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Phantom Brews

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PHANTOM CARRIAGE MANIFESTO

At Phantom Carriage, we’re a bit obsessed with brewing and blending some of the most innovative and enjoyable small batch, wild, sour, and barrel aged beers you’ve ever experienced. But that’s just the start, because at Phantom Carriage, we believe great beer is at its very best when paired with fine artisan food, a comfortable ambiance and good friends.

Founding Principles of Phantom Carriage
Life is an adventure…Explore it, Enjoy it … Pair it and Share it!

Full Manifesto

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Obsessed with Brewing

At Phantom Carriage, we’re a bit obsessed with brewing and blending some of the most innovative and enjoyable small batch, wild, sour, and barrel aged beers you’ve ever experienced.

Only the finest ingredients. Nothing artificial. No compromises.

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The Phantom Brew Process

Brewing and blending cellared barrel aged beers is not for the faint. It’s an art and an exercise in patience.

Our wickedly knowledgeable brew staff incorporates recipes that contemplate a virtually infinite number of delightful potential ingredients, and fermentation and barrel aging with a wide variety of unique house cultured yeasts and bacteria.

We believe in the process, perfected by talented brewers who precede us, and we’re honored to be in their company.

1. The Wort

Wort for both our clean and wild beers is prepared in-house on our 7BBL brew system, using ingredients sourced locally, regionally, and internationally.

2. Primary Fermentation

Primary fermentation for our clean beers is performed in stainless steel, while our wild beers are fermented in both stainless steel and oak barrels of varying age.

3. Aging

Aging in oak barrels allows our beers to acquire some character from the host barrels (for example, tannins, vanilla, residual wine or spirit character, etc.), while also providing an optimal environment for the complex development implemented by wild yeasts and bacteria.

4. Fermentation

Our clean beers are fermented with varying strains of saccharomyces cerevisiae, while our wild beers are fermented with blends of saccharomyces, brettanomyces, lactobacillus, and pediococcus.  Local and regional fruit is added to some of our beers for added complexity.

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