On Tap
🇨🇭 À Tue-Tête!
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Foudre (6,8% vol.)
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Rouge (7,4% vol.)
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Surette (6,4% vol.)
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Fleur de Sureau (6,4% vol.)
Barrel aged mix fermented red sour ale, dry hopped with noble hops
Dark ale aged in oak barrels, with berries
Golden sour ale aged in oak barrels
Barrel aged golden sour ale, with organic Swiss elderflowers
🇫🇷 Ammonite
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Transhumance 2021 (6,5% vol.)
Blend of a farmhouse and a spontaneous beer with grapes
of Burgundy winemakers
🇮🇹 Birra dell'Eremo
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Madue Passion Fruit Sour Ale (5,6% vol.)
Sour ale brewed with passion fruit, using Kluyveromyces thermotolerans yeast
🇮🇹 Bonavena
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Peach Floyd (11% vol.)
Tripel base aged for 12 months in ex Aglianico oak barrels and added with 35% native Sannio peaches, refermented with a blend of Brettanomyces
🇧🇪 Cantillon
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Gueuze (5% vol.)
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Kriek (5% vol.)
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Rosé de Gambrinus (5% vol.)
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Vigneronne (5% vol.)
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Grenache Blanc (6,5% vol.)
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Fou’ Foune (5% vol.)
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Sang Bleu (6% vol.)
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Cuvée Saint-Gilloise (5% vol.)
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Saint-Lamvinus (5% vol.)
Lambic blend from different years
Lambic blend from different years to which organic cherries with peel and stone are added
Lambic blend from different years with fresh raspberries
Lambic blend from different years with addition of Viognier grapes
2-year-old Lambic on Grenache Blanc from the Ventajou estate (Minervois)
Two-year Lambic to which pitted Bergeron apricots are added for two months. Aged two years in cask
Previously called Camerise, is an experimental Lambic with haskap berries from Québec added (Lonicera caerulea)
Founded in 2004 and dedicated to the Union Saint-Gilloise football team. It is a Lambic aged in cask two years with the addition of cold hopping
Lambic blend from different year with the addition of Cabernet and Merlot grapes. Aged in barrels which in turn previously contained Bordeaux wine
🇨🇭 Chien Bleu
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Abricot/Pêche (6% vol.)
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Tarocco 2021 (6% vol.)
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Cédrat 2021 (6% vol.)
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Cidre 2021 (6,3% vol.)
Saison with peaches and apricots
Saison with Tarocco oranges
Saison with cedar
Cider
🇪🇸 Cyclic Beer Farm
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Xino Xano (4% vol.)
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Pomelo del Huerto 2022 (4% vol.)
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Jamaica 2022 (5,5% vol.)
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Herbie (5,6% vol.)
Seasonal release with 50% organic Belgian malted barley, 25% Belgian malted wheat, 25% Spanish wheat. Co-fermented with house yeast, then finished with dry hopping
Fruited gose with Indian coriander, Himalayan pink salt, fresh juice and zest and a light dry hopping of citrusy Ekuanot hops
Beer inspired by Jamaica Water: a typical Caribbean drink that is both sweet and sour. It is made by 100% Belgian malt Pilsner with 4kg of hibiscus added
Mix-fermentation Saison aged for 14 months in an oak barrel
🇧🇪 De Troch
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Kriek Lambic (4% vol.)
Lambic with cherries
🇺🇸 Jester King
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Spon #2 2018 Three Year Blend (5,7% vol.)
Three-year blend of 2015, 2016 and 2017 spontaneously fermented beer inspired by authentic Belgian Lambic
🇮🇹 Klanbarrique
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Flos Alba Agrumi (5,7% vol.)
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Marzarimen (7,5% vol.)
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Bang Bretta (7,9% vol.)
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Malmadura (3,5% vol.)
High fermentation wheat beer, aged in Trentino red wine barrels, with citrus fruits
Italian grape ale produced with 25% of Marzemino grapes from the cellars of Tarczal. Fermented in open tonneaux with indigenous yeasts of the grapes and aged in barriques
IPA aged in Trentino red wine barrels with brettanomyces
Beer produced starting from a base of beer must with the addition of 25% by weight of unripe grapes (“Malmadura” in the Trentino dialect)
🇬🇧 Little Earth Project
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Russian Imperial Stout 2017 (11,4% vol.)
Beer aged in red wine barrel with wild yeast for 11 months
🇮🇹 Manifattura Birre Bologna
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Lichtenhainer (3,8% vol.)
