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Style: Wild Ale - American

Foeder Abricots By Rackhouse Lervig

We brewed a traditional turbid mash as they would do in most Lambik breweries in Brussles to generate lots of starch for the Brett to work on slowly over a year of fermentation in our Foeders, giving a soft funkyness light sour edge with a balance of fruit forward sweetness from the apricots we added 1 month prior to packaging.

(3.96) | 1,443 Ratings

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ABV:6%
IBU:

Tanker Black Currantine BA

BA version of out collaboration with Bakunin (St. Petersburg, RU). Massive amount of black currant in this sour beer aged more than 6 months in red wine barrels

(3.90) | 669 Ratings

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ABV:7%
IBU:

Double Apricot Stonington

The base beer for Double Apricot Stonington was brewed with 100% Valley Malt and fermented by our native New England mixed culture which was collected from grape skins at Saltwater Farm Vineyard in Stonington, CT where JC & Esther Tetreault were married. This New England Saison is aged in French oak Chardonnay casks for sixteen months to layer in a bright vinous character before being blended back into stainless to carry out a secondary fermentation on 4.5 pounds of apricots per gallon for three months.

Out of the bottle, Double Apricot Stonington pours a hazy orange color, immediately announcing itself by swirling a bevy of stone fruit aromatics with undertones of bright white wine, lightly toasted oak and a mild funk. The amplified quantity of fruit used intensifies flavors of apricot nectar, yellow peach, overripe pineapple and tart, freshly squeezed orange that meld together and crash over the palate in bold waves. Balanced by a light biscuity malt backbone, Double Apricot Stonington is splendidly sour with a crisp, semisweet finish accentuated by an elegant floral note and bellini-like effervescence.

(4.13) | 1,599 Ratings

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ABV:6%
IBU:

Fated Farmer: Chardonnay (2020)

(4.14) | 1,564 Ratings

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ABV:7%
IBU:

Feral Vinifera

Wild Ale Fermented With White Wine Grapes

Feral Vinifera is our foray into a new and exciting adventure in the Santa Ynez Valley, that expresses our collaborative efforts with local grape growers and winemakers. Its journey begins with the sourcing and pressing of grapes from David Walker’s vineyard, co-fermenting the juice with a wheat-based wort, inoculating with proprietary wild yeast and bacteria, and allowing for a long fermentation and maturation in French Oak barrels. We have carefully fermented, matured and blended this beer with the collaboration of our friend, Andrew Murray, proprietor/winemaker at Andrew Murray Vineyards. The resulting cuvee; a partnership of Sauvignon Blanc, Chenin Blanc and Muscat grapes co-fermented with wheat based wort-bends the mind and senses. Pineapple, mango, guava mingle with Meyer lemon and gooseberry. A funky savory yeast bouquet lays down a firm foundation, fruity esters and tart acidity lend body and structure. Finishing with a flinty minerality, woody tannins and vinous perfume.

Feral Vinifera Blend:

Barrels: 100% French Oak
35% Sauvignon Blanc/wheat beer for 12 months. 35% Chenin Blanc/wheat beer for 12months. 5% Orange Muscat/wheat beer for 12 months. 25% Bretta Weisse for 8 months

(4.19) | 3,845 Ratings

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ABV:9%
IBU:

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