Chocolate coconut Imperial porter aged in Bull Run whiskey barrels for 10 months.

Also available in 500mL bottles for $11.99/each

English Brown Ale brewed with pumpkin puree and infused with a house chai spice blend.

A special version of our year-round coffee porter to celebrate the opening of our newest location in McMinnville. Made with cold pressed coffee from our new neighbors, Flag & Wire Coffee Co. It has notes of caramel, toffee, chocolate and (of course) coffee. It’s the beer that says “good morning” to you!

Double IPA with loads of Chinook, Cascade, and Centennial hops.

Smoothie sour brewed with blackberries, lactose, marshmallow fluff, and vanilla.

Pale ale featuring Azacca and Galaxy hops.

Wheat ale brewed with pink guava, pineapple, passionfruit, and mango.

Sour ale inspired by a classic dessert, cherry cobbler with a crumble topping. Sweet and tart with a biscuity vanilla finish.

Gose with watermelon puree, lime, and tequila essence.

Pilsner brewed with golden and flaked oats and hopped with Nobility hop blend.

Rye IPA featuring Amarillo, Centennial, Summit, Chinook, and CTZ hops.

Hazy ipa featuring Barbe Rouge, Eureka!, and Lotus hops.

Classic clean and roasty dark lager.

A classic Munich Helles that showcases subtle notes of biscuit, caramel, and honey. Leaving drinkers saying, “Helles yeah!”.

Crisp Czech pilsner featuring Lemondrop hops.

Smoothie sour with lactose, marshmallow fluff, vanilla, and strawberry puree.

Refreshing, slightly tart wit with a tropical twist of pink guava.

Juicy IPA fermented with Imperial’s experimental Capri blend; providing juicy ester aromatics. Spiked with late kettle additions of Rakau and Citra hops. Dry hopped with Galaxy, Azacca, Citra, and Kohatu.

The 1000th batch on our original 7-barrel system! A cold IPA featuring loads of Nectaron hops for an intensely tropical and citrus experience.

Traditional light bodied stout with deep roasted malt flavor throughout. Hints of dark chocolate and tobacco and a slight bitterness from Willamette hops.

Balanced red ale that starts off with a caramel malt sweetness and finishes dry and crisp with a hint of spice from the Tettnanger hops.

Juicy and fresh with stonefruit flavors from the Riwaka and Citra hops.

IPA brewed and dry hopped with Alora hops. Aromas of stone fruit, melon, and citrus.

Turtle cheesecake milk stout.

Double hazy IPA featuring Amarillo, Mosaic, and Simcoe.

Classic berliner weisse brewed with yuzu and Meridian hops. Tart & refreshing.

Also available in 4-packs!

Hard seltzer brewed with real guava.

Also available in 4-packs!

Sourpuß (Sourpuss) is a traditonal style Berliner Weisse with slight notes of citrus and lactic tartness. A refreshing finish and low alcohol content make Sourpuß a beer you can drink all day long!

Add house-made rhubarb syrup — no upcharge!

Juicy pale featuring Nelson Sauvin hops.

Wheat beer that was barrel conditioned with marionberries and brettanomyces. Fruity marionberry flavor with some funkiness from the brettanomyces and a dry finish.

Hazy IPA featuring Kohatu, Eukanot, and Galaxy hops fermented with Imperial’s Mangosteeni yeast strain for lychee, strawberry, and tropical fruit forward flavor and aromas.

Hazy IPA featuring Citra, Meridian, Mosiac, and Rakau.

Big hazy IPA brewed and dry hopped with Azacca, Rakau, and Bravo hops. Tropical and stone fruit aromas. Soft finish.

Sour ale brewed with passion fruit, orange, and guava with a touch of lactose for balance.

Also available in 16oz 4-packs to take home!

IPA fermented with Kveiking yeast blend and hopped with Willamette Valley grown Luminosa and Strata.

Blueberry and lemon sour ale.

Farmhouse ale brewed with Belgian malts and Tattnang hops.

West coast IPA brewed with Cascade, Centennial, and Citra. Dry-hopped with Strata and Simcoe.

Munich Helles lager with Lorien hops.

Smoothie sour with lactose, marshmallow fluff, and blueberry puree.

“Fast” lager using Nordic yeast strain producing fruity esters.

Socks & Sandals candidate replacement #2. Hazy IPA featuring Citra, Meridian, Mosiac, and Rakau.

Our Oregon Otter Beer Challenge entry. Moderately malty IPA using Target hops. 10% of sales from this beer will go to the Elakha Alliance!

https://www.elakhaalliance.org/

Our interpretation of a hoppy brown ale using Southern Hemisphere hops. A generous dose of Carabrown malt provides the special color and flavor profile. Summit, Pacifica and Pacific Gem hops provide the great aroma and bitterness.

Golden sour fermented and acidified in a single white oak foeder for 10 months with two strains of brettanomyces and a French saison yeast. Stone fruit and watermelon flavors dance with citric acidity and a slightly sweet finish.

Dark ale that was brewed using Centennial hops in August 2022. Was then aged with brettanomyces in Bull Run whiskey barrels for a year and then dry hopped with Centennial hops from the 2023 harvest.

Czech Pilsner dry-hopped with fresh Luminosa from Indie Hops. Floral & fruity.

West Coast S.M.A.S.H (single malt and single hop) IPA brewed and dry-hopped with fresh Strata from Indie Hops.

This one will also be available in 16oz cans!

Extra smooth Irish red brewed with flaked oats.

In collaboration with the Oregon Dog Rescue. Super dank hazy featuring Amarillo, Chinook, Galaxy, and Strata hops.

Also available in 4-packs!

This is a variant of our year-round coffee porter, Buona Mattina.

