Dry hopped Belgian Tripel.

"A non-alcoholic IPA with a sharp, dry bitterness at first. Fruity, citrus and wheat aromas follow. The body is light, with fine, refreshing, dehydrating bubbles. On nose, hops and cereals predominate. The foam is clear and long-tasting."

Saison with plums

Saison with Czech hops

Hopped with Sabro. Honey is added during the boil.

Blend of triple aged 6 months in Nadal Hainaut red wine barrel and a stout aged 18 months in Daumas Gassac red wine barrel .

Saison brewed with coriander seeds.

Wheat ale feremented naturally with feshly pressed Gamay wort from Domaine Cinq Peyres in France. best before is 10/2023

Imperial Quad Stout aged for 15 months in Wild Turkey Bourbon barrels and infused with tonka and coconuts.

Saison brewed with local Emmer wheat, fermented with Kveik & Brett and then aged for 12 months in Burgundy red wine barrels.

Saison brewed with Triticale (hybrid of wheat (Triticum) and rye (Secale)) and fermented with Kveik andBrett and aged oro 7 months in red wine barrels from Domaine Monthélie Douhairet Porcheret.

Tripel (Trio) aged for 10 months in Jamaican Appleton Estate rum barrels.

Blend of 2 Saison fermented with Brett and aged 8 months in Burgundy red wine barrels and 10 months red wine barrels from Languedoc.

Rye Saison fermented with Kveik and Brett. Aged for 11 mpnths in Burgundy red wine barrels.

Stout fermented naturally with feshly pressed Gamay wort from Domaine Cinq Peyres in France. best before is 11/2023

Blanche/Witbier brewed with clementine peel, lime peel and corander.

"Light orange color and fruity aromas. Its dry-hopping process results in touches of fruit such as mango, pineapple, peach and litchi. Its low contents of alcohol increases the bitterness perception of its taste. Low degree of alcohol but large contents of Cryo Hops Ekuanot in the whirlpool and for dry-hopping. Small but angry… like a chihuahua!"

"Pils brewed between friends with belgian malts, czech yeast and dry hopped with german hops. Collab with Sibeeria Brewing, Praha."

Oat Cream IPA

"Winter ale inspired by a Buche de Noël! Brewed with Vienna malt for a lightly sweet and nutty body, oats for a creamy mouthfeel, rye for a touch of spiciness, lactose for the milky side, Madagascar vanilla for the dessert aroma, cacao nibs for the chocolate touch and last but not least, a lot of home roasted pecan nuts... because we love it.
Ou comme un client la décrit : Gourmande, crèmeuse, réconfortante. Douillette comme des pantoufles chaudes" BB is 12/2023

"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!"

2022 Fellowship Ale No. 5: Souterrain 202 aged on Aquavit barrel

"Alvinne Fellowship 2020 Ale No 6: Spontaneous Fermentation (40%) blended with mixed fermentation farmhouse sour with quince (60%). 15 month BA on Bordeaux."

Funky Wheat Beer aged on Portuguese White Moscatel barrels

Belgian white beer brewed with Morpheus yeast. BB is 12/2023

Morpheus Saison fermented with Brett and aged in Vermouth barrels.

Farmhouse Tripel brewed with Rye.

Imperial Saison, first aged in a Châteauneuf du Pape foeder, later barrel aged on Margaux "Château Kirwan" barrels

Imperial Saison aged on Chateau Neuf du Pape Foeder