Mad Fritz Beer

Uniquely brewed beer in the Napa Valley

Uniquely brewed beer in the Napa Valley



Label Code.jpg

We like to code every beer that hits your lips! Each beer is a unique bottling from a single barrel between 55 and 120 gallons.  Our lot number is to the right of the alcohol content beginning with the year, month and date of bottling followed by the batch number (or, in our case,  barrel number: #17 on the photo above with a packing date of 1/13/15) . If you have questions or would like to request more information about your beer don't hesitate to email us (please provide a lot number) and we can offer you more in-depth info. 

Please Note: We are NOT trying to brew to style so please use the style stated on the label as a reference rather than a clear-cut definition of what we have brewed.

All of our beers are naturally carbonated in the bottle or the keg - which means that, thanks to this secondary (or in some cases tertiary) fermentation, they are ever-evolving.  For maximum enjoyment, chill our beers well (37 to 42 F) and allow the natural yeast in the bottle to settle prior to serving. Then slowly decant off this yeast into your glassware.  We also suggest you serve our beers in wine glasses or bowled glass ware, allowing for the carbonation to evolve as well as the beer to breathe. As it warms the flavors will continue to evolve in the glass.  Dont be alarmed by a cloudy or turbid appearance as our beers tend to have 'chill haze'  when really cold, the result of their unfined and unfiltered characteristics. Chill haze is a reflection of how raw and pure our beers are.  As they warm up, you will see clarity return to the beers.

Our beers will show best from 3 to 8 months of cool/cellar aging after the bottling date (see above). If stored properly, (bottle up-right at 40-50 F), they will continue to age well beyond a year and often timing is a matter of preference rather than a requirement.

The Jupiter and the camel - Pilsner lager



We love Pilsners and crisp lagers so this beer is a natural fit in our line up of beers. All it took was a few folks to ask for it and we brewed it. This style is Czech or Bohemian in style typically about 45 IBUs and between 5 to 5.5 %ABV.

This beer’s base is Scarlet 2 row Pilsner Malt from Alamosa Colorado, water from St Helena’s reservoirs, Noble hops of Tettnanger and Hallertau from Yakima, WA then yeast is Pilsner Urquell Yeast. We ferment at 50 F for about 10 days before warming and racking. This beer is kettle hopped as well as fermenter hopped (mid way through) to offer fresh and bright hop aromatics. Don’t expect to see this beer year around although we’d love to keep it around us at all times!

the Dolphin and the fish- Gluten Free IPA


Our first beer brewed with 'alternative malted grains' sourced from a gluten free maltster in Colorado, Grouse Malting Co . The base grains are malted millet, malted buckwheat and some rice hulls to assist in the extraction process, thus this beer has ZERO gluten containing ingredients.  We made sure to have Grouse do our milling so there would be no cross contamination with our malt mill.  We hopped this beer with Citra and Amarillo from Yakima WA , then fermented with a Gluten Free ale yeast similar to American Ale yeast. After primary fermentation we aged this beer in 1st use Nebbiolo wine barrels as to avoid any cross contamination of gluten from other beers. We aged for 5 weeks, then tested the beer at our local lab prior to bottling and sending samples to the TTB for further analysis...Lets just say it was a lot of work but worth it as we feel we made a delicious beer and  its GF!


The porcupine and the snakes- GRuit Ale


A Gruit is a very old beer style brewed in the 10th century prior to when hops were used in beer.  It is often brewed with herbs and botanicals that offer both flavor, aroma and at times a very light bitterness.  We have brewed this several times using Angelica, Redwood branches in the mash, Rosemary, Lemon Verbina, Wild Mountain Sage, Lavender Flowers and  Strawberry Mint.  We brewed both with David Arthur Vineyards water (Mountain Well Water from Volcanic Aquifer) and 30% malted wheat with the balance being 2 row Copeland Syskiyou County, CA.  The yeast selection was a neutral ale yeast although aromatically it is driven by the Angelica which gives the beer a more Belgian personality.

