Leg Lifter Ale

Brewmaster's Special 52 IBU / 5.6 % ABV
Hops: Mosaic Hops
In collaboration with the Truckee-Tahoe Humane Society we have re-created the Leg Lifter Ale. Brewed with Mosiac Hops this beer has a variety of fruit, berry and earthy tones. $1 of every pint will be donated tom the Humane Society.

Truckee Blonde Reserve

Brewmaster's Special 15 IBU / 4.2 % ABV
Malt: German Pilsner
Hops: German Hops
Our lightest beer both in color and ABV%, we made this beer to satisfy the thirst of those who might be new to full flavored beer as a step to the rest of our beer lineup. Blond in color, crisp in body and finish, the flavor is mild malt character and a nice hop presence throughout. Very light in mouth feel and a brisk carbonation. A great beer for grilled and spicy foods!

Miso Hoppy

Brewmaster's Special23 IBU / 4.8 % ABV
Hops: Soriachi Ace
A golden beer in the English Summer Ale genre. Made with Soriachi Ace hops originally made for Sapporo Brewery in Japan. It is grown in Yakima Valley in Washington. Fresh lemon zest notes with herb undertones and a crisp finish make this beer light for easy drinking.

2010 Collaborative Evil…

(Truckee, CA) – JULY 19, 2010 – For several years, a group of brewers have been brewing unique, distinctive beers in an experiment of sorts that aims to demonstrate the diversity in brewing styles, techniques, and ingredients.
Todd Ashman of FiftyFifty Brewing Company, Truckee, CA initially created the Collaborative Evil group with industry friends Zac Triemert, Co-President and Co-Founder of Lucky Bucket Brewing Company, La Vista, NE and Matt Van Wyk, head brewer for Oakshire Brewing Company, Eugene, OR. This group did not collaborate in the way other groups have worked together in the past. They simply agreed upon a specific beer style and each would incorporate their own unique ingredient or technique in their respective brews. No parameters or recipes were set and the results were interesting, diverse, and delicious. The beers were then entered into the Great American Beer Festival, the most prestigious beer competition in the country. The goal was to earn medals of course, but also to give festival goers a glimpse into how each brewer has his own style and interpretations in the world of beers.
Over the years, the group has grown to include a total of eight brewers from across the nation. Unique ingredients or techniques have included exotic sugars, a variety of honeys, and wood aging. At the GABF, the response has been positive from judges and festival-goers alike, there has even been a Bronze medal awarded to one of these entries. An enthusiastic crowd has been seeking out each brewers Collaborative Evil brew and appears to be quite fun for those who set out on the search.
This year, the brewers have agreed to create an Imperial or Baltic Porter. This style is characterized by big rich malt and roast character (or not in the case of Baltic) and higher alcohol content than other styles of Porter. This year’s style will lend itself to complex beers with rich chocolate and coffee notes, and of course, a little bit of evil. In addition, this year’s attendees of the Great American Beer Festival can receive a Collaborative Evil map listing the participating breweries, their booth locations, and the unique ingredient/technique used. The emphasis for the brewers and the GABF attendees is simple…it’s meant to be fun. If you’re headed to the GABF, seek us out. We’ll have temporary tattoos and a map of the festival floor to find all of the breweries.
Brewers/ Breweries involved:

  • Todd Ashman- FiftyFifty Brewing Co., Truckee, CA
  • Zac Triment- Lucky Bucket Brewing Co., La Vista, NE
  • Matt Van Wyk- Oakshire Brewing Co., Eugene, OR
  • Brandon Wright- Silver Peak Restaurant and Brewery, Reno, NV
  • Bryan Shimkos- Flossmoor Station Brewing Co., Flossmoor, IL
  • Roger Davis- Triple Rock Brewery, Berkeley, CA
  • Matt Cole- Fatheads Brewery and Saloon, Cleveland, OH
  • Jack Kephart- Brew Kettle Production Works, Strongsville,OH

Oregons Brewers Festival 2009

Yes! FiftyFifty Brewing will be pouring Manifesto Pale Ale at this years edition of the Oregon Brewers Festival. Held at Tom McCall Waterfront Park in Downtown Portland, OR.

I always get excited about the OBF because it’s just the biggest festival on the year’s calendar.
With upwards of 70,000 people attending over the four day event our little brewery gets a lot of exposure…and that’s a good thing!!! Of course Portland is the epicenter of the Pacific Northwest brewing scene, so there is a lot of beer to be consumed. There is also a really good ‘foodie’ scene as well. It goes without saying that it’s scenically beautiful as well so I always look forward to heading up there for the event.

We’re sending Manifesto Pale Ale to ‘represent’ our flagship beer and ‘sort of’ show them how it’s done here in the mountains… Fun stuff!

If you want to hang out with me in Portland it’s July 23-26.



Belgian ‘duo’ on tap Saturday 3/7/09

Some of you have been waiting a while for the Tripel to come back and I’m happy to say that it is! Drunk Monk Abbey Dubbel is on as well. This brew is a bit different from the last Dubbel we brewed, and in my humble opinion…right on the money! Here is the ‘sell sheet’ for the Dubbel.

Our Abbey Dubbel makes it’s return well over a year since the last batch. The 2009 version is lighter in color appearing a clear brown with slight reddish hues, is stronger at about 9.8%ABV and has a wonderful clean but distinctively Belgian flavor profile.

Kin to the Trifecta Tripel the Abbey Dubbel is brewed to with Belgian yeasts, fermented at a higher temperature than our other house ales. The benefit of the warmer fermentation temperature is that is creates more yeast derived flavors. The best way to describe these flavors is by the rather spicy aromas and flavors contained in this beer. We used a rather unique sugar in this beer known as Panusta which comes from the Philippines. It is a combination of Cane and Palm sugar which has been slightly caramelized and then packaged for use. Though it’s contribution is not immediately apparent it’s flavor has melded into the overall flavor profile well. The flavors best to describe the beer are notes of chocolate, mild malt, hints of cinnamon candy, faint banana and alcohol warmth. This is a great beer for any grilled beef, pork and poultry. Also with pasta and fish. A great sipping beer as well.

What makes it a Dubbel… In the Monastic brewing traditions of Belgium the brothers of Trappist Abbeys brewed beers for themselves called Singels or simples, the Dubbels were brewed for customers outside the Abbey walls and Tripels were brewed for special occasions. Our Dubbel and Tripel are brewed to emulate those brewed by the Westmalle Abbey near Antwerp, Belgium.


Brewmaster Todd