moustache-1
Lauri and Matt Spitz in their newly opened tap room.

I recently visited the Moustache Brewing Co. during their ribbon-cutting ceremony and was able to taste through three of their current releases.  The One Drop Pale Ale, Everyman’s Porter and Ocelot 2.0 IPA were all impressive, but the IPA filled my growler and made the ride back home with me.

The ale pours a bright orange-copper hue that just looks delicious. A bit too cold at first, the nose shows orange blossom, grapefruit rind and lemon. Once warmed, the aromatic hops are even more prevalent with a piney character taking over. A slight caramel note hints that the palate will have some malt character to balance, which it did.

There’s some blood orange and grapefruit on the palate, with a lot of honeydew melon (I love tropical fruits in beer when you don’t put tropical fruits in beer). The bitterness is balanced, but very persistent, lasting long after you put down your pint. After a few days open, the beer in the growler, having lost some carbonation, shows its heavy viscosity and weight.  At a relatively low 5% ABV (as were all the beers), the Ocelot is a great session IPA.

The small brewing system means limited amounts of each beer, which is kind of cool for a beer geek. It allows for seasonal beers to be made and consumed in-season. The “You’ll Shoot You’re Rye Out” had just kicked, and won’t be brewed until colder weather ensues. The small batches also allow for more experimentation and one-offs without committing to the production of say…… a million kegs. 

Get down to the tasting room on a Saturday or Sunday and get some good small-batch stuff.

I recently visited the Moustache Brewing Co. during their ribbon-cutting ceremony and was able to taste
through three of their current releases. The “One Drop” Pale Ale, “Everyman’s” Porter and Ocelot 2.0
IPA were all impressive, but the IPA filled my growler and made the ride back home with me.
The ale pours a bright orange-copper hue that just looks delicious. A bit too cold at first, the nose shows
orange blossom, grapefruit rind and lemon. Once warmed, the aromatic hops are even more prevalent
with a piney character taking over. A slight caramel note hints that the palate will have some malt
character to balance, which it did. There’s some blood orange and grapefruit on the palate, with a lot of
honeydew melon (I love tropical fruits in beer when you don’t put tropical fruits in beer). The bitterness
is balanced, but very persistent, lasting long after you put down your pint. After a few days open, the
beer in the growler, having lost some carbonation, shows its heavy viscosity and weight. At a relatively
low 5% ABV (as were all the beers), the Ocelot is a great session IPA.
The small brewing system means limited amounts of each beer, which is kind of cool for a beer person.
It allows for seasonal beers to be made and consumed in-season. The “You’ll Shoot You’re Rye Out” had
just kicked, and won’t be brewed until colder weather ensues. The small batches also allow for more
experimentation and one-offs without committing to the production of say…… a million kegs. Get down
to the tasting room on a Saturday and get some good small-batch stuff.