ChurchKey Menu

fried oysters / deviled egg aioli / chilies

southern pecans / chow chow / ritz crackers

truffle salt / midnight moon cheese / creole mustard aioli

double smash patties / american cheese / iceberg / pepperoncini mayo / martin's sesame bun / fries

panko crusted catfish / house pickle gribiche / american cheese / iceberg / martin's sesame bun / fries

(Missouri / 14% / 25.4 oz. / Single) Anabasis is a Barleywine that was brewed with American malts and hops, but fermented with a strong English Ale strain to provide rich toffees, fruity hops, with a strong leathery, caramel backbone. Bourbon and vanilla showcase the roundness of 17 months of aging in some of Side Project’s favorite bourbon barrels.

(North Carolina / 5.8% / 16 oz. / Single) This 5.8% ABV Munich-style dark lager packs a wallop of lucious dark flavors and just a touch of hop presence.

(New York / 5.2% / 16 oz. / Single) Tempel is a classic, refined Dusseldorf-style Altbier. A celebration of subtle malt complexities and old world nuance. Aromas of treacle, bakers spice, and cacao give way to a pleasant nuttiness with hints of juniper, fig, and plum. The toasty malt spectrum is complimented by a lovely hop freshness from Northern Brewer and Hersbrucker hops.

(Austria / 14.0% / 11.2 oz. / Single) The once strongest beer in the world is back! Brewed only once a year on December 6, Samichlaus is aged for 10 months before bottling. Samichlaus may be aged for many years to come. Older vintages become more complex with a creamy warming finish.

(Malt - Toast & Nutty) (Germany / 14.0% / 11.2 oz. / Single) This barleywine-style Eisbock provides notes of coffee, plum, and date, and a sweet alcohol taste on the finish.

(Illinois / 3.9% / 16 oz. / Single) Crafted for session drinking, with a delicate blend of English malts.

Virginia / 5.0% / 16 oz. / Single) Dunkel is a German-style dark lager from Bavaria, made popular in Munich and known for balancing a dark malt character with lager smoothness. Chestnut in color with a toasty malt aroma, and flavors of nut and caramel, this easy drinking lager is medium in body, finishing with a refreshing crispness.

(England / 5.0% / 12 oz. / Single) Brewed with well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground); best barley malt, yeast and aromatic hops; fermented in 'stone Yorkshire squares' to create a relatively dry ale with rich nutty color and notes of beech nuts, almonds and walnuts.

(New Hampshire / 5.3% / 16 oz. / Single) Karluv 13° pours a rich black with a khaki head. An aroma of cocoa powder and light roasted coffee beans. Robust taste of baker's chocolate and fresh baked pumpernickel bread. Full bodied in the mouth feel, finishing with a pleasant earthy dry character.

(Oregon / 5.2% / 16 oz. / Single) This bewitching beer presents itself with an obsidian hue that captures the essence of a moonless night in the heart of Bohemia. Aromas of dark fruit, caramel and subtle dark chocolate waft from the glass, promising a journey into the unknown.

(Malt - Toasty & Nutty) (Virginia / 5.0% / 16 oz. / Single) Haidhausen is our tribute to the classic Munich Dunkel. A blend of Munich malted grain from Virginia and North Carolina lay the foundation. Further layering of estate-grown, custom-roasted chocolate wheat malt, along with caramunich and aromatic malts provide depth, color expression, and pleasant caramelized notes. Haidhausen presents a deep garnet color while remaining very approachable, thanks to patient, cold maturation and natural carbonation in tank

(England / 11.5% / 12.07 oz. / Single) Only available filtered and pasteurised in bottles. Matured in wooden casks of Lagavulin Malt Whiskey, one of the most distinctive malt whisky from the island of Islay, characterized by the strong peaty notes which should blend with the Harvest Ale to give an explosion of flavors. This fully fermented ale has been brewed by JW Lees as a celebration of the brewers’ art. Harvest Ale can be enjoyed now or laid down like a fine wine for enjoyment to come. 11

(California / 12.0% / 25.4 oz. / Single) Bible stories are epic, like huge. So is this beer. It’s a blend of non barrel-aged imperial stout with a bourbon barrel-aged barleywine ale, a perfect reward for getting lost in the desert for a spell. Huge notes of espresso, mocha, with some Belgian candi and kick on the finish.

(Norway / 15.5% / 11.2 oz. / Single) Nordic Noir 2 is built around the wonderful chocolate malt from Norsk Malt at Ringsaker. By conditioned it with honey and juniper from Brekkestø and Kveik from Sigmund Gjernes in Voss, Nøgne Ø have captured the taste of real Norwegian craftsmanship from raw materials to finished brew.

(Norway / 11.5% / 11.2 oz. / Single) Three Sheets to the Wind is a rich and warming barleywine. It was matured in Marsala barrels from Sicily. Marsala is a sweet wine made from white grapes, with flavors of raisins, prunes, caramel, honey and spices

(Malt - Fruit & Toffee) (Missouri / 10.5% / 16 oz. / Single) A big, rich English-style Barleywine that, as its name suggests, has tints of ruby around the edges of its brown body, with a toffee, caramel, toasted pecan sweetness that is kept in balance with a smooth, alcohol warmth, and slightly fruity American hop note.

(Malt - Fruit & Toffee) (Estonia / 11.5% / 11.2 oz. / Single) A rich and complex American-style barleywine aged extensively in cognac barrels.

(Missouri / 14% / 25.4 oz. / Single) Anabasis is a Barleywine that was brewed with American malts and hops, but fermented with a strong English Ale strain to provide rich toffees, fruity hops, with a strong leathery, caramel backbone. Bourbon and vanilla showcase the roundness of 17 months of aging in some of Side Project’s favorite bourbon barrels.

(New York / 10.0% / 12.7 oz. / Single) Suarez Family brewed this high gravity English-style barleywine in late 2020 and lagered it in stainless steel tanks until spring of 2021 before bottling. They then “bottle aged” this batch for 2.5 years resulting in an intensely malty and contemplative beer with strong nougat, date sugar, candied walnut, roasted chestnut, barley malt syrup, dark caramel, and robust black tea character.

(California / 16.2% / 54° / 25.4 oz. / Single) The traditional 7th anniversary gift is copper, so The Bruery named their 7th anniversary ale

(California / 12.5% / 54° / 25.4 oz. / Single) An English Barleywine aged in Bourbon barrels, Mash is an intense yet balanced beer with notes of burnt caramel, toasted bread, ripe pear, dried figs, vanilla, toasted coconut and finishes with oak tannin. This is a staff favorite at The Bruery due to its balance, subtle complexities and overwhelming deliciousness.

(France / 5.8% / 11.2 oz. / Single) The label says it all: amber waves of grain under a full, blue sky. This is the only beer from the little French farmhouse brewery, Thiriez, that isn’t pungent with the aroma of hop bitterness. Instead, Thiriez Amber is a celebration of wholesome, freshly harvested barley malt, and that is what you get in the nose. The barley that grows in the fields of French Flanders (quite close to the border with Belgium) is some of the best in the world. Meanwhile, along with all that pure malt goodness you’ll detect a few spicy, earthy notes; just what you want in a real farmhouse brew; that derive from a very special yeast that is exclusive to the Thiriez brewery. Some of the malt is lightly roasted, which lends a mild, nutty flavor, and gives the beer a reddish tinge. It’s more of a red beer than an amber one, truth be told.

(Scotland / 6.0% / 12 oz. / Single) Hopped with Galena, East Kent Golding and Fuggle, and using roasted barley and oats. Old Engine Oil is a remarkably smooth, creamy brew with a beautiful velvety mouthfeel. Enjoy flavors of coffee, slightly buttered toffee, dark chocolate, and earthy hops. You may find some milt cherry fruit within the residual sweetness, neatly accompanying the roasted flavours that ride with you all the way to the finish. 5

(Roast - Soft & Silky) (Germany / 4.8% / 16 oz. / Single) Since April 1992, The Kostritzer black beer brewery has emerged as one of the most modern breweries in Thuringia. In September 1993, the reintroduced the ‘Original Kostritzer black beer’ $4

(Massachusetts / 5.3% / 16 oz. / Single) Notes of roasted peanut butter, cocoa nibs and vanilla bean round out this extremely approachable sweet stout.

