(6.2% ABV, 29 IBU)
Style: Classic American Pilsner
Malts: 6-Row, Flaked Rice, Flaked Corn, Melanoidin
Yeast: German Monk Lager (INIS-711)
Brewer: Factotum Staff (Chris Bruns and Ray Packingham)
With a very small amount of melanoidin malt to give the beer a little more depth of character, expect a straight-forward beer with a creamy mouthfeel, a dry finish, and floral and spicy notes from the Cluster hops.
(11.3% ABV, 43 IBU)
Style: English Barleywine
Malts: Maris Otter, Caramel/Crystal 60L, Special B, Chocolate Malt
Hops: Northdown, East Kent Golding
Yeast: London Ale I (INIS-303)
Brewers: Chris D’Amico and Johnny Flowers
This is a big, boozy beer that’s big on malt flavor and with just enough hops to even things out.
(5.8% ABV, 43 IBU)
Style: Colonial-Style Porter
Malts: Chocolate Malt, Crystal Dark, Finest Golden Promise, Torrified Wheat, Peat Smoked Malt
Yeast: Scotch Ale (INIS-302)
Additional: Molasses, Maple Syrup, Oak Chips
Brewer: Craig Hewitt
This rustic and roasted porter featured hints of chocolate, molasses, maple syrup, and wood before finishing dry.
(9.4% ABV, 13 IBU)
Malts: Belgian Pilsner, Acidulated
Hops: Saaz, Willamette
Yeast: SafBrew Ale (DCL/Fermentis #S-33)
Additional: Snow Geisha tea from Teavana.
Brewers: Rich Smerker
Big fruity and spicy yeast characteristics intermingle with sweet cherry tea in this light but boozy Belgian ale.
(4.3% ABV, 35 IBU)
Style: Milk Stout
Malts: UK 2-Row, Chocolate Rye, Roasted Barley, Caramel/Crystal 55L, Malted Oats, Caramel/Crystal 190L
Hops: Bramling Cross, Challenger
Yeast: English Ale III (INIS-313)
Brewers: students of Regis University’s Certificate in Applied Craft Brewing program
This full, sweet stout was brewed by students enrolled in Regis University‘s craft brewing program, class of 2016/2017.
(6% ABV, 13 IBU)
Style: Scottish Red
Malts: Maris Otter, Torrified Wheat, Caramel/Crystal 80L, Amber, Melanoidin, Chocolate Malt, Roasted Barley
Hops: East Kent Golding, Challenger
Yeast: English Ale (SafAle DCL/Fermentis #S-04)
Brewer: Craig Cartwright
Craeg’s (the Gaelic spelling of guest brewer Craig’s name) is a malty and nutty Scottish-style red ale that finishes with a slight caramel flavor.
(5.2% ABV, 29 IBU)
Style: Blonde Ale
Malts: 2-Row, Acidulated
Hops: Willamette, Citra
Yeast: Golden Kolsch Style Ale (INIS-572)
Brewers: Brann Greager, Marcus Panek, Zach Wilmeth
Native Sun was brewed with Willamette hops and dry-hopped with loads of Citra. Brewed with a Kolsch yeast, this beer finishes with a hint of apple-like fruitiness.
Chardonnay Barrel-Aged Tart Cherry Pale Ale
(6.7% ABV, 46 IBU)
Style: American Pale Ale
Malts: 2-Row, Munich, Caraamber
Yeast: Central California Ale (INIS-002)
Additional: Tart Cherries
Brewer: Chris Stuart
What began as a small-batch consolation prize for the GABF Pro-Am became a 7BBL batch the next year became a Chardonnay barrel-aged batch the next year! This refreshingly tart, slightly pink beer finishes with flavors both fruity and vinous.
(6% ABV, 36 IBU)
Style: Brown Ale
Malts: 2-Row, Caramel/Crystal 60L, Carafoam, Caramel/Crystal 20L, Chocolate Malt, Black Patent
Hops: East Kent Golding, Willamette, Liberty
Brewers: Treeline Homebrew Club
Backhand is a medium-dark brown ale with a sweetness up front and a light roasted aftertaste.
Almost every beer at Factotum is a rotating beer but, because they were brewed on a smaller 1/2 BBL system, these particular beers rotate in and out much more quickly; ask your bartender about the day’s selection.