Beer

Gravel Beach leans heavily into the Czech inspiration for low-gravity (desítka) pilsner with a beautiful bready foundation and waves of Saaz spiciness and Hallertau hop bouquets that are awash with each sip. This beer pays tribute to our very own gravel beach behind the brewery – our urban oasis where beers are enjoyed, frisbees are thrown, and special times are had. Is Gravel Beach just an urban oasis, a state-of-mind, or both? We’ll let you decide.

Nostalgia hits hard on this one. Yesterday is inspired by the Czech half-dark (polotmavý) lager. This garnet-colored beauty is brewed with all Bohemian malt and Czech hops. For those long-time craft beer drinkers, you'll be hit with those biscuity, bready, toffee high notes that intrigued so many palates decades ago, but with a clean and cool fermentation you'll be left with something that is highly drinkable, subtly bitter, and in balance with today's world.

A lovely contributor to our pilsner program, brewed with a diverse lineup of all French hops including Strisselspalt, Triskel, and Barbe Rouge. This is an exciting take on a style that you know we love to make, with hops sourced from the Alsatian region of France. We attribute the unique floral and fruit-forward characteristics in this beer to their Alsatian terroir. The malt character provides a honey-like foundation, and while we went with a more modest hopping regime, the aroma packs transcontinental notes of dried lilac and apricot skin. Parlez is astonishingly effervescent and crisp, and we imagine ourselves enjoying this amongst the shimmering canals of Strasbourg.

Premiant is naturally carbonated, generously hopped with Saaz, and lagered for an extended period of time. It has a lovely bready malt character, with a distinctive Czech bitterness. Floral and lemon aromas, effortlessly crisp, and a perfect pairing to absolutely anything.

A hazy pale ale that is turned up all the way with Mosaic. Brewed with Citra, Strata and all in with three different lots of Mosaic, resulting in over-the-top ripe fruit and juicy jubilees abound. Like all of our hazy pales, Small Oasis is HEAVILY hopped with no compromises. We are loving the bright hop character that radiates from the glass, punchy passion fruit aroma, and soft palette that creates a beautiful drinkability.

Fresh(ish) off a GOLD MEDAL win at GABF! This crusher packs the punch of West Coast IPA with a balanced bitterness and abv while still feeling extra. We used a blend of American and New Zealand hops with Simcoe, Mosaic, Nelson Sauvin, and Krush as the headliners. Expect notes of grapefruit, ripe honeydew, gooseberry, and pine.

We’re bringing you another rendition of Levels, an IPA that experiments with hops that play well with one of our favorites, CITRA! This time we added a substantial amount of Dolcita, which is one of the newest trial varieties to be named. Woweeee we haven’t had a hazy blow us away like this in a while. By that, we mean the aroma and flavor is so unique and integrated beautifully with BIG notes of peach rings, orange Julius, passionfruit and a subtle sublayer of banana cream. It’s wild, it’s awesome, come drink it! 

Long-time IPA lovers know the appeal of resinous pine and citrus pith in the classics, and the hops that are responsible for such characteristics. The 2026 version of WTPG is hopped with Simcoe, Mosaic, Strata, Simcoe Cryo, and Chinook Cryo. We’ve grown partial to Chinook Cryo after it’s played a part in some beers lately that transcends that nostalgic edge that us IPA lovers return to. Expect a punchy nose of grapefruit and pine resin, with flavors that walk the line between dank and bright. It's familiar territory explored with fresh intent—a West Coast IPA that sits on a fine line between familiar and new.

Our favorite annual holiday tradition, that was brewed in collaboration with Current State Coffee! Conditioned on world-class Madagascar vanilla, fragrant orange zest, a dusting of cinnamon, and a new espresso blend from Current State. It is silky smooth with balanced aromas and flavors of sweet orange peel, dark chocolate, and rich custard. It's a very special beer inspired by the Cafe Nico, which was originally created by the legendary Espresso Vivace. If you love chocolate oranges, and a cappuccino after Christmas dinner then then this is your beer!

Bringing back a favorite in the Dripping series, Dripping in Orange is exactly as advertised. Fresh squeezed juice, anyone? A hefty grain bill with loads of oats and wheat lends way for a softer, sweeter, pulpier landing. For this version, we relied heavily on a blend of Citra and Simcoe. We also subbed in Oregon-grown Amarillo to push the citrus overtones to the top.