(California / 9.0% / 12 oz. / Single) Produced in the tradition of 18th Century English brewers who supplied the court of Russia’s Catherine the Great, Old Rasputin seems to develop a cult following wherever it goes. It’s a rich, intense brew with big complex flavors and a warming finish. 4

(Maine / 5.0% / 16 oz. / Single) Nightfall is a dark lager brewed with flaked barley and midnight wheat.

(Maine / 4.0% / 12 oz. / Single) A triple decocted and open fermented Czech style dark lager. This is a session lager with malt complexity, complementary roast character, spicy hop flavors and immense drinkability. 4

(Washington, DC / 6.0% / 12 oz. / Single) Soul Mega’s black lager delivers delicious plum, toffee and caramel notes on the tongue, followed by a gentle roasted coffee flavor. African Queen hops create slight notes of red berry and a woody hop flavor.

(New Hampshire / 5.5% / 16 oz. / Single) A robust porter utilizing a myriad of dark malts that impart coffee and chocolate notes. Medium bodied, balanced, with a dry finish. 4

(Washington, DC / 12.5% / 16.9 oz. / Single) An amped-up version of Mexican Radio, aged 9-12 months in a blend of whiskey and bourbon barrels. Rich and creamy. A perfect interplay of chocolate and spices, with a touch of vanilla. Spiced with cacao nibs, vanilla beans, cinnamon sticks, and ancho chili peppers.

(Washington, DC / 13.0% / 54° / 16.9 oz. / Single) Aged 12 months in Wilderness Trail Bourbon barrels, then doused with a massive amount of almonds, coconut, cinnamon, vanilla, cocoa nibs and milk sugar. Rich and indulgent, Former Future is overflowing with waves of Almond Joys, holiday cookies and milk chocolate flavors.

(California / 12.8% / 16.9 oz. / Single) A bourbon barrel-aged Donut-inspired Imperial Stout. Stroll right into a donut shop with this outrageous pastry collaboration with Odd By Nature Brewing (Maine)! It’s soft and silky with all that glorious powdered sugar frosting sweetness right at the tip of the tongue and an unmistakeable mid-palate hit of the 600 giant cake donuts it was finished through. It all comes full circle (or full torus) with a bold roast to balance the palate with an almost-coffee-like bitterness.

(New Hampshire / 11.3% / 16.9 oz. / Single) This 2024 version of Deciduous’ You Are Imperial Sweet Stout was conditioned with Maraschino cherries and chocolate.

(New Hampshire / 10.0% / 10 oz. / Single) Imperial Breakfast Stout w/ Cinnamon Rolls.

(Canada / 9.5% / 11.2 oz. / Single) Péché Mortel (French for "Mortal Sin") is an intensely black and dense beer with very pronounced roasted flavors. Coffee is infused during the brewing process intensifying the bitterness of the beer and giving it a powerful coffee taste. Péché Mortel is brewed to be savored; we invite you to drink it in moderation.

(New York / 11.0% / 16.9 oz. / Single) Equilibrium conditioned this viscous stout on shredded coconut, macaroon coconut, coconut macaroon cookies, thai bananas, and cacao nibs. It pours nighthawk black with a creamy tan head releasing aromas of bake-shop macarons, fresh brownies, coconut, and decadent banana. Viscous and syrup like, this fudge base is kissed with sweet coconut flakes and balanced banana flavor letting your first sip evolve from swirls of fudge, nougat, vanilla, pulverized Mounds bar, and spoons of banana cream pie wrapped up in high gravity thick finish. Originally brewed in collaboration with Horus Aged Ales (CA).

(New York / 11.0% / 16.9 oz. / Single) Reverse Migration was the first pastry stout Equilibrium brewed in Middletown with their friend Corey from 3 Sons Brewing (FL). Originally only made available for on-site consumption, it is the stout that would help lead them into their pastry game. They started off with a decadent base stout before conditioning it on Bolivian cacao, toasted coconut from our Bonfire Kitchen, and Ghostbear coffee from their friends at Mostra Coffee. Pouring dark and viscous with a mocha cap, it releases potent notes of high end Bakers chocolate, shredded coconut, and your favorite coffee shop.

(Norway / 14.4% / 16.9 oz. / Single) An epilogue always comes at the end of a story but is separate from the final chapter. To celebrate the final bottling of our old bottling line at the brewery, we chose some of the best bourbon barrels of this imperial stout.

(Pennsylvania / 13.5% / 16.9 oz. / Single) A bourbon barrel-aged macaroon-inspired Imperial Stout with toasted coconut, Madagascar vanilla beans, and Split Theory Brazilian coffee.

(Pennsylvania / 13.5% / 16.9 oz. / Single) A bourbon barrel-aged Imperial Stout with a lazy addition of chocolate and peanut butter.

(Pennsylvania / 13.5% / 16.9 oz. / Single) A bourbon barrel-aged Imperial Stout with banana oatmeal muffins.

(Ohio / 14.5% / 12.7 oz. / Single) A bourbon barrel-aged Imperial Stout conditioned with honey milk sugar. After aging for 14 months, Abandon the Halogens packs heavy notes of nuddy chocolate and perfectly toasted marshmallows. Brewed with an exorbitant amount of Northwestern Meadowfoam honey and the gentlest sprinkle of smoked malt, this decadent stout pairs best with a roaring fire on a cool evening. 19

(Norway / 14.0% / 11.2 oz. / Single) Did you know that most hot sauces are aged in oak barrels? Nøgne Ø was lucky enough to get a hold of some bourbon barrels that were previously used by a well-known hot sauce producer. They added their rich tropical stout to the barrels which resulted in a hot blend we’ve named Texas Tempest.

(New York / 14.0% / 16.9 oz. / Single) A barrel-aged Imperial Stout with cocoa nibs, pecans and coconut. This collab with Kyle from Horus Aged Ales (CA) is back and this time with an even heavier dose of adjuncts. More nibs, more coconut and more pecans.

(New York / 14.0% / 16.9 oz. / Single) Other Half’s classic collab with J. Wakefield (FL). A bourbon barrel aged blend of 10-21 month barrels and conditioned on tons of coconut, marcona almonds and cocoa nibs. Six years of one of their favorites!⁠

(Missouri / 11.5% / 54° / 25.4 oz. / Single) An Imperial Sweet Stout brewed with ancho chili peppers, cocoa nibs, vanilla beans, cinnamon sticks, and milk sugar. Pouring deep brown with a thick head, this beer has a complex body with a delicious lingering roastiness. Abraxas is brewed with unique ingredients intended to challenge and excite the palate. It may be enjoyed right away or allowed to age in the bottle. Vertical tastings are encouraged.

(Missouri / 11.5% / 54° / 25.4 oz. / Single) An Imperial Sweet Stout brewed with ancho chili peppers, cocoa nibs, vanilla beans, cinnamon sticks, and milk sugar. Pouring deep brown with a thick head, this beer has a complex body with a delicious lingering roastiness. Abraxas is brewed with unique ingredients intended to challenge and excite the palate. It may be enjoyed right away or allowed to age in the bottle. Vertical tastings are encouraged.

(Missouri / 11.5% / 54° / 25.4 oz. / Single) Perennial’s Abraxas, but with the addition of vanilla beans. The base beer is an Imperial Sweet Stout brewed with ancho chili peppers, cocoa nibs, vanilla beans, cinnamon sticks, and milk sugar. Pouring deep brown with a thick head, this beer has a complex body with a delicious lingering roastiness. Abraxas is brewed with unique ingredients intended to challenge and excite the palate. It may be enjoyed right away or allowed to age in the bottle. Vertical tastings are encouraged.

(Missouri / 11.5% / 25.4 oz. / Single) Imperial Stout brewed with cacao nibs, ancho chilis, cinnamon, and vanilla.

