Beer (500ml)

Mukona/ Mykhola Zhigulevske lager

Our Korbinian, the full-bodied, dark Doppelbock with light brown foam, wins beer-lovers over with a balance of fruity hints of plums and figs, a dark malt aroma - reminiscent of toffee, nuts and chocolate. Its roasted flavour... Read More

Lager beer using Niigata Koshihikari rice. Crisp and refreshing with smooth finish. Goes very well with Japanese food such as sushi.

Golden pale in color, the nose is a mix of citrus-floral aroma sensations, clean with a light malt taste, but with an herbal, hoppy aftertaste. Body and mouthfeel are light and refreshing.

Green's Endeavour Dubbel is the world's first version of this style made with no barley - it is produced from all gluten-free ingredients. In the classic dubbel fashion, a hint of dark-sugar and toffee flavor; and a traditional... Read More

Hevelius Beer is named after Johannes Hevelius - a famous Polish astronomer (1611-1687) with a tremendous passion for the stars. He built his own observatory in Gdansk and catalogued 1564 stars, discovered 4 comets, and was one... Read More

French oak Pinot noir barrel aged sour for our 3rd Anniversary!

Brewer and spontaneously inoculated in 2019. Barre aged with local cherries for three years in red wine barrels.

Brewed and spontaneously inoculated in 2019. Barrel aged with local plums for three years in red wine barrels.

Atrial Rubicite is made from well water, barley, wheat, hops, farmhouse, native yeast from the Texas Hill Country, souring bacteria and raspberries. It’s 5.8% alcohol by volume, has a finishing gravity of 1.005 and is 3.36... Read More

After a four-year hiatus, we're excited to announce the return of Jester King Aurelian Lure! Aurelian Lure is barrel-aged wild ale re-fermented with apricots.

We barrel-aged beer brewed with well water, Texas grain, and a... Read More

Colour Five was brewed with Hill Country well water, barley, wheat, and hops. It was fermented with our unique mixed culture of microorganisms, which includes farmhouse yeasts, naturally occurring wild yeasts harvested from our... Read More