The 2025 version Copper Shrine consists of wheated barleywines patiently aged in Willett barrels for 28-33 months. For our final blend we selected barrels displaying decadent notes of candied figs, sticky toffee pudding, spiced cherry, and floral vanilla. The interplay between the different base beers and barrel is balanced, inviting, and warming. Copper Shrine weaves between an English-leaning interpretation of barleywine and the bourbon-heavy bravado of barrel-aged American barleywines. Available in 500ml bottles for on-site consumption.

Created to weave together the world’s indulgences. A wheated stout base aged in Willett and Heaven Hill bourbon barrels for 29 months was conditioned atop raw and toasted coconut and Bolivian cacao. If that wasn’t enough, we then added Columbian coffee from Onyx Coffee Roasters to the mix in a harmonious fashion. Each component was folded in to represent an equal third and play games on your pallate from start to finish. This interplay of ingredients brings out milk chocolate sweetness and coconut bliss, eventually shifting to fresh-brewed roast characters and subtle bitterness that is a journeyful retreat back to equilibrium. Available in 500ml bottles for on-site consumption.

The first version of a new series where we look to use adjuncts to harmonize the blended base beers. This year's version consists of a rye stout base aged in Willett Bourbon and Rye barrels for 21-22 months. We used a heavy hand of roasted hazelnuts, Tanzanian cacao nibs, and Madagascar vanilla. The base beers create a foundation of milk chocolate, praline wafers, and those wonderful oaky lactones from top-notch Bourbon barrels. As we conditioned on the adjuncts, our intention was to use them in a way where one does not dominate, but each of them comes through as the beer is opened and starts to warm. As much as we want to dive deep into a long list of tasting notes, we can't help but to feel like this beer parallels a gold foil-wrapped Ferrero Rocher. A delicate and nuanced beer that should be enjoyed now. Available in 500ml bottles for on-site consumption.

Circle's End consists of various base stouts aged in Willett Rye and Bourbon barrels for 23-24 month. We specifically selected these barrels for their richness and how beautiful the beers were without any adjuncts, which is everything we want in a straightforward barrel-aged stout. Expect indulgent notes of milk chocolate, molasses, marshmallow nougat, and a balanced level of barrel character. Available in 500ml bottles for on-site consumption.

We’re honored to be included in the St. Patrick’s Day celebrations at the infamous Kelly's Westport Inn. Now in their third generation of family ownership we wanted to brew something special for them that modernizes beers from the past to today’s world. That being said, we sifted through the brewing archives from a long-standing Irish lager brewery and developed a recipe that parallels the malt, adjuncts (flaked corn), hops and target gravities/bitterness that they were using in 1962. Of course the recipes wouldn’t be accessible if it wasn’t for the work done by beer historian, Ron Pattinson, so we have to give credit there. The resulting beer is ultra crisp but with a honeycomb-like malt sweetness, subtle herbal hop character, and it’s as pale as can be. Third Leaf is built for a session, for an occasion, and for three generations of being the epicenter of Westport. Sláinte!

Gravel Beach leans heavily into the Czech inspiration for low-gravity (desítka) pilsner with a beautiful bready foundation and waves of Saaz spiciness and Hallertau hop bouquets that are awash with each sip. This beer pays tribute to our very own gravel beach behind the brewery – our urban oasis where beers are enjoyed, frisbees are thrown, and special times are had. Is Gravel Beach just an urban oasis or a state-of-mind or both? We’ll let you decide.

Nostalgia hits hard on this one. Yesterday is inspired by the Czech half-dark (polotmavý) lager. This garnet-colored beauty is brewed with all Bohemian malt and Czech hops. For those long-time craft beer drinkers, you'll be hit with those biscuity, bready, toffee high notes that intrigued so many palates decades ago, but with a clean and cool fermentation you'll be left with something that is highly drinkable, subtly bitter, and in balance with today's world.

We use the palest pilsner malt we can find for a super light and bready foundation. This rendition is loaded with a blend of Hallertau Mittelfruh, Saphir, and Saaz in both the hotside and dry-hop for pure extravagance. You can expect herbal, citrusy, crispy bliss that leaves the Old World behind.

Premiant is naturally carbonated, generously hopped with Saaz, and lagered for an extended period of time. It has a lovely bready malt character, with a distinctive Czech bitterness. Floral and lemon aromas, effortlessly crisp, and a perfect pairing to absolutely anything.

