Sour strong ale aged in Armenian brandy barrels.
Sour strong ale aged in red wine barrels.
Sour strong ale with double aging in red wines and Rum barrels.
Farmhouse ale with a mix of indigenous yeasts and addition of tangerines in maceration.
Farmhouse ale with a mix of indigenous yeasts and local pomegranate juice.
Saison with forgotten herbs like mugwort and southern wormwood.
Sour ale aged in red wine barrels with the addition of 30 kg of cherry from Navarra. Made with Pils malt and aged hop as per Belgian tradition.
Wild ale resulting from the blend of five barrels: 1604 (6-month-old Amber), 1733 (7-month- old Amber), 1746 (7-month-old Amber), 1747 (10-month-old Amber) and 1778 (5-month-old Amber).
Wild ale resulting from the blend of four barrels:1704 (11-month-old Amber), 1737 (6-month- old Amber), 1756 (6-month-old Amber) and 1810 (8-month-old Amber).
Sour saison with sea buckthorn
Barrel aged sour ale with cold infusion of cypress cones and walnut leaves after a primary fermentation with brettanomyces Lambicus.
Blend of young and old golden ales matured in neutral oak and then conditioned on ripe apricots.
A sour beer infused with wormwood flowers
Barrel fermented ale with Hallertauer Mittelfrüh hops. The beer has been made with malted barley and raw wheat, then fermented in oak without temperature control by a mixture of yeasts and bacteria.
Gose flavored with fruit and mint.
Golden wild ale with 42% unmalted wheat and 58% pale barley malt, hopped with 4-year-old leaf hops from local farms, and a small amount of fresh pellet hops. Aged in neutral oak red wine puncheon barrels and refermented with black and red raspberries. Finally blended with a small amount of 1, 2 and 3-year-old beer, and further conditioned on spruce tips.
Mixed fermentation aged 2 years in oak barrel and fermented 3 months with cherries.
Sour ale with red fruits aged in barrel for 8 months.
Barrel aged saison with raspberries.
Wild ale refined in barrel for 1 year with damson plums.
Berliner weisse with totapuri mango
Grisette with rye, aged in foudre
Lambic with sourdough starter and wild plums (maribulàn).
Wild beer matured for 2 years in oak barrels with the addition of apricots.
Blend of wild beer with the addition of whole grapefruits during grinding
Wild beer with Trebbiano grapes and gentian roots.
Blend di wild beer con aggiunta di pompelmi interi in macerazione.
Beer aged for 3 years in cask ex Brandy, with bergamot skins and left to rest for 11 months in aromatic cask.
Triple fruited sour brewed with passion fruit, mango, peach and Himalayan rock salt. Brewed in collaboration with Fuerst Wiacek.
Spontaneum aged 3 years with elder flowers, cold-dyed for a further year in cask.
Sour ale with saison yeasts and blackberries.
Barrel aged wild blonde ale with aromatic summer herbs: yarrow, mugwort, rosemary and thyme.
Sour ale fermented in oak barrels with several wild yeast and lactic acid bacteria strains.
Blend of barrel aged golden sour ale brewed on 03/2016, 04/2016 and 12/2016, refermented with black raspberries.
Tart raw beer fermented with raspberries.
1,5-year-old Lambic fermented with Nebbiolo grapes.
Oude lambiek with Olasz Riesling must.
Strong gose, made of six different malts, with coriander, orange peel and a touch of Ceylon cinnamon.
Dark sour ale aged in a fresh whisky butt with organic cacao nibs.
Wild fermentation ale brewed in wine barrels with lots of hops.
Preview at Sour Festival. Limited edition blend of barrique from 1 to 3 years including the first batch entered in bottaia.
Fruit sour ale mainly fermented with brettanomyces yeast and black currants.
Spontaneum aged 3 years with three steps Solera method, with 30% black currant and vanilla in barrel for a further 11 months.
Spontaneous fermentation of Sourella 2017 with cherries.
Farmhouse ale brewed from mixed culture fermentation.
Gose brewed according to an old recipe book from Goslarer Gose, with cinnamon, wormwood, spruce twigs and yeast from original Gose bottles from the 1940s then fermented in coolship. Afterwards the beer is aged for 3 years in wooden barrels.
Bland of XinoXano, saison brettato and saison barricata
Old sour ale blended with Girardin’s Lambic.
Barrel aged saison with 25% of mixed unmalted ancient cereals from Sannio (oat, barley, durum wheat, soft wheat and spelt). Six months barrel aged with brettanomyces isolated from Sourella and dry hopped with hops from Italian Hops Company. Collaboration with Nanobrasserie de l'Ermitage.
Sour ale aged in oak barrels with brettanomyces Bruxellensis with subsequent maceration of two different varieties of apricots Orange Rubis.
Blend of beers fermented with grapes with saison beer and berliner weisse.
