"Rye and grilled pumpkin beer aged a year in barrels. Filtered on hay, and grilled pumpkins macerated in our coolship a night on the hot wort."

"Bière rustique de coupage: saison foudre et bière acide de fermentation mixte sur lies d’abricot et macération de romarin / absinthe / verveine."

"Assemblage de bière acides élevées en barrique et de bière de fermentation mixte fraiche sur une grosse de dose (250gr/l) d'arbouses cueillies à l'automne 2022"

Saison brewed with Triticale (hybrid of wheat (Triticum) and rye (Secale)) and fermented with Kveik andBrett and aged oro 7 months in red wine barrels from Domaine Monthélie Douhairet Porcheret.

"Hybride bière cidre. Assemblage de bières fermentées sur marc de pommes (1/2), de cidre naturel maison des mêmes pommes d'un verger à 500m de la brasserie (1/3) et d'une barrique de bière acide (1/6)"

B.A. Mixed-fermentation Saison with basil from BIGH.

B.A. Mixed-fermentation Saison with Centennial, Motueka, Cashmere & Tettnanger and bottle-conditionned with local wildflower honey from upkeepers.

Barrel-aged wild blonde ale with Groene Bel. "The first thing you'll notice about Rust is the barrel character. Not too heavy, but woven into the fabric of the beer like a fine thread. Juicy aromas of sweet tangerine and a fresh touch of watermint create a calm, winelike structure with flavours that stay close together. Underneath are warm, malty notes that form the rich foundation of this beer. The finish has a soft echo of the Groene Bel dryhop, which lays earthy, mildly bitter notes on top of the wood tannins. Rust was aged on oak for 12 months."

"All Czech Saaz stainless steel-fermented grisette. Light, bright, fun, funky, bitter, refreshing."

Durant l'automne dernier, notre ami Théo du domaine Lissner nous a fait l'immense honneur de nous faire parvenir du Gewurztraminer du mythique terroir d'Altenberg, classé dans les grands crus d'Alsace. Nous les avons macérés dans notre saison de foudre avec des herbes sauvages de la région, avant un léger passage en barriques de quelques mois.

"Macération de marcs de Gewurztraminer du domaine Lissner sur notre saison de foudre en méthode solera. Grâce à notre ami vigneron Théo Schloegel, nous avons pu récupérer les marcs de raisins fraîchement pressés en direct de Wolxheim dans un temps record. Encore légèrement juteux et d'une propreté à l'image de leurs vins, ces marcs ont apporté une magnifique complexité aromatique et une très jolie robe rosée à cette bière dont nous sommes tout particulièrement contents."

Saison brewed with local Emmer wheat, fermented with Kveik & Brett and then aged for 12 months in Burgundy red wine barrels.

Rye Saison fermented with Kveik and Brett. Aged for 11 mpnths in Burgundy red wine barrels.

"This beer started life in March 2019, brewed with our long term friends at Thornbridge. A portion was released by them as Vicious Circle in 2020. The remainder was sent to us, aged further in our barrels, then blended with a mixed fermentation saison. A true representation of both breweries’ barrel ageing projects, we have come full circle."

"Farmhouse ale Festuca hides a wealth of subtle shades of flavours and colours in a simple cloak, forming together a little feast. Aged for nearly a year in an oak barrel with wild yeast and on a dry grain body, it pearls with slightly tart bitterness of flowers and citrus."

"Bière viticole, sur marc de syrah de Vincent Marie et groseilles de Cyrille Chevalier. Collaboration avec TEMPERANCE, leur projet commun avec Alex Audet-Benoit"

"Saison légère et acidulée, fermentée avec un cocktail de levures et de bactéries lactiques. Nous y avons ajouté une quantité généreuse de bergamote, de yuzu et de mandarine qui lui confèrent de délicieux arômes rafraîchissants d'agrumes et cette magnifique couleur jaune vif." BB is May 2022

"Mandarina is a blend of barrel-aged saison beers. Brewed with organic barley, wheat malt and spelt. Generously hopped with european aroma hops. The beers in this blend matured on average for 16 months in red wine and Cognac barrels. This blend shows beautiful aging notes but still offers the summery freshness of orange peels, macerated Scheurebe and ripe apples. Bottled April 2022. 640 bottles."

