Double-Mashed Triple-Dry-Hopped Quadruple IPA 11.4% For our 1st Anniversary in 2019 we brewed an IPA hopped with a financially-irresponsible amount of our two favorite hops: Galaxy and Nelson Sauvin. This eighth iteration is "double mashed", for an even bigger beer with a creamier body! The result is exploding with aromatics that remind us of passion fruit, gooseberry, and citrus. Thanks for all of your support over our first eight years, it allows us to brew over-the-top beers like this!

West Coast Pilsner with Mosaic® and Mosaic Cryo® 5.4% ABV We love Danger of Light and we love West Coast Pilsner... but what happens when we combine them? We double dry hopped a clean, crisp, crackery Pilsner with Mosaic and Mosaic Cryo! The nose is a pure expression of the berry and pine notes of one of our favorite American hop, without the competition (or synergy) of our house English strain. The flavor is lighter, drier, and crisper - perfect for chilling out!

Kölsch 5.1% ABV We're not located within 50 km of Cologne Germany... but we did our best to stick to tradition with 100% German ingredients (other than water) for this Kölsch! Pilsner, Vienna, and Chit malt combine for a clean, crisp, grassy malt flavor. A small addition of Hallertau brings the classic "spicy" flavor of this noblest of the hops!

Festbier Lager 6.0% ABV Rather than a classic orange-hued Oktoberfest, Sky Meadow was inspired by the modern wiesn (meadow) beers served in the tents of Munich. Lighter in color, thanks to all German malts (Pilsner, Vienna, Munich, and Chit) and hoppier from a whirlpool addition of German Tettnang. We lagered it for six weeks near-freezing before canning to create the smoothest, crispiest festbier we could!

Mexican-style Corn Lager 4.6% ABV We designed this beer to pair with the tacos from our kitchen, Albura Taqueria! We brew Albura Lager with Virginia-grown barley and Cumberland corn from Riverbend Malt! The combination is crisp, clean, with a rich slightly sweet corn flavor! While it doesn't need a lime wedge, we think adding one makes it even better!

Hazy DIPA with Krush® Lupocore®, Simcoe® Cryo® and Citra® Cryo 8.1% We brew hoppy beers that are all about balance with fruity-herbal-citrusy notes playing off each other... and we brew beers where everything is pushing in the same direction. This DIPA blends some of our favorite tropical hops (Krush, Simcoe, and Citra), with a new blend of strains that also create tropical aromatics! The combination drips aromatics reminiscent of mango, passion fruit, and guava! Floating in a sea of creamy oats and wheat!

West Coast Pilsner with Galaxy® and Simcoe Cryo® 5.1% ABV We love Beam of Light and we love West Coast Pilsner... but what happens when we combine them? We dry hopped a clean, crisp, crackery Pilsner with Galaxy and Simcoe Cryo! The nose is a pure expression of tropical and pine notes of two of our favorite American hop, without the competition (or synergy) of our house English strain. The flavor is lighter, drier, and crisper - perfect for chilling out!

Imperial Honey Ale Can Release 10/9 - $19/4-pack We were honored to be asked by the Howard County Beekeepers Association to brew a beer for their 50th Anniversary! We asked for a favor, a pound or two of honey from as many members in exchange for some beer! We added honey from over 50 local apiarists to this strong-sweet rich ale! The beer itself is all local Maryland malt from our friends at Bear Branch, including their sweet-caramel-y Golden Honey malt! We kept the honey to a minimum to let the honey shine through!

Pilsner Hopped with Perle 4.6% ABV The recipe is simple: German Pilsner malt and water from Liberty Lake in the mash, Perle in the kettle, and a malt-forward German lager strain in the tank. Some brewers say that Pilsner is the most difficult beer style to brew because it doesn't hide mistakes. We did our best! The result is grainy, grassy, and crispy. Difficult for us to brew, but easy for you to drink!

