Worldly styles crafted thoughtfully at our brewery in North Kingstown, RI

This decadent chocolate stout is the product of a collaborative effort with our good friends at Antler Ale Works! It is made up of a complex grain bill consisting of caramel, chocolate, and roasted malts, while the sweetness is balanced by a hefty dose of hops added to the boil. Chocolate is added twice to this beer throughout its journey, with 100% cacao powder added during the boil and cacao nibs added during secondary fermentation, creating a smooth, liquid chocolate bar in beer form!

Pioneered by brewer Kim Sturdavant at the Social Kitchen and Brewery in San Francisco CA, this style is defined by a bone dry mouthfeel, extremely pale color, champagne-like effervescence, very little bitterness, and the use of late additions of hops with wine-like character (in this case Nelson Sauvin and Hallertau Blanc). We are proud to be among the first in RI to brew this style, and are excited to share it with you as we all get ready to raise a glass to celebrate the New Year!

 We wanted to create a beer that is  a cross between a traditional west coast IPA and the ever popular New England style “juice-bomb” IPAs. We used a classic California Ale yeast strain, and a grain bill of Marris Otter and Vienna for a nice malt backbone. For hops we used Columbus for bittering, and generous amounts of Chinook and Simcoe as whirlpool and dry hop additions. The result is a “pine-bomb” that is smooth and drinkable, and bursting with piney and resinous aroma and flavor.

Smooth and roasty, this beer is a perfect marriage of our porter and cold brew coffee. Chocolate Rye, Black and Crystal Malts, and Pale Malt provide a pleasantly sweet grain bill that is balanced by the addition of hops from the United Kingdom. Ground coffee is added after fermentation to cold brew in the tank, complimenting the chocolate roasty flavors of the porter, creating a finished beer with all of the bite of dark roast coffee with none of the residual bitterness.