Imperial Stout- 9.5%
The tools by which we farm represent a direct connection to the earth and what it provides. The iron plow is this writ large as a substantial instrument that turns not just the ground, but also the season. With an aroma of caramel and wet stone, this stout has a huge dark chocolate malt body that sweeps across the palate to finish firmly with a grip of roasted barley.
Bourbon Barrel Aged Field Bier - 5%
The clean canvas of our Field Bier is a beautiful medium to explore the addition of fruit, herbs, or, in this case, barrel. Aged in a Stein Distillery bourbon barrel, this farmhand saison is now layered with oak tannins, vanilla, and hints of bourbon barrel char. Enjoy exclusively at Agrarian's taproom.
Barrel Blend Pale - 7.5%
Wood and earth collide in this strong pale build from a blend of three distinctive creations: a barrel-aged Belgian pale ale, a strong farmhouse spelt ale, and a Brettanomyces fermented blonde. As this fusion opens up in the glass the initial notes of tropical fruit tartness readily evolve into an enticing dusty farm funk. Substantial, yet crisp, every continuous sip of this beer seems to provide something new to explore.
Wet-Hopped Belgian Wit with Kaffir Lime Leaf - 5%
With a bright and tropical Kaffir lime aroma, this Belgian Wit is geared for refreshment. The heavy use of wheat makes for a light and doughy malt body that hints at orange-flavored wet hops and a light dose of coriander. This wit epitomizes the “crushable” moniker!
Brett-fermented Wild Ale - 6%
Brettanomyces is a type of "wild" yeast (Brettanomyces means “British fungus,” having been discovered early on as a spoilage organism of some English ales). Unlike Saccharomyces cerevisiae (conventional or "domestic" brewing yeast), the flavors you might get from a Brett-fermented beer are particularly distinctive, with an emphasis on funkiness, spice, earth, and a bit of tartness.
The bright lemon citrus notes of our Sorachi Ace hops coalesce with the nutty and dusty contributions of Brettanomyces to yield a astounding sensory adventure. As this wild ale opens up in the glass, the experience evolves into a more tropical setting with overtones of pineapple and mango. This Rope Swing is truly a wild ride for the contemplation of those maverick beer drinkers!
Harvest Amber with Tomatoes, Chiles, and Onion - 5.9%
This English amber is brewed with generous amounts of roasted tomatoes, roasted poblano chiles, and caramelized onions! It’s really a meal in a glass, or what you need in the morning to right yourself for an inspiring day ahead. Bright tomato acid adds a decent tartness balanced by a full chile flavor with a touch of onion sweetness. We grew all these delicious vegetables right outside the brewery windows, picked them at their peak of ripeness, and roasted them fresh in out kitchen's wood-fired oven.
English Oatmeal Stout - 5.8%
Behold the darkness of nightfall before you... With an aroma of dark roasted cocoa and hints of freshly toasted nuts, this stout invites you to its obscure depths for warmth and comfort. Beneath an initial roastiness, layers of nutty caramel and browned biscuit are lifted across the palate by the soothing creaminess of local organic oats. The old-world English yeast leaves each sip with a touch of fruitiness and a trailing minerality.
Norwegian Orchard Ale - 5.3%
With our own in-house cider press, and an abundant selection of apples and pears from our neighbors at River's Turn Farm, we make fresh cider at our brewery every year. This years first orchard release is Pomme Fantastique... This Norwegian saison is a dance of complex fruity esters from a farmhouse yeast, bright herbal notes from our estate Mt. Hood hops, a toasty pie crust background from organic munich and rye, and a sweet apple roundness from fresh pressed cider. A true delight for reflecting on and celebrating the harvest season.
Belgian Rye Saison - 7%
With an aroma of black pepper and herbal zest, this rustic Belgian saison seeks to beguile your senses into its spellbinding Dark Northern rye spice and crisp clove finish. Dry, woody, and delightfully earthy – a concoction of wizardly transcendence…
Nordic Blonde - 6.4%
In homage of the early farmhouse brewing in Northern Europe, we created this brilliant blonde ale with a distinctive Nordic yeast blend. Isolated from spontaneously fermented apples on a remote island off the coast of Denmark in the fall of 2009, this culture is a unique blend of three yeast strains (two belonging to Saccharomyces cerevisiae and one Torulaspora delbrueckii). Crisp and bright, with complex notes ranging from clove and earth to pine and fruit, the yeast character resembles that of a Belgian saison crossed with a German weizen. Unique, interesting and delightfully rustic!
Farmhand Saison - 5.5%
Field Bier defines our sense of place out in the countryside doing what we do. From our farmhouse brewery to our field-to-table kitchen to our hop and vegetable farm, we are all farmhands turning the cogs of this unforgettable experience. Intentionally created as a simple, defining beer for inspiring reflection after a day of working in the field, Field Bier is: organic Belgian pilsner malt, French saison yeast, Agrarian nugget hops and fresh well water.
