"This mixed fermentation ale is soured with a house blend of lactobacillus cultures prior to secondary fermentation and a heavy Citra-Simcoe-Cascade dry-hop. The result is juicy, sour, and thirst quenching. This limited edition version includes a semi-festive dose of cranberry and tangerine, imparting additional tart, citrusy flavours and a lovely ruby colour."

"An everyday, juicy, drinkable sour with punchy hop aromatics and fruity foundational flavours. Low bitterness, light body, and pale yellow in colour, with notes of fuzzy peach, tangerine, and cedar. This limited edition version includes a large dose of three tropical fruits that we hold near and dear to our hearts - adding explosive aromas and flavours of tropical fruit and a deep hazy orange hue."

"An everyday, juicy, drinkable sour with punchy hop aromatics and fruity foundational flavours. Low bitterness, light body, and pale yellow in colour, with notes of fuzzy peach, tangerine, and cedar. This limited edition Jelly King variant was conditioned on loads of strawberry and rhubarb purée and boasts juicy aromatics, a dry body with notes of strawberry pie, rhubarb jam, and citrusy hops. You're welcome."

"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."

"For this collab with our lifelong friends, we decided to mix our cultures! A wild beer with an immoral dose of fresh (and seasonal.) quince fermented with a cocktail of our house cultures."

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

"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."

"St Henry is an Australian Wild Ale made with apricots. It is named for Chris and Emily’s second son. Saint Henry II was a Holy Roman Emperor during the 11th century. In 2021, St Henry was made by blending barrel aged golden mixed culture fermentation ale with 1060kg of fresh, whole, tree ripened Robada apricots from Yarralee Orchard in Kelso, NSW."

"Built from a blend of 2.5-year-old beers 100% spontaneously fermented with native yeast & bacteria, and refermented on Frog Hollow Farm organic O'Henry peaches, Lasting Melody presents a rich experience to the senses. Notes of ripe, juicy peach with freshly baked cobbler intertwine with delicate oak and funk, clasped with a restrained acidity. From us to you, we present Lasting Melody."

"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."

"Timshel reflects our pursuit of flavors endemic to Monterey County & the Salinas Valley. Each winter we brew a select few batches of spontaneously fermented beer following the Méthode Traditionnelle guidelines combining malted barley, raw wheat, and aged hops to produce a rustic wort. This wort is naturally chilled overnight in our coolship and spontaneously fermented in oak barrels by native microflora. Timshel combines our favorite casks spanning the course three different vintages, blended together, refermented on local raspberries, and naturally refermented in bottle. From us to you, we present Timshel: Raspberry."

"Vinisimilar(vin-ih-sim-ih-ler) adj. 1 Having the appearance of wine, but not necessarily so 2 Faithful to its own rules, neither wine nor beer. Residing somewhere between beer and wine, we've blurred the line combining a blend of barrel-aged saisons with Charbono grapes from Castoro Cellars. After a four month maceration on the fruit, bold notes of jammy blueberry pie, plum preserves, and late harvest grape intertwine with cardamom, vanilla, and fig. From us to you, we present Vinisimilar: Charbono."

"Vinisimilar(vin-ih-sim-ih-ler) adj. 1 Having the appearance of wine, but not necessarily so 2 Faithful to its own rules, neither wine nor beer. Residing somewhere between beer and wine, we've blurred the line combining a blend of barrel-aged saisons with whole cluster Pinot Noir grapes. After a short maceration on the fruit, bright coral hues intertwine with notes of strawberry, grapefruit, lavender, & pink peppercorn. From us to you, we present Vinisimilar: Rosé"

Alvinne Fellowship 2021 Ale No 1: Cuvée Sofie Vermouth Barrel Aged with Schaarbeekse Kriek (50%) and Sloeberries (50%)

Alvinne Fellowship 2021 Ale No 2: Cuvee Sophie Marsala BA with cloudberries (kruipbraam)

Sour quadruple - Dried Figs. Collab Letra

Phi (Blond Sour) aged with rhubabrb and then dry hopped with Amarillo hops.

Barrel aged golden sour ale, with raspberries and limes.

"The beers in this blend matured for 18 months in a red wine barrel, where it developped its fruity and wine-like character. To what we added organic blackberries and let it mature two months further. The beer shows fruity, jammy notes with some beeswax and black pepper spice. Bottled May 2022. 420 bottles."

"Sour Ale aged in white wine barrels for several months w/ our gang of wild yeasts. Then infused on beautiful Belgian and seasonal strawberries."

"Riesling Pomace Wild Ale. This red ale has aged more than one year in red wine barrels with our wild yeast culture. Afterwards, it’s been infused with freshly pressed riesling pomace." BB is 19/10/2023

Barrel Aged Farmhouse Sour, macerated with only locally (within 500 m around the brewery) foraged ingredients like sloeberries, dandalions, rosehip, pinecones

"Franc is a wild ale with Cabernet Franc and a touch of Kékfrankos red wine grapes. After maceration with the grapes, we aged the beer further for another year and a half on a foeder that previously contained Amarone wine from Veneto, Italy. This rounded out the beer and gave it more complexity and depth. Before bottling we added a small amount of a comparatively younger beer with Kékfrankos grapes, to give the overall blend some freshness. It starts with a delicate aroma of fresh strawberries, cherries and rose petals, followed by the wine notes of the barrel and some funk. In the first moments of tasting the beer you will get jammy red fruits like blackberries, cherries and raspberries, after which fresh plums and roasted bell pepper follow. The barrel gives the beer a rich spicy, almost chocolaty and smoky flavour."

Blend of black currant wine and Méthode Gantoise sour ale aged in Pinnot Noir Bourgogne Barrels

"Mixed fermentation wild ale with saccharomyces cervisiae yeast, two bretta- nomyces strains, lactobacillus and the microorganisms from the peaches for 15 months in french oak barrels."

"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 "

"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."

"For this collaboration with Vino di Proceno, we added lees from their “Belga Sbagliato” wine to our wild Berliner Weisse and lightly dry-hopped it with Hallertau Blanc. An hybrid beer tout en finesse"

Sour ale with Chardonnay pomace and dry hopped with Simcoe

"FOR THIS COLLABORATION WITH VINO DI PROCENO, THEY CAME TO BRING US THEIR SANGIOVESE GRAPE POMMACE STRAIGHT FROM THEIR VINEYARD IN ITALY! WE ADDED IT TO OUR WILD ALE BARREL AGED FOR 18 MONTH. DELICIOUSLY ROSé AND HYBRID."

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

"The clean, dry and vinous characteristics of Ambience gives way to soft tannins and notes of raspberry, plum, spice, and coconut imparted by the naked flavours of the mixed-fermentation married with American oak Zinfandel barrels for 24 months."

"Ruby in colour with hot pink foam, this beer looks as good as it tastes. Blueberries and vanilla notes dominate and act as a counterbalance to the tart notes from our house mixed fermentation base that’s been maturing in an ex-red wine foeder for 6 months."

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

"A complex Sour beast made with our Manchester friends. Sweet Cherry and Raspberry balanced with rich Cacao and earthy cold-brew Coffee" Best Before : 23/01/2024