Wild Brut IPA #1


100% spontaneously fermented oak barrel-aged IPA. Influenced by the hop revolution of today while respecting the traditions of yesterday, this is our take on a hop assertive farmhouse ale. Coolshipped in the cold winter months of 2017, we fermented and barreled-aged in french oak puncheons to create a truly Santa Cruz native Wild Brut IPA. The wild yeast produces a bright stone fruit character and a tart gentle acidic bite. Double dry-hopped weeks apart with a blend of whole leaf Mosaic, Citra, and Simcoe hops to pronounce both a bett hop character on top of a fresh juicy tropical fruit, citrus, and pine.

Dark Farmhouse #3


Dark Farmhouse #3, 100% spontaneously fermented dark wild sour. Pours dark and opaque in color with a frothy off-white head. Flavors of dark chocolate, crystal malts, ripe fruit, and roasted coffee from the specialty malts. Combined with an expressive lactic acidity and fruity ester profile from our native micro flora, this makes for a truly unique and full flavored dark sour.

Saison #4

Saison #4, with local wildflower honey, Sapphire dry hopped. One of our spontaneous beers from last year blended with a 2.5 year old saison. The native microflora imparts a unique stone fruit character to our spontaneous beers, while the fermentation process strips away the sweetness from the honey, revealing the subtle flavors from the hills it was made. Juicy, tart, complex, and delicious.

Golden Sour #3

Golden Sour #3, with black currants. Our spontaneous Golden Sour base aged on black currants pours a light pink in color. Subtle hints of blackberry and raspberry. The peppery flavor of the black currant is apparent, but not dominant. This leaves room for the base beer and the flavor of the fruit to shine through in equal parts.