"More than Double dry hopped with Citra double IPA"

Barrel aged Belle Fleur IPA (13 Months) which gives a funky and complex beer. best before 09/2023

This Farmhouse ale was fermented with Stillwell's house culture and matured in French oak wine barrels. Dry hopped with Mosaic. Bottled Sept 2019

"Farmhouse base beer aged for six months in neutral oak barrels. The beer was then moved to one of our custom built "Punch Down" barrels and added two pounds per gallon of figs. The fruit was punched down twice a day for two weeks then left to referment for two months."

Farmhouse cider made with Jonagold, Boskoop and Sterappel/reinette étoilée aged for two months in Whiskey barrels.

BA blond sour beer (Zure van Tildonk) aged with sour cherries and then aged six more months in Whiskey barrels from Brouwerij Het Anker.

"As years passed and our oak aged beer became more robust, we discovered many unique, interesting, single barrels deserving of a special release. Barn Owl was created as a response to these lone wolves, and has grown into a diverse, ongoing series that reflects the growing diversity of our barrel program. The name is a nod to the wise and exacting animal that keeps watch over the farmhouse (er..industrial warehouse), and the one-off creations are released sporadically throughout the year, just as soon as we deem the barrels ripe for the picking."

"As years passed and our oak aged beer became more robust, we discovered many unique, interesting, single barrels deserving of a special release. Barn Owl was created as a response to these lone wolves, and has grown into a diverse, ongoing series that reflects the growing diversity of our barrel program. The name is a nod to the wise and exacting animal that keeps watch over the farmhouse (er..industrial warehouse), and the one-off creations are released sporadically throughout the year, just as soon as we deem the barrels ripe for the picking. No. 23 is a blend of pale ales aged in American oak foeders, and refermented on two varieties of peaches.".

"At its roots it's a rich, dark ale, but the time it spends in barrels with brett and bacteria harmonizes the ingredients, yielding bright levels of acidity and complimentary fruit flavours. A hybrid style of sorts, that defies simple categorization. A foundation of roasted malts lends aromas of chocolate, mocha, and charred wood, while the flavours are firmly rooted in tart berries, black forest cake, and subtle caramel. High, refined carbonation within a dry body."

"Farmageddon is our wild farmhouse ale that we've been brewing, blending, and aging for almost as many years as we've been open. The blending process allows us to maintain a common thread across batches, the aging adds nuanced layers, while the brett and bacteria work hard to create small idiosyncrasies in each release. It's a refined, effervescent, and delicious beer worthy of special occasions and idle weeknights. Distinct aromas of oak, green apple and gewurztraminer grape play wonderfully into flavours of pear, tropical fruit, white grape and vanilla. "

"Grandma’s Boy is a wild ale blend, aged in oak foeders for the better part of a year. Defined by firm acidity, refined brett character, and spritzy carbonation, it’s a beer that balances stone fruit flavour with soft minerality. This vazriant is conditionned on fresh prune plums from Niagara"

"Grandma’s Boy is a wild ale blend, aged in oak foeders for the better part of a year. Defined by firm acidity, refined brett character, and spritzy carbonation, it’s a beer that balances stone fruit flavour with soft minerality. This vazriant is conditionned on fresh shiro plums from Niagara"

"A symbol synonymous with Bellwoods Brewery; our White Picket Fence has undergone a complete overhaul and its repurposed form much better reflects the direction of our brewery. Premiering at Witchstock, this first batch of the newly transformed White Picket Fence is brewed with the addition of wheat, oats and rye and fermented and conditioned in foeders for 6 months, blended with fresh saison, then gently dry-hopped before bottle conditioning."

