Our original 2-year barrel-aged Dionysus blended with our Zwickel Down Economics, and then aged for another year in a Chardonnay wine barrel. Highly carbonated with a golden color. Brett-barnyard funk/oak on the nose. Light acidity w/ a subtle hint of grape must. Refreshing, dry finish.
IPA featuring Citra hops with vibrant, aromatic notes of orange/citrus. Sweet orange on the palate w/ a delicate, yet full-bodied mouthfeel.
Crisp, balanced, and thirst-quenching, this German-style lager features floral notes of noble hops on the nose and tongue with a malty-bready finish on the back end.
Hazy in appearance with a soft mouthfeel and lighter body than an IPA. Aroma of tropical and citrus fruits, leads to gentle flavors of pineapple, grapefruit, and passionfruit with a slightly bitter finish.
Kettle-soured ale featuring a tart combination of raspberry puree and lemon to create a light, refreshing beverage reminiscent of a cold glass of raspberry lemonade and rocket popsicles!
New England IPA dry hopped solely with Galaxy hops. Pours a hazy, straw color with a lacey white foam cap. Fresh citrus/grapefruit aroma with undertones of sweet malt, and a dry, clean finish.
Each customer is limited to 48 total cans per day according to RI state law. Prices include tax.
We began our journey with a 30 quart stockpot we bought at Job Lot, a mesh bag, a bunch of books about beer, and an intense desire to make beers that we could be proud of. Focused on brewing styles not typically found in the region, we researched ingredients, refined recipes, and applied feedback to brew the best beer possible on our 3-gallon system week after week.
After taking home gold and bronze medals at the 2017 New England Regional Homebrew Competition in Manchester, NH, we knew that we were heading in the right direction. With a new-found confidence, we secured a location for our brewery, applied for our licenses, and ordered a 3-barrel brew system with a handful of fermenters.
After brewing for almost a year in North Kingstown, we decided it was time to increase our capacity and look into canning our beer. For us, this meant relocating to a new space in Providence, RI and bringing on Cody Anderson as our head brewer to run the brewing operations. Our new equipment allows us to brew 10 BBL batches of beer at a time, and we intend on canning beer and distributing it throughout the Providence area. We are continuing to work with local artist, Paul Endres Jr., for can labels, logo work, and a mural in the tap room. Our new tap room is funky and art-centric, and through it we intend to create a fun, diverse, and laid-back community of beer drinkers in Providence over the next several years!
425 West Fountain Street #104, Providence, Rhode Island 02903, United States