Our Beer
The beer we make. We like it. You might like it too.
Details
Alc. 5.8% // IBUs 30
Best served in a hefewizen glass at 45 degrees
Der Blaue Dämon
HMH's take on Hefeweizen. Hoppier than normal (and then dry-hopped), and a bit stronger than one would expect of a hefe, then aged on Blueberries.
Details
Alc. 8.3% // IBUs 23
Best served in a stemmed tulip at 55 degrees
La Ferme Forte
HMH's Saison... but it's a dry-hopped Imperial Saison brewed with belgian candi sugar and whole black peppercorns.
Details
Alc. 5.8% // IBUs 38
Best served in a nonic or IPA glass at 45 degrees
'Murica
HMH's Pale Ale, made with all American hops and dry-hopped with Citra. A very tropical nose leads to a not-overly bitter finish. An easily drinkable Pale Ale, if you like hops.
Oaked Insolent Jerk
OIJ is a Double-IPA aged on oak cubes. It comes off almost into American Strong Ale territory, but the IBU count keeps it in the IPA playing field.
Details
Alc. 9.2% // IBUs 77
Best served in a stemmed tulip or IPA glass at 50 degrees
Details
Alc. approx 13% // IBUs 58
Best served in a snifter or stout glass at 55 degrees
None More Black.
None More Black. is an Imperial Sweet Stout, aged with Oak and Papua New Guine Vanilla Beans infused with Jim Beam Black.
Details
Alc. 9.1% // IBUs 77
Best served in a stemmed tulip or IPA glass at 50 degrees
Tetahi e Waru Tekau
Tetahi e Waru Tekau (Tet-ah-hee eee wha-roo teh-cow) translates to "Eighty One" in the Māori language, as the original recipe was scheduled to come in at SG 1.081, 8.1% ABV and 81 IBUs. This is an Imperial IPA with Rakau, Falconer's Flight, Pacific Jade, and Mosaic hops.
Details
Alc. approx 8% // IBUs 58
Best served in a snifter at 55 degrees
TriALE & Error
TriALE & Error was HMH's first attempt at None More Black., but there was an efficiency issue and instead of a stout, we ended up with a brown ale... with lactose and bourbon and vanilla. And it is delicious!
Details
Alc. 8.6% // IBUs 41
Best served in a stemmed tulip at 55 degrees
Something Wild this Way Comes
Dry-hopped American Wild Ale brewed with natural Hill Country souring bacteria and wild yeast, aged on French Oak, and bottled with Brettanomyces Bruxellensis.