Made with 100% cold pressed Kona coffee. It has notes of dark chocolate, hazelnut, graham cracker, and (of course) coffee. It’s the beer that says “good morning” to you from the big island!

Cloud Coverage is a double hazy IPA brewed & dry-hopped with HS Sitiva hops. Smooth stone fruit hop character that finishes with a hint of lime zest.

*This is the first beer in our “Playground Series”. A series of all small batch beers with small packaging runs
which gives our brewers the freedom to play around!

IPA featuring Evergreen hops. “HS EvergreenTM announces its presence with strong suggestions of fresh peach and apricot, bright citrus (lemon candy, orange zest, tangerine), and watermelon candy. Green notes of fresh hay and pine needles round out a classic American craft beer hop profile.”

Cream ale brewed with blueberry puree and vanilla.

Traditional Saison malt bill brewed with fresh Lórien from Indie Hops. Dry hopped with more Lórien at the end of fermentation.

The forecast is calling for 100% chance of wet Strata accumulation. This all-Strata double dry hopped Hazy DIPA has a sticky deluge of hop flavor and aroma with notes of tropical fruit, grapefruit, and cannabis. Fresh Strata from Goschie Farms (Silverton, OR).

American wheat ale brewed with Cascade and Centennial hops and fermented with a wild American yeast strain. Fruity aroma and a clean finish.

Cream ale brewed with Cascade and Centennial hops and finished with orange and vanilla.

A full bodied Belgian pale ale that balances fruity, candied ester notes with earthy, herbal, noble hops.

Cold IPA hopped with Galaxy, Mosaic, and Citra.

Named after our brewery dog, Odin’s favorite activity. Brilliant explosion of juicy fruits derived from Azacca, Centennial, Eukanot, Mosaic, Huell Melon, and Mandarina Bavaria hops and reinforced with Kveik yeast. Pounce on it!

Oregon Brewers Festival entry. A mix of old and new world styles – this is a crisp and refreshing pilsner with a touch of stout like roast and color. Made with German pilsner malt, Styrian Goldings and Saaz hops in the brewhouse and fermented with Budvar Czech lager yeast.

Features Mosaic and Cascade hops backed by a roasty marshmallow and toffee malt bill.

Big beer with big flavor! Lots of fruity apple and pear notes with some spiciness to balance it out.

Made with cold pressed coffee roasted with Bichotan charcoal from Japanese Coffee Co. It has notes of caramel, toffee, chocolate and (of course) the coffee. It’s still the beer that says “good morning” to you but this time in Japanese!

Cold IPA hopped with Kohatu, Pacifica, and Rakau from New Zealand.

Sour ale brewed with sweet purple and tart red plums and bergamot citrus oil. Check-in on Untappd

This beer is no longer available on tap, but we’re happy to pour a can into a glass for you!

Also available in 4-packs to go!

Blonde/cream ale brewed with raspberries.

Belgian style wit brewed with orange, coriander, and grains of paradise.

Double IPA featuring Cascade, Summit, and Galaxy hops.

Hazy pale featuring Cashmere and Strata hops.

This traditional Gose recipe was brewed with Jacobson sea salt and coriander and fermented with 168 pounds of Guava. Tart and refreshing!

Check-in on Untappd

Witbier brewed with Cherry blossom and tart cherries to celebrate the opening of the Happy Valley Location. Check-in on Untappd

West Coast IPA featuring Cascade, Centennial, Citra, and Simcoe hops.

Check-in on Untappd

A traditional Belgian-style farmhouse ale. Estery with citrus & spice. Check-in on Untappd

IPA brewed with white tea and hopped with Amarillo, Citra, and Sorachi Ace.

Check-In on Untappd

Wee Elakha (Little Sea Otter): A rich & warming Wee Heavy (Scotch Ale) loaded with aromas of toffee, smoke, nuts, caramel, & toast. Pours with a fluffy brown head. A 3-hour boil & low and slow fermentation allow the complex & robust malt flavors to shine.

10% of sales from this beer will go to the Elakha Alliance! 

The Elakha Alliance was formed by tribal, nonprofit, and conservation leaders with a shared belief in a powerful vision:  an Oregon coast 50 years from now where our children and grandchildren co-exist along with a thriving sea otter population and a robust and resilient marine ecosystem.

Check-in on Untappd

Amber stout aged for 19 months in Cognac barrels. Port-like with notes of mild raisin and light molasses. Full bodied and very drinkable.

500mL bottle available to enjoy at Stickmen or take to go. 

Check-in on Untappd

Hazy IPA featuring Cashmere, Eukanot, and Amarillo hops.

Wee Elakha (Little Sea Otter): A rich & warming Wee Heavy (Scotch Ale) loaded with aromas of toffee, smoke, nuts, caramel, & toast. Pours with a fluffy brown head. A 3-hour boil & low and slow fermentation allow the complex & robust malt flavors to shine.

Check-in on Untappd

The original Feckin Irish Brewing Co. IRA recipe!

Check-in on Untappd

Sour ale brewed with sweet purple and tart red plums and bergamot. Check-in on Untappd

Also available in 4-packs to go!

Our 900th batch in our Lake Oswego location is a Belgian Blond fermented with apricot. Check-in on Untappd

Hazy IPA absolutely loaded with Amarillo, Strata, and Citra. Our biggest hop bill ever.

West coast Double IPA brewed and dry hopped with Galaxy, Rakau, and Kohatu. Check-in on Untappd

Our very own hard seltzer! This batch of Bandwagon seltzer is strawberry & rhubarb. Available in 16oz can

Fruited Wheat with pomegranate and tangerine.

