We just finished canning a new double dry hopped version of Everything Eventually — this one featuring the Australian hop Vic Secret. Just like for Everything Eventually, we first dry hopped the beer with Citra — then we added an additional dry hop with Vic Secret. The result is a beer with a ton of passionfruit, grapefruit, pineapple & pine aroma/flavor. Cans are now available for to-go purchase in the taproom. We will also be unveiling this tropical paradise land of a beer at Great Taste this weekend & at our pre party at Mint Mark. Cheers.Read More
The time has come for the release of this year’s L’été, our summer seasonal saison. For 2018 L’été, we selected a small number of our favorite barrels containing aged mixed fermentation saison. The result is a dry beer with a complex Brett expression and subtle acidity, with notes of ripe pineapple, lemon, hay, funk, and oak. The beer in this year’s blend was fermented and aged entirely in used red or white wine barrels with a mixed culture of Brettanomyces and souring bacteria. AND this marks our first time bottling a mixed fermentation beer. After bottle conditioning with additional Brett for nearly 4 months, we absolutely love how this beer turned out. It’s everything we love about mixed fermentation saison.Read More
Today, we are releasing cans of The Only Time is Party Time, our milk stout brewed with toasted coconut and cold brew coffee. It’s tasting extra smooth and delicious. Due to a few issues with our canning line, we only have a handful of cases available.Read More
Today, we are finally releasing cans of Luxe and Reduxe, our milk stout brewed in celebration of Door County Brewing Co.’s 5 year anniversary. This decadent milk stout brewed with maple syrup and cold brew coffee—it’s sweet, it’s rich, it’s the perfect nightcap. This first round is taproom only. Limit THREE 4-packs per person per day. Cheers.Read More
This Friday, 6/29, we are releasing MOTEL CITROEN, a Norwegian-inspired farmhouse ale brewed with key lime zest & lemon verbena and fermented with a Norwegian kveik strain. This bottle conditioned version of Motel Citroen is pure magic—a subtly complex combo of lemon/lime aroma/flavor and a wide array of tropical fruit notes produced from fermenting this Norwegian farmhouse strain at extremely high temperatures.Read More
Today we’re are releasing our third canned beer—WHATEVER FEELS RIGHT, our peach milkshake IPA brewed with lactose sugar. We are super pumped with how this latest batch of our peach milkshake IPA turned out. The peach & tropical fruit/citrus notes are jumping out of the can. Whatever Feels Right is priced at $11.99/4-pack with 43 total cases packaged. Cheers.Read More
Today, we are releasing 4-pack cans of Closer Everywhere, packaged yesterday. Since this is our first Hacienda can release and we only packaged a small amount, we are putting limited on to-go sales of these cans. Each person is limited to THREE 4-packs per day. Closer Everywhere is $12.99/4-pack with 51 total cases packaged. Due to the small number of cases, these will only see limited distribution—but more will be making their way into distro soon.Read More
Today, we are releasing 4-pack cans of Everything Eventually, packaged yesterday. Since this is our first Hacienda can release and we only packaged a small amount, we are putting limited on to-go sales of these cans. Each person is limited to THREE 4-packs per day. Everything Eventually is $11.99/4-pack with 80 total cases packaged. Due to the small number of cases, these will only see limited distribution—but more will be making their way into distro soon.Read More
We are excited to announce the release of Le Printemps, our Spring seasonal saison brewed with raw Wisconsin honey and dry hopped with Huell Melon hops. Le Printemps is brewed as a reflection of the Spring season—snow melting, weather warming, green slowly returning. Expect a rustic, dry beer with notes of citrus, spice, melon, and honey.
Le Printemps was the first batch we brewed on our new 15-barrel brewhouse back in late January. This beer also represents another important milestone for both our Hacienda Beer Co. and Door County Brewing Co. brands, as this is our first beer ever bottled in Baileys Harbor.Read More
In late March, we received a shipment that we've been eagerly awaiting since announcing this Hacienda project back in February—three oak foeders from Foeder Crafters of America in St. Louis. Foeder Crafters have made foeders for a bunch of well-known sour producers in the US, including New Belgium Brewing, Side Project Brewing, The Bruery, and Trillium Brewing, among many others, and are the only producers of American foeders. Although ours are on the smaller size (7 barrels each), these oak vessels will allow us to substantially increase the production of our mixed fermentation beers. The first of these three foeders will be the home of a rye Brett saison that is currently undergoing primary fermentation with our house saison yeast strain. We can't wait to see how this first beer ages in its new home.Read More
DOOR COUNTY BREWING CO. TURNS 5 THIS YEAR! Join us for a weekend long celebration of the 5 Year Anniversary of Door County Brewing Co. on 6/15, 6/16 & 6/17! We will have live music from The Lil Smokies and Night Moves on Friday and Saturday nights. Their anniversary coincides with the annual Door County Beer Festival 2018 on Saturday 6/16—be sure to join us at the fest!Read More
Join us this April and May at the Door County Brewing Co. Taproom & Music Hall for a stellar lineup of live music, including a ticketed show by Dale Watson on Sunday, May 6, as well as a special Beard and Mustache Competition on Sunday, May 6. Visit the Music Hall's Facebook page for more details and to RSVP.Read More
Two weeks ago, we bottled our first beer for Hacienda—Le Printemps, our Spring seasonal saison brewed with raw Wisconsin honey and dry hopped with Huell Melon hops. Le Printemps is brewed as a reflection of the Spring season—snow melting, weather warming, green slowly returning. This rustic saison has a dry finish with notes of citrus, spice, melon, and honey.
This bottling day marked an important achievement for our team—for both Hacienda and Door County Brewing Co. Not only was this the first bottled beer under our Hacienda label, but this was also the first time we bottled a beer produced in Baileys Harbor (under either brand).Read More
In February, we shared our first beers with a handful of bars and restaurants in Milwaukee, Madison, and Appleton. With this new Hacienda venture, we have the ability to send these markets more beer produced in Baileys Harbor than ever before—this is something we're thrilled about.Read More
If you weren't able to make it to our Launch Event this past Saturday, don't worry—we have a brief recap for you here, along with photos that perfectly captured the vibe.
The beers started flowing right at 11AM. We launched our first three drafts—Vertigogo, a milk stout with espresso and cinnamon; DNT LSTN, a funky, tart Chardonnay barrel fermented saison; and Velvet Bulldozer, a double-mash imperial stout, coming in at a meager 11.5% ABV.Read More
This past Friday and Saturday, we were finally able to put our new 15-BBL brewhouse to test. For our first batch, we brewed Le Printemps, our Spring seasonal saison brewed with raw Wisconsin honey, dry hopped with Huell Melon hops and fermented with our house saison yeast culture. Le Printemps is brewed as a reflection of the Spring season—snow melting, weather warming, green slowly returning.Read More
Join us on Saturday, Feb. 3 for the official launch of Hacienda Beer Co.
Our drafts will be released for the first time—including Vertigogo, a milk stout with coffee and cinnamon, and Dnt Lstn, a chardonnay barrel fermented saison. We'll also have a firkin of Vertigogo with chocolate and raspberries starting at 2 pm. There will be lawn games in the beer garden all day, and Joseph Huber will keep the good vibes rolling as the musical feature starting at 7 pm.