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 fermented and finished on raspberries for a low alcohol bubbly wine enjoyed by farmhands and vineyard workers.

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!

A blend of clean fermented saison, blended with aged spontaneous ale, re-fermented on Vignoles grapes grown in Central Oregon by our friends at Crooked Wine Company and then bottle conditioned with Oregon wildflower honey.

In collaboration with Australian brewery Wildflower. Starting with a Spontaneously fermented ale by The Ale Apothecary then blended with Wildflower Brewing's house culture combining the two regions native yeasts.

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.

American wild ale aged in pinot noir and brandy barrels.

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.

Malt driven ale with Spruce Tips (foraged from our ranch in Seal Rock, OR) in lieu of hops then barrel aged in Pinot Noir barrels.

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

Mellow malts shine in this smooth dark ale.