Bar Down / Sudden Death Type_Lambic - Framboise and then fermented with Thiol

and then fermented with Thiol Theory yeast (thanks to @yeastcanadainnovations)

We recommend indulging at proper cellaring temperature (~55ºF) allowing the oak-derived vanilla to rise beyond the aroma while the hand-split beans take the driver’s seat

Method Traditional Spontaneous Ale - Three Year Blend

Fruited Sour conditioned on a lot of Pineapple

Strawberry Whine is packed with literal tons of hand processed fresh strawberries from our friends at Tomatero Farms in Watsonville

Bar Down / Sudden Death Type_Lambic - Framboise and then fermented with ThiolIn collaboration with our hockey loving buddies from Sudden Death, we brewed a Hazy German IPA using 100% German grain, yeast, and hops Calista, Hll Melon, Mandarina Bavaria, and Tango