It all started with an epic video game marathon back in 2004. Rocking blaze-orange homebrew, we saw the foam rings down the glass like tiger stripes. Thousands of batches and tweaks later, the BENGALI still slashes. Tip it back and let gravity do the work. Game on! We often call BENGALI ?the modern interpretation of the original homebrew draft.? But what does that mean? That first homebrew was in 2004. Two of the hop strains in the latest iteration of BENGALI didn?t even exist then! It goes even further than that, though. That original brew was qualitatively dry: meaning that even though there was plenty of sweetness to the beer, the stern bitterness kept the balance right. But IPAs have evolved and so have our palates? and this new Bengali actually doesn?t have much of either. It?s super dry ? low residual sweetness ? and the hop schedule, combined with these new ingredients, gets us all that satisfying hop aroma, without the sticky bitterness. The BENGALI still slashes, but by the end of the sip, you don?t feel a thing.
We were sixty feet underground when the beer came calling. While sinking tankards in ancient beer caves near the foot of the Alps, inspiration struck ? and at that exact moment, THE CRISP was born. The can in your hand turns obsession to reality. Now that?s Crisp. We went to Germany for this one. (Well went back really: we first devised this beer while counting yeast cells in a German lab, and sinking liters in underground caves.) Anyway, when it comes to German hops, American breweries get the leftovers? the less desirable plots, amalgamated into a ?hop sausage.? Instead, at Sixpoint we go straight to the source for the prime cuts ? the Tettnanger and Hallertau hops in THE CRISP are sourced 100% directly from farmers in Tettnang, Germany. This way we personally select what goes into our beers. Look, legit pilz should have an aroma that leaps from the glass, and the bright, floral aroma of THE CRISP absolutely blasts your nostrils. Follow that up with a crisp, clean finish, and you?ll be sinking this thing by the liter.
Sixpoint?s seasonal variety pack includes: Jammer, a tangy session beer; Citrus Jammer, the tangy waves of Jammer with just the right amount of lemon and lime juice; Tropical Jammer, a lush, tart brew with supremely refreshing tropical fruit; Ruby Jammer, an authentic gose blended with real grapefruit & tangerine juice and Berry Jammer, made with a blend of berries, it tastes like a Jammer punch.
The schweat, the rhythmic rocking, and that aroma. We?re talking about the ebb and flow of tides here? ahhh, that glorious brine! Gnarly waves, shooting off mist, just tangy enough to tingle the tastebuds. JAMMER! Let ?er rip. It starts in the backseat of a stifling cab in 2011. We?d just picked up our German Brewmaster from the airport, and it was a hot, schwetty crawl back to the brewery. There?s only one type of formulation for this kind of thirst. Refreshing, spritzy, tangy waves of JAMMER. Back then we did a series called The Mad Scientists? Series, where we?d use some far out ingredient or dig up some ridiculous recipe. These days you see goses everywhere ? in 2011 they were an oddity, and only really old school craft heads even knew what we were talking about. The original was a draft-only brew that barely made it out of NYC? tasty but needed to be dialed in. We?ve been tweakin? that jammer every since, getting the pH level, the salinity, and that coriander aroma just right. We want it tart enough to tingle the tastebuds, but not so sour that you can?t throw back a few. It?s the rooftop jammer you can slam all summer.
We remember our first sip of hoppy beer, do you? Nearly spit that $#!^ out. Now we fantasize about this stuff. Thinking about those hop cones? bursting with juice? ripe as all hell? makes you look forward to that first RESIN all day long. Can?t wait. We?re talking about something called the lupulin shift. Ever heard of it? In nature, bitterness indicates poison. So that first sip of bitter beer doesn?t just offend the palate, it actually inspires fear. But IPA is the most popular style in all of craft beer. So how does that work? At some point, this distaste/fear flips like a switch. The shift can happen over the course of months or over the course of a sixpack, seriously. Then the fear turns to craving. It?s like how pain and pleasure are so closely related. Don?t fear the mysterious power of the hop cone? embrace it. There are insane heights of flavors to be reached in there. Sure it stings, but it feels so good at the same time. Now that your brain?s been shifted, and the siren song of that hoppy RESIN comes calling? we?re left with one question: Did we bring you over to the dark side, or show you the light?
Pikeland Pils German-style Pilsner 11.0 OG44 IBUs4.9% ABV A northern German-style Pilsner brewed with imported German pils malt and hopped with German and Czech hops. Light in body, light straw in color and dry. AWARDS: Gold Medal GABF 2007, Bronze Medal GABF 2003
Royal Weisse Bavarian-style Wheat Beer 13.5 OG11 IBUs5.6% ABV An unforgettable Bavarian-style wheat beer brewed with German pils and wheat malts and hopped with German Northern Brewer hops. This beer is unfiltered and served in a traditional wheat beer glass at our pubs. Medium bodied, honey in color, fruity.
Supply this bottled water in lobbies, waiting rooms, and break rooms as an alternative to sugary sodas and juices. Each of these 20-ounce bottles of vapor-distilled premium water contains added electrolytes and antioxidants to create an exceptionally refreshing beverage.
Supply this bottled water in lobbies, waiting rooms, and break rooms as an alternative to sugary sodas and juices. Each of these 20-ounce bottles of vapor-distilled premium water contains added electrolytes and antioxidants to create an exceptionally refreshing beverage.
an India Pale Ale kicked up a notch to form a true Double IPA: feverishly hoppy with a malty backbone and higher-than-standard alcohol content. Citrusy hops tease the senses with aromatics and lingering bitterness, while just the right balance of malts disguises 2XIPA?s extra gravity. We?ve been brewing 2XIPA since 2010, but it was in 2016 when we made this world-class double IPA perfect by increasing its Simcoe dry hop by 150%. This is an ale that doubles your expectations!