(Missouri / 10.5% / 25.4 oz. / Single) Imperial Stout with ancho chilis, cacao nibs, cinnamon, Sump coffee, and vanilla. A collaboration with our friends at Prairie Artisan Ales 32

(Missouri / 11.5% / 16 oz. / Single) An Imperial Sweet Stout with tiramisu inspired ingredients including vanilla, Sump coffee, and decadent chocolate sauce and brewed in collaboration with friends 2nd Shift (MO).

(Missouri / 11.5% / 16 oz. / Single) Imperial Stout brewed with coffee & vanilla. Made with incredible coffee beans provided by Sump Coffee.

(Oklahoma / 12.6% / 12 oz. / Single) An oak barrel-aged imperial stout conditioned with maple syrup, cinnamon, and vanilla.

(North Carolina / 13% / 16 .9 oz. ) Traditional malt and Czech Saaz hops Imperial Stout aged on Amburana wood staves (a Brazilian wood that imparts crazy flavors of spice/cinnamon and vanilla) and 1 pound per bbl of vanilla. Collaboration with Green Cheek Brewing in Orange, CA.

(Maryland / 11.5% / 16.9 oz. / Single) An Imperial Stout aged in bourbon barrels with coconut and masala chai.

(Washington / 12.0% / 12 oz. / Single) A cuvée of barleywine ale and stout aged 18 months in a combination of bourbon and sherry barrels. Brewed in collaboration with Oude Northwest and Talking Cedar.

THE VEIL CKXV Bourbon & Apple Brandy BA Imperial Sweet Stout w/Vanilla / VA / 13% 16.9oz

(New York / 11.0% / 16 oz. / Single) An Imperial Sweet Stout brewed with coffee, cocoa nibs, vanilla and a touch of milk sugar.

(Florida / 12.0% / 16.9 oz. / Single) A BA Imperial Stout collaboration with LuchaDough (FL), a local gourmet donut shop, infused with cinnamon-sugar coated donuts and conditioned on roasted hazelnuts, cacao nibs and cinnamon sticks.

(Colorado / 13.6% / 16.9 oz. / Single) Born In The Drop started as an Imperial Stout aged 29 months in eight-year Blanton’s bourbon barrels. This decadent beer is a blend of base recipes for WeldWerks’ beloved Medianoche and Equilibrium's Imperial Barrel-Aged Stout. After the aging process, they conditioned the beer on marshmallow cream, chopped walnuts, cocoa nibs, and a touch of maple syrup.

(Maine / 6.5% / 16.9 oz. / Single) Bobosa is a combination of 1 and 2 year old barrel-aged smoked Bière de Garde blended with fresh farmhouse ale and aged in the bottle for an additional 8 months.

(Belgium / 8.0% / 11.2 oz. / Single) A variant of the Belgian “Wit” or “Blanche” style, but a little drier and considerably more flavorful, Darbyste is a saison made with wheat and fermented with fig juice. Cloudy and medium amber in color, it offers fruity aromas with lots of tartness and funkiness. Not surprisingly, the aroma smacks of figs, with notes of raisin, pear and red grapes rounding things out. Some brown sugar on the nose as well. On the palate, things get quite interesting.

(Belgium / 8.0% / 48° / 12.7 oz. / Single) La Moneuse is named for A.J. Moneuse (b. 1768), a famous local bandit and gang leader, and ancestor of the brewers’ family. It is a classic “Saison” beer by virtue of its strength and its earthy, aged quality. It has a hardy, semi-dry malt character – fresh, but not overpowering hoppiness, abundant yeasty, fruity flavors and a fairly strong, but pleasant and enticing, mustiness. Among Belgium’s Saisons, La Moneuse sits with Saison Dupont on the opposite end of the spectrum from the quirky, thin, fruity varieties. But La Moneuse is quite distinct from the Dupont, which drinks much colder, hoppier, harder-edged, and has no discernible sweetness.

(Belgium / 6.0% / 12.7 oz. / Single) Saison D’Epeautre is a saison beer made in a unique traditional style, using spelt and barley malt in the mash. Very dry and light in body, with a hint of wheaty tartness and a hardy texture that expresses the character of spelt, a primitive strain of wheat. D’ Epeautre is hand-brewed in small batches giving you the feeling that the brewers put this beer in a bottle just a few days ago, especially for you

(Washington, DC / 6.8% / 16.9 oz. / Single) Minimum Blues is a saison brewed with Texas wildflower honey, prickly pear and local malt from Murphy & Rude in Charlottesville, VA. Complex, yet inviting, this beer is easy to drink, yet begs you to pause for just a moment. Minimum Blues has a beautiful pinkish hue in the glass, with spice and floral character on the nose. Delicate notes of lemongrass, cracked pepper and white wine grapes rest on the palate, followed by a bone dry finish. Brewed in collaboration with Stillwater (WA) and beer writer Phil Runco, this beer honors the memory of Phil's best friend, Eric Rohleder.

(Belgium / 12.0% / 54° / 11.2 oz. / Single) Stille Nacht (Silent Night) is a prestige beer from De Dolle Brouwers brewed for Christmas. It’s brewed with pale malt and white candy sugar in the kettle. The Nugget hops give an extra bitterness to balance the extreme sweetness due to its density. The taste triangle is completed with some acidity of the fermentation. It is a very interesting beer to age.

(Belgium / 9.5% / 11.2 oz. / Single) This is an exhilarating ale, generously dry-hopped with German hops. On the nose, it evokes notes of stone fruits and persimmon. You’ll also find a whole bouquet of exotic flowers. These nuanced aroma's are followed by voracious notes of biscuity malt. It finishes with a beautiful and long bitterness, which harmoniously brings everything in balance.

(Belgium / 8.0% / 11.2 oz. / Single) Blond and copper-colored, Jambe-de-Bois is a powerful and full-bodied beer. It has a scent of ripe banana and a subtle blend of old varieties of aromatic hops. As for taste, the malt dominates, supported by a long and delicate bitterness.

(Belgium / 8.0% / 11.2 oz. / Single) A collaboration with Pete Slosberg using cocoa nibs from Frederic Blondeel. As a base, they chose a blond beer, as it would be easier to detect the addition of the cacao nibs. They then added the nibs to the beer during fermentation. Expect aromas of green coffee beans blending with the fruity yeast, and a touch of citrus.

(Belgium / 8.0% / 11.2 oz. / Single) Guldenberg is a high-fermenting, balanced bitter beer. The origin of the name comes from the former Guldenberg-abbey in Wevelgem where monks used to make beer. Also, Wevelgem is the birthplace of one of the brewers.

(Belgium / 5.5% / 11.2 oz. / Single) Saison de Dottignies is a high-fermenting saison with a relatively low alcohol content which makes for a well-balanced beer.

(Canada / 10.2% / 11.2 oz. / Single) According to legend, Herbe à Détourne grass makes one lose their way should they happen upon it. This is an ale inspired by the Tripels of Belgium, this ale is alternatively brewed with American hops. Citra hops are used unabashedly, presenting mango, cantaloupe and citrus flavors, accompanied by a seriously hoppy and floral aroma.

(Belgian / 9.5% / 25.4 oz. / Single) Les Bons Vœux means "best wishes", which is what Brasserie Dupont sends with this very special saison ale brewed for the holidays. Redolently aromatic, rich and velvety. Rich gold color, fragrant lemon with hints of pepper, banana and clove,with a full, deep malt richness that lingers on your tongue.

(Belgium / 6.5% / 48° / 11.2 oz. / Single) Since 1844, Saison Dupont has been brewed in Dupont’s farm-brewery during the winter time. It gets a second fermentation in the barrel. It’s considered “the classic” among the Belgian seasonal beers, and arguably saved the style from extinction.

(California / 8.5% / 25.4 oz. / Single) There's something so silky and seductive about Golden Strong ales. At once, they are light in body yet never stray too far from the Cauldron of Alcoholic riches. Your first sip will reveal a faint malt sweetness that will be crushed by the Overlord's love of sugar and spice and all things nice. Consuming a whole bottle may find you a banishment to hell.

