Dave Oldenburg, BrewmasterDave Oldenburg, Brewmaster

Titletown Brewing Company has revived the tradition of handcrafting quality beers. One taste takes you back to an era when Green Bay had five breweries serving fresh beer to the local community. Titletown Brewing Company is proud to have renewed the tradition of local craft brewing.

Titletown Beers

  • Toasty malt and plenty of local wildflower honey make this golden blonde ale one of our most popular beers. Named after the famous “400” Chicago and Northwestern passenger train.

  • We brewed this Black Saison from an eclectic blend of ingredients, creating a surprisingly harmonious ale combining clove-like spice, fresh hoppy notes, rich malt, and a touch of sweetness.  Ingredients include Pilsner and dark malts, oats, Tupelo honey, domestic and imported dry hops, and a classic Belgian yeast strain.

  • We brewed this unfiltered straw-colored witbier ("white beer") with wheat, oats, spices, and "Celis" yeast.  Initial light sweetness is followed by complex herbal, fruity, spicy notes, and a dry, refreshingly tart finish.

  • Golden, malty, and clean, this kölsch could be mistaken for American lager but for its subtle fruity aroma and spicy hop flavor. Named for Packers great Tony Canadeo.

  • This German-style black lager has a rich aroma of coffee, chocolate, caramel, and toasted malt, medium-full body, and a roasty yet smooth finish.

    Bronze medalist in the Great American Beer Festival.

  • This hop-forward ale showcases a complex blend of citrus-like American hop varieties, their bitterness well-balanced by complex malt for exceptional drinkability.

  • This golden-orange "session" IPA combines a variety of hop flavors for a complex but very drinkable hop-focused ale.  The nose is funky, resiny, and citrusy, with flavors of pine, flowers, and complimentary toasted malt.

  • Rich caramel malts and a touch of roasted barley create the distinctive flavor of this Irish Red Ale, the namesake of Packers great Johnny “Blood” McNally.

  • This golden pale ale features Czech Saaz (pronounced "Sahz" or "Zahts") hops, whose mellow spicy flavor is traditionally found in European pilsners.  We used a heavy hand dosing these subtle hops throughout the brewing process and backed them with rich, toasty Vienna malt.

  • We fermented this East-Flanders-style ale with Belgian brewers' yeast and Lactobacillus bacteria, then blended fresh and aged batches, creating an exceptionally complex ale with a robust caramelly, bready malt base, fruit-and-spice notes from the yeast, and a pleasantly tart, sweet-and-sour finish.

  • We brewed this tawny unfiltered English-style bitter with Maris Otter and caramel malts, fresh floral hops, "Burtonized" water, and characterful English yeast.  Flavors of caramel, toffee, and baking bread combine with yeast-derived notes of ripe fruit, leading to a pleasantly hoppy finish.  This recipe dates to 2005, when our brewmaster brewed it on his apartment's electric stove.

  • Assertive noble hop character, rich malt flavor, and a crisp, dry finish characterize this Düsseldorf-style altbier, a German-style beer combining the complexity of ale with the smoothness of lager. Silver medalist in the Great American Beer Festival.