Coolshipped farmhouse ale with Medusa hops, fermented with brettanomyces and wild-captured yeast, and lagered in a French oak wine puncheon for the winter.
Pilsner, wheat and rye malts provide the backbone and a healthy dose of French Lavender in the coolship the bouquet. Fermented with a blend of farmhouse yeast and hopped with Styrian Goldings.
A sour created from 84% beer & %16 Malbec grape juice. Combinations of Brett & spontaneously fermented in a wine barrel that previously held a single varietal of grape (Gamay).
35% American Spontaneous Ale aged on donut peaches and 40% Spiced Saison with fig juice blended into a gin barrel with 25% Chardonnay must and clusters of chardonnay grapes. Uncarbonated (thought may be slightly by this point).
For this year's Angel Blend, we selected a spontaneous ale (66%) that fermented for a year in a 15-year-old French Oak wine barrel, blended with with a saison (34%) that rested for a year in a 16-y...
Traditional method spontaneous beer fermented for a year in French oak, refermented on NJ blackberries, and finished in freshly dumped Chardonnay casks with Madagascar vanilla.
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Our contemporary method spontaneous beer fermented in French Oak and conditioned on 5 pounds per gallon of John Boy peaches from Cumberland County, with Mexic...
DoM is a blend of 7 malts, and oats, fermented with a Scottish Ale yeast that pushes oaky esters reminiscent of malt whiskey, atop the caramel, dark toffee and roasted coffee backbone of the malts...
Traditional Method spontaneous beer fermented in French Oak wine puncheons, refermented on raspberries and Mexican vanilla and finished on Montmorency cherries, double the vanilla, and a blend of maple and cider syrups with cinnamon.