AZ Apple Cider from the English Family Fruit Farm in Wilcox, AZ, fermented with Frederiksdal Cherry Juice along with AZ Wildflower Honey, aged in Cherry & Apple brandy barrels

"Brettal Head is a unique, intensely fruity style of foeder aged pale ale. In true Bellwoodsian fashion we've tweaked and updated it to meet our current preferences. Fully fermented and massively dry-hopped beer undergoes refermentation in oak, creating new layers of complex brett character, light acidity, lasting hop aromatics, and expressive fruit flavour. "

"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 limited edition Jelly King variant was conditioned on loads of strawberry and rhubarb purée and boasts juicy aromatics, a dry body with notes of strawberry pie, rhubarb jam, and citrusy hops. You're welcome."

"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."

"White Picket Fence is a foeder fermented saison made by blending aged beet with a small percentage of fresh beer, before being gently dry-hopped & bottle conditioned. The result is refined & balanced, showcasing layers of acidity, lemon meringue aromatics, bright hop character & perfect champagne-like carbonation. This fruity version benefits from the addition of fresh peaches from Warner Orchards in Niagara."

"Farmageddon is our wild farmhouse ale that we've been brewing, blending, and aging for almost as many years as we've been open. The blending process allows us to maintain a common thread across batches, the aging adds nuanced layers, while the brett and bacteria work hard to create small idiosyncrasies in each release. It's a refined, effervescent, and delicious beer worthy of special occasions and idle weeknights. And every so often we decide to age a batch with Montmorency cherries because sometimes the cliche "with a cherry on top" is both figurative and literal. Not to mention, delicious. Lots of balanced acidity, distinct cherry aromatics and flavour "

"Grisette was the first of its kind to emerge at Hafis, earning the esteemed title of our very first beer fermented entirely in oak (aka The Foeder Pyramid™). It's a low ABV, refreshing sipper dry-hopped with French Strisselspalt hops (a variety that's as fun to say as it is delicious), that balances subtle brett, light acidity, and sky-high drinkability. The beer itself is dry and slightly acidic, with soft brett aromatics, and complementary herbal, floral, and citrus notes."

"Motley Cru is an annual oak-aged blend released each year in celebration of our anniversary. The 2021 version comprises 85% Spontaneous Koelschip Ale, 7.5% Cabernet Sauvignon fermented Wild Ale, and 7.5% Saison. In a final, congregating act, the blend was refermented with morello cherries, wild blueberries, Haskap berries, and Gamay skins."

"Motley Cru 2022 is a three year blend of spontaneous coolship beer. It was aged in neutral barrels and blended together to our taste, with the more mature beer providing classic wild fermentation characteristics and the younger beer exhibiting clean and fruity qualities. Combined, they provide the best of both worlds. In striking our preferred balance between older and newer barrels, we were also striving to create a beer that is simultaneously true to what we do and a nod to what Belgian Lambic breweries have been doing for centuries. Motley Cru 2022 boasts fruity aromas of passion fruit, damp forest floor and subtle oak. Clean pleasant acidity, reminiscent of sweet tart. Notes of green pepper and rhubarb as well."

"Skeleton Key is an imperial stout aged for just over a year in rum barrels, with a mix of cinnamon, ginger, nutmeg, anise, cardamom, allspice, and vanilla. The resulting beer is an intense showcase of dark chocolate, caramelized malts, spirit barrel, and lively spices."

"Vines is a series of oak aged wild ales that celebrates wine grapes in all manifestations. This blend was inoculated with the wild yeast from 2019 red grape skins, aged for a year in oak, and refermented on 2020 Merlot, Cabernet Franc & Cabernet Sauvignon."

"After experimenting and based on experimead#3, this is our newest mead of our standard range. Many kilo's of blackcurrants married with mead and aged for 10 months in a red wine barrel. It's also one of the best songs of our good friends from the band Mooneye."

"Now in it's 7th vintage. We work with one of the largest mashes in our brewery to produce this delicate and decadent Imperial stout. To celebrate the 7th vintage we hand selected some of the finest small batch whiskey casks from our friends at Teeling's Irish Whiskey. This year's vintage was racked to those barrels back in October 2020."

"White Port 2 year barrel aged mead 15%-pure mead aged on white port barrel."