Peders

Augsburg has been steeped in great brewing tradition since 1156 when Emperor Friedrich Barbarossa issued it the first known purity law in Germany. True to its imperial-city namesake, Augsburger Herrenpils is an exemplary German Pils. Crisp, clean, with an ideal hoppy bitterness that adds perfect balance and structure to this internationally celebrated Pilsener.

It is no secret that one of our desert island beers is Schlenkerlas Helles Lagerbier Special Edition Unfiltered. We knew we at some point had to try our spin on that beer, and therefore we decided to brew a Rauchbier, specficially to be able to re-use the yeast for a Helles Lager, just like the way Schlenkerla does. The base for this Helles is super simple. Its brewed with some of our favorite German malts, and hopped & bittered a bit more generous than a normal Helles, just like Schlenkerlas iconic beer. It has a nice crisp maltiness, freshly baked bread, grassy, herbal & citric hoppiness and soft smokey finish from the Rauchbier yeast. We're super excited about finally making this beer, and look forward to share it with you all!

Vinohradská 11 je nefiltrované, nepasterizované pivo plzeňského typu s bohatou vůní Žateckého poloraného červeňáku doplněného o Premiant. Vyznačuje se nižší střední plností a vysokou pitelností. Naši jedenáctku vaříme z plzeňského a mnichovského sladu, z nichž pivo získává krásně slámovou barvu. Obsah alkoholu 4,5%. Our top seller, Vinohradská 11 is an unpasteurized and unfiltered craft Pilsner style beer with rich hoppy flavour of Žatecký poloraný červeňák (Saaz) and Premiant. It is characterized by a light body and golden colour. We use Pilsner and Bavarian malt made by the traditional methods, i.e. barley is dried on malthouse floors.

Our take on a West Coast Pilsner. Very bright and crisp with an engaging bitterness that begs you to take another drink, but... Whatever.

The 11th installment in our collaboration with Peders is super drinkable just in time for summer. A smooth and hoppy IPA made with loads of Mosaic, Nectaron, Cashmere, Citra and Lemondrop hops but so well balanced and lower abv, you can definitely have a few in the sun. Layered notes of stone fruits, tropical and citrus made with a big 38g per liter of hops. Brewer's Notes: trying to pack as much smooth body into a lower abv IPA, here we split the difference at 5,6% abv, high enough to get the body we wanted, but low enough to still be sessionable. Ingredients: malted barley, oats, hops and yeast

Robust, coffee-infused porter.

Its been 4 years since we last brewed a Rauchbier, so we thought it was about time to brew another! This is Feuer, a 5.8% Rauchbier brewed in the style of a Märzen. This time we decided to go ham with the smoked malts, and used both Beechwood & Cherrywood malts as our base malt, with a tiny touch of Munich, and then layered with dark German malts. The result is velvety darker Rauchbier, full of the smoke flavors we love, meatiness, soft fruitiness and a structured rustic malty backbone, with toasty breadyness, touches of caramel and an assertive, yet balanced bitterness!

Brewed for Peders CPH and Frederiks Bar Aarhus using Citra + Riwaka hops.

Buckley aged in Foeder Crafters’ first ever whiskey Foeder. After 6 months it was then aged in bourbon barrels to become a double barrel Kentuckley.

In March 2024, our friends from Amundsen Brewery joined us from Oslo for a collaboration, and it was clear from the start that this would be a big one. We decided on a double-mash Imperial Stout, destined for aging in ex-bourbon barrels. Over the course of eighteen months, the beer rested and evolved, developing depth and character before receiving a final touch of tonka, coconut, and cacao nibs. Best enjoyed at a serving temperature of 12–14°C.

This is a collaboration with our good friends from Fumo, a Sourdough Pizza Restaurant in Aalborg. We teamed up to make the perfect beer for pizza, and the end result is this 5.8% banger of a New England IPA. Brewed with leftover sourdough from the restaurant, and a single Margarita Pizza! It features a delicious hop combo of Citra, Nelson Sauvin, Waimea & Idaho-7 Cryo!

