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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.”
“This saison has been infused with a herbaceous blend of locally harvested sage, lemon thyme, rosemary, and parsley and dry-hopped with Citra hops for a refreshing finish.”
“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.”
Saison, soured in foeders, aged on marionberries, a type of blackberry, in wine barrels for 6 months.
The rustic grain bill featuring spelt and wheat gives the unique saison yeast the chance to show what it can do.
“Fatali Four is a blend of four wine casks and one gin barrel, all of which have homegrown chile peppers added during the final weeks of aging, producing a fruity and tropical flavor profile. The already dry Four becomes bone dry and more acidic under the influence of _Brettanomyces_, and both the peppers and botanicals from the gin barrel contribute to an oily mouthfeel that acts as a counterpoint to its complex minerality.”
“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.”
“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.”
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.
“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).”
"Barrel Fermented Brett Saison conditioned with Brett."
"Lightly is a wine beer made by blending oak-aged saison with oak-fermented Chardonnay. The base saisons were made with Ontario grain and aged in both American and French oak, and the Niagara Chardonnay was aged in a French oak barrel."
Showcases bright, refreshing, citrus flavors, giving way to a dry, earthy, clean finish. A 2020 GABF American-Belgo Style Ale silver winner.
"House mixed-culture... barrel-aged, rye-forward farmhouse ale with Hallertauer Blanc hops."
“Bright acidity and fruity funk. Notes of white wine, champagne, and pear.”
“Made with local roses, yarrow, marigolds, and chamomile.”
“Saison dry-hopped with Hallertau Blanc and Centennial.”
Contemporary interpretation of vieille saison... open-fermented and laid to rest in oak barrels for 30 months.
“Brewed with hibiscus flowers and dry hopped with Citra, this ale blends a hint of tartness with tropical fruit and citrus notes. We recommend pairing it with fresh fruit salad, lemon tarts, or Hawaiian pulled pork.”
“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."
“Rustic saison made up of a blend of oak-aged spontaneous beer, oak-aged mixed-culture beer, and fresh lager.”
Our spontaneously fermented impression of saison, brewed with New Jersey wheat, rye, buckwheat, and oats, dry hopped with Strisselspalt and Saphir.
"A 2-year blend of spontaneous saison re-fermented with boysenberries."
“Surette is a provision saison with a tart and vinous character from extended barrel aging.”
"A straw-colored Belgian-style saison brewed with chamomile flowers."
"Dry and refreshing, Bernice is made of the freshest on-hand and locally available ingredients."
“Made with freshly zested Florida grapefruit and crushed white peppercorns.”
“Aged on prickly pears and bottled with precision and care—this yields a beer with a Lacto-forward nose an intensely tart prickly pear flavor, a dough complexity from our no-boil process, and takes the word ‘refreshing’ to a whole new level.”
“Five is a well hopped saison with an herbaceous nose, underscored by firm bitterness lasting through a dry finish.”
“Avril is one of the finest examples of the bière de table style still being produced in Belgium today. With a low 3.5 percent ABV, this sessionable beer is one of the more distinctive classic Belgian offerings from Dupont.”
“Inspired by the dusty, hay-filled stone barns of the Nord de France that likely gave way to the rise of Bière de Garde, we included a small portion of hay in the mash for this beer. Taking a further cue from the slow and steady winter fermentation of the style, we allowed Reposé to rest in brandy barrels for almost a year. Unfiltered, unpasteurized, and 100 percent bottle-conditioned.”
“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.”
“Belly Laugh is a traditional saison brewed with a French farmhouse yeast, triticale (wheat/rye) malt, and a touch of elderfower and grains of paradise. Very dry, bright, and highly carbonated!”
“Funky Belgian yeast ... imparts lemon, pear, pepper spice, earthiness.”
“Raw ale leaning heavily on spelt, fermented with weizen yeast and blend of _Brett_.”
A blend of fresh and barrel-aged saisons, fermented with house _Brettanomyces_ and lightly dry hopped.
"Helles-style lager conditioned with a house mixed culture for over 8 months."
“Foeder-fermented, mixed-culture _Brett_ beer aged on Colorado apricots.”
“Aging on mango and bottling with precision and care yield a beer with a Lacto-foward nose, an intensely tart mango flavor, a dough complexity from our no-boil process, and takes the word ’refreshing’ to a whole new level.”
