Beers
Thirsty Miner - Grisette Pale Belgian Ale
Released July 2020
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.
3.8% ABV
Grains: Pilsner Malt, Wheat Malt, Flaked Wheat
Hops: East Kent Goldings, Saaz
Yeast: Belgian Saison
Botany Weiss - Mixed Fermentation Sour Ale
Released July 2020
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.
3.2% ABV
Grains: Pilsner Malt, Wheat Malt
Hops: Saaz
Yeast: Voss Kveik, Brettanomyces
Souring Bacteria: Lactobacillus
Foundation - Barrel Aged Farmhouse Ale
Released May 2020
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.
5% ABV
Grains: Pilsner Malt, Flaked Wheat, Flaked Oats
Hops: Saaz, Styrian Golding
Yeast: Belgian Saison, Brettanomyces
Refectory - Belgian Blonde Ale
Released May 2020
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.
4.8% ABV
Grains: Pilsner Malt
Hops: Hallertauer Mittelfrueh, Saaz
Yeast: Belgian Abbey
Quake - Pale Ale
Released May 2020
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.
5% ABV
Grains: Pilsner Malt, Vienna Malt, Flaked Wheat, Flaked Oats
Hops: Loral
Yeast: Voss Kveik
