A Hazy IPA with Motueka & Riwaka. Brewed for our Factory Craft Beer Festival 2026. This one is hopped with a couple of our favorites: Motueka and Riwaka. Beautiful fresh and vibrant aroma of fresh lime, stone fruits and floral notes. Head Brewer Jirka Ordén

A cheesecake flavoured sour beer with strawberry.

A Hazy IPA with Galaxy, Rakau, Idaho7, Peacharine, Motueka, Nelson Sauvin, Riwaka & Sabro. "Again after our Factory Craft Beer Festival we combined the forces with all the UK breweries. Each selected a hop variety, resulting in this crazy hop combo of: Galaxy, Rakau, Idaho7, Peacharine, Motueka, Nelson Sauvin, Sabro and Riwaka." Head Brewer Jirka Ordén

FECHA DE ENVASADO: 30-04-2026 Smoothie Sour (6.5% ABV | pH 3,5 | 13ºP) Fruta: Banana, Piña y Coco. Fermentado con Philly Sour

Saison collaborative vieillie en barriques. Mélange des levures de toutes les brasseries Barrel aged saison brewed the 13th of june 2025 for ou second rustic beers micro festival with the yeast mixes of our guests.

On a chargé la couronne. Pêches jaunes, pêches blanches, pêches de vigne, abricot — quatre fruits à noyau dans le même brassin, à plus de 30 % de purée comme le veut la Smooth Series. Si tu connais déjà la gamme, tu sais : c'est épais, c'est crémeux, ça pourrait presque se manger à la cuillère. Si tu découvres : prépare-toi à boire un dessert qu'on a accidentellement mis en canette. Petit twist sur celle-là : on a ajouté du poivre Voatsiperifery, un poivre sauvage qui pousse uniquement sur les lianes des forêts de Madagascar. Ça apporte un truc floral, légèrement boisé, presque agrume — qui vient soulever le côté gourmand de la pêche au lieu de l'assommer. Notre idée. On a longtemps tergiversé. On regrette pas. Pour la collab, on est allés chez Ophiussa à Setúbal — la côte sud du Portugal. Ces gens-là sont des spécialistes de la smoothie sour, ils en sortent des dizaines, et leur approche du sour fruité colle parfaitement avec ce qu'on cherche dans la Smooth Series. Brassin sur place, soleil dehors, ambiance road trip. À boire glacée. Très glacée. Idéalement les pieds dans le sable. - Au nez : compotée de pêches au sirop, abricot bien mûr, vanille du lactose, et la touche florale/agrume du poivre Voatsiperifery qui pointe en arrière-plan - En bouche : épaisse, crémeuse, presque dessert — chair de pêche fondante, acidité douce qui équilibre le sucré, et cette pointe poivrée chaude/boisée en finale qui réveille la fin de bouche et empêche la lourdeur

New Zealand NEIPA brewed with new hop variety from New Zealand - Manilita. The aroma is dominated by juicy mango notes complemented by the tropical and white-grape profile of Motueka and Nelson Sauvin. 16,5blg

A Hazy DIPA with Nelson Sauvin & Nectaron "With Patterns we used Rakau in the whirlpool and it was then dry hopped with Nectaron and Nelson Sauvin. Expect a complex set of earthy and fruity aromas. Grapefruit, stone fruits, white wine and white pepper earthiness." Head Brewer Jirka Ordén

Collab Spontanerie & Galibot Gamme Experiment'Ale Bière éphémère et non barriquée Double neipa 8% info soon...

Imperial stout bryggd med ostron, dragon och vanilj!

