33cl glass. New design from 2024

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.

"The Bright Side beers are two friend’s attempt to view the world with a glass half-full. When Bryan Martin (Ravensworth Wines) realised his vines were smoke tainted from the 2020 bushfires, he concocted a plan ‘B’ with Topher Boehm (Wildflower Brewing & Blending). These beers are the marriage of Bryan’s hand harvested, carbonic macerated, whole bunch wine grapes with Topher’s freshly fermented Gold Australian Wild Ale. Aged and macerated for eight months in Murrumbateman before travelling to the big smoke for bottling and maturation."

"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...

"St Henry is an Australian Wild Ale made with apricots. It is named for Chris and Emily’s second son. Saint Henry II was a Holy Roman Emperor during the 11th century. In 2021, St Henry was made by blending barrel aged golden mixed culture fermentation ale with 1060kg of fresh, whole, tree ripened Robada apricots from Yarralee Orchard in Kelso, NSW."

"Wattle Drops 2020 is a golden Australian Wild Ale fermented wholly by wild yeast and bacteria residing on freshly picked Wattle blossoms from ‘Carawatha’ in Gerringong, NSW."

"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"