Our process starts by looking back in history to find what has made a particular beer style great. We combine old and new ingredients and apply modern techniques to produce a beer that is rooted in tradition with a modern sophistication. Ultimately, we strive to continue the tradition of bringing people together and creating community at the brewpub.



"Warren Peace" Kölsch

ABV: 4.9%  IBU: 25  SRM: 3.8  FG: 2.7
Grist: Pilsner, Vienna, Pale Wheat

Hops: Hallertauer Mittelfrüh

Kölsch is one of the few traditional German ales still brewed in Germany today. In response to the lager revolution in the late 1800s, the brewers in Cologne started to lighten the beer using modern pale malt and smooth it out using new lagering techniques. At Loma, we make this beer using a warm primary fermentation followed by an extended cold conditioning phase to combine everything that is great about lagers and a uniquely expressive ale yeast.

"The Midnight Idol" Black Lager

ABV: 4.8%  IBU: 26  SRM: 23.7  FG: 3.7
Grist: Pilsner, Munich I, Carafe Special II
Hops: Hallertaur Mittelfrüh

Black lager or Schwarzbier dates back to the 14th century in southern Germany. Centuries before refrigeration, this beer was fermented cool in deep caves to give it a smooth, rich, low ester profile from the yeast. Once modern lagering techniques were developed, ale like versions of this beer disappeared. Our black lager goes through a modern cold fermentation and aging process to give it the classic rich German lager character.

"Pick 'em Up" Pale Ale

ABV: 6.0%   IBU: 37   SRM: 4.8   FG: 2.2
Grist: 2-Row malt, CaraRed
Hops: Magnum, Hull Melon, Mandarina Bavaria

The term “pale ale” first appeared around 1700, but was mainly used to describe any beer brewed with malt that was dried with coke, which resulted in a lighter beer than other popular styles of the day. With an over 300 year history across multiple continents, pale ale has seen many iterations. Our pale ale combines malt from both Germany and the United States and German hops that were bred from American varietals.


"Appeasement" IPA

ABV: 7.0%  IBU: 50  SRM: 4.9  FG: 2.5
Grist: 2-Row, CaraRed
Hops: Magnum, El Dorado, Mosaic

American IPA (India Pale Ale) is style of beer based on a traditional English style of beer dating back to the late 1700’s. It was heavily hopped and had a high alcohol content to help preserve the beer during shipment from Britain to India. American brewers, Loma included, have reinterpreted the style using new ingredients from all over the world to create an extremely wide range of flavors and aromas.

“Bockin' on Heaven's Door” Weizenbock

ABV: 6.9%  IBU: 20SRM: 6.2  FG: 5.1
Grist: Pale Wheat Malt, Pilsner, Vienna
Hops: Hallertauer Mittelfrüh

Our first collaboration! Dave Marliave from Flat Tail Brewing in Corvallis, OR, helped brew a Weizenbock with banana and clove aromatics and flavors that are created by the yeast during fermentation. Dave prefers wheat beers that emphasize the banana-like esters and Warren prefers the clove-like phenols, so they decided to meet somewhere in the middle and ended up with a beer that they both enjoy.

“Ruphus” Brown Ale

ABV: 5.0%  IBU: 28  SRM: 19.9  FG: 3.7
Grist: 2-row, Brown, CaraMunich III, Melanoidin, Carafa Special II
Hops: Warrior

As expected with a style of beer initially named and categorized solely for its color, there is a wide variety of interpretations of this type of beer. The term was first used in London back in the 1800s to describe beer made mostly from brown malt. Our brown ale shares many characteristics with the southern English brown ale style that has a dark brown color, robust toasted flavors, and a moderate sweetness with very little hop aromatics.

2016-12-13 20.02.10.jpg

“AC Sleightor” Doppelbock

ABV: 7.2%  IBU: 22.7SRM: 17.5FG: 5.4
Grist: Pilsner, Munich I, CaraMunich III
Hops: Hallertaur Mittelfrüh

The Doppelbock, literally “double bock,” style’s roots can be traced back to the Paulaner monks in Munich during the late 18th century.  Bock beer was brewed to sustain the monks during periods of fasting in which no solid food was allowed and it was believed that the more a monk could drink the holier he was. At Loma, we brewed this big, malty lager to help warm you up and get through these cold winter months a little easier. 



Berliner Weisse

ABV: 3.6% IBU: 3 SRM: 2.1 FG: 1.1
Grist: Extra Pale Pilsner, Pale Wheat Malt
Hops: Hallertauer Mittelfrüh

Berliner Weisse is a sour German ale made with malted wheat and barley that was very popular in Berlin during the 19th century. In Germany, it is commonly served with a shot of either sweetened raspberry or woodruff syrup to offset the acidity. Our rendition of this unique style of beer is fermented with both yeast and bacteria, Lactobacillus Delbrueckii, which is responsible for the additional acidity and dryness.


ABV: 5.0%  IBU: 24  SRM: 6.8  FG: 3.6
Grist: Pilsner, Munich, Vienna
Hops: Tettnanger, Hallertauer Mittelfrüh

Oktoberfest started in Germany in 1810 with the public marriage celebration of Prince Ludwig of Bavaria and Princess Therese of Saxony-Hildburghausen. By the end of the 20th century, Munich brewers started to change the beer to keep the traditional flavor but make it less filling. Loma Oktoberfest takes cues from the modern versions currently found in Munich, delivering the rich malt and spicy hop character without being too heavy.

"Honor" Dry Stout

ABV: 4.6%  IBU: 39  SRM: 25.1  FG: 3.4
Grist: 2-Row, Flaked Barley, Roasted Barley
Hops: Warrior

While dry stouts are now mainly associated with Ireland, namely one particular brewery in Dublin, they used to be commonly made throughout Ireland and Great Britain. The roasted grains used to give the beer its coffee and chocolate like flavors have changed over the years, but the last big shift was in 1880 when a ban on the use of unmalted grain was lifted allowing the use of cheaper roasted barley.

"Earthface" Oatmeal Stout

ABV: 5.3%  IBU: 31  SRM: 27.4  FG: 3.6
2-Row, Flaked Oats, Amber malt, Carafa Special I, CaraMunich III, Roasted Barley
Hops: Warrior

In the late 1800s, Oatmeal Stouts were called “The Beverage of the Century” because they were believed to have nourishing qualities from the use of either oat malt or flaked oats even though some brewers only added a handful. The oats add a silky, full bodied mouthfeel to the beer because of the large amounts of oil and protein in the grain. Our Oatmeal Stout uses a lot of flaked oats to make it very smooth, roasty, and of course, healthy.

Make a Reservation

Powered By OpenTable

For groups larger than 6 people, please email us or call (408) 560-9626.