A collaboration with our dear friends from Track Brew Co from Manchester, 80% Nelson Sauvin, 20% Riwaka The return collab at their's is 20% Nelson Sauvin, 80% Riwaka, 2 of our favorite NZ Hops

Double New England IPA hopped with a brand new product from our US hop supplier, Yakima Chief Hops. Cryo Fresh™ is freshly harvested hops that are powdered and then frozen to lock in all the aroma. In this case, it’s Simcoe, bringing notes of citrus, resin, and a subtle hint of berries. 18blg

The can. You opened it. We came. A DDH Double NEIPA loaded beyond reason - Mosaic, Nectaron, Riwaka, Krush. Demons to some, angels to other. We have such sights to show you... 20blg

A fresh new drop in our collab series with Warsaw’s Raj Piwosza! This time we went all in on a citrus-tropical hop combo of Citra, Riwaka, and Krush. Juicy, lightly bitter, and packed with mango, lime, and guava vibes. 18blg

Three years ago, somewhere in England — a festival, beers, and a meeting with Montreal’s finest. French speakers abroad… of course it clicked instantly. Stout talk, Guinness talk — pure passion. One thing led to another, and here we are. DDH DIPA — 8% ABV Collab: MESSOREM Hops: Motueka, Citra, Riwaka Nose: ultra hazy vibes, soft mouthfeel, creamy texture with passion fruit and subtle oat sweetness. Palate: loaded with stone fruit aromatics — smooth, juicy, and generous. Full-bodied, lush, and dangerously drinkable.”

​Menno Olivier, the founder of Brouwerij de Molen who now brews in Spain, released this beer under his Menno Olivier Brewing label. It is a massive Triple IPA that balances its high bitterness with a heavy citrus profile.

DDH Gluten-Free IPA brewed with hand-selected Strata hops from Crosby farm. *Gluten-free from February 2025

Z kultowym krakowskim pubem Weźże Krafta przyjaźnimy się nie od wczoraj. Kolejny tego dowód stanowi piwo, które trzymacie w ręku; obficie chmielone podwójne hazy IPA z dodatkiem skórek i soku z pomarańczy oraz świerku.

Bière éphémère - Moondrop - Double NEIPA

A Hazy DIPA with Luminosa, Rakau & Nelson Sauvin. "We teamed up with Blackout Brewing to create a big Hazy DIPA. We selected a cool hop combo of Luminosa, Rakau, and Nelson Sauvin. It’s the first time either of us has used Luminosa, so this one will be interesting. We get beautiful bright stone fruit and grassiness from Rakau, that white wine, white pepper and gooseberries from Nelson. Luminosa is expected to add notes of peach, orange peel, papaya, and guava." Head Brewer Jirka Ordén

Aged in Sauternes barrels.

We ain't leavin' nothin' on the table. Citra, Simcoe, Nectaron - fully loaded. Bitterness? Turned up to max. It's not a game, it's war. Drinkin', toasting, straight West-Coasting! 14blg

A sea of flowers blooms in the stretch of land between our wooden barn and the hop fields behind our brewery. Each of these flowers hosts colonies of organisms. Some of these organisms enjoy making beer like we do. Yeast is a wild creature, after all, so we will befriend some and let them help us make this series of wild ales. A wild ale is a beer that is entirely fermented by wild sources of yeast and bacteria. In our case, the source is flowers from our farm. Its fermentation and final form are unpredictable, making this beer a journey for brewers. Three yellow dandelions were discovered to be the best brewers out of the sea of flowers. The organisms that called the dandelions home were noted to produce unreal flavors of ripe pineapple, hard candy, and tea leaves, create a pleasant balance, and level of acidity, and finish the beer clean and clear in both taste and appearance. We experimented with other flowers and even fruits, but nothing compared to the work of the dandelion culture. This beer is then fermented by the dandelion culture only and entirely in wooden Sake barrels, which is adding this beer a traditional sake notes very fragrant with a slightly nutty flavor.

What’s green and smells amazing? Of course – the new Gelato XTREME. LOADED with fruit (banana, mango, and kiwi), plus marshmallow, vanilla, and that green color from spirulina. A decadent, delicious beer dessert! 30blg

With our new Gelato, we’re taking you on a trip to sunny Sicily! Arancia Rossa is a sweet-and-sour, super intense beer packed with blood orange, mandarin, and peaches. Buon appetito! 18blg

Bretternity is a Sour Grape Saison style beer aged in white wine barrels for 12 months to continuing the maturation with whole Xarel·lo and Moscatell grapes for 3 months more. Bretternity is one of our most classic and representative beers of La Calavera since year after year we follow the same procedure to get that characteristic flavor. Each year we harvest the grapes in the same vineyards, in Sant Pere de Ribes, and then add them whole to the barrels. This process feeds and awakens the wild sugars and yeasts of the grapes, provoking a new fermentation. The result is a craft beer with a taste of the countryside, the grape harvest, tradition, customs and experience.

