Cloud Candy

New England Style India Pale Ale

A hazy, deep golden-orange color with aromas of papaya, mango, and starfruit and a smooth and crisp finish.

6.5% ALC/VOL

Double Dry-hopped with: Citra, Mosaic, Amarillo

Cosmic Distortion

Double India Pale Ale

Double dry-hopped with 6 lbs per barrel of Galaxy & Mosaic hops, this is our hoppiest IPA ever. It’s a juicy, hazy, dank double IPA with notes of passion fruit, mango, pineapple, starfruit, papaya, and tangerine.

8.0% ALC/VOL

Double Dry-hopped with: Galaxy & Mosaic

Strawberry Smoovy

New England Style India Pale Ale

Tropical and vibrant with a smooth and creamy finish. We brew it with flaked oats, strawberries, Madagascar vanilla beans, and lactose sugar, and then we dry-hop it with generous amounts of El Dorado and Mosaic.

7.5% ALC/VOL

Brewed with: Strawberry, Vanilla, Lactose Sugar

Mango Lassi

Sour India Pale Ale

A Sour IPA dry-hopped with Ekuanot and Mosaic hops, and fermented with mangoes, peaches, and lactose sugar.

7.0% ALC/VOL

Dry-hopped with: Mosaic, Ekuanot

Sour Face

Berliner Weisse

Berliner Weisse fermented with kiwi and raspberry to create a delicately layered sweet, tart, and refreshing beer.

5.0% ALC/VOL

Mocha Stout

Milk Stout

Dark, rich, toasty, and creamy with notes of chocolate and roasted coffee.

6.7% ALC/VOL

Malt: 2-Row Pale, Caramel, Black, Chocolate, Roasted Barley
Hops: Warrior, Goldings


Our Ingredients


We use pure, delicious water.


Malted Barley

We brew our beers with the highest quality malted barley, which is the primary source of the beer’s color and contributes significantly to its flavor and mouthfeel. We do not use adjuncts such as rice, corn, enzymes, or sugars.

What is malted barley? Barley grains are made to germinate by soaking in water and are then halted from germinating further by drying with hot air. By malting the barley grains, the enzymes are developed that are required for modifying the grain’s starches into fermentable sugars during the brewing process.



Hops are the female flowers of hop plants, which balance the sweetness of malted barley and offer different levels of bitterness, complex taste profiles, and wonderful aromas.



Yeast metabolizes the sugars from the malt in anaerobic or low-oxygen conditions to produce alcohol. Our yeast produces rich, full-bodied beers.

How It’s Made


Malted barley is ground up in the Mill and added to warm water in the Mash Tun, causing starches in the malt to convert to fermentable sugars. The resulting liquid is called wort.


After the spent grain is separated from the wort in the Lauter Tun, the remaining liquid is boiled at different temperatures in the Wort Kettle for various lengths of time and hops are added, both of which create a unique flavor and aroma profile. The spent grain is rich in protein, so the local cattle love it!


The wort is cooled and transferred to the Fermenting Tank where yeast metabolizes the sugars from the malt in anaerobic or low-oxygen conditions to produce alcohol over the course of about a week. The wort is now beer and is transferred to the Lagering Tank where it matures for about three weeks.


Mighty Squirrel is filtered, bottled, packaged, and sent to stores!