Continuously Hopped Red Rye Ale - 7%
Beware: Upon first approach, the aggressively resinous and piney hop character from our Chinook hops explodes from the glass with an intensity that's been observed to cause disorientation and a feeling of destinesia. Do not fret, for this initial blast is readily balanced by the layered malt depths of toasty rye spice and full-bodied munich malt complexity.
The method of continuously hopping involves the addition of hops every few minutes for the last 60 minutes of the boiling process. We used an immensity of Chinook hops to achieve this. This beer is not for the faint of heart.
Toasted Corn Jalapeno Sour with Sea Salt - 4.5%
Lobo de Leche (Spanish for "Wolf Milk") is exclusively found at Agrarian's taproom and Eugene's newest amazing restaurant - Black Wolf Super Club. Big Jalapeno aromas blast out of the glass followed by a grip of heat and a full toasted-corn tortilla body. After the aroma and flavor ride, this beer finishes with a crisp, zingy lactic sourness and a soothing salinity to leave you craving another drink (bite?). Described as “chips-and-salsa-with-lime” in a glass, this offering is perhaps the ultimate food pairing with itself.
Grisette Style Steinbier - 6%
In the Middle Ages, hot stones provided one of the best means of conducting heat for the process of brewing beer. This involved superheating stones over fire before placing them into a wooden vat of mash or wort to heat and ultimately boil the beer. The resulting brew became known as steinbier – German for “stone beer”. With access to locally quarried basalt stones and our own massive in-house wood-fired oven, we decided to give this old-world process a whirl. We used red-hot head-sized stones to heat the mash and to intensely caramelize the sweet first-runnings in the boil. The beer itself is a Grisette style (French miner beer) with a heavy dose of organic wheat malt. Rich layers of light caramel pervade the aroma and flavor with an underlying smooth mouthfeel and full body.
Bavarian Hefeweizen - 5.5%
This southern German style wheat beer has a fluffy light body and pleasant bread dough flavor from the significant addition of organic wheat malt. The use of German wiezen yeast produces a vibrant clove characteristic with underlying hints of candied banana. Soft yet lightly zippy on the tongue, Henrietta is quite a quaffable and flavorful wonder that never ceases to satisfy.
Farmhouse Porter - 6%
As winter tightens its cold, wet grip many tend to seek solace in more contemplative delights. Keeping this in mind, we created a recognizably comforting porter with an elusively subtle twist. Built with a full presence of chocolatey caramel malt and a toasted graham cracker body, this characteristic porter is uniquely fermented with a classic Belgian yeast. The Belgian LaChouffe yeast provides a satisfying dry finish and subdued fruitiness to an otherwise rich and smooth experience.
Bavarian Dampfbier - 6.4%
Dampfbier (German for “steam beer”) is an all-barley ale, medium-bodied, very gently hopped and fermented warm with a Bavarian Weissbier yeast. This beer style is now considered an oddity but used to be fairly common up until the late 19th Century. Historically popular in southeastern Bavaria (one of the poorer regions of Germany) - where wheat was considered much too precious to be used in beer. Additionally, lager beer-making, which requires careful temperature control, was also out of the question for these Bavarians. Out of these limitations was born the Dampfbier, the Bavarian commoners barley ale.
Zwiesel showcases the unique clove and spice notes from a traditional Weizen yeast combined with the bready maltiness of Munich malt. Think of this beer as a lightly rich amber with German wheat beer overtones.
Dark Dandelion Saison - 6.6%
Every year we host a work party geared for digging up and collecting dandelions on our farm. The gnarled dandelion roots are roasted in our kitchen's wood-fired oven until they are black and brittle. Once roasted, dandelion roots transform from a milky bitter flavor to that of toffee, coffee and dark chocolate. Ghazanfar is infused with the ground roasted dandelion roots as well as the fresh dandelion leaves and flowers. As aromas of dark coffee combine with Belgian saison fruitiness, a smooth cola-like malt body slides into a toasty cocoa finish.
French Grisette with Fennel Flower - 5.6%
This fennel flower infused Grisette is fluffy, dry and soft with a refreshing sensation from a touch of anise flavor. The French saison yeast is fairly tame in fruity and phenolic flavor compared to its Belgian saison counterparts. Thus, this beer is quite delicate and smooth throughout, from the up-front aromas of anise, all the way to the nice clean finale.
Cabbage and onions sauteed and seasoned with estate grown and smoked Ancho chiles
Estate-grown brussel sprouts roasted with pork belly. Topped with balsamic vinegar glaze and hazelnuts
Roasted Delicata-squash, carmalized onions, hazelnuts and cranberries. Topped with a maple-tahini sauce
Chef's choice of artisan cheeses, seasonal fruits and vegetables. Served with side of house made butter or jam.
Chef's choice seasonal pickled veggies.
Tomato sauce, mozzarella, smoked pork pepperoni, and pickled onions.
Tomato sauce, mozzarella, garlic, and oregano.
Vegetarian pizza made with fresh seasonal ingredients.
Seasonal selection of farm fresh produce with a meat addition.
Hardy beet soup with beef. Comes topped with sour cream
Made with fresh estate-grown squash, maple syrup and nutmeg
With poblano chiles, rosemary, french thyme and cream