Drinks

The next in our SMASH (Single Malt & Single Hop) IPA series brewed with all Michigan Copper Hops from Hop Alliance. Mildly bitter with notes of citrus and tropical fruits. Balanced and refreshing.

The debut brew of our Assistant Brewer, Garret, Blueberry Cream Ale was brewed with 6-row malt and flaked corn alongside liberty hops. Mild blueberry flavor, crisp, and slightly sweet.

First popularized in California and the PNW in the 1980s, American Ambers were brewed as a variation of the already popular Pale Ale. Red Tail Ale is widely accepted as the original Amber Ale brewed in 1983 by Mendocino in CA. Hawkeye features moderate maltiness and hop profile with caramel notes.

Named after the 70/30 grist, or grain bill, being 70% wheat and 30% barley, and the filtration process making the beer crystal clear. Krystal Grist is a crisp ale with notes of banana, clove, and orange.

A precursor and a near carbon copy to Pale Ales, Best Bitters found their start when brewers switched from wood and peat to carbon fuel for kilning malts. Long known as the National Drink of England, Best Bitters came after the decline in Mild Ales’ popularity as a more drinkable alternative and better balance in hops, yeast, and malt profiles. Crisp, malty body, clean bitterness with herbal notes and a dry finish.

Brewed as a shoutout to our favorite quirky doctor, this relatively modern style ale is brewed with orange peel, coriander, and grains of paradise. Munich and pale malts create a clean malt profile, with strong Belgian esters, low bitterness, and bright citrus notes.

Diverging from its English Porter cousin, the Irish Stout came about after an Irishmen in 1817 invented a malt roaster that could produce darker roasts without any smoky bitterness. Packing a punch, Murphy Mac pays homage to Irish engineering and is named after the hotheaded McManus twin of Boondock fame. Showcasing dark, roasted malts, this medium-bodied ale has a lingering finish of dark malts and English yeast esters.

In its more modern form, the Irish Red originated in Kilkenny around 1710 with malt having more importance than hops. As tribute to the more gingerly, rational McManus twin, Connor Mac is a subtler brew with caramel and biscuit notes, a light, malty body, smooth mouthfeel, and clean, crisp finish.

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. 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!

Created by an Einbeck brewer recruited by a royal Munich brewery back around 1592, the Helles Bock, or Maibock, was crafted in an effort to emulate bock beers from Einbeck, Germany. Quite different than the traditional bock beers, however, Helles Bocks use lager yeast and were historically brewed in the winter, left to ferment til springtime. Royal Envy features a clean maltiness with low hoppiness and slight, smooth bitterness.

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!

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.

On draft and in cans!

Hats off to this London Brown named after the iconic bowler hats of England. Bowler Brown is made with chocolate rye and caramel malts creating a slightly smokey and roasted malt-forward beer with lingering caramel notes. Sip a glass of this ale straight out of English history.

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!

Born out of the growing Brazilian craft beer industry and the collab between craft and home brewers, this style is soured with lacto and fermented with pink guava. Lightly hopped and slightly tart with a clean malt bill. On draft and in cans!