Fermented in pounds of fresh pumpkin squash and a brewer’s wort and sugar mix before being filtered through a spiced infusion of cinnamon, clove and nutmeg, it turns out exactly how Schlafly intended it to taste: like a slice of pie, in a glass. Tis the season, and this is one of the better pumpkin ales around. Enjoy!
St. Boniface Orange Pollinator Hefeweizen
(PA) 5.5% (16 oz)
A Hefeweizen brewed with orange puree, orange blossom honey, lactose sugar. A beer that follows the traditional hefe style in its base with white wheat malt and a satisfying body, resulting from mashing at high temperatures. Expect a hazy, full body with ample carbonation and hints of bananas from the hefeweizen yeast.
3 Sons Dope Rider IPA
(FLA) 7.2% (16 oz)
A New England Style IPA copiously hopped with Citra & Mosaic, brilliantly made straight from the heart of South Florida
Burlington Beer Co. Peasant Bread
(VT) 5.5% (16 oz)
A Brown Ale that falls somewhere between an English Mild and Brown Porter, brewed with toasted wild rice providing flavors & aromas of toasted walnuts to the already toasty malt bill.
Brix City Summer Sweater IPA
(NJ) 8.0% (12 oz)
A refreshingly tropical NE style double IPA double dry hopped with Cashmere, Citra & Mosaic hops. Contains a fluffy body and smooth silky finish. Notes of white gummy bears, citrus, coconut, and pineapple juice.
Love City Deep Cut Pilsner
(PA) 5.0% (16 oz)
Deep Cut is made with all German malts and hops. Possesses a lightly bready malt character, with floral and herbal hop notes. It's crisp, complex and crushable.
Singlecut 18-Watt Session IPA
(NY) 5.0% (16 oz)
Bright tangerine and orange juice nose with an explosion of juicy tropical fruit and dank resin on the palate. Full and lush, but an easy drinker. The weight and lupulin punch of a much bigger IPA, all packed in a delectable 5% package.
Shacksbury Arlo Cider
(VT) 6.0% (16 oz)
Super dry and funky fresh – Shacksbury's porrón-worthy take on a Basque-style cider.
Shacksbury partners with their friends at Petritegi Sagardoa, located just outside of San Sebastian in Spain, to source European apple varieties unavailable in commercial quantities in the United States. Petritegi presses and ferments their apples in enormous, decades-old chestnut barrels; the cider is then shipped to Vermont where it's blended with fruit sourced from New England. This unusual blend of European and New England fruit creates a one-of-a-kind dry, complex cider without any additional flavorings or sweeteners.