Barrel Aged sour fermented with Semillon must.

Barrel Aged sour fermented with Syrah must.

"Collaboration with The Rare Barrel (USA). The noble Alerce (Fitzroya cupressoides) is one of the longest-lived trees in the world, living over 3,000 years, transcending our conception of time and space. Noble Alerce is a mixed fermentation beer that patiently matured for eight months in Alerce barrels over 100 years old, which previously fermented apple chicha and, prior to that, beer from southern Chile. More noble impossible! This refreshing beer has a generous and fine carbonation, aromas that evoke the countryside and spices, and in the mouth it has a balanced acidity with fruity and spicy notes. Rustic and delicate at the same time, we are in the presence of a very noble beer!"

Sour with lemon zest agin in Pisco barrels. best before is 02/2023

"A foulage & carbonic maceration of kelleris cherries, spontaneously fermented with beer wort. 6 months matured in oak barrels. In July 2021 our brewer Tiago picked up 500kg of organic sour cherries from Karel Vaes in Limburg to create this deep red & sour cherry beer. Now cherish the cherries and be mezmerized in the moment!"

"Still is a single barrel bottling of four year old beer, brewed in March 2018. We have been hoping to find a barrel that would have enough character and bite to exist without the need for carbonation. The wort was made using a turbid mash and underwent an extended boil with large quantities of aged hops. After two nights in our coolship, the wort was transferred to a single 500 litre barrel for four years of fermentation and maturation. The resulting beer was bottled still, without the addition of sugar to produce a refermentation. It has a significant richness for the abv, balanced by a striking hop bitterness, and lingering tannin from the four years in oak."

"Grandma's Boy was one of the very first beers we aged in oak at Bellwoods, and its (almost) yearly release is one that garners much excitement. This year we decided to switch things up and share the unfruited version, in all its sour/funky/crisp glory -- and named it, simply, Grandma. The absence of fruit allows for more subtle flavours to shine through, showcasing the perfect intersection of acid, brett, oak, and a crisp, spritzy body. Gentle acidity balanced by refined brett character accented by notes of green tea, bosc pear, and champagne"

"Intermodal is our very first 100% spontaneously inoculated wild beer, created in a style inspired by traditional lambic producers. This particular Intermodal is our first three year blend, with spontaneously fermented beer from 2020, 2019 and 2018. We blended this year’s Intermodal for our tastes, that is to say using a larger percentage of the younger barrels than aged ones, and the results are a delectable balance of acidity and bitterness, with notes of tannic white grape, wild fermented cider, and apple baking spices."

"An everyday, juicy, drinkable sour with punchy hop aromatics and fruity foundational flavours. Low bitterness, light body, and pale yellow in colour, with notes of fuzzy peach, tangerine, and cedar. "

"This mixed fermentation ale is soured with a house blend of lactobacillus cultures prior to secondary fermentation and a heavy Citra-Simcoe-Cascade dry-hop. The result is juicy, sour, and thirst quenching. This limited edition version includes a semi-festive dose of cranberry and tangerine, imparting additional tart, citrusy flavours and a lovely ruby colour."

"An everyday, juicy, drinkable sour with punchy hop aromatics and fruity foundational flavours. Low bitterness, light body, and pale yellow in colour, with notes of fuzzy peach, tangerine, and cedar. This limited edition version includes a large dose of three tropical fruits that we hold near and dear to our hearts - adding explosive aromas and flavours of tropical fruit and a deep hazy orange hue."

"This edition is a barrel aged wild ale blended with the recent harvest of 2021 Gamay Grapes. It’s a nod to the Beaujolais Nouveau style, which celebrates young wine, fresh fruit, and bright flavours."

"For this collab with our lifelong friends, we decided to mix our cultures! A wild beer with an immoral dose of fresh (and seasonal.) quince fermented with a cocktail of our house cultures." BBD is 20/05/2023

"Today we're releasing a new farmhouse ale refermented with four different types of Texas summer melons -- Watermelon, Casaba melon, Santa Claus melon, and Sugar Kiss melon! Farmhouse Ale Refermented with Texas Summer Melons was brewed in August with well water, malted barley, malted oats, wheat, and hops. It was fermented in stainless steel with our mixed culture and refermented with the summer melons. It's 5.8% alcohol by volume, unfiltered, unpasteurized, and 100% naturally conditioned."

"Ivy is a beer made with 100% regionally grown pale malted barley. In the kettle, it sees both three to four-year aged whole leaf hops, as well as pellet hops from the most recent harvest. Both are grown here in Oregon. It is the most simple of our recipes, yet one of the most complex in expression. One malt, one hop, our wonderful local water, and time. Ivy spends two years in neutral wine puncheons. We choose from these barrels a blend that is funky, but not too funky. Tart, but not too sour. Complex, but still hedonistic. Really, a blend that we are happy to make, to blend, and ultimately to share, in celebration of our new home."

"A Spontaneous Wild Ale with Cider Apples Aged in Oak Barrels for Four Years, Made with Our Friends at Baird & Dewar"

"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...

"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."

"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."

"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."

"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"

Alvinne Fellowship 2021 Ale No 1: Cuvée Sofie Vermouth Barrel Aged with Schaarbeekse Kriek (50%) and Sloeberries (50%)

Alvinne Fellowship 2021 Ale No 2: Cuvee Sophie Marsala BA with cloudberries (kruipbraam)

Alvinne Fellowship 2021 Ale No 4: Blend of Calvados & Carcavelos Barrel Aged Cuvée Sofie.

Alvinne Fellowship 2021 Ale No 5: Sour'ire de Mortagne (Sour Quad) Spanish Brandy BA with Smoked Mango.

Sour quadruple - Dried Figs. Collab Letra

Phi (Blond Sour) aged with rhubabrb and then dry hopped with Amarillo hops.

Blond sour aged in Rum, Cognac, PX & Bourbon barrels.

Barrel aged golden sour ale, with raspberries and limes.

"The beers in this blend matured for 18 months in a red wine barrel, where it developped its fruity and wine-like character. To what we added organic blackberries and let it mature two months further. The beer shows fruity, jammy notes with some beeswax and black pepper spice. Bottled May 2022. 420 bottles."

"Riesling Pomace Wild Ale. This red ale has aged more than one year in red wine barrels with our wild yeast culture. Afterwards, it’s been infused with freshly pressed riesling pomace." BBD is 19/10/2023

Spontaneous fermented, coolshipped and aged in wooden barrels and infused with elder flowers

Barrel Aged Farmhouse Sour, macerated with only locally (within 500 m around the brewery) foraged ingredients like sloeberries, dandalions, rosehip, pinecones

Sour quadrupel, aged in Plantation Rum barrels