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 | 5-10:00pm |
| Fri | 5-10:00pm |
| Sat | 2-10:00pm |
| Sun | 2-8:00pm |
Our Gibsonia location currently offers a full kitchen menu during normal business hours with indoor and outdoor seating.
House culture fermented Saison brewed with Perle, Strisselspalt and Saaz hops, fermented with hibiscus and rosehips. Notes of delicate strawberry, tea like undertones, bubblegum, clove and banana.
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.
Belgian dubbel with a porter-esque roasty quality. Fermented with our Brettanomyces Lambicus strain for an unexpected cherry-tart finish.
IPA brewed with Columbus, Citra and mosaic hops, Dry hopped with Citra and Mosaic. Notes of soft citrus, pine, tropical fruit and dank resin.
Barrel aged wild ale aged on Fresh lime zest and juice with Pink Himalayan salt.
Hybrid dry hopped sour with Mosaic and Simcoe. Notes of stone fruit, peach fuzz and apricot.
Rye sour with notes of dark cocoa, cinnamon, soft spice, crisp tart apple, finishing with subtle malty undertones and pineapple.
IPA brewed with citra hops and generously dry hopped with citra cryo hops. Notes of tangerine, lime and grapefruit, balanced out by soft dank bitterness.
Sour golden strong ale brewed with orange peel. Notes of fresh apple and pear accompanied by bright citrus and honey.
Cask aged beer blended with fresh concord juice.
Farmhouse ale brewed with apples, orange blossom, honey, aged in sauvignon blanc wine barrels. Notes of apple, pear and peach.
A distinctly tart and complex American wild ale reminiscent of a West Flanders style ale. Fermented with Blackberry juice and local yeast aged in French Oak red wine casks.
Sour Ale fermented with Pennsylvania foraged acorns aged in Bourbon barrels. Notes of toasted malt, vanilla, brown sugar, earthy moss, oak, and delicate funk, finishing with a nice tannic pull and soft acidity.
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.
Belgian dubbel with a porter-esque roasty quality. Fermented with our Brettanomyces Lambicus strain for an unexpected cherry-tart finish.
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.