What We Do
Every batch starts in the fermentation hall, where stainless tanks sit forty feet from hanging sides of beef. We pitch our starter cultures straight into tallow, marrow, and bone stock, hold 62°F for 21 days, and let the sugar finish the argument. No barley. No hops. No apology.
Beef Beer is a dark ale with a thick head and a steak-sandwich finish: 8.4% ABV, poured at 38°F, rich, savory, and dangerously drinkable. Shark Wine ferments cold for 90 days, racks onto a fossil shark tooth for the last 14, and bottles at 13.1%. It tastes like ocean floor and blood-orange rind. Both come in glass. Neither is for everyone.
