Specialty & Seasonals

When these specialty and seasonal beers are ready, they are available on tap at our Washburn Taphouse, the Deep Water Grille and The Alley.
​Packaged for retail sale if indicated.

American Pale Ale

There are two things that distinguish this pale ale from our standard pale. First, is the color. We’ve made some minor deletions in some dark caramel malt, and the most obvious is that we poured the hops into it. With a bitterness similar to our India Pale Ale, this beer features Northwest American Palisades and Simcoe varieties for bittering and aroma hops.. (The IPA featured English style hops). Not for the faint of heart. A bold, assertive brew with distinguishing citrus aromas and flavors from the hops, yet the malty sweetness is there enough to provide flavor stability.

Applefst Ale

Six 12oz. bottles at retail stores seasonally.

Inspired by Bayfield’s renowned Applefest, which is celebrated with extraordinary fanfare, the South Shore Brewery shares in the moment through this brew. Combining the flavors and aromas of locally produced honey, apple cider, and specialty malts, we have produced one of the most unique products, to be sure. Because of the generous amounts of honey, the special maturation process with the apple cider, and the unique flavors of malt, this brew is indefinable in conventional beer terms. It has characteristics of beer, mead, and champagne. Our brewer encourages you to cellar a bottle or two for special occasions.

Photo by Jonathan J Miner

Anniversary Ale: ESB

Modeled after an English style known as an Extra Special Bitter, this beer was brewed to commemorate the anniversary of the South Shore Brewery. The brewery first fired up its kettles in May 1995. What is “special” about this beer is that it highlights the highly regarded East Kent Goldings hop: England’s “noble” hop. It enhances the sweetness of the generous portions of various caramel malts in the grist, while giving it a slightly dry finish. This beer would be considered “bitter” by English standards. So here’s to all the people who make this such a special place.

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Red Lager

A very smooth and pleasant lager beer. The beautiful color and depth of flavors is achieved by a dominance of Vienna malt with additions of rye and caramel malts. The crispness and drinkability come from lagering and the flavor balance is created by Cascade and Liberty hops. We think you’ll enjoy this beer compared with others of the same style.

Maple Amber

Brewed to help celebrate the athleticism and international flavor of the renowned Cable to Hayward Birkebeiner XC ski race. Made with generous amounts of Vienna malt, this moderately-hopped and medium-bodied beer uses locally harvested maple syrup and honey to add the extra special aroma and flavor that makes for a festive brew. With, a very basic ale fermentation and short cellaring time, this beer is well balanced, crisp, and clean in the finish.

Coffee Mint Stout

This is our holiday offering. It uses our Rhoades’ Scholar Stout recipe as a base, which is a “sweet” stout by definition and similar to the London Stouts (i.e. Makeson; which has a chocolatey flavor profile) and unlike the Irish Stouts (i.e. Guinness; which has a roasty flavor profile). Our Coffee Mint Stout incorporates fresh ground coffee from the Big Water Coffee Roasters in Bayfield, WI and organic, dried peppermint leaves as aromatic additions at the end of the boil in the same way hops are used in most beers. The beer is everything the Rhoades’ Scholar is known for; rich and hearty and not thick and overpowering.

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Bavarian Wheat/Weizen

Pronounce the “w” like a “v” in Weizen. This style is of German origin and uses a pure yeast strain developed in that region as well. This beer is also characterized by the amount of wheat malt in the recipe. Our interpretation uses 60%. The yeast imparts very unique flavors and aromas. The flavors have been described as fruity, clove and nutmeg-like, and the aromas are somewhat similar to banana or bubble-gum. We believe you’re going to love the “lightness” in color and flavor. Enjoy it with a slice of lemon, orange, or what ever fruit you desire.

Porter

So, maybe if the Stout is a little too much for you and the Nut Brown just a hair too mild, then by all means, relish the flavor sensations and medium body of our Porter. Described by our brewer as a hybrid between the Stout and Nut Brown, its complex flavor is the result of using eight different malts. It has a warm, nut-like flavor and aroma, along with some coffee and roasted malt overtones with a rich and creamy head.

Double Honey Maibock

Known as a pale or “blonde” bock, and of German origin, this style is generally reserved for spring consumption. This beer is a lager, and has been cellared for nearly two months. It’s very malty in flavor and aroma and has practically no bitterness. However, a small amount of the hop aromas may come through. Full bodied and hearty, this style was intended to ward off those nipping remnants of winter. The phrase “a pork chop in every glass” could very well have originated with the bock style. This style was brewed to be filling, and the high alcohol content made the hardships of the hunt much more tolerable.

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Bourbon Barrel Coffee Mint Stout

This beer uses our Rhoades’ Scholar Stout recipe as a base, which is a “sweet” stout by definition and similar to the London Stouts (i.e. Makeson; which has a chocolatey flavor profile) and unlike the Irish Stouts (i.e. Guinness; which has a roasty flavor profile). Our Coffee Mint Stout incorporates fresh ground coffee from the Big Water Coffee Roasters in Bayfield, WI and organic, 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 12-15 year old bourbon barrels. You really can perceive all the flavors and the compliment each other magnificently. This beer is everything the Rhoades’ Scholar is known for: rich and hearty, but not thick or overpowering.

Cheq Pils

Pilsner was first brewed in 1842. The most famous of pilsners originated in the town of Pilsen in Bohemia. South Shore’s Cheq Pils been brewed with the original pilsners in mind with an emphasis on bold malt character, a distinct “Czech” yeast profile, and the use of noble hops throughout the boil. Our Cheq Pils is named after our beloved Chequamegon Bay, and features exclusively Wisconsin grown base malt and hops.

Brackett

A brackett represents the ancient link between ales and meads. A mead uses honey as it source of fermentables and an ale uses grains. Mostly malted barley. In this recipe, a very generous amount of  honey is added to a deep amber beer during the early stages of production. (Actually added at the completion of the boil) Fermented as a traditional European ale would have fermented around the 16th and 17th centuries, this beverage is reminiscent of an English strong ale. Bold, complex, aggressively hopped, yet balanced quite well so it’s not overwhelming bitter. It is cellared in the bottle, which conditions the brackett, giving it a dense head, beautiful body and mouthfeel.

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American Lager

Back to the basic is what this beer is all about. Among his home brewing peers, Adam Doane created a brew that was deemed the crowd favorite in the South Shore Brewery’s first ever home brew exposition. Not a formal contest, but a great gathering of local home brewing enthusiasts. In honor of all those who heed the call of brewing, we brewed up Adam’s beer. A very simple pilsener style, Adam’s beer offered us a great opportunity to showcase our locally grown malt. The beautiful straw color and fantastic hop profile make this a winner. Cheers!

Meliora Sour Ale

An American style red sour ale aged on oak. “Meliora” in Latin translates to “better” or “best”. Our first attempt at making a sour beer, we modeled this beer after a traditional Flanders style red ale with a few procedural changes. Meliora is soured in the brew kettle for 24 hours with Lactobacillus bacteria derived from yogurt, known as “kettle souring”, and then we boil the wort to kill the bacteria. The beer is fermented with a clean ale yeast and aged on toasted oak to give another dimension of character.

Diesel Bear

Honey Blonde Ale

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