Year-Round Beers - Seasonals & Specialties
We currently make four year-round beers along a wide and ever-changing variety of seasonals, one-offs, experiments, and labors of love. All of our beers feature Pilsner malt from Gambrinus Malting in British Columbia as the base ingredient, supplemented by various high-quality specialty malts and often copious amounts of hops.
To learn more about how we do it, check out our Brewery page. To see what's currently pouring at the brewery, go to the Taproom page.
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» KÖLSCH «
In Cologne, many a brewery produces a light-bodied ale with a delicate fruitiness and rounded maltiness, attributable to the unique yeast strain commonly used. Our Kölsch is unfiltered and more generously hopped than its German cousin.
Brewed with Gambrinus Pilsner and Munich malt and
Perle hops. 5.2% ABV, 40 BU
» The VAPORIZER « Dry Hopped Pale Ale
THE VAPORIZER is a golden-hued Pale Ale that features a beautifully hoppy aroma and flavor. The malt is 100% Gambrinus Pilsner, our sweet and supple house malt from Gambrinus Malting in British Columbia. The hops are primarily of the Challenger variety, grown on a single farm in the Yakima Valley. We dry-hop THE VAPORIZER to pump up the hoppy goodness. It's an appetizingly dry, clean and pure-tasting take on a hoppy Pale Ale.
Brewed with Gambrinus Pilsner malt and Challenger hops. 6% ABV, 50 BU
» INDIA RED ALE «
The “IRA”, as it’s known around here, marries a ruby red color and rich body with the hop flavors of an IPA. Our unique ale yeast strain adds a delicious layer of complexity. One of the first beers we made, and an enduring favorite.
Brewed with Gambrinus Pilsner malt, crystal
malts, Simcoe and Brewers’ Gold hops. 6.5% ABV, 65 BU
» HOP LAVA «
This big, glowing, powerful IPA is packed with assertive Northwest hops that are floral, citrusy and resinous. A healthy dose of Munich malt helps to provide backbone and balance against the hoppy attack. The result? Explosive!
Brewed with Gambrinus Pilsner and Munich Malt,
Centennial and Cascade hops. 7.0% ABV, 75 BU
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SEASONALS & SPECIALTIES
Mar 8 2013]
We've brewed dozens of unique specialty beers since we've opened, and are dedicated to constantly providing our customers with variety and invention. Here's a selection of some of our past, present and future offerings. Please note that not all styles are currently in production. To see what's currently pouring at the brewery, go to the Taproom page.
» MOLTEN LAVA «
Molten is the most aggressive IPA in our little family, yet it somehow manages a great balance… while still achieving full hop overdrive. This year’s offering is stronger than the last and features a more complex hop bill, with citrus notes dominating. Dry-hopped with enormous bagfuls of whole hop flowers, which provide added aroma and flavor without harsh bitterness. Watch out, this brew is deadly!
9.4% ABV, 90+ BU
» PROJECT 48 «
On New Year’s Day, 2013, we brewed this beast to set the mood right for 2013. We've decided it’s a gold year, as the beer is hopped with Brewers’ Gold and Goldings from Yakima six times throughout the brewing process. That nice orangy/melon citrus balances with a blend of German and British Malts to provide all the love we need for this year. Why Project 48? Because a certain brewmaster is turning 24...
7.9% ABV, 85 BU
» WHITE RIDER OF CONQUEST «
Strong Belgian-style Blonde Ale
A big, golden-hued flavor bomb with heady alcohol and silky mouthfeel. Abundantly estery yeast notes underpinned by enticing hoppiness. “Perilously drinkable” (to cop a phrase from Michael Jackson, the Beer Hunter). First of the "Four Horsemen" series.
8.7% ABV, 29 BU
» RED WAR «
Strong Belgian-style Red Ale
A big yet very approachable beer. Lots of fruity complexity (banana, cherry, apricot), without a lot of the smoky phenols and higher alcohol notes of many Belgian ale strains. The fermentation finished dry, but with residual sweetness from a blend of light and dark crystal malts. Installment #2 in "Four Horsemen" series.
8.4% ABV, 30 BU
» BLACK FAMINE «
The third in the Four Horsemen of the Apocalypse series, Famine brings you closer to the dark side. Black and chocolate malts were used sparingly so as to not get in the way of the wonderful dark fruit esters characteristic to the Ardennes yeast strain. The nose gives you toffee, dark fruit, and raisin, while a creamy vanilla rounds out the middle. Fruit and ripe banana flavors hang on the tongue, finishing bright.