Old German style with a moderately sour and smoky taste
🇮🇹 Monpiër de Gherdëina
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Pier dla Ferata (4,1% vol.)
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Wild Berliner Weisse alle More e Lamponi (3,2% vol.)
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Wild Berliner Weisse alle Marasche (4,2% vol.)
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Wild Lichtenhainer (4,7% vol.)
Wild gose aged 8 months in sparkling wine barrels, fermented with mother yeast, spiced with the addition of salt
Berliner weisse aged 6 months in oak barrels with the addition of raspberries and blackberries from Alto Adige
Berliner weisse aged 6 months in oak barrels with the addition of Venetian cherries
Beer with smoked wheat and malt born in collaboration with Albirrificio di Aosta
🇳🇱 Nevel
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Alm 2018 Batch #4 (5,5% vol.)
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Borderless 2018 (%5,7 vol.)
Saison with “forgotten” herbs and wild yeasts
Wild ale produced with limets, a Bulgarian heritage grain and blended with Tepache, a wild-fermented pineapple drink with Bulgarian Habaneros from Chilli Hills Farm
🇧🇪 Oud Beersel
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Krieken Lambiek (7,5% vol.)
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Rabarber Lambiek (5% vol.)
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Elderflower Infused Lambic (6,8% vol.)
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Sweet Osmanthus Infused Lambic (6,8% vol.)
Lambic with the addition of sour cherries (400g/liter). After fermentation, the beer is blended with an older Lambic
Lambic with fresh rhubarb sourced from a local organic farm. Rhubarb rests on the Lambic during 3 to 4 months
Infused Lambic with elderflowers
Infused Lambic with sweet osmanthus
🇮🇹 Podere La Berta
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Vècc Barrel (7,2% vol.)
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Doga (9% vol.)
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Macchia (6,5% vol.)
Vielle Saison obtained from the refinement of Vècc beer in Chardonnay barrels, with the addition of fresh must
Old ale aged 18 months in tonneau ex-Chianti
Collab. with Nevel. Made with a “Tuscan” gruit composed by juniper, cones, and olive tree leaves. Fermented with Nevel’s yeast and aged for 6 months in Chardonnay barrels
🇧🇪 Rodenbach
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Vintage 2016 (7% vol.)
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Foederbier 2017 (6% vol.)
Flemish red ale aged in cask
Unfiltered and unpasteurized version, aged for up to 18 months in oak barrel, drawn directly from the foeder
🇺🇸 Sour Cellars
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Near and far Curios Club 2018 (8,9% vol.)
Barrel aged honey-saison base, brewed in 5/2017, re-fermented in the barrel with Gewürztraminer grape juice and passionfruit puree, then lightly dry hopped with Cascade
🇮🇹 Stradaregina
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Sourflowers Blend #1 Sambuco (5,5% vol.)
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Sourflowers Blend #2 Robinia (6% vol.)
Blend of spontaneously fermented Lambic-style beer from different ages with the addition of fresh elderflower
Blend of spontaneously fermented Lambic-style beer from different ages with the addition of fresh robinia flowers
🇧🇪 Tilquin
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Gueuze Tilquin – Draft Version (5,3% vol.)
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Quetsche Tilquin – Draft Version (5,3% vol.)
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Experimental Fruit Series #3 – Myrtille Sauvage (5% vol.)
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Experimental Fruit Series #3 – Mirabelle (6,5% vol.)
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Experimental Fruit Series #3 – Melon Charentais (6,3% vol.)
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Experimental Fruit Series #3 – Caseille (5% vol.)
Blend of 50% of 1 year old Meerts from Boon and 50% 1 & 2 year old lambics from Lindemans, Cantillon & Girardin; Aged and blended by Tilquin
Fruit lambic with 250 gr fresh and destoned plums per liter fermented in a blend of 50% of Meerts and 50% of 1 and 2 years old lambics
Spontaneous beer with wild blueberries
Spontaneous beer with Mirabelle plums
Spontaneous beer with Charentais melon
Spontaneous beer with Jostaberries
🇦🇺 Two Metre Tall
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Derwent (5,2% vol.)
Farmhouse ale with hops home grown, Tasmanian grown spelt and indigenous organisms
🇪🇸 Ales Agullons
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Solstici (5,5% vol.)
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Terrer (5,5% vol.)
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Setembre 2018 (5,5% vol.)
Spontaneous fermentation beer aged 3 years in cask
Spontaneous fermentation beer aged 3 years in cask
Mixed fermentation beer. Blend of pale ale and Lambic, aged one year in oak barrels. It is produced only once a year, precisely in September
🇮🇹 Antikorpo
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Lucy (5,6% vol.)