The sadyr and the traveler - House Malted Pale Ale


As our local barley has become more abundant we have been malting more and wanting to add both a Lager and an Ale to our beer line up that is 100% house malted.  These beers are similar to the Terroir series although tend to be sourced from the surrounding counties like Napa, Sonoma, Lake and Mendocino.  Our Oast House or Hop Kiln has given us an abundance of fresh Sonoma Hops to bitter as well as dry hop with for this Pale Ale, while the water  is exclusively Lewelling Spring Water as noted on the back label above.  Our first release is more red-orange tone in color due to higher finishing kiln temps as well as higher protein.  The first bottling will go out to our memberships and look out for another fresh dry hopped version with 2018 hops in the near future.

Terroir Series- Sonoma, Napa, Mendocino Ales


Since Mad Fritz’s inception, the idea of a single-origin beer had been nagging at us. We couldn’t get the question out of our minds—a beer from a single origin?! We just had to. And so, after 3 hard years of brewing, growing, sourcing, and malting, we released our Sonoma Ale (Batch 171020198 at 6.0% v/v alc.) At its core, this beer most resembles a pale ale. Because our beers are all barrel-aged, their unique flavors and characteristics are entirely dependent on the beer, the barrel, and our own personal preference! As the name implies, 100% of the ingredients in this Terroir Series are Sonoma County-sourced—down to the water (which comes from Fisher winery in Sonoma), the Cascade Hops (Capricopia Occidental/Green Valley of the Russian River Valley), the barley (Pinnicle 2, Healdsburg-grown barley that is malted at our malt house next door to the brewery) and the yeast (a Kolsch style, adding a little “oomph” to theincredibly raw materials). We allow the malt to take center-stage, here, adopting an approach that accentuates maltier profiles and tones down more yeast-centered ones. Our Napa Ale Lot Code 171128207 is our first release out of Napa County. The sourcing falls within a 20-mile radius: Oak Knoll (Trefethen Vineyards) where we grow the Hockett 2 Row, hops from Pope Valley (Wilms Ranch), and water from David Arthur Vineyards (straight from their 750-foot-deep well). The yeast selection is a mix of a
Baron yeast bottle isolate (Inland Island Yeast Labs) angry malted French Saison. Not barrel-aged, though incredibly malt-focused, this beer is recognizable by its brown or amber color, the result of a higher kiln-curing temperature in our malt house. This gives the beer toasty, biscuity notes within the subtle spiced flavors from the two yeasts.

Humulus Lupulus -Oast House Ale (Hop Kiln Ale)


As it became clear that using our malt kiln to dry locally-grown and sourced hops from farmers all over Sonoma and Napa Counties was a much bigger project than we’d suspected, we were inspired to create this beer, evolving from our Local
Origins Farmers Ale. Our intent was to secure as many locally-grown hops as we could—to buy them wet, dry them, and then vacuum-pack and freeze them for use throughout the year on our Terroir Series and/or Farmers Ale. The result? An epiphany that brewing for the sake of the hops and the terroir of our growers would be our focus
here! Because hops grown in slightly different microclimates can significantly affect flavor, we decided to begin with 100% Columbus hops on a fairly simple pale ale with some wheat malt (30% of grain bill, Calistoga water and Scarlet 2 Row malt as well as a Belgian yeast). Each bottle is double-stamped—one for the lot code/alc. v/v, and the other for the hop variety and origin). Our first offering, Batch 170909188, is a Belgian like IPA with New England-IPA-like tweaks to it: think hazy and super-foggy, with that signature unfiltered appearance. The Oast House Ale Series marks the beginning of another sub-journey that will take us deep into an exploration of hop terroir and perhaps “old-school” varieties that, with a little help, will yield incredible results. The second bottling, Batch 171118193, is made with Lewelling Spring water (which has a
very high minerality), Full Pint from Madras, OR, as well as 30% White Wheat (from Alamosa, CO) and hops from Warm Spring Wind Farms in Occidental (in Sonoma’s West County). Barrel-aged for 2.5 months, it was then dry-hopped with more of the same Cascade Hops from Warm Spring. Mike’s hops are uniquely driven by melon-pear notes, as well as some tropical characteristics that are quite different than our other sites in the same county. A new lot will be released only to members (180123215), with further details to come!

