"Aoltbeer is the historic beer of Münster. It matured on average for 15 months in red wine barrels. In this time, the beer developed its fruity and wine-like character. For this small blend no. 10-2022, we harvested organic mirabelles from our orchard. Tastes acidulous, refreshing and leaves a slightly jammy taste. Bottled December 2022, 800 bottles"

Blend of Saison beers with Chasselas grapes from Geneva. Pellicular maceration of the grapes during three weeks. Limited to 700 bottles.

"A blend of saison beers with Gamay and Pinot Noir grapes from Geneva. Carbonic maceration in whole bunches for two third of the grapes, the remaining third was crushed and destemmed. Maceration of 3 weeks in the beer before racking. 650 bottles."

"A blend of beers from the 2021 and 2022 seasons. A majority of the 2021 prune season with a 2022 Gamay and Pinot Noir season and cherry wine from the same year."

"Blend of a Saison beer with Sicilian citrus fruits of 2020 (Tarocco, Citron, Mandarins and Grapefruit)"

"Blend of Saison beers with Riesling grapes. Blend of 60% of a beer with pellicular maceration of the grapes during three weeks and 40% of direct press."

"Our first cider, fermented with a brett dominant house culture and barrel aged for a year in a bourbon barrel (Four Roses, second pass). 230 bottles and 1 keykeg released."

Blend of 3 beers aged between two and three years in oak barrels with Merlot Pomace.

Blend of BA Mix Fermentation beers with grape pomace.

First blend of BA spontaneously fermented beers.

400g/l of yellow peaches Demeter from "la Drôme" macerated in a blend of BA beers that was about 18 months old.

Blended mixed fermentation beer with Rhubarb.

"1 year old Spontaneous Fermentation beer aged on Irish Rhubarb grown by Ryans Farm in County Dublin."

"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. "

"Hypsikerós is an exuberant and fresh stock ale that has been aged in an oak cask of Burgundy natural red wine for over a year with the help of wild yeasts. The result is a characterful 'barley wine' with a tight, warm, winding profile punctuated by distinct notes of dried stone fruit, wood and hop tannins and a subtle bitterness. The resemblance to wine here is rather indirect: Hypsikerós is partly similar in charater to Flanders red ales, which are known by local connoisseurs as the 'Burgundy of the North'."

"Silénos combines nobility and wild freshness. This robust stock ale has been aged in a Spanish red wine oak barrel for over a year with the help of wild yeasts. The interplay of these forces has fine-tuned the beer's distinctive notes of dried stone fruit, colourful sweet wood facets, barrel tannins and subtle hop bitterness into a heady interplay of aromas and flavours.Should you feel that it reminds you of something, it will certainly not be in vain to search your memory of enjoying a fine Spanish fortified wine."

"Spontaneously fermented beer aged in barrels for approx. 2 years with Grüner Veltliner and unique varietal of local organic hops. Homage to local terroir with focus on organic hops."

"An Italian aperitivo and classic cocktails inspired beer aged in oak barrels with grapes, cherries, blackcurrants and selected botanicals. Not only for negroni and Campari lovers. A Métaphore with that italian chic."

"Draw Together is made from a blend of diverse beer styles from our aged barrel stock. This edition is a blend of two distinct barrel fermented beers: California chardonnay barrel-fermented strong golden ale, brewed in April 2020. Remarkably clean tasting from the barrel. Minimal funk and fairly low acididty. Fairly boozy on the nose, with hints of apricot and creamy American oak. Lots of interesting aromatics and satisfyingly rich, but a tad flabby on the palate. Bordeaux barrel fermented red rye beer, brewed in May 2022. Lots of sweet red fruit and a dry cocoa finish. A touch more acid than the golden ale, but still quite restrained. Fairly high barrel tannin, that when comined with the drying character from the roasted malts makes this barrel alone feel rather thin. Again, lots of interesting aromatics but not a complete drink on its own. The finished beer was primed with a good dose of sugar to produce lively carbonation, to give this fairly weighty beer an extra lift."

"This is a new blend, created to capture the remarkably light and fresh citrusy character we find in some of our older barrels. It was made from a blend of pale beers, consisting of 2 barrels of 4 year old beer, and 2 barrels of 3 year old beer. The barrels making up the blend were selected for their combination of bright citrus acidity and balancing deep funk, to produce a complex yet elegant summery beer. The finished blend was dry-hopped with fresh whole-leaf Czech Saaz hops, for their wonderful noble aromatics, along with a touch of US Citra to highten the lemon/grapefruit notes of the fermentation. Bottled straight from the dry-hop tank to capture as much of the hop as possible, the finished beer then conditioned in bottle for 5 months."

"English hopped beer made from a blend of solely three year old brews, produced in January and April 2020. The beers were made from turbid mashes using pilsner, wheat and rye malts. The resulting wort was boiled with aged hops, before spontaneous fermentation in old white Burgundy barrels. The blend focused on building a perfect base for an addition of wonderfully complex, but relatively subtle English-grown hops. We aimed for a balance of spicy and fruity aromatics, with nothing too characterful to obscure the incoming dry-hop, underpinned by a moderate acidity with just enough volatile acid to give it some life. The blend was dry-hopped with undried "Low Carbon" hops from Brook House Farm, up the road in Herefordshire."

"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."

Collaboration with Granizo, Vermouth barrel aged flemish sour ale.

Sour w. Syrah pomace, raspberries and homemade grapefuit tonic.

Sour lager infused with Pipnot Noir Pomace

Sour with Indian coriander, juniper, angelica root, eucalyptus, lemon peel, orris root (colab with Corpen Gin)

Farmhouse with cacao from Astro Roasters and vanilla

"A Rackhouse sour aged for 2 years in Vin Santo dessert wine barrels from Italy. The result is vibrant sour notes froum our house mixed culture, vinous oak, honey and sweet dried fuits. A truly sacred Rackhouse sour."

Wild ale dry hopped with Saaz hops.

"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."

BA Sour with raspberries and vanilla

BA Wild ale infused with elderflowers

"Our Sunstead series captures the essence of perfectly ripe stone fruits, allowing us to savor the warm flavors of summer all year long. The base beer is a blend of one, two and three-year-old Danish Wild Ales aged in white wine barrels. We racked this onto freshly destoned and crushed white Saturn peaches at a rate of over 600 grams of peaches per liter, and left it to macerate with the fruit for over a month before bottling. This complex, soft and juicy beer tastes almost like biting into a fragrant peach, transporting you back to the high days of summer no matter when you drink it."