Recipe Vault

Espresso beer blended with dark chocolate and aged in Cabernet barrels

Summery grapefruit IPA with a bite of ginger and a whiff of rosemary

A chocolate stout made with red hots to give you a sweet heat flavor combination

This is a beer developed over a number of years based off an Oktoberfest. Each year, as a home brewer, I would vary six factors and at my yearly review party ask attendees for feedback. This is the result, a cherished recipe, and I have retired from home brewing

Red ale aged in rum barrels. I have made it and it is delicious! - G

Famous Shakespeare quote from Macbeth so keep with that theme. Double porter aged in whiskey barrels. Tag line: "double double toil & trouble" Hints of vanilla and carmel notes

Tart Wheat Beer with Rhubarb Added

Rhubarb IPA celebrates Wisconsin’s early crop harvest. Pleasant rhubarb tartness blends with a medley of bittering and aromatic hops creating a true Wisconsin IPA.

Sour beer, dry hopped with galaxy hops, brewed with star fruit. Lower in ABV for a highly drinkable beer.

Cinnamon roll porter: nutmeg, cinnamon, vanilla bean, brown sugar, almond meal

A Cream Ale, light in color and subtly sweet, with a hint of light roast coffee. It's perfect when in need of a little pick-me-up.

Brewed in Scotland since 2000 B.C. heather ale is probably the oldest style of ale still produced in the world. From an ancient Gaelic recipe for "leann fraoich" (heather ale) it has been revived and reintroduced to the Scottish culture. Into the boiling bree of malted barley, sweet gale and flowering heather are added, then after cooling slightly the hot ale is poured into a vat of fresh heather flowers where it infuses for an hour before being fermented.

A robust stout with solid hop presence that smoothly maneuvers between a black IPA and a stout. Delicious and hearty--enjoy one or two as you watch the cars go by in our taproom.

A beer to drink after a great run. A light and crisp lager infused with lemons

Imperial Black IPA made with Rye to add spice to the citrus hops. Add a little cayenne for a slight kick at the end. Age in Scotch barrels. During aging, find a good hiding spot to keep away from your friends!!

German Stein bier brewed with rye and 6 row malts. Peppery undertones punctuate the malty goodness of this classic German Lager style.

Beer/Sake Hybrid. Base beer is a stronger version of a rice adjunct lager recipe, fermented with traditional Kome Koji culture in secondary fermentation for integral sake flavor.

The perfect way to end a summer night by the ocean. This sour beer emulates flavors of fresh sea salt with hints of coconut.

A malty, biscuity amber ale with a touch of sea salt and cacao nibs for depth and an underlying sweetness.

Wee Heavy Scotch Ale that packs a punch. Hint of smoke and malt combine for a classic style. Sans Peur (Without Fear) is a Sutherland motto and fitting a stronger beer!

An Imperial Stout brewed with chocolate and ghost chili peppers for a spicy, chocolaty taste.

Sour Blueberry Stout. Flavor profile leaning towards chocolate, not coffee. Roeselare Ale Yeast. Racked over blueberry juice. Nothing that needs long souring like a lambic, just enough to make it tart.

This Belgian dubbel, brewed with rye wheat is reminiscent of a New Orleans sazerac cocktail with an old fashioned twist.

Kolsch brewed with the Schisandra Berry otherwise known as omija in the Korean Dialect.

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