Beers

Basic Batch: Caramel Macchiato 7.8% ABV

Milk Stout

We took this rich milk stout and added caramel and cold steeped espresso. It will definitely remind you of those tasty drinks from that coffee chain.

Channel Surfing, 6.3 ABV, 70 IBU

IPA

Sit back and relax with this very drinkable American IPA. This medium-bodied IPA has a piney dankness and light citrus aroma to complement its malty balance. It's best drank while watching nonsense on TV.

Counter Ruck, 4.2% ABV, 18 IBU

American Ale

Counter Ruck is a game changing move in Rugby, much like this beer is for us. This slight malty, crisp, lightly hopped, refreshing beer will easily get you through any game or event. On top of that, a portion of sales from Counter Ruck will go towards the the Kansas City Jazz Womens Rugby Club.

Endless Sumer 6.5% ABV, 65 IBU

White IPA

We took a juicy IPA and fermented it with Belgian Wit yeast, then dry-hopped it heavily with Vic Secret and Galaxy, coriander and orange peel.

Episodes 10: Experimental #10416

Pale Ale, 5.7% ABV

Pale ale with Experimental hop #10416 from Hopsteiner. Citrus, pine, mint, & tropical fruits.

Le Petit, 4.6 ABV, 20 IBU

Belgian Table Beer

This Belgian Table Beer is lightly sweet and malty, with slight fruit, honey, and earthy aromas. It's the perfect beer to finish out a hard day's work.

Otto-Bahn, 5.5% ABV

Pilsner

German-style pilsner named in honor of our brewer's great grandfather, Otto.

Outciders, 9 ABV

Cider

This is a very clean Hard Apple Cider. Fermented with Champagne yeast, it finishes clean, dry and tart -- Just how cider was traditionally.

River Quay, 5.0 ABV, 35 IBU

Dry Stout

River Quay is a light bodied Dry Stout with moderate bitterness, big roastiness, subtle chocolate, and lovely coffee notes, all from the malt.

Smoked Habits, 5.6% ABV, 32 IBU

Smoked Altbier

We took our Old Habits Altbier and added some malt smoked at Local Pig in the City Market to it. Expect light malty sweetness and a hint of smokiness on the finish.

Voila! 6.5% ABV, 22 IBU

Saison Brett

Saison fermented with brettanomyces