Our Brews
True Blue Lager
 My name is Johnny and I demand a brew
that meets my own taste. After all, what
inspired me to brew is the quest for the perfect
lager. I think True Blue Lager comes close. True Blue Lager is
a rich, golden, full-bodied, traditional bohemian pilsner
with a distinctive hop bitterness and aroma. Weyermann
malts are produced in southern Germany near the
birthplace of pilsner beer. We use two Weyermann malts,
Pilsner and Munich, to give the brew its complex malt
flavor and golden color. We use Northern Brewer, Tettnang
and Mt. Hood hops in the kettle to give the brew a
distinctively clean bitterness to offset the full-bodied
sweetness of the malts. Saaz is used at the end of the
process and in the kegs for its aroma. We add a touch of
honey to the kettle just to spike the interest of the
yeast. We maintain the brew at a temperature of 10°C in
the fermentation tank for a month to let the lager yeast
produce a clean, bright fragrance and flavor distinctive
of the style. The carbonation is 100% natural to produce
a smooth creaminess that is refreshing no matter how many
glasses you have. True Blue Lager should be consumed at
10°C to enjoy the optimum balance of flavor and hop
bitterness. True Blue Lager starts at a specific gravity of
1.050 and finishes below 1.010 with an alcohol content by
volume (ABV) of about 5%.
True Blue Pale Ale
True Blue Pale Ale is probably more like an American ale
than what British drinkers would call a bitter. But we
aim to provide a light, drinkable pale ale that can be
enjoyed glass after glass without bloating your belly or
slurring your speech. We use a combination of British
pale malt, crystal malt, un-malted barley, and a touch of
honey to create a complex malt flavor and mouth feel. In
the brewing kettle we use Goldings and Fuggles hops to
give our ale a classical British flavor and aroma. In the
fermenter we maintain a temperature of 20°C until the
ale yeast has completed conversion of all fermentable
materials and retires to the bottom of the cone. Then the
temperature is slowly lowered to near freezing to
brighten the brew before packaging. This ale should be
consumed at about 15°C to taste the subtle hop and malt
flavors. Johnny Pale starts at a specific gravity of
1.045 and finishes at about 1.012 with an alcohol content
of about 4.5% by volume (ABV).
Maple Stout
Maple Stout is like nothing you have ever had before.
We offer this brew as a seasonal specialty to be enjoyed
in the chill of late autumn and winter. The alcohol
content of 7% by volume (ABV) will warm your tongue and
stomach and makes a good refresher after hiking or skiing
in the deep snow of the back country. Our aim is to
create a dry, spicy stout. Let there be no misconception.
The maple syrup added to the kettle leaves no sweetness—yeast loves maple syrup and
all it leaves behind is the essence of the maple tree. We
also add other herbs and spices to give this stout a
distinct floral character. So as you sip this brew we
take you to back to the edge of the high alpine forest.
We use a combination of British pale malt, black patent,
chocolate, and roasted barley to give it a complex malt
and coffee flavor. In the kettle we use Willamette and
Chinook hops. We ferment Maple Stout at 20°C for about
three weeks to give the yeast ample time to convert the
extra sugars and fermentable materials before clearing at
low temperature. This brew starts at a gravity of 1.070
and finishes at about 1.020. Because of the high gravity
and complex flavors this brew requires a longer aging
process after packaging. We believe that this brew should
be matured in the bottle at about 10° to 12°C for at
least two months before consumption. It should be
consumed at about 14°C to bring out the subtle flavors.
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