Updated 5/12/25
| Tafelbier – 3.3% Belgian-style table beer. Full flavor with a modest ABV |
| Basic Criteria – 5.0% Kolsch-style ale |
| Kellerpils from Outer Space* – 4.3% Unfiltered German-style pilsner, served from serving tank on side-pull faucet |
| Currant Situation – 4.6% tart wheat ale fermented with plums and black currants |
| Jayne NEIPA – 4.8% hazy session IPA with MI Cashmere hops |
| 5×5 Brut IPA – 5.5% Brut-style IPA brewed with MI hops: dry, fruity, crushable |
| Split Decision DIPA – 8.0% double IPA with all MI-grown hops (13oz pour) |
| Roggenbier* – 4.9% Historical German-style rye beer showcasing locally-grown and malted rye from Great Lakes Malting Co., served from serving tank on side-pull faucet |
| Red Dead Lager* – 5.3% Easy-drinking red lager (Gluten-reduced) |
| Irish Stout* – 4.3% Roasty and drinkable Irish-style stout (Gluten-reduced) |
| Uncle Hank’s Cider – 6.5% crisp dry cider with a little help from our friends at Left Foot Charley |
| Clear Skies Cider – 6.0% dry cider with Ida Red and McIntosh apples via Tandem Ciders |
| Sensor Anomalies – Rotating Ciders selected by JP |
| Radiant Red Wine – 12.7% Merlot-based red blend with just enough sweetness |
| Weightless White Wine – 12.0% Pinot Grigio, great for warmer weather |
| Cultured Kombucha on Draft! – 0.0% Rotating flavors…ask your bartender! |