Surrounded by small family farms, woodlands, and a neighboring winery, our newest location is home to a simple 20 BBL brewing system and a weekend tasting room built from repurposed materials in a true manifestation of the Strange Roots vision.
| Mon | Closed |
| Tue | Closed |
| Wed | Closed |
| Thu | Closed |
| Fri | 5-10:00pm |
| Sat | 2-10:00pm |
| Sun | Closed |
A distinctively tart and complex American sour, reminiscent of a West Flanders style ale fermented with fresh cherry juice and local yeast. Aged in French oak red wine casks then matured in fresh Bourbon barrels. Notes of bright tart cherry, candied blue and purple fruit, cotton candy, brown sugar, oak, vanilla, tobacco, finishing with a subtle leathery funk
Indian Pale Lager brewed with Tettnang and Hallertau hops then dry hopped with Simcoe. Notes of lite malty undertones and soft cracker like finish accompanied with soft citrus, spice, and piney undertones.
Pale ale brewed and fermented with Azacca, Loral and Citra hops. Notes of candied citrus, dragon fruit, lychee, and biscuit.
Sour ale fermented with elderflower and ginger. Tasting notes: white tea, yellow apple, peach flesh, fresh cherry blossom, hay
Farmhouse ale brewed with apples, orange blossom honey, coriander and fermented with Brettanomyces Claussenii. Notes of crisp yellow apple, pear, and vibrant undertones of honey.
This year’s Infinite Hibernation was created using selected casks of spontaneously fermented beer from 2017 and refermented in bourbon casks with homemade molasses and locally sourced honey. Aromas of molasses, American Oak, brown sugar dominate, with subtle notes of fig, raisin, dates and very mild leather. Flavors of honey-bourbon sweetness, stone fruit and red grape (Malbec), are assertive, with characteristics reminiscent of Pedro Ximenez sherry. The soft acidity with a sweet/sour affect provides a finish that is attenuated and rich, but with a dry tannic residual.
Equal parts Strong ale, Scottish ale and Viking metal concert. Ale fermented with elderberries, black currant, red raspberry, and black cherry juice. Notes of dark fruits, red fruit jam, accompanied by smokey undertones, earthiness, and peat.
Spontaneously fermented sour ale, cask aged between one to three years and refermented on Montmorency cherries. Notes of tart cherries, strawberry, rose petal, funk, straw and hay.
Spontaneously fermented sour ale, cask aged between one to three years and refermented on raspberries. Notes of candied raspberry, violet, red and purple fruit jam, hay, and subtle funk.
2 year aged wild cask beer refermented on Nebbiolo grapes and conditioned on single origin Ethiopian coffee beans. Notes of rich roasted malt, cocoa nibs, over ripe grape, plum, prune, green pepper, roasted coffee, finishing with soft acidic acid undertones.
Cask aged beer blended with fresh concord juice.
Hand selected old stock brown ale (aged 3-4 years) blended with young stock red ale (aged 1-2 years). Notes of soft acidity, dark chocolate, raisin, oak, black currant, cherry, and plum.
Farmhouse ale brewed with apples, orange blossom honey, coriander and fermented with Brettanomyces Claussenii. Notes of crisp yellow apple, pear, and vibrant undertones of honey.
100% Still Honey Ale fermented with Pennsylvania wild yeast and matured in Woodford Reserve Bourbon Casks. Hive Alive expresses very rich aromas of sweet raw honey comb, light kiwi, honeysuckle and hay. The undertones are soft elements of warm baking spice, vanilla and caramel. Although it is a beer, the texture, taste and flavors combined are reminiscent of part sherry, mead and ice wine. Conversely, the finish is actually relatively dry in taste, reminiscent to viognier, but with a slightly higher viscosity.
This year’s Infinite Hibernation was created using selected casks of spontaneously fermented beer from 2017 and refermented in bourbon casks with homemade molasses and locally sourced honey. Aromas of molasses, American Oak, brown sugar dominate, with subtle notes of fig, raisin, dates and very mild leather. Flavors of honey-bourbon sweetness, stone fruit and red grape (Malbec), are assertive, with characteristics reminiscent of Pedro Ximenez sherry. The soft acidity with a sweet/sour affect provides a finish that is attenuated and rich, but with a dry tannic residual.
The second release from our Farm to Fermentation series featuring peaches form Soergel's orchard.
Mixed culture farmhouse ale fermented with Western Pennsylvania yellow watermelon from Shenot farms. Notes of must, straw, white tea and vibrant melon.
Equal parts Strong ale, Scottish ale and Viking metal concert. Ale fermented with elderberries, black currant, red raspberry, and black cherry juice. Notes of dark fruits, red fruit jam, accompanied by smokey undertones, earthiness, and peat.
A blend of cask aged 2017 spontaneously fermented ale. Refermented on Pinot Noir and Zinfandel grape must to create a Rosé inspired integration of two artisan methodologies for the harvest celebration.
Spontaneously fermented sour ale, cask aged between one to three years and refermented on Montmorency cherries. Notes of tart cherries, strawberry, rose petal, funk, straw and hay.
Spontaneously fermented sour ale, cask aged between one to three years and refermented on raspberries. Notes of candied raspberry, violet, red and purple fruit jam, hay, and subtle funk.
Sour golden strong ale brewed with orange peel. Notes of fresh apple and pear accompanied by bright citrus and honey.
Hand selected old stock brown ale (aged 3-4 years) blended with young stock red ale (aged 1-2 years). Notes of soft acidity, dark chocolate, raisin, oak, black currant, cherry, and plum.
Spontaneously fermented sour ale aged in Pinot Noir casks for 1 year, aged in Cognac casks for 1 year and bottle conditioned for 1 year. Notes of currant, stone fruit, leather, oak, and earthy truffle.