A collaborative gueuze by The High Council for Artisanal Lambic Beers incorporating 1 to 3 year old lambics from: Boon, Hanssens, Mort Subite, De Torch, Lambiek Fabric, Eylenbosch, Den Herberg, Lindemans, Timmermans, Tilquin, De Cam, Oud Beersel, and Kestemont. Blended and bottled at Brouwerij Boon.
Handpicked strawberries macerated in 18-month lambic for 5 months and blended with 3 year old lambic before bottling. 488g of fruit per liter of lambic. 969 bottles produced.
THIS LARGE FORMAT BOTTLE IS FOR A SPECIAL OCCASSION. All of the Lambic in this special blend was brewed at 3 Fonteinen (they often blend in other lambics brewed by others & aged in 3 Fonteinen's cellars). Armand DeBelder first blended this to honor his father Gaston in late 2015, released in 2016. This was my favorite beer at the 2018 Nacht van de Grote Dorst (Night of Great Thirst) Lambic Festival held every two years.
Bottled Sep 20, 2018 Season 2017/18 6.3%abv
A blend of one-, two-, and three-year old lambics all brewed at 3 Fonteinen. No two bottlings are alike, as there are multiple variables in the blending process, a high variety of barrels, differences in age, and lambic proportions, etc. 7 different barrels from 7 different brews. The oldes of which brewed mid-February 2015. This is the same as n° 77m which is in 750ml bottles.
Blended with lambics from 5 different barrels and originating from 6 brews. About 35% of the lambics were Oude Lambic at the time of blending. A relatively young geuze when bottled 12/23/2021.
All of the Lambic in this special blend was brewed at 3 Fonteinen (they often blend in other lambics brewed by others & aged in 3 Fonteinen's cellars). Armand DeBelder blended this to honor his father Gaston in late 2015, released in 2016. This was my favorite beer at the 2018 Nacht van de Grote Dorst (Night of Great Thirst) Lambic Festival held every two years.
Bottled November 21, 2019 • Blend nº6 •
An Oude Gueuze blended from eight different lambics matured in five different barrels. The oldest lambik in this blend was brewed in 2016.
Bottled December 1, 2020 6.5%abv This was intended to be an Oude Geuze. Because of the high proportion of older lambikken, the fermentation did not continue in the bottle and the blended lambik beer remained flat. The yeast dozed, hence the name. The resulting lambik blend is subtle with natural white wine aromas and a malty citrussy taste. The oldest lambikken in the blend were brewed in the beginning of 2018.
Bottled May 31, 2021 • Batch N°50 • 7.1% abv
We macerated Limburg grown Souvignier Gris grapes on one- and quite a lot of our own two-year old lambik.The maceration took more than seven months. The lambikken in this bottle orrignate from two different barrels and three different brews. The weighted average age of this blend upon bottling is eighteen months. A small portion of the lambik was brewed with Belgian cereals.The final fruit intensity is 353 grams of fruit per litre of Druif.
Spätburgunder, (German Pinot Noir grapes), macerated in 2 and 3 year old lambic for 4 months. Average age of lambic at bottling 21 months. 500 g of fruit per liter of lambic.
This Framboos was created with raspberries from Ferme Framboos in beautiful Hudenberg. We macerated these for three months on jonge lambik from three different barrels and three different brews. We blended another two jonge lambikken from two different barrels. The final fruit intensity is 284 grams per litre. 6.2% abv 18 Dec 2019
Bottled March 3, 2021 7.2%abv
A blend of lambik from three different barrels and five different brews. More than one third 50-month-old lambik, and one barrel of 34-month-old sherry barrel lambik. The weighted age of the lambik at bottling is 28 months.
