Exhausted by the tedious work and rancid beer, deck swabs O’Sullivan and Freccia abandoned Sir Francis Drake’s Galleon. Days later, they washed up on a tiny island in Tomales Bay, where they encountered local oyster farmers John and Terry. Soon, these beer mutineers and oyster mercenaries were feasting on roast pig, fresh oysters and goblets of the captain’s finest ale. They could think of worse fates than being MAROONED ON HOG ISLAND.

Maybe not the easiest pale ale to brew, but we think it’s worth the effort.  The intense rye spice and woody Pacific Northwest hops are a perfect companion for those nights under the stars with friends, music and a fire pit. 

Two strains of Trappist yeast, one Belgian ale yeast, and Belgian candi sugar highlight this remarkably intricate, fruity, spicy, and earthy straw-colored Belgian Pale Ale. Belgian Pilsner and Biscuit malts from Beloeil and German Vienna malts from Bamberg provide a clean backdrop for the spicy and lightly herbal Sterling hops. A votre santé from the Bronx.

Our flagship: a bold American pale ale with an English backbone.  Think driving a ’64 Mustang over London Bridge.  This is the beer we drink when hanging out after a hard day at the brewery.