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‘Merica is a single malt, single hop farmhouse ale. It’s brewed with floor malted pilsner and 3lbs per bbl Nelson Sauvin hops. The beer is conditioned with 2 brett strains and wine yeast. The Nelson hops provide white wine flavors while Brettanomyces add a juicy quality to the beer.
Prairie Apple Brandy Noir
Imperial stout aged in apple brandy barrels.
Jolly Pumpkin Saison X
The first in my letters series. Rich yellow gold in color, highly effervescent. Sugar spice aroma, tart and refreshing with a hint of citrus and candy ginger in the finish.
Anchorage Tide and its Takers
Brewed with Sorachi Ace and Styrian Golding Hops. Aged in French Oak Chardonnay barrels with brettanomyces. Triple Fermented.
Anchorage Galaxy IPA
Ale brewed with Galaxy hops, coriander, kumquats, and peppercorns. Fermented and aged in French oak foudres with a wit yeast. Dry hopped with Galaxy hops. Bottle conditioned with brettanomyces and wine yeast. Drink fresh or age to bring out the funk.
Anchorage Deal with the Devil
Barleywine style ale brewed with Galaxy Hops. A starting gravity of 37 Plato. Aged eleven months in Cognac barrels.
Anchorage Darkest Hour
Ale brewed with Summit hops. Triple fermented: First with a Belgian yeast, second in Pinot Noir and rye whiskey barrels. And finally in the bottle with a wine yeast for natural carbonation.
Grimm Double Negative
Double Negative pours jet black with burnt orange highlights. A long lasting tan head leaves abundant lacing. Aromas bursting from the glass include coffee, bitter chocolate, caramel, black currant and blueberry. Creamy and viscous on the palate, the flavor initially follows the nose. A pop of smooth bitterness comes after, and then a lingering, roasty finish.
Fyne Ales Sanda Black
A black IPA with a light creamy tan head. Aroma is of roasted malts with hints of gooseberry. The beer has a sweet fruity flavour with a good roasted malt and coffee bitterness. A very sessionable black IPA.
Divina is spontaneously fermented by natural yeasts collected in the open air under the full moon and later in the cellar. After fermentation, the beer is aged in French oak barrels. A second fermentation in the bottle gives it an intense vinous aroma and hints of exotic fruit and sour delicate notes on the palate.
Mikkeller 1000 IBU
Mikkeller Wit Fit
3 Mikkeller single hop Imperial IPAs, Citra, Mosaic, and Simcoe
Beer made for food.
An IPA brewed with shiso (a pungent, herbal leaf known for its use in Japanese cooking), Bitter is an intensely aromatic beer. Shiso’s bright basilly, cilantro-like flavor sits alongside citrus, melon, and tropical fruit character imparted by five American hop varieties. It’s bitter, but not overwhelmingly so–a perfect accompaniment to Mielcke & Hurtigkarl’s dish of arctic char, shiso, quinoa, and yogurt.
MAD Sur (Sour)
An offshoot of Mikkeller’s Spontan- series, Sur is a spontaneously-fermented sour beer brewed with yuzu (a super-sour citrus fruit that is also popular in Japanese cooking). The fruit’s presence is a dominant one, being punched up by the beer’s sharp acidity and bitterness. Try it with creamy blue cheese or mackerel with lemon.
If the thought of a salty beer turns you off a bit–stick with us for a minute. This is a really cool beer. It’s brewed with umeboshi (salted, pickled plums from–you guessed it–Japan) and fermented with the earthy, funky wild yeast Brettanomyces. The result is a lightly tart, lightly salty beer with a mellow berry and plum-like flavor. Perfect for oysters.
MAD Sød (Sweet)
Brewed with popcorn and dark brown sugar, Sød is intended to accompany dessert. It’s sweet, yes, but there’s a whole lot more going on here as well. The beer has a good amount of upfront roasty bitterness that fades into toffee-like sweetness before finishing with a snap of dark malt-derived acidity. Save this one for your chocolate-based desserts or a meal-ending plate of rich cheeses.
The most recent addition to the list of accepted basic tastes is umami, which describes the sensation of savoriness found in roasted mushrooms, meat-based broths, and heavily-aged cheeses. It’s not a taste commonly found in beer. MAD brings umami into the picture using an Icelandic seaweed called søl, which imparts some saltiness and richness to the final product. The recipe is based on a German pilsner, but this is something really unusual and tasty. Try it with cured ham or smoked shrimp!
New German Beer From Mahr’s and Freigeist
The very best beer comes from Mahr’s. This tiny brewery in beautiful, historical Bamberg is an offshoot of one of the city’s best pubs. The region of Franconia, in northern Bavaria, is easily the most interesting part of Germany when it comes to brewing. Franconia boasts the most breweries per square kilometer in the world, and by far the widest array of original beer styles in Germany. Bamberg is the cultural heart of Franconia. It also claims nine breweries within the city limits — for only 70,000 inhabitants — and the best, most eclectic variety of beer styles. It is a matter of intense debate which of Bamberg’s breweries is the best. Mahr’s is our favorite. – Shelton Brothers
In stock: Ungespundet Lager, Pilsner, Hell, and Saphir Weisse
Freigeist is the experimental offshoot of Cologne’s revolutionary small brewery, Braustelle. Brewers Peter Esser and Sebastian Sauer strive to break the chains of the modern mainstream brewing industry by reviving and updating Germany’s unique, historical beer styles, many of which disappeared only a few decades ago.
At a time when the global beer revolution seemed to have been passing Germany by, Freigeist’s edgy, challenging-yet-balanced and drinkable interpretations have helped re-establish the country as a major force in brewing. – Shelton Brothers
In stock: Ottekolong Kolsch, Pimock Weizen, Hoppeditz, Geisterzug Gose, Ehrenfekder Alt