ZWANZE DAY 2018 BEER LIST
Jolly Pumpkin Artisan Ales
Pure Speculation: The first non-sour beer we have ever produced. This is a double dry hopped NE hazy IPA and will also be available in 16oz cans to-go during Zwanze Day.
La Roja Grand Reserve 2018: A uniquely special blend of La Roja barrels.
Keiki No More: Sour saison with raspberries, lime juice, and lime peel, brewed to celebrate the marriage of Ron and Laurie’s son and soon to be daughter.
Habitante Espiritu: Sour White IPA brewed in collaboration with North Peak Brewing Company.
Zwanze: Spontaneously fermented Lambic that was aged in Sangiovese, Amarone and Chianti barrels. Beer was aged for two years separately in these barrels and then blended in January 2018. The Beer was then allowed to rest, mature and condition in the bottle and keg.
Grand Cru Broucsella: Traditional spontaneously fermented Lambic.
Kriek: Spontaneously fermented fruit Lambic with cherries.
Nath: Blend of one and two year old spontaneously fermented fruit Lambic with rhubarb.
Rose de Gambrinus: Spontaneously fermented fruit Lambic with raspberries.
18th Street Brewery
Best Patio Pils: Pilsner
Sex & Candy: IPA
Allagash Brewing Company
Coolship Resurgam: A blend of this one-, two-, and three-year old spontaneously fermented beer.
Arbor Brewing Company
Ferox Vulpes: Sour American Wheat aged on Michigan Concord grapes.
Velvet Hammer: BA Sour Brown
Bagby Beer Company
Golden Girl: Belgian-style golden
Sweet Ride: Pilsner
Beer Lab HI
Ko’olauloa: Our take on NE style IPA, brewed with Citra and Mosaic hops.
Lilikoi Le’a: Kettle soured saison brewed with lilikoi.
Big Island Brewhaus
Golden Sabbath: Belgian-style strong pale ale brewed with Hawaiian honey.
Holy Humulus IPA: IPA brewed with 100% whole cone hop flowers.
Birds Fly South Ale Project
Apricot D’or: Sour ale with Apricots.
Weatherman: Congac foedre aged Biere de Garde.
Brouwerij 3 Fonteinen
Cuvée Armand & Gaston: Blend of One, Two and Three year old Lambic. Considered the premier blending each year.
Hommage: Spontaneously fermented fruit Lambic with 30% raspberries and 5% sour cherries.
Burial Beer Company
Death and the Miser: Sour Red Ale aged in our Brunello foudre for 6 months. Re-fermented in wine barrels with 2 pounds of Montmorency and Balaton cherries per gallon.
Saison Du Vivian: Mixed Culture Saison made with German barley and Carolina wheat, and hopped with Crystal, Calypso, Citra and Tettnang. Fermented with house mixed culture and aged with brettanomyces and lactobacillus in oak puncheons.
Casey Brewing and Blending
Dry Hopped Funky Blender: ale aged in oak barrels.
Cherry East Bank: ale aged in oak barrels with Bing Cherries.
Waterworld: Wet Hopped IPA with Amarillo hops.
Happy Little Clouds: Bastardized German Pilsner.
Creature Comforts Brewing Company
Arcadiana: Saison brewed with American and European hops, aged in wine barrels for 1 year with our house-mixed cultures.
DaySpring: Rustic grisette with organic raw wheat from DaySpring Farm.
E Nine Brewery
Farmhouse Deux: Barrel aged saison that was barrel fermented and aged with our house brettanomyces.
Genus Rubus: American Wild Ale that is a blend of Twelve, eighteen and 24 month old mixed culture wild ale put on whole fruit Obsidian Blackberry and Golden Raspberry from Sterino Farms.
El Segundo Brewing
Mayberry IPA: Classic West Coast IPA featuring Mosaic hops
Citra Pale Ale: Pale Ale
Fonta Flora Brewery
Local Snacks: A blended Appalachian Wild Ale consisting of three equal parts of second fruited [spent] barrel aged sour beer. The blend consists of second fruit cherry used to create Meemaw, second fruit scuppernong and muscadine grapes used to create Scuppadine and second fruit blueberry used to create Need a Hug.
