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CELEBRATE with The Ale Apothecary,where beer is reinvented by hand & brewed in oak!

The entire life of our beer, from extended mashing and fermentation to aging and conditioning, takes place in our beloved barrels. At each stage, our proprietary yeast blend and native beer-loving bacteria are in contact with the beer as they reside within the pores of the wood. Some of these organisms come in from Mother Nature through the window. Most of our beer is even dry-hopped in oak! Then, it is gently transferred to champagne bottles with our house yeast culture, sour wort from our house lactobacillus culture, and a combination of sugars, both local and exotic. The yeast consumes the sugar within the bottles to produce our exquisite & 100% natural carbonation and the acid from the sour wort adds balance.

The yeast remains in the bottle to further mature the beer over time and to combat oxidation. Our beer is made of NW ingredients with water that travels less than a hundred yards from our own underground aquifer. No processing aids, mineral salts, or sulfites are added at any point in the brewing process. Store upright & in the dark at 55 degrees until tomorrow (or for 3 years...or longer?), chill & open carefully with a wine key, and pour gently into your favorite piece of stemmed glassware. Savor (with a rich triple cream cheese, perhaps), as your sensory experience will be heightened as the beer warms & evolves during your drinking experience!