Est. 1894 — Volume XIV
A curated record of fermented history.
We document the slow craft. From monastery ales to the contemporary avant-garde, our ledger captures the soul of every pour.
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Imperial Stout11.4% ABV
Shadow of the Abbey
Notes of scorched caramel, dried figs, and the silence of a stone cellar.
4.8
Wild Ale6.2% ABV
Orchard Ghost
Spontaneous fermentation with wild yeast harvested from windfall apples.
4.2
Old Ale9.8% ABV
Heritage Oak No. 12
Aged for 24 months in sherry casks. Notes of oxidation, raisin, and leather.
4.9
I
Sourced
From abbeys, farmhouses, and lone wolves.
II
Tasted blind
Three sessions, three palates, no labels.
III
Recorded
Notes preserved here in perpetuity.