“Hazy amber-gold color, medium body, and a complex Belgian-yeast aroma; crisp flavor with a bit of inviting, dynamic acidity balanced by forward hops. Beautiful soft carbonation and mouthfeel from bottle conditioning.”
“Foeder-aged, dry-hopped with Czech Saaz CRYO and HBC 586 hops.”
Open-fermented house saison using our own _Brett_ blend and single-hopped with Mosaic.
"This sour peach saison is lovingly aged in our oak foeder, then re-fermented on Clemson peaches."
“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.”
“Aged in American oak with our house culture. Dry hopped with Nelson Sauvin. Bottle-conditioned.”
“Oak-aged _Brett_ saison dry-hopped with Citra, Nectaron.”
“Mixed-culture saison aged in pinot noir barrels with chenin blanc grapes.”
“Brewed with barley, wheat, rice. Fruity, slightly tart. Dry finish.”
"Artfully spiced with coriander, ginger, orange peel, and grains of paradise, its Champagne-like effervescence leads to a crisp, dry finish."
"Subtle notes of lemon, citrus, and funk, followed by a refreshing tartness."
"Pressed Sauvignon Blanc grapes and white chrysanthemum flowers added after blending."
“Featuring calendula flower petals and fermented with yeast harvested on the property.”
“Large portions of floor-malted wheat give our refreshing Spring Saison its creamy mouthfeel and hazy straw color. Smooth, slightly tart, and delicately hopped, this beer is also spiced with orange peel, coriander, and grains of paradise.”
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.
“Brewed with ... pilsner, rye, and wheat malts and hopped with Czech Saaz and Styrian Goldings.”
“Rustic saison dry-hopped with aged whole-leaf Michigan Saaz.”
We add real maple syrup from our friends at Big Tree Maple. Grand Arbor is hazy pale straw in color with a thick rocky white head and persistent lacing. Aromatically earthy with distinct fruity esters and low-to-moderate noble hop character. Balanced fruity character blends into crisp biscuit notes with a dry tart finish.
“Barrel-aged on raspberry, rhubarb, chamomile, vanilla bean.”
“Mixed-culture blonde ale collaboration featuring local grains and microbes from each brewery. Aged in pinot noir, sauvignon blanc, and neutral Allagash barrels.”
“Aged first in petite syrah barrels, then in cabernet sauvignon barrels with cabernet sauvignon juice.”
“Aged in red-wine barrels and rum barrels. Conditioned on coconut, pineapple, passion fruit, cherries.”
Open-fermented, pitched onto hops and yeast at the same time for max biotransformation. Can-conditioned.
"A blend of foeder- and barrel-fermented mixed-culture saison refermented on... strawberries."
“Oak-fermented and -aged saison with whole organic apricots.”
“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!”
“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.”
“Brewed with Amarillo/Saaz hops, pils, rye, oats. Conditioned with Brett.”
“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.”
“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.”
“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.”
“Philosophizer, our spicy and citrusy saison, aged in Treaty Oak Distilling Co.’s Waterloo Antique Gin barrels. A complex array of lavender, juniper, and oak from the barrel balanced with the Philosophizer to create a smooth, warming ale.”
“Aged one year in white oak, then eight months in chardonnay barrels.”
“Mixed-culture beer spritz with rosé of merlot and raspberries.”
“Fermented in wine casks with saison yeast and _Brett_. Aged on riesling pomace.”
“Barrel-aged saison with linden blossom. Citra and Hallertau Blanc.”
“Conditioned on oolong tea and osmanthus flowers.”
Blended saison infused with fresh orange peel and botanicals and aged in a single small-format gin barrel. Bottle-conditioned with local wildflower honey.
Clean saison fermented in stainless with our favorite saison strain along with another expressive ale yeast. Hopped with Hallertau Mittelfrüh and Michigan Crystal.
Brewed with spelt and wheat and hopped with Citra and Nelson Sauvin. Aged on second-use Palisade viognier grapes and third-use Colorado apricots and California nectarines for four months.
Mixed-fermentation beer aged in oak barrels with pinot noir grapes.
"Farmhouse saison... fermented entirely with a strain of Brettanomyces yeast."
"Blend of barrel-aged mixed-fermentation saisons... refermented on local Olallieberries."
“Sweet notes of lemon, fields stubbled with blue and yellow flowers … a dry and beguiling beer.”
“Gin and wine barrel–aged rustic saison.”
“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.”
“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.”
