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“Blonde beer, unfiltered, unpasteurized, and fermented in the bottle. This beer is brewed with only the four basic ingredients (water, malt, hops, yeast). Jandrain IV used different hops to give it its special character.”
“Hoppy farmhouse ale brewed with rye, oats, and wheat and hopped with Australian and American hops. Fresh, lively, and hoppy when young, this beer also benefits from a bit of aging to reveal its _Brettanomyces_ character of farmhouse funk.”
“We experimented with PROPagating different combinations of Belgian yeast CULTUREs and blending them in specific primary and secondary fermentations. We let the *Saccharomyces* cultures do the heavy lifting by converting the bulk of the wort sugars while the *Brettanomyces* cultures did the fine tuning to round out the flavor profile. The result of our experimentation led to PROP CULTURE, a project of 10+ yeast strains working together to create a fruit-forward collage of flavors such as pineapple, pear, mango, and banana balanced by a clove-like spiciness.”
“From the initial aromas of pepper and summer fruits to the lingering finish with a hint of floral hops, Saison Du Swamp is a bottle-conditioned ale that can be enjoyed in any season.”
“This 100 percent _Brettanomyces_-fermented ale is fermented in white-wine barrels for 4–6 months as the flavors and aromas develop. An earthy nose of dried flowers and straw lures you in to this dry farmhouse beer.”
"Dry-hopped table saison."
“An English-style barleywine brewed with all English malts and hops.”
“Brewed in the style of a traditional artisanal French farmhouse ale. Its complex malt-driven flavor elicits notes of toasted caramel, roasted malts and cocoa, complemented by a mild sweetness.”
“Ligne Claire is a saison that’s a bit more traditional in style than our normal trend of modern, hops-forward farmhouse ales (such as those in our House Saison series).”
“While most saisons are made with one yeast strain, ours distinctly features two, which impart varying spicy notes. Balanced with a malt backbone, this beer is easy-drinking with a crisp, dry finish.”
"House mixed-culture... barrel-aged, rye-forward farmhouse ale with Hallertauer Blanc hops."
A taste of our homespun farm-to-tableism is provided in this farmhouse ale stoked with lemon zest, plus lemon thyme and lavender straight from Stone Farms. This spring-to-summer saison is citric and herbal on the palate with a dry, peppery finish.
“Saison dry-hopped with Hallertau Blanc and Centennial.”
Showcases bright, refreshing, citrus flavors, giving way to a dry, earthy, clean finish. A 2020 GABF American-Belgo Style Ale silver winner.
“Inspired by the rustic farmhouse saisons of southern Belgium, Regalia is brewed with barley, wheat, and spelt and fermented with _Brettanomyces_. A sturdy malt character supports the array of flavors that the yeast provides.”
“A saison fermented with one *Saccharomyces* and two *Brettanomyces* yeast strains that showcases the tropical-fruit esters produced by *Brettanomyces.*”
"A light, dry saison aged in French oak Sauvignon Blanc barrels with Brettanomyces."
"Buckwheat saison aged in oak foeder."
“Five is a well hopped saison with an herbaceous nose, underscored by firm bitterness lasting through a dry finish.”
“Surette is a provision saison with a tart and vinous character from extended barrel aging.”
“A base of German wheat and pale malts accented with Sterling and Citra hops that provide a blend of herbal grass and tangerine flavors and aroma. Gently finished off with white sage, lending a mild earthy spice character, and, of course, our house saison yeast.”
"Helles-style lager conditioned with a house mixed culture for over 8 months."
"Dry and refreshing, Bernice is made of the freshest on-hand and locally available ingredients."
"Fruited grisette with strawberry and kiwi."
“A spicy, earthy, effervescent farmhouse ale.”
“Crisp, dry, aromatic farmhouse-style ale. Brewed with Galaxy hops.”
“Raw ale leaning heavily on spelt, fermented with weizen yeast and blend of _Brett_.”
“Lagered saison ale brewed with heritage rice.”
“Made with freshly zested Florida grapefruit and crushed white peppercorns.”
“Kvass-style farmhouse.”
“Barrel-aged golden ale with _Brett._”
“Featuring calendula flower petals and fermented with yeast harvested on the property.”
“Hayseed is a delicious sessionable farmhouse ale, also known as a grisette. Light-bodied, yet flavorful, Hayseed is like liquid sunshine: perfect after a hike, floating in the lake, or while playing fetch with your old brown dog.”
“A bright golden color with assertive aromas of spice, bread crust, apple, and fennel seed. Citrus, oak, and anise give way to warm vanilla notes followed by a slightly tart finish.”
"Subtle notes of lemon, citrus, and funk, followed by a refreshing tartness."
"This sour peach saison is lovingly aged in our oak foeder, then re-fermented on Clemson peaches."
"Pressed Sauvignon Blanc grapes and white chrysanthemum flowers added after blending."
