Sour - Wild Ale

Base sour beer used to make Cuv�e de Ranke.

�Collaboration with my friend Ron Jeffries from Jolly Pumpkin". Brewed with Hoonah Alaska Sea Salt. Hand made by Jeff Chelmo. Fermented with wild A...

Sour ale brewed with cherry juice and almond bran aged in American and French oak wine barrels.

Sour Ale brewed with Cranberry and Peach aged in American and French Oak wine bearrels. A blend of 18-36 month old blonde ale, fermented with Brett...

Our Flower Sour is a funky blonde ale, aged for 18-24 months in our French oak barrels and flavored with an assortment of flowers including rose, h...

La Sir�ne's Paradoxe is a lively and lifted beer that encompasses our in-house natural souring method combined with a lovely Farmhouse style ale an...

A blend of 3 year old mixed fermentation and 1 year old saison, aged 4 years in chardonnay barrels A very simple malt bill and single step infusion...

This beer pairs two �blancs�: California-grown Muscat Blanc grapes and German Hallertau Blanc hops. Blended together in wine barrels and large oak ...

Lambic inspired ale. 3 year old blend of sour ale. Solera ageing in Cabernet Sauvignon wine barrels. Full of wild yeast & brettanomyces. Sauvag...

A sour ale brewed the traditional way. Aged in Pinot Noir barrels for 2 years with blackcurrants & a bunch of microbes, creating a complex mela...

Beer of mixed fermentation, the Stout Rullquin is obtained from a blending of 7/8 of Rulles Brune (Stout de Gaume) and 1/8 of a blend of 1 year old...

The Petrus Sour Power Six Pack Sampler features 4 of Global Beer's finest sour ale offerings brewed by Petrus. Included in the pack are three Petru...

Aged? Many beers have a long maturation, but this one has only 24-36 months in oak barrels. Pale? This beer has an old gold to bronze color, rather...

Tangerine de Brettaville celebrates the flavors of citrus in beer.  We start by brewing a funky brettanomyces fermented base beer in large oak foed...

We love Mosaic hops. Originating from the Pacific Northwest, these American-grown hops explode with aromas of ripe mango, pineapple, and tangerine....

Aged on currants and cascara with brettanomyces and pediococcus in Pinot Noir barrels. Then blended into a red wine foedre for further aging.