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.
Nothing goes better with beer than food...but we don't make any. But we've teamed with a variety of restaurants in and around Downtown to hook us up. You can text Fiero Pizza and they'll deliver. MacKenzie River Pizza offers a discount on to-go orders with our super secret WoodGrain password. Keep an eye on social media for visits from our friends at Bread and Circus and a variety of food trucks.
As always, feel free to bring your own grub...We've got the beer.
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.
PEANUT BUTTER MILK STOUT 2.0
Experience is the best teacher, and we learned a lot with our first batch. Version 2.0 features a completely different peanut butter addition and 2x as much cocoa. It's as close to a peanut butter cup you can get in a beer.
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.
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.
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.
ENGLISH BARLEY WINE
Version 2.0 seems to be a common theme as we like to learn and iterate some of our beers. This version of the Barley Wine won't be quite as strong, but the English base malts will add some noticeable sweetness and body. Aged for a year in a Woodford Rye barrel, the body and malt will highlight the slight spice of the barrel.
Our now infamous collaboration with Lost Cabin gently resting in a fresh Gin barrel. A Belgian Strong Golden style with Black Hills Spruce Tips and East River honey from Cradle to Grave Farms will enhance the gin and oak character infused from the barrel.
Ever since we made our first batch of Imperial Brown we've wanted to see how it would age in a whiskey barrel. Lucky for us we had an extra Rye barrel to pour 48+ gallons in and let sit for a year. The absence of dark malts and presence of some residual sugars will balance the vanilla and oak character of the barrels.
QUADRUPLE/RYAN'S QUAD 2.0
Big, Belgiany, and complex. We tweaked the grain bill and fermentation schedule just a little to highlight the yeast character and accent the maltiness. Featuring a more prominent raisin and plum character, this winter beer hides is immense alcohol content.