"This mixed fermentation ale is soured with a house blend of lactobacillus cultures prior to secondary fermentation and a heavy Citra-Simcoe-Cascade dry-hop. The result is juicy, sour, and thirst quenching. This limited edition version includes a semi-festive dose of cranberry and tangerine, imparting additional tart, citrusy flavours and a lovely ruby colour."

"This edition is a barrel aged wild ale blended with the recent harvest of 2021 Gamay Grapes. It’s a nod to the Beaujolais Nouveau style, which celebrates young wine, fresh fruit, and bright flavours."

"For this collab with our lifelong friends, we decided to mix our cultures! A wild beer with an immoral dose of fresh (and seasonal.) quince fermented with a cocktail of our house cultures." BBD is 20/05/2023

"Ivy is a beer made with 100% regionally grown pale malted barley. In the kettle, it sees both three to four-year aged whole leaf hops, as well as pellet hops from the most recent harvest. Both are grown here in Oregon. It is the most simple of our recipes, yet one of the most complex in expression. One malt, one hop, our wonderful local water, and time. Ivy spends two years in neutral wine puncheons. We choose from these barrels a blend that is funky, but not too funky. Tart, but not too sour. Complex, but still hedonistic. Really, a blend that we are happy to make, to blend, and ultimately to share, in celebration of our new home."

"In late 2019 we blended together a one-year-old, spontaneously fermented, beer with a barleywine-inspired wild ale that had fermented and aged upon California Flame raisins for nine months. This blend was allowed to undergo a secondary fermentation, in barrel, marrying the two beers over the course of seventeen months before being laid to rest in bottles. The resulting beer, more akin to fortified wine in its profile, was packaged still and offers notes of brown sugar, late harvest grape, luxardo cherry, and cassis. From us to you, we present A Moment’s Rest."

"Built from a blend of 2.5-year-old beers 100% spontaneously fermented with native yeast & bacteria, and refermented on Frog Hollow Farm organic O'Henry peaches, Lasting Melody presents a rich experience to the senses. Notes of ripe, juicy peach with freshly baked cobbler intertwine with delicate oak and funk, clasped with a restrained acidity. From us to you, we present Lasting Melody."

"Timshel reflects our pursuit of flavors endemic to Monterey County & the Salinas Valley. Each winter we brew a select few batches of spontaneously fermented beer following the Méthode Traditionnelle guidelines combining malted barley, raw wheat, and aged hops to produce a rustic wort. This wort is naturally chilled overnight in our coolship and spontaneously fermented in oak barrels by native microflora. Timshel combines our favorite casks spanning the course three different vintages, blended together, refermented on local raspberries, and naturally refermented in bottle. From us to you, we present Timshel: Raspberry."

"Vinisimilar(vin-ih-sim-ih-ler) adj. 1 Having the appearance of wine, but not necessarily so 2 Faithful to its own rules, neither wine nor beer. Residing somewhere between beer and wine, we've blurred the line combining a blend of barrel-aged saisons with Charbono grapes from Castoro Cellars. After a four month maceration on the fruit, bold notes of jammy blueberry pie, plum preserves, and late harvest grape intertwine with cardamom, vanilla, and fig. From us to you, we present Vinisimilar: Charbono."

"Vinisimilar(vin-ih-sim-ih-ler) adj. 1 Having the appearance of wine, but not necessarily so 2 Faithful to its own rules, neither wine nor beer. Residing somewhere between beer and wine, we've blurred the line combining a blend of barrel-aged saisons with whole cluster Pinot Noir grapes. After a short maceration on the fruit, bright coral hues intertwine with notes of strawberry, grapefruit, lavender, & pink peppercorn. From us to you, we present Vinisimilar: Rosé"

Alvinne Fellowship 2021 Ale No 1: Cuvée Sofie Vermouth Barrel Aged with Schaarbeekse Kriek (50%) and Sloeberries (50%)

Alvinne Fellowship 2021 Ale No 4: Blend of Calvados & Carcavelos Barrel Aged Cuvée Sofie.

Alvinne Fellowship 2021 Ale No 5: Sour'ire de Mortagne (Sour Quad) Spanish Brandy BA with Smoked Mango.

Sour quadruple - Dried Figs. Collab Letra BBD is 05/2025

Phi (Blond Sour) aged with rhubabrb and then dry hopped with Amarillo hops. BBD is 06/2025

Barrel aged golden sour ale, with raspberries and limes.

Blend of black currant wine and Méthode Gantoise sour ale aged in Pinnot Noir Bourgogne Barrels

"Mixed fermentation wild ale with saccharomyces cervisiae yeast, brettanomyces and lactobacillus fermented in oak barrels which previously contained portuguese Moscatel white wine for 18 months."

"Mixed fermentation wild ale with saccharomyces cervisiae yeast, two bretta- nomyces strains, lactobacillus and the microorganisms from the peaches for 15 months in french oak barrels."