8.5% ABV, 40 BU
» BLACK IRISH «
Dublin-Style Nitro Stout
A proper stout to call our own…this brew is a quintessential Double Mountain interpretation of a classic style. Rich, creamy, roasty and beautifully bitter. Poured with a thick head, courtesy of nitrogen. 4.0% ABV, 50 BU
» AIN'T THAT PURDY? «
On the heels of our Indian summer we bring you a Bavarian Hefeweizen that marries German wheat malt and British Maris Otter barley. Marris Otter is a richer, plumper malt that throws a nice biscuit character and fullness to this lighter beer. We used a cloudy-pouring, non-settling, classic Bavarian wheat beer yeast strain to bring touches of watermelon, banana, clove and cinnamon. Please no lemons 3.7% ABV, 17 BU
» FEROCIOUS FIVE «
Bourbon Barrel Brown Ale
It is with great pride and thanks that we tap Ferocious Five, a bourbon-barrel aged brown ale of stupendous character. The 5 is a reprise of our much-loved “Terrible Two” from ’09 – a strong brown ale base brew, aged in true Kentucky bourbon barrels for the better part of a year. The leftover goodness trapped in the wood is slowly released…a whiskey lover’s fantasy brew.
10.8% ABV, 30 BU
» KILLER GREEN «
Fresh Hop IPA
This cult fave features fresh Brewers Gold hops from Sodbuster Farms. Less fruity than its Red-headed cousin and a tad sweeter on the palate, the hop character in the KG delivers herbal notes, toward mint and oregano with a hint of the Jamaican highland. I and I approve.
7.5% ABV, 97 BU
» KILLER RED «
Fresh Hop IRA
It’s harvest time again, which means using just-picked hops straight from Sodbuster Farm in the Willamette Valley. Our choice of hops for the Killer Green were a little late last year, so we decided to craft a sister brew with fresh Perles to fill the thirsty void…. Killer Red has distinct apple/pine/orange notes from the hops, and pulls that biscuit/caramel character you find in our India Red Ale (“IRA”). Drinks like it’s IRA, but the extra strength is worth respecting.
7.2% ABV, 88 BU
» DUNKEL VISION «
Dark Wheat Beer
Our first beer with a Bavarian wheat beer yeast, which adds classic notes of clove, banana and bubblegum to the light-brown, malty brew. Our brewer Greg Balch made DunkelVision stronger and hoppier (as is often our style) than a typical German dunkel. Named in honor of Greg’s all-time favorite band, Foreigner. Ooooh, Dunkel Vision!
6.8% ABV, 45 BU
» CLUSTERF#CK «
Cluster hops were the dominant hop variety in the US brewing industry literally for centuries, and the forerunner of many of our modern Northwest varieties. They have a unique aroma with quite a bit of citrus and a heft of herbal goodness. The Clusterf#ck recipe features Clusters in the kettle, in the hop back, and especially in the fermenter for dry-hopping. Pilsner and honey malts form the baseline; Clusters make the melody.
6.6% ABV, 75 BU
» GRAVITY MOUNTAIN «
It is with great pride and pleasure that we bring you this joint effort with Steve Carper of Terminal Gravity Brewing Company. We decided to celebrate our shared history with TG with a true collaboration -- combining both our skills and our favorite ingredients to make something uniquely awesome. GRAVITY MOUNTAIN combines the breweries’ two house yeasts, unique base malts and signature hop varieties to make an IPA that’s aggressively hoppy and satisfying. It’s a true marriage of two brewery identities – enjoy!
7.2% ABV, 70 BU
» FA LA LA LA LA «
‘Tis the season to be jolly, so let us contribute with a tune of our own. This strong ale features bagfuls of Matt’s favorite hop -- Centennials -- and the gentle balance of a strong malty brew to warm your heart and soul.
7.5% ABV, 85 BU
» GOLIATHON «
Strong Dark Belgian
Here comes the monster GOLIATHON! Fermented with a friendly yeast from Inglemunster in Belgium, along with our house yeast from Rochefort, Goliathon is a roasty, malty beer with fruit forward overtones. German Carafa and British roast barley were added late in the mash tun to provide rich color without an excessive amount of roast bitterness.
