ABV: 7

IBU: 5

Farmhouse Pêche is a coolship-inoculated saison that was transferred into neutral oak wine barrels for 18 months before refermenting on peaches at a rate of one pound per gallon for an additional 8 weeks. We then bottled and let naturally condition for another 6 weeks for further depth and complexity. This ale has loads of fresh peach upfront followed by a nice funk to round it out.

ABV: 6.4

IBU: 5

Sang de Chêne was brewed with our highest ratio of beer-to-fruit yet. This triple blackberry sour was also conditioned on ginger and vanilla in 350 liter French cognac punchdown barrels, resulting in complex, tart, and jammy sour.

ABV: 7.2

IBU: 5

Finally ready, this once-simple saison has a tantalizing nose of apricot, fresh-cut oak, and citrus and tastes even better with notes of red wine, apricot, light vanilla, and rustic funk. The Minnesota oak barrel from Kelvin Cooperage (a Tennessee distillery) provides a hint of oaky flavor to round out perhaps our most complex beer so far. Barrel No.1 is a well-balanced, tart saison that grew from its humble roots to become something truly special.

ABV: 12.7

IBU: 5

Clocking in at 12.7% ABV. Surreptitious is a beast of a sour. This Russian imperial stout base was transferred into one of our mature sour barrels to twist the beer into something strange and wonderful. Once fully funked up, Surreptitious was aged in neutral wine barrels on vanilla, cinnamon, cocoa nibs, and coconut to add a sweet depth of flavor to complement the dark, sour funk within.

ABV: 5.4

IBU: 5

Tarte Cerises began with a golden sour base that was then aged in oak barrels on one pound of cherries per gallon along with Tahitian vanilla beans and cinnamon sticks. For added complexity, this sour was packaged still and bottle conditioned for six weeks. The end result is a beer with layer upon layer of funky flavor that drinks like a fresh slice of cherry pie.

ABV: 9.5

IBU: 5

Aged in bourbon barrels for more than a year provides this sour with a oaky, charred flavor to pair with a lightly tart vanilla finish. Coming in at nearly 10% ABV, this Forgotten Barrel is not for the faint of heart.

ABV: 6

IBU: 5

Kriek-style beers are known for a great balance of sweet and tart and our first ever release of this classic style does exactly that. Our second Forgotten Barrel Society bottle release, this traditional Belgian sour was blended from a variety of barrel-aged coolship beer that was spontaneously fermented during the fall of 2016. The final blend was carefully crafted to balance the added Montmorency cherries’ acidity and sweet fruit flavor with the funky base.

This wild bottle has been more than a year and a half in the making and represents hard work and patience it takes to create the delicate combination of funk, fruit, and tartness. FBS: Kriek highlights the cherries’ sweet, natural acidity alongside a tart base beer, resulting in an easy drinking, inviting lambic-style sour with a crisp, light finish.

ABV: 11.5

IBU: 5

Cinnfulways started out with a blend of Spontané, our spontaneously-fermented wild ale, and was conditioned in bourbon barrels on Honeycrisp apple juice for more than two years. Just before bottling, honey, vanilla beans, and cinnamon sticks were added to add further complexity to this spontaneously fermented apple ale.

ABV: 7.2

IBU: 5

Cinnfulways started out with a blend of Spontané, our spontaneously-fermented wild ale, and was conditioned in bourbon barrels on Honeycrisp apple juice for more than two years. Just before bottling, honey, vanilla beans, and cinnamon sticks were added to add further complexity to this spontaneously fermented apple ale.

ABV: 7.2

IBU: 5

Bière du Sud began as a simple oat sour that aged for a year in second use bourbon barrels. The beer then conditioned on apricots, peaches, cinnamon, and vanilla in 350 liter French cognac punchdown barrels to create a rich sour that’s reminiscent of pie.