The Throne 6.0% | 2025 | Blended wild ale Welcome to Tuju’s wild and mysterious Wild Barrel Series. Presiding over the pack is our noble monarch, steadfast and commanding. The Throne is a complex and boldly berry-forward wild ale, a blend of barrel-aged sours of varying ages. The beers have aged 12–24 months in a blend of red wine barrels alongside our signature wild cultures. Extended aging and careful blending bring depth, subtle oak nuances, and elegant tannins. Heavy is the head that wears the crown. We have given this sovereign plenty of time to rest and develop with local blueberries and raspberries. The result is a rich and complex beer with deep acidity, gentle tannins, bright forest notes, and bold berry flavors. Please note that this beer has aging potential and will develop beautifully over several years when stored properly.

Vine rides his dark steed, wrapping your soul in a berry-laden spell. A lion’s share of sensuous indulgence, its wild and dangerous nature tamed only once it reaches the glass. A blend of golden ales, aged 12–16 months in Chardonnay and red wine barrels with our strains of Brettanomyces wild yeasts and lactic acid bacteria. Locally foraged Haskap lends royal gentleness and luscious roundness. Ready to enjoy immediately, yet over time, it may reveal new, infernal layers.

PL: Jego bazę stanowi niepowtarzalna mieszanka w stylu Saison, leżakowana w beczkach, a następnie refermentowana z lokalnymi malinami, jeżynami, śliwkami – oraz winogronami Rondo (podczas warzenia wykorzystaliśmy też słody: jęczmienny i pszeniczny oraz płatki owsiane). Już po rozlewie Wild#16 był kondycjonowany w butelkach aż przez dziesięć miesięcy. EN: Another instalment of the connoisseurs’ acclaimed line of beers inspired by light wines and ciders. Its base is a unique Saison style blend, barrel aged and then refermented with local raspberries, blackberries, plums – and Rondo grapes (during the brewing process we also used barley and wheat malts and oatmeal). Already bottled, Wild#16 was bottle conditioned for up to ten months.

Pirmasis Dundulio "laukinukas" - bandymas prijaukinti laukines mūsų soduose "įsikūrusias" mieles.. Specialiai paruošta, krakmolinga misa, leido iš lėto pasireikšti laukinėms mielėms bei kitiems mikroorganizmams, bei subtiliai perteikti jiems charakteringą vyniškai vaisišką toną, kurį pagyvina serbentų uogų taninai. Net metus trukusi fermentacija suteikė gėrimui solidų ir brandų stotą.

Assemblage de bière acides élevées en barrique et de bière de fermentation mixte fraiche sur une grosse de dose (250gr/l) d'arbouses cueillies à l'automne 2022. Blend of barrel aged sour beers and fresh mixed fermentation ale qith a heavy dose (250gr/l) of handpicked in fall 2022 fresh strawberry trees fruits.

Nom : JONG Style : Bière blonde brettée Alcool : 6% vol Conditionnement : 75cl Œil : La robe se dévoile dans un jaune intense, voilée d’un trouble séduisant. La pétillance, vive et généreuse, se remarque d’emblée et s’annonce dès l’ouverture. En surface, une fine mousse vient couronner l’ensemble. En fin de bouche apparaissent les arômes typiques de brett , fermières, de foin mais aussi légèrement épicées... Nez : De fines touches fruitées et épicées s’entrelacent, avant qu’une brett légère ne révèle ses arômes caractéristiques, à la fois fermiers et céréaliers. Bouche : L’attaque s’ouvre sur une douce amertume, rapidement relayée par des notes florales. Les fruits blancs s’invitent ensuite, suivis de nuances céréalières, avant qu’une subtile touche de brett n’apporte une acidité délicate et une finale sèche. La JONG une Brett Ale à base de Pilsen, de blé (super précurseur d'arôme pour les bretts) et de Cara pour lui donner de la couleur. Les houblons sont de chez nous, Cascade et Golding flamands. Enfin il s 'agit là d'une co-fermentation ODML + Brett "Blaringhemus", la brett de notre chai. Puis s'en suit 3 mois de chambre chaude après conditionnement pour mettre les bretts en conditions idéales, et les laisser développer tranquillement et discrètement leurs arômes typiques.