DIPA with Citra® Pellets, Citra Cryo®, Citra Frozen Fresh Hop Cryo, Citra 701, Citra 702 8.2% ABV The beer that started our "Acronym" series is back! In addition to the usual pellets and Cryo, that also included Citra 301 (essentially fresh green hops run through the Cryo process), Incognito (supercritical CO2-extracted liquid added to the whirlpool), and Hyperboost (steam-extracted liquid added right before canning)! It's the most intense expression of Citra we've ever created!

Double-Mashed Triple-Dry-Hopped Quadruple IPA 11.4% For our 1st Anniversary in 2019 we brewed an IPA hopped with a financially-irresponsible amount of our two favorite hops: Galaxy and Nelson Sauvin. This eighth iteration is "double mashed", for an even bigger beer with a creamier body! The result is exploding with aromatics that remind us of passion fruit, gooseberry, and citrus. Thanks for all of your support over our first eight years, it allows us to brew over-the-top beers like this!

Spicy Pepper Imperial Stout 10.0% ABV We took a keg of our Flaked Imperial stout with raw coconut and vanilla then infused it with chili flakes and capsaicin extract to really dial up the heat!

Thai Green Curry Inspired IPA with Coconut, Thai Basil, Serrano, Galangal, and Lime Leaf Added 7.4% ABV Like many countries (including the US) Thailand engages in culinary diplomacy. They spend money to standardize and improve Thai restaurants all over the world. Their goal is to boost tourism and increase positive opinions of their county. It worked on us apparently... we borrowed the flavors of green curry for this IPA! It's a little spicy, but the focus is on the beautiful aromatics of galangal (a cousin of ginger), lime leaf, Thai basil, and coconut!

West Coast Pilsner with Mosaic® and Mosaic Cryo® 5.4% ABV We love Danger of Light and we love West Coast Pilsner... but what happens when we combine them? We double dry hopped a clean, crisp, crackery Pilsner with Mosaic and Mosaic Cryo! The nose is a pure expression of the berry and pine notes of one of our favorite American hop, without the competition (or synergy) of our house English strain. The flavor is lighter, drier, and crisper - perfect for chilling out!

Sangria-inspired Ale with Pinot Noir Grape Juice, Apple Cider, Cinnamon, and Orange Zest Can Release 10/9/26 - $23/4-pack American State Fairs are all about the Lemonade... but of course in Spain the annual October celebration of everything Spanishness involves Sangria! For this batch we took a beer and infused it with wine grapes, apples, cinnamon sticks, and orange zest to create a beverage somewhere between beers and wine (although legally beer - that's for you folks at the TTB)!

Hazy IPA DDH with Motueka™ and Citra® Cryo 7.0% ABV This recipe was originally Cheater Hops #22. We gave it a full send of New Zealand Motueka (bright-tropical lime notes) and American Citra (orange-melon aromatics)! Built on our classic base of barley, wheat, and oats for a fluffy body and creamy finish!

IPA DDH with Mosaic and Mosaic Cryo 7.2% ABV We love Mosaic hops for their blend of berry-fruity and herbal-dank flavors. Thanks to that range or aromatics, it is one of only a handful of hops that we love on their own! We've brewed Mosaic DIPA and Pale Ales, but this is our first single-hopped Mosaic IPA!

Munich-Style Helles 4.9% ABV Helles was Munich's answer to Pilsner in the 19th century. The "original" Munich lager was "dunkel" (dark) this one is "helles" (light).... no one has ever accused the Germans of being whimsical with their beer style names! We brewed our version with our favorite extra-pale German Pilsner malt, Aromatic malt for a bready aroma, and just a touch of German Magnum hops for balancing bitterness. It's clean and crisp, with a malty balance despite the dry finish!

Kölsch 5.1% ABV We're not located within 50 km of Cologne Germany... but we did our best to stick to tradition with 100% German ingredients (other than water) for this Kölsch! Pilsner, Vienna, and Chit malt combine for a clean, crisp, grassy malt flavor. A small addition of Hallertau brings the classic "spicy" flavor of this noblest of the hops!