Mildly sour ale fermented with fresh honeydew melon and lightly hopped with Huell Melon hops. Check-in on Untappd

The first beer from our newest brewing team member, Stacy. Featuring Galaxy and Mosaic hops.

Born in a heat wave this fruit forward, dry-hopped Belgian pale ale features Summit and Kohatu hops.

Hazy IPA fermented with Cara Cara Orange and dry-hopped with Mandarina Bavaria, Pacifica, and Summit hops to amp up the citrus.

Sun Patch is an American wheat ale fermented with blackberries and Meyer lemons.

This juicy pale ale will showcase the fresh tropical fruit character of New Zealand’s Kahatu hops.

Saison fermented with Lithuanian farmhouse yeast.

Single hopped with Azacca for big notes of mango citrus and tropical fruit.

Hazy IPA featuring Citra, Simcoe, and Amarillo.

A dark Dunkelweizen brewed with chocolate malt, cocoa nibs, lactose, and hazelnut. Fermented with a German Hefeweizen yeast strain to add banana esters to the aroma and flavor.

Single hop and single malt double IPA with loads of Simcoe.

Juicy hazy featuring Citra, Huell Melon, and Falconers Flight hops.

Our latest 100% Brettanomyces (wild yeast) fermented beer is a Belgian Pale breweed with Bravo and Tettnanger then dry hopped with Idaho 7 and Mandarina Bavaria hops.

Italian style pilsner: It’s all about balance. A combination of new world (Mandarina Bavaria, Huell Melon) and old world (Tettnang, Willamette) hops along with German malts. Crisp and refreshing!

Hazy pale ale brewed with the Nordic yeast strain, Kveiking. This yeast gives off an insane amount of tropical fruit flavors. Featuring Citra, Bravo, Pacifica, and Meridian hops for even more fruity notes.

Comforting chocolate raspberry milk stout. Blended with a whiskey barrel-aged porter. It will make you say, “Good Riddance” to anything, except another sip! Check-in on Untappd

Also available in 4-packs to go!

It’s all about soft balance with “crispy boy”. A combination of new world (Mandarina Bavaria, Huell Melon) and old world (Tettnang, Willamette) hops along with German malts.

An amped-up version of F-Bomb with a bigger ABV, more hops in the kettle, and double the dry hop.

American IPA brewed with fresh Strata hops from Goschie Farms in Silverton. Double dry hopped with Citra and Idaho 7.

Traditional Cream Ale with some crystal malts and hopped with Centennial.

For our 800th batch in Lake Oswego we brewed an IPA and fermented it with 8 cases of fresh honeydew melon and dry hopped with Huell Melon.

Another release from our series of 100% brett fermented beers. This giant backs up the Amarillo, Mandarina Bavaria, and Mosaic dry hop with very fruity brett goodness.

Traditional Gose fermented with strawberry and rhubarb.

From the great minds at Stickmen Brewing Company and West Coast Grocery Company comes Chilly Bin – a hazy IPA hopped with Moutere, Cashmere, and Bravo hops.

Fermented with the Weihenstephan Weizen yeast strain to provide a balance of clove and banana aroma and flavor – has a hint of bubblegum and a slightly tart finish.

Hazy IPA brewed and dry hopped with orange and fruit forward Bravo, Pacifica and Mandarina Bavaria

Oatmeal Pale Ale brewed with Bravo and Meridian hops and fermented with blueberry.

Hazy pale ale brewed and dry hopped with loads of Amarillo and Mosaic hops.

Juicy IPA fermented with pineapple, brewed and dry hopped with Idaho 7, Mosaic, and Meridian.

Double IPA brewed and dry hopped with loads of Mosaic and Simcoe.

Farmhouse ale brewed with meridian and Pacifica hops, fermented with a kveik yeast strain, and dry hopped with butterfly blossoms.

Hazy IPA brewed and dry hopped with El Dorado, Idaho Gem, and Summer.

Creamy milk stout brewed with chocolate and peppermint.

Hazy IPA brewed with fruity Bravo and Citra hops.

Get your holiday cookie fix with this 100% brettanomyces fermented dark winter seasonal that we blended with warm spices and some select beers from our barrel program. Check-in on Untappd

Imperial porter brewed with toasted coconut and chocolate. Check-in on Untappd

Also available in 4-packs to go!

IPA brewed with fresh pumpkin that was roasted in our wood-fired oven in Tualatin, hopped with Centennial, Cascade, and Chinook, and lightly spiced.

Hazy & juicy pale ale brewed and double dry hopped with Cascade and Ella hops. White grapefruit , spice, tropical fruit.

On Deck A tribute beer to our good friends at Vanguard Brewing Brewed with coriander and orange peel and dry hopped with Magnum and Vanguard hops.

Brewed with hibiscus flowers and fermented with blue plum, this fruit forward beer was then aged for 4 months in an Aria gin barrel with elderflowers.

This is a funked up version of our F-Bomb recipe with a bit less bitterness and ripe banana and bubblegum esters from the Belgian yeast. Don’t fear the funk!

A Belgian Blond co-fermented with Pinot Gris juice from Oregon’s Lady Hill Winery and then aged in freshly emptied Lady Hill barrels. Pours honey gold with initial hint of oak giving way to aromas honeysuckle and lemon and flavors of green apple, lime and spice.

A kettle soured Berliner Weiss style beer brewed with debittered black malt and fermented with Oregon blackberry.

The second in a series of 100% brettanomyces fermented beers. This grisette was fermented in barrels with blueberry. Dry and fruity brett character with light blueberry.

This NW Red beautifully balances four different malts with four fruit and citrus forward hops for a harmonious drinking experience. Brewed with fresh Strata hops from Goschie farms and dry hopped with Amarillo, Citra, Pacifica, and Simcoe hops.

