Our Porter is a robust, full bodied dry dark ale with a complex, pleasing mouthfeel. This beer has a medium hop bitterness and a wonderful floral finish both of which complement but do not dominate the overall flavor profile. Roasted barley notes are at the forefront of the malt profile, while depth, body and sweetness are contributed from the use of crystal wheat and dark crystal malts. A subtle, smoky finish comes from a small amount of peated distiller’s malt.
This dark ale goes great with barbecued and smoked foods, hearty sausages and roasted meats; cow’s milk cheeses like Gruyere or Tilsit; and desserts with chocolate.
What’s in the Beer?
Northwest Pale Ale, Crystal Wheat, Dark Crystal and Chocolate malts, Roasted Barley, and a small amount of Peated Distiller’s malt. Zythos, Centennial and Cascade Hops.
50 BU/5.5% ABV
This is a very full bodied, strong and dry imperial stout. Mouthfeel is very complex, warm and lasting from the use of ten different malt varieties, with chocolate and roasted barley notes at the forefront. Northwest hops balance the malt and alcohol sweetness and provide a noticeable pine and floral finish.
Pairs well with very strong and rich flavored dishes like Foie Gras and Game; long-aged cheeses like Gouda, Parmigiano Reggiano, or sharp cheddar.
What’s in the Beer?
Northwest Pale Ale, White and Crystal Wheat, Melanoidin, Medium Crystal, Dark Crystal, Chocolate and Black Malts; Roasted Barley. Columbus, Centennial, and Cascade hops.
55 BU/7.8% ABV
Red sauce, fresh mozzarella, fresh basil
Fresh basil, fresh mozzarella, roasted tomato, pistachio
Red sauce, house-made sausage, red onion, red bell pepper
Red sauce, shredded mozzarella
Red sauce, Molinari pepperoni, shredded mozzarella
Red sauce, fresh pineapple, smoked prosciutto,
White sauce, fresh mozzarella, parmesan, ricotta, fontina, sage, roasted cremini mushrooms.
Lasagna, calzones, pizzas, salads, desserts, we're always trying something new - call for our current specials!
Romaine lettuce, house-made croutons, grated parmesan
Provolone, salami, cucumber, pickled onion, sunflower seeds
Erik Jefferts, Brewmaster
My philosophy of beer is that the brewer should try to offer a wide variety, something for everyone. My goal is well-made, interesting beers, with some pushing the envelope in terms of hop levels and alcohol content.
Erik started his career in the brewing industry in the late 1980s in Seattle, at the Big Time Brewing Company. What began as a part-time job working as a doorman soon became a full-time endeavor as the assistant brewmaster and night manager of the pub. Erik’s love of the brewing process led him to seek further experience, first as the head brewer at another brewpub, Seattle’s Duwamps Brewery, and then as a jack of all trades at one of the Northwest’s first production breweries: Hale’s Ales, in Kirkland, WA.
Seeking the opportunity to be involved from the beginning in a new brewery endeavor, Erik relocated to Colorado in 1992. After a year working in the brewing incubator of Fort Collins, Erik joined a team assembled by John Hickenlooper, founder of the first brewpub in Colorado, the Wynkoop Brewing Company. This group renovated and transformed the historic Cheyenne Building in downtown Colorado Springs into the award-winning Phantom Canyon Brewing Company. As brewmaster and managing partner, Erik installed and operated the brewery, and was a key partner in the design and renovation of the entire three-story, 15,000 square foot restaurant, billiards hall, and banquet facility. Since its opening in 1993, this brewpub has consistently won national awards for its beer, food, and historic preservation of the building.
Lassen Land & Trails Trust Fundraiser
This was the first time we had a crowd of people in the Boardroom, so exciting!!
Where the magic happens