the ox and the toad- Alt ale


This Alt Ale or Altbier is a classic style from the Cologne region of Germany that finds its roots based off of a Kolsch like ale although more of a Brown Ale or a Common Ale-Steam Beer when contrasted to new world styles. It is typically low in alcohol (5.0-6.0% v/v) and bitterness with light nutty and toffee characters and super clean.  We made our in a similar approach to our Kolsch although moved our base malt to Full Pint from Madras Oregon, and St Helena water married with Hallertau hops from Yakima Valley Washington. As with our other beers we age this in mixed cooperage, (French Oak) the resulting beer is crisp clean nutty and smooth.  

The lion and other beasts-Grisette Ale


This Belgian Style ale called a Grisette that is somewhat of a lost beer style named for the coal miners wives that would serve this up after the long work day in the mines.  It is typically a low alcohol ale at 4 to 5% by volume with low bitterness and aromas of yeast-spice as well as subtle hop notes.  The base malt on our approach was Full Pint 2 Row from Madras Oregon, water from St Helena, Amarillo hops from Yakima Valley then aged in French Oak for varying times.  Our resulting beer is bright with light fruit tones, yeast spice, dry and clean.  Our more recent bottlings have been aged in neutral French oak for 1 to 3 months with varying levels of ABV although typically landing at 5.5%.  We sometimes refer to this beer as a mini-Saison or even a Belgian Pale Ale in style.

the crow and the water-Dry stout


The Irish Dry Stout has an amazing history of evolution and some of my favorite beer styles have evolved from it over the last century.  The idea was always with me to craft a distinct approach to this style and a when a fellow beer enthusiast, Jim Daley, pushed me over the edge...well it wasn't hard! The grain bill is all Full Pint grown in Madras OR and malted on the Estate there, blended with a pinch of Colorado's wheat malt along with roasted barley as well as some black malt to broaden the roast tonalities.  After a quick fermentation from 10 plato our goal is to age this beer in freshly emptied Cabernet Sauvignon barrels for a short period (3-4 weeks).  This adds a subtle vinous note as well as dropping the pH or increasing the acidity some as some.  This beer is a pleasure to consume and like the more commercial representations of the style quite drinkable.  We have other versions that have aged longer in barrel (1 month to 3 months) depending on the batch and have continued to play with finishing hops as well. To Hop or Not to Hop!

Local Origin Series-Farmers Ale


The idea behind Local Origins was to create a platform on which to brew and craft beers whose 'Origins' can be shifted when needed as many of these ingredients will be very limited and change batch to batch.   As our malt house begins to take shape and we will be able to malt our barleys, as well as other local farmers, this label will allow us to express their uniqueness of character/flavor.  These bottlings will be more rare and seldom at first although we hope to have more of them with time and of course with our maltings. You will need to refer to the lot code on the bottle and the web site to crib the 'Origins' as well as specific local additions.

Our first bottling was called Plum Project due to the infusion of local Muir Beauty plums sourced from Rancho Chimiles here in Napa.  The base malt was Thoroughbred 6 Row from Carrol County, MD with a 40% addition of white wheat from Alamosa CO. and the hops grown locally in Napa at Wise Acre Vineyards on Howell Mountain (Cascade-Fresh Hop) with water from St Helena.  After primary in Stainless Steel we racked to a 2nd use Chardonnay barrel for two months of sur lie aging.  It continued to ferment off of our resident brewery yeast to a very dry 1.002 SPG and an Alc. by Vol. at 7.4%.  Our second release was called Beer Terroir and is one of the first beers we have brewed without the use of any barrel time.  The idea behind it is to showcase the expression of our house yeast which has now been genetically finger printed for tracking.  This beer is between a Belgian Pale Ale and a Blonde in style with estery yeast, low malt and hop aroma as well as low bitterness (20 IBUs) and Alc. by vol. at 5.7%. We continue to brew using this label for unique ingredients that are locally farmed and house malted as well. Look out for a RauchBier soon as well as other new creations!