Estonian wild ale w/ Estonian sour cherries.

Darker wild ale with woody tones, dried raisins, and acetic sharpness on the nose. The taste is surprisingly soft despite its vinegar edge—smooth and balanced with woody notes. An acetic bite lingers in the finish, joined by redcurrant and dried fruits. 0,375l 451 Bottles 0,75l 229 Bottles

Double Gose with Lime and Smoked Wood | 7,5% abv

This is a recreation of a Norwegian style naturally soured ale, aged in oak wine barrels for 18 months for the authentic sour flavour.

Golden wild ale with honeyed stone fruit, cellar-like and woody notes on the nose. Dry and tart on the palate with a touch of stone fruit. A refreshing bite, rounded by subtle woody tannins. 0,375l 320 Bottles 0,75l 261 Bottles

Batch #2, aged on wooden barrels for six months

Raw sour ale partly fermented in bourbon barrels. This deep and rich copper colored beer combines a complex range of tart and dried dark fruit notes from the Kveik fermentation with a generous amount of caramel from the malts. The result is an irresistible and complex raw dark sour. Aged in oak foeders and drawn off using a one-vessel solera style method.

A sea of flowers blooms in the stretch of land between our wooden barn and the hop fields behind our brewery. Each of these flowers hosts colonies of organisms. Some of these organisms enjoy making beer like we do. Yeast is a wild creature, after all, so we will befriend some and let them help us make this series of wild ales. A wild ale is a beer that is entirely fermented by wild sources of yeast and bacteria. In our case, the source is flowers from our farm. Its fermentation and final form are unpredictable, making this beer is a journey for brewers. Three yellow dandelions were discovered to be the best brewers out of the sea of flowers. The organisms that called the dandelions home were noted to produce unreal flavors of ripe pineapple, hard candy, and tea leaves, create a pleasant balance, and level of acidity, and finish the beer clean and clear in both taste and appearance. We experimented with other flowers and even fruits, but nothing compared to the work of the dandelion culture. This beer is then fermented by the dandelion culture only and entirely in wooden Sauvignon Blanc wine barrels from Bordeaux. Kozolec wild ales are a nod to the land and life in Arja vas. They are tied to a specific time, place, and memory. These are remarkable brews that cannot be recreated outside of the barrels in which they age. You could even say that we did not brew these beers – only befriended and guided the local micro-organisms who did.

We could wax poetic about the 2003’s leathery, herbal, citric, woody, vanilla, buttery qualities—but the only way to truly appreciate it is to taste it yourself.The one quality we must emphasize is that this is an OUDE LAMBIEK (old Lambic) NOT Geuze. There is some very light sparkle to the beer but it is not intended to have the high champagne-like carbonation that Geuze aims for. You will see them turning up for special tastings at the best specialty beer bars coast to coast. Quite literally, when this product is gone it can never be made again.

Bière brassée en collaboration avec la Brasserie Malpolon. L'idée derrière cette bière était de mélanger les ingrédients disponible dans nos régions. L'ensemencement a été réalisé avec le mélange de souches "maison" de la Brasserie Malpolon. Et comment mieux représenter le Nord qu'en utilisant de la rhubarbe si emblématique de la région. Nous avons ajouter 125g/L. Le vieillissement a duré 16 mois dans des barriques de Sauternes 1ère passe.

