Wild Ale

This jewel of a wild, golden beer sparkles and gleams. We brew it with Vienna malt, Carapils, flaked wheat, two-row barley blend, and hop with Tettnang. Like any precious stone, Bijoux takes time to coalesce. After brewing, the... Read More

Inspired by cherry-lime slushies and hazy summer evenings at the drive-in, we took a foudre-aged, session-strength sour ale and aged it on fresh, Maine-grown cherries for around four months. Just before it was ready, we added... Read More

Liquid Gold aged in wine barrels with Hibiscus, Rose Hips, and Elder Flowers

This beer sat quietly, aging in our barrel room for over a year before we decided it was time - time to blend in some beautiful ripe red grapes, Brettanomyces, freshly emptied wine barrels and time, this beer is infinitely complex... Read More

German inspired sour wheat beer. The obvious and domineering acidity of this beer is obtained by letting the unboiled wort go sour for several days. The Solstice d’Été is made complete by the addition, during... Read More

Cinnamon and monks are both known for being found in remote locations. Their stories separately stretch back several millennia, and both can pinpoint their popularity to modern day Egypt. But here’s something else they have... Read More

Sans Pagaie is our take on the Belgian-style kriek, which is a traditional, sour blonde ale aged in barrels with cherries. The word kriek actually translates to cherry in the Flemish language. Sans Pagaie, our clever monicker... Read More