Current Tap List

october 14, 2026

Hops

DOPO

Modern L IPA 5%

What's a L IPA you ask? We like to call these 5% IPAs we brew LiePAs, cause a 5% IPA is a lie. IPA really needs to be at least 6%. However we brew these LiePAs to drink much bigger than their ABV. Meticulous attention to all aspects of the brewing process and a hop load closer to that of a 7% beer delivers explosive aroma and flavor as well as a bigger mouthfeel than any other 5% IPA you've ever had. A blend of our favorite hops from the Pacific Northwest and Southern Hemisphere brings out modern fruit forward flavors and aromas with a touch of that classic resin. . This beer exemplifies our dedication to hops and pushing the boundaries of what you thought a 5% hoppy beer could smell and taste like

Hops: Riwaka, Mosaic T90, Mosaic Lupocore, Nelson

DIVI

Tropical L IPA 5%

Our GABF Gold Medal winning L IPA, Divi, is back. As with all our beers we’re constantly trying to improve them. Even though this was a gold medal winner in 2024 we felt that it could still use some tweaking to amplify the “Tropical’ character of the beer. Hops change from year to year so the recipe evolves to reflect the ingredients we have on hand. For this batch we used that awesome new yeast from Berkeley Yeast that releases tropical aromas on it’s own.. The two main hops are the same in Krush and Nectaron but we added some Ramosa to the dry hop. We loved the tropical/citrus we got from Ramosa in the single hop Pale so we thought it would go great in Divi. This beer bursts with tropical fruit character that’s incredibly unique. It’s absolutely saturated with hop flavor but at only 5% you can have a couple on a Tuesday and not regret it.

Hops: Krush, Nectaron, Ramosa

OROS

West coast L IPA 5%

Oros is finally back. We last brewed this last August and it won gold at the Great American Beer Fest for session IPA. Of course we don’t call it a session IPA here cause it’s really not but I digress. Oros was our fist attempt at a clear, west coast leaning, L IPA. We use a more traditional American Ale yeast as opposed to our house ale yeast that we use for most hoppy beers. While we love our yeast it’s really hard to make clear hoppy beer with it, especially highly hopped beer. For this batch of Oros we switched the hops up a bit. We weren’t really happy with how the NZ Cascade we had was presently in this beer so we subbed it out for some Superdelic. The rest of the hops remain the same. The Superdelic brings aspects that are actually somewhat similar to Mosaic, most noticeable Berry and tropical fruit. We also turned the bitterness up on this batch so it really does represent more of a West Coast Style IPA.

Hops: Simcoe, Centennial, Superdelic, Mosaic

DAMP 26.02

Fresh Hop XPA 6%

DAMP 26.02 is the first fresh hop beer of the season where we used wet hops on the hotside of the brewing process. We threw 200lbs of Amarillo that was harvested earlier that same day at Gooding Farms in Parma, ID. This was the best Amarillo we’ve ever experienced and the folks at Gooding think it’s the best they’ve grown in over 6 years. We also added some freshly kilned Amarillo into the hopback on the way to the fermenter. After a fermentation with clean American Ale yeast we dry hopped this with some Cryo fresh Mosaic, Simoe T90 from TV hops in Wilder, ID and some Centennial from Gooding Farms. This is the most classic profile of all the fresh hop beers we’ll release this year. Lots of stone fruit, citrus zest, pine and resin. It’s a profile that was really popular 10 years ago and one that’s nice to revist. This XPA is dry, bitter, and has a little more hop intensity than DAMP 26.01

Hops: Wet Amarillo, Freshly Kilned Amarillo, Cryo Fresh Mosaic, Simcoe T90, Centennial T90

DAMP 26.03

Fresh Hop Red IPA 6.5%

DAMP 26.03 is the first Red IPA we’ve ever made and it’s nothing like any Red IPA you’ve ever had. This is a style that was really popular 15-20 years ago that we thought we’d brew with a much more modern take than would be traditional. We added 100lbs of wet Citra from Jackson Hops and 100lbs of wet Centennial from Gooding Farms to our mashtun/hop back and then filled our pressurized hop back with freshkly kilned Gooding Centennial and Jackson Thora. For fermentation We blended some Berkeley Yeast Tropics with an American ale yeast strain to really push some tropical and grapefruit juice character in the beer. After fermentation we dry hopped the hell out of it with some Krush Cryo, Dolcita, and citra. This beer burst with tropical fruit character. Dolcita is incredibly potent and known for having this creamy character to it. We think this pairs really well with the crystal malt flavor of this Red IPA. This might be one of the most interesting beers we’ve ever made and one we’re super excited about.

