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.

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.

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."

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.

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.

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.

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.

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.

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.

An intriguing brew here from Jackie O's in Ohio in collaboration with The Answer Brewpub, Orange Crates started life as a Belgian blonde style ale, which was dry hopped. It was then conditioned with brettanomyces for two months. A balance of creamy, approachable notes with bold, funky elements. Lemon peel, tangy lime, barnyard hay, vanilla, ripe banana, some oily Hoppy notes.

Not just pretty in pink, this dry rosé also has plenty of depth. Wafts of wild strawberries and cream, kiwi and tangerine command attention. Plush flavors include mango, passionfruit, and starfruit. A hint of tannin and a fresh burst of acidity allow for an approachable, yet complex experience.

The Augustinian Canons Regular monastery of Neustift is located in the northern-most region on the southern side of the Alps. Loads of candied raspberries, incense, violets and orange blossom on this pinot noir. The initial richness leads into a balanced medium-to full-bodied wine which is quite restrained. The finish is long, wrapping up agile citrus fruit in velvety tannins.