The Beers of Mutantis
We never brew the same recipe twice, so it can be a struggle to keep up with our current offerings. Below is our line up (not including our keg infusions series or “tiny batch” taproom exclusive) as of July 14, 2022.
Our flagship New England-style juicy IPA (now available year-round) features a smooth malt base of millet, rice, and quinoa, with a fruity German ale yeast and a soft pillowy mouthfeel. Low in bitterness but huge on aroma, we use a different trio of hops on each batch. The current version uses a combination of Nugget, Mosaic, and Idaho 7® hops, for some seriously juicy flavors of stonefruit, mango, and tangerine.
Our flagship Andean-inspired sour corn beer is one of the most unique styles we offer. Soured in the brew kettle using Lactobacillus helveticus, then blended with fruit and hot-fermented with Norwegian kviek yeast, it’s as far from a traditional chicha as it is from a traditional European beer. The fruit varies with each batch; currently it’s curuba, also known as “banana passionfruit”.
With this beer, we wanted to really push past a sensible amount of bitterness and create a real palate-wrecker. Hopped entirely with CTZ, it’s got the classic West Coast citrus and pine flavors and a powerful lingering bitterness, which is barely kept in balance by a substantial amount of caramel millet malts.
This “cerveza ambár” is very much a New World take on a Vienna lager. Featuring lots of malted organic corn and a melange of toasted millet and rice malts, it has a lot of malt complexity and a gorgeous crystal-clear amber color. However, thanks to a clean Swiss lager yeast and a long lagering process, it’s surprisingly crisp and refreshing!
Commissioned by our other top-tier Indiegogo backer, this rich dark beer is medium-bodied, low in bitterness, and features an extremely diverse grain bill with a veritable rainbow of roasted millet and rice malts. Cold-brewed espresso blended in during conditioning enhances the roasty richness. Try it in a stout float with your favorite ice cream!
If ever there was a warm-weather dark beer, this is it! Unlike roasty modern robust porters, pre-prohibition porters are crisp and fruity, getting their color from caramelized sugars rather than roasted malts. Ours features malted corn as well, and drinks like a dark kölsch more than anything.
A deep and dark grain base with lots of caramel millet malt is moderately soured with lactobacillus helveticus, then fermented with tart and sweet cherries. It is then conditioned with cold-brewed coffee and aged on cherry wood, for a complex yet harmonious beer that is both bright and earthy at the same time!