"Farmageddon is our wild farmhouse ale that we've been brewing, blending, and aging for almost as many years as we've been open. The blending process allows us to maintain a common thread across batches, the aging adds nuanced layers, while the brett and bacteria work hard to create small idiosyncrasies in each release. It's a refined, effervescent, and delicious beer worthy of special occasions and idle weeknights. And every so often we decide to age a batch with Montmorency cherries because sometimes the cliche "with a cherry on top" is both figurative and literal. Not to mention, delicious. Lots of balanced acidity, distinct cherry aromatics and flavour "

"Motley Cru 2022 is a three year blend of spontaneous coolship beer. It was aged in neutral barrels and blended together to our taste, with the more mature beer providing classic wild fermentation characteristics and the younger beer exhibiting clean and fruity qualities. Combined, they provide the best of both worlds. In striking our preferred balance between older and newer barrels, we were also striving to create a beer that is simultaneously true to what we do and a nod to what Belgian Lambic breweries have been doing for centuries. Motley Cru 2022 boasts fruity aromas of passion fruit, damp forest floor and subtle oak. Clean pleasant acidity, reminiscent of sweet tart. Notes of green pepper and rhubarb as well."

"Vines is a series of oak aged wild ales that celebrates wine grapes in all manifestations. This blend was inoculated with the wild yeast from 2019 red grape skins, aged for a year in oak, and refermented on 2020 Merlot, Cabernet Franc & Cabernet Sauvignon."

"FOR THIS COLLABORATION WITH VINO DI PROCENO, THEY CAME TO BRING US THEIR SANGIOVESE GRAPE POMMACE STRAIGHT FROM THEIR VINEYARD IN ITALY! WE ADDED IT TO OUR WILD ALE BARREL AGED FOR 18 MONTH. DELICIOUSLY ROSé AND HYBRID." BBD is 19/09/2024

Sour Quad with Dried Figs aged on Spanish Brandy barrels (collab with LETRA Brewery, PT)

Wheat Beer aged 4 months in a foeder and infused with a massive quantity of apricots

"Glass is our series of beers characterised by a delicate minerally flavour, fresh kettle-hop aroma, and the addition of sea salt in the blending tank. This is our third iteration. In February, April and August 2020 we produced extra pale, minerally worts, with fresh East Kent Goldings hops. The fresh hops add wonderful aromatics (quite distinct from dry hop character) as well as acting to restrain the acidity produced in the wild fermentation. We made a blend from the four most delicate tasting barrels and added a touch of Cornish sea salt into the blending tank to give a crisp finish."

Black sour ale aged in COgnac barrels for 1.5 years and then referemnted with sour cherries.

"Each harvest season, we choose various barrels of our Farmstead® ales that exhibit sympathetic characteristics for pairing with local fruit varieties, in this case, organic plums from the 2021 harvest season at Elmore Roots Nursery in nearby Elmore, Vt. Once again, the care and intentionality with which David and his team work with the land translates fully into the fruit’s seasonal expression each year, especially with these varieties of plums. Regardless of the base beer’s composition or blend, the ideal outcome remains the same: a thoughtful representation of the fruit in season and one of our favorite offerings within this collection."

"«Hands of Desire» stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. A blend of a wheat sour and a saison aged for 12 months in Pinot Noir barrels. The plum brings sublime stone-fruit aromas matching with the soft acidity and gentle tannins from the oak." BBD is 09/2024

Blend of BA Golden Sour ales

Barrel aged sour imperial stout, with organic local apricots.

Barrel aged sour imperial stout with local sour cherries.

"Coolshipped and spontaneously fermented beer in an oak barrel for 16 months and aged further on organic local sour cherries for 12 months. In this one I am trying to capture the unique essence of one day into a beer and imprint of local terroir and layering the hand picked organic sour cherries from a local orchard. Multiple varieties of organic cherries give a really complex expression of the fruit and prolonged aging make for a deep, rich flavour. The backbone of a beer is built on local organic barley malt and raw organic spelt from the local Hare Krishna community, where they live and function in a low intervention and organic way for the last 3 decades."

BA Sour/Wild Ale with organic Sour/Wild Ale with Kekfrankos grapes

"sprøng is a blend of mature wild ales, aged in oak puncheons (400 and 500L) for around 1,5 up to 3 years, and a barrel fermented and aged saison type of beer, which was dryhopped for a few months with Saaz hops. We’ve added Sicilian sage and also wormwood (artemisia absinthium and another secret variety) to the final blend to macerate a week before bottling. It’s a subtle addition we made compared to the original sprong, to add a slightly earthiness and spice to it

Sour aged with Pomelos De Tramuntana (Grapefruit). BBD is 25/11/24

Pink Grapefruit Sour. BBD is 21/12/2024