Boneyard Beer Launches New Lager Series & More in the Pipeline

Tony Lawrence of Boneyard Brewing

Anyone who knows Boneyard Beer’s Tony Lawrence knows that his true loves lies with light American lagers, not the hopped up extreme and high ABV stuff that the Bend, Oregon brewery has become known for. Up until now, though, Boneyard has proven to be so popular that it could scarcely find the time and tank space to brew other beers in its regular lineup, like Skunkape IRA or Femme Fatale, since the best-selling RPM IPA and its bigger brothers, Hop Venom double IPA and Notorious triple IPA, proved such big hits. Early last year, though, Boneyard finally moved into a much larger production facility that has allowed it to amp up production and finally find some space to produce some new beers like a witbier and a doppelbock, fill up some Foeders, and launch a new lager series.

Available now on draft from Boneyard is a very un-Boneyard-like beer called Witshack Wit. Of course, a witbier is a Belgian style of wheat beer traditionally brewed very light but cloudy and with the addition of orange peel and coriander to give it a refreshing citrus twist and slight peppery kick. Boneyard has used both the sweet orange peel and coriander, but shook the style up with the addition of dehydrated Persian limes.


Coming out of the tanks and onto taps right about now is Boneyard beer’s first lager, and as Tony says, “You know I love lagers.” The beer will simply be called Boneyard Pilsner and it’s brewed in the German style with Weihenstephan’s yeast strain for Bohemian-style Pils. It’s a very simple recipe, as traditional German-style lagers should be; all Rahr Pilsner Malt, Czech Saaz, hops and a sessionable 5% ABV.

Keeping the lager yeast healthy for a while, Boneyard is planning to brew a few more lagers. Next up is a hybrid style, a version of the Armored Fist CDA only fermented with the lager yeast and knocked down to a sessionable 4.5% ABV.

Later down the line is the brewery’s first dopplebock, brewed traditionally with a lager yeast. Also the secretive Foeder project will be coming out of large oak vessel fermenters, but I am not supposed to talk about that one just yet.

Samurai Artist
Samurai Artist

Founder of The New School and most frequent contributor Ezra Johnson-Greenough has worked in the craft beer industry for almost 10 years, doing everything from illustrating beer labels to bartending at renowned beer bars and breweries like Belmont Station, Apex, Laurelwood and Upright Brewing. He has also had a hand in creating events like the Portland Fruit Beer Festival, Portland Beer Week, and the Brewing up Cocktails series. He is available for freelance consultation in marketing, events, graphic design and branding. Contact: