We took our pie base beer from Very Berry Pie and turned it into a kettle sour. Then we added key lime puree and Madagasgar Bourbon Vanilla Bean. Tart but not intensely sour, a great key lime note and smooth vanilla on the back.

Probably the most time consuming beer we have ever made. This massive 15% stout has a metric butt load of brown sugar to pump up the gravity and a 3 hour boil to thicken it up. We then made over 10lbs of candied pecans and Dulce de Leche (caramel) and added them to sit in the beer. A double transfer to get out as much of the gunk as possible and we are left with this beautiful high gravity treat. Only 100 cans available. Limit 2 per order, proxy pick up allowed. We can hold your order for at least a week. If it needs to be longer just drop us a note at brewery4two4@gmail.com and let us know.

This one is a little different than the NEIPA’s we have been putting out and has more of that old school East Coast feel. It’s currently pretty hazy but we expect it will clear a bit as it sits. Brewed with Cashmere and Belma and single dry hopped with Vic Secret and Manderina Bavaria. Pronounced bitterness with notes of citrus, peach, and apricot on the back.

English Barleywine- Rich and bready, beautiful malts dried out by the high alcohol resulting in a warm smooth finish with lowered carbonation retention. A beautiful sipper.

A light pale ale made with cranberry hibiscus herbal tea. Light crisp, fruity and floral. Not sure about a beer that sounds like it was made with your grandma’s tea? Give it a try and you might say “Damn Grandma!”.

Hard seltzer made with cherry hard candy and a splash of tart cherry puree. A little sweet, a little tart, and dangerously drinkable.

This is our thickest seltzer yet. A hybrid smoothie style seltzer that we sat on a bunch of toasted coconut chips and then doused with over 30 lbs of pineapple puree per bbl. This is thick and chewy and delicious. There will be lots of unfermented pineapple puree in the can. For best results we recommend you drink it fresh, store the can upside down, and roll it before pouring. There will be lots pineapple puree sediment in this (including a few black flecks of pineapple husk we have noticed). This is normal and lets you know this is all real fruit!

Beautiful high oat NEIPA made made exclusively with whirlpooled and double dry hopped Columbus Cryo Hops and Voss Kveik yeast. Thick body and dank nose with a nice hop punch.

Our classic Professional Porter with a dash of vanilla for a smooth tasty note.

Double dry hopped hazy IPA with orange peel and orange juice. This beer is straight crushable with a light refreshing citrus body. Orange juice is a great way to start your day and this is a great beer to start your night.

This takes the same imperial breakfast stout base as the rest of our other “Breakfast” series and adds Mackinac Island Fudge coffee (same as our #301 Under the Bridge Brown) for a chocolaty, fudgy, treat!

Our traditional Belgian Saison “Ryan’s Pet Goat” fermented with blackberry puree.  Fruity Belgian esters up front followed by subtle tartness from the blackberry.

A traditional Vienna lager. Notes of toffee, dried fruit, and slightly toasted biscuit. Clean and simple.

A Mexican Lager brewed with flaked corn, lime peel, and coriander. Clean and crisp.

Our biggest IPA to date made exclusively with Eureka hops.  A healthy dose of Eureka for bittering, aroma, whirlpool and dry hopping.  Big but balanced.  Notes of pine, and tangerine with a hint of herbal.

This beautiful Belgian Wit has plenty of wheat body to match up with subtle coriander, bitter orange peel, and grains of paradise. 

A light grainbill stands back and lets Simcoe, Mosaic, and Warrior hops punch you right in the mouth.  Dank pine notes dominate.

A sweet-tart apple cider with blueberries added.

A ridiculous amount of real strawberries, blueberries, raspberries, and blackberries give this fruit beer a sweet tart flavor balanced by biscuit/pie crust flavored grains and lactose vanilla bean for whipped cream.  Listen to more about Very Berry.

This beer has a substantial rye grain bill and a load of fresh sliced ginger root in the boil. The result is a super sharp rye ginger bite that we smoothed out with a big addition of lactose that gives a smooth creamy finish. Reminiscent of vanilla ice cream in ginger ale.

This is our take on the traditional golden suds. If you prefer a clean drinking light lager this is for you.. Fermented with German lager yeast to contribute to the clean, crisp finish.