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School of Drink

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  • Make luck not war.

    Ballistic Blonde

    Learn the Lingo

    Style: Belgian Style Blonde Ale

    Our take on a Belgian Style Blonde Ale, this beer is light but still retains a nice body and is highlighted by the fruit and spice notes given by the trappist yeast strain.

    Serving Temp

    No lower than 41° F (5° C) for lighter styles of beer. 2. No lower than 46° F (8° C) for craft beers. 3. Around 53° F (12° C) for higher alcohol, richly flavored beers.

    39-45

    Gravity

    The specific gravity of the liquid post-fermentation.

    14.7

    3.8

    Hops:

    Styrian Goldings, Chinook

    Malts:

    Pilsen, Victory, Munich, Melanoidin

    Yeasts:

    A Blend of Trappist Yeast Strains

    Awesome Level:

    Ridiculous

    5.1

    A

    BV

    Beer Alcohol by Volume

    35.9

    I

    BU

    International Bitterness Units
  • Luck of the draw

    Lucky Town Pub Ale

    Learn the Lingo

    Style: English Mild

    A sessionable ale based upon old English pub ales served at most public houses in England. The beer is simplistic, yet delicious, and is suitable for all occasions and locales.

    Serving Temp

    No lower than 41° F (5° C) for lighter styles of beer. 2. No lower than 46° F (8° C) for craft beers. 3. Around 53° F (12° C) for higher alcohol, richly flavored beers.

    39-45

    Gravity

    The specific gravity of the liquid post-fermentation.

    11.0

    1.0

    Hops:

    Columbus

    Malts:

    2 Row,Caramel 60L, Carmel 120L

    Yeasts:

    Coming Soon

    Awesome Level:

    Ridiculous

    3.76

    A

    BV

    Beer Alcohol by Volume

    17.6

    I

    BU

    International Bitterness Units
  • Hop for the best

    Hop Fiasco

    Learn the Lingo

    Style: American IPA

    This American IPA demands attention, exploding with citrusy hop flavor and aroma from the Centennial and Cascade hops, but is balanced with some dankness from the Columbus hops and a nice malty sweetness to round it out.

    Serving Temp

    No lower than 41° F (5° C) for lighter styles of beer. 2. No lower than 46° F (8° C) for craft beers. 3. Around 53° F (12° C) for higher alcohol, richly flavored beers.

    45-50

    Gravity

    The specific gravity of the liquid post-fermentation.

    15.3

    2.6

    Hops:

    Columbus, Centennial, Cascade

    Malts:

    2-Row, Caramel 60L, Victory, White Wheat

    Yeasts:

    California Ale Yeast

    Awesome Level:

    Next Level

    13

    A

    BV

    Beer Alcohol by Volume

    70

    I

    BU

    International Bitterness Units
  • Lucky to be alive

    Flare Incident

    Learn the Lingo

    Style: Oatmeal Stout

    Our award winning oatmeal stout is brewed with Vermont maple syrup and brown sugar. Flare Incident has all the wonderful roasted notes of a great stout that blend with the subtle sweetness and hint of maple, making it an easy-to-love full-bodied beer.

    Serving Temp

    No lower than 41° F (5° C) for lighter styles of beer. 2. No lower than 46° F (8° C) for craft beers. 3. Around 53° F (12° C) for higher alcohol, richly flavored beers.

    45-55

    Gravity

    The specific gravity of the liquid post-fermentation.

    16.0

    6

    Hops:

    Columbus & Fuggle

    Malts:

    2 Row, Chocolate, Caramel 60L, Black Roasted Barley, Flaked Oats & Flaked Barley

    Yeasts:

    Irish Ale Yeast

    Awesome Level:

    The Asteroid Belt

    5.7

    A

    BV

    Beer Alcohol by Volume

    50

    I

    BU

    International Bitterness Units
  • Luck Has Gone Sour

    Gose Gamblin'

    Learn the Lingo

    Style: Gose

    An old German Style Wheat ale that is both sour and salty! Our Gose is perfect for a blistering hot Mississippi Summer Day!

    Serving Temp

    No lower than 41° F (5° C) for lighter styles of beer. 2. No lower than 46° F (8° C) for craft beers. 3. Around 53° F (12° C) for higher alcohol, richly flavored beers.

