We’ve got a beer for every season!
WINNER: SILVER MEDAL
Gluten Free Beer, 2016 U.S. Beer Open
Anyone who’s been to our taproom has probably met Kai, Randy’s friendly golden retriever (and unofficial Ghostfish mascot). This spring seasonal pays tribute to him: a brilliant red body with a playful malt personality, greeting you with a friendly hop-forward bark. Cheers to spring!
Ingredients : water, malted & roasted buckwheat and millet (from Grouse Malting Co.), tapioca syrup, candi syrup, hops, yeast
“Gosefish?” It was a pun too obvious to resist, making it the perfect name for a beer that’s just too good to resist! With its vivid pink hue, tart cranberry tang, and subtle refreshing saltiness, this funky sour ale is sure to hook you. Brewed with Washington-grown cranberry juice from Starvation Alley Cranberry Farms!
Ingredients : water, malted millet (from Grouse Malting Co.), malted rice (Eckert Malting), quinoa, cranberry juice, hibiscus, hops, coriander, salt, yeast
Available in 22 oz bottles
Brewed in the Belgian Abbey Tripel style, known for it’s fruity & spicy aroma, light body, and sturdy strength. Spices included are a traditional mix of cinnamon, nutmeg, ginger, clove, allspice, and coriander. A crisp malt flavor & subtle bitterness from the Mt. Hood hops balance the spices and keep the beer refreshing & quaffable.
Ingredients : water, malted millet (from Grouse Malting Co.), malted rice (Eckert Malting), eet sugar, pumpkin, hops, spices, yeast
Available in 22 oz bottles
When the days get short and the weather feels like the coming of a new ice age, the urge to hibernate gets tough to resist. Don’t give in! Bundle up, and let this hearty porter chase off your winter weariness with the invigorating aroma of Tony’s Ganesha Espresso. Brewed with dark roasted buckwheat, millet, and rice malt, and finished with the darkest Belgian candi syrup ever made, this rich & decadent treat will stand up to the worst winter weather.
Ingredients : water, malted millet (from Grouse Malting Co.), malted rice (Eckert Malting), roasted buckwheat, brown rice, candi syrup (date & beet sugar), coffee, hops, yeast
Here’s what’s currently on tap:
Co-Conspirator Apricot Sour —
Brewed in collaboration with Revelation Brewing in Rehoboth Beach, DE, this sour has a base of quinoa, buckwheat, millet and rice. Co-Conspirator has a smooth, honey-like malt character, a bright sourness, and a hint of fruity hop aroma from Palisade hops. Kettle-soured with cultures from Goodbelly coconut probiotics, apricots were then added at the end of fermentation.
Covfefe Imperial White IPA —
Fruity yeast aromatics with notes of banana and clove intermingle with a bracing hop bitterness with overtones of tropical fruit and citrus from Azacca and Eureka hops. “Enjoy!!”
Brewed one keg at a time on our Kickstarter-funded 15-gallon pilot system!
What Will We Brew Up Next?
Experimentation is at the heart of what we do at Ghostfish. We are always on the search for new gluten-free ingredients and boundary-pushing recipe ideas, as well as innovative ways to faithfully translate classic beer styles into 100% gluten-free forms. We use our pilot system to brew small batches of new recipes, then let our taproom customers help us decide which beers deserve to graduate to full production. These beers change every week, and usually go fast, so follow us on Facebook and Twitter to keep up with the rotation!
A partial list of past experimentals: Nut Brown, Smoked Porter, Chamomile Blonde, Imperial Stout, Kombucha Sour Mash, Citra Single-Hop Blonde, Irish Red, Colorado Crystal, Buckwheat Porter