Bottles will also be available at select bottle shops around Michigan at the following locations:
-Cap & Cork (Comstock Park)
-D Schuler's (Wyoming)
-Martha's Vineyard (Grand Rapids - Midtown)
-Rishi's International Beverage (Grand Rapids - South East)
-Riverside Liquors (Grand Rapids - North East)
-Siciliano's Market (Standale)
8 Degrees Plato (Ferndale & Detroit)
Holiday Market (Royal Oak)
Tippins Market (Saline)
Zetouna Liquors (Rochester Hills)
Now for the beer!
Genetic Drift - American Farmhouse - An American take on the Saison style, open fermented using wild and lab cultures. We will also use the solera method, which will allow the organisms and flavors to subtly shift and evolve from batch to batch. Expect fruited and dry hopped variations. Beer logs for Genetic Drift.
Incipient - Golden Sour - Our Golden Sour base beer brewed with pilsner malt, oats, & wheat. Open fermented with wild and lab cultures, co-pitched to achieve terminal gravity and acidity in 6-8 weeks. Flavors ranging from lemon, pineapple, strawberry, and orange, with a medium acidity. Expect fruited and dry hopped variations. Beer logs for Incipient.
Cultigen - Dark Sour - Our Dark Sour base beer brewed with Pilsner malt, Vienna malt, oats, rye, wheat, and Midnight Wheat. Fermented with wild and lab cultures, pitched to achieve terminal gravity and acidity in 8-12 weeks. A big, tart, and complex beer. Flavors include cherry pie, caramel, toast, barnyard funk, and a medium level of acidity. Expect fruited and spiced variations. Beer logs for Cultigen.
Genetic Erosion - Dark Farmhouse Ale - A big, dark version of Genetic Drift. Fermented with Wild and cultured microbes to allow for development from batch to batch. Also open fermented for more expressive yeast flavors and for the introduction of additional local microflora. This beer is not intended to be sour, but it may develop a complementary acidity with age.
Primitive Streak - Nordic Farmhouse Ale - A Nordic Farmhouse Ale with Celia hops and a touch of juniper. Fermented with wild and cultured microbes, including a traditional Nordic yeast, and our our house mixed culture to allow for development from batch to batch. Also open fermented for more expressive yeast flavors and for the introduction of additional local microflora. Dry hopped with Celia hops at .5lb/barrel.
Vicariance - Wild IPA - An IPA dosed with our house mixed culture which displays deep tropical flavors such as mango, guava, and pineapple. This IPA will also be heavily dry hopped with a rotating array of hops, based on availability and popularity.
Common Descent - Berliner Weisse - A low abv (around 2-3%) sour base beer fermented with our house mixed culture, which we will then add various fruits and flavors to.
Laurentian Spontaneous Series - A long term spontaneous program. We will cool the wort in a coolship overnight near each of the Great Lakes. We will then ferment the beer exclusively with microbes from the air, and age the beer in barrels.We plan to release each lake beer separately, as well as a Gueuze-like blend of all of the Great Lake beers. Expect extremely limited fruited variations.