re·verse os·mo·sis (rĭ-vûrs′ ŏz-mō′sĭs, ŏs-)
A technique for purifying water, in which pressure is applied to force liquid through a semi-permeable membrane in the opposite direction to that of normal osmosis.
Great beer is only as great as its ingredients. Grain, hops, yeast and water, all must be of the highest quality to ensure high quality beers. Since beer is mostly water, it makes sense that the water used in making the beer is of the utmost highest quality and purity. Reverse Osmosis (referred to as RO) water treatment is one of the most effective and thorough methods to effectively remove undesirable additives and other contaminants from a water supply. The RO process is particularly effective in removing chlorides, dissolved solids and fluoride from the water supply. Fluoride, for example, is not removed by traditional paper or charcoal filters and is concentrated in the brewing process if not removed.
The team at Trap Door Brewing is committed to serving you the highest quality beers. We carefully craft our beers using the finest of ingredients including: locally sourced grains from Great Western Malting in Vancouver WA, Yakima and Willamette Valley hops, yeast from local sources, and Reverse Osmosis water produced onsite. Our processes ensure you get consistent, quality beer in every glass, pint, growler, and keg.
BEERS ON TAP
Introducing Trap Door’s IPA! This may very well be our flagship IPA. We’ve added Cascade, Citra, and other locally grown hops that will keep your tongue dancing the tango. Experience the hints of fruity aromas and balanced bitterness that promise to please IPA enthusiasts with each sip. This is a medium bodied IPA that doesn’t compete for your attention, but gets it none the less. Sit back, relax, and enjoy!
The Co-Hop is back! We used fresh Centennial and Cascade hops from our Co-Hop program, grown in Vancouver’s own backyards, as well as some fresh Centennials and Amarillo from Crosby Hop Farm, located in Woodburn, OR. The result is a super juicy and aromatic fresh hop experience! Drink it fresh and local. Side Note: We used over 300# of fresh hops in this beer!
German style Pilsner made with Hull Melon and Mandarina Bavaria hops. Dry pilsner character backed with some bitterness. Look for hop aromas of strawberry, melon, and tangerine.
New England Style IPA dry hopped w/ Amarillo, Citra and Mosaic hops delivering a super juicy, refreshingly smooth IPA
The DIPA version of Glowed Up. This time we used a unique English yeast strain that pumps out fruity esters like Mango and Papaya aromas. Generously hopped with Simcoe, Columbus, and Idaho 7.
Lighten Up is our 3rd installment in the New England “Up” series. It’s loaded with a ton of Mosaic and Citra that give huge aromas of tropical fruit and dankness. Lighter body and alcohol than Glowed Up but still packs the same level of aroma and flavor.
Berliner Weisse with blueberries and hibiscus. This beer is as purple as it can get and packs amazing berry flavors with slight tartness and a sweet finish.
English Summer Ale. brewed in collaboration with Great Western Malting, we used an experimental malt called Pineapple Funk. Hopped with Simcoe, Amarillo, and Vic’s Secret. Official beer of the 2017 Vancouver Brewfest.
Imperial Stout with over 2 lb per barrel of pure Vermont maple syrup and concentrated cold brew from Relevant Coffee.
If you’re looking for a smooth lightly hopped summer time brew during the cold season, this is your beer. Light bodied, smooth finish and almost kolsch-like. This beer is going to be a warm weather classic, so sit back, enjoy the refreshing finish, and think about summer time fun. Oh, and don’t forget you need to mow the lawn.
Dry hopped Simcoe, Cascade, Centennial, and Citra hops combine for this medium bodied, hoppy good time of a beer. Refreshingly dank, slightly piney, and a citrus aroma will help you ring in the holiday spirit. If you want a hoppy belly warmer, this is your beer.
Hoppy and bitter like an IPA, with caramel and toffee flavors like a Red or Amber Ale. Rye and Red X malt from Germany add an earthy and spicy complexity to the beer that balances nicely with the piney/resinous Chinook and Simcoe hops.
This Brown Ale was the winning recipe of our inaugural Uptown Village Home Brew Challenge. Malt-driven chocolate, roasty, and toffee flavors make for a quaffable brown. Congrats to Mike Wright and Dan Graves! Stay tuned for the bourbon barrel-aged version.