the Bear and the bees-Honey Ale


Our Honey Ale is a collaboration with Rob Keller of Napa Valley Bee Company and who lives and breaths with the Buzz of the Bees.  He had foraged some honey from multiple wild hives from around the Napa Valley and offered us the opportunity to create a beer with it.  We chose a clean and light base barley sourced and malted in Madras Oregon with very low color yet a with a distinct malt tonality from the variety Full Pint Barley.  We used our relatively soft water from St Helena and Hallertau Hops from Yakima, WA as well as our French Saison yeast to create a beer that was dry and crisp on the finish.  The honey was married with the beer at the end of boil with specific timing and technique to retain and boost the impact of its aromatics. After the primary fermentation and settling in stainless we racked to a new French Oak barrel (600 L puncheon M toast -Saury) and aged briefly for settling and light oak aromatics.  This first release Lot 107 (160414107) was allocated for memberships Q2-16.  Its flavor profile is somewhere between a chardonnay, dry mead-Hydromel style and a Belgian Strong Ale its soft spiced with round honey tones and oak notes. A focused and clean palate (TFG 1.000) with very subtle hop bitterness.  Our second release lot 124 is crafted using Vince Tofinelli's Honey from Calistoga where he grows organic wine grapes that are dry farmed as well.  He is veteran of this valley as a 4th generation farmer and we are excited to show case this beautiful honey with our beer. We continue to brew this Mead like beer every year and when we can barter with Rob and his amazing local honey!



the boy who cried wolf-Biere de Garde Ale


This ale is our first of our beers to be brewed using the malts from Valley Malt in Hadley, Massachusetts where Andrea and her husband Christian grow and source their barley in New York State. We were really excited to begin brewing with their malt.  We brewed this beer with the variety Wintmalt and as we got a little more color from it we gave it a new label. The first rendition Batch 91 was brewed with Glacier hops on the bitter side, fermented using a French saison yeast then aged in a Chardonnay Puncheon (450 L) for 2.5 months.  It settled beautifully and was then racked for bottling where we introduced a small amount of Brettanomyces for some subtle funk tones for the bottle bouquet as well as the natural carbonation.  Aromatically its has a light caramel nose that is layered with earthy-malt tones, spice from both the saison yeast as well as the Brett followed by hints of chardonnay notes from the wine barrel.  A lively palate is focused on a mid-palate carmel/malt sweetness, chardonnay oak notes and hints of bitterness on the dry almost slightly tart finish (not soured). A wine like terminal gravity at 1.000-2 and clocks in at an ABV of 7.0% by volume. Our second addition was allocated to our memberships, Lot 117, and spent 2 months in barrels building a strong secondary fermentation of Brett Brux prior to going to bottle.

The Birds and the beasts-Barley wine Ale


Our version of the wine of beers and fable, The Birds and the Beast, is a great analogy to what it actually is beer or wine!  Its clearly beer as its made from 100% Full Pint barley Estate Grown and Malted in Madras Oregon by Mecca Malt and Seth Klann's' Team. Our goal from the out set is to achieve about 21.5 to 22.5 Plato or percent sugar without boiling for an extended time thus we use double the malt needed for most our other beers by doing a double mash and sparging very little.  The malt is paired with our local Centennial Hop from Clear Lake to balance the high gravity.  We use a low impact yeast for maximum malt/hop expression without a lot of yeast driven character and ferment really dry which we prefer over the sweeter examples out there with higher final gravities... leaving the style guidelines to rest we took a more wine focused approach.  We aged all of our Barley Wines in Hungarian Oak with lots 83, 86 and 88 in New Barrels.  As far as age worthiness this beer (or wine) clocks in at 9.5 to 11% Alcohol by Volume and should show well in to its years.   Our most recent release went to our memberships and was aged for 8 months in the 2nd use Hungarian barrels used for the latter lots listed above.  We blended Goethe and Nietzsche barrels at bottling (Lot Code: 161101101). If you are lucky enough to try this one its really where we want to be! The Freud barrel is still aging so we will release that when its mentally stable.... 