bottled Feb 13, 2020 • blend nº41 • season 19/20 • 6%abv
"The one that knows it all, still has to be born," as Armand would say. From time to time, we still get surprised by some of the results after blending lambikken. Like this Golden Doesjel. While it was intended to be a Golden Blend, and despite the use of a very potent jonge lambikken, the fermentation in the bottle did not continue. And it remained flat. A nice gentle sipper. 6% abv 13 February 2020
A "Lazy Lambic"
Bottled February 23, 2022 • 7.4%abv
This “Longest Boil” is a version of Cuvée Armand & Gaston with an 18 hour boil time as opposed to their already long 5 hours of wort boil time. After a year of barrel fermentation and maturation it is blended with young lambik to continue the bottle fermentation. The weighted average age of lambiks in this geuze is 12 months.
On the longest night of 2019 on December 21st – as we do every year – we experimented around the brewhouse and the Coolship.Three blends are featured in the Twist of Fate series. We added sherry barrel staves directly into the Coolship while the wort was cooling. This version was macerated with caraway seeds on the Coolship that same night. Average age of this blend is about 12 months.
On the longest night of 2019 on December 21st – as we do every year – we experimented around the brewhouse and the Coolship.Three blends are featured in the Twist of Fate series. We added sherry barrel staves directly into the Coolship while the wort was cooling. This version added sour cherries and winter spices.
Season 20/21. Blend 47. Bottled on April 13, 2021. 6.8%abv
On the longest night of 2019 on December 21st – as we do every year – we experimented around the brewhouse and the Coolship.Three blends are featured in the Twist of Fate series. We added sherry barrel staves directly into the Coolship while the wort was cooling. We blended a lambik with sour cherries on the Coolship that same longest night. The average age of the lamik in this blend is 16 months.
Bottled March 10, 2022 •blend nº47• season 21/22•
Not your typical lambik beer, but a take on a Vlaams Oud Bruin. The beer is brewed with five different barley malts, from pilsner malt to dark roasted malts, and no wheat whatsoever. This batch was brewed in April 2019, and put on oak barrels for three years before it was blended with a small portion of freshly brewed Nocturne. The weighted average age of this beer upon bottling is 33 months.
A blend of 1 year old, 2 year old, and 3 year old oak aged Lambics. These Lambics were all aged at 3 Fonteinen. However, some of the Lambic was brewed at Boon, Lindemans and Giradin, in addition to house-brewed Lambic.
A blend of 1 year old, 2 year old, and 3 year old oak aged Lambics. These Lambics were all aged at 3 Fonteinen. However, some of the Lambic was brewed at Boon, Lindemans and Giradin, in addition to house-brewed Lambic.
Bottled October 10, 2019 • Blend nº 116 •
A blend of one- two-, and three year old lambics originating from four different barrels and seven different brews. The average age of lambik at bottling is 52 months.
In the summer of 2018, we had the honour of visiting Frederiksdal, the renowned Danish kirsebaer orchard and cherry wine maker. We received a few hundred kilos of their sour cherries in Sept. 2019 and macerated them on a charred oak barrel. We used a gentle 3 Fonteinen lambik from one barrel and two different brew days and macerated the lot for almost seven and a half months. While blending we added one- and two-year old lambikken from three different barrels and three different brews and some lambikwort from three different brews. We bottled this on Thursday, April 16, 2020. The final fruit intensity is 400 grams of kirsebaer per litre of this special version of Kriek. Takt il de venlige mennesker I Frederiksdal! 8.2% abv 1530 bottles were produced on April 16, 2020
LARGE FORMAT BOTTLE FOR A VERY SPECIAL OCCASSION: They macerate whole cherries, including the pits, in a young Lambic. They somehow manage to cram in a a lot of macerated cherries per liter into this lambik. This intensely hued and flavored liquid is blended with more young lambic and bottled. The bottles cellar for at least five months. Aromas of cherry dominate with a hint of almond from the pits. Tart and ladened with cherry flavor and a bit of the house-character funk.
bottled Dec 17, 2019 • blend nº13 • season 19/20 • 7.2 %abv
We macerated whole sour cherries on one-and almost – two-year old lambik in stainless steel for 5 ½ months. 346 grams of cherries per liter.
