Our wild beers are fermented and matured, primarily in retired French oak wine barrels, with mixed cultures of saccharomyces, brettanomyces and lactic acid bacteria to create a unique beer in each barrel. These beers are often also blended and fermented with fresh fruits and herbs to add further depth.
Non-wild beers are fermented with more traditional yeast cultures and then aged in “clean” (brett- and bacteria-free) barrels until they reach the maturity and flavor profile we are looking for. These are typically barrels that were previously used to age bourbon or other spirits, such as gin or tequila.
Once the beer in the barrels tells us it’s ready, we sample and select each barrel individually to blend. Paying homage to old-world Lambic blenders and artisan winemakers, we believe that the final blend of a barrel-aged beer is much more satisfying than simply the sum of its parts or each individual barrel by itself.
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