(Belgium / 7.6% / 11.2 oz. / Single) This brilliant amber beer is a "half" Trappist: brewed by the monks of Chimay (actually in Scourmont, Belgium) for their fellow French Trappist monks of L’Abbaye du Mont des Cats in Godewaersvelde, France.

(Pennsylvania / 6.2% / 16 oz. / Single) Popular in the 16th century, traditional Kvass was fermented from stale rye bread and contained only trace amounts of alcohol. Our modern ode to the style begins with a malty, spicy rye base and a deep amber color. A whole lotta locally-baked Pigeon bagels lend additional body with a hint of caraway spice. Simcoe hops combine with the malt sweetness to produce a lingering orange-marmalade character.

(Maine / 6.5% / 12 oz. / Single) Oxbow’s farmhouse ale brewed with local grains, spices, and honey.

(Germany / 4.8% / 16 oz. / Single) Pouring a tarnish gold color and caught in that classic wheaten cloud, Grandpa Plank's, slowly builds a frothy white sea pillow of foam. As a spice forward scent of clove and tea rolls off of the rim, a fruity scent is citrusy, cidery, winey and bolder tropical fruit. Its sweetness is steely with light caramel as hints of fresh bread and a lightly toasted taste that gives a glimpse into tradition.

(Fruit & Spice - Bright) (Germany / 5.4% / 16.9 oz. / Single) It’s the art of brewing in its purest form for true wheat beer connoisseurs. “Original” is the traditional wheat beer brewed unaltered in accordance with the original recipe of Georg I Schnieder since 1872 - and since then simply marquee. Of a deep amber color, harmonically balanced and strong. 6

(Belgium / 8.0% / 11.2 oz. / Single) A traditional abbey beer, brewed in the classic Tripel style. It has a flowery, fruity taste that balances between bitter and sweet, finishing with a pleasant hoppiness. It is a great, accessible beer, surprisingly light in character.

(Belgium / 6.0% / 12 oz. / Single) St. Bernardus Tokyo is famed for its hints of citrus, combined with likeable florals of chamomile and fruity yeast aromas of banana and red apple. Attentive beer fans may also detect a hint of clove and vanilla, as well as the typical esters of our unique St. Bernardus yeast. A refreshing beer with a spicy aroma and a slight hint of bitterness and sourness on the back of the palate! A real treat for the more adventurous beer fan.

(Fruit & Spice - Bright) (Belgium / 4.8% / 11.2 oz. / Single) This is one of the oldest beers of Westmalle Abbey, with a tradition that dates back to the start of the brewery. It was created to drink with meals in the abbey, something the monks still do today. As a top-fermented golden yellow Trappist beer, Extra is unique in combining a low alcohol content (4.8% ABV) with a rich flavor. Enjoy its fruity notes and its refreshing, thirst-quenching character. RETAIL (SINGLE) - $5

(Belgium / 13.0% / 25.4 oz. / Single)

(Canada / 10.5% / 11.2 oz. / Single) A strong brown ale inspired by the beer brewed by Belgian Trappist monks. Very little bitterness, this beer has intense malty and sweet flavors, mixed with the taste of chocolate and caramel. It presents complex red fruit and spice flavors due to the type of yeast that is used during the brewing process. Rigor Mortis is a complex beer designed and brewed with patience and care in the tradition of the great Belgian Abbey beers. Rigor Mortis is only brewed once a year, and is sold in January until stocks last.

(Ohio / 13.0% / 12.7 oz. / Single) Wood Ya Honey is a wheatwine-style ale brewed with generous amounts of local wild flower honey . After aging in bourbon barrels for one year, this beer emerges with the decadent character of dripping honey comb, marzipan, and raisin. 14

(California / 8.0% / 25.4 oz. / Single) Abbey-style beers often emphasize layers of malt surrounded by yeast driven complexities. The Lost Abbey’s Lost & Found Abbey Ale is the result of the judicious, but not overpowering, use of crystal malts and a raison puree, with a teasingly dry chocolate malt finish. There is a perception of warmth from the alcohol which blends very nicely keeping the malts from being too sweet.

(California / 9.4% /12 oz. / Single) Like a Belgian "Dark Strong Ale," this beer is rich and robust with an ABV of 9.4%. The package features a label picturing the Jazz master himself!

(Belgium / 11.3% / 11.2 oz. / Single) In 1952, in order to place the modernisation of the brewery on the right commercial footing, much care was taken with the launch of Rochefort's two new beers. The refectory beer had been the basis for the development of the ‘Middel’ (also known as ‘Merveille’) which became the Rochefort 6. The 10, however, needed something else to elevate it: Belgian candi sugar, steeped in the wort in metal baskets, quite an innovation in those days. Furthermore, two malts were used in the brewing process: pilsner and caramel malt, as well as wheat starch, two varieties of hops and Rochefort’s own yeast. The result was the powerful Rochefort 10, a beer sure to warm your heart with its robust dose of alcohol.

(Belgium / 7.5% / 11.2 oz. / Single) Reddish color, brewed only about once per year, representing approximately 1% of total beer production. Rochefort 6 is the oldest Rochefort Trappist beer, and was brewed empirically until the end of the Second World War. It has a strong malt taste and is slightly bitter.

(Belgium / 6.7% / 11.2 oz. / Single) St. Bernardus Pater 6 is brewed according to the classic Dubbel style with a recipe that dates back to 1946. Notes of hazelnut and mocha are present. The mild taste of dark sugar candy plays off of the slightly toasted dry grain character. Plenty of apple and pear aromas are present, finishing with a slightly bitter aftertaste. The name of this beer has become a reference for its style, and it is commonly referred to as ‘een Paterke'.

(Belgium / 8.0% / 11.2 oz. / Single) St. Bernardus Prior 8 is a traditional abbey beer, brewed in the classic Dubbel style. The aroma gives off notes of apples, figs, and dates. The full taste is malty and fruity, a perfect balance between bitter and sweet. The original recipe dates back to the times when St. Bernardus still brewed under license for the monks of Westvleteren.

(Belgium / 7.0% / 11.2 oz. / Single) Westmalle Dubbel is a dark, reddish-brown Trappist beer with a secondary fermentation in the bottle. The creamy head has the fragrance of special malt and leaves an attractive lace pattern in the glass. The flavor is rich and complex, herby and fruity with a fresh-bitter finish. It is a balanced quality beer with a soft feel in the mouth and a long, dry aftertaste.

(Pennsylvania / 4.8% / 48° / 25.4 oz. / Single) Table beer is Brew Gentlemen’s interpretation of a Belgian tafelbier. Traditionally served with meals, this delicate Saison is aged for several months in oak foeders with their house culture, then naturally conditioned in the bottle.

(Pennsylvania / 6.5% / 54° / 25.4 oz. / Single) A blend of our favorite barrels from our Mise en Rose Collection of oak-aged farmhouse ales.

(Virginia / 8.0% / 48° / 25.4 oz. / Single) Elan is a special Saison collaboration between ChurchKey and Crooked Run Fermentation (VA). It’s a mixed fermentation Saison that uses yeast sourced from Fantôme bottles at ChurchKey. It’s brewed with coriander, lemon peel, cardamon, juniper & angelica root, then aged in Barr Hill Gin barrels. Light notes of gin spices are present, with a fruity yeast profile, slight candy sweetness, and a dry finish.

(Belgium / 7.5% / 48° / 25.4 oz. / Single) Vieille Provision is a preservation beer, made from a selection of the best barrels of aged beer at De Ranke. The beer is part of the base for Cuvée De Ranke and, thus, Kriek De Ranke, and has aged at least one year on oak barrels. Expect a soft tartness with the subtle aroma of wood.

(Belgium / 7.5% / 48° / 25.4 oz. / Single) Vieille Provision is a preservation beer, made from a selection of the best barrels of aged beer at De Ranke. The beer is part of the base for Cuvée De Ranke and, thus, Kriek De Ranke, and has aged at least one year on oak barrels. Expect a soft tartness with the subtle aroma of wood.

