Barrel Aged & Mixed Culture

Natural Selection

Foeder-fermented mixed-culture strong saison utilizing a blend of lactobacillus, brettanomyces, and saccharomyces. It is refreshingly tart and dry, with notes of citrus and spice, funky brettanomyces, and wild oak character. Whether slaking your thirst, or sharing with a friend, Natural Selection is a straightforward, yet nuanced beer that will satisfy even the most discerning palate.

8.3% ABV // 10 IBU

Far West Vlaming

This Red Ale is brewed in the 'Vlaming' or West Flanders style. A combination of pale, crystal, and dark roasted barley malt, wheat, and oats are brewed with local whole-cone hops, with a select variety of yeast and lactic bacteria. We age our Red Ale in oak barrels for a period of time to develop complex richness, soft tannins, and fruity, tart character.The aged beer is then blended with young beer to create the desired balance of malt sweetness with a dry finish.

5.5% ABV // 10 IBU

Rupert's Rye

Rustic saison brewed with rye, liberty hops and cofermented with saccharomyces and brettanomyecs. Final blending with our Flanders Red Ale creates a balanced fruity/spicy flavor, with a tart and dry finish.

5.2% ABV // 15 IBU

Oak Aged Bretta

Our Seizoen Bretta aged for 6 to 8 months in a Hungarian Oak foeder to develop greater complexity. Oak Tannins, vanilla notes and subtle spiciness soften and mellow this beer over time, and accent the balanced acidity.

The aged unfiltered beer is refermented and carbonated in the bottle with our House Brettanomyces strain to provide added dryness and complexity, then sealed with beeswax for additional aging.

8.0% ABV // 35 IBU