Barrel Aged Farmhouse Ale w. Johanniter grape pomace

2022 Fellowship Ale No. 5: Souterrain 202 aged on Aquavit barrel

"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."

"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."

"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."

Saison with Czech hops. BBD is 30/10/2024

"When the hop farmers start harvesting, we start brewing our Hop Harvest. The fresh, undried hop flowers are picked in the morning, and on the same day they are used in the Hop Harvest-brew, straight from the field. Because we use 'wet hops', the beer has a fresh, floral, and pleasantly bitter taste. By changing the recipe every year, the outcome is always a surprise. Drink this beer young if you can, that's when the wet hop shows of their floral character the most."

"Beer and cider Hybrid. Blend of barrel aged beers fermented on apple pomace, (1/2), house made natural cider from the same appels (the orchard is 500m away from the brewery) and one sixth of BA sour beer. "

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.

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

Wild Ale w. Garrut grape skins from Sicus

Wild Ale with Moscatel grape skins from Oriol Artigas

Blend of six barrels of saisons and mixed fermented beers. the average of the BA beers used is 10 months.

"Second use of grapes from winemaker Sicus. Grapes macerated in sour beer and then blended with barrel aged grisette."

Sour with kiwis and grapes

Saison with red currant

Saison de coupage: blend of Saison d'Epeatre (Spelt Saison) and a Spontaneous ale aged for 12 months in an oak barrel from Champs Marmo.

Hopped with Sabro. Honey is added during the boil. The previous name of this beer was Noblesse Oblige

"Dry-hopped blend of strong beers, kept for many years in our cellar. Inspired by the Bière de Garde farmhouse style, typical of north of France."

"Warm yet dry, lightly toasted and thirst-quenching, it strikes a balance between lager and saison, with moderate bitterness and a subtle hoppy touch. Translucent, topped with a beautiful, lacy head, it warms the heart... but not so much the hands. An homage to bad weather, industrial areas, wet tracks, and rainy departures."

"Spring beer made with 100% two-row spring barley malt from Occitanie, Alsatian Triskel and Armais whole-flower hops. Slow fermentation and long lagerinf. The bottled version contains Brettanomyces!"

"Blend of fresh saison fermented with house yeast mix and 20% of foeder saison. Hops: Triskel and Glacier from a France."

Aged in barrels with Trepat and Pinot Noir grape skins

wild ale w. Xarel·lo de Joan Rubió grape skinwild ale w. Xarel·lo de Joan Rubió grape skin

"Made from a blend of six year old NZ hopped saison with a four year old golden beer made with aged hops and caramelised wheat. This breaks our record for the oldest barrel of beer we have included in a blend. The slow spontaneous fermentations took place in an old white Burgundy barrique and a fresh Herefordshire cider barrel. The two barrels were quite distinct from each other. One remarkably fresh and zesty, with plenty of hop bite. The other bringing juicy acidity and complex earthy aromatics. Together they strike a delightful balance on the palate and an inviting excuse to bring in some new season hops to add some punch to the aromatics. The blend was dry hopped with whole leaf US grown Cashmere from the 2025 harvest ."

"Saison Hallertau is a blend of four barrels from three worts brewed in January, March, and August 2019. It was dry-hopped with whole leaf Hallertau Blanc, Mandarina Bavaria, and Fuggles.The beer is a bitter, amber saison with a good balance of malt, yeast, and hop flavour. A small quantity was released relatively fresh last year through Favourite Beers, as a tribute to Nicky Norwood, wife of owner Leigh. The further ageing since has allowed time for the wild yeast to significantly modify the hop aromatics and add further depths of funk."

"Fellowship 2025 Ale No 6

Rosie Cotton carries the richness of many gifts: a noble blend of three beers — Moenrye Tripel, aged in Sauternes barrels and macerated with quince, Cuvée Theo aged in an Aquavit cask, and Cuvée Per, aged in a Châteauneuf-du-Pape foeder and likewise macerated with quince. The result is a brew with a firm woody character from the barrel aging, embraced by a luscious fruitiness of quince."

Green saison brewed with tea