(Maryland / 5.6% / 16.9 oz. / Single) Sour Ale Aged in Oak Barrels with Grapefruit Zest, Hibiscus, and Spanish Cedar

(Germany / 3.5% / 11.2 oz. / Single) Irmgard is named after the writer Irmgard Keun, whose writings were banned during the Nazi era and who courageously protested against it. The wort is flavored with ginger, lemon, orange and pomegranate peel. The beer is fermented in the Berliner Weisse style with live yeasts and lactic acid bacteria. The earthy brettanomyces and ginger notes are particularly emphasized.

(Germany / 3.0% / 11.2 oz. / Single) This rustic Berliner Weisse was dry-hopped with Soraci Ace and Hallertauer Blanc, which emphasize and complement the winey, fruity aromas. The Brettanomyces yeast changes the aromas of the hops and the beer during storage, which makes it exciting to try the beer at any time.

(Colorado / 7.0% / 25.4 oz. / Single) Coeur de Cuvée is a series of blends of some of Side Project's finest wine barrel fermented and aged Saisons. This eighth release contains select barrels of a Chablis-inspired Saison which was then refermented on Michigan Pears before being blended in a Bière de Coupage style and conditioned for an extended period of time in bottle before being shared with you.

(Colorado / 4.0% / 25.4 oz. / Single) European hopped Session Blonde Farmhouse Ale aged in Chardonnay Barrels for 6 months with Brettanomyces and Lactobacillus

(New York / 5.4% / 25.4 oz. / Single) Proclivity is a country beer brewed with fresh pineapple sage sourced from their neighbors and then fermented with a mixed culture and ripen it in oak casks, resulting in a herbaceous, fruity and tangy golden beer.

(Virginia / 6.2% / 25.4 oz. / Single) Made as part of a partigyle batch from their Estate Barleywine. The second runnings from the barleywine was fermented and aged in oak barrels for a year before being dosed with Brettanomyces for bottle conditioning. Expect this beer to evolve as it ages.

(Belgium / 6.8% / 25.4 oz. / Single) This 11th version features a range of plum(-like) fruit macerations. About 60 years ago, there were more than 200 ancient plum varieties in and around Belgium, now almost extinct. The ambition is to track down and experiment with such old local varieties and have them grown again with local farmers and enthusiasts.

(Belgium / 7.9% / 25.4 oz. / Single) For this Pruim Speling, we co-macerated two different plum varieties from Wijndomein Hoenshof, Conducta and Opal. We freed up a small 1000L toasted foeder from our friends at Garbellotto, a small family run cooperage. We macerated the plums, with stone and all, for almost five months on two different young lambikken. We bottled the fruit lambic straight from the barrel Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends.

(Belgium / 6.7% / 25.4 oz. / Single) Every summer, our circle of local owners of Schaarbeekse trees expands a little – also because we give away a tree or two left and right. In the summer of 2020, this community reached over seventy families. Every lot of cherries is also inspected carefully on color and ripeness. This is how, last harvest, we received some highly qualitative cherries, but they appeared not to be real Schaarbeekse; it held the middle between a sweet cherry and a smaller sour cherry and had a dark red skin rather than a deep purple one; probably Noordkrieken. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends

(New Zealand / 11.0% / 16.9 oz. / Single) This complex brown sour beer was inspired by the traditional Oud Bruin styles of West Flanders, Belgium. Aged in a single large oak foudre for 5 years, a collection of wild yeast and bacteria go to work, slowly transforming the beer. The result is a unique beer, with a chocolatey-malt base mixed with sherry, leather, tobacco and a hint of smoke. Lactic acid bacteria add a distinct tartness, and Brettanomyces provide that classic wild funk.

(New Zealand / 6.2% / 16.9 oz. / Single) This complex brown sour beer has been brewed in the traditional style of West Flanders, Belgium. Aged in large oak foudres for 18 months, a collection of wild yeast and bacteria go to work, slowly transforming the beer. The result is a unique beer, with a chocolatey-malt base mixed with sherry, leather, tobacco, and a hint of smoke. Lactic acid bacteria add a distinct tartness, and Brettanomyces provide that classic funk.

(Maine / 6.2% / 48° / 12.7 oz. / Single) This blend of spontaneously fermented beer is aged on blackberries. Allagash begins brewing Coolship la Mûre with pilsner malt, 40% raw wheat and aged whole-leaf hops. The unfermented wort is then transferred to a large shallow pan called a coolship, which allows the hot wort to mingle with wild yeast and souring microflora in the Maine air. After fermenting and aging in French oak wine barrels for over two years, they add blackberries and let it rest for an additional five months. The finished beer’s aroma exhibits hints of lime zest and an herbal, berry-like quality. The tart flavor evokes multiple facets of blackberry, including just-ripened fruit and rich, juicy berry.

(Maine / 6.2% / 48° / 12.7 oz. / Single) Coolship Red is Allagash’s coolship beer, aged on raspberries for six months, in oak wine barrels. They use 100 pounds of fresh Maine raspberries per oak barrel. Coolship Red is bright red in color with raspberry and oak in the aroma. Raspberries dominate the flavor of this tart beer, along with hints of dried apricot. The finish is tart and dry.

(Maine / 10.6 / 16.9 oz. / Single) Two yeast strains were used to create this unique Belgian-style ale. The first, a Saison yeast, establishes the flavor foundations of a classic Belgian-style ale. The second, Allagash’s house strain of Brettanomyces yeast, contributes myriad flavors including pear, apricot, graham cracker, and bread crust. A portion of Interlude is aged in red wine barrels, which imparts a distinctive vinous, plum character and a dry, almost tannic, finish.

(Oklahoma / 6.0% / 48° / 16.9 oz. / Single) An amber mixed fermentation farmhouse ale aged in Pinot Noir wine barrels.

(Arizona / 6.5% / 25.4 oz. / Single) A blend of oak-aged mixed-culture saison showcasing our house mixed culture and Arizona terroir. Each release will feature a blend of beer from differing ages and types of oak barrels. Sauvage 2022 is a blend of young saison and 6 month old saison aged in a French Oak Puncheon, offering notes of D'anjou pear, Lemon rind, Fresh-cut grass, and Dandelion.

(New York / 10.0% / 54° / 25.4 oz. / Single) A Belgian strong golden ale aged in bourbon barrels and re-fermented with brettanomyces.

(California / 14.1% / 54° / 25.4 oz. / Single) This hybrid American Wild Ale was natively co-fermented with de-stemmed Pinot Noir grapes from Santa Barbara County and whole cluster Pinot Noir grapes from San Luis Obispo County. Bottled still, and originally only released to The Bruery Reserve members.

(Colorado / 6.5% / 48° / 25.4 oz. / Single) A burgundy-colored mixed fermentation ale aged in oak barrels.

(Belgium / 4.8% / 12.7 oz. / Single) Aged in vats of more than 100 years old, De Cam's Oude Lambiek is a blend of unpasteurized 3-year-old lambics specially selected by brewer/blender Karel Goddeau for their character and roundness. Still, without a head, Oude Lambiek should be chilled and enjoyed like a fine white wine but prized for the wonderful, rare, spontaneously fermented Belgian Ale that it is. 11

(Belgium / 13.0% / 54° / 11.2 oz. / Single) De Dolle Oerbier Special Reserva is a specially matured version of De Dolle Oerbier. This version of De Dolle Oerbier is matured for 18 months in Bordeaux wine casks. This aging process creates new flavors in three different ways. The flavors of the wood, that are used to improve wine, can come out into the beer, creating oaky, and tannic flavors. The red wine itself that has soaked into the wood can also enter the beer, giving it wine and fruit flavors. Oxygen, which is present in the barrel, will also create smoky, nutty flavors similar to those found in Sherry. Finally, there are micro organisms in both the beer and the barrel that can continue maturing, producing new flavor elements as the beer ages.

