ABOUT OUR BEERS
BY HEAD BREWER KYLE ACENOWR
CIRCADIA - HOPPY PALE ALE
There is no doubt that Mosaic can stand on its own in just about any hoppy beer. We use Chinook to add a baseline pine character underneath the layers of fruit from the Mosaic. All credit to the hop growers in supplying us with wonderful hops that can shine in low alcohol beers. Our job is to simply preserve the natural character that these hops display.
I'M OK, YOU'RE OK - HOPPY PALE ALE
A house favorite and a simple beer. We combine two hops, Citra and Simcoe, that helped propel hoppy beer to the forefront of the brewing industry. I’m Ok, You’re Ok is the epitome of our view on brewing. We are not set out to revolutionize beer making, we want to offer a refined and stylized version of the beers we love.
TINY YES - HOPPY PALE ALE
Brewed for our one year anniversary, we dry hop this pale ale with copious amounts of Galaxy & Vic Secret hops while maintaining a delicate malt backdrop. One of our priorities is to maintain a malt presence that compliments hop character. Oftentimes this means straying away from caramelized malts which have been characteristic of hoppy beer in America.
GEOBUNNY - IPA
Brewed for the first time in the spring of 2017, Geobunny acted as the base for all of our pilot batches throughout the summer. We tested nine different yeast strains, some multiple times, in order to find our ideal complement to the hop varietals we covet. The result is a beer that exhibits the qualities we look for in our favorite beers.
CARDUELIS - IPA
Soft, saturated, aromatic. These are the results of combining our favorite malt with our favorite hop, as well as our house yeast and well water. We love single malt and single hop beers because, when executed well, they demonstrate the quality of those ingredients so clearly. Often times we find that beer with fewer ingredients has more complexity than those with more.
STORMFIELD - IPA
Over the years brewing, we have encountered Amarillo that is as distinctive as any hop we’ve used, but it is rarely the case. We are fortunate to have met a grower from the Pacific Northwest with the best Amarillo we’ve encountered. Stormfield utilizes malted wheat, Simcoe and Azacca to round out the flavor profile.
SUPER MANTIS - DOUBLE IPA
Our most hop saturated beer. We feature two of the most potent and distinct hops available in Citra and Galaxy. The key to this beer is maintaining drinkability by limiting the residual sugar and keeping the bitterness to a level that is present but smooth. Finally, our house yeast mingles with the Citra and Galaxy to lend a layer of complexity to the finish.
ARVO - DOUBLE IPA
With Arvo we wanted to combine some of the traditional West Coast aromatics with one of our favorite hops. The floral and piney nature of Centennial and Chinook balance the fruit forward Citra. As per usual, we try to find the point where low levels of sweetness and bitterness meet to create a smooth, drinkable experience.
PRIDE OF RIDGEFIELD - BEST BITTER
Despite the style name, this beer is the antithesis of hype. This Best Bitter is a good chance to enjoy the flavors of our house yeast without as much hop character as our IPAs. Additionally, you will notice the pleasant bready malt character from the English base malt. We named this beer in the tradition of British breweries naming their house bitter after their region of origin. We hope those of you that have traveled to the UK appreciate our attempt to replicate a traditional English Bitter.
OLD HOMEPLACE - FALL BEER
This beer started with the concept of taking a traditional Marzen recipe (100% Munich malt, Hallertau-Mittelfruh hops) then fermenting it with our clean, slightly fruity house ale yeast strain. The result is a hearty drinking ale with a snap of noble hops and a dry, toasty finish. We enjoy blurring the lines between styles while still brewing simple & balanced beers, and this is a delicious & perfect example of such.
ACE OF WANDS - TRAPPIST-INSPIRED SINGLE ALE
As many breweries push toward the extremes of brewing, our hope is to demonstrate how balance is still the hallmark of quality beer. The "Single" or "Patersbier", as brewed by monks in Belgium, was designed as a day to day beverage. Using ingredients sourced from Belgium and Germany, Ace of Wands is simple by design and distinct in nature.
