This dark and dangerous Belgian dark strong was fermented with over three pounds of sundried Roma tomatoes, then transferred onto a wild mix of our own sundried cherry tomatoes. With a nose of raisin, plum, and sweet malt and a tan head lead to a sweet slight tomato taste that goes down far to easy. The tomato really comes through on a lingering aftertaste that demands you drink more.

A different spin on a traditional amber ale, with small batch Amber, Victory, and Munich malts make this malt forward beer a bit more robust that any amber we’ve come across.

Made with over 10 pounds of Green Zebra tomatoes sourced at Folsom’s farmers market, and organic pilsner malt. Heavy earthy notes on the nose initially followed by a tart and dry finish. Drinks more like a wine then a beer.

A unique Saison with a strain of yeast that was collected and isolated from Wallonia, the French-speaking region of southern Belgium by a dear friend studying microbiology abroad.

This pseudo Sahti was brewed with nearly a dozen juniper branches in traditional style. However, we opted to use a Kevik instead of the traditional baker’s yeast and lowered the sugar content to make a more sessionable beer that should conjure up the snowy cedar covered mountainsides.  

Another dark and dangerous beer, with notes of caramel, peaty smoke, and strong malt character make this an already complex and tantalizing brew. We thought this was a great beer to add out favorite mushroom, Chanterelle. With this fun-gi addition we add even more complex earthy aroma and flavor with Chanterelles known apricot flavor twist.

So, we had the crazy idea to use our in-house sourdough strain on this beer. It was a well calculated one in our opinion, as the “sourdough” funk really shines with the over six pounds of Apple Hill Fuji apples we added. With a touch of brown sugar and cinnamon to round it out this “pie in a bottle” ended up one of our favorite sours to date