Denizens Brewing Co. - Vollständiges Menü

This German-style Hefeweizen was brewed as a true biergarten beer to celebrate our two year anniversary. Staying close to tradition, we used rectangular open fermenters, Weihenstephan Hefeweizen yeast, and 50% barley and 50% wheat. We added a modern twist

DubPlate is our new taproom-only double IPA which uses a west coast style malt bill of almost 100% pale malt to provide a blank canvas for the hops to shine over. We will showcase different hop blends of our more limited specialty hops in each batch. Thes

Brewed in collaboration with our neighbors Hellbender Brewing Company, De Ranke Donk pours black in our belgian goblet, but due to the midnight wheat demonstrates no roast character usually associated with black beers. Notes of ripe fruit and white pepper

Named in homage of the beer garden's original feral cat, Denny, this dark farmhouse ale has notes of clove, Juicy Fruit gum, and ripe fruit, finishing light and tangy. (ABV: 6.5

Our house porter recipe steeped with cocoa nibs and vanilla beans to accentuate the natural chocolate and vanilla flavors from the malts. (6.5% ABV)

Our English-Style Oatmeal Stout uses a large amount of raw and malted oats to create a nice rich flavor and round mouthfeel in this low ABV stout. The malt bill creates a nice balance of flavors reminiscent of coffee and chocolate chip cookie. (ABV: 4.5

The Belgian Ale was created to commemorate our first 5 beer brands using elements from each recipe; however, the hops are completely different than any of our house beers. Southside: Uses over 15% rye malt. ESB and Red Ale: Use specialty malts from both t

This English-­style brown mild is untraditionally hopped with Sorachi Ace hops, which originated in the Sapporo region of Japan. Flavors of oak, coconut, and lemony­-dill are uniquely complemented by the lightly nutty and chocolatey notes from the English

Bocho is our take on a German-style sour wheat beer. This refreshing summer seasonal is slightly tart with a lot of citrusy lime character, balanced by light malt character and subtle notes of salt. (4.1 ABV)

Our first barrel aged beer. This beer was fermented with saison yeast, brettanomyces and lactobacillus in the primary fermentation. It was then aged in chardonnay barrels for 6 months where some barrels were pitched with pediococcus. After 6 months we ble

This saison uses a blend of yeast to achieve a very dynamic fermentation character lending notes of white pepper and bubble gum. Heavy additions of Hallertau blanc hops during the whirlpool lends a subtle white grape aroma and flavor throughout. Finishes

This Belgian-style quadrupel has a deep garnet color and notes of toffee, date and cherry from the dark specialty malts and dark belgian candi sugar used in the brewery production. (11.2% ABV)

Golden in color, this light bodied pale ale has firm notes of pine as well as soft notes of tangerine and peach throughout. Light specialty malts provide a nice doughy malt character while still remaining a crisp and refreshing pale ale. (ABV: 5.7

In this Wee Heavy, we use our house ale yeast and b​rettanomyces ​yeast together to enhance the flavor profile of this traditional beer style. This malt forward scotch ale acts as a nice backbone for the strong fermentation character of our yeast blend. F

This stout has a bold blend of aromas and flavors from the dark malts. Notes of dark chocolate, dark roast coffee, and toffee permeate the complex flavor profile stemming from the ten different malts used in the recipe. (ABV: 9

Higher ABV and American hops make this red ale American in style. Medium-light in body, the subtle notes of blackberry and pine from the hops complement malt flavors of caramel and sourdough, making for a wonderfully rounded beer. (6.8% ABV)

This Belgian-style tripel follows traditional brewing practices with the addition of Belgian candi sugar. Golden in color, this beer has aromas of fruit and spice produced by the Belgian ale yeast during fermentation and finishes smooth. (9.4% ABV)

This new school style is developed with the growth of the US hop industry and the use of Belgian yeast in American brewing. Dry, notes of white pepper provided by the Belgian Ale yeast balance out the notes of apricot and citrus from the American hops. Al

A fall take on our porter recipe, we add raw chopped seasonal pie pumpkins to our mash and finish the beer with a house pumpkin spice blend. Notes of coffee and chocolate from the dark roasted malts back the prominent spice blend leaving a complex flavor

Rye makes up 15% of the malt bill in this American IPA. Hop-forward in style, this beer has strong notes of red grapefruit, orange marmalade, and pine. Malt flavors of soft caramel, biscuit, and spicy rye lay the groundwork for the American hops to shine.

