The Bruery Etain....$24.99 / 750ml
Our tenth anniversary ale is a tribute to our decade long passion for creating barrel aged and experimental ales. For this milestone, we have woven in reserves of our bourbon barrel aged anniversary ales from the last 10 years using the solera method for blending. The results is a 100% bourbon barrel aged ale layered with rich, complex nuances of toffee, caramel, dark fruit, vanilla and oak.
What’s better than splitting a PB&J sandwich with your favorite buddy over lunch? How about sharing this PB&J-inspired beer instead? This lunchtime ale was brewed with lactose; with peanut flour, boysenberries and salt added.
Welcome to Frucht, our land of fruited Berliner Weisse-style beers. Known for a tart flavor profile and traditionally low ABV, our German-style wheat beer gains even more funky notes and natural earthy-woodiness from fermentation in one of our twin oak foeder vessels – the largest known to be fabricated in this country. This installment in our Frucht series is features guava.
This is how a beer from our backyard in Orange County should taste: refreshing, crisp and original. Orchard Wit is a tart wheat beer, brewed with orange zest and coriander, and aged in an oak foeder for several months. It’s designed to showcase the culture of our farmhouse-style brewery through maturation in oak and fermentation with several yeast strains, namely Bavarian Wit, Belgian Wit and French Saison yeast, and our house souring culture. It’s a combination that’s fresh with subtle complexity, balancing the classic, spiced and fruity characteristics of a Belgian-style wit with the soft – and wild – touch from oak.
Saison Ardennes is a tart saison, hand-crafted to embody the dependable, spirited nature of a classic Belgian-style farmhouse ale. This includes a crisp malt profile, rustic floral and spice notes and lively carbonation. Our rendition expresses further depth and character from its fermentation and maturation in a large oak foeder. Saison Ardennes will continue to pleasantly evolve in the bottle, thanks to the presence of wild yeast added for bottle conditioning.
Sour stout aged in oak barrels with black currants added.
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