Aged for two years in oak barrels and richly fruited with French pears, Pear Lambic is created with the experimental, Area Two approach to the typical Lambic style. A captivating aroma and a fruity, woody flavor on the palate create the perfect balance of tart meets fresh pear character.
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Aged for almost two years in American and French Oak barrels, this brew is made with over 4lbs of European black raspberries per gallon yielding a beautiful, ink-like appearance. It strikes the perfect balance of lambic sourness with dark berry flavors.
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Art & Science combine in this twist on a classic lambic. Aged for two years in oak barrels, this sour ale owes its lushness to the succulent Blood Peach. A balanced tartness from the stone fruit and wild cultures mingles with an oaky character to produce an array of classic, lambic-style funk notes.
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Hexotic 2019 – Art & Science collide with this tropical twist on a classic lambic.
Featuring 6 exotic fruits – mango, orange, passion fruit, guava, pineapple and guanabana- fused together with B. clausenii and various “wild” cultures. Aged in wood barrels, this Belgian inspired sour ale exudes notes of exotic tropical fruits abounding with the expressive funk of this classic style.
(2016 GABF gold medal winner)
Whiskey Sour’d 2019 – Inspired by one of the world’s most classic cocktails, this 8.8% ale was aged for well over a year in Kentucky bourbon barrels where it developed a lemony tartness softened by notes of vanilla and oak.
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A metric ton of Michigan-grown Montmorency cherries mesmerize in this lip-smacking Kriek. Divided up, that equals 4lbs of cherries in each gallon of this profoundly tart, deep crimson brew. A wild yeast fermentation and aging for two years in French oak delivers a subtle funk accompanied by intense notes of sour cherry. Santé!
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