Pilsner malt, fresh Hallertauer hops from Goschie farms, and Oregon wild blackberry honey combine to create this fresh hop version of our most popular beer. Smooth and drinkable!

Rosé style ale brewed with hibiscus and fermented with tart cherry, red raspberry, and strawberry. Floral, fruity, and pink.

A house made hard seltzer with natural papaya and lime flavoring. Only 100 cal/12oz

A Norwegian style farmhouse beer fermented with a blend of Kveik yeast strains from Imperial Yeast. Fruity and balanced.

This is a big juicy IPA loaded with succulent new world hop character from Meridian, El Dorado, and Rakau used late in the boil and in dry hopping. Get it while it’s ripe!

Named after the solitary palm tree in front of the brewpub – as our 1st lager this dortmunder export style beer stands alone as well. It is full of flavor and has a modern twist with crystal finishing hops.

This ISA was brewed with Centennial hops that were harvested at Crosby Hop Farm in Woodburn on the morning of the brew day. A low alcohol hop bomb with big spicy floral aroma and a lingering bitterness.

A juicy and easy to drink hazy IPA finished with El Dorado, Bravo and Citra hops.

Lemon Squeezy Hazy IPA has a clean body to bring out these refreshing hops. Sorachi Ace, Amarillo, and Meridian make for a big lemon and citrus forward hazy IPA.

A sessionable summer blond for beating the heat.

This years Cheers To Belgian Beers entry is a classically styled Belgian style Tripel with a modern twist from the Sorachi Ace and Citra hops.

Crisp and clean straight up Kölsch style ale finished with Tettnang hops.

Kettle soured and fermented with prickly pear. Moderately tart with aromas of pear, berries, and melon.

Special small batch release for Mountain Wave search & Rescue event! Made with peanut, hazelnut, chocolate, and coffee.

This punchy sour captures the aroma and flavor of jackfruit with notes of apple, melon, pineapple and banana.

Citrusy and bright double IPA. Dry hopped with Centennial and Cascade for bold aromatics and flavor.

We added 168 pounds of blackberry puree from Oregon Fruit Products to our base saison recipe to make this ode to a long summer. Finishes dry with just a little Belgian spice.

We took some of our Buona Mattina Coffee Porter and aged it in a freshly emptied bourbon whisky barrel from Bull Run Dis-tilling. Coffee, caramel, vanilla, spice, and honey. Who doesn’t like coffee and booze – certainly not Italian postmen!

Brewed in October 2016 and aged in souring barrels for over two years. This Flanders is a moderately sour red ale with complex acidity and a smooth caramel malt backbone. Strong aromas and flavors of prune, cherry, and raisin add slight sweet and tartness followed by a dry, wine-like finish.

We cleaned out our hop fridge (22 hop varieties from our home brewing days) and made this tasty IPA with lots of piney hop character.

A classically dry and crisp Saison brewed with hibiscus and Bravo hops.

Our Simcoe, Mosaic, Amarillo, and Citra triple IPA hazed up with wheat and oats.

Fresh Centennials from the first morning of harvest at Crosby Hop Farm anchor the profile of this hazy IPA. Dry hopped with more Centennial and Bravo hops for some added fruitiness.

Rustic Pilsner brewed and dry hopped with Cascade, Citra, and Rakau hops.

This traditional Gose recipe was brewed with Jacobson sea salt and coriander and fermented with 168 pounds of Guava. Tart and refreshing!

A delicious saison that is complimented well with grapefruit peel. This saison gives off aromas of citrus fruit, bubblegum, and spice and has sweet and tart flavors from the grapefruit.

Grapefruit saison conditioned for 10 months in a gin barrel with elderflower and brettanomyces. Floral and crisp funkiness.

Get ready to pucker up! This big red has quite the lactic punch balanced by malt sweetness and fruit character.

To celebrate two years of brewing we made an Old Ale with molasses and roasted malts. It was then blended with a Brown Ale that was barrel soured with a mixed culture and aged on raisins. Aroma and flavor is chocolate and raspberry fruitiness with subtle sour notes.

This Gose was brewed in the traditional way using lactobacillus for souring and coriander for aroma and flavor. It was salted using Oregon sea salt from Jacobsen Salt Company. Lemony with a big orange blossom aroma and a smooth finish.

This traditional Gose recipe was brewed with Jacobson sea salt and corriander and fermented with 126 pounds of gooseberry. Tart and refreshing!

Classic Irish stout with notes of coffee, roast, and chocolate is here to help us get through the gray days ahead.

This Imperial Porter was barrel-aged and soured in former whisky barrels for 17 months. Notes of whisky, oak, and chocolate are balanced by a firm acidity for a rollercoaster of a flavor experience.

Fermented with the Weihenstephan Weizen yeast strain to provide a balance of clove and banana aroma and flavor – has a hint of bubblegum and a slightly tart finish.

Brewed in October of 2015 and partially aged in a whisky barrel for 11 months this viscous stout brings chocolate, tobacco, whisky, oak, molasses, and licorice to your senses. Slightly sweet up front and then quickly dries out with the array of flavors and a balancing bite of bitterness at the finish.

Solid bitterness is tempered by the citrus and tropical fruit notes from the Galaxy hops. A nice sessionable pale.

Our Bee’s Knees aged with Brett and Lacto.

This red used only fresh Amarillo hops from Crosby Hop Farm in Woodburn. Has an aggressive spicy, flowery, and tropical profile with a dry finish.

The base for some of our barrel aged beers. Big and smooth with notes of chocolate, dark fruit, and a roasty finish.

We amped up the fruit hop aroma in this hazy with loads of El Dorado, Hull Melon, and Rakau late in the boil and in the dry hop. The nose knows!

