where the classic meets the courageous.

Grand Rapids, MI | 12.0%

Grand Rapids, MI | 11.0%

Santa Rosa, CA | 6.2%

Santa Rosa, CA | 5.6%

Austin, TX | 5.8% 750ml

The original recipe was the brainchild of former Head Brewer Garrett Crowell. During the bottle conditioning phase, the beer became "ropey", developing a viscous texture on the palate. The ropiness goes away after several months of conditioning as Brettanomyces yeast works its magic and transforms into a beautiful presentation. The color from the watermelon has faded, but the flavor is delightful.

Austin, TX | 4.5% 750ml

Using cornbread in the mash instead of sourdough like we typically do, we create a pleasant textural character and subtle maize aroma. Fermenting in stainless steel with our mixed culture always lends natural variation to the beer. In this case, we get restrained fruity esters in the nose. As time passes, the acidity and funk will become more present.

Austin, TX | 5.4% 750ml

For this limited variation, we took a tiki inspired approach at JK's classic hibiscus. Allspice was added to the boil and Grade A Madagascar vanilla beans and Texas Hill Country strawberries were added during secondary fermentation. The strawberries were fermented to dryness by our mixed culture.

Waunakee, WI | 10.0%