theCompass mobile application is a winery, brewery, and distillery locator for North America.

Belgian Abbey Dubble Dark amber-brown ales with a rich malty flavor and aroma that gives way to some hoppy dryness in the finish. Full, malty body. Aromas and flavors are derived from unique yeast strains. Dark Candi sugar is added during fermentation for added alcohol and flavor. It is brewed with Belgian pale, caramel, aromatic and chocolate malts & American Santiam & simcoe hops.

This is a Northern English Brown Ale made with English Maris Otter Pale Ale & Caramel, German Munich, and Belgian Chocolate malts. It is hopped with American Simcoe and English Fuggles & East Kent Goldings. It features a dryer, ‘nuttier’ malt flavor than Southern Browns, with higher hopping and alcohol levels, though these are still in the low to medium range.

An American Blonde Ale with a soft, lightly malty palate, some fruitiness, and a pleasant hop bouquet. The flavor is balanced with a light bitterness with the accent tilted towards malt. Pale straw in color. We make this with American 6-Row Malt & Flaked Barley and it is hopped with German Magnum & Tettnanger and American Santiam.

An Irish Dry stout this is rich, dry, extra-dark, almost black ale. We use English Maris Otter, Black & caramel and Belgian Chocolate malts as well as American Roasted & flaked barley. The dryness comes from the use of roasted unmalted barley and a high hop bittering rate; flaked unmalted barley also adds a creaminess. It is Hopped with German Magnum & American Santiam.

A British Pale Ale Light to deep copper. Aroma features fine British hops with malt for balance. Flavor similarly features hops with good support from the malt. We use English Maris Otter, Caramel & Wheat and German Munich malts. It is hopped with German Magnum and English Fuggles & East Kent Goldings. Generally a well-attenuated beer, with light to medium body and medium carbonation.

A low-gravity, low-bodied, low-conditioned ale. It’s color is dark brown. Maltiness, not roastiness, is evident. Hop character is not evident in aroma or flavor, but serves to balance the maltiness. A low, creamy, long-lasting head is usual. It is dry exhibiting licorice, fruity, very malty, or even chocolate characters. We use English Mild, Belgian Chocolate & German Caramel Malts and it is hopped with American Simcoe.