A mild table beer, made with organic malt and hops. Aged in oak barrels, naturally conditioned with Organic Cane sugar. Light and refreshing! A favorite at The Ale Apothecary!

Our Queen of Noise beers were inspired by wine making techniques, rehydrating wine pomace (pressed grapes) with water and then fermenting for a low alcohol bubbly wine enjoyed by farmhands and vineyard workers. For this we took a young farmhouse ale brewed with floor malted barley from admiral maltings in Alameda California, Northwest Stone Fruits and Cascade hops from Goschie farms in Oregon and a clean fermented Saison

Wild ale made with a blend of a table beer and a house ale, both fermented with our house culture infused with manzanita flower and Oregon honey

Same base beer as Queen of Noise with currantts and Rosehips. A blend of our Fierce Turtle, Slayzon and a low ABV Farmhouse aged on second use Marchel Foch, Frontenac Noir, and Leon Millot Grapes for 9 months. Bottle conditioned with freshly pressed Marchel Foch and Frontenac Noir Juice

“The vine” En français. A blend of La Tache and our clean fermented Saison that was aged on 2 varieties of white wine grapes grown in central Oregon from our friends at Crooked wine company (La Crescent and Frontenac Gris). The beer first spent 6 months in barrel before being transferred onto whole de-stemmed grapes for another 6 months in barrels. Then transferred to bottling tanks where Oregon wildflower honey and fresh yeast were added to naturally carbonate in the bottle.

One of our flagships! Made of local barley, malt & wheat. Cascade hops are added to the boil copper for bitterness and in oak barrels for dry hopping. Along with La Tache, Sahalie showcases our house character. This beer won us a gold medal in the Brussels Beer Challenge!

Brewed in a similar fashion and inspired by Belgian lambic, we utilize raw wheat and aged hops in the brew, then leave the wort outside to cool and inoculate with our native wild yeasts. The following day, the wort is transferred to barrels and fermentation begins within 2 weeks and continues for up to 3 years. Aged in oak with PNW Raspberries.

Our Queen of Noise beers were inspired by the wine making techniques, rehydrating wine pomace (pressed grapes) with water and then fermenting for a low alcohol bubbly wine enjoyed by farmhands and vineyard workers. For this version we blended fierce turtle, a clean saison and young farmhouse then transferred onto second use marchel foch and frontenac noir grapes from the 2023 harvest. After a year of aging we moved it one more time onto dried zante currants and rose hips for and additional 6 months before packaging with oregon wildflower honey.

Award-winning farmhouse ale, barrel fermented and aged on apricots for 2 years.

This is a version of our demon king of Friday beers. We took bottles of a big stout that had aged in laphroaig barrels that was a little overwhelming on the smoke character and brewed a young malty beer to blend the bottles into. This was aged in a single puncheon for 15 months before finishing on cascara, the fruit of the coffee bean. The cascara adds a dried fruit and tobacco note to pair with the roasted malt character and smokiness from the portion of the beer that was aged in laphroaig barrels.

Our collaboration with Funky Fauna as described by Owner/Brewer Michael Frith “We sought council with the wizard himself, Connor Currie, and conjured a little Table Saison brewed with 100% Oregon ingredients. No acidity here; we fermented this beer solely with a blend of each our house saccharomyces strains that were isolated from our respective wild mixed-cultures. It’s a beautiful little beer.”

Our take on a traditional Witbier brewed with Indian coriander and bitter orange peel.

Mellow malts shine in this smooth dark ale. Perfect with your Luckey’s burger with caramelized onions!