"Pomegranate and bumbelgum smell. Creamy, silky beer with a bitter after taste. "

Drak Barrel Aged Sour

Barrel Aged golden Pastry Stout with Vanilla, Coffee, Tonka, Liquorice and Chocolate.

"A beer that won our head brewer Bryan awards back in his home brew days. With honey, molasses and freshly roasted coffee beans added to the boil this is a complex, lightly carbonated imperial stout."

33cl glass. New design from 2024

"Malt: Heidelberg Pils, Wheat malt, Flaked Oats, Carapils; Whirlpool Hop: Columbus, Nelson; Dry Hop: Nelson Subzero hop kief, Nelson, Nectaron; Appearance: Clear golden glow with a lasting rocky head; Aroma: Massive dank gooseberry & resin hit from the mix of Nelson & Columbus that opens up to all of Nectaron's Juicy Nectarine and Peach. Flavour & Body: Crisp with a subtle sweetness playing well with the ripe stone fruit flavours. Lingering bitterness with the malty combination of light caramel, crackers and honey on the finish. This one's for the true OGs."

"Straight-up modern American IPA. 100% Whirlpool hopped with Cascade and double dry hopped with Ekuanot and BRU-1, it brings candied lemon, papaya and pineapple to the flavour."

"Named after a track from Alexisonfire’s Crisis, this hazy pale pours an opaque yellow with a dense white head. Expect a big dank hit of pineapple on the nose, layered with orange and lemon zest. On the palate: ripe pineapple, tinned rings and fresh satsuma. Light, smooth and ultra-sessionable with a soft, sweet finish."

Non-Alcoholic IPA - "Big, juicy haze with a massive silky body. Packed with notes of peach rings and tinned fruit cocktail."

Gluten Free West coast IPA.

"West Coast Pale. Clear and bright with a light honey hue, Sailing Shoes delivers a punch. Dry-hopped with Chinook and Vic Secret. Medium to light-bodied and refreshingly bitter."

"A blend of 2 year stainless aged Brett Saison, 2 year Chardonnay barrel aged Brett Saison on local wild gooseberries and a single barrel of 1 year spontaneous barrel aged Coolship blend."

"Two months fermentation at high temperatures with a traditional Belgian saccharomyces var. diastaticus yeast strain with our favourite hop Saaz providing a medium bitterness backed up with hints of banana and a light spice and pepper."

"Kellerbier / Zwickelbier

Unfiltered and naturally hazy, this Keller Pils showcases the noble Saaz hop in its purest
form. Soft bready malt provides a gentle backbone, while delicate floral, herbal, and spicy
notes from Saaz shine through. Crisp, and refreshing, it finishes clean with a subtle bitterness.
Enjoy!"

Blended Sour Ale with Vitis vinifera subsp. vinifera (also known as White Wine Grapes from the Alvarinho variety). Limited to 600 bottles.

BA Sour ale.

"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 at all was BFM v225. It was the first biere de coupage I tasted and still remains a little bit of a mountain for me. Good as Gold may be made in the same fashion as and with a lot of inspiration from v225 but has a distinctively Wildflower feel. "

"St Florence: Semillon, M&J Becker was made by blending barrel aged golden mixed culture fermentation ale with 275kg of organic handpicked, whole bunch Semillon from the Ablington vineyard in Pokolbin, NSW. After a five month maceration and refermentation of fruit and beer, it was bottled and allowed to naturally carbonate and mature for 6 months before release."

"In collaboration with Wendy & Felipe of Fox Tale Fermentation Project, we've blended together our one-year-old foeder aged saison with their locally sourced Ume plums. After first allowing the plums to undergo native fermentation by their own microflora, we then blended beer onto the fermenting fruit for a three month maceration. The resulting beer blooms with notes of candied passionfruit, strawberry, and floral jasmine with a soft, creamy acidity. From us to you, we present Poetic Memory."

"In late 2019 we blended together a one-year-old, spontaneously fermented, beer with a barleywine-inspired wild ale that had fermented and aged upon California Flame raisins for nine months. This blend was allowed to undergo a secondary fermentation, in barrel, marrying the two beers over the course of seventeen months before being laid to rest in bottles. The resulting beer, more akin to fortified wine in its profile, was packaged still and offers notes of brown sugar, late harvest grape, luxardo cherry, and cassis. From us to you, we present A Moment’s Rest."

"Family Miner is our nod to the late 19th century Grisette: the table beer crafted to quench the thirst of stone and coal miners of Belgium. This contemporary interpretation was brewed with a large portion of raw and malted wheat, European noble hops, and open fermented with our native saison microbe blend. Notes of floral hops, hay, and pastoral funk with a stony minerality create a complex, yet inviting beer. Bright, dry, and revitalizing; from us to you, we present Family Miner"

"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."

"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."

"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."

"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"