The pursuit of the perfect wave (or beer, for that matter) never ends. But with Play Wave, we’ve crafted a refreshing ride that’ll keep you paddling back out for more. With Mosaic, Galaxy, and Centennial hops added at the tail end, this easy -drinking NW Pale Ale is a tidal wave of citrusy goodness, without the bitter wipeout. Keep chasing your wave, and we’ll keep chasing ours. Read more…
A jazz artist might declare this funky blend of aged and unaged imperial saisons, as “in the pocket!” An avant garde combo that generates an irresistible groove. Aged in northwest red wine barrels, the elder imperial saison lays down the tart oaky notes in lock step with the wild improv of the younger brett duet. Can you dig it? (Released June ’18)
It’s not uncommon to find Pacific Crest Trail hikers at Crux enjoying a well-deserved day off from the grueling 2,600-mile hike. The trail runs just outside of Bend along the crest of the Cascades. They come to enjoy great company, a rewarding pint and the expansive view of the mountains they’ve been traversing. PCT is not your typical porter— it’s for explorers. You’ll discover robust flavors driven by a roasted and chocolate malt bill paid off with refreshing day-in and day-out drinkability. Ahhh…
Hops climb up twine that’s just loosely tied to the trellis with a half hitch knot—and this Imperial IPA is just loosely tied to tradition. The Mosaic hop imparts surprisingly floral aromas instead of the more expected grapefruit-y notes. On the palate, complex layers of flavors might remind you of guava, mango, stone fruit and lemon, unraveling your idea of what an Imperial IPA should be.
Stouts have a rich, deep and dark history— dating back over 400 years in Europe as a strong porter. Well, forget all that. Yes— this stout is classically dark, but close your eyes and take a sip. You’ll likely be surprised by how easy it is on the palate with notes of caramel, chocolate and roasted coffee driven by a wonderfully nuanced blend of dark crystal, black, roasted and chocolate malt. You won’t have the patience to save this one for a rainy day.
Geez—not another IPA! That’s right, this is not just another IPA. Consider it a next generation IPA. A slightly sweet, lower ABV, IPA providing welcome relief from the onslaught of bitter hop bombs out there. Its complex aromatic layers, suggest mango, melon, pine and berries, are driven by whole-leaf Mosaic and Citra hops which are then balanced by an acidulated and pilsner malt bill. Finally, its silky smooth mouthfeel will leave you asking for “mo!”
Farmhouse ales originated in the French region of Belgium and offered refreshing relief to seasonal farm workers (“saisonniers”) from the summer heat. When we set out to brew our saison, we were intent on paying homage to its heritage while also giving it our own unique twist. Fermentation coaxes out peppery, herbal and slightly tart attributes, and releases slightly smokey, earthy esters, while a touch of acidulated malt and wheat lends the perfect complement. Resulting in a refreshing palate pleaser regardless of the season.
Flanders Reds may be called the Burgundies of Belgium, but we age our take on this complex style in red wine barrels for about a year with Brettanomyces induced secondary fermentation. A fresh batch will offer up spicier notes while older versions display more oak and yield cherry flavors. So we blended them figuring we’re better off presenting this exotic mélange simultaneously. (Released Aug ’18)
We’ve taught an old brown new tricks. The brunette hue is derived from roasted Belgian aromatic malts, and fruity esters are augmented by lemon and orange zest. For a further twist, a Brettanomyces induced secondary fermentation flecked with tart cherries, dates, cranberries, currants, and figs makes for a slightly sour ale. Want something even freakier? Lock it up in a cool dark place for a few years and see what happens. (Released Feb ’18)
Tough Love is bold but nuanced, an homage of sorts to the traditional Russian Imperial Stouts and the ruling style of Catherine the Great. We construct it with dark roasted malts, malted rye, and oak-smoked wheat, and then banish it in Kentucky bourbon barrels. The aging process smooths out the edges on an otherwise bold statement, and bitterness succumbs to tender strokes of vanilla beans, hints of dried cherries, and new layers revealing themselves with each sip. (Released Nov ’17)