"Draw Together is made from a blend of diverse beer styles from our aged barrel stock. This edition is a blend of two distinct barrel fermented beers: California chardonnay barrel-fermented strong golden ale, brewed in April 2020. Remarkably clean tasting from the barrel. Minimal funk and fairly low acididty. Fairly boozy on the nose, with hints of apricot and creamy American oak. Lots of interesting aromatics and satisfyingly rich, but a tad flabby on the palate. Bordeaux barrel fermented red rye beer, brewed in May 2022. Lots of sweet red fruit and a dry cocoa finish. A touch more acid than the golden ale, but still quite restrained. Fairly high barrel tannin, that when comined with the drying character from the roasted malts makes this barrel alone feel rather thin. Again, lots of interesting aromatics but not a complete drink on its own. The finished beer was primed with a good dose of sugar to produce lively carbonation, to give this fairly weighty beer an extra lift."

"Glass is our series of beers characterised by a delicate minerally flavour, fresh kettle-hop aroma, and the addition of sea salt in the blending tank. This is our third iteration. In February, April and August 2020 we produced extra pale, minerally worts, with fresh East Kent Goldings hops. The fresh hops add wonderful aromatics (quite distinct from dry hop character) as well as acting to restrain the acidity produced in the wild fermentation. We made a blend from the four most delicate tasting barrels and added a touch of Cornish sea salt into the blending tank to give a crisp finish."

"This is a new blend, created to capture the remarkably light and fresh citrusy character we find in some of our older barrels. It was made from a blend of pale beers, consisting of 2 barrels of 4 year old beer, and 2 barrels of 3 year old beer. The barrels making up the blend were selected for their combination of bright citrus acidity and balancing deep funk, to produce a complex yet elegant summery beer. The finished blend was dry-hopped with fresh whole-leaf Czech Saaz hops, for their wonderful noble aromatics, along with a touch of US Citra to highten the lemon/grapefruit notes of the fermentation. Bottled straight from the dry-hop tank to capture as much of the hop as possible, the finished beer then conditioned in bottle for 5 months."

"Islay Brut is a blend of five barrels from four separate worts produced in June and November 2019, and May and October 2020. They fermented in small Islay whisky barrels, imparting aromas of maritime peat. The blend was made in August 2022 and refermented with golden caster sugar for a further year to produce a strong and dry beer. Finally, it received a large dose of bottle primings to produce a Champagne type carbonation.".

"What happens when you put 100 bitterness units (akin to a bracing west coast double IPA) into a traditional turbid mash wort? We have always taken inspiration from the wide ranging flavours our neighbouring west-country cider makers are afforded by the huge array of cider apples grown locally. We aim to brew an equally wide range of worts, to give us an equivalent array of flavours from which to blend finished beers. After a night in the coolship, the wort was run into three small oak barrels, where it was left to ferment for 16 months. During fermentation, the bitter hop compounds restricted growth of lactic acid producing bacteria."

"Our fourth edition of Saison Cider Cask is a blend of four barrels produced in November 2020 and June 2022. The contrasting brews used a variety of grains and a mixture of aged and fresh European hops. Fermentation took place in fresh cider barrels from Oliver's Cider and Perry, as well as Ross-on-Wye Cider and Perry Company. The finished blend was dry-hopped with whole-leaf Kazbek and Brewers Gold before conditionning in bottle."

"Standing beer is brewed in the summer and fermented with ale yeast in our coolship at ambient temperatures. The wort is made from barley, spelt, rye and European hops. Maturation takes place in large oak casks with wild yeast and bacteria, until the winter. Finally the beer is dry-hopped with whole-leaf hops and bottle conditioned for several months before release."

"Still is a single barrel bottling of four year old beer, brewed in March 2018. We have been hoping to find a barrel that would have enough character and bite to exist without the need for carbonation. The wort was made using a turbid mash and underwent an extended boil with large quantities of aged hops. After two nights in our coolship, the wort was transferred to a single 500 litre barrel for four years of fermentation and maturation. The resulting beer was bottled still, without the addition of sugar to produce a refermentation. It has a significant richness for the abv, balanced by a striking hop bitterness, and lingering tannin from the four years in oak."

"Today XO is a a blend of solely three year and older barrels. This is its third iteration. This beer is made from three brews, fermented in three different barrels. The worts were made in January, February and April 2020 using traditional turbid mash methods. They were subsequently left in our coolship overnight to be inoculated with wild yeast and bacteria, before being fermented in oak. The resulting beer underwent extended bottle maturation before release."

"English hopped beer made from a blend of solely three year old brews, produced in January and April 2020. The beers were made from turbid mashes using pilsner, wheat and rye malts. The resulting wort was boiled with aged hops, before spontaneous fermentation in old white Burgundy barrels. The blend focused on building a perfect base for an addition of wonderfully complex, but relatively subtle English-grown hops. We aimed for a balance of spicy and fruity aromatics, with nothing too characterful to obscure the incoming dry-hop, underpinned by a moderate acidity with just enough volatile acid to give it some life. The blend was dry-hopped with undried "Low Carbon" hops from Brook House Farm, up the road in Herefordshire."

