Draft Beer Crowler
Large format beer cans filled in house by Fadensonnen.
Poured straight from the tap and sealed fresh daily.
32 oz. is the equivalent of roughly 3 or a liter.
Please refridgerate and enjoy for up to 48 hours after purchase.
A most classic example of a German pils. Situated in Germany’s beautiful Black Forest, the brewery was first established in 1791. Tannenzäpfle is made from the finest, all-natural ingredients Germany has to offer:
Water sourced from 7 natural springs in the heart of the Black Forest.
Malted barley from the Highlands and Valleys of the Black Forest.
Aroma hops from the Tettnang and Hallertau areas next to the Black Forest.
The yeast is cultivated at the brewery and is exclusively used in Rothaus beers.
No bitter hops are ever added and no other ingredients are used in brewing this deliciously refreshing Pilsner.
Unpasteurized, crisp, clean.
Germany, 5.1% ABV
Founded on October 4, 1894 by Heinrich Reissdorf and his wife Gertrud in the historic Severinsviertel of the city of Cologne (Köln), the Reissdorf brewery has established itself as the pre-eminent brewery of the classic Kölsch. The town of Cologne, the namesake for Kölsch, not only has more breweries than any other city in the world, but also has a federal law protecting its right to brew this pale, top-fermenting ale. Kölsch, which has been brewed in Cologne and outlying areas since before 1300. Furthermore, it has a brewers guild (founded in 1396) that mandates certain parameters for its brewing and protects the appellation worldwide. Kölsch is typically lighter even than Pilsner in color and is often around 5% ABV with a slightly malty, fairly soft palate. The finish is decidedly dry due to its high attenuation and firm hop character. The cleanness is a result of a fairly long, cold maturation of two to six weeks.
Germany, 4.8% ABV
A style first mentioned as far back as 1000 AD, officially the Leipziger Gose was introduced in 1738. This is a top-fermenting wheat beer with salt and coriander added to the boil and lactic acid added later. Unfiltered and unpasteurized, it pours dark yellow with apple-skin, plum and herb notes added to the traditional wheat ale flavor profile. The salty, dry finish results in a super fresh, thirst quenching ale.
Germany, 4.5% ABV
Kübelbier is brewed according to the historic beer style: Zwickelbier. Zwickelbier comes from the Franconia region in Germany and dates back beyond the Middle Ages. The name “Zwickelbier'' stems from the sampling mug (”Zwickel” in German) mounted at the outside of the tank for assessing the brew’s progress during fermentation. The Zwickelbier style is an unfiltered lager beer that traditionally is served as soon as fermentation is complete. Iis brewed as a pilsner and is then bottled directly from the cellars without any filtration allowing all the yeast and natural substances to enter the bottle. Unlike Kellerbier, the maturation casks of Zwickelbier are bunged (”gespundet in German) just before the end of the fermentation. This builds up effervescence in the brew. The beer pours a cloudy orange-yellowish color with a nice white head. The unique attributes of the style come through on the palate, as the flavors imparted by the yeast compliment the hop character and carbonation in the beer to create a robust yet refreshing beer.
Austria, 5.3% ABV
Aslin ‘Baby Shark’ IPA
Incredibly smooth and juicy IPA, dry-hopped with Citra. Notes of grapefruit, peach, mango, clementine.
Virginia, 5.5% ABV
Equilibrium ‘Fluctuation’ double IPA
Departures from Equilibrium are known as fluctuations. It pours a very hazy tangerine color, releasing bright tropical notes of passion fruit, mango, pineapple, and lychee with an undercurrent of sorbet and cream. Fluctuation tastes highly resinous and tropical with an assertive yet soft bitterness. “Perfectly unbalanced”
New York, 8.1% ABV
Wet City ‘BA Frenching’ barrel-aged saison
Mixed fermentation farmhouse ale with a primary fermentation on French saison yeast in stainless steel and a second fermentation on Brettanomyces in a Portuguese Moscatel de Setúbal puncheon for 6 months. This beer was a collab for The Dabney of DC.
Maryland, 7.8% ABV
Idiom ‘Island Time’ fruited sour
We built this brew to remind us from sunny times on the beach! We tossed over 350 lbs of Papaya and 40 lbs of Tahitian Lime into the mix. With a tart finish and a pronounced lime presence supported by a smooth and sweet backbone from the Papaya. Miss the beach? We do too, so let's go back.
Maryland, 6% ABV
Dunham ‘Oro Zuur’ dry-hopped sour
A blend of barrel-aged beers, then dry-hopped with mosaic. Delicately soft with hints of tropical fruit.
Canada, 5.5% ABV
Harviestoun ‘Old Engine Oil’ black ale
Old Engine Oil is a near-black brew with a silky-smooth rummy aroma, a coffee-ish palate, and a suggestion of the darkest chocolate. It is made from pale malt, roasted barley and malted oats. Old Engine Oil is well-hopped with the sweetish variety Galena from Washington State, Worchester Fuggles and East Kent Golgings. The PG (present gravity) of Old Engine Oil is unusually high. They wanted to produce a beer that had the character of a barley wine, i.e. high PG, lots of mouthfeel and high viscosity but with only 6 % ABV, rather than the more normal barley wine ABV of about 8.5 %. The trick is to balance this sweetness with the hop bitterness and acrid flavors from the roasted barley.
Scotland, 6% ABV
Brasserie des Franches-Montagnes (BFM) 'Procrastinator IV' Imperial stout a la pomme
Founded by oenologist Jérôme Rebetez, BFM has established itself as an innovative brewery in the French mountains of Switzerland. They stretch the idea of traditional styles, and ‘Procrastinator IV’ is no different. Scant info available reveals it to be an imperial stout, brewed with apple and quince. It possesses a velvety sweet familiar stout introduction that leads way to a sharp fruit finish. Only for the adventurous
Switzerland, 10.7% ABV
*Please note crowlers are not available for shipping.