ABV: 5.0% IBU: 42 Available to-go in 4-packs of 16 oz cans

Lovers of foam rejoice! ‘Coat Czech,’ our Czech-style 12° pale lager, has returned to a LUKR faucet in our taproom. Inspired by the many pale lagers our brewers drank during their travels around Pilsen & Prague, we’d like to think our Světlý Ležák is about as Czech as you can get without a plane ticket.

Brewed utilizing a double decoction mash regimen, floor-malted Moravian Pilsner malt, Czech-grown Saaz hops, and a classic Czech lager strain, ‘Coat Czech’ is built around an obsessive dedication to bringing some of the magic of Bohemian lagers to our community. After a couple of lengthy brew days, we fermented this golden crusher cold and slow, then lagered it for twelve weeks until it approached something close to the ever-elusive pitelnost. Unfined and 100% naturally carbonated, ‘Coat Czech’ pours with a deep golden color capped by rich white foam. As with all our Czech-inspired beers, we’ll be serving this one three different ways: Hladinka, Šnyt, and Mlíko.

We get notes of honey-dipped graham crackers, spicy white pepper, savory herbs, freshly baked baguette, and the romance of knocking back Hladinky and Šnyty of golden-hued lager all night.

ABV: 5.6% IBU: 41 Available to-go in 4-packs of 16 oz cans

It’s baaaaack. ‘Pro-Seam, Please,’ our 14°P tmavé pivo, is back on one of our LUKR faucets today and available in cans this Friday!

Heavily inspired by one particular dark lager our brewers enjoyed while in Prague, ‘Pro-Seam, Please’ is built around @weyermann_specialty_malts floor-malted Czech Pilsner malt & floor-malted Czech Dark malt. This time around, we reined in the crystal malt a little bit and kept just enough roasted malt to keep the color appropriately dark. Just like last time, our Czech-style dark lager is almost exclusively hopped with Czech-grown Saaz.

Being a Czech-style lager, we chose to employ a double decoction mash when brewing ‘Pro-Seam,’ just as they do in Bohemia. At the tail end of a long, cold fermentation, our tmavé pivo was spunded & naturally carbonated for the finest of carbonation & luxurious foam.

We’re getting notes of sticky dates, fruity dark chocolate, oatmeal raisin cookies, the crunchy top on crème brûlée, bleary-eyed pub hopping around Prague, pitelnost, and dark bread crust.

ABV: 4.9% IBU: 15‍ ‍*Available to-go in 4-packs of 16 oz cans

Denim is back, bringing the supremely crushable golden lager vibes. Just like last year, we brewed this one with Virginia-grown, malted Buena Vista Yellow corn from our friends Murphy & Rude Malting Co. & North American Pilsner malt. During the boil, we tossed in judicious amounts of Sterling and Czech Saaz for subtle hop flavor and restrained bitterness. This corn lager was fermented with one of our favorite German lager yeasts, spunded for natural carbonation, and then cold conditioned for six weeks.

We get notes of freshly milled nixtamal, french baguette, lightly toasted crackers, mowing the lawn, subtle lemon balm, and poolside naps.

ABV: 4.8% IBU: 21

A beer our Head Brewer has been dreaming about making for years. Inspired by the immensely drinkable, yet characterful pale lagers of Bavaria, we are proud to bring you Chain Stitch, our Munich-style Helles. A celebration of balance, subtlety, & traditional German brewing methods, we brewed Chain Stitch with all Weyermann Specialty Malts Barke malts, a lengthy step mash regimen tailored to produce a beer with a dry finish that still retains a rounded mouthfeel, and hopped it with restrained amounts of Hallertau Mittelfrüh for subtle floral notes and just enough bitterness to balance things out. We fermented Chain Stitch cold & slow with German lager yeast and spunded it near the end of fermentation for 100% natural carbonation. We then lagered our Helles for 10 full weeks, letting time take the place of filtration and fining agents and allowing the beer to become as balanced and smooth as possible. Pouring a pale gold color with fluffy white foam, we get notes of Hawaiian sweet rolls, fresh-cut hay, subtle floral aromas, and settling in at a biergarten to enjoy more than a few half-liter pours in the shade of chestnut trees.

ABV: 4.7% IBU: 34

Continuing to expand on our pale lager offerings, Hithlain Contemporary American Lager joins the tap list today! Born from a desire to combine Czech lager brewing methods with New World ingredients, ‘Hithlain was built around a base of Murphy & Rude Malting’s VA Pils malt and then taken through a time-intensive double decoction mash to coax out depth and roundness.

We hopped this golden lager entirely with Lórien, a relatively new hop from Indie Hops’ after the woodland realm of the Galadhrim elves in The Lord of the Rings. While grown in Oregon, Lórien's character closely parallels many of our favorite "noble" hops from Germany and Czechia, making it a natural fit in this beer.

Near the end of a chilly fermentation, Hithlain was spunded for natural carbonation as fine as mist off the Nimrodel. Finally, we let it rest in one of our horizontal lagering tanks for an unhurried nine weeks. Much like the road beneath the mallorn trees, no shortcuts here. We get hints of golden raisin, marmalade spread on a warm English muffin, subtle whiffs of cinnamon, dew-sodden hay, Biscoff cookies, and lemon balm.