Hops: Wet Citra, Wet Centennial, Freshly Kilned Thora, Freshly Kilned Centennial, Krush Cryo, Dolcita T90, Citra T90

DAMP 26.04

Fresh Hop Hazy IPA 6.5%

DAMP 26.04 is built around timeless combo of Citra and Mosaic with some new varieties thrown in to really amp up the aromatics. We started with 100lbs of fresh wet Jackson Farms Mosaic and 100 lbs of Fresh Wet TV Hops Citra that we ran through the chopper and threw in the lauter tun / hopback. After an extended soak on the wet hops we ran the wort through some freshly kilned Citra from Gooding Farms on the way to the fermenter. After a fermentation with a blend of two different yeast strains we dry hopped this with Citra T90 from TV Hops, Thora from Jackson, Cryo Fresh Krush, and Mosaic. The aromas from 26.04 explode from the glass with all sorts of Citrus and exotic Tropical notes yet it has that slightly herbaceous underlying note from the all the wet hops we used on the hotside.

Hops: Citra, Mosaic, Cryo Fresh Krush, Thora T90, Citra T90, Mosaic T90

DAMP 26.05

Fresh Hop West Coast Pils 5%

Our only 5% fresh hop beer of the season is here. DAMP 26.05 got a blend of 50lbs of Wet Citra from Gooding Farms and 50lbs of wet Mosaic from Jackson Hop Farms on the hotside. After fermentation with some classic lager yeast we dry hopped it with some Cryo Fresh Krush, Manilita from Freestyle Farms and Simcoe from TV hops. This is the first fresh hop beer we’ve added any NZ hops to and I think we need to do more of it in the future. Dank, herbaceous, with some bright citrus and red berry notes from the Manilita. Drinks like a pilsner but has the aroma and flavor of an IPA.

Hops: Wet Mosaic, Wet Citra, Simcoe T90, Manilita T90

DAMP 26.06

Fresh Hop West Coast IPA 7%

Our last fresh hop beer of the year is here. We were only gonna do 5 but a couple varieties we wanted to use had been pushed back a few days and we had a short window to grab ‘em so we made one last 12 hour round trip. This 7% West Coast IPA features Jackson Hop Farms Idaho7 and Gooding Farms Vera. These two varieties are grown in OR and WA but no farms can match the quality and consistency of the ID grown versions of these hops.

For 26.06, instead of integrating the wet hops on the hot side we chose to use them in the dry hop. 100lb of wet whole cone hops were bagged, added to a fermenter, and then finished West Coast IPA was transferred on top of them. After a couple days on the wet hops we transferred the beer back to a fermenter and dry hopped it again with 2025 harvest Vera, early pick CTZ, and Simcoe. There’s a lot going on with this one. It ranges from tropical candy to floral, dank, and resinous. I believe we’re the first brewery to brew a fresh hop beer with Vera, a variety we love and is featured in both Gooding Farms and our new Double IPA, Vert.

Hops: Idaho7, Vera, Simcoe T90, Vera T90, Early Harvest CTZ

DIVI DIVI

Tropical Double IPA 8%

Divi Divi is the amped up version of our Modern Tropical IPA, Divi. We brew this only once a year, for our anniversary, so once it’s gone you’ll have to wait another year to drink it again. We not only use the latest hops that when combined, burst with tropical fruit character but we also used the latest and most advanced or concentrated forms of these hops to maximize hop saturation and expression. A simple base of Pilsner malt with a bit of Wheat lays a canvas for an onslaught of hops. Nectaron and Krush have always been the base hop combo for Divi and Divi Divi but we’ve started blending in a brand new hop called Ramosa that we’re really fired up about. It’s nothing but bright citrus and tropical fruit. We were fortunate to get one of the few vials of Liquid Lupulin Ramosa that exist so we had to throw it in the dry hop. This is probably the “juiciest” beer we’ve ever made.

