"This beer is a blend of 75% two-year-old Danish Wild Ale macerated with fresh Riesling grapes from the Mosel wine region in Germany and 25% three-year-old Danish Wild Ale macerated with Pinot Noir grapes from Rhodt unter Rietberg, Germany. We carefully crafted this blend to evoke the pink hue, mild tannins and delicate fruit flavors of European rosé wines. The final blend was then aged in stainless steel to achieve a deeper and more harmonious wine character. Like a fine wine, this beer is an excellent candidate for extended aging due to its high proportion of German Riesling grapes"

"For our Maturation series, we select beers aged in a single type of barrel to showcase how different casks affect the final character of a beer. We aged our Danish Wild Ale in a large, very old Oloroso Sherry Bocoy cask made of chestnut wood for two years, and blended this with a smaller amount of two-year-old Danish Wild Ale aged in a traditional oak Oloroso barrel. The Oloroso casks enhanced the beer with flavors of toasted walnuts, caramelized fruit and spices."

Barrel aged sour imperial stout with local sour cherries.

Barrel aged sour imperial stout, with organic local apricots.

A spontanious wild ale with riesling grapes aged in oak barrels for two years.

"Today we're releasing a new farmhouse ale refermented with four different types of Texas summer melons -- Watermelon, Casaba melon, Santa Claus melon, and Sugar Kiss melon! Farmhouse Ale Refermented with Texas Summer Melons was brewed in August with well water, malted barley, malted oats, wheat, and hops. It was fermented in stainless steel with our mixed culture and refermented with the summer melons. It's 5.8% alcohol by volume, unfiltered, unpasteurized, and 100% naturally conditioned."

"A mixed fermentation sour brewed in collaboration with Nevel Wild Ales from the Netherlands. This Norwegian sour was brewed with locally foraged juniper and fermented with Kveik yeast, then aged in a Foeder for 18 months with our house mix culture. The result is a nuanced mixed fermentation sour with bright acidity, citrus fruits and wild funk."

"Wild Ale with our house culture yeast (Méthode Ghantoise) and riesling grapes, aged on oak Barrels"

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

"Blend of a Saison beer with Sicilian citrus fruits of 2020 (Tarocco, Citron, Mandarins and Grapefruit)"

"A Rackhouse sour aged for 2 years in Vin Santo dessert wine barrels from Italy. The result is vibrant sour notes froum our house mixed culture, vinous oak, honey and sweet dried fuits. A truly sacred Rackhouse sour."

"The Bright Side beers are two friend’s attempt to view the world with a glass half-full. When Bryan Martin (Ravensworth Wines) realised his vines were smoke tainted from the 2020 bushfires, he concocted a plan ‘B’ with Topher Boehm (Wildflower Brewing & Blending). These beers are the marriage of Bryan’s hand harvested, carbonic macerated, whole bunch wine grapes with Topher’s freshly fermented Gold Australian Wild Ale. Aged and macerated for eight months in Murrumbateman before travelling to the big smoke for bottling and maturation."

"A foulage & carbonic maceration of kelleris cherries, spontaneously fermented with beer wort. 6 months matured in oak barrels. In July 2021 our brewer Tiago picked up 500kg of organic sour cherries from Karel Vaes in Limburg to create this deep red & sour cherry beer. Now cherish the cherries and be mezmerized in the moment!"

Vintage 2022. Golden ale aged in oak barrels, with beetroots.

Vintage 2022. Golden ale aged in oak barrels, with beetroots.

Barrel aged red sour ale, with local organic habanero peppers.

Vintage 2020. "Farmhouse ale aged in oak barrels, with red plums"

Mix-fermentation Golden ale aged in oak barrels, with chasselas grapes

"Aoltbeer is the historic beer of Münster. To this small batch no. 08-2022 we have added organically grown Pinot blanc from piri naturel (Nahe). After two months of maceration in the beer, we pressed the concoction and let it mature in barrels for one year. Bottled in December 2022, 900 bottles."

Barrel Aged Golden sour ale, with tomatillos, jalapeño peppers, lime and cilantro.

Barrel aged golden sour ale, with raspberries and limes.

"Lustre - Apricot is a collaboration with our good friend Jordan Keeper. In July 2018 Jordan came to Galway & we brewed a Saison with a turbid mash, hopped heavily with HBC341 hops. It fermented & evolved in our foeder over 21 months with a mix of both of our house yeasts. In April 2020 we added 300 grams per litre of Apricots before bottling it on the 15th October 2020."

Vintage 2021. Barrel aged sour ale aged with local Cabernet Franc grapes

Vintage 2021. "Barrel aged goldens sour ale, with Sauvignon grapes."

Barrel aged golden sour ale, with organic apricot pits

"Aoltbeer is the historic beer of Münster. It matured on average for 15 months in red wine barrels. In this time, the beer developed its fruity and wine-like character. For this small blend no. 10-2022, we harvested organic mirabelles from our orchard. Tastes acidulous, refreshing and leaves a slightly jammy taste. Bottled December 2022, 800 bottles"

"The beers in this blend of Aoltbeer matured on average for 15 months in red wine barrels. To this blend, we added locally grown plums. This luscious beer let you feel the last rays of summer sun. Bottled Nov. 2022, 800 bottles."

"The beers in this blend of Aoltbeer matured on average for 12 months in red wine barrels. To this blend, we added organic rhubarb. This luscious beer let you feel the first joys of spring. Bottled Dec. 2022, 900 bottles."

Vintage 2018. Mixed fermented barrel aged sour ale with local quinces.

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

"Barrel-aged wild ale with damson plums. Gekwetst is a winelike beer with an outspoken fruity character. This second batch contains four times the amount of fruit as the previous, with strong, juicy sour notes as a result. The nose has candy and stonefruit, while the finish is dry with a mild bitterness. Gekwetst was aged on a single barrel for 21 months, but its barrel character is very subtle, keeping full focus on the damsons. Highly recommended for people who enjoyed our beer Fabel."

"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."

"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."

"In collaboration with Wendy & Felipe of Fox Tale Fermentation Project, we've blended together our one-year-old foeder aged saison with their locally sourced Ume plums. After first allowing the plums to undergo native fermentation by their own microflora, we then blended beer onto the fermenting fruit for a three month maceration. The resulting beer blooms with notes of candied passionfruit, strawberry, and floral jasmine with a soft, creamy acidity. From us to you, we present Poetic Memory."

"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 "

"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 "