Line & Twine IPA combines the biscuity creaminess of Maris Otter malt with the subtle use of Columbus hops to produce a slightly bitter, clean ale. East Kent Goldings and Mosaic hops finish the mix to produce a very well balanced, very drinkable, IPA with nice mango & apricot notes.
Dated * 1858 is named for the year Petaluma was incorporated and the use of California dates in the recipe. This Ruby IPA perfectly balances the earthy sweetness of medjool dates with the bitterness of Cascade hops for a taste that begins with a subtle, sweet aroma and flavor and finishes with a soft hoppiness that doesn't linger for too long.
This well-balanced IPA is named for the Oakhill-Brewsters Historic District in Petaluma. It’s full bodied and maltier than the typical IPA thanks to a mix of 2-Row, Maris Otter, and caramel malts. Bravo and Calypso hops help it finish with a subtle melon flavor.
Cousin to the Brewsters IPA, the Oakhill IPA is a little darker, has a little more caramel character and a bit more alcohol. Bravo and Mosaic hops give a melony, mango aroma that finishes the full-bodied maltiness very well.
Named after the infamous pumpkin patch on the north side of Petaluma that backs up traffic each year on Hwy. 101, this Pale Ale smells of cinnamon and cloves, while delivering a fairly subtle pumpkin flavor. We do get our pumpkin from that patch, which makes this beer as seasonal as they come!
This Belgian style Blonde Ale is made with Belgian pilsen and Belgian aromatic malts plus lots of East Kent Goldings hops for lots of flavor. However, it's the Belgian Abbey yeast that defines this ale, adding a spicy bonus to a crisp, clean taste.
Tripel J is a Belgian style Tripel made with a complex mix of German and Czech hops that layer nicely over Belgian pilsen and Belgian aromatic malts. A Trappist yeast adds spiciness and aroma to provide a well-rounded drink.
Porters were the first industrialized beers and this Brown Porter is meant to convey the industrial side of an otherwise pastoral Petaluma. British pale and brown malts are complimented with a mixture of English and German hops. Saaz hops working their shift after the British ale yeast make Porterluma a very flavorful and easy-drinking ale.
Old Adobe Stout is made with British pale malt and black barley, with white wheat malt added to ensure a smooth, creamy head. Opaque black in color, this classic Dry Stout is meaty and very drinkable.
This Honey Nut Brown Ale, made with a complex balance of black barley, chocolate malt, wheat and honey (but no nuts), is an extremely flavorful ale, begging you to come back for more after each quaff. Supporting the flavor in Lamppost Ale is a mixture of American hops and a London ale yeast. The honey comes from our very own bees on the roof of the brewery, so this delicious beer is available only when the bees produce enough honey.
A rich mixture of specialty malts added to a base British pale malt infuses this Irish style Red Ale with a deep flavor and a subtle red color. English hops and an Irish yeast ensure that the malts carry the day for Red Tag Ale.
This highly hopped ESB (Extra Special Bitter) balances extra maltiness from British pale and caramel malts, flavorful English and German hops, and low carbonation to produce a very drinkable alternative to over-bittered IPAs. The East Side Bitter starts bitter and finishes smooth.
When offered a custom made beer to enjoy after a hard day's work, a group of computer animators who worked with JJ requested a Northern English Brown Ale. Thus was born Rivertown Brown, a mix of British and American pale malts along with with Munich, Chocolate, and some wheat malt for a smooth mouth feel. With traditional English flavor and aroma hops, Rivertown Brown is meant to be an easy drinking Ale.