Denizens Brewing Company

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 perfect for the hot beer garden weather. (ABV: 3.8%)

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 by using new age German hops with substantial aroma and dry-hop additions. The spice, minerality, and subtle ripe fruit notes come from the Bavarian yeast strain and are complemented by herbal hop character as well as a medium-light body from the wheat. (ABV: 4.6%)

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. These current hops have strong notes of dank pine all the way through with more subtle notes of pineapple and passion fruit. DubPlate is the template for a vinyl record, and we'll be using different blends of hops in future batches of this beer but will keep the base malts the same, hence the name DubPlate. (ABV: 8.9%)

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 Denny's Delight as the canvas the blended barrel-aged beers add balanced notes of ripe pineapple, barnyard funk, and refreshing acidity. (6.7% ABV)

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 rye and oak lend a soft mouthfeel to a dry beer. (ABV: 6.7%)

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 plum, cherry pie, spice, and oak are constant and in balance throughout. (ABV: 10%)

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 Denny's Delight as the canvas the blended barrel-aged beers add balanced notes of ripe pineapple, barnyard funk, and refreshing acidity. (6.7% ABV)

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 plum, cherry pie, spice, and oak are constant and in balance throughout. (ABV: 10%)

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%)