Ale brewed with orange peel, Amarillo & Mandarina Bavaria hops, and orange blossom honey. Bright, floral, and citrusy.

Classic ESB – much drier at the finish and very crisp. Not much bready flavor at all.

A smooth light lager brewed with with continental makes balanced by tettnang hops.

This is the pineapple wheat aged with toasted coconut. Tastes like a beach vacation!

A special version of our hazy IPA recipe double dry-hopped with El Dorado and Rakau and fermented with Imperial’s Organic A38 Juice yeast which makes for an incredibly fruity and juicy beer.

The Does A Body Good milk stout aged with cocoa nibs for an even bigger chocolate punch!

Classic aromas of orange and coriander let you know this is a Witbier. The Wit yeast provides a nice dry tartness.

Relatively dry for the style with bold notes of dark chocolate and light roastiness.

A nice simple wheat beer with a secondary fermentation on 168 pounds of Oregon Dark Cherries. Finishes dry with a hint of tartness.

Chocolate Cherry Imperial Porter

This slightly sour double packs a big juicy citrus punch with grapefruit peel bitterness and orange aromatics. Used hops fresh from harvest from Crosby Hop Farm in Woodburn.

The forecast is calling for 100% chance of wet Strata accumulation. This All-Strata double dry hopped Hazy DIPA has a sticky deluge of hop flavor and aroma with notes of tropical fruit, grapefruit, and cannabis.

Another installment in our cloudy double IPA series – this time featuring Rakau hops. Fruity and tropical notes of passionfruit, mango, and citrus.

The forecast is showing a 100% chance of Mosaic storms. This All-Mosaic Hazy DIPA has a torrent of hop flavor with notes of berries, tropical fruit, and pine. Estimated accumulation: Between 4-5lbs/bbl

The forecast is showing a 100% chance of El Dorado squalls. This All-El Dorado Hazy DIPa has a whirlwind of hop flavor with notes of watermelon, stone fruit and pear. Estimated accumulation: Between 4-5lbs/bbl

A light blonde ale with a touch of malt sweetness finished with whirlpool additions of Citra and Mosaic hops.

Our Brewery Manager is a transplant from North Carolina and this is the first beer he has built here at Stickmen. A light bodied session pale with a spicy punch from Chinook and Centennial hops.

Intense grapefruit and fresh citrus pop from this IPA hopped with fresh Centrennials from Goschie Farms in Silverton. Other hops include Sorachi Ace and Meridian for addition lemony citrus and floral flavors.

Fresh (wet) hops. All Cascade hops and Maris Otter malt.

Loaded with late addition fresh Cascade hops from Crosby Hop Farm. Orange blossom aroma and clean, crisp, balanced flavor.

A simple pale ale using Columbus, Willamette and Glacier hops.

This new triple IPA recipe aims to be fruit forward with a heavy dose of tropical domestic and southern hemisphere hops. Dry with a resinous sweetness from the massive dry-hopping.

Our interpretation of a hoppy brown ale using Southern Hemisphere hops. A generous dose of Carabrown malt provides the special color and flavor profile. Summit, Pacifica and Pacific Gem hops provide the great aroma and bitterness.

A classic saison malt bill with a summery spin. Dried elderflowers, agave, and late hopping with Amarillo and Bravo combine for a delicate fruity/floral nose and a bone dry finish.

A classically styled Belgian Wit with 168 pounds of blueberry added during fermentation. Lightly hopped with Mandarina Bavaria and Meridian hops.

A kettle soured ale brewed with lactose and fermented with 168 pounds of Oregon blueberries. Tart with a hint of sweet.

We took a blueberry Witbier and aged it in a freshly emptied Aria gin barrel for two months. Beautiful floral and spice aroma from the gin.

This specially selected blend combines a whisky barrel aged imperial porter, a Pinot Noir barrel aged Belgian dark strong, and an Akvavit barrel aged black rye saison. The result is a cohesive coffee-colored ale with aromas of dark fruit, cocoa, and black licorice and flavors of boozy prunes, blackberry, and star anise.

We aged The Bee’s Knees in an Aria gin barrel for 10 months with dried elderflower and blended it with an elderflower saison. Herbal, gently sweet, slightly tart, and clean overall

Aged imperial porter in whiskey barrels for 9 months. Blend with a sour raspberry wheat ale. Aroma and flavor is chocolate and raspberry fruitiness.

This stout has notes of chocolate, coffee, and toasty-roasty bitterness. Creamy sessionable goodness in a glass.

A light, dry, refreshing and flavorful kettle soured wheat beer with lingonberry. No tools required – just open and enjoy!

We took our bananas foster beer (Bananas On Fire!) and dunked it in chocolate for the holidays. The Weihenstephan Weizen yeast provides banana and spice, the caramel comes from a good dose of Crystal 120 and Special B malts, and the chocolate from cocoa nibs and chocolate malt.

Not your typical American IPA. Sweeter with a bigger hop and malt presence. Nice red color and big aroma and flavor from the Citra hops.

Milk porter with hazelnut, coffee, and whiskey flavor to emulate a BFK shot (baileys-frangelico-Kahlua)

Fruity and spicy with notes of bubblegum and a solid citrus and pine finish from the hops.

A kettle soured pale brewed with blackberry and raspberry and dry-hopped with Mosaic and Summit. Beautifully fruity aroma and flavor.

Pumpkin spice IPA hopped with citra, centennial and chinook notes.

This malt forward beer is full of rich toffee, nut, and caramel flavors balanced by floral hops.

For this summer’s patio beer we took some of the sting out of the ever popular Bee’s Knees. This little version is nice and light and perfect for a session on the patio.

