Get lost in the depths of our only non-adjuncted stout recipe. Using a myriad of our favorite malts, this stout was layered carefully with drinkability at the forefront, producing a beer filled with notes of malted candies, oatmeal, burnt caramel, milk chocolate, and dark roasted coffee.

A few things we know and love about Fall, as we watch the leaves of North Country progress into snow. A beer to warm you up, made with maple syrup, maple granola, fall spices, vanilla bean, and fenugreek. Beneath, an array of toasty specialty malts designed to create a soft, caramel, cocoa base, to complement this unique combo of ingredients.

Think deconstructed samoa cookie for this one. A childhood favorite, packed with rich notes of caramel, sweet coconut, and rich chocolate.

Our favorite bonfire season pastry stout returns, just in time for the weather to cool down to that perfect temperature. Brewed with marshmallow, cocoa powder, toasted cacao nibs, vanilla beans, and graham crackers. Decadent, rich, warming.