Barleywines are so named as they are a showcase of intense malted barley flavour and have wine-like alcohol strength. Cellar Worthy is made in the English style with traditional Maris Otter barley known for its rich malty flavour. We used an extended four hour boil to create complex melanoidins that contribute toffee and caramel notes. This is a perfect late night sipping beer. If cellared it should continue to develop positive characteristics for many years.

Botany Weisse is our version of a Berliner Weisse sour German wheat beer. Like traditional recipes, it undergoes a secondary Brett fermentation for added complexity. We aged this beer for six months including three months on apricot. It was also dry hopped with German Hallertau Blanc hops contributing additional fruity flavours.

Botany Weisse is our version of a Berliner Weisse sour German wheat beer. Like traditional recipes, it undergoes a secondary Brett fermentation for added complexity. We aged this beer for five months including two months on mango and passionfruit. A super refreshing fruit filled experience.

Grisette is a historical style of beer from Belgium’s southern Hainaut province. It was originally brewed to quench the thirst of local miners. Like traditional recipes, it is low in alcohol and brewed with a large amount of wheat that gives it a light body and refreshing nature. The English and Czech hops contribute moderate bitterness with floral and spicy notes. Yeast driven fruity esters round out the flavour profile.

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.

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.

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.

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.