Bottled January 5, 2022 • blend nº14 • season 21/22 •
With macerated hand-picked yellow peaches from an organic producer in the north of Spain. Two- and three-year old lambikken for the maceration of five months. The weighted average age of the peach blend upon bottling is almost 24 months. The final proportion of fruit used is 384 grams per litre. 100% 3 Fonteinen brewed lambik.
Bottled January 20, 2022 • blend nº20 • season 21/22 • 6.2%abv
Red O’Henery peaches macerated for about 5 months in two-, three-, and four-year old lambikken. This is then blended with even more four year old lambikken. The weighted average of the lambik in the blend is 34 months with 390 grams per liter.
Bottled April 8, 2021 6.7%abv
A blend of young lambik and 25% four year old oude lambik only. From four different brews and two barrels. The weighted age of the blend at bottling is 21 months, and the oldest lambik was brewed in early 2017.
Bottled January 21, 2022 • blend nº21 • season 21/22 • 7.3%abv
Fresh Mirabelle plums macerated in 90% old lambikken with a final, weighted average of 25 months from fourteen brews. The final fruit intensity is 304 grams of plums per liter.
This series of eight Spelling van het Lot bottlings (18.1-18.8) features the aging of the same lambik, which is a blend of two different brews, in barrels crafted of different woods.
This series of eight Spelling van het Lot bottlings (18.1-18.8) features the aging of the same lambik, which is a blend of two different brews, in barrels crafted of different woods.
This series of eight Spelling van het Lot bottlings (18.1-18.8) features the aging of the same lambik, which is a blend of two different brews, in barrels crafted of different woods.
This series of eight Spelling van het Lot bottlings (18.1-18.8) features the aging of the same lambik, which is a blend of two different brews, in barrels crafted of different woods.
This series of eight Spelling van het Lot bottlings (18.1-18.8) features the aging of the same lambik, which is a blend of two different brews, in barrels crafted of different woods.
This series of eight Spelling van het Lot bottlings (18.1-18.8) features the aging of the same lambik, which is a blend of two different brews, in barrels crafted of different woods.
A blend of Loterbol Blond Ale and 3 Fonteinen lambic. Spontaneous refermentation in the bottle.
Bottled June 3, 2022
Freshly picked blossoming elderflowers macerated two-year old lambik. Average age of lambik upon bottling was 29 months.
Full body with dried dark fruit flavors, warm sherry notes, a hint of malt sweetness and a brisk background of fresh hop bitterness. I love that these folks use a good amount of hops to create a great balance of sweet and bitter.
A dark beer with a small amount of coffee added at the end of the boil to enhance the malt character.
Farmhouse ale with fig juice. Fig Juice you ask...yep indeed. The fig component adds a slight umami quality to this already wickedly refreshing farmhouse ale. We are so pleased that this now comes in a smaller format so, basically I can have one without finding someone to share a big bottle. Named for the Temperance Preacher John Darby, whose parishioners consumed what they said was simply fig juice. The neglected the fermentation portion of the beverage.
Classic farmhouse saison.
A blonde, special bier brewed with malt, spelt and hops. The spelt adds that rustic wheat-like flavor and the "bread-y" aroma.
Shaun Hill became fast friends with Pierre-Alex, Marie-Noelle and thier eldest sone, Kévin Carlier. Pierre-Alex is such character and can weave quite a tale – a great drinking or dinner companion. Anyhow, they collaborated on a spelt saison brewed with Amarillo hops.
Old and young lambic blended and refermented with 300g of raspberries per liter of lambic.
A geuze made from 90% 2-year old lambic held in Foeder º109, a 100+ year old oak cask that once served as a Cognac barrel. This is blended with 10% new lambic prior to bottling.
