Our Beers

Featured Beers

High Test


This smooth like silk stout is a perfect afternoon or evening pick me up. Coffee and sweet chocolate aromas fill this brew. Locally roasted Guatemalan coffee from Empire tea & Coffee add subtle hints of caramel and Nougat. Black Patent, Roasted Barley, and Chocolate Wheat malts create depth with roasted flavors. Magnum and Equinox hops balance out the finish just like your favorite cup of joe. So hold the cream and sugar and enjoy this one straight up. 


MALTS: Canada Munich Malt, Canada Pale Malt, Black Patent Malt, Chocolate Wheat, Roasted Barley, Flaked Barley

HOPS: Magnum, Equinox

OG: 17.7 plato FG: 3.8 plato  SRM: 163 IBU: 53 ABV: 8%

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Annual Release '16


There’s been something unique about each of the seventeen annual release beers we’ve made since 2000. This year’s iteration finds its place as the sweetest of them all. Of course, there’s a lot more to the story than just that. One of Derek’s favorite ingredients, chocolate, comes back again and is joined this time with milk sugar and vanilla. As for that chocolate, its finds it way into this beer in two different ways. Chocolate malt helps build the base for this beer and then cacao nibs from Ghana finish off the chocolatey flavor. Don’t decide between your chocolate and beer, open a bottle of ‘16 and have them both. 

Track down a bottle of Annual Release '16 here


MALTS: Canada Pale, Canada Munich, Barid's Chocolate, Flacked Oats

HOPS: German Tettnang, German Tradition

YEAST: House Yeast

OG: 22.5 plato  FG: 4  plato  SRM:179  IBU:28  ABV: 11%



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infeRIority complex

infeRIority complex, a Brett beer, is the sixth installment in Newport Storm Brewery’s barrel aging beer program. With heavy doses of Canada Rye and crisp Dextrin malts, the base of this beer was Belgian inspired with a spicy, slick and slightly sweet mouthfeel. Aged Czech Saaz hops were incorporated to balance out the sweetness from these malts and lend a pleasant earthy tone that blends well with the flavors emanating from the barrel. After lying in Thomas Tew Rum barrels for 4 months, Brettanomyces yeast was introduced and quickly got to work adding elements of stone fruit and cherry to the brew. Very initial tests showed a pronounced sourness to the beer so aging time was extended to mellow out its complexities and impart balance between the barrel and its contents. This style of beer is one that cannot be rushed so brewers waited diligently for it to show them when it was ready to make its debut. So without further adieu, let us introduce Newport Storm’s, and arguably RI’s, most complex beer to date.


MALTS: Pale, Malted wheat, Munich, Cara Red, Canada Rye, Dextrin

HOPS: Czech Saaz

YEAST: House American Ale, secondary Bret/Lacto wild yeast

IBU- 12.4 SRM- 37.2 OG- 16.5 FG- 4.0 ABV- 7%

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