Batch # 4 is Brown Out Summer Porter. Justin Sturgess’ brown porter, with notes of chocolate and grassy hops and a smooth malt finish, is available in the tasting room. So is Ryan Kipp’s Breakfast Stout, which features tasty hints of oatmeal and coffee–but is not a recommended substitute for actual breakfast. “I couldn’t believe Scott let us do this,” says Ryan. [...]
Also in the works are Batches # 6 and #7—Randy Shull’s dry hopped wit beer, Chico Loco (named for his Chihuahua), flavored with lemongrass; and Matt Levy’s Rye Saison, which the former Captain Lawrence intern whipped up out of some yeast from France, and offers hints of light spice and summery fruit.