The 12th Can is back this year and better than ever. The obvious call was to run it this time with a dry hop addition of Cascades (C-Hops!); and we’re putting it on draft this season, too. Unmistakably NW in flavor and aroma, this dry hopped session pale ale is one you can enjoy before, during, and after the game. Is it a coincidence that there’s been two seasons of The 12th Can and twice we’ve made it all the way? We don’t think so. Pairs well with victory.
Citrusy and aromatic, BOOMBOX is bittered with Summit hops, and finished with late and dry additions of Galaxy and Cascade. Brewed with Gambrinus ESB Pale Malt (made from Okanagan Valley 2-row barley) for a slightly sweeter and richer flavor than standard 2-row, and rounded out with Thomas Fawcett Crystal II.
Like a black car with matching rims and tinted windows, this Irish Dry Stout is as dark as it gets. Dehusked, roasted malt gives it the sinister color as well as a smooth flavor with hints of chocolate and coffee. True to style, the malt is balanced by a hoppy, dry-roasted bitterness making it perfectly appropriate whatever the weather.
The name originates from an anagram, not a pentagram, but the key element of this pre-prohibition style beer is the process of fermenting it with a lager yeast at an ale-like higher temperature. Light copper in color from the Crystal Specialty malt, it’s complemented by Golding hops and Czech Pilsner yeast.
Sure, it takes us way too long to make this beer, but we’d rather err on the side of awesome. Made with Saaz hops and Pilsner malt, we lager each batch for eight weeks to do this classic, Czech-style Pils right.
In this hop-heavy town, it surprised us how our least hopular beer became the most popular one in our taproom. Malty and rich in flavor with a dry bite, this is a truly (ob)sessionable ale. Single malt and single hop so what’s the BFD? Excatly that; it’s a beer for drinking.
No cork or wire cage here. We’re getting back to the spirit of a Saison as a beer you can drink every day, not just special occasions. A refreshing and complex beer, ours is brewed without the addition of any spices, however the Belgian yeast adds notes of citrus, peppercorn, and coriander. Gold Medal Winner – Washington Beer Awards 2014 Farmhouse Ale Category.
The perfect balance of bitter and aromatic. It’s our NW take on an Amber Ale: A bit cloudy with a big, bright hop presence that even IPA drinkers can get behind.
It’s the Pacific NW so we need some sort of nautical reference for at least one of our beer names, right? We figure this’ll cover them all. Pale malt from the Okanagan Valley with a touch of Chocolate malt for color and complexity, Summit and Cascade hops from Yakima for aroma and restrained bitterness.
Industrial porter aged nine months in fino sherry casks.
Originally brewed as a one-off batch, we soon realized we’d have to make more and it’s become a year-round draft beer for us. We start it as a typical Extra Special Bitter (ESB), but ferment it with our Saison yeast. From the nose, you’d expect it to finish up sweet like many dark Belgian beers, but instead it stays dry and bitter.
Saison aged 16 months in bourbon barrels that also had been used for aging batches of Captive Spirits’ Big Gin. The latest release in our Spirit Animals series of booze barrel crafted concoctions, we named it after the classic cocktail calling for equal parts bourbon and gin.