Old and young lambic blended and refermented with 250g of fresh cherries per liter of lambic.
A blend of 95% three-year old lambic and 5% young lambic.
Lambic aged 18 months then blended with 400g per liter with fresh wild cherries. After maceration the lambic is matured in oak barrels for 6-8 months before a secondary bottle fermentation.
Lambic aged for 18 months, refermented with 270g of fresh Belgian Schaarbeek cherries per liter, then aged another 6 months in oak barrels.
A blend of 1,2,and 3 year old oak aged lambics conditioned in the bottle.
Limited addition blend of 1, 2, and 3-year old lambics.
Blend of aged lambics aged 18 to 20 months and Bergeron apricots. I get more acidic notes from this Lambic than any of Jean van Roy's other fruited Lambics
The most traditional style of Lambic. This is a blend of old and young Lambics that have been aging in oak casks from 6 months to 3 years. Jean tastes the oldest component first, then seeks younger Lambics to compliment and enhance the aromas and flavors of the 3 year old. This Gueuze is a testament to Jean's artistry and incredible palate. This is my go-to Lambic!
200 grams per liter of whole Morello sour cherries are added to a two-year aged lambic. It generally takes only a month or two to fully extract the flavor and color from the cherries. Jean adds a bit of very fresh lambic, as a dosage, just prior to bottling. Kriek generally ages longer than other fruited lambics. I assume that is due to the higher tannins present.
Lambic aged in oak casks for more than a year are transferred to a stainless steel vessel. That's where Jean adds 200 grams of raspberries per liter of beer. These generally showcase the fruit best when young. Aging will slowly reduce the aroma and flavor of the raspberry. They bright red color will also fade. I enjoyed a 20 year old bottle a few years back and it has lost all the fruit flavor, but was still an excellent Lambic.
Maceration of 2 year old Lambic with blue honeysuckle.
Another grape inspired lambic. While this always contains French Merlot, it sometimes includes Grenache Noir and/or Syrah. The Merlot grapes always dominate though.
A version of their iconic Grande Réserve Ale fermented and matured in Brandy, French, and American oak barrels.
(2024 Edition)
A version of their classic Permière that was fermented and matured in French and American oak barrels.
Aka Chimay White. Strong blond Trappist Triple. Spiciness and malt balanced by hop bitterness. First brewed in 1966 and named for the 500th anniversary of the principality of Chimay in 1986.
Aka Chimay White. Strong blond Trappist Triple. Spiciness and malt balanced by hop bitterness. First brewed in 1966 and named for the 500th anniversary of the principality of Chimay in 1986.
Aka Chimay Blue. Complex, ageable dark Trappist dubbel. This classic was first sold by the bottle in 1956 as Spéciale Nöel Christmas.
Aka Chimay Blue. Complex, ageable dark Trappist dubbel. This classic was first sold by the bottle in 1956 as Spéciale Nöel Christmas.
Strong Trappist Blond Ale, (stronger than Chimay White), that was origionaly brewed in 2012 for the 150th anniversary of the brewery.
Trappist brown ale. This was first brewed in 1862 and is the oldest of the the brewery's offerings, hence the name.
Belgian Abbey blond ale.
Classic, ageable dark holiday ale.
Mild, malty Abbey Brown Ale.
A Belgian strong pale ale with earthy bitter flower hopping.
Strong pale ale brewed seasonally for Easter.
Strong Belgian Triple. Lots of hops & candi sugar in the nose. Sweet, golden fruit palate. Citrus finish.
A strong, dark Export Stout brewed a few times a year
Brewed from no less than 6 malts, Poperinge Golding hop flowers and a special yeast which makes it a little tart.
One of the best Christmas beers in the world. Kris brews this in small batches at this iconic brewery. Malty, complex, strong, and incredibly flavorful as it warms. This beer can also age beautifully for many years.
