Systema Naturae (System of Nature) is an exploration of scientific processes and ingredients exhibited throughout the natural world.

Cranberries and Sumac

Sour Ale Brewed with Cranberries and Sumac

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.

ABV:  5.5%

Lavender and Açaí

Wild Sour Ale brewed with Lavendar and Açaí

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.

ABV:  5%

Roobios and Latundan

Wild Sour Ale brewed with Roobios and Latundan

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.

ABV:  6%

Raisin and Spikenard

Wild Sour Ale brewed with Raisin and Spikenard

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.

ABV:  6%

Jaboticaba and Honeysuckle

Wild Sour Ale brewed with Jaboticaba and Honeysuckle

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.

ABV:  6%

Kiwi and Makrut

Wild Sour Ale brewed with Kiwi and Makrut

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.

ABV:  6%

Maple and Spruce

Wild Sour Ale brewed with

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.

ABV:  5%

Cherry and Sunflower

Wild Sour Ale brewed with Cherry and Sunflower

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.

ABV:  5%

Cherimoya and Elderflower

Wild Sour Ale brewed with Cherimoya and Elderflower

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.

ABV:  5.5%

Lingonberry and Edelweiss

Wild Sour Ale brewed with Lingonberry and Edelweiss

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.

ABV:  6%

Scuppernog and Lily

Wild Sour Ale brewed with Scuppernong and Lily

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.

ABV:  7%

Apricot and Devilwood

Wild Sour Ale brewed with Devilwood and Apricot

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.

ABV:  6.3%