"Milkshake" IPA with Orange and Mango Juice, Orange Zest, and Vanilla Beans 7% Our take on a milkshake IPA.. (without the lactose)! Mango Orange Juicius combines the intense citrus and tropical hop aromatics of a hazy IPA with orange juice, fresh orange zest, and creamy Madagascar vanilla beans. The oranges bring juicy-sweetness while the vanilla adds creamy-richness. Tastes like a mall kiosk circa 1998!

Czech Pilsner 5.4% ABV We did our best to copy what makes Czech Pilsners so special floor malted Czech Pilsner malt (ours was from Weyermann), and expressive Czech Saaz hops, along with a clean malt-accented lager yeast. We couldn't import 500 gallons of low-mineral water from Pilsen... but a reverse osmosis filter achieved the same result, softening the hop bitterness and rounding out the malt flavor.

Festbier Lager 6.0% ABV Rather than a classic orange-hued Oktoberfest, Sky Meadow was inspired by the modern wiesn (meadow) beers served in the tents of Munich. Lighter in color, thanks to all German malts (Pilsner, Vienna, Munich, and Chit) and hoppier from a whirlpool addition of German Tettnang. We lagered it for six weeks near-freezing before canning to create the smoothest, crispiest festbier we could!

Smoothie Sour Ale with Pineapple, Coconut, and Lime Zest (... and no lactose) 6.0% ABV A Sapwood smoothie sour... what a time to be alive! We loaded this batch with pineapple puree, cream of coconut, flaked coconut, and fresh lime zest for a Piña Colada. It's sweet with a thick texture from all of the fruit and the richness of the coconut. Roll the can before opening to ensure an even texture in the glass!

Madeira Barrel-Aged Sour Brown Ale with Balsamic Vinegar and Vanilla Beans 6.4% ABV One of the strangest and most delicious desserts is "real" sticky-syrupy balsamic vinegar drizzled onto vanilla ice cream. Traditional Flemish ales have Balsamic notes, so we started by combining 75 gallons Madeira-barrel-aged sour brown with two gallons of 9-year aged Villa Manodori Balsamic Vinegar. Then we infused the blend with the classic creaminess of Madagascar vanilla beans for a tart, rich, unique drinking experience!

Pear Sour Ale Aged in Gin Barrel 6.5% ABV Will Meyers (Brewmaster Emeritus of Cambridge Brewing Co) reached out since he was headed to DC for his birthday... unluckily for his Smithsonian-plans the government shutdown! Instead we got the eductation from his 30 years of sour beer experience. He selected the two McClintock Reserva gin barrels for this blend. Will suggested adding pear, so we sourced fresh pear cider from Scenic View Orchard (Sabillasville, MD) to play off the herbal notes

Tart Saison Aged in Gin Barrels with Colorado Fir Needles 6.2% ABV The first time Mike met Troy Casey it was at a GABF circa 2012, and he was pouring his fantastic "Colorambic" at the AC Golden booth! Soon after Troy left to open one of the best mixed-fermentation breweries on the planet! We fermented this multi-grain saison with his house culture, aged it in our favorite Maryland gin barrels, and infused it with vibrant fresh orange-tinged Colorado Fir needles!

Dark Sour Ale Aged in Wine Barrels with Cascara and Coffee 5.8% ABV In 2008 Mike and his friend Alex Howe began a tradition of homebrewing Dark Funky Saisons each fall. The recipe and results evolving and revolving over a decade. Elliptical Orbit 2023 leans into Alex's other favorite beverage, coffee! It was refermented with cascara (the fruit of the coffee tree) and then infused with a small amount of Geisha coffee that Alex roasted just for us! This is the fifth entry in a renewed tradition!

Sour Ale Aged in Oak Barrels with Grapefruit Zest, Hibiscus, and Spanish Cedar 5.6% ABV Our golden sour base developed a beautiful fruity acidity after more than 24 months in barrels. We played that sourness off of the citrusy aromatics of fresh grapefruit zest and Spanish Cedar. Then we added the iconic red of hibiscus flowers, bringing with it their cranberry-like flavor. The result is a fun sour beer that has the look and flavor of ruby red grapefruit juice. We suggest consuming soon while the flavor is vibrant and refreshing!

