PREMIUM ALES

Steamy Cream California Common Ale
Our lightest ale is made with pilzen malt, flaked oats, and malter wheat. It’s delicately hopped with Goldings and fermented using lager yeast at ale temperature.

Pavlov’s Pilsner
WBC’s first lager was originally produced in Bohemia in 1842. We’re conditioning you to enjoy its refreshing, slightly hoppy, taste.

Horse Heaven Hefe Bavarian-Style Hefeweizen
This traditional Hefeweizen uses what for over half of the malt to combine with Babarian-style yeast in a slightly warmer fermentation process. Vanguard hops are used.

Highlander Scottish-Style Ale
Generous helpings of Caramel and Vienna malts give this ale a rich amber color and smooth flavor. It’s lightly hopped with Yakima Goldings.

11th Hour Pale Ale
Our Pale is amber-colored with its malty flavor balanced with robust hoppiness. It’s bittered with Magnum and finished with Goldings.

Over-the-Edge Dry-Hopped Pale Ale
For hop loveres, we’ve taken our 11th Hour Pale a step further by adding hops at kegging. There is a distinct hop flavor in the finish.

Palouse Porter
The roasted malt flavor results in smoothness and easy drinkability. the result is a full-bodied, malty brew that was first created at the start of the Industrial Revolution.

D2O Heavy Water Stout
This is a classic dry stout made form chocolate malt and roasted barley with a few oats for creaminess. The result is a “coffee-like” flavor and aroma.

SPECIALTY/SEASONAL BREWS

Friar Lawrence Belgium-Style Ale
The use of Caramel and Honey malts gives the sweetness, Goldings hops provide the balance and Abbey-style yeast introduces a unique spicy character.

Friar’s Blessing Raspberry Lambic
The essence of raspberries sweetens this lambic for a refreshing brew with little hop presence.

Friar’s Decadence Chocolate Chocolate Imperial Stout
This is sweet, robust dark ale, with just a hint of chocolate from the the baker’s cocoa added to the boil.

Friar’s Sahib Imperial IPA
Highly hopped for the true IPA connoisseur.

Friar’s Penance Barley Wine Ale
Fermenting for 9-10 moths allows the complex flavors to blend to produce a unique brew that is available for a limited time each year, after Thanksgiving.