Farmhouse aged in red wine barrels with Chamomille, Ibiscus and elderflowers.

"Mésange is our expression of balance. A light Saison. Quick soured and then barrel aged on our house culture. Slightly wild,, slightly hoppy but above all very drinkable.

"A symbol synonymous with Bellwoods Brewery; our White Picket Fence has undergone a complete overhaul and its repurposed form much better reflects the direction of our brewery. Premiering at Witchstock, this first batch of the newly transformed White Picket Fence is brewed with the addition of wheat, oats and rye and fermented and conditioned in foeders for 6 months, blended with fresh saison, then gently dry-hopped before bottle conditioning."

"Hanni is a blend of fresh Saison, barrel-aged Aoltbeer and local honey. It shows notes of summer flowers, spices and has a balanced acidity. Beer with taste evolution in the bottle. Batch no. 01-2023"

"White Picket Fence is a foeder fermented saison made by blending aged beet with a small percentage of fresh beer, before being gently dry-hopped & bottle conditioned. The result is refined & balanced, showcasing layers of acidity, lemon meringue aromatics, bright hop character & perfect champagne-like carbonation. This fruity version benefits from the addition of fresh peaches from Warner Orchards in Niagara."

"Rye and grilled pumpkin beer aged a year in barrels. Filtered on hay, and grilled pumpkins macerated in our coolship a night on the hot wort."

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

Rustic coupage beer: foeder aged season and mixed fermentation sour beer on apricot lees and rosemary/absinthe/verbena maceration

"Blend of barrel aged sour beers and fresh mixed fermentation ale qith a heavy dose (250gr/l) of handpicked in fall 2022 fresh strawberry trees fruits."

Saison brewed with Triticale (hybrid of wheat (Triticum) and rye (Secale)) and fermented with Kveik andBrett and aged oro 7 months in red wine barrels from Domaine Monthélie Douhairet Porcheret.

"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. "

B.A. Mixed-fermentation Saison with basil from BIGH.

B.A. Mixed-fermentation Saison with Centennial, Motueka, Cashmere & Tettnanger and bottle-conditionned with local wildflower honey from upkeepers.

Barrel-aged wild blonde ale with Groene Bel. "The first thing you'll notice about Rust is the barrel character. Not too heavy, but woven into the fabric of the beer like a fine thread. Juicy aromas of sweet tangerine and a fresh touch of watermint create a calm, winelike structure with flavours that stay close together. Underneath are warm, malty notes that form the rich foundation of this beer. The finish has a soft echo of the Groene Bel dryhop, which lays earthy, mildly bitter notes on top of the wood tannins. Rust was aged on oak for 12 months."

This Farmhouse ale was fermented with Stillwell's house culture and matured in French oak wine barrels. Dry hopped with Mosaic. Bottled Sept 2019

"All Czech Saaz stainless steel-fermented grisette. Light, bright, fun, funky, bitter, refreshing."

Foeder aged saison with Gewurztraminer pomace from Alsace

Foeder aged saison with Gewurztraminer pomace from Alsace

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.

"This beer started life in March 2019, brewed with our long term friends at Thornbridge. A portion was released by them as Vicious Circle in 2020. The remainder was sent to us, aged further in our barrels, then blended with a mixed fermentation saison. A true representation of both breweries’ barrel ageing projects, we have come full circle."

"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."

Sour w; Syrah pommace and red currants

"Light and Funky/Souor saison, fermented with a cocktail of yeast and lactic bacteria. We've added a generous amount of bergamot, yuzu and tangerine to it which gives its delicious refreshing citrus aromas and that gorgeous bright yellow color." BB is May 2022

"Mandarina is a blend of barrel-aged saison beers. Brewed with organic barley, wheat malt and spelt. Generously hopped with european aroma hops. The beers in this blend matured on average for 16 months in red wine and Cognac barrels. This blend shows beautiful aging notes but still offers the summery freshness of orange peels, macerated Scheurebe and ripe apples. Bottled April 2022. 640 bottles."

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

Funky farmhouse ale aged in white wine barrels. Fermented with a blend of Brettanomyces and Fantome yeast.

"Socoron (or Socouran) is the name used to designate 6 row winter barley in Wallonian dialect and translates as "Escourgeon" in French. It is one of our traditional saison. It’s brewed with malted and raw local 6 row winter barley. This grain is more challenging to work with and has a much lower yield which explains its rarity in modern beer. However, the challenges it creates are worth facing to get its deep rustic profile with earthy and bready notes. A traditional farmhouse yeast strain combining high attenuation and a complex fermentation profile that displays white spices, lemon, grappes and grassy herbal notes. An authentic farmhouse beer, Brewed in our 800 years old farm."

Imperial Quad Stout aged for 15 months in Wild Turkey Bourbon barrels and infused with tonka and coconuts.

"Brewed just once a year, Anniversaire is a celebration of everything we at Burning Sky love about saisons. Lightly spiced in the boil, this special edition beer was fermented and aged entirely in French Chardonnay Barriques using our house saison and a blend of wild yeast strains."

"A special release if our Saison Provision, this beer was aged on a mix of whole yellow and white peaches for three months. Delicious redolent fruit flavours married with our classic house acidity gives us a beer to truly savour."

"Sour Morello Cherries from Kent were delivered to us fresh and added to a nine month old foudre aged saison. Further ageing and refermentation has drawn out a beautiful colour and complexity of cherry fruit, almond and oak flavours."

"Wild Rose Saison is a mixed fermentation beer using our unique house culture. Wild rose hips were added to the copper with select spices and noble hops. A lengthy fermentation in fresh red wine barriques has produced a delightful beer with notes of roses, fresh strawberries and rounded off with a subtle funk."

"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."

"PAULIE is an exploration of an English inspired pub beer subjected to the voracious appetite of our house culture of wild and feral yeasts and bacterias. Brewed with roasted and cara malts, Paulie departs from our typical saison grist profile - bringing you a whole new canvas of aromas and flavor notes. In the tradition of saisons, we recommend drinking this beer fresh."