Sour IPA produced in collaboration with the Bondai brewery with Pilsner malts, rye malt, wheat and oat flakes, Citra, Mosaic, Ekuanot hops
🇮🇹 Birra Perugia
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Insolita (6,2% vol.)
Italian grape ale made with Trebbiano Spoletino must, an ancient white grape
🇨🇭 Brasserie des Franches-Montagnes
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Abbaye de Saint Bon-Chien 2018 (11% vol.)
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Abbaye de Saint Bon-Chien 2019 (11% vol.)
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Abbaye de Saint Bon-Chien Grand Cru – Gola Verage (11% vol.)
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Abbaye de Saint Bon-Chien Grand Cru – 27 et Gaston (11% vol.)
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Saison √225 (6% vol.)
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Saison Coing-Coing (6% vol.)
Mix fermented strong sour ale aged in old wine oak barrels for one year. After the aging period, the different casks are blended to obtain complexity
Mix fermented strong sour ale aged in old wine oak barrels for one year. After the aging period, the different casks are blended to obtain complexity
Strong sour ale aged in rum barrels (6 Months) and red wine barrels (12 months)
Blend between a beer aged in a 500-liter keg of Rasteau and a 2017 Chianti barrique. Gaston is the son of Dan, a loyal worker of BFM, and “27” their cat
Farmhouse Saison aged 4 months in wood and then assembled with a young beer
Quinces harvested in a corner of an orchard, washed and pressed to release the juice and let them ferment naturally, are mixed with our classic saison √225
🇮🇹 Cantina Errante
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Primavera 2020 (6,5% vol.)
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20 Con Sangue di Drago (n.d. vol.)
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20 Con Sangiovese (n.d. vol.)
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Detour Riserva Ramasin 2021 (8,4% vol.)
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Spontanea Blend 2021 con Stefano Amerighi (n.d. vol.)
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Visciole 2021 (6,8% vol.)
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Saison Scura Kentucky 2019 (9,6% vol.)
Spontaneous coolship beer with interaction of fresh herbs (lemon balm, rosemary, heather, bay leaf, wild mint). Fermented and matured in oak barrels for 15 months
Spontaneous coolship beer with Dragon’s Blood plums. ASF22 preview
Spontaneous coolship beer with Sangiovese grapes. ASF22 preview
BBlend of several vintages of Detour Bruin through a perpetua (one-vessel solera). About 2 months before packaging, fresh Damson plums has been macerated
Spontaneous coolship beer exposed to the grape harvest air. Blend of 3 vintages. ASF22 preview
Spontaneous cofermentation of cereals, cherries and sour cherries
Farmhouse ale aged two years in oak barrels with short maceration of whole leaves of Tuscan tobacco aged and fermented twice
🇮🇹 Claterna
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Rusticana (5,5% vol.)
Wheat beer, produced with an old variety of wild plum
🇧🇪 De Leite
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Fils À Papa #12 (n.d. vol.)
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Cuvee Oncle Pol (7% vol.)
Oud bruin produced from a blend of a beer aged in large barrels and a younger one
🇳🇴 Eik & Tid
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Eldr (6,6% vol.)
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Kapp (3,4% vol.)
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Kutt (3,4% vol.)
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Mørk Oslo (5,7% vol.)
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Sabotasje³ (6,3% vol.)
Sour ale produced through Kveik fermentation. Aged in oak foeders and drawn off using a one vessel solera style method
Raw sour ale inspired by «bière de coupage» method. 10% aged sour is blended into low gravity wort before the house Kveik culture is pitched
Bière de coupage with aronia berries
Sour dark lager made with Bootleg Biology’s American Oslo yeast, which ferments beer at body temperature in less than 5 days
Wild barrel aged with Inderøy caraway, famous in Scandinavia for the production of aromas, teas and brandy spirits. Collaboration with BFM
🇮🇹 Kamun
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Kriek (6,5% vol.)
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S.Exp II Psicomachia (6% vol.)
Sour with cherries “la bella di Garbagna” and aromatic herbs. Aged 18 months in Slavonian oak barrels
Sour with Costigliole apricots and aromatic herbs. Aged for 12 months in 1500 liter Slavonian oak barrels
🇫🇷 La Montagnarde
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Dame de Pique (4,8% vol.)
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Bulle des Prés (6,5% vol.)
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Pif Paf (5,5% vol.)