This beer is a traditional Berliner Weisse with white peach puree added into the brite tank. Clean lactic acid sourness from the bacteria used in fermentation is balanced by doughy wheat and subtle peach sweetness. Tangy and refreshing, this beer is perfe

Created for the BeerAdvocate Microbrew Invitational in Boston, this Belgian-style sour ale is a blend of sour red saison aged in fresh Chardonnay barrels for 18 months using a mixed culture of yeast and bacteria and a newly brewed sour red saison. Using D

This beer uses a Belgian-style dubbel base recipe that we fermented with 100% Brettanomyces and then aged for 12 months in Cruzan Rum Barrels. The earthy qualities from Brettanomyces play nicely with the rum barrels' characteristics. Flavors and aromas of

Rumble and Roar is an Intercontinental Double India Red Ale and high in alcohol. Hopped like a double IPA with hops from New Zealand, Japan, and the US, Rumble and Roar has a small portion of black malt to give a dark red hue. The hop blend provides uniqu

We barrel aged our Brett Wee Heavy in a rye whiskey red wine barrel. (Rye whiskey was aged in a red wine barrel, in which we then aged our Wee heavy). The warming notes of oak, vanilla, and leathery red wine contributed by the previous spirits in the barr

Released on this year's St. Paddy's Day, this beer celebrates the coming together of the McLoughlin and Ramirez families, to create one hell of a middle child. The base beer is a full-bodied traditional Irish-Export stout, which balances the tangy/earthy

This aged and inoculated version of our tripel has strong notes of oak and earthy tones from the 6 months aged in mescal barrels which are complemented by subtle notes of pineapple and pear from our yeast. Also available in 750 ml bottles for a limited ti

Our anniversary ale aged in neutral white wine barrels, this brew underwent a secondary fermentation with brettanomyces drie fontenein for 10 months. The addition of brettanomyces contributes subtle notes of earth, leather, cherry, and spice, while the ry

Notes of coffee and chocolate from the dark roasted malts back the mild hop bitterness leaving a complex flavor and aroma. (6.5% ABV)

This White IPA uses Brettanomyces Drie Fonteinein instead of traditional Belgian ale yeast. Malted Wheat is used for 50 of the mash bill and lays a nice canvas for the earthy notes from the brettanomyces. These flavors play nicely with the bright spice an

This American IPA is fermented with 100% Brettanomyces leaving it dry, tart, and refreshing. Notes of passion fruit, guava, and citric flavors are a product of fermentation and copious amounts of hop additions late in the boil and during the continuous dr

This double IPA has a light malt backbone that lays a somewhat blank canvas for the hops to shine. 72 pounds of hops are used in this beer throughout the process, and is continuously dry-hopped at the end of fermentation. Notes of pineapple and orange zes

An English tradition, the extra special bitter is a more hop/malt forward version of the English Bitter. Our version uses a blend of English and American hops leaving a floral and herbal character balanced by notes of toffee and biscuit from the malt. (5.

Named for our location on East-West Highway and Georgia Ave, this beer is hopped like an India Pale Ale, but fermented with lager yeast. The fermentation characteristics of lager yeast allows for the hops and malts to showcase well, while leaving a clean

This dark lager emulates a traditional Munich-­style dunkel, however, it has a higher ABV and mo' body. Subtle notes of cocoa, caramel, and fresh baked bread are highlighted in the flavor and aroma of this clean lager. (6.3% ABV)

This lager is black in color with little to no levels of roast characters, similar to a European schwarzbier; however, we boosted the ABV and hopped the lager at the rate of an American IPA. The clean fermentation characteristic allows for the hops and ma

A high gravity version of the Born Bohemian, this pale lager has the same saaz hops as our regular pils; however it is dry-hopped heavily in the keg with 2 New Zealand hop varieties. The Green Bullet hops are the majority of the dry hop, lending the noble

Brewed in collaboration with Black Restaurant Group, this hellesbock has low bitterness but firm hop aroma and flavor from late addition hops. Soft notes of strawberry and melon are derived from the German Huell Melon hops and are balanced by a soft miner

This German Style Maibock is made to celebrate the opening of our biergarten season. We use mostly traditional ingredients except we hop the beer using Green Bullet hops from New Zealand which have noble hop characteristics. Malt sweetness and floral hop

Notes of red grapefruit and orange marmalade from the American hops in the Southside Rye IPA base beer are accentuated by blood orange puree. (7.2

This Czech-style pilsner is straw in color, light in body, and finishes with a round mouthfeel. This beer is distinguished from the German-style pilsner due to a softer water profile and the use of Czech Saaz hops. Light toasty malt is complemented by a f

We aged our belgian quadrupel for 12 months in whiskey-wine barrels. The aged quad has a deep hazy garnet color, along with notes of toffee, date and cherry from the dark specialty malts and dark Belgian candi used in the brewery production. (ABV: 11.3

We blended our lime gose with our tripel, which we aged in mescal barrels, and added lactobacillus and brett drie fontenin. Strong acidic and citrus notes hit you up front and finishes round with notes of oak. Refreshing and slightly reminiscent of a mesc

This coffee stout uses American Nugget hops and our house Belgian ale yeast strain to create layers of fruit notes which play nicely with the cold pressed coffee blend we add post fermentations. Notes of pine, berry, stone fruit, and rich coffee are prese