Fresh off the line, Klinker is back! For those unfamiliar with North German-style Pilsners….well, they are known to have more bitterness than their Bavarian brethren…and we’re ok with it! We laid out an expressive blend of Hallertau hop bouquets for this beer. It is delicate, floral, soft, crispy, and exactly what we want in a Pilsner. Not only is Klinker cold conditioned for an extended period of time, but also it is a lager that you can pick apart or you can sit back and enjoy effortlessly…it’s whatever you want it to be.

A lovely contributor to our pilsner program, brewed with a diverse lineup of all French hops including Strisselspalt, Triskel, and Barbe Rouge. This is an exciting take on a style that you know we love to make, with hops sourced from the Alsatian region of France. We attribute the unique floral and fruit-forward characteristics in this beer to their Alsatian terroir. The malt character provides a honey-like foundation, and while we went with a more modest hopping regime, the aroma packs transcontinental notes of dried lilac and apricot skin. Parlez is astonishingly effervescent and crisp, and we imagine ourselves enjoying this amongst the shimmering canals of Strasbourg. 

A hazy pale ale that is turned up all the way with Mosaic. Brewed with Citra, Strata and all in with three different lots of Mosaic, resulting in over-the-top ripe fruit and juicy jubilees abound. Like all of our hazy pales, Small Oasis is HEAVILY hopped with no compromises. We are loving the bright hop character that radiates from the glass, punchy passion fruit aroma, and soft palette that creates a beautiful drinkability.

Fresh off a GOLD MEDAL win at GABF, it’s back just in time for the holidays! This crusher packs the punch of West Coast IPA with a balanced bitterness and abv while still feeling extra. We used a blend of American and New Zealand hops with Simcoe, Mosaic, Nelson Sauvin, and Krush as the headliners. Expect notes of grapefruit, ripe honeydew, gooseberry, and pine.

Bringing a NEW Zealand XPA to the lineup this week! Layers upon layers of complexity with an undercurrent of American hops. We brewed this with a blend of Simcoe, Citra, Mosaic AND the stars of the show Nelson Sauvin, Motueka, and Peacharine hop kief from the fine folks Freestyle Hops. Wow oh wow this is a fun one….we get pink starburst, lime peel, peach gummies, and some dank and pine notes for a tried and true backbone! We don’t think this one will be around for long, so come out from under and start the year off right!

For the second year running, we're pouring at Ephemeral Rotating Taproom in Denver for the entire month of February— and we brewed something special to commemorate our Denver tenure. in situ is our tribute to being present for the moment, made alongside our CO friends at Ephemeral and Finn's Manor. If you don’t know of these places, they are two of the best beer bars in Colorado that you can’t miss! This XPA balances a soft malt backbone with bright, snappy hop notes—expect tropical notes of guayaba, golden raspberries, citrus rind, and resin. We brewed it with a blend of Simcoe, Simcoe Dynaboost, Citra, Mosaic Cryo, and Krush Cryo. Woah, that’s a lot of hops for a beer to be enjoyed where you are, near or far, while it lasts. Snag it in our tasting room starting today, and in Denver next week!

We’re bringing you another rendition of Levels, an IPA that experiments with hops that play well with one of our favorites, CITRA! This time we added a substantial amount of Dolcita, which is one of the newest trial varieties to be named. Woweeee we haven’t had a hazy blow us away like this in a while. By that, we mean the aroma and flavor is so unique and integrated beautifully with BIG notes of peach rings, orange Julius, passionfruit and a subtle sublayer of banana cream. It’s wild, it’s awesome, come drink it! 

Long-time IPA lovers know the appeal of resinous pine and citrus pith in the classics, and the hops that are responsible for such characteristics. The 2026 version of WTPG is hopped with Simcoe, Mosaic, Strata, Simcoe Cryo, and Chinook Cryo. We’ve grown partial to Chinook Cryo after it’s played a part in some beers lately that transcends that nostalgic edge that us IPA lovers return to. Expect a punchy nose of grapefruit and pine resin, with flavors that walk the line between dank and bright. It's familiar territory explored with fresh intent—a West Coast IPA that sits on a fine line between familiar and new.

Bringing back a favorite in the Dripping series, Dripping in Orange is exactly as advertised. Fresh squeezed juice, anyone? A hefty grain bill with loads of oats and wheat lends way for a softer, sweeter, pulpier landing. For this version, we relied heavily on a blend of Citra and Simcoe. We also subbed in Oregon-grown Amarillo to push the citrus overtones to the top.