Beer

A beer built for bogeys, sand traps, and hot Midwest weather! We brewed up a super lean lager and then conditioned on black tea from Hugo Tea and fresh lemon zest. Bada bing, bada boom you’ve now got your new caddy, and hey, don’t forget to just tap it in!

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.

𝘛𝘩𝘦 𝘴𝘢𝘨𝘦 𝘸𝘩𝘰 𝘶𝘯𝘥𝘦𝘳𝘴𝘵𝘰𝘰𝘥 𝘵𝘩𝘢𝘵 𝘵𝘩𝘦 𝘮𝘰𝘴𝘵 𝘱𝘳𝘰𝘧𝘰𝘶𝘯𝘥 𝘢𝘯𝘴𝘸𝘦𝘳𝘴 𝘭𝘰𝘰𝘬 𝘢 𝘭𝘰𝘵 𝘭𝘪𝘬𝘦 𝘴𝘪𝘮𝘱𝘭𝘪𝘤𝘪𝘵𝘺. We love brewing beers that are an amalgamation of everything we've learned. For our anniversary pilsner, we chose our favorite German and Czech malts, then mash hopped with whole cone Tangier to build a bergamot backbone – a foundation that coaxes both old and new world hop character into something refreshing, unique, and distinctly modern. A floral, noble ridgeline comes courtesy of Hallertau Mittelfrüh alongside US-grown Lorien and Tettnanger, while a gentle hand of mid-harvest Mosaic and Citra Cryo brings brightness and a familiar warmth. This beer exists in its own world, undefined. We tend to conjure complex descriptions, but the truth is simple: enjoy the beer, your surroundings, the people alongside you. That's the answer we brew for.

Brewed and dry-hopped with a blend of Citra and Mosaic. This pale ale leans heavily into IPA territory with a fresh out-of-the-bag hop aroma and flavor, but maintains a lightness that doesn't weigh you down. The pale ale category generally needs more love as hoppy beers continue to evolve to be softer and more aromatic.

𝘛𝘩𝘦 𝘴𝘢𝘨𝘦 𝘸𝘩𝘰 𝘭𝘪𝘴𝘵𝘦𝘯𝘦𝘥 𝘤𝘢𝘳𝘦𝘧𝘶𝘭𝘭𝘺 𝘦𝘯𝘰𝘶𝘨𝘩 𝘵𝘰 𝘬𝘯𝘰𝘸 𝘦𝘹𝘢𝘤𝘵𝘭𝘺 𝘸𝘩𝘦𝘯 𝘵𝘰 𝘴𝘵𝘰𝘱. We've followed the path of the extra pale ale long enough to know it's one of our favorite styles to brew (and drink). Our approach stays rooted in a West Coast perspective: high attenuation, balanced and expressive flavor, loud hop aroma, endless drinkability. This one is built on a lean grain foundation, and brewed and dry-hopped with some of our favorite American and New Zealand hops — Simcoe, Riwaka, Mosaic, and Citra Lupomax. We also integrated Fresh Nelson cold pressed hop juice from Freestyle, which is a combination of fresh hops extracted at harvest with hop kief. The result is thiol expression that's genuinely off the charts: big waves of passionfruit, Sauvignon Blanc, and kumquat. So much going on, and yet — it just keeps pulling you back.

We’ve been digging our new crop of Simcoe so much that we decided to make a hazy IPA that revolves around it. Do not fret we brought along El Dorado, Citra, and Strata for some support. Super bright, soft, and tropical while leaning heavy into stone fruit, satsumas, and sweet pineapple.

𝘛𝘩𝘦 𝘴𝘢𝘨𝘦 𝘸𝘩𝘰 𝘬𝘯𝘦𝘸 𝘵𝘩𝘢𝘵 𝘵𝘰 𝘭𝘪𝘷𝘦 𝘸𝘦𝘭𝘭 𝘪𝘴 𝘵𝘰 𝘴𝘩𝘢𝘳𝘦 𝘵𝘩𝘦 𝘵𝘢𝘣𝘭𝘦. Yoli has been one of our favorites in Kansas City for years, and they continue to be a genuine inspiration for what we do here at Alma Mader. The James Beard Outstanding Bakery award speaks for itself — but what really draws us in is that everything they make carries purpose, soul, and intention. When it came time to talk about a collaboration beer, we took a different route. Rather than leaning on the corn that defines their tortillas, Marissa and Mark spent an afternoon with us rubbing hops and picking their favorites. The concept: mimic the flavors and aromas of an agua fresca. Their selections landed on Citra, Motueka, Dolcita, and Krush, rounded out with pineapple and guava terpenes from Abstrax. The result transports you — fresh cut fruit at a roadside stand, tropical brightness that feels more like evaluating ripeness than drinking beer, with a subtle tiki undercurrent of coconut and pineapple that ties it all together.

