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

Now Available in FXBG Now Available in RVA

What the Astronauts Drink Sour - Berliner Weisse

4.75 % | 13 IBU



Berliner Weisse infused with orange flavored drink mix for a familiar TANGY flavor. Take a refreshing space walk while cans last.

Now Available in FXBG Now Available in RVA

Slightly Stoopid Sour Irish Stout

4.9% ABV | 33 IBU

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.

Now Available in FXBG Now Available in RVA

Earth Divine Solera Sour

4.1% ABV | 8 IBU

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.

Now Available in FXBG Now Available in RVA

Arnie’s Army Half & Half Berliner Weisse

4.75% ABV | 13 IBU

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

Now Available in FXBG Now Available in RVA

Dr. FouDre I Foudre Ale

6.3% ABV | 40 IBU

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.

This unique concoction is chock full of local Virginia wildflower honey from Golden Angels Apiary, and initially was propped with a Biére de Garde yeast. It was then aged for well over two years in the foudre with a Roeselare blend wild yeast to give it a distinct character showing layers of fruity complexity, while finishing dry and slightly tart.

Currant Mood Black Currant Gose

7.6% ABV | 15 IBU

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.

Cranberry Überlin Berliner Weisse

4.75% ABV | 13 IBU

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

Now Available in FXBG Now Available in RVA

Wake Me Up Before You Gose

4.6% ABV | 10 IBU

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…

Must Be Nice. White Wine Sour

4.5% ABV | 12 IBU

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 in FXBG Now Available in RVA

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.  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.