DRY-HOPPED PALE ALE
Atmosphere is a pale ale, brewed and dry-hopped with three Northwest and one Australian variety of hops. Balanced by British pale malt, it blurs the line with a pale ale base and a generous, IPA-like hopping routine—with a focus on substantial hop flavor and drinkability.
Our unfiltered Bavarian-style Märzen Lager, brewed with specialty German malts and hops. Delicate hopping with noble varieties imparts subtle floral and spicy hop aromas, while Pilsner and honey malts contribute a blend of biscuity, toasty and nutty flavors. Extended lagering smoothes the brew, providing a round, thirst-quenching finish.
LONDON-STYLE PORTER W/ COCOA EXTRACT
Our Chocolate Porter pours a ruby black pint, topped with a creamy cocoa-brown head. Notes of caramel and roast blend with chocolate undertones from cocoa added to the conditioning tank. Finishes with a balanced dryness in the London style.
COSMIC COLD BREW
STOUT, COLD CONDITIONED W/ COFFEE BEANS
Working alongside our south Corvallis neighbors, Bespoken Coffee Roasters, we elevated our classic Nebula Stout with additional malt and a 24-hour cold extraction on washed Ethiopian Zonegediyo Gedeb coffee. Both varietal and roast profile were selected to complement the base beer with delicately fruity notes, moderate acidity, and a delightful aroma that seamlessly melds into our stout's rich chocolate and caramel roast character.
Fat Monk is our ode to the Trappist-style Belgian Dubbel, brewed with Belgian malts, Sterling hops, and Trappist yeast. The addition of Belgian dark candi sugar lends dark fruit flavor and a classic dryness to this dubbel. Fat Monk offers notes of plum, clove, malted barley, and subtle Trappist esters.
STRONG ALE, MATURED IN BRANDY BARRELS & CONDITIONED W/ SPICES
Our winter holiday offering, Figgy Pudding is an English-style strong ale brewed with black strap molasses and a blend of English pale and specialty malts, producing rich notes of caramel, toasted nuts, dark fruits, and a hint of bittersweet chocolate. Aging in freshly-emptied brandy barrels and gentle spicing with Ceylon cinnamon, nutmeg, and allspice infuses this complex sipper with warming holiday flavors.
Fluffhead is a luscious, hazy IPA that balances a soft malt body with copious dry hop additions. Flaked oats, English yeast, and special water treatment produce a fluffy, round body. Generous late addition hopping with Mosaic, Chinook, and Azacca deliver pungent notes of tangerine, papaya, and spruce. Finishes silky smooth, with just a hint of balancing bitterness.
ALE MATURED IN OAK BARRELS W/ BLACK CAP RASPBERRIES
A blend of Belgian-style witbiers, open fermented with our house blend of brewer’s yeast, brettanomyces, and lactobacillus. A year-long maturation in French oak barrels with locally-grown black cap raspberries produced a deep purple beer that's awash with jammy raspberry character, complemented by soft notes of oak and tart, earthy funk. Framboise Black's bright acidity and dry, effervescent finish lend refreshing drinkability to this complex, fruity wild ale.
HEMP NUT BROWN
ENGLISH-STYLE BROWN ALE W/ HEMP NUTS
English brown ale brewed with toasted hemp seeds, British Maris Otter & Specialty malts, and British ale yeast. Hemp Nut Brown pours a rich mahogany pint, offering notes of caramel, light roast, and toasted nuts. Medium bodied with a silky-smooth finish.
IMPERIAL IPA W/ ORANGE PEEL, SPRUCE TIPS & FIR TIPS
Brewed with a sleigh-full of resinous and citrus-forward hops, Hoppy Holidays blends seasonal flavors of pine and orange zest with a generous, warming malt backbone. Kettle additions of sweet orange peel and locally-foraged spruce and Douglas fir tips lend a blend of citrus and spice notes that evokes holidays past, like opening a gift box of citrus under a holiday tree. Hoppy Holidays from Block 15!
Lupulin Gold is brewed with a substantial late-addition of herbal and piney hops in the kettle and generously dry-hopped with El Dorado, Simcoe, Galaxy, and Citra—producing aromas of papaya, spruce, berries, and orchard fruit, alongside gentle biscuity malt. Fermentation with a unique combination of English Ale yeast and Saccharomyces Trois contributes notes of stone fruit and pineapple, a soft body, and a hint of acidity. Finishes crisp and dry, with a slightly tannic and resinous linger.
OL' SAINT NICK
Named after our Patron Saint of Brewers, Ol’ Saint Nick is a generously malt-forward winter warmer—artfully constructed with a base of Maris Otter, honey malt, and caramel malt, and fermented with English yeast and zesty hops. Ol’ Saint Nick balances notes of toffee, cocoa, plum, and caramel with citrusy hops and a warm, lingering finish.
SUPER FLY RYE
HOPPY RYE ALE
Super Fly Rye is brewed with 25% malted rye, which contributes faintly spicy and tangy malt flavor, a deep garnet hue, and a creamy head to this unique hoppy ale. Citrusy late-addition hops complement its distinctive malt character with a blend of grapefruit, lemon, and a hint of pine. Finishes crisp and dry with a lingering resinous finish.
THE DAB LAB, HOP HASH
IPA FEATURING CO2 HOP EXTRACT & LUPULIN POWDER
The DAB Lab series focuses on fresh, resinous, and vibrant hop-forward ales, each brewed with supercritical CO2 hop extract in addition to select hop varieties. In addition to Mosaic CO2 extract, Hop Hash features Simcoe and Citra lupulin powder—a cryogenic concentration of resin and oils from whole hop flowers. Together, this pungent hop addition produces a wildly aromatic burst of resinous, piney, and citrusy hop character, complementing subtle grist notes of bread crust and oats. Hop Hash finishes moderately dry, with a balanced bitter linger.
THE WILD CIMMERIAN
SOUR DARK ALE, MATURED IN OAK BARRELS
The Wild Cimmerian features a blend of dark ales, matured for 10 months in oak barrels with acid-producing microorganisms. This beautifully balanced sour dark ale blends notes of cured tobacco leaf, dark fruit leather, delicate oak tannins, and dark roasted malt with a clean acidity that finishes crisp and tangy.
SPONTANEOUSLY FERMENTED ALE W/ CRANBERRIES
Turbulent Consequence is brewed using classic lambic methods from the Senne River Valley in Belgium. A multi-step turbid mash of unmalted wheat and barley undergoes an extended boil, along with aged hops. After the boil, hot wort is pumped into our coolship and cooled overnight, where thriving resident flora from our wild cellar inoculates the wort. It is then filled into oak barrels for spontaneous fermentation and extended maturation. Select barrels from the Turbulent Consequence program are used in various blends throughout the year.
The Bog. This blend features two Turbulent Consequence barrels, each matured for 18 months in French oak. Conditioned with Oregon Cranberries, The Bog offers a complex blend of acidity, funk, and tangy berry character. Bottle-conditioned with local honey for natural carbonation.