Double fruited imperial Gose brewed with raspberry puree. Soured with lacto culture and seasoned with Pink Himalayan salt and chunk of oats.
Sour ale aged in oak barrels lined with Spanish Cedar. Collaboration with Modern Times.
A mixed culture saison hopped with Galaxy and Mosaic. Fermented and aged in oak foeder.
Farmhouse ale naturally soured by the microorganisms present on the raw spelt and completed by the aromatic complexity of whole hop flowers from the Derwent Valley.
Raw sour ale partly fermented in foeder.
Dark beer with fresh blackberries infused for 8 months.
Barrel aged saison with passion fruit.
Native infusion ale with Kunzea Ambigua, Christmas bush and Tasmanian pepper.
Saison fermented with native yeast and bruxellensis
Farmhouse ale brewed with Merkén and refermented with fruit from the prickly pear cactus. Merkén is a blend of ground smoked chilis, toasted coriander and salt. Collaboration with Cervecería Granizo (Quilpué, Chile).
Dark rye wild ale aged in fresh wine barrels.
Gose fermented with figs.
Wheat ale naturally soured in barrique with berries.
Wheat ale naturally soured in barrique with rhubarb.
Wheat ale naturally soured in barrique with gooseberry.
Farmhouse ale featuring the Pride of Ringwood whole hop flowers from north east Tasmania's Forester river region.
Foeder aged saison.
Blend of barrel aged golden sour ale brewed on 01/2016 and 10/2016 refermented with Balaton and Montmorency cherries.
1 year old Lambic which is ripened for another year with cherry and blackberries.
Gamma is a single barrel packaging. Aged in American Oak barrel holding Muscat wine in a Solera method.
Barrel aged wild ale with local cherries and blackcurrants.
Oak aged sour barley wine made through 4 fermentation cycles with 4 different yeast strains.
Wild ale resulting from the blend of four barrels: 1711 (12-month-old Gold), 1714 (7-month- old Gold), 1806 (8-month-old Gold) and 1826 (6-month-old Gold).
Wild ale resulting from the blend of four barrels: 1711 (12-month-old Gold), 1714 (7-month- old Gold), 1806 (8-month-old Gold) and 1826 (6-month-old Gold).
Good as Gold is a 50/50 blend of barrel aged Gold with fresh Gold that has just completed primary fermentation.
Strong Berliner Weisse with gummi bears.
Hybrid ale made of barley malt and apple juice, aged in second-use oak barrels for over a year.
Vintage Lambic. All beers come from the same production season after maturing for 3 years in barrels.
Sour fruit ale fermented spontaneously and brewed with Griotte cherries.
Blend of 1, 2, and 3-year-old Lambic with wheat and malted barley from organic farming.
Golden amber sour saison brewed with freshly picked green wild hops, wild plums and damsons.
Saison aged in white wine barrels. Collaboration with Peter Hoey.
Brett strong ale with raspberries.
Naturally fermented for 6 months in barrel then aged with freshly foraged elderberries.
Berliner Weisse hopped with Mosaic and Chinook.
Traditional, unfiltered, farm cider made using only apples and wild microorganisms.
Sour ale with raspberries.
Wild sour ale aged 15 months in barrel with indigenous yeasts and grapes from Moscato Bianco and Incrocio Manzoni.
Sour IGA with 15% of Fiano Di Meo grape must and kvaik yeast. Beer with lactic fermentation.
Imperial stout with Abate pears, passed in barrels by Mc Callan
Farmhouse ale aged 6 months in barrel with indigenous yeasts.
Italian grape ale with must from white grape Incrocio Manzoni then aged in barrique.
Berliner weiss with hibiscus flowers, juice and bitter orange peel
Flanders red ale from foeder, blended with small barrels.
Raw beer is inspired by the Bière de Coupage method. 10% foeder aged sour beer was first added to the wort. Then Kveikyeast was added to kick off the primary fermentation.
Golden wild ale with fresh plumcots from Yarralee Orchard in Bathurst.
Barley Wine Bitter gruit aged 3 years in oak and 1 year in acacia
Blend of Lambic with cherries.
Sour ale fermented with cherries and blended with Lambic.
De Ranke's Lambic style with added cherries
Fruit sour ale fermented in oak barrels with damsons.
Brett and lacto raw sour fermented in foeder.
Mixed fermentation beer made from aging of Runa in barrique ex Barbera.
Table sour made of malted barley, wheat and Cascade hops. The beer spends 3-9 months in barrels during a long fermentation prior to a month-long dry-hopping.
Lactic farmhouse saison with lemon verbena.
Lambic aged for 3 years on wooden barrels.
Lambic matured in second use French Vin Jaune barrels from the winemaker Stéphane Tissot.
Lambic with the earl gray in infusion
Lambic with the Lapsang Souchong Black in infusion
Lambic with Pinot d’Aunis grapes.
