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.
Western Pennsylvania Saison brewed with lemon balm, Saaz and Strisselspalt hops and dry hopped with Hallertau Blanc. Fermented with Fresh pressed Cayuga grape juice, our house culture and native yeast. Notes of tropical fruit, white grape, soft citrus, lemongrass, and elderflower.
Wild cask blended ale. Notes of peach, stone fruit, grapefruit, nectarine, tangerine, delicate funk finishing with bright acidity.
IPA brewed with Columbus and dry hopped with Mosaic hops. Notes of blueberry, Pineapple, finishing with a soft dank bitterness.
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.
Lager, brewed with Munich, Vienna and Pilsner Malts, hopped with German Perle and Tettnanger hops. Notes of crisp and refreshing lite malt gives way to a soft mellow hop presence.
Dry hopped sour with Mosaic and Simcoe. Notes of stone fruit, peach fuzz and apricot.
Western Pennsylvania Saison brewed with lemon balm, Saaz and Strisselspalt hops and fermented with our house culture and native yeast. Notes of banana, bubblegum, soft lemon, finishing with mellow earthy undertones.
Cask aged beer blended with fresh concord juice.
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.