Grape ale made with marc d’Altesse from Savoie
Spontaneous aged 18 months in Burgundy barrel
Mix fermentation golden sour beer aged 24 months in Savoie wine barrel
🇮🇹 Loverbeer
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Dama Brun-a (8,4% vol.)
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BeerBrugna (7% vol.)
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BeerBera (8% vol.)
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For Fan (7% vol.)
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Sour Sketch (5,6% vol.)
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Saison de L’Ouvrier Serpilla (5,8% vol.)
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Papëssa (7% vol.)
Oud bruin fermented in oak vats, then matured for 12 months in large barriques
Beer with Ramassin plums from the Bronda Valley, aged in barrique
Spontaneous fermentation with wild yeasts and bacteria presents on the Barbera grape skin with subsequent maturation in oak vats for 5/6 months
Fermentation by an inoculation of lactic bacteria and yeasts. Maturation in barrique for 12 months with the addition of round apricots from Costigliole Saluzzo
Italian grape ale. Fermentation by an inoculation of yeasts and subsequently by yeasts and wild bacteria present on fruit. Fermentation and maturation in steel for 5/6 months
Farmhouse ale fermented and aged in oak vats for 5/6 months with cold infusion of wild thyme
Russian Imperial Stout. Fermentation with yeasts of British origin and use of Columbus hops, aging for 12 months in barrique
🇮🇹 Marcio Produzioni
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Birrozzo della Socia 2018 (6% vol.)
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Birrozzo della Casa 2017 (6% vol.)
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Birrozzo Sofia Forte 2016 (% vol.)
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Birrozzo Primo Aleatico 2015 (6.5% vol.)
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Birrozzo Bicocca 2018 (6.5% vol.)
Wild ale with elderflowe
Blend between different vintages with wild plums
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Wild ale with macerated Fiano pomace
Wild ale with Aleatico pomace
Wild ale with apricots
🇮🇹 Montegioco
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Mac Mummy 2015 (9,2% vol.)
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Seclè 2016 (7,5% vol.)
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Home-Bretta (10,2% vol.)
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Rurale Barriqué 2013 (7,4% vol.)
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La Mummia 2016 (6,3% vol.)
Pure barley malt beer, part of which is peaty. It is aged for 3 years in oak barrels after having made a first fermentation in steel with selected yeasts
Blend of 3 beers (Garbagnina, Rurale, Demon Hunter) aged in cask
Raspberry sour beer with brettanomyces isolated from the Mummia
Beer obtained by aging the Rurale for 3 years in barrique
PProduced by aging the Runa in barrique which contained Barbera Bigolla wine by Walter Massa
🇮🇹 Oldo
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30 Legni (5,5% vol.)
Sour stout with mixed fermentation aged in a barrel produced with staves from different woods
🇮🇹 Panil
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Barriquée 2010 (8% vol.)
Oud bruin-style beer aged three months in cognac barrels from the Bordeaux area, inoculated with Brettanomyces
🇸🇮 Reservoir Dogs
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Baal 2020 (8% vol.)
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Gaap 2020 (8% vol.)
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Marbas 2020 (7% vol.)
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Orias (7,5% vol.)
Amber base beer matured in wooden barrels on rebula grape berries with indigenous yeasts from wine cellar Movia
Porter barrel aged with Brettanomyces and sour cherries
Saison matured in wooden barrels on Riesling grape skins with indigenous yeasts from
Musivum craft winemakers
Flanders red – style beer matured in wooden barrels with indigenous yeast from Štemberger
wine cellar
🇩🇪 Schneeeule
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Marlene (3,5% vol.)
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Kennedy (3,5% vol.)
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Irmgard (3,5% vol.)
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Hot Irmi (3,5% vol.)
Traditional Berliner weisse
Variant of the traditional Berliner weisse, with cold dry hopping of American Summit hops
Berliner weisse produced with the addition of ginger, aromatic herbs and orange peel
Berliner weisse produced with the addition of ginger, aromatic herbs, orange peel and Habanero hot pepper
🇮🇹 South Soul
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Almyros (4,5% vol.)
Gose with bergamot and sumac, a spice of Middle Eastern origin
🇮🇹 The Wall
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Birra Cargo 2019 (9% vol.)
Beer inspired by Scottish ales produced with Sicilian Nero d’Avola grape juice and aged for one year in cask. Collaboration with Paolo Erne
🇮🇹 Amerino
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Experience Ginepro, Limone e Pepe Rosa (4,3% vol.)
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Experience Sour Lamponi e Mirtilli (4,5% vol.)