"Barrel-aged wild blond beer with elderflower. Once a year we brew a special blend for Dauw. After initial fermentation, when sugars are still present, we infuse the beer for one day with freshly picked elderflower. This results in an overwhelmingly aromatic beer, which becomes more rounded after long barrel aging. By mixing 3 years of vintages, we bring a lot of complexity to the beer. The young barrels add bitterness and floral scents, whereas the older barrels add ripeness and soften the character. Dew is a nice sour beer with rich elderflower, green pepper and citrus. In its aftertaste you can find the soft bitterness and the long lasting tones of spring blossom aromas."

"Barrel-aged wild blond beer with elderflower. Once a year we brew a special blend for Dauw. After initial fermentation, when sugars are still present, we infuse the beer for one day with freshly picked elderflower. This results in an overwhelmingly aromatic beer, which becomes more rounded after long barrel aging. By mixing 3 years of vintages, we bring a lot of complexity to the beer. The young barrels add bitterness and floral scents, whereas the older barrels add ripeness and soften the character. Dew is a nice sour beer with rich elderflower, green pepper and citrus. In its aftertaste you can find the soft bitterness and the long lasting tones of spring blossom aromas."

"Grondslag is a bière de coupage composed of our oldest and best barrels. It is created to let you experience the natural flavours of barrel-aged beers, without additions and without carbonation. This really brings out the texture of the beer. Grondslag is a beer close to our core; a beer that shows the power of blending and the purity of aging." best before is 07/10/2023

"Wild dark beer aged on pino sherry barrels. A festive and luxurious beer with sour and sherry like flavours. Made to enjoy during the holidays and to share. Jubel has aged for 18 months on wooden barrels."

"Weird Era is our blend of Lambic inspired oak fermented ales ranging in age from 1-3 years old, or Methode Traditionnelle. Mashed with pilsner malt & unmalted wheat, it was boiled for three hours with aged whole cone hops before being cooled overnight in our coolship, & transferred into French & American oak barrels the following morning. A poignant gaze into time & place, this beer showcases four specific nights in South City St Louis. This blend is comprised of twenty-five percent three year old spontaneously fermented beer brewed on January 17th, 2019, twenty-five percent two year old spontaneously fermented beer brewed on April 20th, 2020, and fifty percent one year spontaneously fermented beer brewed on January 19th, 2022 - then packaged into green glass bottles on August 2nd, 2022 where it has been conditioning since. "

"Assemblage de barriques issues de fermentation mixte. Nous avons fait infuser des branches de sapin blanc (Abies alba) et du genèvrier (Juniperus communis) de la forêt du domaine de Vaumorin. "

"Brassin refroidi en coolship lors d'une nuit de novembre 2019. L'assemblage est constitué à 20% de bière spontanée et de fermentation mixte d'une sélection de levures. Trois ans d'élevage en barrique de Chablis, sémillon et vin rouge sont ensuite venus la sublimer."

"Fermentation ouverte dans le coolship avec nos levures dans notre chai. Affinage deux ans dans trois différentes barriques de vin rouge français avant assemblage. L'ajout de framboises et de cassis à la bière a été effectué trois mois avant la refermentation en bouteille."

BA Wild ale infused with elderflowers

"Bière issue de l'assemblage de 2 barriques de vin rouge, de 2 et 3 ans, en fermentation spontanée et en fermentation mixte. Des mirabelles de Nancy ont été ajoutées pour une macération de 6 mois avant l'embouteillage. "

"Blend of different beers, it's the marriage between the long barrel aging world and the new hoppy wave. Wild, funky, gently sour, fruity, hoppy, refreshing."

"Blend of different beers, it's the marriage between the long barrel aging world and the new hoppy wave. Wild, funky, gently sour, fruity, hoppy, refreshing."

"Blend of 50% fresh farmhouse and 50% spontaneous beer 18 moth barrel aged. All ingredients are Italians. Little bit of rye malt. Cascade and crystal hops from Italian Hops Company. Finished with some Garganega grape must. Happy 10 years birthday La Tana a Bruxelles !!! "

"This beer matures for 12 months in oak barrels with the indigenous yeasts and bacteria from our vineyards. At the end of maturation, we add fresh elderflowers and a selection of white grapes we grow on Berici Hills. Unfiltered, bottle conditioned. Beer in evolution."

"This beer matures for 12 months in oak barrels with the indigenous yeasts and bacteria from our vineyards. At the end of maturation, we add fresh elderflowers and a selection of white grapes we grow on Berici Hills. Unfiltered, bottle conditioned. Beer in evolution."

"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 24 months in oak barrels."

"Bold acidity and bright fruit work in concert in this variation on a theme of 2017 release Acid Jam. The spirited call and response of fresh orange zest and rich oak deliver a sweet and sour treat. Burst Into Song was housed in four different barrel types. White Wine (Chardonnay) barrels held 55% of the beer, and Rum accounted for 25%. The remaining 20% was split in equal measure between Triple Sec and Bourbon."

"Spontaneously fermented and aged for years on some of the finest red wine barrels from the Bordeaux area in France"

"Our take on a classic style of beer. A blend of fresh and aged Flemish brown Ale. 60% of the blend was aged for over 1,5 years in a red wine foudre and after that the beer was aged for another year in bordeaux wine barriques. We also blended in a few bourbon barrel aged brown ale to give the blend a hint of American oak."

Wild ale dry hopped with Saaz hops.