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

Now Available

Must Be Nice. White Wine Sour

4.5% ABV | 12 IBU

4.5% ABV~12 IBU

Sours & Wilds Series

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.

Now Available

Bartlett & Bosc Pear O.T.I.S. Cucumber Melon Sour

5% ABV | 24 IBU

Now Available

Tart Cherry O.T.I.S. Cucumber Melon Sour

5% ABV | 24 IBU

Now Available

Beyond The Ouija Tripel Oak Brett

7% ABV | 22 IBU

This Belgian Tripel was aged a full year in wild oak barrels with 3 Fonteinen yeast to summon a delectable, fruity sweetness followed by a dry, funky finish. Go Beyond the Ouija to say hello to this old friend, for the table is rumbling, the glass is moving, no I was not pushing that time…it spells T.R.I.P.E.L.

Now Available

Rot•In•Hell Pumpkin Sour

5.4% ABV | 18 IBU

Hoards of helpless pumpkins were viciously plucked from the vine, carted through the dark hollows, and brutally slaughtered on the crisp, cool All Hallows’ Eve of 2014. Their corpses forcefully turned inside out with a cleaver, to expose their juicy, tender flesh. The results of the aftermath then laid bare, atop hellish flames rising from the underworld, as their meat was meticulously charred to unveil their tantalizing flavors. All in preparation to meet their final maker and liquid tormentor. An experiment in mixed strain fermentation, the precious wort was first soured with lactobacillus, and then progressed to primary fermentation with the addition of a savage Belgian yeast. The resulting concoction was then laid to rest for nearly a year, oak barrel aged with a blend of roasted pumpkins, spices, and a third yeast addition of Brettanomyces from 3 Fonteinen. Resign yourself and accept your fate to (try) Rot•In•Hell.

Now Available

Wake Me Up Before You Gose Sour

4.6% ABV | 10 IBU

Wake Me Up Before You Gose is a lighthearted look at a Germanic sour that does a jitterbug into your brain, with the exertion of both Lactobacillus and Brettanomyces.  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 hand-harvested fleur de sel (French 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…