Brown Bear Honey Pot - Batch 6, 7.0% ABV - Foeder Fermented Oud Bruin refermented with sour cherries and then rested in Weller bourbon barrels. 

Trucks Gone Wild, 4.7% ABV - Golden Ale fermented with wild yeast captured from the driver’s side of a 1955 Chevy truck that our brewery was named after.

Back to the Lake, 6.5% ABV - 100% brett-fermented Mosaic and Idaho 7 IPA aged in red wine barrels

Put It In My Foeder, 7.0% ABV - Saison aged 2+ years in multiple foeders with multiple Brett strains

Prima, 6.0% ABV - A gueuze-inspired beer, which contains blends of three different beers dating back to 2017. Made in the same methods as Belgian lambic, Prima utilizes American terroir (hops, malt, and native yeast).

Ruins of St. Giles - A blend of saisons and mixed culture saisons aged in gin barrels.

Beer description to come…

Traditional Spontaneous Method 2-Year w/ Estate Honey, Aged 24 months in oak. Made with 65% Pilsner, 35% Raw organic wheat from Virginia (Fireside Farm) and aged hops and well water, spontaneous fermented and turbid mashed to traditional specs. Aged 6 months in bottle/keg for conditioning.

Stupid Sexy Flanders - Flemish Style Red Ale, 5.8% ABV - 5 years in the making, pouring a beautifully clear ruby red with light tan foam, Stupid Sexy Flanders showcases a special blend of yeast and bacteria takes an exceptionally long-time ferment and develops complex flavors and aromas. Aromas of dark sour cherries, wheat crackers, warm oak with subtle sherry, cacao, and vanilla notes. In addition to multiple bacteria strains this beer also has 2 strains of Brettanomyces and a Belgian brewing yeast, which attribute layers fruity cherry pie, classic Brett funk and subtle spice character. After years of aging in a toasted oak foeder the beer has picked up a nice level of tannins (which help bring balance to the sweet and sour profile of Flanders Red) and a hint of vanillin

Escape Riesling Chardonnay, 10.0% ABV - Brett-fermented India Pale Ale aged in oak barrels conditioned on chardonnay and riesling wine grapes as well as Phantasm. 

Cellar Circus Blend No. 8, 6.5% ABV - An oak wine barrel-fermented Brett Farmhouse Ale blend, keg-conditioned and bottle-conditioned with Brettanomyces since Jan. 2022. Barrel-fermented blend of two Red Wine barrels and one White Wine barrel, with multiple Brettanomyces and Saison yeast strains. Barrels ranging in age from 26 months to 36 months spent in oak. Bottle-conditioned with Brettanomyces Bruxellensis since January 2022. Nice fruity funk on the nose. Complex, overripe stone fruit character carries into the flavor, with a nice, drying, oaky, tannic quality. Bone dry, and effervescent.

Floraison Mixed Fermentation Golden Ale aged on Merlot Pomace, 6.8% ABV - Floraison utilized a process called carbonic maceration often used in winemaking where, under an anaerobic environment, fermentation can take place using the residual sugars found in the pomace. We sent a portion of the pomace into stainless and purged the tank of oxygen, allowing the process to take place naturally, at the pace of nature. After about 4 weeks, we sent our carefully selected Saison blend over top of the pomace and let it condition for 4 months. On the nose we find high minerality- smells like an ocean breeze, an extremely light body and a dry lean finish. Balanced acidity for some complexity, but easy drinking. Notes of lemon water, grape tannins, hay, and lime leaf.

Salts, 4.4% ABV - LEMON, MARSH, BRINE. Nothing embodies the eastern shore quite like its famous salt oysters. We rely on their iconic character in combination with Virginia barley and wheat for this gose-inspired brew. Salts is never the same beer twice, as the flavor of the oysters changes throughout the year and from bed to bed, giving each batch differing degrees of salinity, umami and brininess.

Little Silly Dogs (LSD), 5.4% ABV -Brett mixed fermentation raspberry Berliner Weisse. LSD is a Berliner Weisse infected with brett claussenii. A traditional kolsch yeast was used during primary fermentation to let the funk do it's thing. After primary, LSD was aged 10 months between an American oak foeder and red wine barrels from Williamsburg Winery. Once the aging process was complete, LSD was blended back into stainless steel and conditioned on raspberry puree for a secondary fermentation. The final result is a cloudy pink appearance with a slight leathery pineapple on the nose with some mild wood and funk. The tasting notes on this beer are a moderately tart raspberry and a mild woody-barnyard funk on the back end with a dry finish. 

Fruit Cup Sour, 7.3% ABV - This beer was co-pitched with brettanomyces, two strains of saccharomyces, and two strains of lactobacillus. Its peach, pineapple and fruit medley cup flavors all are the result of fermentation flavors of these microbes.