Beer with the addition of lemon in fermentation. Juniper and pink pepper are added in several stages of production
Sour fruit ale with the addition of 250 g/l of fruit pulp in fermentation
🇮🇹 Bionoć
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Spiga Nera (8% vol.)
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Spontanea (6% vol.)
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Maraska (6,4% vol.)
Italian grape ale with red grape must, aged 12 months in barrique
Blend of beers from three different years, fermented spontaneously and aged for three years in wooden barrels
OOud bruin with fruits obtained by adding 250g/L of cherries of two distinct varieties, Stevemberg and Sat Morel, harvested in the Vigolo Vattaro area (Trento)
🇮🇹 Birrificio Italiano
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Delia (4,3% vol.)
Summer pils
🇮🇹 Ca’ del Brado
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Carteria N.2 (7,6% vol.)
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Û Orange 2020 (7,9% vol.)
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Invernomuto Riserva 2018 (6,8% vol.)
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Scrâna (7,4% vol.)
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Euroblend 2020 (7% vol.)
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Cuvée de Pesga (7,8% vol.)
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Nessun Dorma (6,4% vol.)
N.2 is the second beer of the Carteria project. Blend of barrique 2018
Wild IGA produced with Tocai (Tokaj) grapes in collaboration with the winemaker Kmetija Štekar
Farmhouse ale in a limited edition obtained by assembling the brett ale Piè Veloce Brux with the Vieille Saison Nessun Dorma and aged 24 months in a single tonneau
Sour ale with two years aging in cask and subsequent cold spicing of smoked rosemary and juniper
Smoked Sour ale made with Freigeist and Brekeriet. The blend is composed of 50% of a Ca’ del Brado beer aged for 5 months, for 25% of a beer aged 15 months in bourbon barrels (Brekeriet) and for 25% of a beer aged for one year in barrel (Freigeist)
Sour ale with yellow-fleshed nectarine peaches
Vieille Saison produced with a good percentage of unmalted wheat and oats, aged from 6 to 8 months in tonneau and barriques
🇮🇹 Cask Irpinia Barrel
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VìV (4% vol.)
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Hoppy Sour Ale (5% vol.)
Berliner weisse brewed with Senatore Cappelli durum wheat and grapefruit skins. Produced with the “no boil” technique and hopped with Saaz only in mashing
Golden ale aged in barrique for 4 months with the addition of Tramonti lemon peels and pink salt
🇮🇹 Collerosso
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Round Overnight 2019 (5,5% vol.)
Blend of different vintages spontaneously fermented in different wooden barrels (ex-Calvados, ex-Amarone, ex-Montepulciano)
🇧🇪 De Ranke
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WijnBerg (5,8% vol.)
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Kriek Audenaerde (6,5% vol.)
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Kriek (7% vol.)
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Cuvée (7% vol.)
Oud bruin produced with a part of young beer and another aged two years in oak barrels. To give further complexity, a quantity of Cuvée de Jacobins produced by the Vanderghinste brewery is also added
This beer is inspired by the tradition of steeping whole cherries on old brown beer in the city of Oudenaarde, where many producers were making it in the first half of the 20th century
Blend of Flemish ale and Lambic with the addition of 25 kg of cherries/hl
Blend of a barrel aged De Ranke beer and a Girardin Lambic
🇺🇸 Holy Mountain
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Demonteller (5,1% vol.)
Mixed fermentation saison, hopped with Galaxy and Mosaic and aged in oak barrels
🇩🇪 Kemker Kultuur
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Gentiana (7% vol.)
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Stadt Land Bier (3,5% vol.)
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Aoltbeer Green Walnut (6% vol.)
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Venn (6% vol.)
Sour ale with gentian, cartwheel-flower, myrica and fragrant verbena. Fermented on cider lees in barrique for 9 months
Table saison with East Kent Golding and Hallertau hops
Sour barrel aged with walnuts
Gruit with wild myrtle, aged in red wine barrels for 21 months
🇺🇸 Libertine
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Authentic SLO Wild Ale #4 (5% vol.)
Wild ale fermented and barrel aged in French oak
🇮🇹 Maestri del Sannio
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Spaccarella 2021 (5% vol.)
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Cerasella 2018 (6,2% vol.)
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Vignarella 2019 (6,6% vol.)
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Cuvée Iannucci 2021 (7,6% vol.)
