WILD BARREL SERIES
The Wild Barrel Series is an ongoing wild-yeast-based production project. These beers present a refined and unique realm of flavors, formed by the combining of natural wild yeasts and beer bases of varying ages, from various barrels. Over time, the contact and maturation of the barrels enable the beer to develop a wild, intense and extremely versatile means of tantalizing the human senses.
The most visible part of the production is concentrated in the barrels of our maturation cellar, but we have given free rein to the hard workers who lurk within the depths of our specialty ales: Brettanomyces – wild yeast strains – and lactic acid-producing bacteria. These natural wild yeasts and bacteria should ring a familiar bell to fans of popular sour beers, such as Belgian Lambics. Some of our Wild Barrel products will be in rotation on a more permanent basis, but these beers are often crafted by blending the contents of different barrels at different ages. A significant portion of these beers are also further conditioned on locally-sourced berries and fruits.
Some of the beers are considerably more experimental. The excitement of the production lies in painstakingly blending the different beer batches and, depending on the base used, the maturation time required (usually one to three years). At the moment, we have several products of different ages and styles maturing in our cellar. Although the maturation time of these beers is rather long, it is important to note that bottled beer also has significant cellaring potential right in your home! When stored properly, our Wild Ales can continue to develop their flavors over the course of several more years! We encourage serious beer collectors to purchase several bottles at a time for cellaring purposes.
We release Wild Barrel Series beers as they reach ideal maturity, and you can find the latest launches in our online pickup store. Our ever-changing selection is quite popular in high-quality beer restaurants, so you should ask the staff of your favorite place about current product availability.
L E V I A T H A N
6.5% ABV
Leviathan, 6.5% - A gorgeous and intense sour ale, with a polished ruby-red color. Aggressive acidity meets tannic white wine qualities, thanks to its time spent aging in Chardonnay barrels. Notes of white grape, oak, and rhubarb are most prevalent when sipping on this wicked concoction.
P h o b o s
6.0% ABV
Phobos, 6.0%, - A blend of fermented golden ales, barrel-aged in red wine and bourbon barrels for 10-14 months together with different brettanomyces wild yeast strains and lactic acid-producing bacteria. The beer has been further conditioned for an additional four months on locally-foraged blueberries, for a slight kick of natural sweetness and fruity tannins.
S E R P E N T
7.5% ABV
Serpent, 7.5% - A mixture of different golden ales that have matured for 10 and 12 months respectively in French red wine barrels and Kentucky bourbon barrels, together with various brettanomyces wild yeast strains and lactic acid producing bacteria. The beer has also been conditioned for an additional 6 months on locally-sourced Zilga and Supaga grapes.
M U R D E R
8.0% ABV
Murder Blend #3 (2022), 8.0% - A blend of different Belgian-style tripels, aged for 12-20 months in bourbon and red wine barrels, with various brettanomyces wild yeast strains and lactic acid producing bacteria. After aging, this beer is dry-hopped with Motueka and Amarillo, adding distinct notes of citrus to the aromatic profile.
M U R D E R
8.0% ABV
Murder Blend #2 (2022), 8.0% - A mixture of different Belgian-style tripels, aged for 12-20 months in bourbon and red wine barrels, with various brettanomyces wild yeast strains and lactic acid producing bacteria. After aging, this beer is dry-hopped with Cascade and Nelson Sauvin, adding distinct notes of citrus peel and white grape to the aromatic profile.
L Y C A N T H R O P Y
6.6% ABV
Lycanthropy Blend #2, 6.6% - A mixture of two different golden ales, one of which has matured for 12 months, and the other for 22 months in French red wine barrels, with different brettanomyces wild yeast strains and lactic acid-producing bacteria. After the initial bottling, the beer was cellared for 9 months prior to release. The ultimate result is a very special blended sour, that is tart and rich in grape tannins, with a subtle kiss of oak, delivering a huge depth of flavors and multidimensional aromas.