A traditional cream ale brewed with Bravo hops and fermented with blood orange puree. Smooth and creamy citrus goodness.

This beer embodies the classic style of Belgian Pale Ales from the city of Antwerp. Continental pilsner and crystal malts and traditional yeast provide relatively subtle Belgian characteristics making this a very sessionable pale.

A classic Düsseldorf style altbier. Crisp and clean mix of noble hops and German malts in a beautiful amber pour. Zum Wohl!

Something for the malt-heads! A complex malty beer with mild Belgian yeast-spice character. A quarter of this batch went into a barrel for aging and… well, stay tuned.

Something for the malt-heads! A complex malty beer with mild Belgian yeast-spice character. Barrel soured with a mixed culture and aged on raisins.

This IPA gets its full flavor from rye malt and very generous hopping. Summit, Centennial, Columbus, and Amarillo hops come together in this spicy rye IPA.

This unique IPA was aged in a freshly emptied Bull Run Aquavit barrel. After aging, we then dry-hopped with Cascade, Amarillo, and Chinook. This IPA has amazing aromas of star anise, caraway, citrus, and flowery herbs.

Belgian IPA is the Hop Fridge beer fermented with a Belgian Abbey yeast strain which gives it more fruity and malty profile

Our 700th batch in Lake Oswego features 7 of our favorite juicy hops. Late and dry hop additions of Amarillo, Bravo, Citra, El Dorado, Mosaic, Rakau, and Simcoe elevate this beer to fruity juicy nirvana.

Batch 600 is this bone-dry Brut IPA exploding with flavors of mixed berry, lemon, and tropical fruit. Crisp and effervescent.

A kettle soured beer brewed with orange peel and meridian hops, fermented with cranberry, and dry hopped with juniper.

Brewed with continental grains and Tettnanger hops, this not -so-pale Belgian Pale Ale really shines from the Ardennes yeast.

For this beer we left wort from a batch of Bee’s Knees out in the brewery overnight to inoculate it with wild yeast. After primary fermentation it was barrel aged for one year in a small neutral barrel. Fruity aromas and a bracing acidity.

Our Fall/Winter twist on this versatile style. Three different types of rye malt give a spicy backbone, a touch of roast, and a little coffee character to this moderately dry and slightly tart Saison. Finished with Pacifica and Willamette hops.

Old ale aged for one year in whisky barrels with peaches. Aromas of whisky, oak and sweet malt. Slightly tart with a dry finish.

Also available in 500mL bottles for $11.99/each!

Pale colored sour with hop driven notes of tropical fruits, orange, lemon, and pineapple. Hops used were Rakau, Galaxy, Mosaic, and El Dorado.

A complex barrel soured beer. Fermented with a combination of yeasts and microbes. Very acidic with lots of brettanomyces character.

We brewed a west coast style IPA using some German specialty malts and finished it with new German aroma hop varieties – Hull Melon and Mandarina Bavaria.

Tutti I Frutti means “all the fruits” in Italian and this one has quite a few. A tart and refreshing fruit bomb!

Created for the Holiday Ale Fest. A blend of three beers; a barrel soured dark beer, a whisky barrel-aged imperial porter, and a stout brewed with smoked turkey legs in the kettle and fermented with cranberries. Tart, chocolaty, and lightly smokey.

This blonde ale greets you with aromas of pear, orange and light spice. A sip reveals a bit of malt sweetness and fruit followed by a peppery bite and lingering alcohol warmth.

Milk chocolate cherry porter.

Kettle sour fermented with fresh pressed apple juice from Hood River Juice Company. Very tart with a cider-like crispness.

The simple malt bill of this crisp and dry IPA allows the orange and tropical fruit aromas of the Idaho 7 hops to shine.

We tucked away our signature Big Honey ale in a whisky barrel for 12 months with great results. Whisky, vanilla, caramel, oak and a hint of tartness.

Kettle soured and fermented with apricot and almond. Firmly tart with aromas of apricot, almond, and cherry.

A slightly tart IPA fermented with peaches and dry-hopped with Citra and Bravo.

Subtle roasty/caramel notes end with a nice fruitiness. Malt and a slight sweetness is balanced with hop bitterness. This lower alcoholic beer is perfectly suited for drinking during springtime activities.

An Oude Bruin grain bill that was kettle soured, fermented with Italian Plum and Dark Cherry, and aged for a few months in keg. Tart with dark fruit , cherry, and orange flavors.

A spicy IPA brewed with spruce tips, Centennial, and Simcoe hops then dry hopped with Citra and more spruce tips for extra tingle!

A big dark porter aged for just a couple of months in rye whisky barrels from Stein Distilling. A hint of tartness brings out well integrated notes of chocolate, dark fruits, and a gentle roast character.

A black box collaboration between our three brewers resulted in a grain bill of Vienna, Munich, and Rye; hopping and dry hopped with Citra and Pacific Gem; and fermented with Flagship yeast from Imperial Yeast.

A complex barrel soured wheat beer aged on cherries. Moderate acidity with a nutty cherry character.

A punchy kettle soured wheat beer brewed with tangerine peel and finished with Pacifica and Mandarina Bavaria hops.

We took a classic saison malt bill and put a summery spin on it with dried elderflowers, agave, and late hopping with Citra, Amarillo and Bravo. Delicate fruity/floral nose and a bone dry finish.

This bone-dry Brut IPA is dry hopped with loads of floral/citrus Amarillo and fruity Bravo hops for an effervescent explosion of flavor and aroma.

This double has fruity and sweet notes of stone fruit, apricot and peach leading to some alcohol warmth. The stone fruit accents linger as you get ready for another sip.

Our 9th different IPA is a juicy grapefruit bomb with Centennial, Rakau, Glacier late and dry hop.

