This is our interpretation of the Berliner Weisse style beer originating from Berlin, Germany. Staying true to traditional recipes, Botany Weisse was not boiled and was fermented with a mixed culture of ale yeast, Lacto souring bacteria and Brett yeast. This is a living product that will continue to develop further complexity over time.  It is very pale, refreshingly acidic, highly effervescent and has subtle Brett derived fruity esters.

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Farmhouse ales are an old European tradition. Farmers would brew beer from their own grains for consumption on the farm. They would often use non-barley grains such as wheat and oats. As these beers were fermented in wood vessels, they would be exposed to wild yeasts giving them a rustic character. This beer was open fermented then aged in red wine barrels.  Dry, well carbonated with fruity and spicy yeast driven flavours.

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This beer is inspired by the lower strength ‘single’ beers traditionally produced by Trappist breweries in Belgium. Trappist breweries are located within monasteries with resident monks overseeing the brewing.  Monks brewed these ‘single’ beers for their own consumption in the monastery refectory.  This is a refreshing ale with spicy and fruity yeast and hop driven flavours.

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This is our take on a new world pale ale. A fruity, hazy pale ale with some distinctive old world influences. This beer was open fermented with a strain of the centuries old Norwegian Kveik (pronounced Quake) yeast. Loral hops give it a balanced mix of old world (herbal, floral) and new world (fruity) hop flavours and aromas.

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