"Saison De Coupage is a blend of young Saison beer with 3-year wine barrel-aged mixed culture Saison. Classic farmhouse Saison esters, lots of blanc grape character from the aged beer, bone dry with champagne-like carbonation."

"Saison De Coupage is a blend of young Saison beer with 3-year wine barrel-aged mixed culture Saison. Classic farmhouse Saison esters, lots of blanc grape character from the aged beer, bone dry with champagne-like carbonation."

"Crimson (2022-2023)is our Kriek Framboise (cherry raspberry) beer. This is its second iteration.

We chose some nice barrels of 1 & 2 year old spontaneous beer to macerate on a few hundred kilos of whole sour cherries & raspberries from 2022 fruit season. The beer macerated the fruit for 9 months before bottling. Bottled: Summer 2023."

"Crimson is our kriek framboise blend. We aged 1 year old spontaneously fermented beer on 830 grams per litre of sour cherries for 6 months. Before bottling we blended another Spon beer aged on 300 grams per litre of raspberries with the cherry beer. The final assemblage of 75% Cherry beer & 25% raspberry beer transcends both their individual selves. "

"Hard Graf is a collaboration with friends Hannah & Shane from Spontaneous Deuce. A blend of L&L spontaneous fermentation beer with their Armagh Apple Juice blend of 50% Lord Lambourne, 20% Laxton Superb, 20% Katy & 10% of an unknown variety. This Graf cider blend co-fermented & evolved in neutral wine barrels for 18 months. Notes of Rosemary, Sage, Dried Black Limes & a hint of smokey Mezcal. Truly unique & pleasantly weird! Bottled on 18th April 2021."

"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."

"This is our second iteration of Bière De Rhubarbe. In July 2022 we got 500kg of Reeds Early Rhubarb from Ryans farm in Dublin. We pressed the rhubarb & added 400L of rhubarb juice to a blend of spontaneous beers where it refermented for 6 months before packaging."