Full Moon Cider
Light, semi-dry, low alcohol, easy-to-drink cider. Very Americana - in colonial times, barley (used to brew beer) was difficult to grow along the eastern seaboard, but every farm had apple trees, so cider was prevalent. ln our version, we don't use any chemical stabilizers or additives, just apples and yeast.
Cream Stout
Sweet stout is sometimes called milk or cream stout, because lactose is added to the boil. Lactose is an unfermentable sugar, so the yeast doesn't convert it and it adds sweetness and body to the beer. A very dark, sweet, full-bodied, slightly roasty ale - I liken the flavors to a sweetened espresso. This beer won a silver medal at the 2012 Chicago Cup Challenge.
Nelson Sauvin Pale Ale
An American-style pale ale, this beer features the Nelson Sauvin hops from New Zealand. These hops give a fruity aroma and flavor, as well as bitterness, but unlike the typical American hops, the fruitiness isn't citrus or grapefruit, but more tropical, like mango. Many organic hops are grown in New Zealand, where the bugs that afflict hops in the US and Europe haven't taken hold.
Notes
Both of the beers are made with organic grains, malts and hops. Our beer and cider is also bottle conditioned; some commercial breweries do this, like Sierra Nevada, Bells, and almost every Belgian brewery. Due to the bottle conditioning, you'll note that there is a thin dusting of yeast at the bottom of your bottle - when you pour the beer into your glass, leave 1/2 inch in the bottom. The yeast won't harm you but will make your beer cloudy if you pour it into the glass.
