All of our beers are brewed in-house by our brewmaster, Jerod Day. We will keep a variety of beers on tap for every type of beer connoisseur. Keep a lookout for upcoming tappings as we continue to grow our beer selection.
Bighorn Czech-style Pilsner
Pilsen malt, Vienna hops & Willamette hops create traditional, slightly dry pilsner flavor profile.
The Shepherd Barrel-Aged Imperial Stout
For our 1st barrel-aged release, we put a big imperial stout in Woody Creek Rye whiskey barrels for over 6 months. The result is a massively rich beer with flavors of spice, toasted oak & dark chocolate.
7 Castles Belgian-style Tripel
White wheat, oats & pilzen malt combined with a traditional Belgian yeast strain results in a full bodied beer with complex aromas and flavors – banana esters, hints of spice and bubble gum with a creamy head.
Baking spice, brown sugar, dried fig & a slice of holiday pie. Drink this beer with reverence.
For this IPA recipe, Jerod used centennial, azaca, citra & Yakima gold hops (over 3.5lbs per barrel) – creating flavors of melon, passion fruit, and orange peel. This IPA is really darn good.
Green Drake Ipa
Simcoe, Mosaic, & Azzaca hops–a malty backbone reduces the perceived bitterness in this contemporary IPA.
Centennial "Single Hop"
Centennial hops produce a big grapefruity-melony-piney kind of flavor–it's awesome!
"The Fletch" Blackberry Wheat Ale
For this American wheat ale, we added 84lbs of organic blackberry puree resulting in a wonderful blackberry flavor yet not overpowering. Deep down, everybody loves a good fruity beer.
Hidden Castle Tripel IPA
For this unique beer, Jerod took our Belgian Tripel recipe and hopped it like and American IPA. The result is a beer that blurs the stylistic lines of savory Belgian flavors and hop=forward American flavors.
Capitol Creek House Ale
An English-style mild ale. Extremely drinkable with a slightly malty character.
Exposure Double Nitro Stout
For this big American-style stout, Jerod used pale chocolate malt, centennial & glacier hops resulting in a subtle, milk chocolate flavor, nitrogenized for a silky smooth finish.
For our first foray into sour beers, we used lactobacillus, munich and pilzen malt, and cascade hops. This is a "kettle sour" version of the classic Flanders Red. True to the style, this beer is tart with a cranberry-like finish.