['“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']
“Brewed with rye and spelt and hopped with Nelson Sauvin.”
“The harmony of a fluffy wheat saison and a tart, Missouri saison.”
“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.”
“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.”
“Raw wheat, cherries, and wild yeast start life in a wooden open fermentor and finish on more cherries.”
“Blend of a mixed-culture, dry-hopped spelt saison and a mixed-culture, oak-aged wheat saison.”
A special blend of four barrels containing different saison beers, lightly dry hopped with Sterling, Hallertau Blanc, and Mosaic.
Farmhouse ale brewed with lavender, rosemary, and spearmint, and re-fermented with fresh-pressed watermelon juice.
A saison of substantial strength, dry hopped with Loral Cryo and conditioned in package with a blend of _Brettanomyces_.
Saison fermented in stainless, aged one year in neutral oak wine barrels with our house mixed culture.
Mixed-culture IPA aged in oak barrels with guava, dry hopped with Mosaic.
“Modern farmhouse ale brewed with 100 percent Pennsylvania malt, re-fermented in the bottle. Drink fresh or age.”
“This refined evolution of our Belgian-style saison is foeder-fermented with _Brettanomyces_, then aged and re-fermented in red wine barrels with sweet, dark cherry puree. After six months, a crimson ale with champagne effervescence is released, offering notes of ripe stone fruit and barrel-drawn tannins. Retaining hints of earthy wild yeast, Natura Morta Cherry finishes like a fine Beaujolais.”
“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.”
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.”
“Brewed with local wheat, barley. Fermented with Ethiopian white honey.”
“Barrel-aged sour with raspberry, oolong tea, orange peel, white peppercorn.”
"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."
“A blend of hazy double IPA with Texas oranges and three-year-old Jester King SPON.”
"Blend of barrel-aged mixed-fermentation saisons, cofermented with Gabilan Pinot Noir grapes."
“The aroma is dominated by fruity esters reminiscent of citrus fruits and a moderate earthy and floral hops aroma. It is medium-bodied and refreshing.”
“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.”
“Refermented on blueberries, Mexican tarragon. Conditioned with honey.”
Fermented with saison yeast. We add peach during brewing and then blend the beer with a bit of kombucha.
“Aged in Vermont honey gin barrels with fresh lime zest.”
“Fermented with our mixed culture of wild yeast and bacteria.”
A thick and decadent brew just like a coffee milkshake. Contains brown sugar and cream extract.
“Joyful aromas of pineapple and lilac, refreshing notes of white grape and tangerine.”
“Oak barrel–fermented farmhouse ale. A lactic-forward barrel-fermented saison, aged 6 months in fresh wine barrels.”
“To make Colour Five, Texas blueberries were added to mature, sour, barrel-aged beer and allowed to referment to dryness. Unfiltered, unpasteurized, and 100 percent bottle-conditioned.”
“Aged for six months in white-wine barrels. Primary fermentation with _Saccharomyces_ and _Brettanomyces_, then refermented in freshly dumped petit Manseng wine barrels with unpasteurized Goldrush apple cider. Features tart notes of lush white wine and juicy pineapple.”
“This traditional saison is brewed using North Carolina–grown barley, wheat, and rye from Riverbend Malthouse and is open fermented. The beer is then finished with our house culture of _Brettanomyces_.”
“Brewed to evoke the coming of spring in the high country, Raspberry Gulch’s aroma is dominated by raspberries but is mellowed by a slight white pepper note, thanks to a nice dose of spicy Saaz hops.”
“Seven is a modern saison expressing a ripe and aromatic range from farm to greenhouse, finishing dry.”
["“Our Holiday Ale is inspired by the little known bière de Noel style, a subset of bière de garde. Bière de Noel, which translates as 'Christmas Beer", "' tends to exhibit a more malty profile than a typical bière de garde.”\n"]
“Le Petit Prince is a dry, unspiced, highly attenuated table beer unique to our land in the Texas Hill Country. Naturally occurring wild yeasts impart a sense of place to this unfiltered, unpasteurized, 100 percent naturally conditioned ale.”
“Raw saison w/ _Lacto, Brett_, saison yeast, and yuzu peel.”
“Mixed-culture with malted buckwheat, pilsner malt.”
Mixed-culture _Brett_ saison brewed with aged hops. Fermented and aged in an American oak foeder.
Using our standard Saison Robert as the base beer, we bottle-condition Jannemie with a mild strain of _Brett_.
