This big ale has notes of lemon peel and peppery spice from the Saison yeast, topped with ripe mango and grassy hay character from the long aging on Brett. A carefully crafted grain bill provides a mouth-filling malt character despite the dry, crisp finish. This is everything we love about Saison, barrels, and Brett, all rolled into one.

Dark golden clear body no head. Smell has a ton of tart fruit: lime, boysenberry, peach, lemon, with some slight Brett and hay. Taste explodes on the palate with those sweet and tart fruits plus apricot, dried cherry, plantain, and apple. Feel is a little high in the carbonation, but otherwise bright, moderately tart and has a kiss of acidity.

Expect the unexpected with this one. Imagine Oaky California Chardonnay and toasted coconut notes followed swiftly by delightfully divergent tones of bright, clean acidity, lemon peel and white peach.

A very tasty amber strong Saison, funky and oak fermented, really pretty cool, like a wild Biere de Garde or something. Its malty and sturdy on the grain side of things, with the potential to be sweet eliminated by a more mature Brettiness than a lot of their others have.

The taste is delicious. The beer has a strong oak presence to it. There is a good funk note along with a bitter and acidic orange hop note with a light vanilla in the finish. The tart comes off as an apricot tart. A highly complex earthen array chases the taste into a medium length finish and a brisk, briny and balsa-like aftertaste.

Nose is tart vinous and funky. Sour apples and pears. Some malt and a bit of horse blanket. A nice amount of oak. A white grape re-presents the grain bill with a fruity flourish. Taste is dry and tart. Like a grainy dry champagne. Sour juicy white grapes with a touch of green apple. A light oak presence from the nose. Some malt sweetness. Nicely funky.

Ripe stone fruit aromas compliment a subtle spice and nutty note from the Cognac casks, followed up by the classic funky
brettanomyces of our spontaneous culture. Delightfully even-tempered, this low acid, citrus-floral beauty sings with wood resonance and finishes sour and funky with everything nicely in balance."

Full of red fruit and spice, this wine showcases Pinot Noir’s signature silky texture and food-friendliness. Sweet cherry fruit melds with earth and spice, balanced acidity, and ripe, fine tannin, giving a long, smooth finish. Well-suited to pastas, pizza, or BBQ.

Cooked in an underground earthen oven, an animal powered tahona stone grinds the baked maguey, which is placed in pine barrels for wild yeast fermentation. Notes of chocolate and plum with hints of tobacco, nutmeg and floral aromas. Pineapple and tropical mango come through first on the palate, with herbal and cinnamon notes. Tobalá’s floral finish is light and long lasting.

Tart red plum aromas met with sagebrush and turned earth on the nose of this bottling. The palate shows a lot of herbal influence, with plum and red cherry adding fruit flavors.

This is really nice and very complex. The hop character is sparkling, citrusy and sprucey, and adds a lot to the beer. There’s a nice oak character- it’s almost like white, it doesn’t feel like the usual oak character you would get from something like this. There’s some slight malt sweetness, stone fruit, lemonheads, and a heavy and compelling acidity.

Very sweet/tart with a modest pucker. Strong oak... fruit and berry. Baking cherry, funk, green apple, honey, tanins, and caramel. Whiskey subtle but present and adds a nice undertone. Moderate acidity... this baby has some bite. Medium bodied... zesty carbonation. More funk, tart, and fruit to finish.

The Brett is big in the smell. Tart blueberries with some perceived vanilla to my nose. Yummy tasting, Brett in unison with the tart blueberries and the oak adds some woody notes. No sweetness here. Who needs it. Good puckering mouthfeel, tasty brew overall. Expensive but worth it imho.