This particular IPA, like many of the others they’ve done, is more juicy than super bitter. Foster and Bischoff’s recipes let the hops do most of the talking while remaining very drinkable.

This is one Main and Mill’s newest beers and one that was crafted for the brewer to enjoy while brewing.  “We realized how bad we wanted a brown ale back on tap, but one that we could drink during a brew day without it affecting the ability to work or do what we need to do.” From that came this 4% brown ale and the base for another beer, the Caramel Coffee Brown.

It drinks with light roasty flavors almost more resembling toast with hints of caramel.

After making their name on super hoppy IPA’s and dark stouts, Foster and Bischoff began thinking of creating a pale ale.  After a few solid bottles of some local and national Pale Ales, they decided to put one on tap here.  They didn’t miss with their first attempt.

Brewed with a traditional English style grain bill and English yeast as well as American hops: Centennial, Cascade, and Amarillo to offer an American take on this standard English style.

As of this writing, Lemon Shandy is no longer on tap, but bookmark this story till next summer friends, and you will be rewarded.

Main & Mill had a few previous Berliner Weisse beers on tap this year that have been released to incredible reception.  They also received suggestions from guests asking them to try a shandy of some sort. Challenge accepted.

This shandy isn’t nearly as sweet as many others you may have tried. It isn’t mixed with lemonade as many others are. Rather they made a beer that starts slightly tart but finishes with a strong lemon flavor and aroma while remaining very refreshing for the hot weather.

The credit for American Blonde goes to Foster’s wife Rachel who, while married to a brewer, isn’t much a beer fan.  “She’s always liked macro light lagers and not much else,” said Foster.  So he wanted to have a go at turning the biggest macro brewery lover into a craft beer beginner. To do that, he crafted something that she could enjoy for an entire evening. After maybe eight different iterations, which included many sour faces from Rachel as she tasted the versions that didn’t make the cut, Foster found one that she loved.

“We knew we had this particular brew locked down. Since then, the recipe has stayed the same and luckily has opened the eyes of many macro beer lovers, which is part of our goal here at Main & Mill,” said Foster.

It is a very light beer that is easy to drink year-round. There is little to no perceivable bitterness with light malty flavors. It’s super light and crisp.

Arguably Main & Mill’s most popular recent beer.  We love peanut butter in about every way and it clearly goes perfectly with chocolate.  But while other versions of the beer that you’ve tried probably focus on the chocolate, this beer is more focused on the peanut butter while still clearly having some of the chocolate characteristics of a porter. Foster says they’re also dabbling with an Imperial version. Like a Reese’s Peanut Butter cup in a glass with a bit more real peanut butter flavor, Foster and Bischoff learned how messy powdered peanut butter can really get, how hard it can be to truly get it into solution. Lactose, which they add to the boil, can be a sticky mess as well.