The Mad Scientists make a pilgrimage to the hop motherland during harvest time to experience ripe hop cones in their freshest form. Pulled right off the bines, and never processed or dried, these juicy cones go straight into SENSI. It’s an incredible moment, witnessing hop cones at peak maturity… smelling them at their most fragrant… and it can only be experienced at the hop harvest. (Or by drinking a SENSI.) More »
Baltic tales spoke of ancient brewers tossing beans and barley into cauldrons, and steeping them to create dark, rich beers that “fell in showers.” The beans were a hearty substitute for barley in cold climates not ideal for grain production. As these brewers came to find out, the high protein content of these beans adds body and richness that’s excellent for dark brews. More »
Constant formulation is essential to the DNA of Sixpoint. Even though we’ve brewed our year-round beers hundreds of times, we’re always looking for ways to improve them, whether it be in flavor, aroma, hop character, and even visual presentation. So when Jammer flew off the shelves and we knew we had to brew a second wave to slake summer thirsts, we accordingly took the time to fine tune the beer in typical Mad Scientist fashion. More »
Hundreds of years ago, on the banks of the river Gose, a new type of beer was brewing. Brewers used salinated river water and special souring techniques to create a savory, extra-tart, refreshing beer that quickly became a prized (and costly) regional delicacy.
Sixpoint Gets Medieval and Drops ABIGALE in 6packs and on Draft… More »
We all have a beast within. Think of early human civilizations… tribes gathered around campfires, hair ragged, eyes ablaze. Strange brews slosh in crude wooden cups and run down their beards as they drink deep. Their half-wild dogs roam beside them: More »
- @BillLefchuck if you thought it was in a 6er before, you may be confusing it with RESIN.