Hops: Krush T90, Krush Cryo, Southern Cross, Nectaron, Ramosa, Liquid Lupulin Ramosa

Bier

PILSNER

North German Style 5%

The last 5th Anniversary collaboration is finally here. We prolly could have rushed this beer to have it ready for our party on the 11th but it was more important to give it the time it needed to truly shine. We didn’t want to brew just hoppy beer for our anniversary this year. Lager is a big part of what we do here at Offset so we reached out to Todd at Good Word Brewing in Duluth, GA to see if he would collaborate on a lager with us. After a little back and forth we landed on a North German Pils. The Pils brewed in the northern part of Germany tends to be drier, more bitter, and have a little more hop character than the ones brewed further south. We utilized a multi step mash with 100% Schuema pilsner malt to maximize attenuation and Todd helped us source some beautiful whole leaf Hallertau Tradition that we added to our pressurized hop back on the way to the fermenter. After a slow cold fermentation with the most traditional of lager yeasts and extended maturation in horizontal lagering tanks this Pils is ready for consumption. Dry, crisp, and bitter with a beautiful floral/herbal hop bouquet. It’s a departure from our typical Pils offering and we’re totally here for it. Hope you are too!

Hops: Magnum, Saphir, Whole Leaf Tradition

HELLES

German Light Lager 4.8%

Helles is the most difficult-to-brew beer we brew here at Offset. It’s a very “naked” beer with nowhere for any flaws to hide. When you drink fresh Helles in and around Munich it can be a real eye opening experience. Simple and designed to be drunk in mass quantity yet at the same time incredibly complex and nuanced. To us Helles is all about malt complexity and depth of flavor. It’s a beer where the Pilsner malt should really sing. For this batch we used 100% Schuema from the fine folks at Noble Brewing Supply. We employed a multi step mash regime with a single mashout decoction. After a slow, cold fermentation with the most traditional of German lager yeasts we krausened this Helles in the lagering tank with some fresh fermenting Oktoberfest for natural carbonation and a some additional malt complexity. After 6 weeks of lagering the beer is incredible and by far our best, and most authentic, Helles to date.

OKTOBERFEST

Marzen Style Fest Lager 5%

We’re excited to offer you our interpretation of a traditional Marzen style festbier. This “style” of festbier isn’t really served at Oktoberfest in Germany anymore. Starting in the early 90s most breweries switched from this darker, richer, Märzen style to what is basically a stronger Helles. But here in the US most folks think of this darker style as the true bier of Oktoberfest. Another interesting tidbit is the lagers served during Oktoberfest are often stronger than the traditional lagers served year round by these breweries. They tend to fall is the 5.8-6.2% which if we were to try to replicate means we could only serve them in cans due to our fun liquor laws. Sooo we took some processes and concepts from our 5% IPAs that are designed to drink a little bigger than their ABV, and applied it to this Oktoberfest to try to replicate the flavor and texture associated with drink a higher ABV version. A multi step, single decoction mash of mostly Schuema Munich. Hopped in the kettle with nothing but hops from the Hallertau. Slow, cold, fermentation with a traditional Munich yeast. Krausened for almost 100% natural carbonation with freshly fermenting Pils. Laid down for an extended horizontal slumber for 8+ weeks. No filters or fining. Rich aromas of dark bread crust and cereal grains. Full and rich at the front of the palate yet finishes with a snap that invites the next sip.

Hops: Hallertau Magnum, Hallertau Blanc, Hallertau Mittlefruh, Hallertau Saphir

Deer Valley Pilsner

American Pils 5%

We’re super excited to be brewing the Deer Valley Pilsner this winter. We took a completely different approach to our Deer Valley Pils as compared to the previous brewery that brewed it. We wanted to combine German brewing process and tradition with ingredients grown as close to the brewery as possible. Pure Idaho Pilsner malt is grown outside of Idaho falls and malted in Pocatello. It’s an awesome malt we use in almost all our beers and is as close to a European style Pilsner malt grown in the US that we’ve ever used. For hops we chose Crystal hops grown by our great friend Diane Gooding at Gooding Farms and a new experimental US noble hop called HBC1134. Crystal was bred from Hallertau Mittlefruh and was designed to be a replacement for European Noble varieties. These two hops combined to deliver a nice blend of floral, citrus, and spice notes.

Hops: Crystal, HBC1134

PORTER

American Style Brown Porter 4.8%

We’ve brewed London Porter a few times now but we thought we’d give this batch of Porter a more “American” spin. A little more body, a more intense roast profile, and a little more hop character courtesy of some amazing Cascade hops grown by the lovely ladies at Gooding Farms. We worked hard to deliver a lot of flavor in this little 4.8% Porter without taking it to the ashy/astringent level that’s so common in low abv dark beer. It’s incredibly soft and smooth yet brimming with flavor. Let this one warm a bit for maximum enjoyment.