the Peacock and Jupiter-white Ale


This White Ale or a Belgian Wit-bier was created from an earlier rendition that we had worked on with our even smaller pilot system.  We called it Whit's Wit after my wife, Whitney, for obvious reasons!  We brew the base with Scarlet variety barley from Alamosa CO and 33% White Wheat, then with a light bittering hand of hops and aroma infuse Cardamom, Coriander, Lemon Grass and Mandarin rinds at the end of the kettle.  We used an new selection of yeast for primary in stainless then racked to neutral white wine barrels for one month of aging. We usually see another pick up in fermentation from a house yeast, then rack to bottling and natural fermentation in the bottle/keg for carbonation.  This beer is a foamy delight in the summer or winter its 5.6 to 6.5% Alc. by Vol is hidden by explosive spice characters that almost seem like a citrus soda in the palate, clean and crisp. 

THe goose that laid the golden eggs- Saison Ale


Our Saison style ale is our first true 'Brett beer' short for Brettanomyces which is yeast genus know to produce wild earthy like aromatics.  We added Brettanomyces cultures to our Golden Ale base after the primary fermentation with a Belgian yeast strain while in a Puncheon Barrel (500 L).  After about 3 to 8 months of aging the beer develops a new personality.  We then package a small amount of this aged beer and then top up the barrel using another Puncheon of the base beer, un-Bretted, this Puncheon is then retopped with another fresh batch of the Golden Ale, thus creating a SOLERA style of aging and a Goose that will lay Golden Beer!  Our base Golden Ale is made with a variety of base malts primarily Copeland from Fallon NV and then Thoroughbred 6 Row from Chester County PA among others so we have designated it 'Mixed Craft Malts'.   One finds that this beers aromatics are driven by the Brett rather than the source malts nuance thus a variety designation doesn't apply.  This beer is complex, vinous and mysteriously delicious although I have to say many of our wine focused friends are timid to its nature.  Our first release was a Members only release, Batch 28 (100%copeland).  We have another, Batch 50 , thats average age is 6 months in our Solera Puncheons(Copeland and Throughbred varieties). Batch 51 bottling and is roughly 9.1% Alc. by Vol and is 100% or so of Thoroughbred 6 Row.  The over all aging was nearly 11 months in the Solera so its got a lot of Soul-Era. Our most recent bottling is Batch 96 is a blend of thoroughbred 6 row , scarlet 2 row and genie 2 row has an average barrel time of 16 months the alcohol is 9.6% by v/v and has a slightly higher bitterness then previous rackings from the solera.

THE dog and the Clog- Extra Special Bitter Ale


Our ESB is another beer crafted with Full Pint that is Estate grown and malted in Madras Oregon. This barley tends to have a lot of malt intensity that works well with this style of beer: a malt forward, mild bitterness and very smooth.  This beer has been brewed multiple times with small tweaks in the water sources and elevage or aging side.  The use of used chardonnay barrels seems to bring out more spice aromas while we have another that was aged in brand new french oak barrel (tight grain Allier M+ toast) that offers a layering of malt and barrel toast that seems to marry the flavors together nicely.  The Golding hops seem to take a back seat on this beer aromatically although there is a nice bitter snap to the finish to what maybe thought of as a Strong Ale over an ESB in regards to style.

THE peacock and the crane-kolsch Style Ale


Our Kolsch style Ale is not exactly what one might think of as a Kolsch.  Its clearly far from home and a far cry from its defined character attributes yet we opted to play house and add some winemakers spin to it.  The base malt is Scarlet from Alamosa CO and offers a clean malt spectrum that allows our yeast to push the style, while the St Helena well water and Hallertau hops add subtlety to favor profile and then aged in a Riesling barrel or Chardonnay barrel for three to four weeks (freshly emptied Chardonnay and Riesling barrels-we wanted some light wine character in the finished beer).  Its clearly our own mad minds that have created this beautiful and delicately balanced beer as its more of a Kellerbier Ale, than a Kolsch.

