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 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 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

Same process as above but throw in some amazing Northwest Raspberries. Pairs well with goat cheese and a summer breeze.

One of the beer world’s happy little accidents. This sour gem is chock full of stone fruit, citrus and oak goodness. Dry hopped and aged on Peach Blossoms. The bright acidity and complexity will keep you on your toes and comin’ back for more!

“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 before throwing in some PNW Nectarines!

Our version of a strong ale brewed with local pale +specialty malt, aged in fresh pinot noir barrels before heading to hang out in some cozy Brandy barrels. Perfect for sipping by the bonfire on a summer night.

Named in honor of Paul’s father Ralph “Buzz” Arney, this brew utilizes malt from Mecca Grade Estate in Madras Oregon and Cascade hops from Goschie farms in Silverton Oregon. White fir needles are used in the mash, boil kettle then finished on fresh fir tips for one month after a year of aging in fresh pinot noir barrels. Tree beer at its finest!

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!

Wild ale brewed on the Oregon coast! Spontaneously fermented in the forest, aged in oak on Apricots. Complex, farmhousy fun.