"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."
"Farmhouse ale... co-fermented with a wild yeast strain from Trillium. Aged on... peaches."
"Mixed-culture ale... refermented on... strawberries."
Farmhouse-style saison fermented in oak and conditioned on fresh Meyer lemon, orange, and pink grapefruit.
"A wild ale fermented with Lacto, Brett, and a saison yeast strain in a French oak foeder."
“Brewed with Colorado in mind as a saison, which embodies the high altitude Rocky Mountains. The raw materials were sourced throughout Colorado, including fresh white sage and lemongrass foraged from the Rocky Mountains.”
“Aged in a French Bordeaux foeder, then aged on blueberries.”
No-nonsense, effervescent, fruity, spicy, delectable fall saison that goes perfectly with Texas BBQ and a beautiful fall Texas sunset.
"Owen is a table-strength saison, kettle- and dry-hopped with Mosaic."
"Saison aged in wine barrels with Brettanomyces and bottle conditioned."
"Blend of our oak-fermented and -aged Saison with whole raspberries."
“Hoeybier is an homage to Peter Hoey and his legendary Odonata Saison. You could say science is art and art is a science. This beer is a blend of a varying proportion of those two focuses.”
“Fermented with wild Missouri yeast and our house saison blend before being aged in Missouri oak for several months, then naturally conditioned.”
“Brewed with wheat. Aged in wine barrels with our house mixed culture.”
"Our foudre saison refermented with local whole white peaches."
“Lightly dry hopped with Crystal and Wai-iti hops.”
“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.”
“Brewed with 131 different leaves, roots, bark, flowers, seeds, fungi.”
A small-batch experimental beer that transforms and changes as it is aged with _Brett_ in oak barrels and then finally dry hopped.
A fluffy little saison with oats, lightly dry-hopped with Citra and Nelson Sauvin.
Dry-hopped foeder beer featuring Citra hops and lemon verbena.
“Aged 16 months in French oak puncheons and finished with dried black lime.”
Foeder-fermented saison dry hopped with aged whole-leaf Hallertau hops from the 2014 harvest season.
"Saison aged in 20-year-old French oak Bordeaux red wine puncheon casks."
“Aged in gin barrels with cucumber, lemon zest, butterfly pea flower.”
"Complex, refreshing, and distinctive example of this esoteric style. Intensely fruity (passion fruit, pineapple, mango, lychee), slightly spicy (clove, white pepper)."
"Belgian-style saison brewed with peppercorns and grains of paradise."
"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."
“Brewed with saison yeast and _Brettanomyces_, hopped with Contessa.”
“Blended red and white oak barrels conditioned on raspberry, apricot, peach puree. Aroma of fresh-picked raspberries, peaches, _Brett_ funk, oak.”
“A cutting edge throwback to saison-inspired, Belgian-style industrial small beers.”
"A blend of golden sour beer, mixed-culture saison, and hopped wheat beer aged in oak barrels and fruited with fresh white peaches and white nectarines."
"The Regifted is a sour fruit saison with passion fruit, cherry, blackberry, raisins, dates, and ginger. Rosy-hued, packed full of ginger, berries, and passion fruit in the front followed by a bright acidity and clean finish. This is a gift you will regret regifting!"
“Using a variant of our classic saison recipe and aging it in white-wine barrels, this beer is the newest in our ‘Road Less Traveled’ series. Majorly fruity and spicy with a hint of dry white wine notes.”
“Mixed-culture saison brewed with Earl Grey tea, refermented with orange juice and zest, finished with saffron.”
“Solera-style aged nine months in a French Bordeaux foeder with our mixed culture, then an additional eight months in gin barrels.”
An oak-aged saison and the first release in our Single Barrel series, which showcases exceptional moments when we find the beer inside a single barrel to be too special to blend.
"Farmhouse mixed-culture saison with Brettanomyces, dry hopped with Nelson Sauvin."
This mixed-fermentation saison starts with a blend of farmhouse yeasts along with multiple _Brett_ strains during primary fermentation in a foeder.
“Can-conditioned saison brewed with white wheat, triticale, and pilsner malt.”
"Saison fermented with our house Wallonian yeast strain and two citrus-character-producing Brettanomyces strains."
“A blend of oak-aged, mixed-culture beers rested on organic, house-roasted beets. Additions of Meyer lemons and coriander lend citrusy acidity to notes of raspberry and subtle damp earth.”