"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."

"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."

"This is our tribute to the hardworking "arrumbadores" whose labor and skill kept Spain's historical Sherry bodegas running for centuries. We aged our Danish Wild Ale in Oloroso, Pedro Ximenez and Palo Cortado casks for two years before crafting the final blend. The combination of these Sherry barrels makes for the perfect balance of sweet and dry, and imparts a rich and complex melange of toasted nut, dried fruit and spice flavors to our Danish Wild Ale."

"For our Maturation series, we select beers aged in a single type of barrel to showcase how different casks affect the final character of a beer. We aged our Danish Wild Ale in a large, very old Oloroso Sherry Bocoy cask made of chestnut wood for two years, and blended this with a smaller amount of two-year-old Danish Wild Ale aged in a traditional oak Oloroso barrel. The Oloroso casks enhanced the beer with flavors of toasted walnuts, caramelized fruit and spices."

"This beer is a blend of 75% two-year-old Danish Wild Ale macerated with fresh Riesling grapes from the Mosel wine region in Germany and 25% three-year-old Danish Wild Ale macerated with Pinot Noir grapes from Rhodt unter Rietberg, Germany. We carefully crafted this blend to evoke the pink hue, mild tannins and delicate fruit flavors of European rosé wines. The final blend was then aged in stainless steel to achieve a deeper and more harmonious wine character. Like a fine wine, this beer is an excellent candidate for extended aging due to its high proportion of German Riesling grapes"

"Wild Ale with our house culture yeast (Méthode Ghantoise) and riesling grapes, aged on oak Barrels"

"A Flemish grape ale with Morpheus yeast and Muscaris grapes from winery Hoenshof in Belgium"

"Farmhouse Sour brewed with Belgian malts and Belgian hops, with Morpheus yeast, macerated with sloeberries."

"This beer matures for 12 months in oak barrels with our indigenous yeasts and bacteria. At the end of maturation we add a selection of ancient varieties of local peaches"

"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 24 months in oak barrels, and enriched with our best Garganega and Incrocio Manzoni white grapes."

"A mixed fermentation sour brewed in collaboration with Nevel Wild Ales from the Netherlands. This Norwegian sour was brewed with locally foraged juniper and fermented with Kveik yeast, then aged in a Foeder for 18 months with our house mix culture. The result is a nuanced mixed fermentation sour with bright acidity, citrus fruits and wild funk."

"Our new beer from the WILD series is the result of an experimental approach to brewing, where each bottle hides the story of "second-use" fruit. These peaches, apricots and raspberries, which were previously used to ferment our other beers, have found a new life, adding unique flavor notes to this unique drink. Thanks to this innovative method, fruit accents are more refined and their taste is subtle and multidimensional. The lightness of this beer is achieved thanks to gentle fermentation, which allows for the extraction of the best features of wild yeast, while harmoniously combining them with fruity sweetness."

Sour ale with plumms & smoked beetroot.

"In our Maturation series, we carefully select Wild Ales aged in specific barrels to showcase how different casks influence the final character of a blend. Our Vin Jaune edition features a blend of Danish Wild Ales aged for two years in three freshly emptied 225-liter barrels from a historic winery in Jura, France. The aging process infused the beer with the essence of Vin Jaune, unveiling layers of nutty complexity, delicate oxidative notes, and a subtle tang."

"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 Chardonnay and Monbazillac barrels. We racked this onto freshly destoned and crushed Bergeron apricots at a rate of over 600 grams of apricots 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 apricot, transporting you back to the high days of summer no matter when you drink it."

"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 Chardonnay and Monbazillac barrels. We racked this onto freshly destoned and crushed white nectarines at a rate of over 600 grams of nectarines 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 nectarine, transporting you back to the high days of summer no matter when you drink it."

"Spontaneously fermented and aged for years on some of the finest red wine barrels from the Bordeaux area in France"

"Nice balanced blend of 8 barrels of various barrel aged sour beers with a lot of fresh from the day pomace of Roussane, Marsanne and Grenache Blanc."

"Nice balanced blend of 8 barrels of various barrel aged sour beers with a lot of fresh from the day pomace of Roussane, Marsanne and Grenache Blanc."

"100% indigenous this year, with 3 different base beers: one fermented on syrah, one on mourvedre, and the third on grenache. all the grapes come from natural wines from the surroundings (Petit Domaine in Montpeyroux, Olivier Cohen in Argeliers). The blend was done a fresh 2023 mourvedre pomace to add more fruitiness"

"Nice balanced blend of 8 barrels of various barrel aged sour beers with a lot of fresh from the day pomace of Roussane, Marsanne and Grenache Blanc."

Stu Mostow collaboration brew aged on plums

lots of fruit (raspberries, blackberries, blueberries), a hint of vanilla and lactose with a distinct acidity.

"Aoltbeer is the historic beer of Münster. This Aoltbeer with foraged sloeberries matured on average for 18 months in Port and red wine barrels. In this time, the beer developed its bold and oxidative character full of dark fruits and muscovado."

"Our Aoltbeer is inspired by the historic sour beer of Münster, Westfalen. This blend matured on average for 19 months in red wine barrels Second maceration of mirabelles, peaches and Riesling. Delicate notes of apples, citrus and wine." Bottled April 2023. Limited to 500 bottles.

"Fliärblome is our elderflower-infused Aoltbeer. The base is Münstersch Alt, which is the historic sour beer of our area. We foraged elderflowers next to the brewery and macerated the blossoms in the beer. The infused beer aged in oak barrels for 17 months. Notes of citrus, flowers and hay. Fresh acidity, that goes well with Ceviche, leek or summer dishes." Bottled in October 2023"

Sour with blackcurrants, blueberries and cherries

"A deliciously sour with passion fruit, yuzu and ginger. A fresh and fruity hit with a hint of ginger"

"Our latest summer sour beer is packed full of... you guessed it... delicious things. Juicy Alphonso mango, peach and guava bring a cacophony of fruit to a mouth-puckeringly sharp base beer, cut with zingy lime juice. Crush it while you can."

Imperial stout with local hot peppers.

Imperial stout with local hot peppers.

"Blend of beers fermented on apples, barrel aged and "refreshed" with more apple pomace, and various grape ales: a blend of sour beers on fresh "rosé" pomace and mourvedre fermented beer. Complex process for an extra juicy hybrid beer."

"Blend of wild ales aged in barrels with wild plums and a touch of apricot."

"slightly funky grisette on very local peaches & nectarines."

"Sour beer with wheat, brightened by juicy peaches and aromatic verbana"