Perpetual Dot is a two year blended Golden Sour fermented and aged in oak. We did a secondary fermentation with our Vermont wildflower honey, guava and lemon zest. Perpetual Dot opens with tangy ripe strawberries, mangos and honeydew melon fruits and closes with a mellow tannin floral finish. Bottled November 2019.

We blended 12 and 18-month-old golden wild ale aged in white wine barrels on to Vermont grown Purple Sage and our own wildflower honey for another 4 months. At the time of bottling in the summer of 2019, we zested Kaffir and Key Limes to deliver a mouthwatering vibrant minty, pine-like aroma with a wild juicy dry sour citrus finish.

Spontaneous Dot Elderberry is a Vermont grown beer naturally fermented and conditioned using the wild countryside yeast and bacteria. This beer was fermented and aged in oak and expresses a lively earthy acidity that’s jammy with a light natural tannic wine funk. ⠀ ⠀ In the Fall of 2016, we set forth to brew our first Vermont spontaneous grown beer. We aptly chose Andrew Peterson's farm malthouse that is situated around Boyers Fruit orchard in Monkton. Under the cool night sky where the Vermont wild yeast blows we allowed this dextrin rich wort made from Vermont grown and malted barely, raw wheat from Nitty Gritty Grain of Charlotte, and a touch of aged hops from Homestead Hops of Starksboro settle in for the evening. We followed up with the same process in 2017 where both vintages sat untouched in 500 liter oak barrels. In the fall of 2018 we blended and finished this beer off with Elderberries from @Thorn Hill Farm of Greensboro. Following a final barrel fermentation and aging, we bottle conditioned this beer in the summer of 2019 with Burlington’s own BTV honey.

Initially fermented with Horus’ culture in 2 French oak puncheons for 6 months. Then, we transferred the beer into our American oak foedre for its final 3-month rest with the live yeast and bacteria that we've cultivated in the oak over time. Lakeshore Hawk is an elegant beer, expressively citrus-forward, rounded out by the oak, with a champagne-like finish.

A true Geuze. A blend of 1, 2, and 3 year-old lambic aged in the bottle for at least 6 months after blending. Continued fermentation in the bottle. Spontaneously fermented by wild yeasts. Famous for its champagne-like spritziness. The aromas and flavours will evolve from notes of vibrant fresh citrus, zesty and grassy notes to a mellow, oaky, stone fruit bouquet. Lambic and Geuze are living, cultural heritage rooted in the Zenne Valley. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions in the blend, etc. When cellared properly, 3 Fonteinen Oude Geuze can be aged for several decades.

Award Winning Bottom Fermented Dark Doppelbock Beer

Spontaneous fermentation beer obtained from the blending of 1, 2 and 3 years old lambics. Unfiltered and unpasteurized, it is re-fermented in the bottle for a minimum period of 6 months. The lambics used were fermented and matured in our own oak barrels at the blendery. They are made from worts brewed by Boon, Lindemans, Girardin and Cantillon. The taste is tart and dry but has a certain roundness that makes this Gueuze à l’ancienne particularly accessible for non-experts. It will also delight fans of the genre for its sweet complexity. It also has a slight dry bitterness because of the youth of the oak barrels used, as they still release some tannins. It has a fresh lemony nose.

A spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic

Double Negative pours jet black with burnt orange highlights. Aromas bursting from the glass include coffee, bitter chocolate, caramel, black currant and blueberry. Creamy and viscous on the palate, the flavor initially follows the nose. A pop of smooth bitterness comes after, and then a lingering, roasty finish.

Tracery, Grimm's Saison de Coupage, is a traditional Belgian farmhouse style in which barrel-aged sour beer is blended with fresh saison. Their coupage is a blend of 70% young saison and 30% barrel-aged golden sour. A light and refreshing tartness from the barrel blend and a subtle display of Belgian yeast esters make this beer an approachable gateway beer for those looking to explore mixed culture and/or Belgian styles.

A deep, dark and profound stout. Espresso coffee is infused during the brewing of Péché Mortel, resulting in an intense dark beer with roasted malt flavours enhanced by bitter coffee. The dry finish is long and persistent. Intended as a tasting experience, we invite you to enjoy this brew in moderation.

Gently-salted grisette brewed with American hops, wheat, grapefruit and lime juice, and conditioned with agave.

This Belgian strong golden ale is an award winning beer. With a nice balance of malt and spice this beer delivers quiet a punch.