Vast in character, luscious & complex.

We started brewing Immort Ale at our brewpub in 1995 and began bottling it in 1997. For this beer, we use maple syrup from Red Brook Farm - Sam's family farm in Western Massachusetts, peat-smoked barley, juniper berries, and vanilla.

Immort is fermented with a blend of English & Belgian yeasts, thenaged in the big oak tanks at the brewery.

The sweet and earthy flavors meld magnificently in the Immort Ale. But, be warned the abv is 11%, so after 1 or 2 you may start feeling immortal (even though we promise you won't be).

Immort Ale is released each and every spring (after the sap starts flowing).

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