Flat Roof Brewing

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Brewed on a slight slant from the Furniture City.

I’ve written extensively about low O2 practices for hoppy beers [link in bio] and the impact on beer stability. Aside from packaging, the biggest risk for exposure is during dry hopping— which is why I put together the second iteration of

Vibrant fruit, understated acidity from Southern Australia. What’s not to love on a false spring day like today? ☀️🇦🇺

🇫🇷 Simultaneously my most bold, and most traditional wine to date. Let this big boy sit on the lees and skins for a few extra sleeps — if it turns out call it patience, if not we’ll say I lost track of time.

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Another trip to 🇨🇦 this time to the other coast for another new to me region: British Columbia Pinot Noir. If this is anything like the PNW Pinots I’ve grown to love I’m in for a treat.

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𝙋𝙞𝙤𝙣𝙚𝙚𝙧 𝘾𝙡𝙪𝙗 𝙋𝙞𝙡𝙨
Preparing for a crispy holiday weekend with Pioneer Club Pils: a hoppy pilsner with Midwest grown malt and hops. Floor malted bohemian grain offers a straw colored hue, with a sustained thick and creamy head. Hop char

𝐌𝐚𝐫𝐤𝐞𝐭 𝐒𝐭𝐚𝐧𝐝 - 𝐊𝐞𝐲 𝐋𝐢𝐦𝐞
Reviving an old favorite for the summer: a fruited tart beer brewed with key lime zest, cinnamon, and vanilla bean.

At the dawn of the haze craze, many dismissed the style as laziness, flying in the face of age old brewing best practices. Years later, we all know the challenge it is to craft hop forward beers with quality and stability. I wrote about some things I

𝘿𝙤𝙪𝙗𝙡𝙚 𝙃𝙞𝙩𝙘𝙝
The bigger, hazier counterpart to Half Hitch. This one holds no punches on the dry hop, with a pillowy body to support it. Punched up with a little El Dorado extract, carrying huge hop aroma from nose to finish.