"Tom Oliver makes cider and perry in small batches, using fresh pressed cider apples and perry pears, spontaneously fermented by wild yeasts. Nachmelená Hruška was made by co-fermenting an equal proportion of Herefordshire perry pear juice (2019 harvest), with wort made in the style of a Czech svetlý ležák (light lager), using Czech grown barley and Saaz hops. The resulting beer conditioned in bottle for 7 months before release. Named by Tom's Czech right-hand man Jarek, "Nachmelená Hruška" translates as "hopped- or drunk- pear.""

"Cuvée assembled by our retired parents and the blend has behaved accordingly. Lightly sparkling blend composed of lambics from multiple vintages. Bottled: 10/03/2025"

"Magenta combines lambics aged between six months and two years, all matured in former Syrah wine barrels.
Following blending, the beer macerated on 2025 Gorsem cherries for six months. After the fruit was removed, the blend rested before being combined with a lavender lambic prepared several months earlier. The lavender consists of both fresh and dried flowers harvested from a friend's garden, contributing delicate floral complexity."

"This blend begins with lambic matured for eighteen months in an ex-Mandorla barrel. Mandorla is an Italian almond liqueur whose barrel imparts subtle notes reminiscent of frangipane.
As the barrel-aged lambic developed an intense character, we chose to balance it with a young plum lambic. The latter was produced using three-month-old lambic and macerated on plums for more than five months before blending.
The result is a beer that balances rich almond notes with vibrant stone fruit character."

"Savory Sin is a blend of lambics ranging from 18 months to 3 years of age, sourced from several breweries and matured in former red wine barrels, with one component aged in an ex-Calvados cask.
After composing the base blend, we added a generous quantity of 2025 Gorsem cherries. The fruit refermented with the beer and remained in contact for six months. Once separated from the cherries, the blend was finished with fresh rosemary and satureja, giving the beer its distinctive savoury character."

"For this edition of Synergy, we explored the combination of quince and rhubarb.
Rather than pressing the quinces into cider, we processed them into fruit pulp before blending them with two-year-old lambic, where they macerated for approximately six months.
The rhubarb component was prepared similarly, using one-year-old lambic and four months of maceration.
After blending both fruit lambics, the beer matured for several additional months in former red wine barrels before bottling."

"The Red Wedding brings together several different lambics and fruit preparations into a single blend.
One component consists of one-year-old lambic macerated on Regent grape skins for more than three months before further barrel ageing. Another is fresh Gorsem cherry lambic that spent six months on the fruit. The final component is a wine produced by co-fermenting Regent and Müller-Thurgau grapes, matured in glass demijohns for one year without any additions.
Together these elements create a layered blend where grape, cherry and wine character intertwine."