The methods used for centuries to produce sour beer appeal the most to us, that is, the mixed fermentations of yeast and bacteria over time in oak barrels, blended to achieve a desrired profile. We produce base beers with specific characteristics, designed to feed and nurture the microflora in each barrel for between six months and two years. We taste our barrels along the way, monitoring for flavor, maturity and acidity and then create or recreate beers that are balanced, delicious and inspriring. Our goal is to create sour beers which are excellent at the time of blending and serving but that have the potential to mature and evolve with time.

Our sour program began in 2014 when we added mixed cultures and cherries to a barrel of Belgian quad, a beer that became our first release Vox Maris, and we've never looked back.

To see what we currently have on tap in each of our locations - click the button below