One of the best Christmas beers in the world. Kris brews this in small batches at this iconic brewery. Malty, complex, strong, and incredibly flavorful as it warms. This beer can also age beautifully for many years.
One of the best Christmas beers in the world. Kris brews this in small batches at this iconic brewery. Malty, complex, strong, and incredibly flavorful as it warms. This beer can also age beautifully for many years.
One of the best Christmas beers in the world. Kris brews this in small batches at this iconic brewery. Malty, complex, strong, and incredibly flavorful as it warms. This beer can also age beautifully for many years.
One of the best Christmas beers in the world. Kris brews this in small batches at this iconic brewery. Malty, complex, strong, and incredibly flavorful as it warms. This beer can also age beautifully for many years.
Traditional Belgian Saison, and De Glazen Toren's first beer.
An English style porter fermented with Brettanomyces.
Pale Ale refermented for several with a brettanomyces yeast strain originating in Brussels. Complex fruitiness with a bone dry finish.
A generously hopped Belgian Triple. Finishes slightly dry and bitter.
Saison with Cantillon Lambic blended in.
A Triple Saison blended with Cantillon Lambic.
Brewed and blended by two world class brewers, De La Senne’s Yvan de Baets & Cantillon’s Jean Van Roy, in celebration of the 25th anniversary of Brasserie Cantillon’s Quintessence event. This coupage melds a young saison with a 2 year-old Cantillon lambic for refermentation in the bottle. Complex with lambic character and a refreshing tartness. These bottles will continue to evolve for many years.
Pink Elephant.
Arguably the best holiday ale made in Belgium. A bit of citrus in the finish and lots of dried fruit in the taste. Medium to full body. Hops in the taste & finish. Strong and dangerously smooth.
Arguably the best holiday ale made in Belgium. A bit of citrus in the finish and lots of dried fruit in the taste. Medium to full body. Hops in the taste & finish. Strong and dangerously smooth.
The benchmark by which all Saison styles are compared. These smaller, corked bottles are a bit 'funkier' than the clean draft versions, but no less delicious.
Saison brewed with Cayenne Pepper and Strawberry Tea. A collaboration with Phresh Palavers & Skrip.
A collaboration with Brasserie Malacuria (France).
A farmhouse ale brewed with barley, wheat, oats and of course some spices.
Double Badger
Brewed for the "Fantôme Amimals Friends Project".
Spiced Belgian countryside ale.
A Saison brewed with dandelions from Dany's fields. He removes the flowers and dries them in the sun before rehydrating them creating a sort of dandelion tea.
Grassy, herbal farmhouse ale that pours pale green. Spinach? Other things? As ever hard to define, yet refreshing and interesting.
Gluten Free Belgian IPA
Gluten Free Belgian Tripel
Dark Gluten Free Belgian Dubbel
Lambic of various ages are blended and reconditioned in the bottle for at least 6 months.
100% Organic~One year old lambic fermented for 4 months with 300g per liter of organic, pitted apricots. Refermented in the bottle.
100% Organic~Lambic at least 1 year old fermented with 350 g per liter of organic raspberries and refermented in the bottle.
100% Organic~Lambic fermented for four months with 400g per liter of organic green grapes. Refermented in the bottle.
100% Organic~A blend of 1,2, and 3 year-old lambics refermented in the bottle.
100% Organic~One year old lambic fermented with 400g per liter of organic, whole Schaarbeek cherries. Refermented in the bottle.
A Limited Addition Oude Gueuze that blends 3, 5, and 6 year-old lambics.
A Trappist classic and many a world class brewer's favorite beer. A benchmark for complexity and drinkability that every beer lover should try at least once.
Orval that has been in the bottle for at least one year. The ages and dates on our Oude Orval vary. This exceptional beer evolves in the bottle for many years when properly stored.
This Trappist brewery's heaviest offering. A dark, super malty 'quadruple' with a complexity from the nose to the finish.