Blend of 2 lambic style of 2017 and 2018
Wild sour ale aged 15 months in barrel with indigenous yeasts and Tai Bianco grapes.
Wild sour ale aged 15 months in barrel with indigenous yeasts and Pinot Nero grapes.
Blend of 75% Extraomnes Straff and 25% Cantillon Gueuze.
Berliner weisse with raspberries and rhubarb
Blend of barrel aged spontaneously fermented sour ale brewed on 01/2017 with oat and barley and fermented with black raspberry, red raspberry and sour cherries.
Sour ale with sticks, leaves and spices from the forest, including spruce tips and juniper twigs. The beer has been soured with the natural live bacteria from the malt and dry hopped with Nelson Sauvin and other hops.
Beer fermented with sourdough and aged in barrique for 12 months.
Beer naturally fermented in steel, aged in barrels with blueberries.
Gose with coriander and Trapani salt.
Blend of Montegioco’s beer must aged in Barbera wine barrels.
Barrel aged sour beer refermented with Montmorency and Balaton cherries from Michigan.
Blend of barley wine aged in grappa barrels and sour beer with cherries (25% by weight).
Half modern pale ale and half traditional Norwegian raw beer. It´s fermented with Norwegian heritage yeast, Kveik, and dryhopped with Mosaic hops.
A blend of two grapes varieties:75% Mourvèdre and 25% Carignan.
Lambic of 1 and 2 years of age with rhubarb.
Wild ale made with elder and native brettanomyces.
Wild ale made with Montepulciano d'Abruzzo grapes and native brettanomyces.
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.
Wild sour ale aged 15 months in barrel with indigenous yeasts and Garganega grapes, partly dried.
Vieille saison fermented with Saccharomyces and aged 8 months in tonneaux and barriques that previously contained wine.
Oud Bruin with handpicked oak leaves.
Oud Bruin with handpicked oak leaves.
Lichtenhainer. Sour wheat beer brewed with self-smoked malt.
Old ale with raspberries and blackberries.
Brewed with only organically grown Suffolk hops and barley. Primary fermented with a saison yeast then secondary fermentation in oak barrels with wild yeast.
Gose with coriander and salt.
Sour lager
Brett chocolate kriek with carob chocolate and sour cherries.
Oud Bruin with cherries.
Oud Bruin with cherries.
Blend of two beers (Nessun Dorma e Piè Veloce Brux) with the Lambic of 18 months of Oud Beersel.
Wild beer with spices and citrus peel.
Pale modern ale produced with oats in collaboration with the charity Hardcore Hits Cancer.
Brett farmhouse ale with elder flowers.
Spontaneum from single barrel with 30% nectarine peaches for a further 11 months.
Sour ale with Crisommola apricots from Vesuvio, aged in French oak barrels.
A blend of beer and natural wine we made from our homegrown grapes
Another blend of beer and natural wine, also from our own grapes
Naturally soured Derwent Spelt Ale aged for 12 months, in open barrel, with whole bunch Pinot Noir marc (skins, pulp, seeds, stems).
Brett ale with wheat and rye, fermented with brettanomyces Bruxellensis and matured 3 months in barrel. In the final phase the beer receives a delicate dry hopping of Cascade.
A gentian root and bitter oranges infused
Spontaneous fermentation refined in barrel with wild blackthorns.
Fruit sour ale style made with Pils and Caramel malts, peach from Sartaguda and Glacier hops.
Mixed fermentation with brettanomyces and lactobacillus and pears added.
Blend of amber ale aged 2 years with brett and scotch ale, fermented with wort of Aglianico grapes.
Golden farmhouse ale fermented in open top Cognac barrels and conditioned on caramelized local Bartlett pears.
Mixed fermentation ale brewed with white fir tips.
Ale brewed in a traditional way with baking yeast, without boiling and without hops. The beer is spiced with roasted pinecones, heather and tree bark.
Leipzig sour wit gose with bergamot peel, coriander and three different hops.
Golden barrel aged wild ale refermented with fresh, local Morello sour cherries.
Lambic infused with rose petals.
Blend of Lambic with raspberries.
Wild fermentation ale brewed with spruce needles and honey, aged in wine barrels. Interpretation of traditional Finnish Sahti.
Blend of Lambic from 16 to 18 months with Merlot grapes.
Blend of two barrels of 3-year-old Lambic with Merlot grapes blended with one barrel of 1 year old Lambic.
Mixed fermentation saison.
Saison with quinces mixed with Saison √225.
Beer aged with bacteria and yeasts naturally present in the barrels that contained the Abbaye de Saint Bon-Chien.
Saison brewed with rhubarb.
Winy woody pale ale with Loral hops, fermented in oak vats with wild yeasts. Collaboration with Lervig and Moor.
