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The Mystic Family of Beer


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Saison Renaud

The beer that started it all, a provision-style saison fermented with our longest continuously cultured strain of yeast.

6.5% alc. by vol.


Table Beer

An everyday farmhouse ale, light and crushable with a crisp, dry finish.

4.3% alc. by vol.


The Hum

A rich, warming porter to help survive the brutal northeastern winters.

7% alc. by vol.



Vinland Series

A series of ales fermented with local strains of yeast, an attempt to capture a unique sense of northeastern terroir.


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Vinland One

Ale fermented with yeast harvested from the skin of a Massachusetts plum.

7.25% alc. by vol.


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Vinland Two

Ale fermented with yeast harvested from the skin of a Maine blueberry.

7.3% alc. by vol.


Vinland Three

Ale fermented with yeast harvested from the skin of a Vermont raspberry.

6% alc. by vol. 


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Vinland Four

Ale spontaneously fermented with yeast found on Massachusetts-grown barley.

6% alc. by vol.


Limited/Infrequent Offerings


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Entropy

Uncarbonated "still" ale, fermented with three strains of yeast and aged in American oak.

14% alc. by vol.


Chelsea Common

A sour, dry-hopped farmhouse ale

4.2% alc. by vol.


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Three Cranes

Saison conditioned on whole Cape Cod cranberries.

6.5% alc. by vol.


Spectral Evidence

A rich, full-bodied imperial stout that can be laid down in your cellar for many years.

12% alc. by vol.


The Orange Dinosaur

A juicy double IPA brewed in honor of Massachusetts Route 1's silent guardian.

8.5% alc. by vol.


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De Varenne

A blended wild ale incorporating multiple barrels fermented a minimum of one year.

6.5% alc. by vol.

 

 

 


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Flor Ventus

A wild ale fermented with a mixed culture of wild yeast and bacteria in chardonnay barrels for 30 months, then finished in the bottle for an additional year.

4.2% alc. by vol.


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Winter on the River Styx

A black IPA.

7.3% alc. by vol.


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What Keeps Mankind Alive

Gruit infused with the flavors of dandelion, damiana and Indian coriander.

6.4% alc. by vol.


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Bonus Life

Double IPA dry-hopped with Equinox.

9.2% alc. by vol.


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Hermit Kingdom

Pale ale with toasted rice.

7.9% alc. by vol.


Letters After Z

Dry-hopped sour ale

3.6% alc. by vol.


Day of Doom

Belgian-style quad

11% alc. by vol


The Last and Final Judgment

Bourbon barrel aged Belgian-style quad

11% alc. by vol.


Reko

Saison with Ethiopian single origin coffee, made in collaboration with George Howell Coffee

5.6% alc. by vol.

 

 


Saturation

Pale ale with Amarillo and Mosaic hops

7% alc. by vol.


Milquetoast Fight Club

Double IPA 

8.4% alc. by vol.


Mary of the Gael

Hoppy, fresh spring saison

6.5% alc. by vol.


Old Powderhouse

Wheat Wine

11% alc. by vol.


Frequency of the Sky

Dry-hopped sour ale

3.9% alc. by vol.


Bromantic Vacation

Double IPA

8.4$ alc. by vol.


Sauvignon Blanc Barrel Saison

Barrel fermented farmhouse ale

7.5% alc. by vol.


Painted Smile

Barleywine-style ale

8.5% alc. by vol.


Fist Bump the Void

Black saison with star anise and gentian root

5.2% alc. by vol.


Dad Pun

Double IPA

8.6% alc. by vol.


Scatteree

Gose with locally foraged juniper berries and locally sourced sea salt

5% alc. by vol.


Machine Koan

Dry-hopped sour ale

4.5% alc. by vol.


Gone Squatchin'

Double IPA

8.8% alc. by vol.


Luminous Ruins

Dry-hopped sour ale

4.3% alc. by vol.