100% spontaneous fermented beer aged in oak barrels using Belgian Lambic techniques that includes the use of local raw hard red wheat and pilsner malt.
A Belgian style Saison aged in oak barrels with a secondary fermentation exposed to an assortment of Brettanomyces cultures.
An American farmhouse version of a Flanders Red aged in oak with an assortment of complex malts intertwined with spontaneous fermentation and carefully selected house cultures.
A table farmhouse style Saison aged in oak barrels leaving a slight acidity and complexity regardless of the low ABV.
A bold Belgian Saison aged in secondary on an assortment of house cultures that adds to the complexity of a beer that’s well over 10 % ABV.
Hop forward ale with the majority of the hop expression coming from aromatics. A simple malt bill & neutral yeast strain, along with the water chemistry & seasonally available hops, showcases the assortment of layering of hops.
A hop forward ale that focuses on the expression of seasonable hops and the complexity of malts. Finding a balance between malt and hops would be the best way to describe this beer.
A forward pale ale that utilizes fresh hops with a simple pale malt canvas