Sour ale with blueberry and vanilla. 20/07/2022

IPA - New England / Hazy

Citra | Motueka | Strata

"Coffee and Dulce de Leche. Aged in Canadian Whisky barrels from Bearface Distillery. Brewed and cared for at Bere a la Cluj."

Barleywine with bergamot and vanilla

DIPA w. Citra , Nelson, Loral & Nelson Hop Kief

IPA - Imperial / Double New England / Hazy w. Citra, HBC586, Idaho 7

Aged in a Palo Cortado barrel for 1 year.

"Batch 1: Aged for 15 months in a Maker's Mark bourbon barrel. OG: 34P Brewed and cared for at Hophead."

"Baklava inspired strong ale with walnuts, almonds, honey and vanilla. Aged for 16 months in a single barrel."

"Aged in 6th Street Bourbon barrels. Finished with chocolate ice cream. Contains lactose."

Imperial Dark Sour Ale with strawberry, coconut and coffee.

"A blend of stouts aged in an Oloroso and an Aquavit barrel, finished with tobacco leaves."

IPA - New England / Hazy

Strata | Nelson

American strong ale aged in Weller Bourbon barrels w.marshmallows and coffee

"Toasted coconut flakes | Chocolate | Hazelnut A blend of Wyoming and MGP distillery bourbon barrel aged stouts."

Imperial Stout Aged for 14 months in a PX barrel.

"NEIPA w. Citra, Nelson PM22 and Loral. Brewed for our 6th anniversary."

"6th anniversary Sazerac Rye BA imperial stout - 12 months. Brewed and cared for at Bere a la Cluj."

"This old authentic lambic is brewed according to an age-old tradition. Brewed with dedication and craftmanship in the Senne Valley. The fermentation and maturation took place in the heart of Brussels just above the Senne (in the cellars of the Saint-Gérys Halls). A maceration of 450g of local strawberries per liter of lambic gives this beer its typical nose and taste. Enjoy, to the fullest, Cheers!"

"Traditional kriek with the Belgian Gorsem variety, barrelaged after maceration."

"In collaboration witg Domaine Achiillée from Alsace, we macerated their damson plus with our young and old lambics. The blend underwent a six-month maceration."

"In collaboration witg Domaine Achiillée from Alsace, we macerated their damson plus with our young and old lambics. The blend underwent a six-month maceration."