Papes Off The Crust: Mashed with pumpernickel bread baked by Matthew of Underground Baking and local barley and rye courtesy of Riverbend Malt House. The pumpernickel dough was hydrated 100% with coffee, roasted and brewed by Matthew at Independent Beans, his badass roastery and coffee shop. Blended on heaps of local, house apple pressings and fresh apple juice. Steeped on brewer-foraged, house-toasted, local fig leaves. Fermented with our mixed house cultures. Aged on a whisp of toasted coconut.
Garden Path Fermentation
The Garden Paths Led to Flowered: Hoppy blonde ale fermented with native Skagit Valley yeast in an open foudre, blended with oak-matured beer, dry-hopped, and naturally conditioned with Skagit blackberry honey from The Valley’s Buzz.
The Subtle Blend Raspberry Barrels: A blend of foudre-fermented beer refermented in upright puncheons with fresh, organic raspberries from Viva Farms and mature, barrel-aged beer, naturally conditioned with blackberry honey from The Valley’s Buzz.
Gigantic Brewing Company
Pipewrench: Gin Barrel Aged IPA. Our Gigantic IPA aged 3 months in Old Tom Gin Barrels from Ransom Distillery. Dry hopped an additional time before bottling.
Big Brett Love: Brett Saison Aged in French Oak and Ransom Dry Vermouth Barrels. Brewed in collaboration with our friends at Alesong, we fermented with brettanomyces then aged in French Oak and Ransom Dry Vermouth barrels.
Oude Pinot Gris Tilquin à L’Ancienne: Spontaneously fermented with Pinot Gris grapes.
Oude Pinot Noir Tilquin à L’Ancienne: Spontaneously fermented with Pinot Noir grapes
Hill Farmstead Brewery
Anna: Honey Farmstead® ale that is crafted from American malted barley, European and American hops, Vermont wildflower honey, our distinctive farmhouse yeast and water from our well.
Holy Mountain Brewing Company
Sacrament: Malbec: Sacrament is a line of beers aged in oak on grapes. This batch is a blend of multiple wheat based beers that were fermented entirely in oak with house wild cultures. The blend was then transferred into oak barrels from our friends at JB Neufeld on top of crushed Malbec grapes from Doc Stewart Vineyards in Yakima WA.
Sunroom: Barrel Fermented Saison: Sunroom is a mixed culture Saison brewed with Nelson Sauvin and fermented in oak barrels, where it continued to age for 8 months. Refermented in the bottle with Brettanomyces.
Postglacial: Mix-culture sour ale aged in tequila barrels and re-fermented on passion fruit.
Composition: Mix-culture sour fermented in oak then re-fermented with blackberries and raspberries.
Crumple: DIPA that was DDH with all Citra hops.
Honolulu Beer Works
Pia Mahia’I: Honey citrus saison brewed with local oranges, lemons, limes, tangerines, lemongrass and Big Island honey.
Cocoweisen: Coconut hefeweisen brewed with hand toasted coconut.
Pussy Grabs Back: Extra pale ale brewed for the Pink Boots Society.
Jackie O's Brewery
Houndstooth: Wine Barrel Aged Sour Ale Conditioned on Black Raspberries.
Appervation: Bourbon Barrel Aged Imperial Stout brewed in collaboration with Side Project Brewing Company.
Jester King Brewery
La Vie en Rose: Farmhouse ale fermented on spent raspberries from Atrial Rubicite.
Soul Conduit: Soul Conduit is a farmhouse table beer aged in Old Tom gin barrels and refermented on limes and thyme.
Talk Story Pale Ale
Leelanau Brewing Company
Culinary Remix #1: Wild Saison brewed with apples and spices. A three way collaboration between Leelanau Brewing, Jolly Pumpkin, and Mabel Gray.
Dogmatist: Sour stout aged in fresh bourbon barrels.
Lanikai Brewing Company
Rubbah Slippah: Double dry hopped sour with Big island Yuzu.
Pillbox Porter: Tahitian and Hawaiian Vanilla porter.
Maui Brewing Company
Coconut Hiwa Porter
Monkish Brewing Company
Leave The Office: Saison aged in oak with nectarines.
