That could be because we have a world-class brewmaster perfecting his craft in a cutting-edge facility. And with beer this down-right delicious it’s a miracle we don’t pour it on our heads, use it as cologne and bathe in it. But don’t take our word for it, see how we’ve done in competition:
To Dan Rogers the pursuit of the perfect beer is a never-ending quest. The man was born to brew. Hard to believe he got started brewing on a kitchen stove. Once he started, he couldn't stop. Now that he's brewing in the most cutting-edge facility in the country you'd think he might slow down. "Quality everything. The best tasting beer—that's what I want."
Dan founded the first brewery in Las Vegas in 1992. Since then every batch has been a lesson. Every keg, every bottle, a learning experience. Try any Griffin Claw beer and you'll taste twenty years of compounded technique. Everything is balanced. No ingredient is too heavy, no shortcuts are made. The man knows how to brew. No wonder when the best brewers in the world have problems they call him. He's a problem solver, scientist, chef, sage, and scholar. And he makes some damn delicious beer.
We're proud he calls Griffin Claw home.
Our Platinum Blonde Lager is a beer you can drink all day. Or as brewmaster Dan Rogers calls it "a lawnmower beer," because you can mow your lawn while drinking it and not run yourself over. It's crisp and clean with a refreshing hint of noble hops.
You can relax when drinking our Belgian-style White Cap Wit. Think wheat fields and crisp fruit. The cloudy color and citrusy head make this Wit a great summer beer. Sit back and take in the orange peel, coriander and lemon rind.
Our gold-medal-winning Grind Line Pale Ale gets its name from equal parts Detroit Hockey and Detroit Automaking. Everything about this Ale works together to form the whole - just the right amount of malt and hops. A good place to start if you're having trouble deciding.
Our bronze medal winning El Rojo Red Ale has a malty, roasted flavor profile. Entered in competition as an English brown, the El Rojo is really more of an American Red - bigger than scottish reds with a beautiful ruby red color and a rich, roasty, caramel body.
No corners are cut to brew our World Beer Cup champion Norm's Raggedy Ass IPA. The key is in the giant, wonderful combination of piney, citrusy, and fruity hops with a surprisingly low malt profile. In other words, this is a powerhouse beer but it won't make you drowsy. You'll probably just want to order another pint.
Our Screamin Pumkin Ale is like a slice of warm pie. Cinnamon, clove, sweet pumpkin, a little molasses. A couple sips in you'll mistake the malty aftertaste for a crispy crust. The perfect beer to celebrate Halloween. Or Thanksgiving. Or Christmas, if there's any left. From the time we brew it in July get it while it's good.
We call it Birmingham Brown Ale, but a more apt title might be American Brown Ale because we dry hop it. That gives the beer a toasted, hoppy nose. So while it retains the biscuity taste of a more traditional English Brown, it's all American. This balanced combination helped it win a bronze medal at the Great American Beer Festival in 2010.
Similar to the bold taste of our Norm's Raggedy Ass IPA the Go Figure Black IPA separates itself with a sliver of roastyness in the background. This IPA gets it's dark color from blackened hops, which are strong and fragrant. Brewmaster Dan Rogers almost didn't enter the beer in competition but, go figure, it went on to win silver.
Our Third Rail Tripel is made true-to-Belgian-style with candy sugar. We also throw in high gravity yeast which adds a phenolic nose. In other words, it smells a little boozy. Slight banana and clove tastes round out the body profile. We call it third rail because this is an electric, big beer. The golden straw color might appear similar to our Blonde Lager, but if you mow your lawn while drinking this it'll be crooked.
Not to reveal our secret, but if you added a truckload of all-natural lemons to our Third Rail Tripel you'd end up with our Lemon Tripel Shandy. We took everything great about the Tripel and zested it up. Shandy is a bit of a misnomer, as there is no soda involved, but the beer is just so damn refreshing we kept the name. A smooth, lemony Tripel with just the right amount of bite.
A little trivia you might not believe: we use more pounds of hops per barrel to brew our Bohemian Pilsner than we use to brew our IPAs. You gotta like hops to like this beer. What separates it from our lagers and ales is the adherence to traditional Czech brewing methods. The use of mineral-less soft water keeps the hops smooth, and the beer light in color. A spicy nose seals the deal.
Our World Beer Cup Silver Medal Winning Bonnie's Raggedy Ass double IPA is a high-octane version of our celebrated Norm's IPA. More hops, more alcohol, more body. You'll be able to smell the strength. We brew it with less water than normal which really brings out the darker, rich color. This is one for the hops-heads—a beer you can chew on for days.
Our St. Claire Saison lives a double life. At first the beer follows the french method of using wheat, rye, oats and French yeast. It finishes with a peppery nose, and a little heat on the back of the tongue. After a month the beer is oak aged for nine months with a wild yeast strain which Frankensteins the taste. It becomes drier, and fruitier, with a barnyard nose. Our brewmaster describes the switch as going from American cheese to a Roquefort Bleu.
Similar to the process that kicks-up our Saison, the precise combination of time, oak barrels, and wild yeast amalgamate to create our Red Rock Flanders Ale It begins life as the El Rojo, but what comes out is something entirely other. We use the same barrels that have previously housed our Bourbon Imperial Stout. That way the bourbon flavor is removed and the oaky flavor takes center stage.