Only A Few!

CYGNUS is a blend of three years of traditional, Lambic-inspired, coolship spontaneous ale that follows the Méthode Traditionnelle guidelines. The blended base beer was refermented with whole Montmorency and Balaton cherries. The pits were left in to add complexity. After several months of aging the beer on cherries in oak barrels, the beer was removed and stored. Then, a second running of beer was placed onto the cherries. More base beer was added to the cherries, extracting more color and a milder nuanced flavor.

A Fractional IPA…

A certain someone's favorite mix is displayed here in all its glory!!! A triple hop variety of pellets, cryo and incognito we're used alongside our NEWEST never before used yeast strain.... Ooh Baby!!!!!! We have something special here! Let your taste buds do the talking instead of me... melon, lemon, hoppy, dank candy!!! Enjoy!

Double Bastard Ale Aged in Templeton Rye Whiskey Barrels. Rye whiskey melds midpalate with Double Bastard Ale’s colossal hop and malt presence, adding dimension to the beer’s already deep caramel-like flavors. This rare treasure is strictly for those processing the capacity to appreciate what many will shun.

Eclipse aged in a blend of rye whiskey barrels. Dark Olive Green wax.

Farmhouse ale hopped with piney, citrusy American hops, aged on Spanish Cedar spirals, and bottle conditioned with Brettanomyces yeast. Unfiltered, unpasteurized and naturally conditioned.

Farmageddon is our wild farmhouse ale that we've been brewing, blending, and aging for almost as many years as we've been open. The blending process allows us to maintain a common thread across batches, the aging adds nuanced layers, while the brett and bacteria work hard to create small idiosyncrasies in each release. It's a refined, effervescent, and delicious beer worthy of special occasions and idle weeknights.

The balanced, bright, slightly acidic, subtly bretty barrel aged beer that is Farmageddon has come to exist as the perfect base for experimentation with wine grapes and fruit.

This limited variant conditioned on a combination of Canadian cranberries and cherries for over a month before conditioning in the bottle for 6 months.

Tart, bubbly and delicious in the extreme, this wild ale boasts flavours and aromas of tart berries, crushed almond, cherry blasters, baking spice and finishes dry, with welcome tannic notes.

Farmageddon is our wild farmhouse ale that we've been brewing, blending, and aging for almost as many years as we've been open. The blending process allows us to maintain a common thread across batches, the aging adds nuanced layers, while the brett and bacteria work hard to create small idiosyncrasies in each release. It's a refined, effervescent, and delicious beer worthy of special occasions and idle weeknights.

Our 2019 edition of Cherry Farmageddon is oak aged then conditioned on 2 types of sour cherry varietals -- Montmorency and Morello -- before being primed and bottle conditioned for maximum spritz factor.

What it smells like, what it tastes like: This edition balances notes of bright berry, farmhouse funk, refined acidity, and a few subtle hits of spice, cinnamon hearts, and cherry blasters.

A Farmhouse Ale brewed with generous additions of floor-malted wheat for a soft, creamy mouthfeel and hazy straw color, as well as generous additions of Huell Melon hops for subtle notes of strawberry and melon.

Vintage spontaneous sour ale aged in oak barrels
Spontaneously fermented in oak barrels, Flor d'Lees derives its name from the microflora that reside in our brewery and the yeasts lees that develops in each barrel. Reminiscent of the great spontaneous Belgian lambic beers historically brewed throughout the Senne Valley, we uphold the time-honored production methods of a traditional malted barley and raw wheat grist, a turbid mash and extended boil with aged hops, overnight cooling of each batch in our custom-built coolship, wort inoculated entirely by the natural wild yeasts and bacteria residing around our coolship and native to our brewery for 100% of the spontaneous fermentation in oak barrels, all prior to the careful selection and blending of one, two, and three year old – or older – barrels, with 100% natural refermentation in the bottle.

Brettanomyces IPA brewed with Citra and Galaxy hops.

Our India Pale Ale recalls a time when ales shipped from England to India were highly hopped to preserve their distinct taste during the long journey. The result is a hop lover’s dream with a fruity aroma, set off by a dry malt middle, and long hop finish.

Our Gran Met (Grand Master) is an Ale made from our Propriatery yeast from a small brewery in Belgium. We use Cane and Beet sugar, along with German Pilsner Malt to create the unique flavor of this age old style. We also use a unique fermentation process of slowly adding the sugars to the fermentation during fermentation. This allows the yeast to more slowly ferment the beer without overloading the yeast. This process allows for a more clean, tight flavor profile.

This special beer was brewed in collaboration with the winner of the famous Cattle Baron's Ball, which is a charity event held yearly to benefit the American Cancer Society. This year's winner was especially fun to work with because of his advanced palate and keen interest in yoga, so we designed a beer perfect for inner contemplation. Bringing inner peace by the pint is achieved with heaps of the finest chocolate and just a pinch of pink Himalayan sea salt, for a great combination of flavors in this tasty dark lager. Concentrate on the center of your universe and contemplate the meaning of life, as you enjoy this whirlwind of delicious flavors. What you think, you become....what you feel, you attract....what you imagine, you create. Ohmmmmm.

A celebration of the harvest tradition, this farmhouse ale is crafted with spelt, rye and oats for a smooth, silky body, rich amber color and notes of earthy spice.

A hazy and juicy showcase for the Idaho-7 hop varietal. Dank and piney with strong tangerine characteristics.

Hopwired was one of the first, true new world IPAs made exclusively with unique NZ hops. In its short life time it has become a modern classic among Kiwi craft beers. Since then, many other IPAs have emerged but we dare say this is still somewhat the benchmark.

Although there is plenty of malt sweetness, this beer is all about the hops. Punchy, aggressive, New Zealand hops that all add up to create wonderful, tropical flavours and aromas. Wine people would talk about waves of passionfruit, limes, tangelos & gooseberries. Luckily we don't have to go to such detail, so you can just enjoy it without further complication.

Cheers!

This release blended three well aged casks showing lemon and spice notes that serve as a counterpoint to the other floral and fruity flavors, notably rose and green grape. Moderate acidity lingers through a medium finish on this always evolving beer.

Refreshingly bitter. Until you’ve had your first sip it’s hard to imagine these two words being neighbours. With clean hops on the nose and a bright crystal glow, this handcrafted pilsner is highly effervescent, giving it a beautiful head with tight bubbles.

Paying homage to Auckland’s fastest growing beer style, Kingsland Pilsner was created to complement the bubbling excitement of this up and coming neighbourhood. Perfect for the Sunday session, evenings on a city beach or with your night market lamb burger.

La Bretteuse est une IPA vieillie longuement en barriques de Pinot noir et Zinfandel envahies de brettanomyces. Il en résulte une bière trouble aux accents orangés dont le nez évoque l’eau de rose, le pamplemousse et la vanille. En bouche, l’acidité et l’amertume s’engagent dans une longue valse nuptiale, véritable mariage des saveurs qui ne demande qu’à être consommé.