Sour & Lambic

Hommage is a lambic blended with Pajottenland raspberries and sour cherries. (6%)

Strawberry Rhubarb is a beer that glows ruby in the glass, bursts with strawberry aroma, and bites with every sip. Bright and effervescent, this sour is a fun and refreshing, lip-puckering treat perfect for every occasion, any time of the...

The typical sweet and sour taste of a Rodenbach Grand Cru is produced by a two stage fermentation process called mixed fermentation, involving top-fermentation and bacterial fermentation using lactic acid bacteria. The Rodenbach Grand Cru matures in oak foeders, or...

Rodenbach Alexander is a blend of 2/3rd aged Rodenbach (2 year matured beer from oak standing Foeders) and 1/3rd young ale, then macerated with sour cherries.

This blend of spontaneously fermented beer is aged on local raspberries. We begin brewing Coolship Red with Pilsner malt, 40% raw wheat, and aged whole-leaf hops. The unfermented wort is then transferred to a large shallow pan called a coolship,...

Fruity notes from imported Belgian yeast swirl through a precise souring. Pucker up to a bite of citrus laden tang ending with a delectable experience.

This award-winning version of Oak Aged Seizoen Bretta is refermented with 1.5 lbs/gal of juicy ripe peaches from the Hood River Valley for several months before blending the aged beer with some young beer and fresh brettanomyces yeast, providing natural...

A Belgian saison beer brewed with cocoa powder and chili pepper? Ay, caramba! Score another one for the unpredictable brewery that was the first — and so far, the only — to make ales out of dandelions and mushrooms, among...

Sippin’ Pretty is our Fruited Sour Ale. Loaded with our unique blend of açai, guava, and elderberry, and balanced with a delicate addition of Himalayan pink sea salt, this beer pops with a bright ruby color and a refreshing tart...

Aged with strawberries for three years in bourbon barrels, this strong, sour ale has the aroma of strawberry preserves and toasted oak. The finish is sweet & warm, with berries & oak present throughout.

We first began experimenting with Belgian-style ales in 2006, and fresh, whole peaches were selected as one of the first fruits to add to the sour beer that we had fermented for over eight months in white oak barrels. We...

Added raspberry juice to the lambic creates a delicate fruity aroma and a beautiful dark pink color.