We focus (non-monogamously) on aroma-driven, complex, flavorful, sessionish beers. We often brew hybrid styles, combining the features we like from established categories to create new, Island-Of-Doctor-Moreau-style mash-ups.
We also brew loads of special release and one-offs batches, allowing us to pursue our various whims. We have a tank dedicated to beers fermented with Brettanomyces—an alternative yeast strain capable of producing wildly distinct flavors—and our sour programs is just getting off the ground.
Our tasting room is where we test different concepts, from variations on our core beers to experimental pilot batches. We hope to release some our more successful experiments in cans and bottles in the coming years.