Barrel aged peach sour

Dry hopped farmhouse saison

BA neighbourly sour re_fermented on crabapples and mulberry.

BA Nectarine Golden Sour

6.2% BA Amber Ale - collab with Bill at Kickoff. Aged in neutral barrels and refermented on cherries and cocoa nibs. Soft cherry sour notes with hints of chocolate chip cookies.

India Session Ale

APA dry hopped with Citra - Simcoe

Nano IPA - dry hopped with Sabro and Mosaic

Barrel-aged Raspberry Sour

Raspberry sour

SFBC and GLB collaboration. Golden Gin Tang - primary fermented in a gin barrel with the zest and juice of oranges, tangerines, grapefruit, and limes.

The final installment of the collaboration between Rob (SFBC) and Bill (KO). A continuation of Bill’s Cookie Tears. Same barrel aged amber ale but this time aged on Blackberries and coffee from Early Bird Coffee. Brewed with Bill for Bill.

A Collaboration with Escarpment (Will) - American stout with Chinook and Columbus

Collaboration with Indie Ale House Dry-hopped with Mosaic and Zythos

Tart Pale Ale with Citra & Simcoe

Dry Hopped Kveik Sour

Style: Gin Barrel Aged Golden Sour with Lavender

This name was saved for an Eisbock. We’re not ever going to make an Eisbock. Leave the raisins, dates and caramel for the fruitcake. This is a damn bouquet of wildflowers and sunshine. Intended to be drunk during winter in Minnesota.

Sour Saison Young Lando Blend

Rob from Short Finger Brewing Co., along with Bill from Kickoff , brewed a collaboration beer in honour of Kickoff’s 20th Anniversary. Pushing Rob’s envelope, Bill wanted a barrel aged blackberry bock and after many discussions, Bill won out (thanks to Kat). Slightly sour at the start with a light middle funk, this easy amber goes down smooth. Although Bill hates the name Billy, Rob labeled it Billy Bock from day one and it just sort of stuck.

Dry hopped sour using Escarpment lacto 2.0 blend and fermented with Horndival kviek yeast. Dry hopped with New Zealand hop WaiIti and Kohatu. Tastes like tart peach juice, very tropical.

This 6.3% IPA is our celebration of Spring, and the only one of its kind we will make this year. Heavy doses of Simcoe and Chinook make it worthy of its name.