Local Beer in Wake Forest, NC

A super condensed and dark version of a stout using the absolute minimal amount of water you can use to make beer. Boiled for 4-6 hours (or more) to reduce any leftover water back out and be left with stouty syrup. Fermented and aged for maximum smoothness, we aged this one for seven months in tanks before dosing it with Ugandan vanilla beans and Bones Hazelnut Coffee. 

Brewed using mashing techniques to maximize balance in lower ABV hoppy beers, this showcases the new ‘24 crop of Nelson from New Zealand Freestyle Farms with a complimentary touch of Hop Revolution Riwaka.

Celebrating The Federal’s 20th anniversary, our friend’s neighborhood bar and restaurant in Durham. We wanted to brew a style that was more common on a menu 20 years ago, something that was approachable in flavor and price point but also not too plain at the same time. Belgian malt went through a long 2.5 hour step mash which provides a special array of sugars for the yeast, and in our opinion makes a more authentically Belgian flavor. Hopped with Liberty in late boil and a small dry hop. Fermented with yeast sourced from Achouffe brewery, giving one of the more unique ester and phenol profiles amongst the Belgian yeasts.

Hold on to your butts, Brochachos! This West Coast IPA is pale yellow and crispy, but loaded with flavor from earthy pineapple Idaho #7 lupomax during and after fermentation, with a nice accompaniment of Strata with its fresh cannabis vibes and NZ grown Nelson’s white grape character. Try before you deny cause it’s shmackin’, dude.

While traversing treacherous dungeons and fighting heaps of baddies one’s hit points can dwindle and diminish. A good old health potion from the potion seller can regenerate those battle bruises and woes. Be weary of some potion sellers though. They may be conniving or arrogant and think that their inventory of potions are too powerful for a mere mortal to consume. This luscious elixir might be said potion. This Hazy IPA was conjured up with heaps of New Zealand Motueka and a dash of Nelson hops. Bursting with tropical citrus fruit with subtle hints of melon and stone fruit. May this fruit forward potion aid you well on your journey.

A wheat beer gets a dose of sea salt and goes through a clean ale fermentation.  Once complete, a team of 2-3 people spend all day zesting and juicing limes and adding it to the tank.  After a week of resting on lime zest, watermelon concentrate gets added to the tank, which is then carbonated and packaged.  It’s a Water Melóne inside a Lime Gose!  It’s the most beautiful thing you’ve ever seen in your life!  

Translates to “The Golden King”, which we thought was pretty cool and fitting for this Hazy IPA.  We used the same malt recipe as our ever popular Yellow Submarine IPA, but dry hopped this one with both traditional and cryo versions of El Dorado hops which brings out a soft candied orange flavor. 

Last year we attended a celebration of Festbier at Wooden Robot in Charlotte.  Sebastian from Epiphany malting in Durham gave all attending breweries a book on brewing the original Austrian Vienna lager, which goes on to explain the original style was inspired by Czech brewing before the beer became popular in Germany and then worldwide.  So here we did just that, 100% Vienna malt from Epiphany which was double decoction mashed, and then hopped with Saaz, fermented cold and aged 11 weeks in horizontals. 

Even thrill seekers like Bodhi need a beer break once in a while. This one uses Citra and Ahhhroma hops for a bright lemony grapefruit citrus vibe with a supportive dank and resinous undertone from Mosaic. You could jump out of a perfectly good airplane, but it would be a lot easier enjoying a well executed West Coast IPA like this one. Utah, get me two!

A special type of pilsner packed with flavor from a lengthy brewing process. Czech Prostejov malt was triple decoction mashed for five hours, a complicated old world brewing process where a portion of mash is separated, boiled and returned to the main mash to hit 5 enzymatic temperature zones. It’s then hopped with huge additions of Saaz and Kazbek, fermented cold and slow and matured in a horizontal tank for rustic nuance and natural carbonation.

Taxes are intertwined with beer history in the UK, but that’s history. It’s 2024 and you’re so fanum tax.  We made this soft little roasty porter and kept it low gravity so you can stick out your gyatt and show off your rizz all night long without getting skibidi.  Plus you’ll look so sigma with a mug of this in hand. 

Hazy IPA hopped with Neomexicanus Talus and HBC 586 for peachy coconut vibes.  This one’s dedicated to everyone who has ever tried to stare at something hard enough to make it move.  Remember, you must only try to realize the truth.  There is no spoon.  Then you will see it is not the spoon that bends, it is only yourself. 

Part of our staff beer series where each team member gets a chance to choose a beer style and spend a day creating it themselves on the brewhouse!  This one is Rishi’s turn!  He brewed a Russian Imperial Stout with Harmony and Ian.  The recipe is a throwback to early 2000’s Imperial Stouts when roast and hop bitterness were prized traits that mingled beautifully on a high ABV malt base and are less sweet than the flavored imperial stouts of today.  Brewed with a good dose of roasted barley and features a notable hop aroma and firm bitterness from Cascade, Nugget and Simcoe hops.  

Saison Du Héritage was brewed out of love for authentic Belgian Saisons. We did our best to pay our respects to the tradition and methods of brewing this style of beer. Utilizing local rustic malts such as spelt and red wheat from Epiphany Craft Malt in Durham, along with doing a traditional step mash. This beer consists of a blend of 2 saison strains from Belgium and is full of luscious fruity esters. This beer is also naturally carbonated to heighten the drinking experience and flavor. A votre santé mon amies!

Sometimes in life you just need a cookie. Whether it’s celebrating life’s successes or just reminding the homies that you love them and expressing your words is hard and giving a cookie is easier. This cookie beer is for that exact moment. The base beer is a Northern English Brown Ale with waves of roasty chocolate and toffee. We conditioned this beer on heaps of golden raisins and Vietnamese cinnamon. Reminiscent of Grandma’s warm, fresh baked oatmeal cookies.

We’re excited to announce the return of our fan-favorite, Tuxedo at a Pool Party German Pilsner! This special brew requires extra steps and know-how and an 8-week minimum maturation in tanks. German malt step mashed with a single decoction, hopped with Hallertau Mittelfruh and Saphir and then naturally carbonated and lagered in horizontal tanks.

Classic German style wheat beer. 50% of this beer is made from wheat grown at Perry Family Farm in Rolesville four miles from the brewery and malted at Epiphany Craft Malt in Durham. Brewed the hard way, this went through five mash steps including two decoctions to get every bit of character these malts have to offer. Naturally carbonated and unfiltered.

We all live in a yellow submarine, propelling through a sea of hazy IPAs and this is a damn good one. We dove all in by double dry hopping with Citra for those looking for juice. Made with a base of oat malt and London yeast for an opaque and creamy base. This brew was dry hopped mid fermentation with Citra Cryo to pick up those lush biotransformation characters from the yeast and then doused a few days later with hand selected Citra T90s.