BIERE

This Farmhouse ale was fermented with Stillwell's house culture and matured in French oak wine barrels. Dry hopped with Mosaic. Bottled Sept 2019

"Poptones started life as a hoppy pale ale fermented with clean ale yeast to which we added our house farmhouse cultures for a long, slow secondary fermentation in stainless steel, followed by a long maturation in French oak barrels that previously held white wine."

Bottled in 2020. Imp. Stout brewed with ancho chili peppers, cacao nibs, cinnamon and vanilla.

Wild/ Sour dark ale aged in oak barrels

Imperial Stout brewed with cacao, vanilla and orange peel.

"Farmhouse base beer aged for six months in neutral oak barrels. The beer was then moved to one of our custom built "Punch Down" barrels and added two pounds per gallon of figs. The fruit was punched down twice a day for two weeks then left to referment for two months."

"As part of the charity auction during the Denver Rare Beer Festival we offered up a brew day on our copper kettle. Our new friends Malia and Bryson Dunn were the lucky winners of that auction. Together we created Hop Farm. We took a straight forward 50/50 malt bill of wheat and pilsner malt and added eight hop additions during the boil. We chose the hops for their aromatic properties, not their bittering characteristics. This beer shows how you can layer in amazing hop character without creating a bitter hop bomb. Enjoy!"

Please only purchase this if you've bought a Summer Pack from 3F on eventbrite and selected us as "proxy". Purchasing this won't get you this pack if it has not been purchased at 3F, it's just a packagign fee.

Blend of BA blond sour ale from De Leite and Lambic form Oud Beersel. BB is April 2022

BA Blond sour ale with passionfruit. BB is December 2021

Milk Stout with Indonesian Coffee.

Raspberry Session Mead. BB is 09/21

Number one rated cider. Blueberry Cider (Apple cider with blueberry juice).

Please only purchase this if you've bought a Zenne y Frontera Pack from 3F on eventbrite and selected us as "proxy". Purchasing this won't get you this pack if it has not been purchased at 3F, it's just a packaging fee. Please purchase one of these per pack you want us to package and ship to you.

Fermented drink lmde with "Cormes" from very old Sorbus Domestica trees.

Imperial stout brewed with honey, aged in bourbon barrels, conditioned on Mexican cacao nibs, vanilla beans, pasilla chilies, and orange peel.

Semi-sweet mead aged on tahitian vanilla beans and aged in new american oak.

T-Shirt made to celebrate the 30 years of Brasserie Fantôme. Size: Large for women

T-Shirt made to celebrate the 30 years of Brasserie Fantôme. Size: Medium for women

Cider made with different varieties (at least 20) of old trees growing in a "stony" soil. Lots of potential to age in a cellar.

A collaboration between Boon and Mikkeller. Blend with some acetic acidity.

"In Gooik's fields ripen the most beautiful apples, those appels ferment together with lambic to this Pajotse cider. This variety of apples gives an intense extra flavor to the lambic that is fermented on wooden barrels. 45kg on 100 liters young lambic."

Imperial Porter with Coffee

Season 18/19 Assemblage #42. Bottled on 25/02/19. This particular Hommage has macerated 4.5 months with the fruits The one-year and two-year lambics come from 6 different barrels and from 7 different brews. Final fruit intensity is of 350 grams of fruit (76% raspberries and 24% cherries) per liter of Hommage.

Sigma (Dark sour) macerated with Forest Fruits (Blackberries, Blueberries and Raspberries) for over 2 months.

Blend of Loterbol Blond and Lambic from 3 Fonteinen

Season 18/19 Assemblage #57. bottled on 21/12/18. This Hommage has macerated for 4.5 months with the organic raspberries and sour cherries. The lambics used come from 6 different barrels and originate from 5 different brews.

Vintage hand crafted apple sparkling wine from fresh farm pressed traditional Estonian juice apples. Wild yeast used for primary fermentation. Bottle fermented for at least six months according to traditional method.

Vintage hand crafted strong dry cider from fresh farm pressed traditional Estonian juice apples. Wild yeast used for primary fermentation. Bottle fermented for at least six months according to traditional method.

Dry Cider matured in French oak cognac casks.

"A classic bottle fermented sparkling wine made of fresh apples, flowering quince and local honey. A festive drink with strong nordic character."

"Made in deep winter by freezing the apple juice before fermentation starts. This concentrates the rich, intense flavours and reflects the sweet and tart character of late ripening Estonian apple varieties." Fermented with wild yeats and matured in oak barrels.