Wildpine — Beer
Ten Taps, One Board
The year-round four never leave the wall. The other six rotate — seasonals when the season says so, one-offs when the cellar crew wins an argument. Specs are measured, not estimated.
The Core Range
These four have been on the board since the barn. Same recipes, same malt house, same well. Every batch is measured on the way out — the numbers below are what the last one came in at.
Floor-malted pils and Saaz, lagered eight weeks in the cold room. Cracker, lemon peel, a bitterness that quits when it should.
Malt Floor-malted pilsner, a touch of Carahell
Hops Saaz (bittering + two late additions)
Yeast Czech lager, 34°F for eight weeks
Simcoe and Centennial, dry-hopped twice. Grapefruit pith, pine resin, and a dry finish that keeps the second pint honest.
Malt Two-row, a little Vienna, no crystal
Hops Simcoe, Centennial — 4.5 lb/bbl dry hop
Yeast Clean American ale, 68°F
Munich malt and a whisper of local maple in the boil. Toffee, toasted crust, a warm finish for the first cold week of the year.
Malt Munich, Vienna, a small hit of caramel 60
Hops East Kent Goldings, whirlpool only
Extra Two gallons of second-run maple in the boil
Flaked oats, chocolate malt, cold-steeped coffee from the roaster two doors down. Pours like motor oil, drinks like dessert.
Malt Maris Otter, flaked oats, chocolate, roast barley
Hops Fuggle, bittering only
Extra Cold-steeped coffee added at knockout
On The Board Right Now
Four permanent, four seasonal, two cellar one-offs. When a one-off blows, it blows — we don't rebrew them unless the whole crew asks twice.
Taproom hours: Tue–Sun
Prices are per pour at the bar. Flights are four 5 oz pours, any beers on this board, $12.
| Beer | ABV | IBU | Pint | Run |
|---|---|---|---|---|
| Cold CellarCzech-Style Pilsner | 4.8% | 32 | $7 | Year-round |
| Ridge LineWest Coast IPA | 6.7% | 65 | $8 | Year-round |
| Sap RunVermont Amber Ale | 5.6% | 28 | $7 | Year-round |
| Black FirOatmeal Stout | 5.9% | 38 | $7 | Year-round |
| Cutter RoadDry-Hopped Pale Ale | 5.2% | 41 | $7 | Seasonal |
| Second Cattle GuardHefeweizen | 4.9% | 12 | $7 | Seasonal |
| Wet BootDry Irish Stout, Nitro | 4.2% | 36 | $7 | Seasonal |
| Softwater TableSession Bitter, Cask | 3.6% | 27 | $6 | Seasonal |
| Barn Number FourBarrel-Aged Wild Ale | 7.4% | 18 | $11 | One-off |
| Argument SettledSmoked Doppelbock | 8.1% | 24 | $10 | One-off |
One-offs and the cask line pour in 10 oz glasses. Anything above 7% is served in a 10 oz by default — ask and we'll happily explain why rather than pour you a pint of doppelbock.
Why The Numbers Are The Numbers
Every beer on that board gets checked before it reaches a glass. Here's what happens between the tank and the tap handle.
Original and final gravity go on the batch sheet before and after fermentation. ABV on this page is calculated from those two readings, not from the recipe target.
IBU is calculated from the actual hop weights, alpha acid on the lot certificate, and boil time. When a lot comes in hotter than expected, we adjust the addition — not the number on the board.
SRM is read against a standard reference set in a 1 cm cell. It's the least important number here and the one people ask about most.
Nothing goes on tap until the brewer, the cellar hand, and two taproom staff have all pulled a sample and agreed it's the beer it says it is.
Beer To Go
Anything on the board fills a growler or a crowler. Fills stop thirty minutes before close so the cellar crew can clean the lines and go home.
$11
32 oz · sealed at the bar
$19
64 oz · bring your own or buy ours
$18
4 × 16 oz cans · core range only
Come Drink It
Whatever's written above, the freshest version of it is a hundred feet from the tank in the taproom. Check the hours, bring a coat for the patio.