We’re starting April off strong with a super exciting batch of Habit Loop featuring the lovely Krush paired with Citra. We find ourselves using more and more Krush throughout ours beers (both hazy and clear) because it’s just so dang awesome! This batch has the foundational “juice” that you want from Habit Loop alongside sweet melon, peach rings, and pineapple paletas.

You know it, you love it. This beer is a tribute and transportation to the hop growing valleys of the PNW and showcases the best of the best from those regions. It is a heavily hopped and delicate West Coast-style IPA with a blend of Strata, Citra, Mosaic, and Simcoe. We get layers of ruby red grapefruit and blood orange in both the flavor and aroma, as well as a resounding dank and sweet fruit note that carries through from start to finish. Pacific Portal won the silver medal in West Coast IPA at the 2024 Great American Beer Festival!

𝘛𝘩𝘦 𝘴𝘢𝘨𝘦 𝘸𝘩𝘰 𝘥𝘪𝘥𝘯’𝘵 𝘧𝘰𝘭𝘭𝘰𝘸 𝘵𝘩𝘦 𝘣𝘭𝘶𝘦𝘱𝘳𝘪𝘯𝘵 – 𝘵𝘩𝘦𝘺 𝘸𝘳𝘰𝘵𝘦 𝘪𝘵. Having Matt Brynildson from Firestone Walker in our brewery to brew a West Coast IPA together was an absolute honor. For nearly three decades, Firestone Walker has been a trailblazer and a genuine beacon for the entire craft brewing industry — and getting to brew with them was something we won't forget. We anchored the recipe in a true Firestone grain bill, fermented with lager yeast, and built the hot side around a blend of Simcoe, Mosaic, Riwaka, Krush Cryo, and Mosaic Incognito. The smell coming off the fermenter throughout the process was something else and we could barely wait to get to the dry hop! For that, we landed on Simcoe, Nelson Sauvin, Mosaic Cryo, and Krush Cryo. We're fairly convinced that Krush Cryo and Nelson Sauvin is one of those combinations that's just straight-up magic…and woweee this beer is awesome. The beer has a dank undertone, but it's bright — passionfruit, clean citrus, stonefruit, a hint of pine. It's everything a West Coast IPA should be.

𝘛𝘩𝘦 𝘴𝘢𝘨𝘦 𝘸𝘩𝘰 𝘯𝘦𝘷𝘦𝘳 𝘴𝘵𝘰𝘱𝘱𝘦𝘥 𝘴𝘦𝘦𝘬𝘪𝘯𝘨 𝘣𝘦𝘤𝘢𝘶𝘴𝘦 𝘵𝘩𝘦𝘳𝘦 𝘪𝘴 𝘢𝘭𝘸𝘢𝘺𝘴 𝘢𝘯𝘰𝘵𝘩𝘦𝘳 𝘭𝘦𝘷𝘦𝘭. Our one and only beer coming in from out of state this year, this anniversary collaboration was brewed with Breakside Brewery in Portland — a powerhouse of the Pacific Northwest with a relentless pursuit of quality across everything they do. When we sat down with Breakside's brewmaster Ben Edmunds to work through the recipe, the conversation naturally turned to brewing a version of Pacific Portal the Breakside way. The structural bones are familiar, but watching Ben and his team make their adjustments – in raw materials, in process, in perspective – was a reminder of what makes this industry so worth being in. The resulting beer is clean and grippy, with full hop saturation from start to finish. There's a tropical sweetness up front — pineapple, blood orange, pine — that gives way to something dry, dank, and deeply satisfying. We're so grateful to Breakside for having us out to Portland, and we can't wait to share this one with Kansas City!