M I A S M A
8.0% ABV
Miasma, 8.0% - A blend of Belgian-style tripels of various ages, which have matured in bourbon barrels for 12-20 months, together with various brettanomyces wild yeast strains and lactic acid-producing bacteria. We flavored this brilliant beast of a beer with locally-sourced honey and a combination of fresh and dried plums, for a rich, decadent drinking experience.
P E S T I L EN C E
4.9% ABV
Pestilence, 4.9% - A blend of grisettes and saisons, aged for 12-20 months in Chardonnay barrels, with brettanomyces wild yeast strains and lactic acid-producing bacteria. The beer has been conditioned for a considerable time on wild blueberries, resulting in a heavy, sour berry flavor, with considerable notes of grape tannins and oak from the barrels.
T H E D E E P
6.6% ABV
The Deep, 6.6% - Aged in Chardonnay barrels for 12 months, with various brettanomyces wild yeast strains and lactic acid-producing bacteria. The end result is a sour Farmhouse ale, with intense notes of fruit and oak.
M A L P H A S
7.0% ABV
Malphas, 7.0% - A blend of tripels aged in bourbon barrels for 12-20 months, with various brettanomyces wild yeast strains and lactic acid-producing bacteria. The beer has attained an intense tartness from a combination of our signature maturation process, and being conditioned on locally-sourced lingonberries.
T H E B E Y O N D
6.66% ABV
The Beyond, 6.66% - A blend of old ales and sour red ales, aged in bourbon barrels for 18 to 22 months, with various brettanomyces wild yeast strains and lactic acid producing bacteria. Beyond offers a beautiful multidimensional acidity together with a clear, nutty, raisin-like flavor, with bold tannic notes from the oak barrels.
M U R D E R
8.5% ABV
Murder, 8.5% - 8.0% - A mixture of different Belgian-style tripels, aged for 12-20 months in bourbon and red wine barrels, with various brettanomyces wild yeast strains and lactic acid producing bacteria. After aging, this beer is dry-hopped with Cascade and Nelson Sauvin, adding distinct notes of grapefruit, orange peel and white grape to the aromatic profile. The end result is a wonderful combination of acidity, fruity aromas and oak barrel tannins.
L U N A T I C
7.0% ABV
Lunatic, 7.0% - A blend of two pale sour beers, one aged for 12 months in French red wine barrels, and the other for 10 months in Kentucky bourbon barrels, with different brettanomyces wild yeast strains and lactic acid producing bacteria. Additionally, the beer has been conditioned for six months on locally-sourced quince, sea buckthorn and honey.
T H E D R O W N I N G
6.6% ABV
Farmhouse ale 2020.
The Drowning (2020), 6.6% - This Farmhouse Ale has been aged in Chardonnay barrels for 10 months, with various brettanomyces wild yeast strains and lactic acid producing bacteria. After bottling, the beer was stored for a year prior to release. The end result is a refined combination of acidity, tartness, and wine-like fruit aromas with oak barrel tannins.
T H E T H R O N E
6.0% ABV
The Throne, 6.0% - A blend of two pale sour beers, one aged for 12 months in French red wine barrels, and the other for 10 months in Kentucky bourbon barrels, with different brettanomyces wild yeast strains and lactic acid producing bacteria. Additionally, the beer has been conditioned for 6 months on locally-sourced blueberries and raspberries, for an authentic taste of the Finnish wilderness! The end result is an intensely fruit-forward sour ale with subtle tannic notes.
Lopputuloksena on moniulotteinen, syvän hapan, kevyen tanniininen sekä voimakkaan marjainen wild ale.
L Y C A N T R O P H Y
6.6% ABV
BLEND 1 | 2020.
Lycanthropy Blend #1 (2020), 6.6% - is a blend of golden ales, one aged for 12 months in French red wine barrels, and the other for 10 months in Kentucky bourbon barrels, with various brettanomyces wild yeast strains and lactic acid-producing bacteria. After bottling, the beer has been cellared for 6 months prior to release. The end result is a beer that is intensely tart, rich, and boozy, with beautiful tannic notes throughout.