Blend of 2 Saison fermented with Brett and aged 8 months in Burgundy red wine barrels and 10 months red wine barrels from Languedoc.

Funky farmhouse ale aged in white wine barrels. Fermented with a blend of Brettanomyces and Fantome yeast.

"Socoron (or Socouran) is the name used to designate 6 row winter barley in Wallonian dialect and translates as "Escourgeon" in French. It is one of our traditional saison. It’s brewed with malted and raw local 6 row winter barley. This grain is more challenging to work with and has a much lower yield which explains its rarity in modern beer. However, the challenges it creates are worth facing to get its deep rustic profile with earthy and bready notes. A traditional farmhouse yeast strain combining high attenuation and a complex fermentation profile that displays white spices, lemon, grappes and grassy herbal notes. An authentic farmhouse beer, Brewed in our 800 years old farm."

Imperial Quad Stout aged for 15 months in Wild Turkey Bourbon barrels and infused with tonka and coconuts.

"Brewed just once a year, Anniversaire is a celebration of everything we at Burning Sky love about saisons. Lightly spiced in the boil, this special edition beer was fermented and aged entirely in French Chardonnay Barriques using our house saison and a blend of wild yeast strains."

"A special release if our Saison Provision, this beer was aged on a mix of whole yellow and white peaches for three months. Delicious redolent fruit flavours married with our classic house acidity gives us a beer to truly savour."

"Sour Morello Cherries from Kent were delivered to us fresh and added to a nine month old foudre aged saison. Further ageing and refermentation has drawn out a beautiful colour and complexity of cherry fruit, almond and oak flavours."

"Wild Rose Saison is a mixed fermentation beer using our unique house culture. Wild rose hips were added to the copper with select spices and noble hops. A lengthy fermentation in fresh red wine barriques has produced a delightful beer with notes of roses, fresh strawberries and rounded off with a subtle funk."

"Our benchmark mixed fermentation saison was aged for six months in oak to develop it’s distinctive flavour profile. The beer then spent a further three months on fresh Victoria and Marjorie plums. The sweet, yellow flesh gives a deep richness of flavour, whilst the dark skins lend colour and a balanced tartness to the beer."

"PAULIE is an exploration of an English inspired pub beer subjected to the voracious appetite of our house culture of wild and feral yeasts and bacterias. Brewed with roasted and cara malts, Paulie departs from our typical saison grist profile - bringing you a whole new canvas of aromas and flavor notes. In the tradition of saisons, we recommend drinking this beer fresh."

"We used a grist containing 100% floor-malted Maris Otter, to try and capture the rich malty aromatics found when opening a bag from the maltings. In May 2021 we drew a wort from a six hour mash stand. The wort was not heated or boiled, and whole leaf Zappa and Bramling Cross hops were left to steep, before primary fermentation in our coolship, initiated by krausening with actively fermenting spontaneous beer.The resulting raw ale continued fermentation in one Herefordshire cider and one Scotch whisky barrel for twenty three months before blending and bottling. As with all our beers, it was bottled completely flat, with a good dose of primings to produce lively carbonation via refermentation in bottle."

"As part of the charity auction during the Denver Rare Beer Festival we offered up a brew day on our copper kettle. Our new friends Malia and Bryson Dunn were the lucky winners of that auction. Together we created Hop Farm. We took a straight forward 50/50 malt bill of wheat and pilsner malt and added eight hop additions during the boil. We chose the hops for their aromatic properties, not their bittering characteristics. This beer shows how you can layer in amazing hop character without creating a bitter hop bomb. Enjoy!"

Barrel Aged Farmhouse Ale w. Johanniter grape pomace

"Our standard saison inspired by Wallonian saisons along the French Belgian border. Dry, ballanced and refreshing."

Saison with Hallertau Mittelfrüh hops.

"Alvinne Fellowship 2020 Ale No 6: Spontaneous Fermentation (40%) blended with mixed fermentation farmhouse sour with quince (60%). 15 month BA on Bordeaux."

"An oak-aged farmhouse ale featuring eastern Washington grown malted grain."

"We fell in love with the contribution of fireweed when we did a collab with Jester King – Fair Voyage (we brought down foraged fireweed for the beer). Our friend and ethnobotanist, Alex, first introduced us to fireweed for it’s similarity to green tea and ability to sustainably harvest. Alexandra has notes of green tea, herbs and a hint of citrus "