𝘛𝘩𝘦 𝘴𝘢𝘨𝘦 𝘸𝘩𝘰 𝘮𝘢𝘥𝘦 𝘵𝘩𝘦 𝘰𝘵𝘩𝘦𝘳𝘴 𝘢 𝘭𝘪𝘵𝘵𝘭𝘦 𝘯𝘦𝘳𝘷𝘰𝘶𝘴 – 𝘸𝘩𝘪𝘤𝘩 𝘸𝘢𝘴 𝘦𝘹𝘢𝘤𝘵𝘭𝘺 𝘵𝘩𝘦 𝘱𝘰𝘪𝘯𝘵. Seven years of brewing hazy IPAs and we continually look to improve how we do things. Tweaks in yeast expression, hop contact time, grist composition, water chemistry, layering order — the obsession is ongoing, and that's exactly how we like it. This NE-style DIPA is built around hops that have become tried-and-true in our hazy program — Citra, Strata, and Mosaic — with Mosaic Cryo and New Zealand-grown Superdelic threaded in to push the aroma somewhere past eleven. The result is classic orange Julius territory with a tropical lean: peach-pineapple, red berries, yellow mango. The hop world keeps expanding, and honestly, we couldn't be more excited about what that means for what's coming next.

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.

Reflection Chamber brings together some of our best barrels, giving us the opportunity to put together exciting blends and flavor combinations across style categories. The 2023 blend consists of a barleywine and wheatwine that were aged in Wild Turkey Rye and Old Fitzgerald barrels for 16-25 months. We felt that marrying wheat and rye base beers (and barrels) would bring together the best of both worlds. This beer initially looks and feels like a barleywine as deep dark fruits push through on the aroma and flavor. Underneath the shell, the beer contains layered notes of spiced cola, vanilla, and brown sugar. We let the carb ride low to keep the softness and barrel-character front and center. Available in 500ml bottles for onsite consumtion.

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.

We’re starting April off strong with a super exciting batch of Habit Loop featuring the lovely Krush paired with Citra. We find ourselves using more and more Krush throughout ours beers (both hazy and clear) because it’s just so dang awesome! This batch has the foundational “juice” that you want from Habit Loop alongside sweet melon, peach rings, and pineapple paletas.  6.8% abv

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.

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. 

𝘛𝘩𝘦 𝘴𝘢𝘨𝘦 𝘸𝘩𝘰 𝘶𝘯𝘥𝘦𝘳𝘴𝘵𝘰𝘰𝘥 𝘵𝘩𝘢𝘵 𝘵𝘩𝘦 𝘮𝘰𝘴𝘵 𝘱𝘳𝘰𝘧𝘰𝘶𝘯𝘥 𝘢𝘯𝘴𝘸𝘦𝘳𝘴 𝘭𝘰𝘰𝘬 𝘢 𝘭𝘰𝘵 𝘭𝘪𝘬𝘦 𝘴𝘪𝘮𝘱𝘭𝘪𝘤𝘪𝘵𝘺. We love brewing beers that are an amalgamation of everything we've learned. For our anniversary pilsner, we chose our favorite German and Czech malts, then mash hopped with whole cone Tangier to build a bergamot backbone – a foundation that coaxes both old and new world hop character into something refreshing, unique, and distinctly modern. A floral, noble ridgeline comes courtesy of Hallertau Mittelfrüh alongside US-grown Lorien and Tettnanger, while a gentle hand of mid-harvest Mosaic and Citra Cryo brings brightness and a familiar warmth. This beer exists in its own world, undefined. We tend to conjure complex descriptions, but the truth is simple: enjoy the beer, your surroundings, the people alongside you. That's the answer we brew for.

Brewed and dry-hopped with a blend of Citra and Mosaic. This pale ale leans heavily into IPA territory with a fresh out-of-the-bag hop aroma and flavor, but maintains a lightness that doesn't weigh you down. The pale ale category generally needs more love as hoppy beers continue to evolve to be softer and more aromatic. 

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.

𝘛𝘩𝘦 𝘴𝘢𝘨𝘦 𝘸𝘩𝘰 𝘭𝘪𝘴𝘵𝘦𝘯𝘦𝘥 𝘤𝘢𝘳𝘦𝘧𝘶𝘭𝘭𝘺 𝘦𝘯𝘰𝘶𝘨𝘩 𝘵𝘰 𝘬𝘯𝘰𝘸 𝘦𝘹𝘢𝘤𝘵𝘭𝘺 𝘸𝘩𝘦𝘯 𝘵𝘰 𝘴𝘵𝘰𝘱. We've followed the path of the extra pale ale long enough to know it's one of our favorite styles to brew (and drink). Our approach stays rooted in a West Coast perspective: high attenuation, balanced and expressive flavor, loud hop aroma, endless drinkability. This one is built on a lean grain foundation, and brewed and dry-hopped with some of our favorite American and New Zealand hops — Simcoe, Riwaka, Mosaic, and Citra Lupomax. We also integrated Fresh Nelson cold pressed hop juice from Freestyle, which is a combination of fresh hops extracted at harvest with hop kief. The result is thiol expression that's genuinely off the charts: big waves of passionfruit, Sauvignon Blanc, and kumquat. So much going on, and yet — it just keeps pulling you back.