THE Lion and the Mouse-Abbey Ale


The Lion and the Mouse is inspired by the Belgian Abbey Dubbel brewed using a less traditional approach, like all of our beers it is driven by the raw materials and where they come from.  This beer combines two core ingredients that come from two families: one in the Napa Valley, California Lewelling Vineyards-Spring Water andthe other Madras, Oregon Mecca Malt-Full Pint Estate grown malt.  These two farming families have relations dating back to the Oregon Trail.  We paired these up with a very light dose of Gargoyle Hops from Clear lake and after fermentation aged in a neutral French Oak wine barrel.  This beer is warm and inviting with a bold nose of spicy nose with hints of dried fruit, caramel-toffee tones followed by rich textured yet dry finish.



Our weizenbock was brewed using an heirloom variety of wheat called Sonora grown here in St Helena by the CIA farm to table program.  We chose to use it un-malted at 25% of the grain bill and blended in our Copeland Variety 2 row malted barley, then used a local well water with high mineral content. We fermented using a classic Bavarian Wheat yeast strain to illuminated the style, then aged in a 2nd use chardonnay barrel for about two weeks. The result is bright with fruit, spice and wheat on the nose offering a crisp and dry finish (1.004).

In 2018 we transitioned this label to be more to style (South German Weizenbock) with 50% of the grain bill being malted white wheat, thus it is 100% Alamosa, CO origin for the malt.  The limited amount of Sonoran wheat grown in St Helena finally came to an end and made it clear that we needed to change sourcing as well as up the percentage.

The Fox and the Leopard - Doppelbock -  Lager


This richly styled lager is perhaps far from a traditional Doppel Bock due to the use ofwine barrels during aging, Calistoga Well Water as well as our use of Glacier hops.  A 5 week 55 F fermentation yielded a crisp and malty driven beer with mild hop notes.  Lot 15040727 was aged in freshly emptied first use Petite Verdot French oak barrel from 2012 where it aged for another two months.  The aromas are very bold and bright showcasing the impacts of the barrel while the power of this 9.1% Alc. v/v lager pushes back both with flavor and palate texture.  These beers are Membership only releases.  Lot 16040693 was aged in a French Oak puncheon for 3 months and has an alcohol by volume of 7.8% v/v.  Our upcoming release Lot 170613150 spent 5 months in a relatively new French Oak barrel and with an alcohol of 8.6% v/v is more of an Eisbock in style, although probably our best effort to date with wonderful malt tones integrated with oak spice as well.

The Fox and the Grapes - Ale brewed with Petite Sirah Grape Must


It was the middle of the 2014 harvest and we were steadily harvesting through our vineyard blocks when the old thought of a fusion beer Wine + Beer = Wier, or so I thought!  Petite Sirah, a juicy dark red wine grape with low acid, lots of color and a solid tannin profile seemed to be the right fit.  We made two batches one with some variations and aged both in a combination of French Chestnut wood and a older Cabernet Sauvignon wine barrel.  After 7 monthsof aging we had a very dry beer (mostly due to the wild cultures of yeast and natural wine bacteria).  We did some light blending and the result is...well.. 'Wier'... The bright fruit aromas and flavors from the grapes are almost Rose' wine like yet the core of it is a beer rich smooth beer with light bitterness then dry crisp and carbonated with subtle chestnut and oak spice.  This beer continues to evolve and each year we push the amount of Petite Sirah we can get into the beer.  The 2015 bottling Lot 16010665 was more of a Rose' Wier and has aged beautifully.  When the 2016 vintage rolled around we knew that we wanted it to be bigger and also play with some of the white grapes as well.  We did three bottlingsfrom the 2016 vintage: Lot-170112135 which is 100% Napa Valley Petite Sirah from Dollar Ranch in Pope Valley and Scarlet Variety Barley from Alamosa CO, Lot 170228131 a White Wier using Riesling Grapes from Oak Knoll District here in Napa Valley as well as Thoroughbred 6 Row grown in Carrol county, MD.  It has grassy-hay like malt tones as well as subtle stone fruit tones.  (Note these beers are not soured with LAB-Lactic Acid Bacteria so all acidity comes from the fruit). Our last bottling, Lot 170404137 was made with Petit Verdot from both Atlas Peak and Pritchard Hill and the base malt was Full pint from Madras OR.  It is the most intense of the three and perhaps the most acidic as well.



