2285 S Main St

Playground is a hop forward ale that will adapt & change season to season. As it is our platform to experiment with new hop crops, innovations and techniques. As always, please share your feedback. Currently (Playground 2023-3), this beer utilizes HBC 586 in a 180f whirlpool, and a very aggressive use of the both Trident & McKenzie in the cellar. This combination will offers an unique aroma of NWish pine, grapefruit and green melon with a flavor of carrots & watermelon.

An ode to our favorite cultural documentary, Ideocracy. Brawndo, it's what “beer drinkers” crave. A clean, simple beer, that is crisp and refreshing when you just want to crush a pint or two. Brewed using one of our favorite Vienna style malts, grown by our neighbors up in Wyoming, for a malt backbone that has a hint of honey drizzled crusty toast. To complement that malt, Hopsteiner’s experimental hop 17701 lends a pleasant hop profile that smells of yuzu fruit and ripe apricots.

Inspired during a self-loathing sugar high courtesy of a freshly emptied bowl of Froot Loops©. We set out to replicate that lingering fruit cereal & milk after-taste your left with the moment you set the cereal bowl down after swallowing last drop of milk. So, why not make a cream ale brewed with Vienna malt, flaked corn, toasted oats, lactose sugar and heaping fistfuls of lemongrass & kaffir lime leaves. A crisp and clean beer with nostalgic memories of mid 90s Simpsons marathons and sugar cer

Fruited kettle sours may be a hotly contested beer-like beer, especially if the brewer dares to add lactose sugar to make them even more drinkable *gasp* but hey, they’re fucking yummy. We like yummy things. Sploosh is a seasonally changing fruited kettle sour, that yes, often will have lactose in it. We think of this beer as a bit of an open door to try weird and wacky ingredients. The current Sploosh is a vanilla & blackberry lactose sour that was brewed with Boshoff cookies.

A return to the hoppy beers the early 2010s with a NW amber ale brewed with a heavy dose of Mosaic hop and hop hash. Dank hops and stone fruit in the aroma with a classic rye crispiness and a clean bitter finish. Mmmm rye.

Made in celebration of Utah’s Pioneer Day aka “Pie-&-Beer Day”. We set out to make the world’s best pie into a tasty brew. This tasty sour has a clean fruit character with hints of marshmallow and vanilla. A perfect addition to a summer hot day.