Open-fermented house saison using our own _Brett_ blend and single-hopped with Mosaic.
“Whiskey barrel–fermented saison with Kotata blackberries and peach pits.”
"Aged in wine barrels with Brettanomyces for six months."
"Foeder-conditioned saison, dry-hopped with Enigma hops."
"A blend of foeder- and barrel-fermented mixed-culture saison refermented on... strawberries."
An homage to the monks’ noble work, this farmhouse ale is complex with notes of lemon, pepper, straw, and herbs balanced by the tang of mandarin oranges and a spicy kick of pepper.
Open-fermented, pitched onto hops and yeast at the same time for max biotransformation. Can-conditioned.
“Mixed-culture blonde ale collaboration featuring local grains and microbes from each brewery. Aged in pinot noir, sauvignon blanc, and neutral Allagash barrels.”
“Belgian-style strong pale ale, aged in oak_._”
“Oenobeer with notes of grape-skin tannins, oak-derived vanilla.”
“Signal de Botrange is a farmhouse ale aged in chardonnay wine barrels and is part of the brewery’s Double Black series. Named for the highest tower on the highest point in Belgium, Signal de Botrange is brewed in tribute to the traditional farmhouse beers of the Wallonia region.”
“One Ear is an unspiced ‘naked’ saison brewed with barley, oats, and rye. A free-rise fermentation develops a light fruit and pepper, while the assertive hopping profile creates a dry finish.”
“As a saison, this is as old-school as they get. Lightly sour, brewed only with grain and hops made right here! Brewed for before, during, and after hard labor in the fields!”
“La Bonte is open-fermented with our house _Brettanomyces_ culture, then blended with a portion of Golden Sour and onto a half pound per gallon of whole figs. La Bonte is then aged in our Foeder until it reaches perfection.”
“Naturally brewed with the finest European malts and fresh aromatic hops from the United States and New Zealand. It’s then fermented using a classic farmhouse ale yeast and bottle conditioned to enhance stability.”
“The focus of this beer is twofold: the farmhouse ale characteristics imparted by the French saison yeast and the IPA hops profile founded in Mosaic’s characteristics and complemented by Centennial.”
"Farmhouse saison... fermented entirely with a strain of Brettanomyces yeast."
"Fermented with our house saison blend. Dry-hopped."
"Foeder-aged Brett beer refermented on pink guava puree."
"Blend of barrel-aged mixed-fermentation saisons... refermented on local Olallieberries."
“Farmhouse ale aged in oak tanks with raspberries.”
“Conditioned on oolong tea and osmanthus flowers.”
Clean saison fermented in stainless with our favorite saison strain along with another expressive ale yeast. Hopped with Hallertau Mittelfrüh and Michigan Crystal.
“Fruity and slightly tart, with a dry finish.”
“Dry and crisp, Green Bench Saison is packed with fruity esters similar to citrus fruits and spicy, peppercorn-like phenols from our farmhouse yeast strain.”
“Originally designed to be a hoppier version of our flagship Saison, the accidental addition of two extra bags of Munich malt balanced the hops bitterness. Tropical fruit flavors come from the New Zealand hops variety, Rakau.”
“Fermented entirely in oak barrels with a magical blend of Belgian and _Brettanomyces_ yeasts. Months of aging lend this ale its soft notes of tropical fruit, wine-soaked oak, and glorious funk.”
“This is a delicate yet complex beer that is bright, dry, acidic, and highly aromatic. While young, it is bursting with peach and tropical fruit flavors. Over time the barnyard flavors associated with the style will begin to develop.”
['“We use all Colorado ingredients: malted and raw barley and wheat, Crystal hops, and a yeast blend of saison yeast, _Brettanomyces', '_ and _Lactobacillus._ We ferment in open oak barrel fermentors, then in other barrels. The result is a citrusy, dry, tart and effervescent beer.”\n']
“A farmhouse ale aged in white-wine barrels with _Brett._”
“An unfiltered golden farmhouse ale with a clean malt flavor and Sorachi Ace hops standing front and center. Dry-hopping releases Sorachi Ace’s bright, spicy aromatics that harmonize with Pilsner malt and Belgian ale yeast.”
Farmhouse ale brewed with lavender, rosemary, and spearmint, and re-fermented with fresh-pressed watermelon juice.
“Brewed with rye and spelt and hopped with Nelson Sauvin.”
A saison of substantial strength, dry hopped with Loral Cryo and conditioned in package with a blend of _Brettanomyces_.
"This is a golden sour ale aged in chardonnay barrels then referemented to dryness on local organic merlot grapes."
“Modern farmhouse ale brewed with 100 percent Pennsylvania malt, re-fermented in the bottle. Drink fresh or age.”
“Our interpretation of this classic French-style saison is naturally fermented at a higher temperature, which creates more citrus hops character and a stronger, earthier aroma of spice than most traditional saisons.”
