"We fell in love with the contribution of fireweed when we did a collab with Jester King – Fair Voyage (we brought down foraged fireweed for the beer). Our friend and ethnobotanist, Alex, first introduced us to fireweed for it’s similarity to green tea and ability to sustainably harvest. Alexandra has notes of green tea, herbs and a hint of citrus "

Saison with Hallertau Mittelfrüh hops.

"An oak-aged farmhouse ale featuring eastern Washington grown malted grain."

"An Oak-Aged Farmhouse Ale Dry-Hopped with Idaho Gem While hop-forward beers and oak-aged beers may seem to be in different veins, we’ve particularly enjoyed how these elements play off one another in our saisons. Perhaps you remember Jean-Michel, a release that was blended from puncheons and dry-hopped with French Barbe Rouge. The red fruit elements of the hop varietal and the vanillin present in the wood merged together to create an astounding note reminiscent of strawberry pound cake. This convinced us to continue exploring this path in our oak program, and what led to Gus! Starting with a farmhouse ale base featuring Salish Blue wheat from Skagit Valley Malting, Gus completed primary fermentation in oak puncheons and continued to age for 7 months. A hearty dry-hop of flavorful Idaho Gem from Yakima Chief adds distinct notes of red currant, grapefruit, and raspberry to the soft, rounded base beer. Simple, elegant, and extremely drinkable."

"Our standard saison inspired by Wallonian saisons along the French Belgian border. Dry, ballanced and refreshing."

Foeder lagered Bière de Garde"

An oak-aged ale refermented with blackberries

"Family Miner is our nod to the late 19th century Grisette: the table beer crafted to quench the thirst of stone and coal miners of Belgium. This contemporary interpretation was brewed with a large portion of raw and malted wheat, European noble hops, and open fermented with our native saison microbe blend. Notes of floral hops, hay, and pastoral funk with a stony minerality create a complex, yet inviting beer. Bright, dry, and revitalizing; from us to you, we present Family Miner"

A barrel aged golden sour ale, aged on Ammani (dried Persian limes) and dry hopped with Citra and Amarillo hops.

Hopped with Sabro. Honey is added during the boil.

"PAULIE is an exploration of an English inspired pub beer subjected to the voracious appetite of our house culture of wild and feral yeasts and bacterias. Brewed with roasted and cara malts, Paulie departs from our typical saison grist profile - bringing you a whole new canvas of aromas and flavor notes. In the tradition of saisons, we recommend drinking this beer fresh."

B.A. Mixed-fermentation Saison with basil from BIGH.

"Mésange is our expression of balance. A light Saison. Quick soured and then barrel aged on our house culture. Slightly wild,, slightly hoppy but above all very drinkable. BB is 04/05/2024

"Bitter is a blend of a saison and mature beer from oldebarrels. The saison is made with a good amount of hops. The resulting bitterness works well with the complexity of the older beer, that aged for 2,5 up to 4 years in oak barrels. In the nose you will come across vanilla, dusty cellar and some funk, but also a floral quality — think of lavender and chamomile. The more yeasty character of the saison, with a hint of black pepper, complements the more mature and funky characteristics of the older part of the blend. Taste-wise, you’ll find lemon zest, wood, and interesting herbal notes like sage and terragon. The bright acidity of the wild ale and the firm bitterness of the saison make this a refreshing, yet complex beer. The after taste ends dry, with hints of aromatic apples, like a good calvados."

Funky Wheat Beer aged on Portuguese White Moscatel barrels

Blend Five. "Spectre Sister is a blend of two extra pale beers produced in July and August 2020. The worts were made with maize, wheat, oats and rice. They fermented in a mixture of old bourbon barrels and freshly emptied cider barrels (from Oliver's Cider and Perry, and Ross-on-Wye Cider and Perry Company). Conditioning in bottle took place through winter and spring producing an effervescent, bright and delicate saison."

"Crushable and playful mixed fermentation beer brewed with organic hops and splash of organic Riesling. Lower alcohol, playfulness, hops and sublime drinkability are the point of this beer. Na zdraví!"

Mixed fermentation barrel aged Saison

Barrel Aged Farmhouse Ale w. Johanniter grape pomace

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

"Our benchmark mixed fermentation saison was aged for six months in oak to develop it’s distinctive flavour profile. The beer then spent a further three months on fresh Victoria and Marjorie plums. The sweet, yellow flesh gives a deep richness of flavour, whilst the dark skins lend colour and a balanced tartness to the beer."

"This low alcohol mixed fermentation beer was made with a variety of grains for a rustic flavour and then aged in well seasoned oak barrels for eight months to allow the yeasts to work their magic. The resulting beer was then dry hopped with whole leaf Celia for light earthy and citrus notes."

"Hanni is a blend of fresh Saison, barrel-aged Aoltbeer and local honey. It shows notes of summer flowers, spices and has a balanced acidity. Beer with taste evolution in the bottle. Batch no. 01-2023"

"Farmhouse ale Festuca hides a wealth of subtle shades of flavours and colours in a simple cloak, forming together a little feast. Aged for nearly a year in an oak barrel with wild yeast and on a dry grain body, it pearls with slightly tart bitterness of flowers and citrus."

"We used a grist containing 100% floor-malted Maris Otter, to try and capture the rich malty aromatics found when opening a bag from the maltings. In May 2021 we drew a wort from a six hour mash stand. The wort was not heated or boiled, and whole leaf Zappa and Bramling Cross hops were left to steep, before primary fermentation in our coolship, initiated by krausening with actively fermenting spontaneous beer.The resulting raw ale continued fermentation in one Herefordshire cider and one Scotch whisky barrel for twenty three months before blending and bottling. As with all our beers, it was bottled completely flat, with a good dose of primings to produce lively carbonation via refermentation in bottle."

Saison with Czech hops. BBD is 30/10/2024

"When the hop farmers start harvesting, we start brewing our Hop Harvest. The fresh, undried hop flowers are picked in the morning, and on the same day they are used in the Hop Harvest-brew, straight from the field. Because we use 'wet hops', the beer has a fresh, floral, and pleasantly bitter taste. By changing the recipe every year, the outcome is always a surprise. Drink this beer young if you can, that's when the wet hop shows of their floral character the most."

"Beer and cider Hybrid. Blend of barrel aged beers fermented on apple pomace, (1/2), house made natural cider from the same appels (the orchard is 500m away from the brewery) and one sixth of BA sour beer. "

"Blend of barrel aged sour beers and fresh mixed fermentation ale qith a heavy dose (250gr/l) of handpicked in fall 2022 fresh strawberry trees fruits."

"Blend of grape ale on syrah and mourvedre juice, sour beer with maceration of grenache noir and foeder saison."

Sour w; Syrah pommace and red currants

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

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

Foeder aged saison with Gewurztraminer pomace from Alsace