Bottled on January 2020

Oude Kriek made with 100% Schaerbeekse cherries.

"Higher ABV lambic aged in whisky casks from Goulden Carolus."

Gueuze made with a blend of easy-drinking lambics

Gueuze made with a blend of easy-drinking lambics

"Hard Graf is a collaboration with friends Hannah & Shane from Spontaneous Deuce. A blend of L&L spontaneous fermentation beer with their Armagh Apple Juice blend of 50% Lord Lambourne, 20% Laxton Superb, 20% Katy & 10% of an unknown variety. This Graf cider blend co-fermented & evolved in neutral wine barrels for 18 months. Notes of Rosemary, Sage, Dried Black Limes & a hint of smokey Mezcal. Truly unique & pleasantly weird! Bottled on 18th April 2021."

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

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

"Crimson is our kriek framboise blend. We aged 1 year old spontaneously fermented beer on 830 grams per litre of sour cherries for 6 months. Before bottling we blended another Spon beer aged on 300 grams per litre of raspberries with the cherry beer. The final assemblage of 75% Cherry beer & 25% raspberry beer transcends both their individual selves. "

"Lustre - Apricot is a collaboration with our good friend Jordan Keeper. In July 2018 Jordan came to Galway & we brewed a Saison with a turbid mash, hopped heavily with HBC341 hops. It fermented & evolved in our foeder over 21 months with a mix of both of our house yeasts. In April 2020 we added 300 grams per litre of Apricots before bottling it on the 15th October 2020."

"Spon - 2 Year Blend : This is a blend of 1 - 2 year old spontaneously fermented beer. Inspired by the Lambic tradition - brewed with a turbid mash, long boil, aged hops - then cooled overnight in our coolship where it was naturally inoculated with native wild yeast - bacteria. Following the overnight cooling, this inoculated liquid was filled into rinsed - steamed neutral oak wine barrels where the beauty of spontaneous fermentation evolved over the months - years. The beer in your glass is a true wild ale. Absolute terroir. We hope you enjoy it."

Coffee session stout with lactose and stroopwafels

"Classic Aupa Tovarisch aged in Ardbeg's Kindalton single malt whisky barrels"

RIS aged in Oloroso wine barrels

Russian Imperial Stout aged fir 14 months in Porto Barrels.

Russian Imperial Stout brewed with Hondurian coffee muscovado sugar.

Hazy pale ale w/ Simcoe, Cascade and Sabro hops

Rye Barley Wine aged 24 months in Bordeaux Wine barrels.

"Barrel Project. Barrel blend w/ Porto wine and scotch whisky barrels; and cocoa nibs From Papua New Guinea"

Imperial Stout with Cacao and infused with Porto and Bourbon oak chips

"Mixed fermentation wild ale with saccharomyces cervisiae yeast, brettanomyces and lactobacillus fermented in oak barrels which previously contained portuguese Moscatel white wine for 18 months."

"14 months mixed fermentation wild ale with saccharomyces cervisiae yeast, two brettanomyces strains and lactobacillus."

"Mixed fermentation wild ale with saccharomyces cervisiae yeast, two bretta- nomyces strains, lactobacillus and the microorganisms from the peaches for 15 months in french oak barrels."

"Mixed fermentation wild ale with saccharomyces cervisiae yeast and brettanomyces fermented in french oak barrels which previously contained Bordeaux red wine for 18 months."

"The next installment in our Kveik Culture Collab series is a West Coast IPA brewed in collaboration with our friends at Alesmith (San Diego, USA). This beer features locally grown malt from Jæren Malt and is fermented with a unique Norwegian Kveik yeast strain, Stalljen, from Kveik Yeastery. For an authentic West Coast hop profile, we used the holy trinity of hops: Citra, Simcoe, and Mosaic, imparting notes of citrus, orange rind, pine, and tropical fruit, all balanced with a firm bitterness."

"The first instalment of our 2024 collaboration series with long time friends, Brewski. A fruited sour with mango and vanilla fermented with Norwegian Kveik yeast."

"A collaboration made in a galaxy far, far away with imperial stout jedi’s, Emperor’s brewery. Additions of hazelnut, maple syrup and vanilla combine with a carefully selected blend of bourbon, maple syrup and Australian rum barrels to keep you warm, even on a remote ice planet."

"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."