(Belgium / 13.0% / 54° / 11.2 oz. / Single) De Dolle Oerbier Special Reserva is a specially matured version of De Dolle Oerbier. This version of De Dolle Oerbier is matured for 18 months in Bordeaux wine casks. This aging process creates new flavors in three different ways. The flavors of the wood, that are used to improve wine, can come out into the beer, creating oaky, and tannic flavors. The red wine itself that has soaked into the wood can also enter the beer, giving it wine and fruit flavors. Oxygen, which is present in the barrel, will also create smoky, nutty flavors similar to those found in Sherry. Finally, there are micro organisms in both the beer and the barrel that can continue maturing, producing new flavor elements as the beer ages.

(Belgium / 7.0% / 54° / 25.4 oz. / Single) This ale contains a hybrid dark sour ale, somewhere between a Dirty Horse and an Earthmonk. Spontaneously fermented and aged for 4 years on some of the finest red wine barrels from the Bordeaux area in France.

(North Carolina / 6.4]% / 25.4 oz. / Single) Funk Fuzz was fermented with Fonta Flora’s mixed house cultures in oak and in stainless with an absurd amount of local and fresh peaches and nectarines courtesy of Barbee Farms of Charlotte, North Carolina.

(Texas / 5.1% / 16.9 oz. / Single) A barrel-aged sour ale refermented with blackberries.

(Texas / 7.6% / 25.4 oz. / Single) Jester King’s spontaneously fermented ale aged 3 years and refermented with grapefruit.

(Michigan / 7.2% / 48° / 12.7 oz. / Single) A special version of Jolly Pumpkin’s La Roja that is barrel-aged up to 18 months (the original La Roja is aged two to ten months). As such, it is also an artisan amber ale brewed in the Flanders tradition, but bolder, more acidic and wildier. Deep amber in color with earthy caramel, spice, and sour fruit notes developed through natural barrel aging. Unfiltered and unpasteurized.

(Missouri / 8.0% / 12.7 oz. / Single) Artisan golden ale aged in oak barrels. The Grand Reserve edition is a regular version Oro de Calabaza which has been barrel/bottle aged for an extended period of time.

(Norway / 11.5% / 25.4 oz. / Single) Wegelage is a spontaneously fermented wild ale brewed with Norwegian barley, wheat, oats, and sweet cherries from Frederiksdal (DK). The beer fermented two years before berries were added, and one year thereafter.

(Maryland / 8.0% / 16.9 oz. / Single) soured this stout in bourbon and pinot noir barrels. After a year of aging, the beer was transferred onto dark Hartland and pale Rainier cherries from Milburn Orchards (Elkton, MD). The result of blending the barrels and cherries results in a surprisingly restrained balance. The dark malt provides toasty-chocolate aromatics to compliment the vanillin from the charred American oak. The cherries enhance the dark fruitiness provided by the wine barrel and mixed culture. It's tart, but with enough sweetness to counter the fruit and roast.

(New Hampshire / 5.5% / 16.9 oz. / Single) A blend of select mixed-fermentation saisons and wild ales, Trauben rested on Gewürztraminer wine grape must for over a year prior to bottling. Bright notes of white wine and lemon peel touch the palate, with complex funk and a light acidity

(Colorado / 4.0% / 25.4 oz / Single) Bière du Pays is inspired by the classic Saisons from the country. An airy and fluffy malt bill is fermented with wild Missouri yeast and bacteria and our house Saison blend. This refreshing and delicate farmhouse ale was aged in wine barrels for several months before it was naturally conditioned in this bottle.

(Washington / 8.6% / 25.4 oz. / Single) Barrel-aged farmhouse ale brewed with viognier grapes Aged 3 years in french and hungarian oak Refermented in the bottle. Lightly carbonated. 30

(Washington / 8.3% / 25.4 oz. / Single) Barrel-aged farmhouse ale brewed with viognier, pinot noir, and cabernet sauvignon grapes Aged 3 years in american, hungarian and french oak Refermented in the bottle. Lightly carbonated 30

(Washington / 9.2% / 25.4 oz. / Single) Barrel-aged farmhouse ale brewed with sauvignon blanc grapes Aged 3 years in french and hungarian oak Refermented in the bottle. Lightly carbonated. 30

(New York / 5.0% / 16.9 oz. / Single) A country beer conditioned with Shiro plums. Notes of Honeycomb, chamomile, and lemon peel. A zippy and lithe beer with a surprising amount of honey-like depth.

(Virginia / 5.0% / 16.9 oz. / Single) Calm is a Mixed Fermie™ aged in red wine barrels inspired equally by Lambic and Saison. Designed and brewed by Justin (@catboy_), our Lead Brewer. We employed a single infusion mash of 60% barley and 40% wheat then boiled the wort extensively with both aged and fresh noble hops. Calm fermented and aged in barrels for 9 months with a Saison yeast supplemented by special cultures. Reminiscent of Lambic with a cleaner Saison-like finish. Bottle conditioned for 7 months.

(Virginia / 5.9% / 25.4 oz. / Single ) No More Sleep is a dark farmhouse inspired ale barrel fermented with mixed cultures in 80% spent bourbon barrels that previously held Sleeping Forever and 20% new oak. No More Sleep spent just over 6 months in these barrels fermenting and conditioning, then we blended all of the barrels together and bottle conditioned them for another 2 months. Powdery dark cocoa, oak tannins, bright tart cherry acidity, leathery, effervescent, and refreshingly dry.

(Belgium / 6.0% / 54° / 25.4 oz. / Single) Mûre Rullquin is a blend of top fermented beer and lambic conditioned with 260 grams of blackberries per liter. The base beer (Rullquin) is 7/8 Rulles Brune and 1/8 lambic, and is aged for 8 months in barrels before it is used to make Mûre Rullquin.

(Belgium / 6.6% / 54° / 12.7 oz. / Single) Myrtille Sauvage Tilquin à l’ancienne is a spontaneously-fermented beer produced by macerating frozen wild blueberries in young lambic, and then blending it with lambics aged 1, 2 and 3 years to reach a final fruit concentration of 200 grams per liter.

(Belgium / 6.0% / 54° / 12.7 oz. / Single) Oude Mûre Tilquin à l’ancienne is a spontaneously-fermented beer produced by macerating blackberries in young lambic, and then blending it with lambics aged 1, 2 and 3 years to reach a final fruit concentration of 260-300 grams per liter.

(Belgium / 6.4% / 54° / 12.7 oz. / Single) Oude Quetsche Tilquin à l’ancienne is a spontaneously-fermented beer produced by macerating purple plums in young lambic, and then blending it with lambics aged 1, 2 and 3 years to reach a final fruit concentration of 210 grams per liter.

(Belgium / 7.0% / 12.7 oz. / Single) This spontaneously fermented ale is conditioned with 230 grams of peaches per liter of lambic. Unfiltered and unpasteurized, this beer is re-fermented in the bottle.

(Belgium / 7.0% / 54° / 25.4 oz. / Single) A special collaboration blend of 7/8 Rulles Brune (Stout de Gaume) and 1/8 of a blend of 1 year old lambics. Matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle.

(Italy / 6.8% / 25.4 oz. / Single) Wild ale with a large dose of apricots. Giving irresistible mix of fruity aromas, sweetness, and acidity.

(Italy / 6.5% / 25.4 oz. / Single) Salty sour prickly Saison. Sweet prickly pears, Sicily salt, lactic sourness, brett funk. A true kaleidoscope. Brewed in collaboration with Evil Twin (NYC). 11

(Netherlands / 7.8% / 25.4 oz. / Single) Sour/Wild Ale with white wine grapes. 2016 vintage with Olasz Riesling grapes (from 2016 harvest).

(Netherlands / 7.7% / 25.4 oz. / Single) A Wild Ale with Cabernet Franc wine grapes, alongside a touch of Kékfrankos red wine grapes. After maceration with the grapes, the beer was aged further for another year and a half on a foeder that previously contained Amarone wine from Veneto, Italy. This rounded out the beer and gave it more complexity and depth. Before bottling a small amount of a comparatively younger beer with Kékfrankos grapes was added, to give the overall blend some freshness.

