SMALL BATCH
MIXED CULTURE
BARREL FERMENTED

BOURBON BARREL-AGED STRONG DARK ALE

Dark and tart, with notes of figs, coffee, and cocoa. Brewed with a blend of saison yeast, four strains of brettanomyces yeasts, bacteria, and two varieties of dark Belgian candi syrup. Open fermented, and then transferred to a third use bourbon barrel to age. Gently warming from the barrel influence, and the almost 9% ABV. 500 ml

STRONG GOLDEN ALE WITH BRETTANOMYCES

Ever dance with the devil in the pale moonlight? Let Old Nick take the lead... Inspired by the strong golden ales and tripels of Belgium, brewed with our own unique process. Open fermented with a Belgian ale yeast named for the man downstairs, and a blend of brett strains. Dry-hopped in the barrel exclusively with Hallertau Blanc for it's white wine notes. 7.5% ABV 500 ml

PALE ALE BREWED WITH VOSS KVEIK & BRETTANOMYCES

Our second release to feature kveik, a "family" of Norwegian farmhouse yeasts that have been passed down through generations, and are now becoming increasingly available to brewers around the world. Notes of citrus and tropical fruits from the Voss kveik are enhanced by the addition of brett yeasts in secondary, and a liberal dry-hopping of Citra. 6.5% ABV 500 ml

GOLDEN SOUR ALE WITH HIBISCUS

A favourite returns, with a twist. Our never ending curiosity and desire to improve on things led us down a bit of path with this batch. Typically, the hibiscus addition comes towards the end of the boil. This time, we treated it as a dry-hop, and added the flowers a couple days before packaging (along with a healthy dose of Mandarina Bavaria). The results are spectacular! A deeper ruby colour, and fuller citrus and cranberry-like notes. 5.8% ABV 500 ml

GOLDEN SOUR WITH RASPBERRIES, RHUBARB, & TONKA BEANS

SAISON WITH RHUBARB

SAISON WITH HIBISCUS, LIME JUICE & ZEST

GOLDEN SOUR DRY-HOPPED WITH MOSAIC