We’ve been digging our new crop of Simcoe so much that we decided to make a hazy IPA that revolves around it. Do not fret we brought along El Dorado, Citra, and Strata for some support. Super bright, soft, and tropical while leaning heavy into stone fruit, satsumas, and sweet pineapple. 

You know it, you love it. This beer is a tribute and transportation to the hop growing valleys of the PNW and showcases the best of the best from those regions. It is a heavily hopped and delicate West Coast-style IPA with a blend of Strata, Citra, Mosaic, and Simcoe. We get layers of ruby red grapefruit and blood orange in both the flavor and aroma, as well as a resounding dank and sweet fruit note that carries through from start to finish. Pacific Portal won the silver medal in West Coast IPA at the 2024 Great American Beer Festival!

Our freshest WCIPA to hit the lineup showcasing our love of Southern Hemisphere hops and Mosaic. This WCIPA focuses on bright tropical notes and less pine/resin. We lean heavy on Mosaic, Citra, Nelson Sauvin, Riwaka, and Krush Cryo for flavors comprising of dragonfruit, overripe kiwi, and pink grapefruit mimosas. A light and lean body that drinks super dry and leaves the next sip in view before you even hit the finish line.

𝘛𝘩𝘦 𝘴𝘢𝘨𝘦 𝘸𝘩𝘰 𝘥𝘪𝘥𝘯’𝘵 𝘧𝘰𝘭𝘭𝘰𝘸 𝘵𝘩𝘦 𝘣𝘭𝘶𝘦𝘱𝘳𝘪𝘯𝘵 – 𝘵𝘩𝘦𝘺 𝘸𝘳𝘰𝘵𝘦 𝘪𝘵. Having Matt Brynildson from Firestone Walker in our brewery to brew a West Coast IPA together was an absolute honor. For nearly three decades, Firestone Walker has been a trailblazer and a genuine beacon for the entire craft brewing industry — and getting to brew with them was something we won't forget. We anchored the recipe in a true Firestone grain bill, fermented with lager yeast, and built the hot side around a blend of Simcoe, Mosaic, Riwaka, Krush Cryo, and Mosaic Incognito. The smell coming off the fermenter throughout the process was something else and we could barely wait to get to the dry hop! For that, we landed on Simcoe, Nelson Sauvin, Mosaic Cryo, and Krush Cryo. We're fairly convinced that Krush Cryo and Nelson Sauvin is one of those combinations that's just straight-up magic…and woweee this beer is awesome. The beer has a dank undertone, but it's bright — passionfruit, clean citrus, stonefruit, a hint of pine. It's everything a West Coast IPA should be.

𝘛𝘩𝘦 𝘴𝘢𝘨𝘦 𝘸𝘩𝘰 𝘮𝘢𝘥𝘦 𝘵𝘩𝘦 𝘰𝘵𝘩𝘦𝘳𝘴 𝘢 𝘭𝘪𝘵𝘵𝘭𝘦 𝘯𝘦𝘳𝘷𝘰𝘶𝘴 – 𝘸𝘩𝘪𝘤𝘩 𝘸𝘢𝘴 𝘦𝘹𝘢𝘤𝘵𝘭𝘺 𝘵𝘩𝘦 𝘱𝘰𝘪𝘯𝘵. Seven years of brewing hazy IPAs and we continually look to improve how we do things. Tweaks in yeast expression, hop contact time, grist composition, water chemistry, layering order — the obsession is ongoing, and that's exactly how we like it. This NE-style DIPA is built around hops that have become tried-and-true in our hazy program — Citra, Strata, and Mosaic — with Mosaic Cryo and New Zealand-grown Superdelic threaded in to push the aroma somewhere past eleven. The result is classic orange Julius territory with a tropical lean: peach-pineapple, red berries, yellow mango. The hop world keeps expanding, and honestly, we couldn't be more excited about what that means for what's coming next.