GBCo. TAP LIST as of 12/5/18

Fill your growler or take a crowler can to go!

 

Heritage

Style: Kolsch-style

Description: Crisp, easy-drinking, slightly

malty and clean. Made with all German malt and hops.

ABV: 4.9%   IBUs: 22

 

Lúpulo

Style: Mexican Lager

Description:  Clean, crisp, and zesty lager. My beach is right here.

ABV: 4.9%   IBUs: 23

 

Culture Shock

Style: Kettle Sour

Description: Fermented with local Concord grapes that we juiced and dry hopped to enhance the aroma of this tart beer.

ABV: 5%   IBUs: 9

 

Tailwind

Style: American Pale Ale

Description: Hop session beer with peach and

citrus character, subtle bitterness. Made with Calypso, Simcoe, Centennial, and Nugget hops.

ABV: 5.4%   IBUs: 39

 

Malibu

Style: IPA

Description:  Hoppy, hazy, and delicious, with pineapple and passion fruit notes.

ABV: 5.5%   IBUs: 41

 

Stürmisch

Style: Dunkelweiss

Description:  Notes of chocolate and banana with a hint of graham cracker and clove.

ABV: 5.8%   IBUs: 17

 

Boston Cosmonaut

Style: NEIPA

Description: This hazy New England IPA brewed with Galaxy and Simcoe hops might make you see stars.

ABV: 6%   IBUs: 45

 

Betise

Style: IPA

Description: One person’s folly is your good fortune! Made with Bru – 1 hops. Fruity, floral, and spicy characteristics put a little levity in your life.

ABV: 6.5%   IBUs: 34

 

The Grind

Style: Coffee Brown

Description: In this version we used a custom GBCo. Blend coffee created by The Electric Brew. English, chocolate, and roasted malts round out this smooth beer.

ABV: 6.6%   IBUs: 15

 

New Season

Style: Saison

Description: Dry Hopped with Hallertau Blanc hops for a juicy beer with herb, Fruit & spice character. Perfect for fall!

ABV: 7 %    IBUs: 19

 

Trouvaille

Style: Belgian Tripel

Description: Pronounced true-vay, in French it means “a lucky find”. With Belgian candi sugar, a full body, and notes of bubble gum and clove from the Belgian yeast.

ABV: 8.9%   IBUs: 35

ABV = Alcohol by volume
IBUs= International Bitterness Units (range from 1-100, higher = more bitterness)