OUR BEERS

We took our Oak Aged Initiation’s Over and fermented it in wine barrels for five days. Then we transferred it into stainless and blended in a portion of straight foeder beer. Named for his daughter Harper’s middle name, it’s apropos that this batch of Adelia was one of the last beers that Dave helped blend.

It then sat in stainless for a few months and then matured even more while naturally carbonating in bottles for 3 months. A true mixed fermentation farmhouse ale. Aromas of unripe peaches and citrus Sweetarts, with light floral notes similar to a wild flower honey. The nose also brings light amounts of Brett funk and low level earthiness. It drinks light and crisp with a delicate but lingering acidity. It has a small amount of Brett funk but the main driving flavors are reminiscent of citrus Sweetarts and white peach.

Blended foeder beer with pineapple sage

With Mourvèdre grapes and locally grown blackberries and raspberries from Ward's Berry Farm and Dave's sister's farm in Charlestown, RI.

Batch #1 (500mL Bottle): Fermented with our house mixed culture in oak with Zinfandel grapes. 8.4% abv (released July 13, 2018)

Batch #2 (12oz Can): with Syrah grapes. 9.3% abv (released May 7, 2019)

Batch #3 (12oz Can): with Malbec grapes. 8.8% abv (released July 16, 2019)

Batch #4 (12oz Can): with Cabernet Franc grapes. 9.0% abv (released November 14, 2019)

Collaboration with Burlington Beer Co. Made with foraged red clover, malts, and fermented and aged in Stonecutter Gin barrels

Blend of 8 month and 1 year old oak foeder beer and refermented with pink guava. Super light, tropical, lively, and refreshing. Guava character is present without being a fruit bomb.

This version of EZ Mode is the same Oak-Aged Ale based with Pink Guava, but then also conditioned on Pineapple. Light and subtly tart with notes of overripe guava, candied pineapple, peach rings, fresh squeezed blood orange, white nectarine, and a soft oak presence.

With Apricots. Brewed around Dave's daughter, Harper's birthday.

With Blackberries. Brewed around Dave's daughter, Harper's birthday.

With Tart and Sweet Cherries. Brewed around Dave's daughter, Harper's birthday.

Collaboration with Dssolvr. With pink guava and white grape.

100% Brett fermentation in oak barrels with a single strain of Brettanomyces (Brett C) and dry-hopped prior to packaging

Oak Aged Foeder Beer & Pear Cider blend. The perfect balance of bright citrus acidity, sweetness, dry cider notes, smokiness, and funk.

Blonde ale fermented in oak with blood oranges

Blend #1 (500mL Bottle): 40% Foeder 2, 40% Foeder 3, 20% Foeder 5 and conditioned on light amounts of lavender, vanilla beans, and spruce tips. 6.7% abv (Released 7/4/18)

Blend #2 (500mL Bottle): 15% Foeder 1, 50% Foeder 2, 35% Foeder 3 and conditioned on light amounts of lemon verbena and lemongrass. 6.7% abv (Released 12/1/18)

Blend #3 (12oz Cans): Conditioned on lemongrass and lime leaves. 6.3% abv (Released 6/25/19)

Blend #4 (12oz Cans): Conditioned on lavender, spruce tips, and vanilla beans. 6.3% abv (Released 1/3/20)

RETIRED- 2016. Fermented and matured in red wine and whiskey barrels with our house mixed culture. This name is now used for a Berliner Weisse.

Fermented and matured in oak with multiple strains of Brettanomyces, Lactobacillus and other local, wild yeast.

Reap is a Single Fruit Wild Ale series where we take the best liquid from Oakville and flooded it over massive mountains of fruit coaxed from local purveyors, farmers, and (sometimes) our own family’s yards.

Batch 1 Blueberry was aged for a year in oak foeders and was re-fermented on fresh picked blueberries from both Ward's Berry Farm in Sharon, MA and Dave's sister's farm in Charlestown, RI. (Released 12/13/18)

Reap is a Single Fruit Wild Ale series where we take the best liquid from Oakville and flooded it over massive mountains of fruit coaxed from local purveyors, farmers, and (sometimes) our own family’s yards.

Batch 1 Peach was aged for over a year in oak foeders and was re-fermented on ripe peaches from Ward's Berry Farm in Sharon, MA. (Released 1/4/19)

Collaboration with Oberlin and Birch restaurants. Oak aged ale with naturally fermented, locally sourced cider apples.

The 1st variation in our Alpaca Magi series: with raspberries.

Batch 1 (500mL Bottle)

Batch 2 (12oz Can): Released 4/30/19

Fermented and matured in oak for 1 year, refermented with apricots and white peaches, and dry-hopped with Galaxy hops shortly before packaging

The 4th variation in our Alpaca Magi series: with dark, tart cherries, plums, black currants, and raspberries.

Batch 1 (500mL Bottles)

The 2nd variation in our Alpaca Magi series. Blonde ale fermented in oak with raspberries, blackberries, blueberries, and cherries

A blend of ales fermented in both oak Foeders and Woodford Reserve bourbon barrels. It was conditioned on locally sourced blackberries and raspberries for a year and then refermented on Merlot grapes to finish. It has aromas of a freshly baked jelly donut, macerated grapes, and berries galore with lime zest sprinkled over. A smorgasbord of tropical and stone fruits and berries abound in this tart punch with grape tannins coating the tongue leaving you wanting more!

The 5th variation in our Alpaca Magi series. Ale fermented in oak foeders with tangerines, passionfruit, mangoes, and blackberries.

The 3rd variation in our Alpaca Magi series: with cherries, black currants, and plums.

Batch 1 (500mL Bottle)

Batch 2 (12oz Can): Released 4/30/19

Oak Aged Ale with Second Use Red White Grapes

Second release: Feb 2022- 500mL bottle Original release- 12oz can

Collaboration with Fully Rooted Juice and Kombucha.

Oak Aged Foeder Beer blended with Fully Rooted Kombucha and Watermelon Juice (also contain Beet, Apple, and Lemon juices.) Aromas of watermelon Jolly Ranchers, and Fun Dip. Notes of delicately, sweet watermelon with a balanced acidity and lingering kombucha funk.

Batch #1 (12oz Can): with Chardonnay and Gewürztraminer grapes. 9.6% abv (released May 7, 2019)

Batch #2 (Draft Only): with Sauvignon Blanc grapes. 9.2% abv (released July 2019)

Batch #3: with Viognier grapes. 9.2% abv (draft released November 2019, cans released December 14, 2019)

Aged in our oak foeders for close to a year, this Brett forward mixed-ferment IPA is dry and effervescent, mildly tart, and billows forth with aromas and flavors of zested lime, muscat grape, pineapple, and lemon Italian ice.

Collaboration with Burlington Beer Co. Made with foraged red clover, malts, and mixed culture.