A beautiful blend of bourbon barrel aged scotch ale and imperial ipa. Subtle barrel notes and a drier finish. A nice punch of bitterness balances out the malt and booze. 11.5%

An imperial brown sour aged on oak and then rested on sour cherries and Madagascar Bourbon Vanilla Bean. 14%ABV

Our malty good Scottish Wee Heavy “Straight Outta Glasgow” aged in an Eastern Kille Bourbon barrel for over 14 months. Beautiful oak, vanilla, toffee notes. 12% ABV

Semi-sweet Michigan apple cider meets Michigan plums for a sweet/tart treat. 6.7%

Double dry hopped hazy IPA with Manderina Bavaria, Vic Secret, and Elani. More bitter than your average hazy. Still beautiful fruity hop notes.

We started with a West Coast IPA base and hit it with Sabro, Manderina Bavaria, and Experimental 1320f or a big crisp IPA finish. 6.9% 69 IBU

Functionally the same beer as “What would Snooki do?” but now with even more Cryo-Hops!

All the newest (and expensive) technologies in hazy beer. Thiols are a group of organo-sulfer compounds that are found in most beers in very low levels. Traditionally they come as a very small component of the volatile oils in hops. However our nose is able to detect these juicy smelling compounds in the parts per thousand. Everything about this beer is made to produce more free thiols to give over the top juicy aroma that is slightly different than most hazy beers. To add to the possible free thiols we select high thiol hop verities and use some unusual techniques to draw them out. We also add a product called Phantasm. Phantasam is derived from Sauvignon Blanc grape skins which are known to be high in thiols. It’s fermented with Helio Gazer, a yeast strain modified to create thiol levels 200x higher than normal yeast strains. The result is this beautiful highly aromatic hazy that smells, tastes, and finishes slightly different than any hazy you have ever had. Notes of white grape, pear, and citrus. This beer is a royal pain to brew, but the results are so worth it.

We made a birthday cake golden stout! No roasty grains, the roast comes from butter cream coffee beans. Then we added oat milk white chocolate and vanilla bean for a decadent 10% desert beer.

A crisp dry apple cider that tastes of fresh apples and fall.

A traditional German Hefeweizen with balanced banana and clove notes true to the style.

A cider shandy with real personality. Crisp apple cider meets cranberry and ginger for a refreshing fall blend that is then blasted with lemonade for the ultimate refreshment.

French Farmhouse style ale. 7.2% ABV, dry and crisp with wheat softness accented by fruity esters and a touch of funk.

A kettle sour with tons of lactose, vanilla, and strawberry. It tastes like a sweet strawberry cheesecake dream in your mouth. Sweet, sour, and very dreamy.

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

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

A sessionable light bodied American brown with big flavors of Mackinac Island fudge coffee and lactose. Brewed in memory of Brian Genzink.

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 imperial coconut coffee stout is made with a large addition of cold pressed coconut coffee that adds nice sweetness to this high gravity stout.  Listen to more about Maui.

A bigger version of our Sim Cities IPA, this DIPA has big additions of Simcoe, Columbus, and Amarillo hops. Dry hopped with Simcoe hop hash to make a very drinkable imperial IPA.

This is our NE inspired, juicy IPA. Notes of orange, grapefruit, and passion fruit burst through the sip as the flaked oats and wheat bring a full-bodied mouthfeel.  More about Juice Weasel