Coffee Sour

This beer started as a kettle sour incoculated from one of Oersoep foeders

Wild ale produced with limets, a Bulgarian heritage grain and blended with Tepache, a wild-fermented pineapple dirnk with Bulgarian Habaneros form Chilli Hills Farm.

New England Wild Ale

Blond Sour ale brewed with raw wheat.

Label description: "1 Yule was the last day in the Shire Calendar, marking the end of the year. On a modern calendar, it would correspond to December 21. 1 Yule was always a Highday (Friday). So we brewed the last beer of the Fellowship on Friday December 21, 2018. It was an experimental brew mashing into an oak barrel, using a Christmas tree during lautering, making a bonfire to heat the stones to bring the wort to boil, cooled during the longest night and inoculated with Lithuanian Simonaitis farmhouse yeast, fermented in an oak barrel."

"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" Dry hopped with Saphir before bottling.

Sour with Raspberry and blackcurrant.

Tepache sour.

A 5,5% sour ale brewed with 20% Rye, organic grapefruit juice, locally foraged rosemary and dryhopped with Belgian East Kent Golding hops