"Triple-squashed.” Squash is added to the mash tun, boil kettle, and fermenter. Pumpkin seeds are toasted, crushed, and also added to the mash. The ale has a “wet-squash” addition to the fermenter which consists of squash that has been slow roasted for several days into a creamy squash butter. It is then finished with a gentle inclusion of cinnamon, nutmeg, and toasted coriander to complement the squash flavors and aromas.
A 100% dedicated gluten-free craft brewery based in Portland, Oregon. All of our beers are 100% gluten-free. Our approach to making great gluten-free beer is a simple one: don't start with what you don't want. We start with ingredients that are naturally gluten-free and craft them into great gluten-free beers in our brewery. We do not and never will use barley, wheat, or rye and then attempt to chemically or enzymatically remove the gluten.