(Netherlands / 6.8% / 25.4 oz. / Single) Saaz is a blend of younger and older wild ales, fermented and aged for 8 months up to 2.5 years. The beer was dry hopped for over 6 months in an oak foeder with Czech Saaz hops.

(Massachusetts / 15.0% / 11.2 oz. / Single) Aged in bourbon barrels prior to a stint in red wine barrels, Double Barrel-Aged Wild Sinister Kid is one of the most complex and aromatic beers we've ever released. Pouring a dark ruby color with a light brown head, this American Wild Ale conjures notes of dark chocolate-covered cherries, cabernet, and bourbon-soaked oak staves.

(New York / 6.5% / 54° / 25.4 oz. / Single) The first Kriek (i.e., cherry) Lambic in Vanberg & DeWulf’s Lambickx line! Lambickx is Vanberg & Famille’s brand of hand-selected and blended lambics. Every Lambic with the Lambickx name is made from casks personally tasted and chosen by Don Feinberg, one of the first importers of Belgian beer to America and founder of the first Belgian-only brewery in the U.S. Don chooses his Lambics for their complexity, brilliance and drinking excellence both by themselves and as exquisite accompaniments to food. This stunning ruby-colored lambic has a wonderful aroma of almonds, macaroon and cherry stones. It is dry, with an elegant fruit palate. Lightly sparkling to still. This blend uses lambics all sourced from Zenne Valley region of Belgium, but the producers are unknown.

(Maine / 6.4% / 48° / 12.7 oz. / Single) Coolship Resurgam is brewed with Pilsner malt, raw wheat, and aged hops. The beer is cooled overnight using outside air temperature in a traditional, large shallow pan known as a coolship. During the cooling process, naturally occurring microflora from the air inoculates the beer, and in the morning, it is transferred into French oak wine barrels where the entire fermentation and aging takes place. Coolship Resurgam is a blend of this one-, two-, and three-year old spontaneously fermented beer. The finished beer has aromas of apricot, lemon zest, and candied fruit. Notes of tropical fruit and flavors of funk lead to a clean, tart, and dry finish.

(Maine / 6.4% / 48° / 12.7 oz. / Single) Coolship Resurgam is brewed with Pilsner malt, raw wheat, and aged hops. The beer is cooled overnight using outside air temperature in a traditional, large shallow pan known as a coolship. During the cooling process, naturally occurring microflora from the air inoculates the beer, and in the morning, it is transferred into French oak wine barrels where the entire fermentation and aging takes place. Coolship Resurgam is a blend of this one-, two-, and three-year old spontaneously fermented beer. The finished beer has aromas of apricot, lemon zest, and candied fruit. Notes of tropical fruit and flavors of funk lead to a clean, tart, and dry finish.

(Texas / 7.2% / 12.7 oz. / Single) A rustic ale brewed with gesho leaves, cinnamon tree bark and hickory wood is inspired by a forest hike. This visionary brew symbolizes creative freedom. Released on Juneteenth as an ode to new beginnings.

(California / 6.0% / 48° / 25.4 oz. / Single) Rueuze is The Bruery’s take on the traditional Belgian-style blend of lambics of different ages (i.e., Gueuze Lambic). For their version, The Bruery carefully selected a number of oak barrels from their warehouse that had been aging from several months to several years and blended the beers together to what we find to be the ideal flavor. This is one complex beer. Notes of hay, barnyard funk, apricots and olives play wonderfully with the balanced acidity.

(Belgium / 6.0% / 12.7 oz. / Single) This beer has a minimum of one year maturation, and the old lambic with a minimum of two years. The result is a beer of spontaneous fermentation with a typical taste and beautiful foam head. This gueuze is also described as quite dry, bitter, and relatively less acidic. 13

(Belgium / 4.8% / 12.7 oz. / Single) Aged in vats of more than 100 years old, De Cam's Oude Lambiek is a blend of unpasteurized 3-year-old lambics specially selected by brewer/blender Karel Goddeau for their character and roundness. Still, without a head, Oude Lambiek should be chilled and enjoyed like a fine white wine but prized for the wonderful, rare, spontaneously fermented Belgian Ale that it is. 11

(Belgium / 5.7% / 11.2 oz. / Single) De La Senne brewed a wheat beer (the specialty of Allagash!), dry hopped with both American and European hops as a collaboration with Allagash Brewing out of Portland Maine. The bottle version of this beer also uses a mixed culture yeast, unlike the draft version. They didn’t have to look far to find a name for the beer. By simply combining the two rivers both owe their names to: the Allagash river, and their good old Zenne, Zennegash was born!

(Belgium / 7.0% / 48° / 25.4 oz. / Single) The De Ranke brewery created this wonderful brew and proudly presents this product at our online store. Cuvee de Ranke is amber coloured and has quite a full and creamy head. This glorious craft beer has a beautiful body and a wonderful aroma. This brew, created by the De Ranke brewery, is a mix of 70% Belgian Sour Ale and 30% lambic beer. This lambic beer is created by the well-known Girardin Brewery.

(Belgium / 7.0% / 48° / 25.4 oz. / Single) Cuvee is an ale of mixed origin like many Belgian breweries used to make. The production process is nearly the same as for the Kriek, the difference being that no cherries are added. It's a naturally acidified ale in which we try to reach the perfect balance between sweet and sour. This amber-coloured ale contains 7% vol. Alc. and can age really nice.

(Belgium / 5.5% / 48° / 25.4 oz. / Single) As big fans of Geuze-style beers, Nino Bacelle and Guido Devos wanted to give making their own spontaneous fermentation beer a go. To even their surprise, with success. Aside from their Spierelambiek–a spontaneously fermented beer named after a tiny river that runs near the brewery–they use two traditional lambieks from the valley of the river Senne to make the blend. One, two and three year old lambiek was used in Mirakel, which they consider their own little miracle.

(Germany / 5.0% / 48° / 25.4 oz. / Single) A mixed fermentation, old world-style Berliner Weisse. The beer then went through four different stages of fermentation. Initially the beer was brewed as an 8° Plato low alcohol wheat beer, and fermented with lactobacillus bacteria. The second fermentation took place with a normal ale yeast. Then a special Schneeeule brettanomyces yeast culture was pitched into the beer, and it was stored for 6 months in oak barrels. The contents of the barrels were then racked into champagne bottles and stored in a sekt (i.e.,g sparkling wine) cellar for three months whilst it fermented for the fourth time with a Champagne yeast. Brewed in collaboration with Bayerischer Bahnhof (Germany) and Schneeeule (Germany).

(Belgium / 5.0% / 48° / 12.7 oz. / Single) Gueuze 1882 (Black label) is a Gueuze Lambic brewed and blended on-site by Girardin. Unlike Girardin Gueuze 1882 (White label), it is unfiltered and unpasteurized. Girardin Black is a blend of twelve-, eighteen-, and twenty-four-month-old lambic. According to Paul Girardin, he "blends lambics of 12, 18, and 24 months to make the Gueuze. The 2-year-old lambic is for complexity, light acidity and maturity; the year-old version is to spark a re-fermentation, and the 18-month-old lambic is used to balance the 1- and 2 year-old versions."

(Belgium / 5.0% / 48° / 12.7 oz. / Single) Gueuze 1882 (Black label) is a Gueuze Lambic brewed and blended on-site by Girardin. Unlike Girardin Gueuze 1882 (White label), it is unfiltered and unpasteurized. Girardin Black is a blend of twelve-, eighteen-, and twenty-four-month-old lambic. According to Paul Girardin, he "blends lambics of 12, 18, and 24 months to make the Gueuze. The 2-year-old lambic is for complexity, light acidity and maturity; the year-old version is to spark a re-fermentation, and the 18-month-old lambic is used to balance the 1- and 2 year-old versions."

(Missouri / 8.0% / 12.7 oz. / Single) Artisan golden ale aged in oak barrels. The Grand Reserve edition is a regular version Oro de Calabaza which has been barrel/bottle aged for an extended period of time.

