OUR BEERS

Fermented with our house mixed culture

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.

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

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)

Fermented and matured in red wine and whiskey barrels with our house mixed culture

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

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

With grape must (second use grapes)

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.