Big Mon India Pale Ale
American hops take center stage in this West Coast style IPA. The malt profile is dialed back to just light toast and caramel notes, and huge late kettle additions of Centennial, Cascade and Columbus hops give Big Mon a monstrous citrus and pine aroma. Brewer’s Log: I’ve been trying to perfect my IPA since I first started brewing. I wanted to make a bold, unapologetic IPA that features the resinous, citrusy American hops that I love. We were really lucky to get a Centennial contract, so we feature those especially. We get our aroma from adding most of the hops late in the boil and I add just a little biscuit and caramunich malts for some balancing sweetness and head retention. IBU: 68 SRM: 8 Alcohol by Volume: 6.7%
Rubber Room Session Ale
Chapel Hill’s most revered recording studio gives this American Session Pale Ale it’s name. Rubber Room is an everyday drinker that’s made with North Carolina grown rye. Rubber Room is less bitter than many pale ales, and is light in color only. It is hop forward without being overwhelming and has a heavy citrus nose, with lemon, lime and grapefruit notes. Plus, at around 4.0% ABV you can have a couple and still hit all the right notes.
From the Brewer's Log This was a very challenging beer to make. The low alcohol content makes it very delicate. So I decided to focus on the hop profile, making it apparent but not dominating. I achieved this by focusing on citrus flavors, and especially some lemon and lime flavors from New Zealand Motueka hops. It finishes dry and crisp, with only a slight biscuit malt profile. I think of this beer as the perfect drink for sitting on in the sand at Atlantic Beach, throwing into a bag at the (frisbee) golf course or just for sitting around Carrboro and people watching.
IBU:49 SRM:7.4 Alcohol By Volume: 4.7%
Maggies Farmhouse Ale
Based on rustic farmhouse ales of France, this is a crisp, refreshing beer for enjoyment during the warmer months. Made with Pilsner, Munich and Aromatic malts and local honey, Maggie’s also features a traditional Saison yeast profile that is earthy and fruity.
Brewer’s Log: I wanted to make a light, refreshing beer that was interesting but didn’t rely on hops as much as Rubber Room. The Saison yeast is really the most interesting part of this beer, and goes from earthy to spicy to fruity. We use noble hops and Belgian malts for a toasty, grassy malt aroma.
IBU:21 SRM:6 Alcohol By Volume: 5.6%
Manzanita Black IPA
Just as Tony Rice pushed the boundaries of a what a guitar could do for bluegrass music in his landmark album Manzanita, our Black IPA pushes the boundary of the IPA, augmenting the hop-heavy style with notes of chocolate, roast, and fresh-brewed coffee. Very dark and very bitter, Manzanita is the best of both worlds combining aspects of a Porter with those of an IPA. From the Brewer's Log: I wanted to create a Black IPA that showcased more of the resinous, piney hop qualities to contrast the such a strong malt background. I chose Centennial, Chinook and Liberty hops because they have those pine and resin qualities, but also have a bright citrus quality that really makes them pop. Caramel, Biscuit, Chocolate and Carafa malts make for a sweet malty flavor, with notes of dark chocolate, fig and roast coffee coming through. I wanted Manzanita to be a tour-de-force of a beer, challenging even the most adventurous palates. Alcohol By Volume: 7.4% SRM: 34 IBU:71