Backyard Brew Works

High ABV but not noticeable. Finished a little on the sweet side to give a malty contrast with the Belgian Abbey Yeast

Golden Sour base that was femented for 14 months to slowly sour and build loads of funk. Fresh chopped Pears D' Anjou were added to the fermenter to kick off a second fermentation. Slighty sour with a hint of pear in the background.

Long term Golden sour aged on apricot puree for 3 months.

Second run through the whiskey barrel. Amber Beire De Garde with hints of vanilla and little bit of funk from the barrel.

Mixed Fermentation dark sour beer. This beer fermented for 6 months and then local sour cherries from Shaw Orchards were added and re-fermented for another 6 months with the sour cherries.

Golden Sour mixed fermentation beer. After 1 year in the fermenter this beer was aged for 4 months on the fresh peachs and nectarines. It may taste like a cider but it is a beer.

Imperial Stout that was aged for 2 months in a whiskey barrel. Aged on locally roasted coffee beans. This beer has bitterness, a hint of coffee, vanilla, oak, and a shot of whiskey.