Drinks

Dating back to 1000 AD Germany, the Gose style was popular for centuries, brewed with water from the local Gose River using open fermentation to collect wild yeast. The style nearly went extinct due to the German Purity Law and bomb raids during WW2 on local gosenschenkes, or Gose taverns. Locals from the neighboring town of Leipzig reopened one of the gosenchenkes in 1986, reviving the style with modern modifications, coining the term “Goseanna” as a way to cheers the resurrected beer style. Fermented with lactose for a funky yet refreshingly acidic taste with a balance of lime, salt, and coriander.

One of our seasonal favorites, Dead in the Lauter, aged in lightly aged foeder (food•er) barrels for 16 months. Notes of rich caramel, vanilla, and bourbon.

Thought by archaeologists to date back to the Chavin civilization around 900 BC, Chicha is fermented from Peruvian purple corn (we sourced ours from New Growth Project Farms) and still consumed throughout Peru to this day. Daily rituals, especially in Peru’s Sacred Valley, call for the first sip to be poured out to Pacha Mama (or Mother Earth) as a thank you for the corn harvest. Light bodied with a fruit-like sweetness and soft carbonation.

Sold at just 2 cents a pint and $5 a barrel to saloon keepers around the turn of the century, Kentucky Common was the most popular beer style during Prohibition making up 75% of the beer sold in Louisville. Medium malt profile, light drinking, clean finish.

Brewed in collaboration with Doug Bolthuis & Amy Olsen, winners of this year’s Homebrew Competition at Siciliano’s. Traditionally, German beers, specifically Rauchbiers (‘smoked beer’ in German), were brewed with malt smoked over a beechwood fire. Later on, hot air kilning would become the standard for drying malts, leaving out the smokey taste found in so many historic brews. Light body with a sweet smokiness and slightly bitter finish.

Named after its curator, Prof. Ernest Salmon, Ernest is the latest hop in our SMASH (Single Malt and Single Hop) series. Collected from seed in 1921, Ernest hops were not widely used in brewing due to their “strong American aroma”. Ernest SMASH offers citrus and stone fruit notes with a hint of spice and full body.

Named after our dear friend, Linus, honoring his love for cats and for being one cool beer cat. Originally brewed for our 2 Year Anniversary collaboration, we hold Linus and our memories with him in the highest regards as he moves on to bigger and better adventures. Smooth maltiness with a hint of bitterness and clean finish.

Brewed with a healthy amount of local Spruce tips & Concolor (White Fur) along with Michigan-grown Chinook hops. Bright, acidic, and notes of fresh pine alongside a piney hop profile with mild bitterness.

First brewed in the mid 1840’s at Citizen’s Brewery (Měšťanský pivovar Plzeň) in the city of Plzeň, pilsners symbolized a turning point in Czech brewing taking a note from late 1700s German research. Novel at the time, the Czechs started utilizing cool fermenting yeasts and aging beer in caves, improving the beers’ clarity and shelf-life. Smooth, rounded bitterness with a touch of malt sweetness. Complex body, yet light and crushable.

Also known as Flemish Brown, the Oud Bruin (Old Brown) style was known in the 17th century as a ‘provision’ beer, barrel-aged to let the flavor develop over time. Slightly tart with the traditional maltiness of a brown and a smooth barrel-aged body.

In celebration of Día de los Muertos, Dead in the Lauter is a Dark Mexican Lager with biscuity caramel notes, medium body, and a dry yet soft mouthfeel.  On draft and in cans!

Originally brewed at Guinness’ St. James’s Gate brewery in Dublin, the Foreign Extra Stout was made for Irish expats working in the Caribbean, made with extra hops and a higher alcohol content to help preserve the beer on its long journey overseas. James’s Gate is a medium bodied stout with pronounced roasted malt notes and a lingering finish.

Inspired by the Māori name for New Zealand’s highest mountain, Aoraki Mt. Cook, this lager is brewed with New Zealand hops emitting tropical flavors and aromas. Crisp, clean, mild hop bitterness. On draft and in cans!

Named after West Coast IPA’s creator Fritz Maytag, Fritz’s Folly is brewed and dry hopped with traditional Cascade hops for bittering and aroma with a medium-bodied malt profile. On draft and in cans!

Originally brewed by Trappist monks of the Order of Cistercians of the Strict Observance in the Belgian Westmalle Abbey, this malty brew has a rich color and medium body with a roasted malt profile.  On draft and in cans!

Finnish farmhouse ale made with fresh juniper berries. Zero hop additions alongside a clean grain bill of rye and barley malts, using double decoction brewing method. Light, easy drinking. World Beer Cup 2025 Silver Medalist for Historical Beer   On draft and in cans!

Give yer hops a tug. Paying homage to a Canadian hockey great, this Schwarzbier does the town of Letterkenny proud with a hat trick of dark roasted maltiness, low IBUs, and easy drinkability. Let’s get you a puppers. 

Kränz (meaning wreath) references the picturesque tray of Kölsch-filled stange glasses served at brewhouses in Cologne, Germany. This light ale, nicely balanced with malts and hops, is a favorite here at Archival. Served in a traditional stange glass. On draft and in cans!

Though the history of the style known today as porter is hotly debated, we’ve brewed this historic London beer as tribute to Ralph Harwood, the ale’s alleged creator. Low in IBUs with a slight smokiness, this porter’s drinkability has full flavor with a low ABV. On draft and in cans!