Golden sour beer with local Hayward kiwi added. 100% fermented by Brettanomyces Bruxellensis and aged in oak barrels with a mix of bacteria from our cellar
Italian Grape ale spontaneously fermented with Grechetto Gentile grapes ("Pignoletto") of Gradizzolo (biodynamic winemaker from Monteveglio) and barrel aged for 6 months with Brettanomyces Lambicus...
Italian Grape Ale spontaneously fermented with Centesimino grapes of Ancarani (natural winemaker from Oriolo dei Fichi) and barrel aged for 7 months with brettanomyces Bruxellensis and skin contact
Barrel aged wild GOSE. A wheat ale with noble hops aged in tonneau with lactobacilli and brettanomyces from 6 to 8 months and spiced with coriander and Cervia salt