    45

    Gravity

    The specific gravity of the liquid post-fermentation.

    11.7

    3.9

    Hops:

    Fuggle

    Malts:

    Wheat, Pilsen

    Yeasts:

    Lactobacillus & California Ale Yeast

    Awesome Level:

    Mind (and Jaw) Puckering

    4.0

    A

    BV

    Beer Alcohol by Volume

    8

    I

    BU

    International Bitterness Units
  • You Can Sleep When Your Dead

    Hot Coffee

    Learn the Lingo

    Style: Imperial Oatmeal Stout

    Imperial Oatmeal Stout infused with cinnamon, cocoa nibs, ancho, gaujillo and passillo chiles and Bean Fruit Coffee’s Old Route 4 Dark Roast.

    This imperial stout hits your senses with wonderful cold brew coffee aroma: roasty, chocolaty and then has a small back note of heat from the chiles.

    Serving Temp

    No lower than 41° F (5° C) for lighter styles of beer. 2. No lower than 46° F (8° C) for craft beers. 3. Around 53° F (12° C) for higher alcohol, richly flavored beers.

    50

    Gravity

    The specific gravity of the liquid post-fermentation.

    21.2

    Hops:

    Columbus & Fuggle

    Malts:

    Pale Ale, Chocolate Malt, Black Roasted Barley, Caramel 60, Flaked Oats, Flaked Barley

    Yeasts:

    California Ale

    Awesome Level:

    Tweaked

    10.3

    A

    BV

    Beer Alcohol by Volume

    64

    I

    BU

    International Bitterness Units
  • A Tribute to the Legend

    Hal White IPA

    Learn the Lingo

    Style: White IPA

    A White IPA is a blending of two styles, the Belgian Wit and an India Pale Ale. Basically, the base is a Belgian Wit, a wheat based beer spiced with orange peel and coriander, which is then hopped like an IPA.

    Ours is back loaded with interesting and wonderful hops, with not too much bitterness. We used Pekko & El Dorado hops in the whirlpool, which impart an infusion of Melon, Pineapple, Cucumber, Pear, Stone Fruit and a touch of lemon. We also Dry Hopped this beer with Azacca and Jarrylo which add mango, papaya and a bevy of other tropical fruit flavors.

    Overall this beer is a complex but easily drinking White IPA, that will sure to be enjoyable on not only St. Paddy’s day, but throughout the spring weather (while it lasts of course)

    Serving Temp

    No lower than 41° F (5° C) for lighter styles of beer. 2. No lower than 46° F (8° C) for craft beers. 3. Around 53° F (12° C) for higher alcohol, richly flavored beers.

    45

    Gravity

    The specific gravity of the liquid post-fermentation.

    14.9

    Hops:

    Pekko, El Dorado, Azazza , Jarrylo

    Malts:

    Pilsen, White Wheat, Flaked Red Wheat

    Yeasts:

    Belgian Wit II

    Awesome Level:

    Full of Halness

    5.76

    A

    BV

    Beer Alcohol by Volume

    61

    I

    BU

    International Bitterness Units
  • Glucklich FestBier!

    Lucktoberfest

    Learn the Lingo

    Style: Marzen Lager

    Our take on a Marzen Style Lager, better known as a Festbier or Oktoberfest Lager. Malty, smooth and finishes clean, this lager is perfect as the weather begins to cool off and football gets cranked up!

    Serving Temp

    No lower than 41° F (5° C) for lighter styles of beer. 2. No lower than 46° F (8° C) for craft beers. 3. Around 53° F (12° C) for higher alcohol, richly flavored beers.

    45-55

    Gravity

    The specific gravity of the liquid post-fermentation.

    14.9

    4.9

    Hops:

    German Magnum

    Malts:

    Pilsen Malt, Munich, Caravienne, Caramunich

    Yeasts:

    Oktoberfest Lager Yeast

    Awesome Level:

    Wunderbar!

    5.47

    A

    BV

    Beer Alcohol by Volume

    34.6

    I

    BU

    International Bitterness Units

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What's in our craft?

We use top-of-the-line ingredients in our beers.

Hops

Used primarily as a flavoring and stability agent in beer.

Malts

All the color in beer comes from the malted barley.

Yeasts

Responsible for converting fermentable sugars into alcohol.

Water

Makes up 90 percent of beer content.