Brewed with lactose, this incredibly smooth stout features chocolate and coffee notes with a sweet finish. 5.6% ABV
Amber ale. Infused with fresh Pumpkin Spice seasoning, served with a cinnamon sugar rim. 6.2% ABV
American Pilsner. Our lightest beer in both color and body. A brew that will please any light beer drinker’s palate. 5.1% ABV
Belgian White. This wheat beer brewed with German barley, orange peel, and coriander should be the first choice on a sunny Tahoe day. 5.0% ABV
Amber ale. Light in body, bold on flavor with a pleasant caramel malt finish. 6.2% ABV
The South Shore’s first hard seltzer brewed in house! Flavored to order! 5.0% ABV
Grapefruit, Lemon, Lime, Strawberry, Raspberry, Black Cherry, Tangerine, Tart Apple, Pumpkin, Cranberry, Maple, Peach
Traditional IPA. An aggressively hopped brew. Golden in color with pronounced bitterness and citrus aroma. 7.4% ABV
A style of its own. Our brewers handcraft this ale to be a perfect balance between its malted barley and choice hops. Deep burgundy in color, high in alcohol. 9.0% ABV
An oatmeal stout. An extremely dark and full-bodied beer, roasted barley and rolled oats give this beer its rich roasted flavor that any beer drinker will love. 6.4% ABV *Not currently available*
West Coast style pale ale. A well-balanced malt character. An initially piney front is taken over by a burst of Cascade hops. 5.6% ABV *Not currently available*
Brown porter. An amazingly light-bodied porter, with a pleasant chocolate essence and robust malt flavor. 6.2% ABV *Not currently available*
Double IPA. Hop forward with subtle caramel notes and a strong hops finish. 8.6% ABV *Not currently available*
Here at the Brewery at Lake Tahoe, we believe brewing beer is truly an art. We take pride in every batch we brew and aim to create a beer that you will enjoy time and again.
AT THE MILL
Two-row malted barley and an assortment of other specialty malts are milled to crack the husks to prepare for the brewing process. There are many different specialty malts used at The Brewery ranging from chocolate malts to biscuit malts, all with their specific characteristics that help both color and flavor the beer.
AT THE BREWERY
There are four main ingredients in making beer: Water, Malts, Hops, and Yeast.
For each brew we use specific quantities of milled grain in order to attain the flavor and color of the specific beer. Hot water passes through the grain extracting starches that are then converted to sugars, producing what is called "wort."
Once we have attained our desired wort we then begin to boil. It is during the boiling process that hops are added. Hops are added at different times to act as either a battering agent or for aroma. Hops are a very important part of the brewing process. The amount of hops coupled with the intensity of bitterness make finding the right balance for each brew a real science.
At this point, the wort is sent through a heat exchanger to cool the liquid so yeast may be introduced. Yeast is a living organism that feeds on the sugars from the wort to produce alcohol and CO2 becomes the by-product. Next time you are at the Brewery, take note of the bubble buckets. This is the CO2 being released during the fermentation process. Temperature during the fermentation process must be monitored closely to enable the yeast to properly do its job.
Beers are basically divided into two types: Lagers and Ales. The yeast used and the time and temperature during fermentation are what differentiates a lager from an ale. Ales use a top fermenting yeast and ferment at higher temperatures than do bottom fermenting lagers.
When the fermentation process is complete the now alcoholic beer is transferred to a serving tank in one of our cold rooms. We then age the beer and carbonate it to get it ready for you to enjoy!
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