Willie's Alloa Ale
Notes on Name & Artwork
WIllie’s Alloa Ale derives its name from both the town of Alloa in Scotland, once as famous as Burton-on-Trent in England for its brewing prowess, and the infamous Scottish Groundskeeper Willie from “The Simpsons”. The tartan pattern in the graphic comes from the MacDougall family, which is this fictitious character’s family name.
Bourbon Barrel Coffee Mint Stout
Based on our Rhoades’ Scholar Stout recipe and a “sweet” stout by definition like the London stouts (Makeson; Chocolaty) and unlike the Irish Stouts (Guinness; Roasty). We incorporate fresh ground coffee and dried peppermint leaves as aromatic additions at the end of the boil in the same way hops are used in most beers. After primary fermentation and a brief conditioning period the beer is allowed to age for at least three months in 10-12 year old bourbon barrels. Where the bourbon barrels add a vanilla character, the coffee accentuates the chocolate notes, and the subtle finish of mint. Try this customer favorite before it’s gone for the season!
2019 Release Notes
Our 2019 BBCMS is aged in barrels from Yahara Bay, a distillery in Fitchburg, WI making spirits "crafted one batch at a time, using local ingredients". We have also incorporated "Farmer Focused" Kickapoo Coffee Roaster's Supernova blend. Two Wisconsin based, craft beverage businesses. #beerbuddies
Meliora Sour Ale
Coffee Mint Stout
6.3% ABV, 35.5 IBU
This is our holiday offering. Based on our Rhoades’ Scholar Stout recipe and a “sweet” stout by definition like the London stouts (Makeson; Chocolaty) and unlike the Irish Stouts (Guinness; Roasty). We incorporate fresh ground coffee and dried peppermint leaves as aromatic additions at the end of the boil in the same way hops are used in most beers. Everything the Rhoades’ Scholar is; rich and hearty; not thick and overpowering.
5.5% ABV, 30 IBU
This German lagered ale finds its roots in the northern confines of the country, particularly in the city of Düsseldorf. A richly copper colored beer, with a good malt presence, and discernible hop character. The word "alt" means "old" in German, referring to the method in which the beer is made. Before the discovery and isolation of yeast strains, German brewers uniquely fermented and cellared their beers at cold temperatures. The finished product if affected with less fruity smells and flavors, and a simple, crisp dry finish. It should appeal mostly to those who like our more assertive, bitter beers. Much like a mixture of an ESB and Oktoberfest.
Ice Caves IPA
6.8% ABV, 55 IBU
Our Witbier recipe meets hops. That’s just a simple overview. Witbiers are known for their use of spices and orange peel with a generous use of white wheat malt in the grist, which is where the name comes from. The grist works with the orange peel to impart a smooth mouthfeel with a bright and pleasantly mild orange flavor. We enhanced those characteristics with hops known for their citrus overtones. No doubt you will find their presence, but it is effectively paired with the smooth character of the underlying malts. What is also unique about this beer is that it is a split fermentation. Half of the wort is fermented with California Ale yeast and the other half is fermented with Belgian Wit Ale yeast. This allows both the spices and hops to both shine through in this refreshing IPA.
Children of the Gourd
7.1% ABV. 11.4 IBU
A fall offering to celebrate the harvesting of pumpkins, and all the halloween festivities. Children of the Gourd is a light colored ale with orange hues, created using a heap of our 2-row base malt some caramel malt and over 50 pounds of pumpkin in the boil. Some lactose is added in the boil as well to mimic the sweetness of pumpkin pies. At the end of the boil we added cinnamon, nutmeg, allspice, and clove. Expect big spice notes on the nose to lead into a light body ale with hints of pumpkin and a smooth mouth feel. Finishing dry and with notes of all the wonderful spices.
5.5% ABV, 24 IBU
Dark Days IPA
6.3% ABV || 55 IBU