IPA is one of our favorite styles and we all love hops. As we worked on our recipes over the years we have made some good ones although we knew we wanted something different.  A beer with a hop profile that could be single hopped, pairs well with the single variety Copeland Malt and handle the impacts of barrel aging. We tossed our old recipes out the window after working with an Heirloom variety of hop called Gargoyle that was resurrected by our local hop grower in Lake County. The grain bill has some crystal malt although it began with Copeland 2 row variety, grown in Fallon NV, then to Throughbred 6 row grown in Carroll County, MD. We bumped the bitterness up and hit the wort hard (w/ hops) at cooling/knockout. After primary fermenation this beer is typically aged for 1 to 3 months in neutral French Oak. This style of IPA is more old world with spice tones dominating rather than the fruitier styles more commonly found.



The idea behind this beer is to single hop with our locally grown Cascade and have a grain bill with approximately 30% micro malted blue corn (milled at our local Bale Grist Mill-est.1846). To craft a refreshing style while showcasing some of the color and flavor you get from the blue corn. The barrel age program is limited with another hop addition prior to racking for bottling. The result is a crowd-pleaser that parallels many milder IPAs yet offers aromatic beauty of one of the greatest hops currently cultivated.  Our original maltster, Rebel Malting Co, used to supply us a good supply of malted blue corn from New Mexico but in 2017 this sourcing ran out.  We acquired Rebels' Gen 2 malting kiln and began malting it ourselves beginning with our first batch in 2018.  The flavors of this beer are incredibly unique due to the layering of malted corn, cascade hops and yeast esters offering lots of stone fruit.  The color tends to be dictated by the blue corn and has a light red-blue hue to it. 



Our rendition of a Belgian Strong Ale with Saison styling offers the spicy notes derived from the yeast without late hop additions. We use a straight 2 row Rebel Micro Malted Copeland variety for the grain bill. This beer is fermented in stainless steel and is aged in 3rd use French oak Chardonnay barrels for about 1 to 2 months which gives the beer a subtle vinous character and oak tones. Our Golden will age beautifully for months and potentially years to come due to its low terminal gravity that also makes it crisp, lean and deceivingly potent.



Our Belgian Brown Ale with a unique twist. This base comes from a more classic American brown ale using Copeland 2 Row from Fallon, NV (will shift to Thoroughbred 6 row from Carrol County, MD in 2016) some crystal and roasted malts then utilizing a Belgian Yeast and a New French Chestnut barrel for aging. The approach was to balance the toast/roast of the barrel with the roasted malts in the grain bill while protecting the aromatics of the yeast, no easy task. After utilizing some wine making techniques and careful handling, the result is a beautiful beer that combines in harmony both New and Old World styles.  We finally have a good source of more French Chestnut so you will be seeing this beer more frequently if you come to visit or are a Member.

the old man and Death - Imperial Rye Stout


Appropriately, The Old Man and Death fable, is a darkly brewed beer. This Imperial Stout recipe pulls from our experience with past stouts with an added twist of rye that makes up about 14% of the grain bill was grown in Fallon, Nevada and micro malted at Rebel.  The base malt is a 2 row barley called ‘Full Pint’ that was bred at Oregon State University by Pat Hayes, grown in Brownsville, Oregon by Scott Sayer and then micro-malted in Colorado…a long strange trip.  It has slightly more nutty/biscuit flavor and works well with the spicy notes from the rye and the roasted malts. We racked this beer into a French oak wine barrel for aging. This beer has it all from layered aroma profile to a fully textured palate even with a low terminal gravity of 2 Plato (1.008 SPG) and 8.1 to 8.4% v/v Alcohol

The old deer and fawn - Winter Spice Ale


For our first spiced beer in the brew house we joined forces with the Laffort team to create a winter strong ale using one of their select beer yeasts.  We styled it with darker crystal malts and some espresso malt from the Colorado Malting Co while our base malt is Full Pint from Oregon.  The hop profile is all back palate or bittering with the use of Ivanhoe then pushing the spice rack to the aroma which included Juniper Berries on the final 5 minutes followed by other additions you will have to guess at. We fermented cooler at 58 to 62 F for about 4 weeks and racked it to French Oak used for Cabernet Sauvignon although we limited the barrel time mainly for expression of spice and to assist in settling. Our final numbers hit about 35 IBUS with 7.6% Alc v/v and a pH of 4.5.  This beer has a big rich palate with lots of spice on the nose and hints at a more robust brown ale in style. There will be limited amounts of this available as it is a single wine barrel batch so reach out to us directly to get a bottle.

