all Year Beer and food from pappy's
Variety is the spice of life, and at WoodGrain Brewing Co. beer is our spice and you can expect variety. It is too easy to become stagnant in the beers we drink and make, but at WoodGrain, you can expect a rotating selection of several main beer styles on tap.
If you're looking for food, we've got that too Tuesday-Friday. Check out our MENU courtesy of Pappy's and keep an eye out for our rotating schedule of food trucks Friday nights and Saturdays. Got your own food? Bring it in! We welcome food and deliveries from all sorts of Sioux Falls fooderies.
Seasonals and specialties
These aren't your everyday beers. Always looking to push the envelope, the WoodGrain brewers often experiment with the brews looking for new and tasty ways to brew up something unique. These beers are available in limited quantities and will change often.
Another variation on our house wheat beer, this iteration breaks from the mass-produced mold of macrobrewed wheats. The use of New Zealand hops and a unique yeast strain move this wheat from "typical" to "wow." Include a healthy addition of fresh lime zest to highlight the hops, and this beer will tame the hottest spring and summer days.
South Dakota fresh rhubarb meets a light, crisp, and refreshing American Wheat ale. The Rhubarb Wheat has July written all over it. Reminiscent of youth, when Jason carried a bag of sugar in his pocket to dip a tart stalk of fruit in, this beer pairs perfectly with sun, fun, and friends.
4.2% ABV / 19 IBU
BERLINER TROIS (Tarte Trois)
Steve's continued infatuation with everything sour has led to some pretty amazing creations. From the Mosaic Gose to the Blackberry infused version, Steve's kettle souring technique keeps evolving. The next version...a new Berliner. More of a traditional tart, this beer is clean, fizzy, and complex.
WOODGRAIN PALE ALE
Since day one the SMaSH has been WoodGrain's house pale ale. Now it's gonna have some competition. Based more on a traditional pale ale grain bill some "C" hops this beer has a surprise waiting for the adventurous drinker.
One of Jason's favorite summer styles is the light, crisp, and refreshing Kolsch style. Not content to leave a good beer alone, he's added several pounds of fresh lime zest to up the tang and summeryness just in time for the hot weather.
Some of our best beer ideas come from some of the strangest conversations with our customers. The batty idea for this Ginger-Grapefruit Saison came after one of WoodGrain's regulars stopped in on a slow Sunday to talk about a crazy idea.
In The Barrels
The guys at WoodGrain have a thing for barrel aged beers. From big Russian Imperial Stouts to Belgian Quads and Farmhouse Saisons, they love the complexity time in a barrel can add to a beer. Though limited in space, WoodGrain, with some help from some friends, has started to fill a variety of barrels with some tasty treats. But be patient. These rare beers will take time.
While a light Saison makes for a great summer beer, the addition of some specialty grains, has added complexity and body to our version. The 10% Rye Malt for a touch of spiciness has turned this summer favorite turns into the perfect Fall beer. To add that little something special, we took half the batch and poured it into a Hungarian Oak red wine barrel. Give it six months and prepare to enjoy.
WOODGRAIN/ZIPLINE COLLABORATION WHEAT WINE
Made in the same way as a Barley Wine, this Wheat Wine features, well, wheat as the primary fermentable. Big, bold, and complicated, wheat wines are typically smooth drinkers. Add that to several months in a barrel, and this malt-monster might surprise even its brewers.
We took half of the Belgian Dubbel before the cherries and set it aside in a red wine barrel to pull some of the oaky goodness and let the Belgian yeasties do their work.
A rich, robust, 10% Imperial Stout resting gently in a Jim Beam barrel gathering flavor and mellowing.
DOUBLE MILK STOUT (Imperial Stout)
What happens when you take all the goodness of our standard Milk Stout and turn it up to 11? An enormous, rich, creamy, chocolaty treat that after it sits in Woodford barrels for a few months might become one of the most complex beer's we've made.