From our series of lambic-inspired wild ales. Brewed with a high proportion of raw wheat, fermented with a mixed culture of Brett, Pedio, and Lacto, and aged for several months on French oak and Raspberries. Mouth-puckering tartness is complemented by ripe stone fruit and a sparkling dry finish.
The latest in our Xanadu series of Berliner Weisse-style sours features generous additions of fresh yuzu. This pale straw ale was soured with the use of lactobacillus for bright tart citrus notes, a sparkling mouthfeel and low hop bitterness.
A summertime session ale brewed exclusively for our Hop Project Takeover on Yongkang Lu.
Translating as “drink all day”, this session IPA features a globe-trotting trio of hops from the US (Zythos), Australia (Ella), and Germany (Mandarina Bavaria). It treads lightly with a crisp mouthfeel and low ABV, while still packing massive flavors of tropical fruit, grapefruit, and hoppy pine.
No one knows how many bicycles there are in Beijing, but there’s no doubt it’s a huge number – these days colorful mountains of bikes are sprouting up all over town. We brewed this refreshing radler, a mix of crisp lager with fresh lemon and ginger juice, for all the Beijingers out there cruising around on two wheels.
A summer twist to our lambic-inspired wild ale series! This mixed-fermented delight contains big additions of Lao Song’s famous (and fresh picked) Daxing watermelons. Refreshing fruit notes complement mouth-puckering tartness, leading to an earthy, sparkling finish.
From our series of lambic-inspired wild ales. Brewed with a high proportion of raw wheat, fermented with a mixed culture of Brett, Pedio, and Lacto, and aged for several months on French oak, Oolong Tea and Nectarines. Mouth-puckering tartness is complemented by ripe fruit and a sparkling dry finish.
A special Marselan grape variant of our series of lambic-inspired wild ales! Brewed with a fresh, vine-to-tank harvest of crushed Marselan grapes from Grace Vineyard Shanxi, fermented with a mixed culture of Brett, Pedio, and Lacto, and then conditioned on oak for 6 weeks. Pleasing tartness is complemented by ripe stone fruit and wine notes, leading to a sparkling dry finish.
Our lambic-inspired wild ale – brewed with a high proportion of raw wheat, fermented with a mixed culture of Brett, Pedio, and Lacto, and aged for several months on french oak and cherries. It pours a ripe pink blush in the glass. Mouth-puckering tartness is complemented by notes of sweet-tart cherries and a funky, sparkling dry finish.
From our series of lambic-inspired wild ales. Brewed with a high proportion of raw wheat, fermented with a mixed culture of Brett, Pedio, and Lacto, and aged for several months on French oak and blueberries. Mouth-puckering tartness is complemented by ripe stone fruit and a sparkling dry finish.
The latest in our lambic-inspired wild ale series is a fuzzy, mixed-fermented delight aged on French oak and Yunnan blackberries. Fruity foundations complement a mouth-puckering tartness, with complex notes of succulent berries and an earthy, sparkling finish.
Our lambic-inspired sourale – brewed with a high proportion of raw wheat, fermented with a mixed culture of Brett, Pedio, and Lacto, and aged for several months on French oak. It pours a pale unfiltered gold in the glass, with mouth-puckering tartness balanced by notes of sweet citrus, bread and honey, and a funky, sparkling dry finish.
