Oerbier Special Reserva, 1 year on Amarone barrels.

Magnum. "Aoltbeer is the historic beer of Münster. The beers in this blend matured on average for 12 months in red wine barrels. In this time the beer devopped its fruity and wine-like character. For this small blend 02-2021 we have used mirabelles from a local field orchard that we picked ourselve. This Aoltbeer shows a balanced acidity with lots of stonefruit character and jam.

Magnum. "Aoltbeer is the historic beer of Münster. The beers in this blend matured on average for 10 months in red wine barrels. In this time the beer devopped its fruity and wine-like character. For this small blend 01-2021 we have used cherries and sloeberries picked by ourselves as well as black currants from local organic farmer Maria Plage.

"Spontaneously fermented beer aged in barrels for approx. 2 years with Grüner Veltliner and unique varietal of local organic hops. Homage to local terroir with focus on organic hops."

"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. "

"Our first cider, fermented with a brett dominant house culture and barrel aged for a year in a bourbon barrel (Four Roses, second pass). 230 bottles and 1 keykeg released."

"Silhouet is a special blend of wild ales aged for 2 to 5 years in oak barrels, and a rustic saison. 5 year old Hallertau Mittelfrüh hops were used. The outcome is a beautifully balanced beer which marries the complexity of aged, characterful wild ales with the fresh and aromatic qualities of a saison. Tasting notes: poached peaches, apple skin, black pepper, cherry pie and oak."

"Sauvin is a blend of a rustic saison and longer aged wild ales (3 up to 5 years) dryhopped with Nelson Sauvin hops for over a year in one of our Bourgogne foeders. In the nose you will come across white wine grapes and melon notes from the Nelson Sauvin hops. Accompanied by dusty, oaky and a citrus aroma’s from the base beer. In taste you will experience a slightly bitterness and herbal notes like thyme from the hops, a balanced sourness with a fairly dry woody finish. Our dryhopped wild ales are very well suited for longer term aging (3+ years), but 6-12 months after bottling the taste will already evolve."

"A blend of wild ales (aged for 1 up to 4 years) with organic plums."

"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."

"Sprong is a blend of wild ales, aged in oak puncheons (500L) for around 2.5 years, and a barrel fermented and aged saison type of beer. This saison was fermented in a large oak vessel and later transferred to oak barriques (225L) for another 6 months. Prior to blending the two parts together, the saison was slightly dryhopped for another 3 months. We've added a touch of Sicilian sage to the final blend to macerate a few days before bottling."

Wild ale dry hopped with Saaz hops.

Alvinne Fellowship 2021 Ale No 5: Sour'ire de Mortagne (Sour Quad) Spanish Brandy BA with Smoked Mango.

Alvinne Fellowship 2021 Ale No 4: Blend of Calvados & Carcavelos Barrel Aged Cuvée Sofie.

Blended mixed fermentation beer with Rhubarb.

"A Spontaneous Wild Ale with Cider Apples Aged in Oak Barrels for Four Years, Made with Our Friends at Baird & Dewar"

"400g/l de pêche jaunes Demeter de la Drôme. sur assemblage BA ~18 mois."

2022 Fellowship Ale No. 2: Wild Tripel (Moenrye Tripel 2019) Aged on Mendocino Barrel

2022 Fellowship Ale No. 6: Cuvée Sofie 2022 aged on Moscatel Sebutal barrel.

"Notre tout premier assemblage de bières de fermentation spontanée, élevées en fut de chêne pendant 2 étés."

Blend of 3 beers aged between two and three years in oak barrels with Merlot Pomace.

18 months BA Sour (lambic inspired) w. apple blossoms, elderflowers, gooseberries, red currant and meadowsweet.

"An Italian aperitivo and classic cocktails inspired beer aged in oak barrels with grapes, cherries, blackcurrants and selected botanicals. Not only for negroni and Campari lovers. A Métaphore with that italian chic."

"Ivy is a beer made with 100% regionally grown pale malted barley. In the kettle, it sees both three to four-year aged whole leaf hops, as well as pellet hops from the most recent harvest. Both are grown here in Oregon. It is the most simple of our recipes, yet one of the most complex in expression. One malt, one hop, our wonderful local water, and time. Ivy spends two years in neutral wine puncheons. We choose from these barrels a blend that is funky, but not too funky. Tart, but not too sour. Complex, but still hedonistic. Really, a blend that we are happy to make, to blend, and ultimately to share, in celebration of our new home."

From Alvinne's Facebook: " It was supposed to be Barrels out of Bond, but a typo decided otherwise ?? This one is my absolute favorite. It's great in it's simplicity, yet so complex. A Belgian style farmhouse tripel, brett, Morpheusyeast and a Vermouth barrel. That, time and that magic Alvinne juju. At Alvinne, we are storytellers, what a great story this beer tells. Oh, and about those Barrels out of B(l)ond, pretty sure many Fellows will love this story as well ... The Dwarves are captured by the Elves and brought before the Elven-king, but Bilbo evades discovery by using the Ring. The Dwarves refuse to tell Thranduil why they were in the forest, and are locked up in separate cells as a result. Bilbo, invisible, wanders Thranduil’s halls until hatching a plan. He discovers that barrels of wine, sent by the men of Lake-town, periodically enter the castle through an underground river, and the Elves return the empty barrels in the same manner. On the night of a great feast, ...

Season 2021-2022. Bottled on 28/062/2022. "For this Strenge Winter, we brewed a full malt wort with the addition of candied sugar on the coolship. This wort was brewed on April 16th 2020. We left it for more than two years to age on three different barrels. Upon bottling, we blended with some young lambik for continued bottle fermentation, as well as a small part of reduced wort from a Nocturne brew. The weighted average age of the blend upon bottling was therefore more than 23 months."

"Wattle Drops 2020 is a golden Australian Wild Ale fermented wholly by wild yeast and bacteria residing on freshly picked Wattle blossoms from ‘Carawatha’ in Gerringong, NSW."

"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."

"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."

Collaboration with Granizo, Vermouth barrel aged flemish sour ale.

"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."

"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."

"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.".

"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."