Sour with Spaccarella apricot, an indigenous variety of apricot from Sannio
Sour with cherries. The base beer is fermented and aged for two years in barrels. Then there is an addiction of cherries
Spontaneous fermentation beer based on Romanella wheat, intensely characterized by Aglianico grapes from biodynamic agriculture from the Canlibero company
Spontaneous fermentation beer with Falanghina grapes from the Iannucci farm
🇮🇹 Menaresta
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Birra Madre 2017 (4,8% vol.)
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Bombyx 2017 (5,4% vol.)
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Sidro Madre (7,4% vol.)
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Panigada 2018 (5,8% vol.)
Lambic fermented with sourdough for bread-making and aged in barrels for at least nine months
Sour ale with mulberry blackberries
Sour cider fermented with mother yeast for bread making (the same as Birra Madre) in wine-derived barrels, aged 4/5 months
Light beer that comes from a Saison aged in wooden barrels, then spontaneously bretted, and added elderberry or “panigada”
🇬🇧 Moor
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PMA (5,3% vol.)
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B.A.D.A.S.S. 1 (8,9% vol.)
Pale Modern Ale
Sour dark ale aged in Scotch whisky barrels for 12 months with Brettanomyces.
🇮🇹 Opperbacco
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Nature Cuvée Blend 2019 (7% vol.)
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Nature Terra Ausonia 2019 (7,2% vol.)
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Nature Terra Terraviva 2019 (7,3% vol.)
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Nature Terra Trebbiano Terraviva 2020 (7,1% vol.)
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Nature Terra Recchiuti 2020 (7,2% vol.)
Beer fermented with yeasts present in grapes from three different wineries: Recchiuti, Pepe and Terraviva
Beer made with local cereals and native Brettanomyces isolated from the skins of Montepulciano grapes from the Ausonia winery. Aged in oak barrels
Beer made with local cereals and native Brettanomyces isolated from the skins of Montepulciano grapes from the Terraviva winery. Aged in oak barrels
Beer made with local cereals and native Brettanomyces isolated from the skins of Trebbiano grapes from the Terraviva winery. Aged in oak barrels
Beer made with local cereals and native Brettanomyces isolated from grape skins owned by the master brewer of Opperbacco, Luigi Recchiuti. Aged in oak barrels
🇩🇰 Penyllan
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Adele Vintage 2015 (10% vol.)
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Zoe Vintage 2015 (7% vol.)
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Davinia Vintage 2015 (9% vol.)
Strong golden ale matured in a cognac barrel for four years with house culture and wild Mirabelle plums
Amber beer blended from one, two and five-year-old ales from Chianti foeder solera
Amber ale aged in a red wine foeder with addition of 500 kgs of black currants and aged for another three years
🇩🇪 Ritterguts
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Traditional Gose (4,7% vol.)
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Lichtenhainer Weisse (4,3% vol.)
Specialty of Leipzig, brewed to the authentic recipe with Gose yeast, coriander and salt
Old Thuringian beer style brewed with smoked wheat
🇮🇹 Siemàn
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Negà (7,2% vol.)
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Incrocio Rosso (6,1% vol.)
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Bucce (6,8% vol.)
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Bloody Side (6,3% vol.)
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Berry Hills (5,9% vol.)
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Secondo Noi (5,9% vol.)
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Rive Rosse (7,7% vol.)
Beer fermented and aged in oak barrels for 12 months, with the addition of Garganega grapes, produced by Siemàn their self, part of which previously dried on the plant
Beer aged in cask for about a year to which red Tai, Pinot and Turchetta grapes are added
After a 12-month maturation in oak barrels, some of their best white grapes grown on the Berici Hills are added together with those of other winemakers
Blend of different beers, all aged 12 months in oak barrels with indigenous yeasts, to which 350 kg of Visciole from the Lepini mountains have been added
This beer ferments and ages for 12 months in oak barrels with indigenous yeasts. At the end of ripening, fresh blackberries grown on the Berici Hills and Tai Rosso grapes are added
Basic spontaneous beer
Spontaneous beer with red grapes
🇮🇹 Turbacci
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Riserva (7,5% vol.)
Flemish red ale
🇧🇪 Vanuxeem
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Queue de Charrue 2021 (5,4% vol.)
Oud bruin
🇨🇿 Wild Creatures
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Velvet Evolution 2020 (6,5% vol.)
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Meditation 2018 (7% vol.)
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Femme Fanale 2021 (7,6% vol.)
Wild ale with apricots aged in oak barrels
Spontaneous beer made by a blend of ales that have been barrel aged for between one and three years
Wild ale with 200 grams of fresh Moravian Fanal cherries per litre