Drinks

The zwickelbier style gets its name from the side port on a fermenter used by brewers to pour samples of beer (aka Zwickelhahn). Originating in Austria’s oldest brewery, Brauerei Hofstetten, which dates back to 1229, zwickelbier was a post WW2 style brewed with hops protected by Austrian farmers from the Nazis who were seeking to wipe out non-German crops. Smooth, light bodied lager with balanced bitterness.

As Midwest as saying “Ope!” when you hit a pothole, Midweister was brewed for this year’s Beer City Brewers Guild Pro-Am competition in collaboration with Homebrewer Bryce Hunter! Crisp, clean, and made with 100% Michigan corn and Michigan malt. Perfect for those end of summer warm days and cool nights.

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.

Named as an homage to our Head Brewer, Garret, Blue Fox was brewed with 6-row malt and flaked corn alongside liberty hops. Mild blueberry flavor, crisp, and slightly sweet.

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.

As the story goes, the recipe for Scottish Heather Ale was held by the Pict people. When they were all but wiped out, save for a father and son, the father vowed to take the recipe to the grave almost effectively erasing the style from history. However, remnants of an ancient vessel containing the ale were found and analyzed allowing the style to live on. Take It To The Grave is best slightly warm, giving notes of heather flower, caramel, and full malt character. Honey Beer Competition 2025 Best of Show Silver  On draft and in cans!

The Duke of Bavaria was ultimately the reason for the Reinheitsgebot, otherwise known as the German Purity Law, effectively putting out of production brews such as the Kottbusser. Brewed with the traditional wheat, oats, honey, and molasses, The Duke Says Nein is a gold medal award-winning clean ale with Kölsch yeast. Light and refreshing. On draft and in cans!

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!

A Scottish table beer, this ale has an evolving past. First categorized as a pale, this roasted, malty beer is anything but. With a low hop bitterness and a slew of different malts, this ale will transition your tastebuds into cozy weather. 

Named after the royal horse race in celebration of the wedding between the crown prince of Bavaria and Princess Therese of Germany, Therese’s Green is our version of the popular festbier served at Oktoberfest in Munich, Germany! Malty, mildly carbonated, with notes of caramel. Prost!  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!