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What's on tap?
Keep updated with what we currently have on draft in our taproom. Please note that many of our beers are seasonal and only stay for a limited time!
This refreshing West German style ale gives you a splash of biscuit, lemongrass, and pear. The crisp finish will reel you in and have you hook, line, and sinker!
Rooted in the Belgian tradition, this Saison is rich in spicy flavors with a solid foundation of malt. True to style, the dry finish leaves your palate wanting more!
Latin for “happy and dark”, this stout is a dark, roasty, chocolatey beast. The “darkness” of this stout comes from the complex malt variations, giving it an added depth of flavor. The “happiness” comes from the orange slices we threw into the boil, giving it a robust, crisp finish.
While this beer is heavy on your palate, it will enlighten your mind. This Quadruple ale has deep aromas and flavors of raisins and caramel, stemming from the malt. It has hints of cinnamon and spices that pair perfectly with a pipe and a good book. BYOB (Bring your own beard.)
This French Ale is brewed with spelt grain, which gives it a rich malt sweetness, deep spice aromas, and toasted cashew characters. It finishes clean and dry. We brewed this beer exclusively for Nola’s to pair with their creole cuisine.
This IPA will transport you from the landlocked midwest all the way to the beach! With notes of mango juice and white wine, this unique IPA delivers a clean, crisp bitterness from four different hops used. Even though it’s 64 IBU’s, it’ll make you want to wiggle your toes in the sand.
We must all face the choice of what is right and what is easy. The Hallows Belgian-style Tripel fortunately falls under both. This Old World Ale warms your soul with Honey Biscuit flavors and Noble Hop aromas. The spicy nature bounces off the alcohol warmth, reminding us why the clergy brewed this Ale originally.
This crushable S.M.A.S.H. (Single Malt and Single Hopped) trappitst ale has notes of dehydrated pineapple slices, subtle Belgian spice, and fruity esters. It pairs well with donning your Trappist habit and mowing the Monastery grounds.
This Table Beer was fermented with saké yeast, lager yeast, and then dry hopped. The mixed fermentation process creates a wide array of flavors and aromas such as lemon drop candy, unripened white peach, spring honey, dried fruits, fresh flowers, and mounds of lemon zest. Cheers! 乾杯!
This beer was a collaboration sensation brewed for our friends at 104.5 The Edge and will only be available for the summer. We juiced 1,200 lemons and dumped 100 lbs of local honey to create this hazy beast of a summer pale ale. The end result is a zesty, refreshing, subtlety bitter ale that finishes dry and refreshing.