(Belgium / 6.9% / 11.2 oz. / Single) The Orval’s brewery produces only one beer to sell, a beer with a high fermentation that continues in the bottle. It is 6.9% ABV. This beer is brewed exclusively from spring water, barley malt, hop cones, candy sugar, and yeast. The aroma and the fine taste are due more to the hop cones and the yeast than to the malt that is used. What’s special about Orval’s beer is that hops are added at two different stages of the production process. First, in the brewing room, a large quantity of very fine hops are added – this produces the famous bitter taste and is the reason why the beer keeps for a longer period of time. Later, in the storage cellars, hops are once again added. This is the so-called British “dry hopping,” which produces the delightful aroma that completely enraptures even the most carefully forewarned taster.

(Belgium / 8.0% / 54° / 25.4 oz. / Single) Bzart Lambiek originated from a collaboration between Domus Ad Fontes and the Brouwerij Oud Beersel. It is aged thirteen moons in old wooden barrels in Oud Beersel’s cellars. The maturation periods are expressed in “moons” instead of months, and this refers to the Celtic calendar used by our ancestors that was based on the moon cycle that has 28 days. 26 moons of that moon calendar correspond with 24 months of our current sun calendar.

(Maine / 6.0% / 48° / 25.4 oz. / Single) A spontaneously fermented farmhouse ale brewed with Maine grains, aged hops and well water. Native microflora and wild yeasts inoculate the cooling wort overnight in a traditional coolship.

Sapwood Cellars refilled a couple barrels from Growth Rings with Full Measure (their all Nelson Sauvin Extra Pale Ale). The microbes went to work transforming the hop compounds into unique orange and spice aromatics. After more than a year, the lightly-tart, uniquely-fruity beer emerged. They gave it a dry hop dose a fresh Nelson and Riwaka right before packaging to ensure a unique aroma that blends the best of mixed-ferm and IPA! Brewed: 5/13/21 – Bottled: 8/17/22 Bottle Count: 516 – 1 Pint .9 fl oz/500 mL

(New Hampshire / 5.5% / 16 oz. / Single) The first of Schilling’s Ammonoosuc Room Series. A two-year aged spontaneously-fermented beer blended with young saison. Combines the bright acidity of the spontaneous beer with the funky earthiness of the young saison. Peach, lemon, and barnyard. Light on the tongue with spritzy carbonation.

(Virginia / 5.6% / 25.4 oz. / Single) Closer Glimpse is a blend of 19 month and 28 month old spontaneously fermented, Lambic-inspired ale, then bottle conditioned for 9 months. It was brewed using a traditional turbid mash process, aged leaf hops, an extended boil, then naturally cooled and inoculated in our koelschip, and barrel-fermented and aged. No yeast is ever pitched to create these batches, and we bottle condition using only the cultures present in the beer from the koelschip. Closer Glimpse is a step towards our goal of creating a Gueuze-inspired 1, 2, and 3 year blend produced right here in Virginia. Very complex, reminiscent of Lambic, musky fruit, cheesy hops with the perfect acid profile.

(Belgium / 7.0% / 25.4 oz. / Single) GUEUZE TILQUIN À L'ANCIENNE – CUVÉE ARTHUR (2022-2023) is blended in honor of Arthur Tilquin (1865 - 1932), great-grandfather of Pierre, with 20% 1-year old lambics, 30% 2-year old lambics and 50% 3-year old lambics, all matured in oak barrels. Unfiltered and unpasteurized, this beer is refermented and matured in the bottle for a minimum of 1 year..It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree!

(Belgium / 7.3% / 25.4 oz. / Single) GUEUZE TILQUIN À L'ANCIENNE – CUVÉE JEAN-FRANCOIS 1759 was blended on 23 june 2022 in honor of Jean-François Tilquin (1759 - 1832), with 10% 2-year old lambics and 90% 3-year old lambics, all matured in oak barrels. Unfiltered and unpasteurized, this beer was refermented and matured in the bottle for 1 year…It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree.

(Belgium / 10.0% / 54° / 25.4 oz. / Single) Beer of spontaneous fermentation, the Gueuzérable Tilquin is made from the fermentation of organic maple syrup in a blend of 1, 2 and 3 years old lambics aged on oak barrels. Unfiltered and unpasteurized, this beer is refermented in the bottle

(Belgium / 7.0% / 25.4 oz. / Single) Collaboration between BOON, Timmermans, Oud Beersel, Lindemans, De Troch, De Cam, Hanssens Artisanaal, Tilquin, Lambiek Fabriek, Mort Subite, Den Herberg, Kestemont, Eylenbosch

(Belgium / 7.0% / 54° / 25.4 oz. / Single) Oude Gueuze Tilquin à l’Ancienne is a traditional spontaneously-fermented Belgian beer, produced by blending lambics aged 1, 2 and 3 years. It is unfiltered and unpasteurized, and is re-fermented in the bottle for at least 6 months. The lambics used were fermented in oak and aged at Tilquin, but the worts were brewed by Boon, Lindemans, Girardin and Cantillon.

(Switzerland / 6.0% / 25.4 oz. / Single) A saison fermented w/ Brettanomyces Lambicus & Brettanomyces Bruxellensis yeasts.

(New York / 6.5% / 54° / 25.4 oz. / Single) There exist independent Geuzestekkerij (blenders) who buy young lambic from various producers then age and blend the lambic in their own cellars and bottle under their own name. Lambickx is Vanderberg & Famille's label for their hand-selected and blended lambics. Every lambic with the Lambickx name is blended from casks personally tasted and chosen by Don Feinberg, one of the first importers of Belgian beer to America and founder of the first Belgian-only brewery in the U.S. Don chooses his Lambics for their complexity, brilliance and drinking excellence both by themselves and as exquisite accompaniments to food. This blend uses lambics all sourced from Brouwerij De Troch, a renowned Belgium brewery outside of Brussels.

(New York / 5.8% / 54° / 25.4 oz. / Single) Lambickx is Vanberg & Famille’s brand of hand-selected and blended lambics. Every Lambic with the Lambickx name is made from casks personally tasted and chosen by Don Feinberg, one of the first importers of Belgian beer to America and founder of the first Belgian-only brewery in the U.S. Don chooses his Lambics for their complexity, brilliance and drinking excellence both by themselves and as exquisite accompaniments to food. This blend uses lambics all sourced from Zenne Valley region of Belgium, but the producers are unknown.

(New York / 5.8% / 54° / 25.4 oz. / Single) Lambickx is Vanberg & Famille’s brand of hand-selected and blended lambics. Every Lambic with the Lambickx name is made from casks personally tasted and chosen by Don Feinberg, one of the first importers of Belgian beer to America and founder of the first Belgian-only brewery in the U.S. Don chooses his Lambics for their complexity, brilliance and drinking excellence both by themselves and as exquisite accompaniments to food. This blend uses lambics all sourced from Zenne Valley region of Belgium, but the producers are unknown.

(Belgium / 8.5% / 12 oz. / Single) A blond gluten-free Tripel. Fairly light body for beer of this strength; spice and herb nose with flavors of candied fruit. Aromatic, long finish.

(Michigan / 5.0% / 12 oz. / Single) Hard smoothie loaded with real pineapple, coconut & key lime. An adult-smoothie-in-a-can, with just a hint of carbonation. Gluten & Dairy-free

(Michigan / 5.1% / 12 oz. / 4 Pack) A heavily fruited seltzer loaded with all natural strawberries and banana. Technically a seltzer... but with a thick, smoothie-like texture.

(Gluten Free / Hop - Bold, Herbal & Citric) American IPA w/ Lemondrop & El Dorado / CA / 7.7% / 12 oz.

(California / 0.5% / 12 oz. / Single) Explore the hoppy notes of citrus and pine from Amarillo and CTZ varieties in non-alcoholic Trail Pass IPA. The silky malt body and clean hop bitterness are just what you’d expect from a world-class Sierra Nevada IPA, yet it’s less than 0.5% ABV.