Beer for breakfast? We might be a little too old for that these days, but who says you can't put breakfast in your beer? Brewed with two different coffee varietals, two types of chocolates, and enough oats to feed a horse, this stout has an intense fresh-roasted java nose topped with a frothy, cinnamon-colored head that goes forever.

Some days are bigger than others, and to keep those big days going you need a crushable beer. A complex malt bill avoids it being overly thin while allowing the hops to shine.

Our winter seasonal takes advantage of the fresh hops crop each year to produce a classic West Coast IPA with a distinct, but balanced malt character, deep reddish color and plenty of hop bitterness to match the bite of winter weather. Cascade, Centennial, and Chinook hops are used multiple times in the brew schedule, from the boil to the final dry hop addition 4 days before kegging.

Our house cider fermented with English Ale yeast and then treated with equal parts Citra + Simcoe hops after fermentation. This results in a medium-dry cider with a uniquely citrus punch to it. Meet your new favorite beverage.