Beer made of Oregon-grown Mecca Grade Vanora and Rye malts and dry-hopped exclusively with crystal hops grown by Sauvie Island Hops near Portland.
Sour ale made with a blend of Garbagnina, Rurale and Demon Hunter. Aged for a long time in wine barrels, exposed to the contamination of bacteria and wild yeasts.
Lichtenhainer with lactobacillus and smoked wheat.
Solera is a spelt beer aged in foeder.
Blend of barrel aged golden sour ale brewed on 03/2016, 12/2016 and 03/2017, refermented with Olson Family Farm white peaches.
Blended golden ale, aged for more than a year in different wine barrels and treated with carefully selected strains of wild yeast and bacteria.
Amber sour ale spontaneously fermented and blended from several different bourbon barrels.
Pumpkins from the farmer brewed into an ale which is then spontaneously fermented in barrel.
Spontaneous beer refermented with Muscat grapes grown in northeast Texas.
Blend of 1, 2 and 3-year-old spontaneous fermented beer.
Solera is a spelt beer aged in foeder.
Wild ale refermented with Sauvignon Blanc grapes.
Flanders red ale aged in red wine barrels with wild yeast and bacteria.
Brett berliner soured in a mixed fermentation with lactic acid bacteria and fermented with 100% brettanomyces yeast.
Sour ale with chestnuts.
Blended raw golden sour aged in foeder and barrels.
Farmhouse ale aged with peach. A collaboration with Oxbow Brewing Company.
Farmhouse ale aged in oak barrels. A collaboration with Oxbow Brewing Company.
Beer produced with Nerone rice and aged in Italian red wine barrels.
Preview at Sour Festival. Spontaneous fermentation with Maris Otter malt and Cascade hops. Aged for 3 years in oak barrel of red wine.
Barrel aged ale co-fermented with Texas Syrah grapes.
Wild ale made with long-aged hops and inoculated and cooled naturally in coolship. Aged on the lees in neutral French oak puncheon barrels that previously held red wine and further fermented in secondary oak tanks with local fresh Boysenberries.
Rustic brett saison, brewed with barley, rye, oats, and wheat, and heavily hopped with European hops. Fermented in foeder with two saison strains and brett, then allowed to age for three months.
Spontaneously fermented and matured wild ale aged in oak barrels, then refermented in secondary oak cask with Southern Oregon Mourvèdre grapes, and further conditioned in a third round of oak casks after fermentation with the fruit.
Wild ale aged in foeder.
Dry-hopped sour
Berliner Weisse with addition of fruit during the fermentation phase.
Brett IPA with mango, guava, mandarin and passion fruit
Golden farmhouse ale fermented in open top Cognac barrels and conditioned on caramelized local Bartlett pears.
Beer made of barley, rye, oats, and wheat. Open-fermented in oak and hopped with Cascade hops, this beer spends 4 months in ageing barrels on dry-hops prior to being keg- conditioned with Oregon honey.
Blend of 6 Spontaneum (disciplinary equal to Lambic but produced in Italy) aged 1,2,3,4 years, refined in in mulberry barrel for 4 months.
Italian grape ale with 40% Sforzato grape must.
Barrel aged sour blonde ale with ground vanilla added after blending..
Spontaneous fermentation of Sourella 2017 with Aglianico grapes from the Canlibero company (Torrecuso, BN).
Blend of Lambic from 16 to 18 months with Muscat grapes.
Sour ale aged in wine barrels with raspberries.
Spontaneum aged 3 years with three steps Solera method, with 30% watermelon in barrel for a further 11 months.
A blend of spontaneously fermented beers
Open fermented gose with juniper, bergamot, orange and coriander, using the integral salt of Trapani
Red farmhouse ale blended with a portion of spontaneously fermented Turbulent Consequence from 2016 and matured for 11 months in red wine barrels.
Block 15 and De Garde’s Amusement series is a rotating seasonal project. Winter Amusement features a winter saison from Block 15 blended with nearly 2-year-old spontaneously fermented and oak aged wild ale from De Garde.
Kvass-inspired Australian wild ale made with surplus bread.
High fermentation beer that has undergone a process of macro oxidation and 12 months of maturation in Islay whiskey barrels (Laphroaig).
Wheat beer aged in barrel from 6 to 8 months with salt of Cervia and coriander.
Sour ale with grape must Caprettone IGP of the Fuocomorto cellars, aged in American oak barrels.
Organic barrel aged sour with root ginger. Brewed with local barley and hops.
Sour ale aged in French wine barrels on black currants, cranberries and blueberries.
Wild IGA with 10% of Grechetto Gentile grapes from the biodynamic winemaker Gradizzolo. Refined for 6 months in barrel with the grape skins.
Wild IGA with 10% of Centesimino grapes from the natural winemaker Ancarani. Refined for 6 months in barrel with the grape skins.