the kite, frog and mouse - Rye Ale


This strong ale of sorts was the first to be crafted using a local well in Calistoga.  An area known for minerality and beneficial health properties we thought it wouldn’t hurt us to make a little beer with it. This ale’s core malt is the Full Pint barley grown in Brownsville, OR while the Rye Malt was grown in Fallon, NV at 26% of the total grain bill.  The generous spice and lift that Rye malt brings an aroma that is completely seductive as well as the synergy with the Ivanhoe heirloom hop this beer seems to get better and better with age.  It clocks in with about 65 IBUs, 8.1 -8.6% Alc v/v and a pH of 4.7.  Its terminal gravity of 1.004 adds to a crisp savory finish.  Our lot code 15053041 was aged in Bourbon barrels for about two weeks and is unmistakeably intense.  We partnered up with The Bounty Hunter andtheir great source of Bourbon to make this happenThis batch will be available for a very short time although its possible a few bottles may leave the brewery and could end up in your glass.



One of our favorite styles of beer is the Pilsner Style.  The subtle sulfides and nuanced malt characters framed by a balance hop profile seems to awaken the senses.  We crafted our pale lager after a more Bohemian Style while pushing the Original Gravity to fall more in a MaiBock/Helles style without filtration it would be a Kellerbier ..Somehow many of our beers never seem to quite fit a mold in the style guidelines thus their personality shows as well as the barrel aging in French Oak-Chardonnay for 1 to 2 months. We produced several batches of this beer utilizing several different lager yeast strains fermented at 50 F, aged at 58 F and thus final alcohols very from 6.6% to 7.6% v/v depending on the lot.  The barley is 100% craft Malted Scarlet from Alamosa Colorado at 7500 feet elevation, while the hops are Organic Glacier and grown locally in Clear Lake, California. in 2018 we migrated to Crystal Hops which offers a more savory side without the snappiness of the Glacier hops. We continue to evolve with beer with softer spring water (Howelll Mtn/Angwin) as well as a Napa Valley grown barley that is house malted at Mad Fritz (look for the stamp on the front label).



The Ring Dove and the Hunter is a beer I have been brewing for decades, once called 'Peoples Porter' , it has always been a Robust Style Porter and it has inevitably changed throughout the years (20+). This rendition is framed by the malty-rich and biscuity Full Pint malted barley, Black Patent malt, a pinch of Coffee malt and hints of Caramel 100-120. We hopped with US grown Goldings hops from Yakima Valley in WA, which were hit hard during set and yields were very low so we were lucky to get our hands on some. We aged the beer in a red and white wine barrel for three weeks prior to bottling.  A spicy herbal nose balanced with subtle roasted malts and a mild bitterness brings this beer alive and should age gracefully in your cellar at 6.8. to 7.3% Alc v/v.




The Eagle's Nest fable is just bad ass and the artwork by Barlow does it justice thus we needed to craft a beer that could be held to same level of morality!  West coast IPA is the style framed with Colorado's Scarlet Malted Barley and a pinch of Belgian Special B to color it, a long bittering hop time 110 minutes with Amarillo and Citra (Version A) then more and more and more on the finish.  We introduced Version B (Chinook, Glacier and Magnum) in the fall of 2015 to offer a different expression of hops. We opted not to dry hop as we feel there is adequate punch from the whirlpool/knock-out steep. After a warm fermentation we racked to a 3rd use Chardonnay barrel for aging for two to three weeks only.  This highly aromatic beer is bright with hops as well as subtle barrel tones and a rich yet dry texture terminating at 1.006 to 1.008 and alcohol at 8.4 to 8.8 % v/v and 85 IBUs.

393 La Fata          St. Helena, CA 94574          707-968-5058

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