11% ABV, 28 BU
» Pêche Mode «
Sour Belgian w/ Peaches
Pêche Mode is brewed with 700 lbs of peaches from Matt's orchard in Odell. Red Haven and Elberta peaches from the 2011 season were puréed and added to a three-week old strong Belgian ale along with the same Brettanomyces culture used in both Krieks. This particular beer wasn't aged as long as the Krieks, so the Brett character is not as tart and assertive. The peach aroma comes through nicely, providing a sweetness alongside the slight sourness provided by the Brett. “Golly it’s peachy!”
8% ABV, 10 BU
» DEVIL’S KRIEK & RAINIER KRIEK «
Belgian-Style Sour Ales with Cherries
Our delicious Belgian-style sour ales combine the tart and funky flavors of Brettanomyces wild yeast with fresh fruit picked from Matt’s orchard up in Duke’s Valley, just 7 miles south of Hood River. Devil’s Kriek combines dark-red Bing cherries with a Flanders Red Ale-style ale base, while Rainier Kriek features the delicate Rainier cherry with a strong Belgian Blond ale. Over 5 lbs of cherries make their way into every keg. We brew the Krieks once a year at harvest, then let them spend a full year in maturation before releasing them to a thirsty public.
Last year was a challenging cherry year for growers with a very cool spring and delayed maturation of the fruit, but the longer hang-time ultimately translated into fruit that was super ripe and full of character. The 2012 Devil’s Kriek has big red intensity and the sweet-tart characteristics of classic sour Brett beers. I think this may be its best year yet. The Rainier Kriek also threw more flavor from the cherries, but also more intensity from the wild fermentation. They both have deep tart complexity with overtones reminiscent of Sauternes, as well as big earthy backbones. We hope you enjoy them as much as we do.
Devil’s Kriek: 8.8% ABV, 14 BU • Rainier Kriek: 9.8% ABV, 13 BU
» Spicy BROWN ALE «
Greg and Kyle designed this fabulous creation while Matt was on vacation. The complex blend of many dried spices pierces a caramelly dark malt background. The dry maltiness is balanced nicely by bitterness from both the hops and the spices themselves. 6.2% ABV, 40 BU
» TWO x FOUR«
To honor our Fourth Anniversary in style, we brewed this Strong Ale with our two house yeasts (Kölsch and Rochefort), four hops (Simcoe, Magnum, Chinook and Goldings), and six malts (Pilsner, Wheat, Light Munich, Dark Munich, Crystal and Pale Chocolate). The rich malty backbone is redolent of dark fruits and fruity alcohol; a mouthful of poppin’ hoppiness provides a lingering bitterness that lasts forever. We don’t really know what style we’d call Two x Four, other than “Big Aggressive Ale”. Handle with care…
8% ABV, 75 BU
» TRIPEL NIPEL «
($5 / 12 oz. goblet)
Tripels were the super-strong special brews to emerge from the monastic breweries of Belgium, to celebrate the heaven of peace and silence. Nipel features 150 lbs. of local wildflower honey from Rocky and Dave, beekeepers extraordinaire, from the slopes of Mt. Hood up in Parkdale. The resulting beer is apple/peach fruity, light on the palate, and balanced with German Magnum hops. 9% ABV, 30 BU
» SACRÉ BLEU! «
($5 / 12 oz. goblet)
This is the second beer of our Holy Trinity series of Belgian Trappist-style releases. We’re using the house yeast from the Abbaye de Scourmount, their beers simply labeled Chimay, the abbey’s home town. Sacré Bleu! is loosely based in the Dubbel style, using darker malts to provide some nutty earthiness and light chocolate character. The malt flavors blend with the signature yeasty notes of fruit, nutmeg, and vanilla to provide for a wonderfully complex beer. 8% ABV, 35 BU
» PILSNER «
Matt's own "Bohemian Rhapsody", featuring traditional ingredients used in a distinctly Northwest recipe. We aged this beer for between six and nine weeks -- two to three times our normal program -- to give our Czech lager yeast enough tie to do its thing, and to allow the flavors to mellow and merge. The result was a hophead's Pilsner that was supremely satisfying.
Brewed with organic Pilsner malt, Czech lager yeast, and Sterling hops. 5.5%ABV, 50 BU