MAGIC MAILBOX - WITBIER W/HIBISCUS
Hibiscus is an obvious pairing for witbier because it's added acidity pairs so well with the bread backbone from the unsalted wheat. We wanted to keep this one low in alcohol for superior thirst quenching during the end of summer. Pay attention to how the flavor develops over the course of the glass. The herbal character of the hibiscus and the spice of the yeast and coriander give way to a smooth vanilla character.
FORBIDDEN ZONE - HOPPY BELGIAN BLONDE
Forbidden Zone is a crossover of our hoppy pale ales and our Trappist-inspired beers. This beer is fermented warm with our Trappist-origin yeast and then dry-hopped toward the end of fermentation to allow the yeast and hop aromatics to mingle. Our hope is to be able to expand upon this style in the future with different variations of ingredients.
ARROW AT THE SKY - HOPPY BELGIAN BLONDE
Australian hops are at the forefront of hoppy beer at the moment. Vic Secret’s heritage is English, continental European, and North American. The ripe tropical fruit flavors are a result of the unique growing conditions of Australia. As we have been finding out with the Belgian-style blond series, the spice and fruity ester profile of the trappist yeast elevates the hop character.
ALTERNATE THEORY - HOPPY BELGIAN BLONDE
The second born in our line of hoppy Belgian-style beers, this time with a heavy dose of Mosaic to play off of the Belgian yeast esters. The mingling of American hops and Belgian yeast makes for a fascinating interplay that we have enjoyed exploring. As of now, we don't plan to bring the alcohol level on these beers above 6% so that we can maintain the balance of yeast character and hop aroma just where we like it.
LOVE NEST - RUSTIC ALE
Brewed to celebrate Sarah & Dave's wedding, Love Nest is a rustic ale made from a grist of Connecticut-grown wheat (courtesy of Thrall Family Malt) as well as German pale malt. This beer was fermented warm with a traditional saison yeast, before being dry-hopped exclusively with Nelson Sauvin hops. We love how the ripe fruit and white wine hop aromatics play off the spicy farmhouse yeast character in this unique ale.
DOUBLET - SPICED BELGIAN-STYLE AMBER
The spices and zest in Doublet were added over the course of three additions to ensure that everything was in balance. It is important to us to not let any one ingredient completely dominate the flavor profile of our beer. Being able to taste the base beer and having the extra ingredients play a supporting role is paramount in creating a refreshing experience.
TERRANE - ROBUST PORTER
The first fill any variety of new oak can tend to be overbearing. French oak is mild in this regard. Even so, we conditioned our foeder to pull out some of the excess tannin. We then filled the foeder with this beer to play off of the more potent flavors of a first fill. After aging for 4 months, smooth vanilla and nut aromas meld with the distinct flavor of roasted barley to create a drinking experience just in time for cool weather.
KING OF SWORDS - TRAPPIST-INSPIRED QUADRUPEL
Our Quadrupel is the strongest of our Tarot-themed Trappist-inspired series. This beer uses caramelized beet sugar, known as dark candi syrup, in the boil. All of the color and dark fruit flavor in the beer is derived from the beet sugar. As the simple sugars from the syrup ferment, the beer takes on a spicy and estery tone that complements the rich fruit flavors.
CONTRAPASSO - IMPERIAL STOUT
Imperial stout is often viewed as a complex beer style. We take a straightforward approach, highlighting the work of the maltster to create robust flavor. A healthy fermentation is key in maintaining a full mouthfeel and the right balance of sweet with bitter.
PULSING INFINITIES - IMPERIAL STOUT
A special collaboration between us, the North Brewery (Endicott, NY), and Horseshoe farm (Ridgefield, CT). When I started brewing at the North in 2014, there were no rules for what was possible. We maintain that mindset still today. This beer represents the indelible connection between our breweries, and is best enjoyed with a friend.