This amber Trappist ale is Rochefort's oldest offering and was originally brewed at the monastery in 1950.
Trappist dark ale with a little less punch than Rochefort 10º. Still complex with a slightly dry finish.
Spontaneously fermented and aged in Bordeaux red wine barrels for 4 years.
A blend of fermented blackcurrent, raspberry, red currant, blackberry, and wild blueberries with Saison de l'Ermiteand and 1, 2, and 3 year old lambics.
20% 1-year old lambics, 30% 2-year old lambics & 50% 3-year old lambics
10% 2-year-old lambic, 90% 3-year-old lambic
Blended in honor of Pierre's father.
40% 1-year--30% 2-year--30% 3-year lambics
Family Tree Project
Blended in honor of Pierre's mother.
40% 1-year--30% 2-year--30% 3-year lambics
Blended to honor Pierre's Grandfather.
30% 1-year--30% 2-year--40% 3-year lambics
Lambic refermented with 320 g of classic Schaerbeek cherries per liter.
Fermented with 185 g of Syrah grapes per liter of lambic.
Made with the fermentation of 100g of Meunier grape pomace per liter of lambic.
BELGIUM: This is my favorite Trappist Ale to enjoy in the Summer months. Westmalle Extra is the beer the monks drink with their meals since it has a low-ish abv of 4.8%. Floral/herbal aroma with hints of freshly baked bread. Taste is a bit spicy, yet not bitter, with a bit of citrus. Finishes super dry. Excellent beer!
Cloudy NE Style IPA
Yeast from the origional 1986 bottling was cultivated to make this 35th Anniversary release.
England’s first Trappist Ale brewed by the monks of Mount Saint Bernard Abbey in Charnwood Forest, Leicestershire. A dark ale with a full, malty body balanced uniquely, (for a Trappist), with English hops and yeast.
Imperial Baltic Porter brewed with aromatic pandan leaves to celebrate Baltic Porter Day 2026.
Rich Baltic Porter with smooth notes of milk chocolate.
Single malt imperial stout aged in Swedish single malt whisky barrels.
A smooth, pitch black Imperial Baltic Porter
A rich Imperial Baltic Porter brewed with bison grass. A release to celebrate Baltic Porter Day 2025.
Cider from the 2023 harvest in Normandy, France matured six months in Calvados casks. Bottled in 2020.
Saison-style ale brewed with Hibiscus flowers and wild Madagascar peppercorns.
Alder wood smoked Schwarzbier.
Strong and very smoky rauchbier with malts dried over a fire of oak wood.
Cherry wood smoked red lager.
A collaboration with Oxbow Brewing. An ale fermented in Brunello di Montalcino wine barrels.
Spontaneously fremented ale aged in oak with Barbara grapes.
Wild ale refermented with Damaschine Plums and aged in oak barrels.
Wild amber ale fermented and aged in oak barrels
Belgian style Brown Ale aged in Sake barrels.
An Imperial Stout aged for 9 months in Bourbon Barrels.
.
Apple Cider with Nicaraguan Hibiscus
A single varietal apple cider fermented with the Orval-like house cultures from Lovedraft Brewing
Mixed fermentation sour with 20 lbs of fresh PA grown white freestone peaches from Green Meadow Farm per barrel.
Mixed culture fermented sour ale brewed with sourdough and whole grain breads and PA grown rye and Pilsner malts.
A blend of wild ale aged on Pinot Blanc grapes, fresher beer aged on Muscat grapes, and a touch of spontaneously fermented wine of Olasz Rizling grapes.
A blend of fresh, hoppy saison and 2-5 year old wild ale that were aged in oak barrels.
A wild ale with Cabernet Franc and Hungarian Kékfrankos grapes. Aged for 1.5 years following maceration in an Amarone wine foeder.
Complex, aged Imperial Stout with coffee, dark chocolate and licorice.
The Dark Horizon series began in 2006 and always produces a one of a kind sipper.
