Unpredictable and lots of fun.
A base Session IPA barrel aged in Cherry Wine barrels with the addition of Brettanomyces yeast.
Style: Session IPA
Oude Geuze 3 Fountains is a completely natural geuze consisting of an assembly of 1, 2 and 3 years old lambic aged in oak barrels.
These labels is a natural, unfiltered beer that undergoes secondary fermentation spontaneously at least 6 months even after bottling on the bottle.
Oude Geuze 3 Fountains can be stored up to 10 years in a stable, cool cellar after bottling date. Oude Geuze, long preserved in terms of acidity is softened but gets more complex taste tests.
Style: Oude Geuze
Saisons have been around for ages. Traditionally brewed by Belgian and French farmers to provide refreshment during harvest. I'm guessing that flavour wasn't a main concern back then; the priority was to provide a beverage that was safe to drink, because water usually wasn't. Never the less, over time they developed a beverage chrarissed by beer geeks of the modern world. The alcohol content was low, so the workers could consume enough to keep hydrated and still perform their job: To load the barn with enough barley for next years brewing season. I bet these hardworking, humble farmers never imagined, that centuries later, their style of brewing would inspire brewers from all over the world. As all our beers, this is a very modern, you might say new world, interpretation of this style. Based on the tradition we have used a French Saison yeast, which provides a plethora of funky, earthy, very "Belgian" flavours. From there we have upped the ante a fair bit by doubling the amount of malt, and thereby the alcohol, and loaded the kettle with punchy Nelson Sauvin hops. Unlike the original, this is not a beer meant to be drunk by the gallon. Moderation is the key for full enjoyment of all great beers.
Imagine, if you will, a theoretical macro-brewed lager. Crisp, straw-coloured, unchallenging lager. Now, try to imagine what its opposite would be. You could be imagining the 8 Wired Feijoa Sour. Different in almost every regard: a sour lambic beer brewed to a quite emphatic 9.5% alcohol, flavoured with New Zealand feijoas and aged in Pinot Noir barrels. It should be noted that where other breweries may flirt with barrel ageing, it’s a big thing at 8 Wired – at around 220 full casks, they probably have the largest stocks in the Southern Hemisphere.
This is a rippingly sour beer, one for adepts. Also, its fruit flavours don’t remain in the background like some beers in similar styles, so you’d best enjoy the Kiwi speciality. If you can check those particular boxes, this is an absolute treat – surprisingly refreshing for a beer so packed full of flavour.
Style: Sour/Wild Ale
This culinary delight is a rich farmhouse-style saison brewed with a generous helping of aromatic Turkish bay leaves and a dose of coarsely ground Tellicherry black peppercorns. The wild fermentation is finished off with cultured brettanomyces, which lend a noticeable sour note. As a collaboration between celebrated Louisville chef, Josh Lehman, and the brewers at Against the Grain, this beer highlights the interplay of cooking and brewing in a single glass. Complex, yet refreshing, this beer has a wild, perfumey aroma that prepares the palate for the tangy, yeasty flavor that mingles with spiciness from the spices as well as the phenols produced in fermentation.
Another Funked Up Belgian style saison finished with Brettanomyces. The grain bill includes Pilsner, Vienna and Munich malts. The addition of spelt provides a crisp, dry finish and 60# of honey gives it a complex sweetness and lighter body. We fermented with a Belgian Saison yeast and then tucked this away for 6 months in steel wine barrels where we added the juice of hundreds of pounds of cantaloupe and honeydew melons. Then inoculated the barrels with a wild yeast, Brettanomyces Bruxenellenis to eat the extra melon sugar and produce funky flavors. If that is not interesting enough we bottle and keg conditioned (naturally carbonated) the entire batch using only yeast, more honey and melon juice (that’s crazy stuff there folks). The resulting beer is fresh, fruity and funky.
Chimay Blue is principally distinguished by its character of a strong beer. This is a beer whose fragrance of fresh yeast with a light, flowery rosy touch is especially pleasant. Its flavour, noticed when tasting it, only accentuates the pleasant sensations perceived in the aroma , while revealing a light but pleasant touch of roasted malt. This top fermented Trappist beer, refermented in the bottle, is not pasteurised.
Style: Belgian Strong Ale
1948, Father Theodore isolates the unique yeast cells that today still form the basis for brewing the Chimay beers and creates the Chimay Red in 33 cl bottle.
The Chimay Red Cap, or "Première", in 750 ml bottles, is the oldest of the Chimays. This Trappist beer possesses a beautiful coppery colour that makes it particularly attractive. Topped with a creamy head, it gives off a slight fruity apricot smell from the fermentation. The aroma felt in the mouth is a balance confirming the fruit nuances revealed to the sense of smell.
De Molen is well known for the big dark ales, and also the lighter pale ales and IPA’s. But a great brewer can turn their hand to any style. Heen (‘ee’ is pronounced ‘a’, as in hate) & Weer translates as ‘Back & Forth’, and is De Molen’s take on a Belgian Tripel style.
The Belgian yeast aromas are present, but there is also a big malt sweetness as some peppery spice.
This follows through in the flavour. An initial sweet malt hit offers brown sugar, ripe fruits and an alcohol warmth. Then the bitterness works to balance the sweetness, much higher than a normal tripel. Coriander and a little peppery bite aid the hop bite to produce a lingering bitter, spicy finish.
Style: Abbey Tripel
Slightly malty, a nice touch of alcohol, spicy. Feels like the sound shot of alcohol is igniting the mouth. In reality the tongue and palate are warmed. The taste is characterized by its roundness. The aftertaste is strong, long-lasting and dry bitter.
Style: Belgian Strong Pale Ale
Black Currant is a sour beer fermented with black currants. To give the beer its sour taste we add lactobacillus to the mix. A beer within the New Nordic Beer Project, brewed with only Nordic ingredients.
Style: Sour Ale