Malt: 2-Row, Munich, White Wheat, Aromatic, Chocolate, Crystal 60, Special Roast
Hops: Willamette, Northern Brewer
This brown ale was brewed to commemorate the 2007 Lungevity Everest Expedition embarked upon by Brian Oestrike, brother of Jackie O's owner Art Oestrike. The people of Tibet call Mt. Everest “Chomolungma,” and this exceptional ale carries on the spirit of the climb. Seven Malts, three hops, and 100 pounds of local wild flower honey give this ale an exceptional character. Baked muffins, dark fruit, bittersweet chocolate, rich honey and earthy subtle hops caress the palate.
Remember that trip to Grandma's? The aroma of of warm, delicious apple pie drifting from her kitchen. Every mouthful was one of those moments that stay with you forever! Now imagine being able to drink that experience! Apple, cinnamon, it's all here... except maybe the ice cream.
Rum Barrel-Aged Belgian-Style Farmhouse Pumpkin Ale
ABV: 12.3% Bitterness: 21 IBU
Hardywood Rum Barrel Pumpkin combines the nostalgic flavors and aromas of autumn with a soul-warming, blackstrap molasses-laced finish that can only be achieved through months of maturation in Caribbean dark rum barrels. Pleasantly mellow up front, Hardywood Rum Barrel Pumpkin offers a crescendo of pumpkin pie spices that are emboldened by the barrel aging process, and finishes with subtly sweet, lingering notes of brown sugar.
An exotic, tropical treat for any time of the year! Like always we start with fresh pressed apples. Then we finish with pineapple juice to create a vibrant flavor, that strikes the perfect balance between sweet and tart.
Loads of spice aromas--cinnamon, cardamon, cloves & anise. Made with fresh brewed AppalaChai! tea. Semi-sweet on the tongue with an astringent tea finish. Pair with Thai curries, spicy dishes & flavorful cheeses.