Our family owned farm and brewery produces a variety of ales, with many in the spirit of the French and Belgian farmhouse ales that help to inspire our brewing passion. Grange, Lodge, Dark Harbor and Mos are our regular offerings, with an endless stream of seasonals, experiments, sours, blends and estate beers pouring alongside and complementing them.
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The beauty of farmhouse ales is that they aren’t as much about style as they are about brewing philosophy. We make beer that we like to drink, using ingredients we have available and don’t worry about what box someone wants to put it in. Grange is the French word for “barn,” which we think is an appropriate homage to the 100 year old structure wherein this beer is born and raised. Our love of malt flavor slowly crept into what was originally a light, saison recipe, and turned the end result into something completely different and unique. Toast and biscuit flavors lay the foundation for clean bitterness, and a spicy, peppery finish.
“Grange” is a registered trademark, used under license from the National Grange of The Order of Patrons of Husbandry.
A handsome bearded man once said, “I love the taste of beer, so if I’m going to drink beer, I want to drink beer.” When you’re thirsty for beer and don’t want to be on your lips after two pints, you’ve got to either pace yourself carefully or aim for something sessionable. Lodge is our riff on some of our favorite non-farmhouse beers: the malty session ales of Scotland. Search for the subtleties of caramel, toffee, toast and just a wee bit of roast, with a dry finish.
Beer and oyster shells have been hanging out together for hundreds of years, with oyster shells providing a source of calcium carbonate for adjusting brewing water chemistry. Somewhere along the way, the entire oyster — shell, meat and brine — ended up in the kettle, and thus “oyster stout” was born. Our “black ale with bivalves” is a collaboration with Drayton Harbor Oyster Company, whose oyster beds lie just 2 miles directly west of the brewery. A subtle, underlying, caramel wave carries a slight brininess all the way to the roasty shores of barley town. In the fall and winter, major low tides occur at night, leaving our local oyster farmers to brave the “Dark Harbor” to work the tide flats and harvest their bounty.
A beer for my beauty wife, who likes to keep light and refreshing saisons with mild spice and fruit character stocked in our fridge. This seasonally influenced saison features rotating ingredients grown here on our farm. The current version, bottled 12/5/2016, features estate grown rosemary and sage and our 100% estate grown, Tettnang hops.
Previous versions & featured ingredients:
Burbon Barrel Aged Brown Ales
This is a very special, extremely limited release for our first anniversary in business! What makes it so special, you ask? We brewed an American brown ale with a whole bunch of oats in it and aged it in some cute, little, Chuckanut Bay Distillery oak bourbon barrels for 10 months. Then, we brewed the same brown ale recipe again, but fermented it with Belgian yeast. Finally, we blended the Belgian brown with the bourbony brown and put it in some bottles to hang out for a couple more months. It’s rich aromas of booze, vanilla and dark chocolate betray the medium-bodied, easy drinking beer in your glass. A multitude of complex flavors and tannins from the oak aging process swirl around your tastebuds, before the beer finishes with a mild acidity. Only 9 cases of this beer were created!
Biere de Garde
The malty brother-in-law to saison, our “beer to keep” is inspired by the malt forward farmhouse ales of northern France. Both rich and light, hearty and refreshing, clean and musty, this complex beer features an amber hue, spicy, toasted malt and a crisp finish.
Sour Blonde Ale
This is the lemonade of beers – a light, refreshing, easy drinking, sour blonde ale. This beer’s mild tartness is created by a blend of Lactobacillus bacteria cultured from yogurt. Dry hops (Ekuanot and Mosaic) add tropical and citrus fruit to the tangy aroma. No Whey, Bro’s flavors and acidity are all balanced components of what is at its core a crushable, light, refreshing beer with a bit more complexity than a standard blonde ale.
Sometimes, my wife wants a funky saison, so we brewed this funked-up version of her Mo’s Saison. Fermented with a mixed culture of Saccharomyces and Brettanomyces yeasts, and then bottle conditioned for 7 months. Mild funky, barnyard character with notes of tropical and stone fruit. A great introduction to Brett beers, particularly for folks who are afraid of classic Brett descriptors like “horse blanket” and “ox urine!” Brewed with 100% estate grown, Tettnang hops. First released as part of our 1st anniversary celebrations in April of 2017
Saison w/ Nettles
A new, spring-season riff on our rotating saison, brewed for my beauty wife. We’ve taken our light and refreshing saison and added freshly foraged stinging nettles. The nettles bring earthy undertones, as well as notes of fresh cut grass and spinach salad to the game, playing off the mild spice and fruit character from our house saison yeast and estate grown Tettnang hops.
Estate Fresh Hop Pale Ale
Built on a bed of bready base malts and mild crystal malt, our fresh hop pale ale utilizes our estate grown Cascade hops for bittering, flavor and aroma additions in the kettle and hopback. Our estate grown hops travel a distance of just 100 yards from our hopyard to our brew kettle, and were painstakingly hand processed by our family. The terroir of our farm adds earthy notes to the classic floral and citrus Cascade flavors. Like our other beers, this one is about striking a balance between malt, hops, yeast and water, while still featuring our best farm grown ingredients. Farm to table, bine to glass.
This blonde ale has been “kettle soured” with a blend of lactobacillus bacteria to give it a very light, lemony, yogurty flavor across the sides of your tongue. The mild, tart flavor is a balanced component of this crushable, light, refreshing beer with a bit more complexity than a standard blonde ale.
This earthy, blonde colored ale utilizes our estate grown potatoes to lighten the body and boost the gravity, much the same as a many Belgian-style beers use sugar for the same purpose. The potatoes don’t lend much, if anything, to the flavor, but they do lend a dry finish and light body to make this deceptively strong beer drink more like a session ale.
Sour Ale w/ Rhubarb
We added our farm grown rhubarb to a kettle soured blonde ale. The result is this refreshing, easy drinking ale with a layer of fruity deliciousness. This beer’s mild tartness is created by both a blend of Lactobacillus bacteria and the rhubarb itself.
Belgian-style Pale Ale
“Opa!” There may not have been plate smashing, corks popping, or dancing, but this easy drinking pale ale was brewed in collaboration with the owners of Overflow Taps to celebrate their first year in business. A toasty, biscuit-like malt foundation is balanced by clean bitterness and a subtle Belgian yeast character, with just a hint of fruity Mosaic hops. This beer is only available for a limited time, on draft, at Overflow Taps.