beers

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In honor of my ancestor, Patrick Athanasius Dwyer, Dwyer’s Ire is brewed with a special, 2-row, spring barley, grown, harvested and kilned in County Cork, Ireland, Patrick’s place of birth. A custom blend of crystal malts and roasted barley gives this classic Irish ale its signature caramel and toffee-like flavors, its dry, roasted finish and its ruby red hue. Keeping with tradition, Dwyer's Ire is lightly hopped with East Kent Golding and Fuggle hops - the gold standard for vintage Irish beer.

Für Schmitz Sake is the quintessential German hefeweizen, brewed in the Reinheitsgebot tradition using only the finest German wheat and barley malts, mountain spring water, and a dash of all three German noble hops: Hallertau, Spalt and Tettnang. A centuries-old German yeast strain is used to ferment this beer, which produces the distinct aroma and flavor of banana and cloves. This  frothy, summer beer pays homage to Johan Schmitz and my German ancestors who immigrated from the Rhineland.

As a fitting tribute to my Flemish great grandfather, Raymond “Boomer” Claeys, Boomer’s Farmhouse Ale was born out of Belgian farming and brewing tradition. This rustic, Belgian saison begins with a base of Belgian pilsner and American 6-row pale malts, and a healthy serving of flaked corn, wheat and rye. Raw honey and a touch of ginger and orange peel is added at the end of the boil, which is then dry-hopped with classic Saaz hops, lending a dry, spicy finish to this crisp, refreshing beer.

Commemorating Major John Bliss and his family’s historic ties to the original colonies, Major Bliss is a vintage, pre-Prohibition porter brewed with a blend of pale, crystal and brown barley malts and torrified wheat. Borrowing from colonial brewing practices, a generous helping of molasses and pure maple syrup is added at the end the boil. This dark, robust beer is balanced with Cluster hops, an American original and the hop of choice for our rebellious forefathers.