"Vinisimilar(vin-ih-sim-ih-ler) adj. 1 Having the appearance of wine, but not necessarily so 2 Faithful to its own rules, neither wine nor beer. Residing somewhere between beer and wine, we've blurred the line combining a blend of barrel-aged saisons with whole cluster Pinot Noir grapes. After a short maceration on the fruit, bright coral hues intertwine with notes of strawberry, grapefruit, lavender, & pink peppercorn. From us to you, we present Vinisimilar: Rosé"

"Vinisimilar(vin-ih-sim-ih-ler) adj. 1 Having the appearance of wine, but not necessarily so 2 Faithful to its own rules, neither wine nor beer. Residing somewhere between beer and wine, we've blurred the line combining a blend of barrel-aged saisons with Charbono grapes from Castoro Cellars. After a four month maceration on the fruit, bold notes of jammy blueberry pie, plum preserves, and late harvest grape intertwine with cardamom, vanilla, and fig. From us to you, we present Vinisimilar: Charbono."

"Timshel reflects our pursuit of flavors endemic to Monterey County & the Salinas Valley. Each winter we brew a select few batches of spontaneously fermented beer following the Méthode Traditionnelle guidelines combining malted barley, raw wheat, and aged hops to produce a rustic wort. This wort is naturally chilled overnight in our coolship and spontaneously fermented in oak barrels by native microflora. Timshel combines our favorite casks spanning the course three different vintages, blended together, refermented on local raspberries, and naturally refermented in bottle. From us to you, we present Timshel: Raspberry."

"Built from a blend of 2.5-year-old beers 100% spontaneously fermented with native yeast & bacteria, and refermented on Frog Hollow Farm organic O'Henry peaches, Lasting Melody presents a rich experience to the senses. Notes of ripe, juicy peach with freshly baked cobbler intertwine with delicate oak and funk, clasped with a restrained acidity. From us to you, we present Lasting Melody."

"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."

"St Henry is an Australian Wild Ale made with apricots. It is named for Chris and Emily’s second son. Saint Henry II was a Holy Roman Emperor during the 11th century. In 2021, St Henry was made by blending barrel aged golden mixed culture fermentation ale with 1060kg of fresh, whole, tree ripened Robada apricots from Yarralee Orchard in Kelso, NSW."

"A 50/50 blend of barrel aged Gold with fresh Gold that has just completed primary fermentation. This composition of aged and fresh beer is what we had originally intended for our Gold. It didn't end up like that though, as Gold is 100% barrel aged. We love the fresh fermentation esters and bright hop character we get in our young fermentations. This is what we focus on in beers like The International & As It Were (coming in November). But we can't hide that we also love the apparent funk, creamy mouthfeel and complex fermentation flavours of aged beer. We dont think of this blend as being a best of both worlds, but more an attempt (and this is only the first one) to marry these flavours harmoniously. One of the beers that really got me thinking about making mixed culture beers a...

"The Bright Side beers are two friend’s attempt to view the world with a glass half-full. When Bryan Martin (Ravensworth Wines) realised his vines were smoke tainted from the 2020 bushfires, he concocted a plan ‘B’ with Topher Boehm (Wildflower Brewing & Blending). These beers are the marriage of Bryan’s hand harvested, carbonic macerated, whole bunch wine grapes with Topher’s freshly fermented Gold Australian Wild Ale. Aged and macerated for eight months in Murrumbateman before travelling to the big smoke for bottling and maturation."

"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.

"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."

"Franc is a wild ale with Cabernet Franc and a touch of Kékfrankos red wine grapes. After maceration with the grapes, we aged the beer further for another year and a half on a foeder that previously contained Amarone wine from Veneto, Italy. This rounded out the beer and gave it more complexity and depth. Before bottling we added a small amount of a comparatively younger beer with Kékfrankos grapes, to give the overall blend some freshness. It starts with a delicate aroma of fresh strawberries, cherries and rose petals, followed by the wine notes of the barrel and some funk. In the first moments of tasting the beer you will get jammy red fruits like blackberries, cherries and raspberries, after which fresh plums and roasted bell pepper follow. The barrel gives the beer a rich spicy, almost chocolaty and smoky flavour."

BA Sour/Wild Ale with organic Sour/Wild Ale with Kekfrankos grapes

"«Hands of Desire» stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. A blend of a wheat sour and a saison aged for 12 months in Pinot Noir barrels. The plum brings sublime stone-fruit aromas matching with the soft acidity and gentle tannins from the oak."

Blond ale spontaneously feremnted on wine must.

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

"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, and enriched with our best Garganega and Incrocio Manzoni white grapes."

"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 24 months in oak barrels, and enriched with our best Garganega and Incrocio Manzoni white grapes."

"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 !!! "

"A whimsical blend of apple, cranberry, and cherry, in perfect harmony with a crisp, lightly acidic, wild fermented ale that results in this bottle-conditioned, holiday celebration libation you’ve been dreaming of. Make today special and raise a glass to the good times."

"Wild blueberries danced inside French oak barrels for six months, making magic with a blonde mixed culture wild ale, transforming into this bright, tart, ripe, bottled flight of whimsy. Take time and care sipping this one. Bronze Medal Winner at the US Beer Open Championships 2021. "

"Beer made out of the blend of 2 barrels of red wine, 2 and 3 years old, in spontaneous fermentation and mixed fermentation. Mirabelle plums from Nancy were added for maceration for 6 months before bottling."

BA Sour with raspberries and vanilla

BA Wild ale infused with elderflowers

"Brew cooled in a coolship during a night in November 2019. The blend is made up from 20% spontaneous beer and beer of mixed fermentation from a selection of yeasts. Three years of aging in barrels of Chablis, Sémillon and red wine then enhanced it."

"Blend mixed fermentation barrels. We infused branches of white fir (Abies alba) and juniper (Juniperus communis) from the forest of the Vaumorin estate."

"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. "

"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."

"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

"Barrel-aged wild ale with damson plums. Gekwetst is a winelike beer with an outspoken fruity character. This second batch contains four times the amount of fruit as the previous, with strong, juicy sour notes as a result. The nose has candy and stonefruit, while the finish is dry with a mild bitterness. Gekwetst was aged on a single barrel for 21 months, but its barrel character is very subtle, keeping full focus on the damsons. Highly recommended for people who enjoyed our beer Fabel."

"Doorn is a barrel-aged wild dark beer with 160 g/L local black berries. A vinious, sour and rich beer filled with aromas of coconut, vanilla and dark fruit. Aged for 30 months on oak barrels. Doorn is an extremely limited single barrel release." best before is 18/11/2023

"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 dark beer with mushrooms, collab with De Natte Gijt. Earthy, lightly sour and spicy beer that has aged on oak for 19 months. These mushrooms have been cooked along during the end of the cooking process to release their flavor. The dark base beer gives nicely complementary flavors of toasted bread and caramel. This beer has aged on oak for 19 months. The barrel aging has brought all flavors together. Zwam is a sour dark beer, with lots of savory umami notes from the mushrooms. Yet Zwam is surprisingly fresh with fruity notes due to the long maturation. Autumn in your glass! Ideally suited to drink with a rich mushroom stove or in front of the fireplace after a day of mushroom hunting."