Where fermentation never truly ends. These living ales evolve through time, wood, and the unseen work of BreWING YEASTs.

We are excited to offer our polymicrobial style ales aged in handcrafted French Oak Foeder (FOOD-er) barrels. These ales combine wild yeasts and bacteria with brewer’s yeast fermentation, and the subtle influence of French oak, creating complex layers of tartness, funk, and gentle spice. Slow aging in large foeders allows for secondary fermentation to deepen and harmonize flavors, producing a refined, evolving beer that honors both tradition and innovation.

THE BEER IS ALIVE.

Bottle-conditioned beers undergo a slow secondary fermentation in the bottle, producing natural carbonation and a living character that evolves. The fine bubbles are soft on the palate, offering elegance rather than force. At the same time, the wild yeasts and bacteria work quietly beneath the surface, shaping flavor, developing nuance, and deepening complexity with every passing month. Whether enjoyed fresh for its bright acidity and subtle funk or cellared to allow layers of fruit, oak, and earthiness to unfold, this beer rewards patience and curiosity. Pour gently, or swirl to embrace its soul.

saison with door county cherries

A clean, crisp, and dry Belgian-style saison with a wild twist—fermented with Brettanomyces Blend and aged in Chardonnay barrels with Door County cherries. The cherries bring bright, tart fruit character, while the Chardonnay barrel adds subtle oak and wine-like complexity. Rustic, funky, and refreshingly drinkable, with just enough wild edge to keep things interesting.

Fermented with Brettanomyces Blend

Alcohol by Volume 8.0%

Kriek with door county cherries

A layered sour ale where vibrant Door County cherries meet bright acidity and a touch of wild Brett funk. French oak foeder maturation and Cabernet barrel aging add notes of red currant, black cherry, oak, and soft wine-like tannins, leading to a dry, complex finish with natural bottle-conditioned carbonation.

Fermented with Brettanomyces

Alcohol by Volume 8.9%

brett tripel with apricot & peaches

Our golden Belgian Tripel aged in oak foeders for added depth and nuance. Bright notes of pear, apricot, and clove meet Brettanomyces-driven funk, subtle oak, and a dry, effervescent finish. Wild, layered, and built to evolve in glass or cellar.

Fermented with Brettanomyces

Alcohol by Volume 11.4%

flanders style red

A sour and fruity oak-aged reddish Belgian-style ale with malt flavors and fruit complexity. This sour suggests a vintage red wine.

Fermented with Pediococcus, Lactobacillus,and Brettanomyces Lambicus

Alcohol by Volume 6.8%

all the brettssaison

A clean, crisp, and dry Belgian-style saison with a wild twist—fermented with brettanomyces for subtle funk and farmhouse character. This beer is refreshingly drinkable while still offering that rustic edge—a perfect companion for late evenings.

Fermented with Brettanomyces Blend

Alcohol by Volume 5.7%

MIXED FERMENTATION