We make all kinds of beer for all kinds of people
What Kinds of Beers Do We Make?
One of the most-asked questions we get is "What kinds of beers do you make?" Our first thought is "Hopefully, beers that people like to drink!" but we know that is not what people mean. The real answer is "All types." We don't specialize in English ales or German lagers or Belgians or IPAs or dark beers or light beers or sours or wild beers or anything; we like them all, so we make them all.
We enjoy brewing a wide spectrum of beers and want to have the same spectrum of beers on tap so there is something available for everyone. When guests say they don't like beer, we just figure they haven't met the right beer yet. Everyone on our Tasting Room team is a Cicerone-certified beer server, so they are trained to help each person find the perfect beer for them.
Why the Clever Names Instead of Using Styles?
Beer style categories are a modern concept originally created solely for beer geeks to help categorize the vast spectrum of beers, and their original use is for competitions where beers are judged according to how well they fit the style. Most beer-drinkers don't know the differences between all 121 (!) beer styles or care, and we don't want to force people to learn them. Guests just want to drink beer that tastes good to them.
Besides, most beer style names don't sound good, they don't make much sense to people who aren't into beer geekery and, worse, they are not accurate. A Pale Ale is not pale and sounds negative ("You look pale. Are you okay?!"). Porter sounds like it'd be similar to port wine but it's nothing like it. California Common? Is there a California Uncommon? (No). Can a Pilsener be made outside of Pilsen, Czech Republic? Apparently, yes. But can a Kölsch be made outside of Cologne, Germany? Apparently not. India Pale Ale has, at best, a debatable link to India and is a dreaded acronym -- acronyms were invented as a language shorthand, they should not be used as proper names. The list of ugly style names goes on: Barleywine sounds yucky but it tastes fantastic, Oud Bruin (translated as "Old Brown") doesn't sound like something I'd want to drink, Bitters are not bitter, Cream Ale has no cream, etc.
We don't even believe beer-drinkers care about the most basic level of beer classification: ales versus lagers. We've never met someone who says "Wow, this beer tastes great because it was fermented at 11ºC" or "I can really taste that the yeast tended to stay on top of the fermenter". And in a conical fermenter, the yeast don't stay at the top or bottom, convection currents keep them in motion. So we won't distinguish between ales and lagers either. That distinction, which held for hundreds of years, is even starting to blur in the beer world anyway, i.e., steam beers are both an ale and a lager and sour beers are neither.
Instead of style names, we will use flavor descriptors and pictures to describe the beers. We name our beers to describe them, so they are often evocative of the flavors or the occassion on which they should be drunk, and in many cases there is some double entendre in the name as well.