“We turn off the temperature control and let the yeast do its thing. The result is the scent of juicy fruit wafting from a frothy, white mane. Its teeth come from a Crystal dry-hopping that completes the dry finish with a fruity bite.”
"Our seasonal Brett saison... a celebration of wild yeast and myriad of flavors they impart."
"Barrel-aged saison blend with Colorado-grown Perfection apricots... finished in a... gin barrel."
"Brett saison conditioned on raspberries."
“Oak-fermented farmhouse ale refermented in French oak with red & black raspberries, Montmorency cherries.”
Birra is a light, sessionable farmhouse ale. It is crisp with notes of black pepper and orange and goes perfectly with food.
“Barrel-fermented _Brett_ saison conditioned on peaches and finished on tulsi tea.”
“Fruity. Creamy. Light.”
“Our gold medal-winning red farmhouse ale uses a lesser-known Belgian yeast strain at higher temeratures to create a rich palate. A blend of spices and whole-cone hops add a peppery floral nose, and finest specialty malts create a smooth delicate body that finishes dry.”
“Our flagship barrel-fermented saison, aged on apricots and fermented with a mixed culture.”
“A tart farmhouse ale brewed in the rustic spirit of Belgian-style farm beers. Primary fermented with our house Brett culture and blended with golden sour ale. We then add honeysuckle and fresh orange peel and age the beer in our foeder.”
“Saison brewed with oats, Citra hops, and fresh Florida winter-harvest kumquats and grains of paradise.”
“Mixed-fermentation farmhouse ale aged on Montmorency cherries.”
“Farmhouse ale aged in oak tanks with blueberries.”
“Runaway is a sessionable farmhouse style ale that is light and crushable.”
“Aged in Vermont honey gin barrels with fresh lime zest.”
“Fermented with our mixed culture of wild yeast and bacteria.”
“Seven is a modern saison expressing a ripe and aromatic range from farm to greenhouse, finishing dry.”
"Fluffy carbonation, light acidity, and enough honey sweetness to keep everything in balance."
"A blend of 13-month-old... mixed-fermentation farmhouse-inspired ale, and fresh, young, clean, oak-fermented farmhouse-inspired ale."
"Aged two years in French oak wine barrels."
"Farmhouse ale... co-fermented with a wild yeast strain from Trillium. Aged on... peaches."
"Mixed-culture ale... refermented on... strawberries."
“Oak barrel–fermented farmhouse ale. A lactic-forward barrel-fermented saison, aged 6 months in fresh wine barrels.”
“Raw saison w/ _Lacto, Brett_, saison yeast, and yuzu peel.”
“Solera-style mixed-culture golden ale aged in French oak.”
Farmhouse-style saison fermented in oak and conditioned on fresh Meyer lemon, orange, and pink grapefruit.
"Owen is a table-strength saison, kettle- and dry-hopped with Mosaic."
"Brett saison dry-hopped with Hallertau Blanc and Loral."
"Saison aged in wine barrels with Brettanomyces and bottle conditioned."
"Blend of our oak-fermented and -aged Saison with whole raspberries."
Open-fermented rustic saison.
“Wheat ale conditioned on grapefruit zest and juice; fermented on house mixed cultures.”
“Our Bière de Miel is a dry, well attenuated, unspiced farmhouse ale brewed, fermented, and bottle conditioned with raw Texas wildflower honey. Naturally occurring wild yeast and bacteria impart a sense of place in this unfiltered, unpasteurized, 100 percent bottle-conditioned beer.”
"Biére de garde aged for 6 months on cherries with Brettanomyces.
"Our foudre saison refermented with local whole white peaches."
Oak-aged Missouri farmhouse ale.
“Farmhouse-inspired ‘feral’ IPA fermented with a single _Saccharomyces_ strain isolated from our wild mixed culture.”
A fluffy little saison with oats, lightly dry-hopped with Citra and Nelson Sauvin.
“A tart blonde ale balanced with heavy fruit and floral notes.”
"Saison aged in 20-year-old French oak Bordeaux red wine puncheon casks."
"Mixed-culture ale barrel-aged in red wine barrels for over two years and refermented on over 5.5 lb per gallon of fresh South Carolina peaches."
“Farmhouse ale with apple cider must. Naturally conditioned with honey.”
“Aged in gin barrels with cucumber, lemon zest, butterfly pea flower.”
"Mosaic-dry-hopped mixed-culture saison."
“Oak-fermented wild saison with peaches, lemon juice. Dry-hopped with HBC 586, Citra, Lemon Drop.”
"Belgian-inspired wheat ale."
"Farmhouse mixed-culture saison with Brettanomyces, dry hopped with Nelson Sauvin."
"Saison fermented with our house Wallonian yeast strain and two citrus-character-producing Brettanomyces strains."
