The yeast consumes the sugars in the wort to produce among other things CO2 and alcohol. Once most of the available sugars have been consumed primary fermentation is considered over and then the young beer is transferred to a conditioning vessel for maturation. After weeks in conditioning the beer is filtered into serving vessels whereupon it will flow through the taps at the bar. Aaron will often employ distinctive European yeast strains to create a series in beer styles. For instance a recent Belgian series included an Abbey, a Dubbel, a Wit and some hybrids.
Uniqueness is practiced in ingredient selection as well.
Freshness and high standards for quality are apparent in all the beers at Watch City. In March Shillelagh Irish Red followed by Billy Goats Bluff Bock spend time on our taps. In Late May early June the much-anticipated Clockwork Summer Ale arrives with its fragrant, citrus imbued aroma. In July Wheatweisser, the Hefe-weizen to quench all thirsts begins it tenure. November and December are capped off by the start of Frostbite season.