“bottle conditioned pale ale”

Beer is made by creating a liquid rich with fermentable material.  This ‘wort’ is moved to a fermentation vessel where yeast, a living organism, is added. Yeast swims around the fermenter gobbling up the soluble sugar and converting that energy into alcohol. Imagine the feeding frenzy of millions of tiny yeast cells eating their way around a big fermenter.  It’s a volatile and active environment. During this time, the beer is literally alive.  Just prior to packaging, we add a little yeast to the clear beer for a secondary fermentation. This helps to add carbonation, remove oxygen, and prolong shelf life.

Live was released in 22oz bottles to test markets in the northeast to great acclaim during autumn of 2012. Twelve ounce bottles are slated for the first quarter of 2013. It will also be available on draught.


When we named the beer “Live” we wanted the label to have the feeling of live music. Our art department came up with the idea of using ticket stubs.  Those shown here are from our staff at the brewery and our friends from around the country. Look closely– we may have rocked out at some of the same shows!

FOOD PAIRINGS:  Particularly tasty with cheddar or derby cheeses, steaks, burgers, bread pudding

AVAILABILITY: Year-round beginning 2013 / 12oz (6pk and 24 bottle cases) / 1/2 keg, 1/6 keg



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