Hops: Cascade

Table Bier

Dry Blonde Ale 4.5%

Table Bier returns. Instead of our house ale yeast we fermented this with Kölsch yeast. This yeast gives the beer a nice white grape/pear ester but also contributes just a hint of Sulfur. We also chose to use a new experimental hop in this beer, HBC1134. This hop is grown in Washington and was bred to mimic traditional European noble hop varieties. It delivers a nice blend of light citrus, floral, and herbal notes that are more reminiscent of Continental noble hops than we’ve experienced in a US grown hop. Table Bier was inspired by the dry bitter beers brewed by a few breweries in Belgium. Those beer have the bitterness of a pils but the somewhat fruity esters of an ale combined with the floral/herbal character of noble hops. This is our homage to those beers done with our unique spin.

Hops: Cascade, HBC1134

KÖLSCH

German Blonde Ale 4.7%

Kölsch has been brewed in the German city of Cologne for over 100 years and holds a Protected Geographical Indication within the European Union. It’s a very defined style yet when you go to Cologne Kölsch tends to vary widely between producers. The key element to producing true-to-style Kölsch is the yeast. True Kölsch yeast is known for producing these really delicate white wine or pear like esters that really add a unique twist to a crisp, easy drinking pale bier. We source a unique yeast from a small yeast bank on the east coast that creates these lovely esters and is a little different than the yeasts normally used by most American brewers producing Kölsch. This is our lightest, easiest drinking bier and truly a fan favorite here at Offset.

D T T D

Single Barrel Aged Imperial Stout 15%

D T T D consists of stout aged for 30 months in a singular 7 year bourbon barrel. This particular barrel stood out as exceptional so we thought we’d packaged on its own. It is decadent, complex, and surprisingly drinkable for its 15% ABv. The extended maturation in barrel created a depth of flavor that only comes from the slow ingress of oxygen. Layers of vanilla, black strap molasses, and dark dried fruit evolve as the beer warms in the glass. It has a velvety softness to it with a body that’s not too too thiccc or sweet. We’re very happy with how this turned out. Due to the loss associated with extended aging there are less than 300 bottles of this available. Grab one before it’s gone

SOUR

EXTROVersa

Fruited Quick Sour 5%

Extroversa means Extrovert in Italian and that’s exactly what this beer is meant to be. Loud, in your face, expressive, and packed to the gills with flavor and aroma. This is not a “smoothie sour” as all the fruit is fermented out but the amount of fruit we’ve added to this batch definitely blurs the lines between beer and juice. Over 800lbs of fruit went into 434 gallons of this beer. That’s a lot! It’s a tropical explosion that definitely blurs the line between juice and beer.

Fruit: Mango, Pineapple, Lime

SELTZER

Static

Peach/Pineapple

Wine

Old Town Cellars

Townie Rosé

Rosé Wine. Park City, UT.

Pomegranate, strawberry and melon on the nose.  The palate is laced with notes of rose petal and red plum with a crisp and bright finish.

Field Recordings

Skins Orange

Orange Wine. Central Coast.

35% Chenin Blanc, 35% Pinot Gris, 12% Riesling, 12% Albariño, 4% Tocai Friulano, 2% Verdelho

Fresh Apricot, White Peach, Haitian Orange, Honeysuckle, Marzipan

Forlorn hope

2022 queen of the sierra White

White Wine. California.

“Queen of the Sierra white estate blend was grown on the Rorick Heritage Vineyard in Calaveras County at 2000’ elevation, featuring soils comprised of a layer of schist over dolomite-rich limestone. Composed primarily of Chardonnay, Verdelho, and Muscat, the wine shows all of the aromatic complexity and textural presence that are the hallmarks of wines grown on the limestone of our estate.”

FIELD RECORDINGS

2023 FICTION red

Red Wine. Paso Robles.

32% Zinfandel, 22% Cabernet Franc, 15% Alicante Bouschet, 10% Charbono, 7% Syrah, 6% Lagrein, 4% Cabernet Sauvignon, 4% Grenache

Pours the color of darkest night. Heady aromas of bleuberry pie, luxurious suede couches, ham paninis, unlit menthol cigarettes and roquefort tarts. Firm tannins anchor flavors of grilled meats, cherry cola, sweet carob and black licorice chews, all cased up together conveniently in a cigar humidifier