IPA

India Pale Ale

Tropical with mango, citrus and papaya notes, and a piney, fruity aroma.

7.2% ALC/VOL, 65 IBUs

Malt: 2-Row Pale, Light Munich, CaraPils, CaraMunich
Hops: Mosaic, Citra, Columbus

 

IPL

India Pale Lager

Balanced with citrus, pine and grapefruit notes, and a floral aroma.

7.2% ALC/VOL, 55 IBUs

Malt: Pilsner, CaraPils, Munich, CaraMunich
Hops: Warrior, Centennial, Citra, Galaxy, Amarillo

 

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

 

Belgian White

BELGIAN WITBIER

Refreshing, unfiltered, and complex with coriander and fresh orange peel.

5.2% ALC/VOL

Malt: 2-Row Pale, Red Wheat, Raw White, CaraPils
Hops: Saaz, Tettnang

Our Ingredients

Water

We use pure, delicious spring water.

Barley

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

Hops

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

Yeast

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

How It’s Made

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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.

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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!

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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.

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

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