Cavalier Bloody Maria Imperial Gose Michelada

Tilquin is a blender, meaning they buy base wort, then ferment, blend, and age the beers themselves. And guess what? They use the same base wort that Cantillon uses! So it’s the closest thing you can get. Quetsche is the Alsatian word for a purple plum, so it should come as no surprise that this Lambic ale has an extra layer of interest, with the addition of purple plums; creating the perfect marriage of tartness and juicy fruit. The nose is perfumed and complex with rich plum and brandy notes, while on the palate the plums add some drying tannic notes. 375ml

Tilquin Oude Quetsche à l'Ancienne

Tilquin is a blender, meaning they buy base wort, then ferment, blend, and age the beers themselves. And guess what? They use the same base wort that Cantillon uses! So it’s the closest thing you can get. One, two, and three-year-old Lambic blended with 350g of blackberries per litre of beer (that's a lot of blackberries!) The beer pours a lovely reddish colour, looking almost as good as it tastes. There is farmhouse funk up front on the nose, which is soon complemented by juicy blackberry notes, a spritz of lemon, and just a touch of oak. This delightful drop finishes dry, tart, and leaves you wishing you'd bought two! 375ml

Tilquin Oude Mûre à l'Ancienne

This small-batch sour ale was made using a blend of sweet and sour cherries; almond and vanilla came along for the ride, to make this cherry sour, as cherry sour pie! Take a slice. 7.5% ABV

Collective Arts Cherry Pie Imperial Pastry Sour

A pastry sour ale jam-packed with raspberries and a touch of vanilla. 330ml 4.7% ABV

Friends Company Raspberry Cupcake Pastry Sour Ale

A Gose inspired by Raspberry Salted Licorice Cupcakes, it's been jam-packed with raspberries, salty licorice and a touch of vanilla. 330ml 4.7% ABV

Friends Company Raspberry Salty Licorice Cupcake Pastry Sour Ale

An interesting and experimental brew hailing all the way from Sweden! This cherry sour ale pours dark in the glass and tastes just as you'd expect—candied cherry is present on the nose and the palate, along with just a sprinkling of vanilla, and rounded out by a pleasant acidity. Truly scrumptious. 6% ABV

Friends Company Double Cherry Cupcake Pastry Sour Ale

A triple fruited sour with pineapple, passion fruit, mango & mandarin. It’s like the holiday you never knew you needed. 330ml 4.7% ABV

Paranormal Hello? Triple Fruited Sour

Big fruit energy in this tasty Gose out of Sweden, with additions of peach, apricot and passionfruit tempered with a little sea salt and coriander spice. (330ml) 4.7% ABV

Paranormal Neo Normal Triple Fruited Sour

A pastry sour ale, jam packed with blackcurrant and layers of vanilla. 330ml

Friends Company Blackcurrant Cupcake Pastry Sour Ale

Straight away, you're greeted by sweet, fruity, apricot, guava, and citrus, which give way to balanced savoury notes. If the beer's label doesn't take you back to your childhood, the hints of pink fruit and candy shop sweetness will; but fear not, this isn't a sickly sweet treat, these flavours are tempered beautifully by aged hop bitterness to create a delightfully intriguing beer.

Wildflower Henrietta Wild Ale

Using organic raw spelt from Woodstock flour, this is a rustic and earthy beer with bready and spice notes and a little funky on the nose. 750ml 4.6% ABV

Wildflower Spelt Beer #1 Wild Ale

Apogee means 'the icing on the cake' and this indulgent geuze certainly is. It's a blend of two-year aged lambic from a brand new oak foeder (pronounced food-er!), with a three-year aged lambic from their oldest foeder.⁠ ⁠ Frank Boon was instrumental in putting lambic beer on the map with his Oude Gueuze and Oude Kriek. This is a pretty special number and might be one for the cellar.⁠ 750ml

Boon Oude Geuze Apogee

Another excellent wild ale release from the team at Wild Ravens, made from a selection of barrel-aged mixed culture beers refermented on Australian raspberries. Tart, complex and funky with creamy carbonation and a dry finish. (750ml) 5.4% ABV

3 Ravens Wild Ravens Framboise

Another bright and tasty treat from 3 Ravens. A barrel fermented sour red ale that was aged on Cherry skins and pits. 750ml 5.6% ABV

3 Ravens Wild Red Ale

Notes of plum, prune, panforte, and spiced figs, with a delicate acidity. Time to add a new (or indeed, very, very old) beer style to your repertoire! The brewing of Raw Ale utilises techniques used in the Middle Ages, when they sometimes didn't boil the wort, as it was often difficult and expensive. Their alternate process back then had something to do with hot stones, a technique that has evolved in 3 Ravens reimagining; although the idea remains the same. The beer has a malt bill of rolled oats and spelt (big Middle Ages energy), then aged hops were added, before this was barrel aged with a mixed culture.

3 Ravens Raw Ale Barrel-Aged Mixed Culture Ale

Perfumed aromas of pot pourri, violets and black muscat leaning into an unmistakable beer forward palate with wonderful concentration of flavours. 750ml 5.4% ABV

Wildflower Sensation of Colour Mixed Culture Ale

A follow up to the first beer that Slow Lane ever brewed. A farmhouse ale that was open fermented with Belgian Saison yeast, before being left to age in oak barrels for 16 months. 375ml 6.4% ABV

Slow Lane Brewing Continuum Barrel-Aged Farmhouse Ale

Once upon a time, a Saison and a mixed culture beer met in French oak, where they really got to know each other. 12 months later the resulting blend was already stunning, but we're not quite finished there! This beer was macerated on fresh Pluto (that’s a hyprid plum and apricot, obviously) for five months to create something really special for your glass.

Deeds Plutocracy Mixed Culture Ale with Pluots

The aim was create an idiosyncratic farmhouse ale that captures a moment in time at each location. As chance would have it, that circumstance was lockdown. The result is a barrel aged open fermented red farmhouse ale made with Saison yeast and mixed cultures, matured for 12 months on neutral French oak before Bruny Island native pepperberry and fragrant Gippsland bay leaves were added. Another 3 months of bottle conditioning and it’s ready for you. Pouring a burnt orange with a firm head, there’s rich caramel on the back palate and a subtle savoury earthiness and spice balancing the spicy saison yeast and mixed culture ferment. As it breathes, subtle oak notes linger and a pepperberry spice wraps it up. 750ml