Black Kisses: Barrel-fermented saison with blackberries & black currants
Noble Ale Works
Spicy Marg: Sour with lime zest, salt, and habanero.
Wormhole to Flavortown: West Coast IPA with Galaxy hops.
North Peak Brewing Company
Hoodoo: Midwest Wet Hop IPA brewed with fresh off the bine Cascade and Chinook hops from Top Hops Farm.
Dweller: White Imperial IPA with grapefruit peel, coriander, and peppercorns.
Off Color Brewing
Wildings: Foedre aged wild ale fermented with native yeasts harvested from blueberry skins.
April Rain: Wild ale with Sudachi and White tea.
Other Half Brewing Company
DDH Daydream in Green: Imperial Oat Cream India Pale Ale brewed with oats and lactose, and hopped with Wai-iti, Citra, and Motueka.
DDH Broccoli: Imperial IPA brewed with Cascade, Mosaic, Simcoe, and Hallertau Blanc.
Perennial Artisan Ales
La Cosecha: Mixed culture Ale aged in Wine Barrels with Missouri Peaches. Brewed in collaboration with Jolly Pumpkin.
Merna: Mixed fermentation Saison aged in oak.
Revelry Brewing Company
Brett the House: Foeder aged brett beer with tart cherry and blueberry. Brewed in collaboration with Dark Horse Brewing
Jackson w/ Guava & Pineapple: Foeder aged golden sour ale with Pineapple and Guava.
Sante Adairius Rustic Ales
West Ashley: Barrel aged saison with apricots.
Matrices: Saison brewed in collaboration with Side Project Brewing.
Scratch Brewing Company
Spring Tonic: Sour ale brewed with ginger, dandelion, clover, and carrot tops from our property, and fermented with our house mixed culture.
Blackberry Lavender: Sour ale brewed with Southern Illinois-grown blackberries and lavender and fermented with our house mixed culture.
Side Project Brewing
Burk: Oud Bruin fermented with New York Crabapples and aged in Pinot Noir Puncheons. Brewed in collaboration with our friend, Ryan Burk Head Cidermaker at Angry Orchard.
Foedre Fermier Blend #2: Blend of Spelt Saisons aged in Light-Toast & Medium-Toast Missouri Oak Folders
Quince Amis: Sour ale with quince brewed in collaboration with Freigeist Bierkulter.
Hibiscus Amis: Sour ale with hibiscus and rose hips brewed in collaboration with Freigeist Bierkultur.
Speciation Artisan Ales
Wine BA Magic Trait: Sour with Blackberries and Black Currants
Megatrajectory: Foeder BA Sour w/ Cherries & Vanilla
The Lost Abbey
Veritas Peach: Oak Aged Sour with Masumoto Peaches
Bourbon Serpent's: Bourbon Aged Serpent's Stout
The Rare Barrel
Tiki Party: Golden sour beer aged in oak barrels with mango, pink guava, passion fruit and dry hopped with Azacca and Rakau
Home, Sour Home: Golden sour beer aged in oak barrels with peaches, cinnamon and vanilla
Tired Hands Brewing Company
Frequency Illusions- Skin Contact: PA Merlot grape saison, fermented in an oak foudre.
Ourison: Foudre fermented & bottle conditioned saison.
Transient Artisan Ales
Anachronism: Michigan wild ale
The Juice is Loose: DIPA
Cranberry Sour: Barrel aged sour with Cranberries
Stegasaurus: Spontaneous barrel aged sour with tart cherries.
Waikiki Brewing Company
Hana Hou Hefe: American wheat brewed with strawberries and orange.
Skinny Jeans: West coast IPA brewed with Simcoe and Mosaic hops.
Yazoo Brewing Company
Cassis Deux Rouges: Aged in freshly emptied Merlot red wine barrels for 2 years this Flanders Red is refermented on black currants with additional Brettanomyces.
Neat: A Burgundy sour ale aged in High West BourRye barrels for 2 years. Fermented with a classic English ale yeast strain and conditioned with a specific blend of Brettanomyces and souring bacteria.
Beers are subject to change.