Systema Naturae (System of Nature) is an exploration of scientific processes and ingredients exhibited throughout the natural world.
D9 is shaking things up with the newest edition of Systema Naturae, Beet and Harissa! This wild sour ale is infused with a novel vegetable and spice pairing! The earthy beets play off of the spicy North African Chile paste made with Serrano chiles and bell peppers. The vibrant pink color makes this sour ale a truly unique drinking experience!
Our next foray into nature-inspired ale examines the intriguing pairing of cranberry and sumac. Cranberries lend their unique, quenching tartness to this wild sour ale and blend gracefully with the gentle lemony notes of sumac. The melding of the two in this lively libation is deliciously dynamic on the palate.
This edition of the series, Lavender and Açai, melds soothing lavender with rich, refreshing açai. The pairing of the two in this lively sour ale is an experience that is both stimulating and enchanting.
This edition of the series, Roobios and Latundan. The pairing of the two in this lively sour ale is an experience that is both stimulating and enchanting.
This edition of the series, Raisins and Spikenard, melds the fruity sweetness of raisins with enticing, exotic spikenard, for a marriage of flavors that is both comforting and quixotic.
This edition of the series, Jaboticaba and Honeysuckle, pairs sumptuous, immensely flavorful jaboticaba with the heady sweetness of honeysuckle. The ensuing brew is inviting and exhilarating.
This edition of the series, Kiwi and Makrut, melds luscious, complex kiwifruit, with intense, uniquely aromatic Makrut lime leaves. The result is a quenching, lively marriage of fruit notes sure to delight and excite the drinker.
This edition of the series, Maple and Spruce, brings on winter from both sides. The cozy taste of maple syrup reminds you of warm morning fires, and the spruce brings memories of brisk white wonderlands. Fermented with our house wild strains of saccharomyces waterloo and lactobacillus lucian.
This addition to the series, Cherry and Sunflower, brings the fruit of the earth and the beauty of the sun together. Fermented with Saccharomyces Bayanus yeast and our wild strains of lactobacillus and yeast.
This addition to the series, Cherimoya and Elderflower, pairs one of the most delicious fruits on Earth with the sweetness of Elderflower. Fermented with Edinburgh and our wild strains of lactobacillus and yeast.
This addition to the series, Lingonberry and Edelweiss, combines a sweet, tart fruit with an herbal flower essence. Fermented with wild lactobacillus and wild yeast.
This addition to the series, Scuppernong & Lily, brings the sweet brightness of the North Carolina grape with the light anise flavor of the lily. Fermented with wild lactobacillus and wild yeast.
This addition to the series, Devilwood & Apricots, blends the sweet aroma of Devilwood Blossoms with the musk and tartness of Apricots. Fermented with wild lactobacillus and wild yeast. Naturally conditioned.