A light fruity saison with orange and citrus aroma, low spiciness, and a tart dry finish. Late addition of Pacifia hops for a unique twist.

This is a collaboration with the soon to open Vanguard Brewing in Wilsonville. A full bodied hoppy red with a touch of malt sweetness balanced with aggressive late hopping from Cascade and Mosaic.

Belgian quad aged in oak barrel for 17 months. A touch of dark sweetness and malt orange, dried fruit, and spice notes.

We took our hazy IPA grain bill and brewed it as a kettle soured pale ale hopped and dry-hopped with Huell Melon, Citra, and El Dorado.

Our Mornin’ Sunshine with a hearty dose of maple for the full breakfast experience.

A back to basics pale ale with a pale malt only grain bill to showcase the wonderful aroma and flavor of Simcoe hops. Citrus and pine for days.

Schönheit means “beauty” in German and this beer is one. A German Hefe as crystal clear as we could make it without filtration. Aromas of banana and clove with a malt sweetness balanced by fresh Willamette hops from Groschie Farms.

The first recipe from one of our assistant brewers, this wheat pale features Motueka and Kohatu hops for a gentle pineapple tropical hop character.

Golden color with a light white head and some haze from the huge hop additions. Citrus, pine, and tropical fruit aroma and flavor. Hops (S.imcoe, M.osaic, A.marillo, C.itra) explode from the glass!

Piña Colada Sour. A kettle soured ale fermented with pineapple and coconut. The perfect beer for a summer escape.

The first of a series, this bright and crisp golden lager has a great balance between bready malt character and a touch of smooth hop bite.

This traditional Gose recipe was brewed with Jacobson sea salt, coriander, and rhubarb. Finished with a touch of El Dorado and Meridian hops. Slightly tart and very refreshing!

This sour red has a complex malt nose and moderate pucker factor on the tongue. Kettle soured with Lactobacillius and lightly hopped.

This Belgian Dark Strong was fermented with the Imperial Yeast Precious strain in primary and was then aged for almost three months in Rex Hill pinot noir barrels with the Suburban Brett strain. Dark fruits, tart cherry, and mild earthiness.

This counter-trend Double IPA emphasizes spicy, earthy, and floral hop characteristics. The malt bill has 17% rye malt for a little extra spiciness. Generously hopped with 4 pounds of late and dry hops per barrel.

A clean, German style doppelbock with layers of malt complexity balanced by Tettnang hops. Notes of toffee, caramel, and a rich roasted malt flavor.

A nice session pale ale with oats, wheat and Willamette Valley Meridian hops.

We are playing around with pale ale recipes and this one is classic Northwest. Simple grain bill and Magnum, Chinook, Cascade, & Centennial hops.

We barrel soured a Saison with Pomegranate juice. Moderate acidity with a nutty cherry character.

Brewed with hibiscus flowers and fermented with blue plum, this fruit forward beer has lovely floral aromatics and restrained tartness.

A Saison fermented with Pinot Noir juice from Rex Hill Winery and then aged in freshly emptied Rex Hill barrels. Pours a brilliant ruby red with initial yeast derived esters giving way to aromas of raspberry and flavors of red currant and mixed fruit.

This unfiltered American wheat beer was brewed with Rakau and Sorachi Ace hops for a fruit forward tart profile that compliments the pineapple.

It’s a fight, but with pillows – it’s an IPA, but super sessionalble. Get your session going with this easy drinking hop forward ISA jam packed with Citra, El Dorado, and Summit hops.

A beautiful pink saison with cranberry tartness and a dry finish. To support Breast Cancer Awareness month Stickmen will be donating a portion of the proceeds of the sales of this beer to Breast Friends.

Kettle soured and brewed with jasmine and pear. Finished with Amarillo and El Dorado hops for added floral and fruit notes.

A super simple, low gravity Belgian session beer traditionally brewed for the monks to drink. This version has a clean pils maltiness and a subtle fruitiness. This beer has a definite lager-like quality.

A refreshing wheat beer with a touch of acidulated malt and passion fruit finished with Rakau hops.

Milk stout brewed with oats and rice and spiked with cinnamon, almond, and vanilla for a horchata experience.

We brewed this beer with a big dose of dried orange peel for big flavor and aroma. Honey was added during fermentation for a touch of sweetness that is balanced by a late addition of Amarillo hops.

We oranged up our Bee’s knees beer with orange peel, Amarillo & Mandarina hops, and orange blossom honey from Glory Bee. Supporting the Save The Bee program, 20% of the proceeds from this special batch will go to OSU Honey Bee Labs to conduct critical honey bee health research .

4 different types of rye malt come together with Simcoe hops and over 3 months of barrel-ageing in 5-year Stein Rye Whisky barrels to create this American Barleywine. A good mix of hop bitterness, residual sweetness as and oak make this balanced and approachable.

4 different types of rye malt come together with Simcoe hops and over 3 months of barrel-ageing to create this American Barleywine. A good mix of hop bitterness, residual sweetness and oak make this a balanced and approachable example of the style.

A craft version of the classic, heavy on adjuncts and finished with Bravo hops.

This Old Ale was made with continental malts, molasses, and Magnum hops for bittering. We aged it in a wet Old Weller whisky barrel for almost 9 months. Warming, malty, and smooth.

Collaboration with Old Chicago Clackamas. A classic C hop IPA with a firm malt presence to balance the hops.

This traditional Oktoberfest beer is smooth and clean and strikes a nice balance between malt and hops.

This stout has notes of chocolate, coffee, and toasty-roasty bitterness. Creamy sessionable goodness in a glass.