ABV: 5.2% IBU: 35

Single-decocted pale kellerbier inspired by the pale lagers of Franconia. Brewed with Pilsner and Vienna malts and hopped with Hersbrucker & Northern Brewer. Naturallly carbonated & lagered for only 4 weeks. Flavorful and rustic.

We get notes of chamomile, orange blossoms, and honey-dipped graham crackers.

ABV: 5.5% IBU: 45 Available to-go in 4-packs of 16 oz cans

We’re back at it with our buds over at Community Bikes to bring back our West Coast Pils ‘Chamois Hagar’. We were all so happy with the last time we brewed this one that we didn’t really bother changing much. A hoppy but easy-drinking West Coast Pils, we designed ‘Chamois Hagar’ to be enjoyed during casual party-pace jaunts or after long epics full of quad-busting climbs and full-send descents.

Sporting a malt bill of North American Pilsner malt & malted white wheat, this West Coast Pils pours a pale straw color with striking, white, fully formed foam. We hopped ‘Chamois Hagar’ hot-side with Amarillo and some truly choice @crosbyhops Estate-grown Comet. Fermentation was taken care of by a classic German lager strain, and carbonation was achieved naturally through spunding. Finally, we dry-hopped this one with more Amarillo, Estate-grown Comet, and just a whiff of Motueka.

10% of all proceeds from this beer will go directly to Charlottesville Community Bikes to help further their mission of promoting environmentally sound transportation by providing free and affordable bikes to the people of Charlottesville.

We’re getting notes of nostalgic orange Life Savers, a post-beer hot lap on your favorite trail, calamansi zest, frosty trichomes, chasing KOMs, & not being able to drive 55.

Collab with Benchtop Brewing

ABV: 4.9% IBU: 40

ABV: 6.5% IBU: low Also available to-go in 4-packs of 16 oz cans

The wait is over! Longtime favorite Herringbone, our original Hazy IPA is back on tap! Forever chasing a specific vision, the brewers have slowly tweaked this beer over time, incorporating new methods & experimenting with new-to-market hop products. Brewed with North American Pilsner and Pale malts along with heaps of oats and wheat, we whirlpool hopped Herringbone with Citra, Hull Melon, & El Dorado; then dry hopped it with heaps of Citra, Hull Melon, Elani, El Dorado, Citra HyperBoost, & Elani Quantum Brite. On this most recent iteration, we get big notes of Sunny D, zesty clementines, and juicy tropical fruits.

ABV: 4.9% IBU: 25

Cargo Schwarz, our love letter to the dark lagers of Franconia and Thuringia, hits the Selvedge tap list today. Targeting a color that’s just dark enough for the style, we brewed this one with Weyermann Barke Pils, dark Munich malt, a touch of Carahell, and a small amount of roast malt to achieve a not-quite-black color with deep ruby highlights and subtle roast notes. We also performed a single decoction mash on Cargo Schwarz to coax out deep Maillard notes and an elevated mouthfeel. While hops aren’t the star of this beer, we still opted to use some beautifully aromatic Tettnang Tettnanger for just a whiff of noble hop character.

Our Schwarzbier was fermented with one of the more popular German lager strains at a chilly 8°C, spunded for natural carbonation, and stored cold for ten full weeks in one of our horizontal lagering tanks until it reached brilliant clarity. No rush. No shortcuts.

We’re getting notes of toasty Bavarian pretzels, subtle whiffs of espresso, rich dates, and hints of cocoa nibs.

ABV: 5.3% IBU: 28

Named for the boiled wool fabric originating from the alpine state of Tyrol, Loden draws inspiration from the original Vienna Lager recipes of the mid 1800’s. In classic fashion, we went with a grain bill consisting entirely of @weyermann_specialty_malts Barke Vienna malt. As a further nod to the original Vienna Lagers, we hopped Loden exclusively with Czech-grown Saaz. We fermented Loden with an old school German lager yeast known for its ability to highlight malt flavors in beer and spunded the tank near the end of fermentation, allowing the beer to naturally carbonate. Finally, we lagered Loden for an extended period of time, not moving it through the brewery until we felt it was ready. Pouring a fiery, alpenglow amber color, Loden sings with notes of toasted bread, white pepper, sourdough crackers, doughy brioche, toasted pecans & really long brew days.

2025 Homebrew Open Winner!

ABV: 5.0% IBU: 20

Last year, Stephen Goadhouse and Michael Corbett took home the win at our first annual Homebrew Open with their take on a German-style Roggenbier. Since then, they’ve worked with Josh to scale that recipe up to our 10 BBL brewhouse. Now, we’re stoked to release Ryed in the Wool Roggenbier!

Ryed in the Wool was brewed with malt from Murphy & Rude Malting and is built around a rye-heavy grain bill. In fact, over 50% of the malt used in this beer is malted rye. The brew day consisted of a long and complex step mash along with a single decoction. We open-fermented (a first for us) Ryed in the Wool with a classic German weissbier yeast strain, giving the beer soft banana esters and clove spiciness.

We’re getting fresh-baked banana bread, warm baking spices, bananas foster, and pumpernickel bread.

We’re really excited about this one, and even more excited for Stephen and Michael.