It takes a long time to plant, raise, pick, slice, clean and roast 3,000 lbs. of local PA pumpkins. But come fall, Master of Pumpkins takes shape. Naturally fermented and subtly spiced with cinnamon, clove, ginger and nutmeg, this is a pumpkin beer that’s worth the wait. We taste: nutmeg, cinnamon, caramel, vanilla bean
Rotating seasonal series, product availability varies based on brewery production and retailer inventory. Please contact customer support with any questions.
It takes the right ingredients, people and processes to nail the complex balance of two-row barley, zesty Saaz hops and lager yeast. Secondary fermentation creates natural carbonation that delivers soft notes of fresh-cut straw and flowering herbs. In the end, this bright and refreshingly clean American craft pilsner is our go-to when the sun is shining and makes us happy when skies are gray. We taste: bright citrus, flowering herbs, honeyed biscuit
Settle in for an alternate take on Troegenator. An extended stay in bourbon barrels has transformed this fiercely loved double bock into a nuanced layer cake of toasted coconut, creme brûlée and whiskey-soaked oak. Way back when, Troegenator caught everyone — including us — by surprise, but putting it in barrels was a sure thing. Opulent, silky and downright other-worldly, Bourbon Barrel-Aged Troegenator is for the believers. We taste: caramel, raisin, coconut, vanilla
Monks had fasting figured out. No food? No problem. Just drink a Double Bock. Thick and chewy with intense notes of caramel, chocolate and dried stone fruit, ‘Nator (as we call him) serves as a tribute to this liquid bread style. We taste: caramel, fresh toasted grains, dried stone fruit
Each Spring, hop growers dust off their pruning shears and trim the first shoots, bolstering the bines for a rich growing season. First Cut — a mouthful of silky Simcoe and a touch of mango — is a nod to this ritual, without which the world would be a less hoppy place. We taste: juicy mango, green pineapple, honey