Againsr the Grain Brewery is committed to providing the highest quality beers, ranging from classical styles, to a variety of innovative ales and lagers and a line of house made sodas that the whole family can enjoy!
When you're looking for something hoppy, A Beer is here. When you want something light and refreshing, grab A Beer. When you're hung up on something local, go for A Beer. Or, if you just need one to the dome, crush A Beer. Whatever you need, we've got A Beer for you.
Style: Pale Ale
This culinary delight is a rich farmhouse-style saison brewed with a generous helping of aromatic Turkish bay leaves and a dose of coarsely ground Tellicherry black peppercorns. The wild fermentation is finished off with cultured brettanomyces, which lend a noticeable sour note. As a collaboration between celebrated Louisville chef, Josh Lehman, and the brewers at Against the Grain, this beer highlights the interplay of cooking and brewing in a single glass. Complex, yet refreshing, this beer has a wild, perfumey aroma that prepares the palate for the tangy, yeasty flavor that mingles with spiciness from the spices as well as the phenols produced in fermentation.
Citra ass down and crush this beer!
This is a very hop forward American style IPA. Brewed with Pale, Vienna, Munich and wheat malt for a solid base for all American hops, focusing mainly on the variety “Citra.” Citra hops are a relatively new variety introduced in 2008. It was bred as a hybrid of a number of different hops, including Hallertauer Mittelfrüh, U.S. Tettnanger, East Kent Golding, Bavarian, Brewers Gold, and other unknown hops. The resulting hop, Citra, has a distinct citrusy and tropical fruit flavor and aroma. In Citra ass down we used American Columbus for bittering and 11# of Citra at the end of the boil for late kettle addition flavor and aroma. Then we added 6 more pounds Citra and 5# Centennial post fermention for aroma. Rebrewed for your tasting pleasure!
Style: Double IPA
Starting with a solid, but not unusual, red ale, we threw in some acidulated malt to tang it up a bit. We then took the tang way over the edge by adding a lactobacillus starter that began metabolizing the sugars to leave lactic acid and other pleasant, tart compounds. We then added just enough hops to balance the remaining sugars, boiled the brew to kill the bacterial
inoculation, and fermented with ale yeast. Post-fermentation we added French oak spirals for aging. The result is a tangy, spicy, tannic, malty deliciousness that will make you very happy.
Style: Sour Ale
Another Funked Up Belgian style saison finished with Brettanomyces. The grain bill includes Pilsner, Vienna and Munich malts. The addition of spelt provides a crisp, dry finish and 60# of honey gives it a complex sweetness and lighter body. We fermented with a Belgian Saison yeast and then tucked this away for 6 months in steel wine barrels where we added the juice of hundreds of pounds of cantaloupe and honeydew melons. Then inoculated the barrels with a wild yeast, Brettanomyces Bruxenellenis to eat the extra melon sugar and produce funky flavors. If that is not interesting enough we bottle and keg conditioned (naturally carbonated) the entire batch using only yeast, more honey and melon juice (that’s crazy stuff there folks). The resulting beer is fresh, fruity and funky.
The Lone Crusader.
No beer is above the law around here, including Gnight Ryder. This imperial black ale is interred in red wine barrels and emerges unrecognizable. It’s not the general, it sure ain’t the sheriff, it’s the Gnight Ryder.
Style: Imperial Black Ale aged in Red Wine Barrels
Double brown ale aged in bourbon barrels in honor of the greatest rock and roll band on this or any other time: JACKYL. Drinking this fine beer will make you feel like the sun is shining down on you, and the heat of love’s flames, down on you. You’ll love the thought of me coming... down on you. This is only weird if you make it that way. PS. We won’t make any beers about pussy rock ballads, I promise!
Style: Imperial / Double Brown Ale
Imperial Brown Ale with Chestnuts. We did this for no reason. So under no circumstances are you to expect anything. Except a rich, chocolaty and nutty, barrel aged brown ale. Jorge pours dark and roasty, so don’t be alarmed when you ask for another. It’s not you, it’s Jorge.
Style: Imperial Brown Ale
Originally brewed as a conceptualization from our friends at the Nachbar....This historical anomaly is one of the only styles of beer indigenous to the USA and it was originally brewed right here in the Bluegrass! Much like our more beloved and covet cousin sour mash bourbon, this ale is brewed in the manner of ’souring the mash’. First we start with a blend of grains similar to your favorite spirit, barley, rye, and corn and we start the sour mash. In that process, we are able to achieve a deliciously complex tart flavor that plays with the spiciness of rye, while finishing with a dry crispness from the corn. Moderately hopped to balance the sweetness of this Kentucky Common, one will get notes of dry fruit, sweet tarts, and hints of tannin from a very small amount of barrel aged character.
Style: Traditional Ale
A truly ground breaking beer, this Barrel aged Rauchbier was an attempt to replicate the flavors present in Islay Scotch Whiskey. We used Munich malt as a base and added copious amounts of Beechwood and Peat smoked malt, which provides the intense smoky and earthy peat flavors found in Scotch. Then the addition of Alderwood smoked salt lends a crisp brininess that is reminiscent of the sea air in the Islay region of Scotland. Aged in used Angel's Envy Bourbon Barrels to give an intense caramel, vanilla and whiskey flavour.
Style: Smoked ale