R2 Koelschip Ale
Using spontaneous, open fermentation to collect wild yeast cultures native to Pennsylvania, R2 Koelschip is crafted with indigenous strains to create a tart, refreshing Belgian style Farmhouse ale in dedication to our first coolship (koelschip), nicknamed R2.
Like the GEESTELIJKE’s namesake clergyman, this funky Farmhouse Ale is supremely divine. Our signature Wild Angels strain of yeast lends its uniquely sophisticated barnyard sensibilities to this full-bodied brew.
Prepare to enjoy the Beast of the Yeast. This complex sour ale showcases our signature Wild Angels strain, cultivated through open fermentation in our first year. Spontaneous perfection in every sip.
Aged in French Oak casks, La Pienture or, “The Painted” is an American wild ale fermented with locally harvested yeast strains and black cherry juice. Our resident yeast strains lend distinct flavors reminiscent of a Flanders red ale.
Borrowing the Norse term for the “end of the world”, the Ragnarok is equal parts Strong Ale, Scottish Ale and Viking metal concert. Dark. Smokey. A little on the dirty* side. This fruit-based fermentation starts out with a complex sour edge and mellows over time.
*The earthiest, peatiest, best kind of “dirty” there is.
At its freshest, this complex Belgian brown ale boasts crisp notes of orange peel backed by rich malts and cocoa. Let it age a year or two and see why some beers are totally worth a wait.
With rich toffee & caramel flavors (and a kick-in-the-pants ABV) this Belgian Barleywine is ALMOST too big for its lederhosen. Lucky for you, we reined it in with heavy ester strains of yeast that add a light, tropical aroma and creamy head. YodelayheeHOO YA!
Mmm, can you taste those vanilla notes? No. You can’t. During fermentation we add enough beans to create a distinctly creamy head texture, but not enough to distract from the predominant banana and citrus flavors of this robust golden strong ale.
Strong. Dark. Belgian. This swarthy Dubbel is integrated with a distinctly porter-esque roasted quality & our Brettanomyces lambicus yeast strain for an unexpectedly cherry-tart finish.
Dutch for “Good Night”, the one of a kind Goedenacht is influenced by elements of mead, cider and beer styles. This innovative integration gets a lift from juicy tropical aromas and the Brettanomyces claussenii used in fermentation.
ESC (Extra Special Critters)
Wild yeast strains, or Critters, are harvested locally and aged in Pinot Noir French oak casks to create this sour, complex wild ale. Each year we’ll add an extra (special) critter to keep this annual release funky fresh.
It started with a Belgian-inspired stout and our French Oak Petit Syrah wine casks. Aged and unaged batches were then blended & fermented over a trio of fresh briar berries. The result? A dark, wild brew that’s infectiously complex.
This Christmas-spiced Belgian style Abbey Ale is named for Dennis’ beloved mastiff mix, Angus. The two rescued each other on Christmas Eve, 2004 and were inseparable through Angus’s passing and subsequent sainthood in 2013.
The “Little Farm” is truly a barnyard beer made with locally sourced raw wheat straw and yeast strains. Its complex profile boasts rustic flavors of must, barnyard and horse blanket (trust us, you want that). Finished with citrus hops and honeysuckle, this ale captures the essence of Little Farm funk.
Apples & Pears
Like a Brit with a cockney accent, this wild ale is both inspired by English ciders and true to its roots in Belgian farmhouse funk. Secondary fermentation with Brettanomyces, white wine yeast, elderflowers & the namesake fruits results in a tasty bouquet of dry, tart and floral notes. No porky.
Long story short – we came into possession of a French Monastic cabinet dated from the 17th century and, naturally, set to work extracting a yeast strain from the layers of wax used to preserve it. Hops were added sparingly, allowing the uniquely earthy, musty and citrusy flavors of this ancient strain to shine.