There are tantilizing and funky tastes lurking, waiting to pounce on unsuspecting tongues.

A sour wheat ale with just a touch of salt and brewed with Elderberry to add just the right trigger of sweet and tart, to take the taste out of this world!

No matter where in the Galaxy you currently reside, Karen is going to want to talk to your manager about how refreshing this elderberry gose is!

We let this porter take a wild ride to Funkytown. We allowed this beer to Wild ferment in Rum Barrels over the course of about 18 months using Brettanomyces that produced special and unique flavor profiles. The nose is fragrant, with sweet figs and dark chocolates. The taste is a roller coaster of a good time.  Flavors start with Charred Oak, Tobacco, Prunes and Molasses, and finish is a wild and funky farmhouse sour.

Rallenta is a mixed fermentation Flemish Red ale that matured for over two years in one of our two resident 35 hectoliter Italian Oak Foudres. Pronounced either foo-druh, foe-der, or foo-der, our Foeders were manufactured to our exact specifications in Italy with wood sourced from Italian grappa and brandy casks. The name Rallenta is Italian for “slow down”, which pays homage to the ancestry of our Foudres, as well as refers to the lengthy maturation and souring process that this special ale underwent. We inoculated Rallenta with a Roeselare blend of yeast and bacteria to give it a strong, funky nose, followed by a sour complexity on the palate including tart notes of apple and grapes, consummated by a pleasant, dry finish. With a refreshing taste and modest ABV, this Flemish Red doesn’t have to be enjoyed as slow as it was to make. That said, we strongly encourage you to do two things: Pensa strano. Bere strano.

Wake Me Up Before You Gose, whose name was coined by local Richmond Beer Legend Cheyenne Burnham and served as our very first Anniversary beer and beyond, is a lighthearted look at a Germanic sour that does a jitterbug into your brain. Soured with four different strains of Lactobacillus, it’s sure to send your soul sky high.  This unusual beer style, first brewed in the early 16th century in Goslar, Germany, has survived periods of extinction.  However, it was fittingly revived in the mid-1980’s.  The lemony tartness alongside Sicilian sea salt, coriander, and ginger will put the boom-boom into your heart.  Choose beer so you can hit that high…yeah, yeah, yeah, baby…

Foudre aged Flemish Red Foudre Reserve Ale (Rallenta) that spent an additional 6 months in wine barrels with blanched, skinned, and halved Carter Mountain yellow peaches. Final result is a twice oak aged, twice blended, twice fruited complex sour ale.

We’ve taken a classic Irish Dry Stout recipe and turned it on it’s head. Partially soured and fermented bone dry this beer is roasty with a pucker on the palate.

Belgian table beer fermented with Boysenberries.  Aged for 9 months in red wine barrels with our house Solera blend of wild yeast and bacteria. This beer is light and refreshing with just the right amount of funk.

Tart Berliner Weisse style ale infused with lemonade and iced tea.

Hazy sour ale moderately bittered with Citra for balance and double dry hopped with Citra, Mosaic, and Idaho7 for a truly unique IPA experience.  Remarkably drinkable.  Get weird with this one.

This refreshing Watermelon Berliner Weisse is a superb balance of juicy sweet and tingly tart. Made with locally grown watermelons from Snead’s Farm, this brew is a yearly tradition for many.  The color is a beautiful deep ruby and the flavor explodes leaving your mouth thinking it’s just encountered the seasons juiciest watermelon.   You must come try it while it lasts.   We originally created this beer for the Annual Carytown Watermelon Festival in Richmond, VA, but it was just too good not to share it with our tasting room visitors too.

Dr. FouDre I marks a long-awaited release, and our first foray into the depths of beer aging using huge wooden tanks known as foudres.

Pronounced either foo-druh, foe-der, or foo-der depending on who’s asked, our 35 hectoliter Italian Oak Foudres were manufactured especially for us from repurposed wood, sourced from grappa and brandy casks.

Strangeways brewers use our two wooden vessels as labs for their experiments, and aptly nicknamed one of them Dr. FouDre I. Hence, their contents will bear the same name upon release, stamped with a year to mark the vintage, as natural changes will occur over various aging cycles and as we implement the Solera process.

What’s your currant mood? Ours is filled with loads of Black Currants (168 pounds to be exact) and sweetness in this full bodied 7.6% gose. Tart and refreshing.

A cranberry variation of our Uberlin Berliner Weisse. A dry, sour wheat beer with a sharp tartness beneath a fruity, funky finish.

Niagara white wine grapes, skin intact, are freshly pressed to form a special grape must, a pivotal ingredient in our newest sour beer recipe. Pilsner malt, honey malt, and Golden Naked Oats prove steady in the background, while a mixed fermentation, including the use of champagne yeast, saison yeast, and lactobacillus, aids in developing subtle complexities and a nuanced character in each and every sip. Don’t be led astray as this refreshingly tart and quaffable hybrid beer straddles the line between ale and wine. Must be nice to have such a pedigree noting ties to France, Belgium, and upstate New York.

Everyone’s favorite Cucumber Honeydew and Juniper berry sour has been aged in Gin Barrels from Caledonia Spirits with extra juniper berries. A nice, pleasant mouthfeel with botanical and herbal notes coming through, with juniper present but not overpowering.

Hoards of helpless pumpkins were viciously plucked from the vine, carted through the dark hollows, and brutally slaughtered.  Their corpses were forcefully turned inside out, to expose their juicy, tender flesh.  The results of the aftermath laid bare, atop hellish flames rising from the underworld, as their meat was meticulously charred to unveil their tantalizing flavors.  This grisly harvest pulled into purgatory and subjected to a mixed fermentation of lactobacillus and saison yeast.  The potion then was laid to rest in the darkness of oak barrels for nearly a year, repeatedly tormented by brettanomyces of lore, and then ultimately steeped in seasonal spices of cinnamon, ginger, and clove.