AZ Apple Cider from the English Family Fruit Farm in Wilcox, AZ, fermented with Frederiksdal Cherry Juice along with AZ Wildflower Honey, aged in Cherry & Apple brandy barrels

"Non-alcoholic sour beer with the addition of peach and apricot fruit puree is an ideal choice for lovers of refreshing and light drinks. The fruity notes blend perfectly with the sour taste of the beer, creating a unique and original flavor. Our Berliner is incredibly drinkable through its non-alcoholic nature, but also easy and fun to drink." BB is 28/12/24, bottled 6 months prior.

This Farmhouse ale was fermented with Stillwell's house culture and matured in French oak wine barrels. Dry hopped with Mosaic. Bottled Sept 2019

"This year's bottling of Glou was assembled from 10 carefully selected - balanced oak barrels of saison (aged 8-18 months) to which we added 1,000 lbs of NY Muscat pomace from Benjamin Bridge. The result is a harmonious and fun beer; candy on the eye and nose, complex and compelling on the palate."
Brewed late 2017 - 2018, Bottled Feb. 2019

Farmhouse cider made with Jonagold, Boskoop and Sterappel/reinette étoilée aged for two months in Whiskey barrels.

BA blond sour beer (Zure van Tildonk) aged with sour cherries and then aged six more months in Whiskey barrels from Brouwerij Het Anker.

"Now in it's 7th vintage. We work with one of the largest mashes in our brewery to produce this delicate and decadent Imperial stout. To celebrate the 7th vintage we hand selected some of the finest small batch whiskey casks from our friends at Teeling's Irish Whiskey. This year's vintage was racked to those barrels back in October 2020."

"A double version of New England IPA - a cloudy and juicy variety of IPA. It smells intensely of tropical fruits and - despite its high alcohol content - is very refreshing, also thanks to its distinct bitterness."

"In the new variant of our series of dessert Imperial Stouts, we drew inspiration from Italy - here is a liquid pistachio-chocolate cannoli, brewed with the addition of cocoa beans and roasted pistachios."

"First episode of our new, dark series - The Juicyville. Talus and Citra create an intense, citrus profile, while the Superdelic variety enriches our DDH Double Neipa with notes of blood-red fruits... Beware, you might lose your head!"

"Dry and very bitter West Coast IPA, in which we decided to use slightly different hops than usual - Australian Galaxy and Eclipse varieties. Expect notes of grapes, melon and passion fruit."

"A single version of one of the highest rated Gelato variants. Sweet and sour beer with a huge amount of real fruits - blueberries, plums and raspberries, complemented by marshmallows and vanilla."

"Sweet and sour beer inspired by Italian ice cream, imitating a tropical cocktail full of real fruits - pineapple, passion fruit and pink guava. We seasoned everything with toasted coconut flakes."

"Sweet and sour, Polish apple-pie inspired beer brewed together with the Warsaw Beer Festival. Brewed with large ammounts of Polish apples and cinnamon."

"Sweet & sour beer inspired by flavourful Italian ice creams. Packed up to the ceiling with passion fruit, mango and peach."

"Sweet and sour beer inspired by Italian ice cream with a huge amount of real fruit. This time, next to juicy mango, we used goldenberry for the first time."

"A non-alcoholic version of the apple pie version of our Gelato series. Inspired by the famous Polish dessert szarlotka. Sweet and sour beer brewed with big amounts of apples and cinnamon."

"Here's a non-alcoholic version of one of our favorite Gelato - Bianco, with large amounts of banana, white guava, lychee, marshmallow and vanilla."

"A single version of one of the highest rated Gelato variants. Sweet and sour beer with a huge amount of real fruits - blueberries, plums and raspberries, complemented by marshmallows and vanilla."

26 months White Porto Barrel Aged Mead with Vincotto Originale from PianoPiano.

"White Port 2 year barrel aged mead 15%-pure mead aged on white port barrel."

"spontaneous fermented applejuice became cider, during and after fermentation honey was added."

Spontaneous fermented cider aged with blackcurrants.

"After experimenting and based on experimead#3, this is our newest mead of our standard range. Many kilo's of blackcurrants married with mead and aged for 10 months in a red wine barrel. It's also one of the best songs of our good friends from the band Mooneye."

Malt-Port sweetness of Port combined with the complexity of beer. 3 year Barrel Aegd.

best before is 12/2022

Cider naturally fermented in oak barrels. best before 09/2023

"Imperial version of our Traditional Mild aged in Bourbon barrels for 12 months. The historical English ale is brewed with huge amount of Mild, Pale Chocolate, Crystal, chocolate malts and fermented with our favorite WY yeasts. Aroma and taste are rich, with milk chocolate, toffee and bread. Barrel gives notes of vanilla, toasted oak and alcohol."

"Double Mash Imperial Stout with maple syrup. Aged for 21 months inHeaven & Hill Bourbon barrels, then conditionned on a tripl eodse of Vanilla beans from Papua, Uganda and Madagascar. After Belnding, the long cold condiotioning rounds out the flavour of milk chocolate, vanilla and charred oak."

"Imperial Christmas Stout brewed with maple syrup. Aged in a blend of Bourbon barrels for 19 months, then conditioned on organic peruvian toasted and raw cocoa nibs and a soft touch of Cassia cinnamon sticks."

Farmhouse aged in red wine barrels with Chamomille, Ibiscus and elderflowers.