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Fruitus The Farmer

Fruitus The Farmer

Struttin� and a Cuttin� Another Funked Up Belgian style saison finished with Brettanomyces. The grain bill includes Pilsner, Vienna and Munich malts. The addition of spelt provides a crisp, dry finish and 60# of honey gives it a complex sweetness and lighter body. We fermented with a Belgian Saison yeast and then tucked this away for 6 months in steel wine barrels where we added the juice of hundreds of pounds of cantaloupe and honeydew melons. Then inoculated the barrels with a wild yeast, Brettanomyces Bruxenellenis to eat the extra melon sugar and produce funky flavours.

Region: American
Style: Brett Saison w/ Honey & Melon
ABV: 8.0%
Bottles
btls nrb - 12x75cl Btls nrb

Johann Paycheque

Johann Paycheque

Wine barrel aged sour with brettanomyces

Region: American
Style: Wine BA Sour w/ Brett
ABV: 6.5%
Bottles
btls nrb - 12x75cl Btls nrb

London Balling

London Balling

English style barleywine aged in Angel's Envy bourbon barrels. Brewed with enough Maris Otter pale, Aromatic and caramel malts to nearly overflow our mash tun. We then balanced this beer with some English Nugget and Kent Goldings hops. The resulting ale was sweet, nutty and powerful, but we didn't stop there. The entire batch was put into used Angel's Envy barrels for nearly 3 months to gather the residual bourbon flavor and some aromatic and drying oak notes.

Region: American
Style: Bourbon BA Barley Wine
ABV: 12.5%
Cans
cans nrb - 24x47,3cl Cans