I would like to apologize to our guests, but we’re not open yet. We have been approved by the city, county, and are currently waiting to hear back from the State of Montana in regards to our permitting. From there, we begin construction and begin the journey of Federal permitting.

Sorry, but when you open a brewery you have 3 sides to the triangle (right, fast, and cheap)…you only get 2 sides…we’re taking the right and cheap approach, it’s just taking a little longer than we’d like.

In the end, we can assure you that we will be unlike anything you’ve ever experienced product and atmosphere wise.




Name Dropping (Part 4) In with the new!

Back a few months ago we were in Spokane and we stumbled upon a few new grains we’d never seen before. Included in this batch was a Black Winter Wheat, Black Barley #32 and a Ruby Red Winter Wheat. (I wish I would’ve taken some picture visual effects). Anyways, we decided to buy 10lbs of each and hold onto them for a rainy day project.

That rainy day project happened upon us about a month ago. I was driving on Highway 200 through Dixon where a flock of red wing black birds flew in front of my truck. So, why not mix the red and black wheat grains together to brew a “red-winged black” beer?

The final result ended up being a beer with the sheen of motor oil. A dark black hue with a strange red reflective quality.

We present:

Red-Winged Black Ale-6%-A robust, dark ale brewed with black and red malts. This beer is very malty, but very well balanced. Lightly hopped with Saaz, Centennial, and Chinook hops.

Red-Winged Black Ale


Named for this fellow:


This beer has a lot of potential to be a great base for some other dark ales in the future.

Next up…

Autumn Wind Golden Ale-4%-A lightly malted Golden Ale brewed with Pearle hops. There isn’t much to say about this beer but we wanted to brew something that reminded us of fall here in Montana. The wind is light and crisp, the leaves of the aspen and larch turn a light yellow. This beer embodies the comparison; light and crisp.

Autumn Wind; for the best time of year.

Name Dropping (part 3)…new assistant brewers!

Back after a little hiatus with part 3.

Over the summer, we had the chance to experiment with some unique recipes. The most unique of them all and something we were super proud of, was the ability to add candy and cereal, YES, candy and cereal to our brews. We’re hoping that these recipes and future recipes take us to the top of the Montana brewery experience in quality and originality. We believe we already brew great beer, it’s up to the rest of the state to experience Limberlost…when we’re open…

First up to bat…

Saturday Morning Breakfast IPA-6%-A light bodies IPA brewed with 2-row, Carapils, and Munich malts. Lightly hopped with Mt.Hood, Citra and Belma hops to give it a sweet, fruity back end. SMB has a very, very light sweet taste to match the balanced fruit taste that sits so gently on your tongue. Who would’ve ever thought you could dry hop with cereal?

No milk was harmed or used in the making of this beer. But, adding some cream to it next go around may make it a little more unique.


It may seem like an odd ensemble, but if you want to be the best, you have to brew the best.


Swedish Bull/Cut Throat/Brown/Rainbow Trout-4%-A super light wheat beer infused with Swedish Fish Candies…how do you ask, maybe more so…WHY ON EARTH WOULD YOU DO THIS!? Well, we had a hankering to try something a little different. We bought 5 lbs of Swedish Fish and added it to the boil. We also used pectin to dissolve out the sugars. It’s unique, but it could use a little more pep next time around. It ended up tasting like a Cherry Wheat, better luck next time.

Another 5lbs never hurt anyone!!!

There is something “fishy” about this beer. But, a good kind of fishy!


Name Dropping (part 2)…even more amazing beer

Well, as promised, we have more beers to write about. We’ll pull a couple of tricks from out of our sleeves and see what tasty brews await us around the corner.

Aaaaannnnnd for our first beer we’ll take a look at our…

4 Lakes Trail Ale-5% alcohol percentage-A Montana Style Pale Ale; beautifully balanced hop to malt ratio. 2 row malts, caramel, and Munich malts make this pale ale caramel to the taste with a hint of Centennial and Mt.Hood hops. This will be one of our 4 staple brews in the tap room.


Beer, Dude.

We named this tasty pale ale after the infamous, amazing trail system that lays 5 miles north of Thompson Falls, Montana. After hiking in the back country, it’s nice to have a Trail Ale.

All Summer Long Rhubarb Australian Sparkling Ale-4%-A wonderfully light, well balanced rhubarb wheat. This wheat beer is seriously the most perfectly brewed and amazing tasting summer beer we’ve ever brewed or tasted. We baked the rhubarb and added it to the mash and added fresh rhubarb to the dry hop for 2 weeks. There is a very small addition of Australian Summer Hops added to the back end to naturalize the bitterness from the rhubarb. We add ice cubes to our glasses of All Summer Long because it’s just that perfect on a hot summer’s day, hence the name.

Good enough to drink ALL. SUMMER. LONG.


Australian Sparking Ales are generally lighter in color and have an alcohol percentage from 4-5.5%. Sparkling Ales are what we call “wheat ales”, but they generally use Australian hop varieties, which is what we did.

If you see us out and about in Sanders County and want to try one, let us know. Cheers





Name Dropping (an introduction to our beers) part 1

Here in our name dropping section, we’re going to be talking about our beer names and styles. We’re going to buck the trend of going light to dark (as you would in traditionally try them) and mix it up a little bit.

Up to bat first is…

Frost Bite Hot Chocolate Stout-6% alcohol percentage-A traditional stout with chocolate, marshmallows, and vanilla.


Last winter after splitting wood, we were lamenting how we would love to have some hot chocolate to quench our thirst. The conversation went a step further when I dumped some of my hot chocolate into another stout we had done. The mix wasn’t exactly ideal, but it opened up a whole new world of ideas.

My brew partner (my wife) did some research in one of her 1950’s Pennsylvania Dutch Cookbooks and stumbled upon an amazing recipe for hot chocolate. This recipe (which I will NOT be sharing) had a few twists in it which we thought would make for an awesome beer. So, after much deliberation and small batch testing, we came up with winter stout.

Why Frost Bite? Well, after being outside cutting wood, skiing, snow shoeing, or snowmobiling…it’s a nice beer to sip on by a fire to melt away the frost from your bones.

Friends in Low Places IPA-6 % alcohol-A Rocky Mountain Style IPA; more malt heavy and lightly hopped.


We tend to make more Pacific Northwest IPA styles which are generally very hop and flavor forward. We decided to try our hand at the Rocky Mountain IPA style which like we said before, is malt heavy. The beer uses more 2 row and caramel malts (which give it a more maltier, caramel like flavor. It’s lighly hopped with Mt.Hood and other neutral hops. It’s very drinkable and very tasty.

The name comes from almost everyone’s country song by Mr. Garth Brooks. We want every to feel welcome at Limberlost Brewing Company and we want everyone to  know you got Friends in Low Places (literally) when you come out to our brewery.

“The beer chases my blues away/but, I’ll be OK/hey, I’m not big on social graces/guess I’ll slip on down to the oasis/I got friends, in low places”.

Sounds about right.


Enjoy and catch us next time for the next round of “Name Dropping”. Cheers and drink Limberlost!

Where are we now?

It’s been quite quiet on the adventure and action part of the brewery.

We’ve recently acquired our first round of permitting and we’re waiting on a little more money and licenses from the State and the Federal TTB.

We decided to move back our opening date to raise more money (to do a little bit more) and obviously, with no permits, you can’t move forward.

Check back in time and hopefully by the first week of July we’ll have some more answers.

Cheers and thanks for the support,

Zach Whipple-Kilmer