Visuel : Blonde avec des relets "ambre" faible effervescence et fine mousse à fines bulles, limpide bien que quelques particules. Nez : Au nez les premières notes sont fermières et animales (brett) bien que fines et très équilibrées. On devine le chai à barriques, la pain toast d'une barrique bourguignonne avec une petite chauffe. On en devinerait presque un meursault à suivre. Un blanc très minéral. Goût : En accord avec le nez, la bouche est très complexe, sur l'acidité de la Brett élégante, le bourgogne blanc minéral (calcaire), le chai à barriques fraîches mais tout de même une pointe animale.

Nom : Saison Brett Framboise Cuvée : 2024/2025 Vieillissement : une bière de saison brettée affinée 6 mois en foudre - Bordeaux rouge + macération carbonique de Framboise Alcool : 7% vol Conditionnement : 75cl Œil : La robe est claire sur le rosé et l’orangé Nez : Pas de doute La framboise est au rendez-vous Bouche : En bouche l’acidité des framboises à peine mûres vient aiguiser la langue puis laisse place à une belle longueur en bouche sur le fruit.

Nom : Gose Mûre Cuvée : 2024/2025 Vieillissement : une bière de style Gose élevée 14 mois en futs d’Amarone et de Bordeaux rouge + macération carbonique de Mûres (Collab WL + La Casseline) Alcool : 7% vol Conditionnement : 75cl & 20L

Sour wild beer with Seabuckthorn

Tomato, Chili and Basil gose with Black Pepper And Worcestershire Sauce. Aged in Hot Sauce barrels.

Sour Ale with Apples and Cinnamon. Barrel aged in Cherry Brandy barrels with fresh Cherries.

Sour-sweet beer with apples and cinnamon. Aged in oak barrels

Imperial stout aged in Cognac barrels.

Black Barrel Series: Vulture 12,0% | Barrel-aged coffee imperial stout Vulture is a striking Black Barrel Series imperial stout, crafted from a blend of barrels of different ages. The components have been aged in bourbon and brandy barrels for 18 months before being blended. Thanks to careful blending and extended aging, Vulture sinks its talons into the flesh around the bones, stripping away the most ruthless parts. What remains is a full-bodied, merciless giant: bourbon warmth, palate-drying oak, subtle vanilla, and elegant notes of dried fruit, all intertwining in every sip. Pitch-black, intensely roasted French-style espresso rounds out the blend, perfectly suited to the series. On the palate, the beer arcs toward liqueur-like richness, while the espresso-like punch at the finish delivers intensity and lasting depth.

An epilogue always comes at the end of a story but is separate from the final chapter. To celebrate the final bottling of our old bottling line at the brewery, we chose some of the best bourbon barrels of imperial stout. Released 2021

Dark Inception 3 salty caramel edition, is a bourbon barrel aged stout with salty caramel, and coffee from the Varghese family farm in the south of India. The coffee adds flavour to an already complex aroma with notes of salty caramel, chocolate, cocoa, and molasses.

AMARgeddon, a bond forged in malt. Some friendships are measured in years; ours is measured in shared brews. For this reunion with our dear friends at Amager (pronounced "Amar" just like this beer) we have created Amargeddon. This 12% imperial stout is a tribute to our shared history, brewed with Norwegian forest honey and tucked away for 14 months in aquavit barrels.

Made in collaboration with Tuju Brewery this a thick and sweet Barrel Aged Imperial stout with Salt, Chili and Licorice root.

Kompleksne ja tummine tume õlu kaera ja rosinatega laagerdunud Barbadose rummivaatides

A huge dose of chocolate – a sweet and dark stout, often referred to as a "cream stout". This beer owes its unique character to intensely malty notes of chocolate, coffee, and caramel. The addition of lactose enriches its body, giving it more fullness and sweetness. Roasted malts introduce a typical, pleasantly noticeable bitterness and a rich chocolate profile. Thanks to nitrogen carbonation, the beer gains an elegant appearance, a velvety texture, and a characteristic fine-bubbled head. The excellent balance between caramel and roasted malts gives this style depth and richness. New look and improved taste!

A special version of Tumeaine made in collaboration with Kokomo Coffee Roasters. Coffee used: Costa Rica La Pastora.

Baltic porter bryggd med råg och lagerjäst.

