We will be having a bunch of sour and wild ales on tap and in bottles on 2/9/12.
on tap:
-Gulpener Mestreech Aajt, a blend of a oud bruin and a bock then is oak aged.
-Ichtegems Grand Cru, a flemish red ale which is a blend of two beers: one beer is fresh grand cru and the other is 2 year old oak aged grand cru.
-Loverbeer Madamin, an amber ale that is fermented and aged in oak barrels and... [read more]

We will be having a bunch of sour and wild ales on tap and in bottles on 2/9/12.
on tap:
-Gulpener Mestreech Aajt, a blend of a oud bruin and a bock then is oak aged.
-Ichtegems Grand Cru, a flemish red ale which is a blend of two beers: one beer is fresh grand cru and the other is 2 year old oak aged grand cru.
-Loverbeer Madamin, an amber ale that is fermented and aged in oak barrels and comes from italy.
-Professor Fritz Briem 1809 Berliner Weisse, one of the flagships for a berliner weisse that is open fermented.
-Bayerisher Bahnhof Berliner, milder berliner.
-Bayerisher Porticus, a baltic porter with brett.
-Jolly Pumpkin Oro De Calabaza, a golden ale brewed with wild yeast and aged in oak and comes from Michigan.
-Liefmans Oud Bruin, open fermentation for 4 to 8 months.
-Bockor Bellegems Bruin, blend of their bottom fermented beer and a lambic aged in oak for 18 months.
-Bockor Cuvee des Jacobins Rouge, a flemish sour ale is made with beer that is spontaneously fermented in oak for 18 months then is cooled in a coolship then is put in oak again.
-Ommegang Aphrodite, a blend of their house yeast and brett with raspberries and pears added to the beer and is from NY.