Unblended 5 year old Lambic brewed in 2015 and bottled in 2020.

"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."

"Introducing our new Imperial Stout: an 18-month-aged marvel in bourbon and rum barrels. Inspired by chocolate-dipped raisins, it entices with cocoa nibs, vanilla, and raisins. Complex, with sweet dark fruits and luscious chocolate, this velvety elixir reveals layers of indulgence. Crafted with passion, it’s an extraordinary masterpiece to savor. Cheers to extraordinary moments!"

"Off the Rack Australian Dark Rum 2022 features the robust toasted malt and coffee notes of our imperial stout, elegantly mellowed by the caramel and vanilla whispers of rum-soaked oak. Balanced yet complex, the delicate essence of spices meld with dark chocolate, toffee, and coconut hinting to the sun-soaked shores where the rum barrels matured."

"Indulge in the decadence of our Tiramisù Imperial Stout. Aged for 20 months in Tennessee whiskey and bourbon barrels, it packs a punch of rich, roasted coffee, creamy vanilla, and luscious cocoa, with complex coconut, spicy and woody notes from the barrels that will make every sip even more captivating.
So raise a glass and enjoy your journey through the classic Italian dessert."

"Paragon 2022 brings together bourbon barrel-aged barley wine and masterfully expresses notes of dried figs, raisins, and vanilla, complemented by caramel, toffee, and chocolate notes from the malt. The result is a symphony of flavors that envelops your palate, disguising the alcohol content with finesse. It’s a testament to our dedication to the old style and the artistry of brewing, encapsulated in every bottle."

"We used massive amounts of robusta coffee beans – known for their full-bodied and distinctive earthy flavour – in our very bourbon-forward imperial stout base which had spent 14 months in oak. The result is smooth and staightforward yet refined and complex."

"Original Sin Bourbon Barrel is a chocolate treasure-trove with deep boubon barrel overtones. The dark malt complexity of this imperial stout gives way to notes of milky mocha coffee, vanilla, and dark chocolate. Layered in between are soft, gentle aromas of warm caramels and praline with big flavours of oak and walnut from one year in wood. It’s long, lingering finish is utterly sinful."

"This beer is defined by a natural marriage of coconut, rum and bourbon which produce aromas of coconut cream pie. Upon the first sip, light notes of honey and spice dance on the tongue before freshly-brewed coffee intertwines with the dominant toasted coconut flavours. The finish has a boozy edge which is softened by vanilla-forward sweetness and oak lactones from both the coconut and 14 months in bourbon & rum barrels."

Contains Lactose. "Inspired by the Latin American dessert, this pastry stout this offers a creamy, caramel sweetness characterized by toffee and butterscotch with a subtle vanilla finish. The bourbon flavours imparted by 13 months in the barrels contribute hints of caramel, pecan and nutmeg which complement the dessert-forward notes of this decadent beer.
Pour over a fresh churro and experience una delicia!"

Season 2019-2020. Assemblage #6 bottled on 21/11/2019. "This specific blend of Oude Geuze Cuvée Armand & Gaston Vintage consists of eight different lambikken that have fermented and matured on five different barrels. The oldest lambik was brewed in 2016, rendering the weighted average age of this blend to about 55 months."

"The hauntingly good brew in your hand is rife with dark complexities. Seven malts were used to create deep flavors of coffee, chocolate, caramel, and molasses. A hint of bitterness and herbal character from carefully selected European and American hops help support the monolithic maltiness. This special batch was aged in bourbon barrels and conditioned on vanilla beans and whole coffee beans. A truly decadent brew that is intended to be poured into your favorite snifter annd given time to warm up from its dark and cool resting place."

"In 2015, we had a one off imperial stout aging in barrels for close to a year. These barrels had a rich chocolate/vanilla character. But were asking for a boost. Stauf's coffee roasters in Columbus, Ohio nailed the perfect roast on some authentic Jamaican Blue Mountain coffee to compliment this barrel-aged stout."

Bourbon Barrel aged Stout with coffee, cacao nibs, and vanilla beans added

Imperial Porter brewed with maple syrup and aged in bourbon barrels

"Paragon 2021 showcases our patient and considered approach to tending nearly 60 different bourbon barrels for over 12 months. This edition of our distinguished barley wine displays strong notes of caramel and oak-ageing with hints of tabacco, fruit cake and vanilla. The finish is distinctly bourbon forward and complex with a balanced bitterness and perceived sweetness that gives way to a warming sensation from the 13.8% alcohol."

Season 18/19 Assemblage #57. bottled on 21/12/18. This Hommage has macerated for 4.5 months with the organic raspberries and sour cherries. The lambics used come from 6 different barrels and originate from 5 different brews.

"Made in deep winter by freezing the apple juice before fermentation starts. This concentrates the rich, intense flavours and reflects the sweet and tart character of late ripening Estonian apple varieties." Fermented with wild yeats and matured in oak barrels.

Season 2019-2020, Assemblage #71. Bottled on 17/06/20."For this Hommage iteration, we blended a kriekenlambik (26%) with a frambozenlambik (74%), both macerated on stainless steel. The weighted average maceration time was six months. While macerating and blending, we used lambikken originating from five different barrels and nine different brews. The final fruit intensity amounts up to 376 grams of fruit per litre of Hommage. 100% 3 Fonteinen."

"Summoned from its rest in rum barrels after fourteen long months, this hefty stout totes tones of spice cake, Demerara Sugar, and nutty cocoa. Brewed in collaboration with our dear friend John Laffler of Off Color Brewing, allow this paranormal stout to warm slightly in the glass before you put your fuzzy paws on it."

Imperial stout brewed with honey, aged in bourbon barrels, conditioned on Mexican cacao nibs, vanilla beans, pasilla chilies, and orange peel.

Season 2019-2020, Assemblage #33. Bottled on 29/01/20. "For this Frambozenlambik, we macerated raspberries from Ferme Framboos for four months on jonge lambik at a fruit intensity of 382 grams of raspberries per litre of lambik. Lighter in colour due to the applied maceration technique, the raspberry characteristics in aroma and taste of this Frambozenlambik present themselves while opening up. We let this Frambozenlambik rest for almost 18 months before releasing it. 100% 3 Fonteinen."

After brewing this imperial stout, it was aged in bourbon barrels for 14 months and conditioned on vanilla beans, almonds, cacao, and pecans.

"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."

Coffee, cacao & red hatch chili BDSM mead. Aged for a year in a coconut stout barrel.

1/3 Cabernet pyment, 2/3 mead with Belgian dark candi syrup, cocoa nibs, and dates.

Peach Mead made with peaches from Masumoto Family Farms forzen with liquid Notrogen and then aged Bourbon barrels for 4 months.