Dark and thick decently roasty and bitter Imperial Stout with notes of coffee and chocolate.

Core range stout. Classic and true to style.

A rich stout brewed with cacao and lactose. This beer is incredibly creamy, complex and moreish.

Hazelnut and Rye Porter Contains: Water, BARLEY, RYE, OATS, roasted shredded HAZELNUTS (20 g/l), cacao nibs (10 g/l), vanilla beans (0,4 g/l), hops and yeast.

Smoked Chocolate Cherry Porter.
 
 Contains: Water, BARLEY, Gotland smoked BARLEY (20%), Maraschino cherries (8 g/l), cacao nibs (20 g/l), vanillla beans (0.4 g/l), hops and yeast.

Imperial Stout w/ Coconut, Coffee, Cocoa Nibs & Vanilla. Aged for 18 months in Rittenhouse Rye Whisky and Heaven Hill Barrels. Adjuncts breakdown: - Coconut chips from Sri Lanka, - Single Origin Coffee beans from Brazil, - Cocoa nibs from Sao Tome, - Vanilla pods from Madagascar & Uganda. Barrels breakdown: 85% Heaven Hill 15% Buffalo Trace

Blend of Woodford Resreve Double Oaked and Widow Jane Barrel Aged Imperial Stouts with addition of vanilla beans from Papua New Guinea. Aged for 36-42 months.

‼️Shake before pouring. Barrel - Still Austin Bourbon Adjuncts - condensed milk, coconut cream, coffee (roasted by @yumeroasters ) and dulce de leche

Rich and smooth Baltic Porter brewed with coconut, vanilla, and cardamom. Taste: The taste of a smooth and creamy vanilla milkshake combines with the chocolate malt character before the palate is flooded with oily coconut and sweet oats. Finally cardamon comes through, balanced by a delicate spiciness from the hops - the body transporting you to winter nights surrounded by family. Appearance: Jet black with a brief brown head. Nose: Sweet cardamon buns, rich vanilla deserts, and heavenly coconut - combined with a powerful chocolate malt character. Malts: Pale malt, Munich malt, Flaked Oats, Carafa 2 Special, Cara Pale, Chocolate Malt, Cara 150, Demerara sugar Hops: Magnum, Northern Brewer, Toasted coconut, Vanilla beans, Cardamom seeds Translation: Winter Night

Dark Inception 4 is a bourbon barrel-aged espresso stout.

SHAKE BEFORE POURING!!! This is the BA version of our collab with Ophiussa. Contains a shitload of pistachio ice cream, coconut cream and condensed milk.

An Imperial Coffee Stout brewed with Two Flints Brewery and treated with coffee beans from Samples Coffee and Good Life Coffee. "We have used a lot of coffee in our Stouts and we have loved how different coffee beans can be. This Imperial Coffee Stout is brewed with coffee beans from Good Life Coffee and Samples Coffee." Head Brewer Jirka Ordén

An Imperial Stout with house-roasted peanuts and chocolate chip cookies. "Lady Cupcake #9 is treated with house-roasted peanuts, peanut butter, and chocolate chip cookies. It's a liquid version of a peanut and chocolate chip cookie! The beautiful artwork is once again painted by @petjanen.art." Head Brewer Jirka Ordén

An Imperial Pastry Stout with Toasted Peanuts, Cocoa Nibs & Marshmallow. "Our beloved Lady Cupcake series continues with another dessert in a glass! This time, we drew inspiration from Rocky Road chocolate treats — packed with chocolate, marshmallows, and toasted peanuts!" Head Brewer Jirka Ordén

An Imperial Pastry Stout with Brazilian Coffee from Samples Coffee Roastery and cinnamon. "With our Barista Series, we collaborate with local coffee roasters to create something special. This time we teamed up with Samples Coffee. We selected this beautiful Brazilian Fazenda Coqueiro coffee from Mantiqueira de Minas region. We also added a touch of cinnamon to bring out that classic cinnamon roll vibe alongside the chocolaty, nutty and roasty coffee character." Head Brewer Jirka Ordén

Imperial Rye Porter brewed in collaboration with our longterm export partner Elings Craft Beer Company in The Netherlands.