Not a beer for beginners. 13% abv (15500 bottles produced in 2021)
Brewed with Pilsner malt, raw wheat and Biscuit malt for a twist on a traditional Saison. They finish the fermentation with their house Brettanomyces for a year. Then aged in Aquavit barrels for an additonal 8 months. Very complex with a dry finish.
Imperial Stout aged in Bourbon Barrels.
Golden Ale with aromass of passion fruit and honey. A hit of biscuit from the 2-row barley blend. Hopped with Nugget and Hallertau. Coplex, dry finish.
Refreshing balance of citrus and spice. Curaçao orange peel and coriander round out the flavor of this hazy Belgian-Style wheat beer.
Sour red ale aged in Port barrels with fresh blueberries from the 2017 harvest.
A 100% spontaneously fermented ale produced in the traditional method of Belgian Lambics and blended Gueuze.
Imperial Stout aged in Bourbon barrels.
Imperial Stout aged in Bourbon barrels.
A bourbon barrel-aged imperial stout conditioned on carrots, coconut, pecans, raisons, and vanilla.
An Appalachian Wild Ale aged on red heart plums.
A blend consisting of both red and black raspberry wild ales. Bottle conditioned.
Appalachian wild ale aged on fresh NC strawberries.
Oak-aged wild ale with lemon and vanilla.
Barrel-Aged Ale with Cherries and Poppy Seeds
Special edition Red Poppy with twice the cherries and a longer time in the barrel.
A pale ale aged in oak barrels with Sauvignon Blanc grape must.
Imperial Stout with Ancho Chilis, Cacao Nibs, Cinnamon, and Vanilla
Spontaneously fermented, unblended ale aged in oak.
A 100% spontaneously fermented ale aged in oak with NY Morello cherries.
Tom flew to CA in June of 2021 to brew with Vinnie on the 5 BBL Windsor brew system. After primary fermentation, the beer was transferred to Hogshead oak barrels that had just been emptied of Sonambic – Vinnie’s spontaneously fermented homage to the Lambics brewed in Belgium. Tom then flew back to California in December to collaborate on the blending of the beer we brewed in June. They used some of the Sonambic that was emptied from those Hogshead barrels. Blonde sour ale with notes of peach and pear. Soft, pillowy carbonation.
A collaboration of Brian Grossman of Sierra Nevada Brewery & Vinnie Cirluza of Russian River Brewery. We served this at a beer dinner with Russian River & Sierra Nevada back in 2012. This is a dry, complex Belgian-style ale that was Sierra Nevada's first foray into the use of "wild" brewing yeast. Each bottle was primed with a dosage of Brettanomyces Bruxellensis creating a dry and incredibly complex copper-hued beer. This has evolved into a bone-dry ale, with sour notes of lemon and a hint of barnyard funk. Aged in our cellars for 10+ years. Sorry, but this is not available for take-away – this is for In-House enjoyment only.
Mixed Fermentation Country Beer
Aged in Oak with whole plums.
Aged in Oak with whole plums.
Classic "Wee-Heavy" fermented in oak barrels.
Ale brewed with corriander and fermented in oak barrels.
Saint Bon-Chien matured for 12 months in Red Wine barrels & 6 months in Rum Barrels. (Bottled 2021)
Saint Bon-Chien matured 12 months in Red Wine barrels & 6 months in Ruby Port barrels.
(Bottled 2021)
Saint Bon-Chien aged in 1935 fouders of Rasteau wines from the Côtes du Rhône, France. (Bottled 2022)
Special 20th anniversary edition aged in oak Bordeaux Grand Cru Barrels from Château Latour.
Imperial Stout brewed with vanilla, pepper, and tea.
Ale brewed with Fleur de sel de Guerande/Bretangne, France
Blond Ale brewed with Sage.
Saison aged in Saint Bon Chien barrels for 4 months.