Sour Pale Ale brewed with Lemon, Orange & Grapefruit zest. Hops: Citra. SOHO house collab! Aroma of grapefruit juice. Moderate acidity on the palate with balancing sweetness. Notes of grapefruit, orange and mellow tropical fruit. Light bodied. Spritzy.

Simple Means was brewed with unfiltered, raw, Hill Country well water, malted barley, smoked malted barley, and hops in early September of 2015. It was fermented with our mixed culture of brewers yeast and native yeast and bacteria harvested from the air and wildflowers around our brewery in stainless steel for about two months. It was then 100% naturally conditioned through refermentation in the bottle for another two months prior to release.

Our springtime seasonal release from our Tiki Range of fruit cocktail inspired sours. Zesty grapefruit dominates this refreshing kettle sour, with a subtle Lychee sweetness giving an added depth of flavour. Get up and Hula with Miss Tiki!

Gypsy Fruits is a grapefruited version of Gypsy Funk, a beer we did a few years ago. It's a sour beer that was aged in barrels for about 2 years before we added a large amount of local organic grapefruits. Then we aged it for another 3 months, blended it and dry hopped it heavily. It's very grapefruity and since we used real grapefruit (not extract) it has the characteristic bittnerss of the fruit as well, not just the flavour. It's pretty full on but we like it, hope you will too !!

This scintillating golden ale boasts a rich, fruity, and fresh aroma. And a light malty and sweet taste. It has a soft bitterness with a friendly aftertaste. A well-balanced blend of complexity and simplicity. La Trappe Blond continues to ferment in the bottle.

The world’s first and only white Trappist ale that continues to ferment slightly after bottling. Brewed using only water, wheat, and hops. No herbs are added. Saphir hops give the ale its citrusy aroma. A real thirst-quencher on a hot summer’s day that also makes for a delicious drink at any other time of the year. 

Mollys gruit is a welsh inspired small ale. Made with house yeast and fresh picked rosemarry & thyme

This is a special version of our barrel-aged Bigfoot
Barleywine with fresh ginger added into the barrels.
The resulting kick of ginger mellows Bigfoot’s
ferocious hop bite and adds a new level of brightness
and complexity. This beer features notes of burnt sugar,
orange zest, vanilla, and candied ginger.

A Sour IPA that combines kaffir lime and toasted coconut - we used our paella pan to do this! - with hops to lend further citrussy and tropical fruit flavours.

Beer festivals are always a lot of fun but they are even better when you walk away with new friends. We met Pim from De Moersleutel this year at a few events and right away we started planning a brew together together. Nilsson Sour IPA was the hoppy, yet especially refreshing outcome. 

La Trappe Dubbel has a deep brown colour and attractive beige froth. The use of caramel malt gives it a gentle aromatic caramelised quality. It has a rich malty flavour with a touch of sweetness. Post-fermenting La Trappe Dubbel is a smooth drink, and yet has some real body and intense flavour to it.

This beer is a variant of our La Collina foeder-aged saison. This rotating series of beers will feature different fruits, herbs, and flowers to both accentuate and marry with this unique yeast strain. This version contains lemon to accentuate the citrus notes and lavender to add some floral notes.

This Belgian inspired beer is super dry & crisp, with lovely lemon & white pepper hints. Named after the historic neighborhood we’re fortunate to call home - The Hill and aged in a Foeder Crafters foeder. 

Created to showcase the unique characteristics that a specific hop variety imparts on a beer. This sour pale ale was brewed exclusively with Simcoe hops. Delightfully tart with refreshing notes of nectarine, grapefruit, apricot, pine, and Jolly Pumpkin funk.

Belgian-style pale ale conditioned with Brettanomyces Bruxellensis. Kettle and dry hop additions of Crystal hops provide a bright orange complement to the pineapple and earthy funk of the Brettanomyces. Underneath is a lean, bready malt body that finishes dry and crisp.

La nouvelle Balade en radeau du mois de novembre est un stout dessert au cacao et au zeste d’orange. Le cacao et le zeste d’orange s’agencent à merveille au corps sucré de la bière. Elle offre un bouquet intense de malt torréfié, de cacao et des notes fruitées d’oranges, tout en demeurant très légère, avec seulement 5% d’alcool.

This robust Porter is brewed with 6 different
grains that give rich aroma and flavor, complemented by a rounded body and mouthfeel with subtle hop character of
pine and spice. 

Sunnyside Red Sour Ale. Collaboration with Brasserie de la Senne

Costa dei Villa is a hoppy session saison brewed in collaboration with La Sirène. Refreshing notes of grapefruit pith, a touch of Meyer lemon, and Jolly funk. This beer was brewed in collaboration with Bastone Brewery. This beer is a combination recipe of Jolly Pumpkin's sour amber ale (La Roja) and Bastones delicious Triple.

Double India Pale with raspberry, maple syrup and cinnamon added.