Imperial porter brewed with Sichuan pepper

Imperial stout brewed with toffee and coconut.

Kompleksne ja tummine tume õlu, mis laagerdunud suitsustes laphroaig viskivaatides ja käritatud laager pärmiga

A special version of Tumeaine made in collaboration with Kokomo Coffee Roasters. Coffee variety used: Brazil Ascarive

Imperial stout aged in Rum barrels.

Nitro Vanilla Cinnamon Export Stout

BARLEY WINE ALE Bow to no one is an American style barley wine. Unapologetically classic and true to style just the way we want this style of beer to be.

The Wild Hunt er en akevitt fatlagret barleywine med kanel, muskat og appelsinskall.

Aquavit BA

Brewed in collaboration with Bear Bones Beer (USA). Uku is a malt-driven rye wine made with Nordic rye and Estonian juniper wood. Layered with notes of dried figs, toffee, black bread and white pepper.

Barleywine barrica de Malvasia Colab Smedsbo Slott

This beer is obtained after ageing a Barley Wine for 24 months in barrels of Martinique Rum.

Collaboration avec Het Anker et Barrel Boutique. Vieillit en fût de Gouden Carolus Single Malt.

An imperial version of the classic pilsner brewed with Saaz and Barbe Rouge hops. Collaboration with Smedsbo Slott.

Agricole Rum B.A. Double Mashed Braggot Kiekvienas laisvę mes suvokiam savaip, o metams bėgant šis suvokimas kinta. "34" - tai jau penktasis kūrinys iš Dundulio Laisvės alaus serijos. Kūrinys, kuriuo pabandėm aludarystės meno technika išreikšti mūsų išgyvenamą laisvės pojūtį. Išvirę stiprų, tirštą bei tamsų, dvigubo salinimo midaus alų, brandinome jį 'Agricole' romo statinėse. Simboliška, šios romo statinės pagamintos 90' -aisiais. Virš 30 metų, medyje brendę taurūs distiliuoti gėrimai, perdavė šiam alui rafinuotą vanilės, molazės poskonį, skambias karamelės ir cinamono aromato natas bei simbolišką 90'ųjų metų atmintį. Sodrų skonį ir švelnų aromatą išryškina solidus gėrimo laipsnis. Už laisvę! We all have our own perceptions of freedom, and these perceptions change over the years. 34 is the fifth beer in the Dundulis Freedom Series, and we have tried to use the technique of the art of brewing to express the sense of freedom we experience. We brewed a strong, thick and dark, double-mashed mead beer and aged it in 'Agricole' rum casks. Symbolically, these oak barrels were made in the 1990s, the year Lithuania declared independence. The barrels have been maturing spirits for over 30 years, imparting to our beers notes of refined vanillas, mousses, caramel and cinnamon flavours, and a symbolic reminder of the 90's. Cheers for freedom!

Farmhouse Ale brewed on Norwegian malts and fermented with kveik.

Imperial Blonde ale brewed with agave syrup, cherry wood smoked malt and mezcal soaked oak chips.

Kiekvienas laisvę mes suvokiam savaip, o metams bėgant šis suvokimas kinta. "35" - tai jau šeštasis kūrinys iš Dundulio Laisvės alaus serijos. Kūrinys, kuriuo pabandėm aludarystės meno technika išreikšti mūsų išgyvenamą laisvės pojūtį. Alaus pagrindas šviesus ir drūtas, paįvairintas žolelėmis, lietuviško medaus alus. O prie šio alaus kūrybos prisijungę amerikiečių aludariai iš "Garden Path Fermentation" pridėjo alui šiek tiek gaivališkos dvasios. Šį alų uždavę atsivežta laukinių mielių kultūra iš Vakarų pakrantės uždavė kitoniško, neįprasto skonio. Tokia bendrystė su Amerikos aludariais simboliškai atskleidžia ir mūsų šiandienos Laisvę - polėkio kurti, bendrauti, keliauti. Už laisvę!

Juicy, fruity and tart wheat beer brewed with mango and passionfruit.