Monotreme
This purple oddity was a collaboration with our good friend Andrew De Haan and Urbanrest Brewing Company. The tea lends a nice complex earthiness and a beautiful light purple color. The Galaxy and Summer hops taste like a perfect fruit cocktail of melon, passion fruit, citrus, and apricot.
Aurum
Aurum – Barrel-aged wild blonde ale with flowers and herbs. Aurum is the liquid gold that originated in our kettle when our friends of Separatist Beer Project visited us last year. Like restless alchemists we fused the elements of their brewery with ours, looking for the highest achievement, the zenith. Separatist brought goldenrod and tulsi […]
Westmalle Trappist Tripel
Was first brewed in 1934 and the recipe has not changed since 1956. It is made with pale candy sugar and has a very pale color produced from a mash of light pilsener malts. Styrian Goldings hops are used along with some German varieties and the classic Saaz pilsener hop. After a long secondary fermentation, […]
Aventinus Eisbock (TAP09)
Magic and a black soul – the mahogany coloured, almost black „Eisbock“ for sensuous indulgence, best served in a balloon glas. Matured in a special freezing process following a special recipe, with a soft, elegant body, but still intensive. Spicy flavours of plum, banana and clove reveal themselves along with a hint of bitter almond […]
Aventinus (TAP06)
For golden moments by the fireplace: „Mein Aventinus“ – the wholehearted, dark ruby coloured wheat beer, intensive and fiery, warming, well-balanced and tender. Bavaria’s oldest wheat „Doppelbock“ – brewed since 1907! Its sturdy body in combination with its sweet malty aroma is an invitation to profound indulgence – an ingenious blend with a strong body. […]
Buddha’s Hand Lemon Cider
Quincy Jo & Hops Edition
Ginger For My Honey
Wild Tree Hoppy Cider
Cider with Chinook and Centennial hops added
The Laurentian Series: Lake Superior Solera W/ Plums (2018)
This beer is brewed with 100{916f6cb40987ec4a5c4fd059881e412eea3e303c890e0ce0bd04cf0c5777de01} wild cultures caught in our coolship near Lake Superior! We used the yeast and a small portion of beer from the bottom of Laurentian: Superior barrels (brewed early 2017) to ferment. Then we aged it in fresh 132 gallon oak barrels called puncheons for 9 months. This fall we […]