Pale Sour Ale Aged in Wine Barrels with Raspberries and Merlot Grapes 6.6% ABV To create this beer we added particularly raspberry-forward Livermore Valley Merlot grape must to a young red sour and actual raspberries to an older golden sour for additional oakiness. The combination is vibrant in terms of flavor, aroma, even color. We'd suggest drinking it soon if you want to really enjoy the raspberry, or cellaring if you'd prefer the wine grapes to be more prominent.

Double-Barrel-Aged Vin de Cereale with Barbera Wine Grapes 11.2% ABV We added 500 pounds of Crow Vineyards Barbera red wine grapes to 100 gallons of strong, sour red ale. The fruit imbued a deep vinous aroma, complimenting the jammy character created during the beer's year in red wine barrels. Then we returned it to wine barrels for another ten months. The acidity is snappy, providing balance to the malt without disrupting drinkability. The grapes intensify the red color of the base beer into a vivid red. The result is a libation suitable for a monarch to sip from a crystal goblet after a hard day of ruling.

Rhubarb, Blueberry, and Raspberry Barrel-Aged Saison 5.7% ABV For this expression of springtime Mid-Atlantic fruit, we selected house-culture saisons rested 6-9 months in red wine barrels. We briefly macerated them on 2026-harvest blueberries, raspberries, and rhubarb from our friends at Twin Springs Fruit Farm (Orrtanna, PA). The fruit provide a tart-berry-vibrancy to balance the oak and mixed-culture along with a stunning magenta color.

Blend of Single, Double, and Triple Barrel-Aged Imperial Stouts finished in E.H. Taylor 15-year and Michter’s 10-year Bourbon Barrels, and Sagamore Spirt Maple Syrup Finish Rye Whiskey Barrels. 13.6% ABV

Blend of Barleywine and Imperial Stout Aged in Bourbon Barrels with Meadowfoam Honey 12.8%

Spanish Rice - Refried Black Beans

Deep Fried Corn Fitters - Chipotle Crema - Cotija - Chili Powder

*VEGAN *GLUTEN FREE Sautéed Brussel Sprouts - Chimichurri - Pickled Red Onion

Donut Holes coated with Cinnamon and Sugar served with Mexican Chocolate Dipping Sauce Contains Dairy and Gluten

Charred Peppers - Salsa Macha - Pepitas

House Hop Seasoned Seared Plantains

Beer Cheese - Beans - Escabeche - Cilantro - Pico - Chipotle Crema - Guac

Beer Cheese - Beans - Escabeche - Cilantro - Pico - Chipotle Crema - Guac

*GLUTEN FREE

Chips and 3 Dips

with side of Beer Cheese

(3) Elote Fritters - Plantains - Shishitos - Chips - Choice of Salsa - House Beer Cheese

Four Torilla-Cheese Side of Pico-Lettuce-Sour Cream-Chips-Choice of Salsa

add housemade soyrizo +$2 peppers - onions - beans - chimichurri

Seared Steak - Peppers - Onions - Chimichurri - Queso Fresco

grilled chicken - bacon bits - mixed cheese - ranch

Ham - carnitas - swiss cheese - mustard Aioli - pickles

CHICKEN $21 * Steak $26 * Shrimp $24 surf n turf $30 * veggies*vg $20 Peppers - onions - rice - beans - tortillas

**available after 2pm** Half Chicken covered in house mole sauce - Queso fresco - rice - Beans

Mexican pork stew with ramen noodles - cabbage - radish - cilantro - lime

Mixed Greens - Beans - Roasted Corn - Pepitas - Avocado - Cherry Tomato - Jalepeno Lime Vinaigrette Dressing

Marinated Rockfish - rice - avocado crema - seasonal veggies - salsa macha