Our 2017 Cheers To Belgian Beers entry. A big dark robust stout fermented with blackberries. Subdued Belgian character and a fruity finish.

A smooth, full bodied hazy pale with orange rind citrus and pineapple backed up by the classic northwest pine and resin flavors.

This light and crisp sessionable pale will help to beat the heat.

This German black lager is full of bittersweet chocolate aroma and flavor backed up with a touch of roast. Smooth and delicious!

This refreshing blonde ale with light malt sweetness is balanced by a late addition of Mosaic hops for a little tropical, citrus, and pine goodness.

A full bodied beer to get your day started. Oats, cocoa nibs, vanilla, and coffee make it a delicious breakfast while the golden color provides some nice morning sunshine.

This Belgian quad was aged in a freshly emptied Buffalo Trace bourbon barrel for 6 months. A touch dark sweetness and malt with orange, dried fruit, and spice notes.

Traditional Nut Brown Ale grain bill fermented with Belgian and French Saison yeast. Not as dry as a typical Saison but has the slight tartness and spicy character that is typical of the style.

A big smooth dark beer aged for over six months in Temperance Trader whisky barrels from Bull Run Distilling Company in Portland. Well integrated notes of chocolate, dark fruits, vanilla, oak, and a gentle roast character.

Aged for over nine months in Temperance Trader whisky barrels from Bull Run Distilling Company in Portland. Well integrated notes of coconut, chocolate, dark fruits, vanilla, oak, and a gentle roast character.

An experiment that went well! This IPA is a “little tart” with a head full of fruit – dry hopped with an array of tropical, fruity and citrusy hops.

Our base recipe “dry-hopped” with Meyer lemon peel and bay leaves.

A refreshing wheat beer with mango puree added during fermentation. Finished with Meridian and Rakau hops.

Named after the ghost that, stories say, inhabits our Lake Oswego building. She has been quiet since we have taken over and we can only assume she has finally been put to rest by our efforts. A clean ale that nicely balances the malt and hops to deliver a traditional Irish style red. This one is dead on…

Check-in on Untappd

Also available in 4-packs to go!

A Citra version of our bone-dry Brut IPA exploding with flavors of stone and tropical fruits. Crisp and effervescent.

This unfiltered golden sour underwent a secondary fermentation with peach and apricot then finished with Citra, El Dorado and Rakau hops to reinforce the stone fruit character. Very bright acidity and big fruity aroma.

Classic Witbier brewed with coriander and orange peel.

After a brief kettle sour, this refreshing and fruity Gose was brewed with Jacobsen Sea Salt, fermented with mango, and dry hopped with Mosaic. It’s mildly tart, tropical, fruity, and crisp.

This double dry-hopped wheat beer with Citra and Mosaic is a fruity patio crusher that doesn’t need a citrus slice. Low on alcohol, huge on flavor!

The forecast is showing a 100% chance of Citra showers. This All-Citra DDH Hazy DIPA will have a flurry of hop flavor with notes of Grapefruit, Melon, and tropical fruits. Estimated accumulation: Between 4-5lbs/bbl

Kettle sour with a touch of lavender in the boil and fermented with Oregon strawberry. Firmly tart with light aroma of strawberry.

This kettle soured pale is brewed with cantaloupe and finished with Huell Melon hops for a kiss of melon in every sip.

Double dry hopped pale ale fermented with A38 and brewed with Ella and Summer hops from Australia.

An American wheat beer with white peach and tangelo.

A classic American wheat beer brewed with Cascade, Centennial, and Citra hops.

This creamy stout has notes of chocolate, coffee, and toasty-roasty bitterness. Creamy sessionable goodness in a glass.

Our golden stout recipe brewed with 20 pounds of rich dark cocoa. Big chocolate aroma and flavor.

Our flagship hazy IPA fermented with pink guava and double dry-hopped with Bravo and Rakau.

Also available in 4-packs to go!

Pale straw in color with a slight hue from the pomegranate fruit. Aromas of sweet fruit and lemon grass followed with a fruity, lightly bitter finish.

The first in a series of 100% brettanomyces fermented beers. This Brut IPA was finished with Mosaic and Meridian hops. Fruity brett character with sweet lemon, berries, and tropical fruit.

An American wheat beer fermented with blackberry puree.

Zlatý Mok means “Golden Beverage” – a perfect name for this easy to drink well balanced pilsner. Na zdraví!

For those wanting an IPA with a bit more punch – we put this beer together using some of our favorite hops. Simcoe, Columbus, Amarillo, Cascade, and Centennial will give you a satisfying smack. Now, qüichrbichñ and drink up! Check-in on Untappd

Brewed in the style of a Mexican amber lager. Great clean malt profile with a touch of bitterness from Tettnang hops to balance. Check-in on Untappd

Bandwagon seltzer is made using select ingredients including water and natural fruit flavors to create a 5% alcohol, clean, crisp, and refreshing beverage with no barley or wheat.

A Jamaican inspired kettle sour brewed with mango, guanabana, and allspice. Very tart with a cider-like crispness.

This hazy IPA has huge peach and tropical fruit hop flavor and aroma. Double dry-hopped with Citra, Summit, Mosiac, and Rakau and fermented with Imperial’s Organic A38 Juice yeast which makes for an incredibly fruity and juicy beer.

Also available in 4-packs to go!

This Cascadian Dark Ale has four kinds of rye malt balanced by Summit, Centennial, Chinook and a load of late addition Simcoe hops. Dry hopped three times for a powerful aroma. Viscous with plenty of spice and pine – you’ll see things.

Winter Hop Advisory! Sub-zero temps of Cryo Citra and Mosaic hops create widespread bolts of striking hop flavor and aroma. Citizens are advised to wait this storm out, so grab a pint and enjoy!