Moonage Daydream is a Citra single hop session IPA, showcasing one of our favorite hops. We’ve used both T90 and Cryo hops for this one - all Citra - to give it a layered, bursting hop profile. Notes of orange, lemon, pineapple and a touch of dankness. Much like Cloudbusting, we’ve taken an approach to bring down the sweetness, make it more dry, to unlock a more stand-alone hop profile.

Our second apple cider from the 2025 harvest is fruity and balanced with a medium body and a more classic cider flavour profile.

Hazy IPA with Krush®, El Dorado® & Citra® A tropical bounty that features our first consignment of 2025's Krush harvest, intense & expressive, alongside a dose of El Dorado from Crosby Hops that adds to the lush sweetness. Pineapple, Lychee & Comice Pear. Vegan.

This year’s Bourbon County Stout, aged in a mix of Heaven Hill, Buffalo Trace, and Wild Turkey barrels, yields a rich, complex mouthfeel. Flavors of cocoa, fudge, vanilla, caramel, almond, plus leather and tobacco, permeate this beer and deepen with each sip. We’ve bottled Bourbon County Stout for 15 years and this year’s vintage is one that you will want to hold on to for years to come.

Raspberry, pink guva, Lime, oodles of southern hemishere hops, tart, jammy, pink as fuck, juicy, lip smacking, summer in a cup, hella Åben, hella Queer. A blending of two of our favourute things; rich and decandent fruited sours blended with the fruit forward hop aromatics of a NEIPA. Queer Brewing have been fighting the good fight since 2019 and became the first queer and trans owned brewery in the UK. Lily and Charlotte have put together a team of some wonderful people creating some incredibly playful beers and events. Queer Brewing - Been making queer beers and beer queer since 2019. Queer Brewing have forged a safe and wonderful place for many people in the mostly masculine craft space.

Together with our friends from Tuju in Finland, we have created a delicious New Zealand focused TDH Hazy DIPA featuring Nelson (T90, Cryo & Hop Kief) alongside Citra (T90 & Cryo) & Riwaka! Its a bright & dank Hazy DIPA with a delicate bitterness and flavors of tropical white grapes, stone fruits, passionfruit and a touch of dank Nelson stank!

Imperial Stout aged in bourbon barrels with walnuts, pistachios, cassia bark & honey

Double Barrel Aged Barleywine collaboration with More Brewing

Double Oaked Imperial Stout w/ coconut and vanilla. Aged for 33 months in Heaven Hill and Russell's Reserve bourbon barrels.

In collaberation with our pals Omnipollo. This is a Bourbon barrel aged imperial Rocky Road, stout, treated with toasted almonds, cacao, nibs, and marshmallow

Brewed in honor of the 1000th batch at our original Clybourn brewpub. A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke. One sip has more flavor than your average case of beer.

Our rich imperial stout is blended from a mix of bourbon barrels from distilleries such as Heaven Hill, Wild Turkey, and Buffalo Trace, each aged in freshly emptied bourbon barrels for 8-14 months. Expect flavors of chocolate and vanilla, oak, whiskey, and molasses, followed by caramel, berry fruit, and almond.

Kaleidoscope Cuvée is an alluring display of a multitude of barrels and is a testament to our legacy in brewing, blending and barrel aging. As pioneers of bourbon barrel-aged stout, we continue to discover new ways to push boundaries in the art of barrel aging. Imperial Stout, Oatmeal Stout, Rye Stout and Barleywine Aged 18-36 months in: 41% Bourbon barrels, 30% Rum barrels, 11% Port wine barrels, and 7% Maple syrup barrels

After crafting the very first bourbon barrel-aged imperial stout, we've learned that to have the best beer, you start with the best possible ingredients. Barrels are such an important ingredient and we continue to use only the best our friends on the bourbon trail have to offer. 2024 Bourbon County Brand Original Stout is aged in a mix of freshly emptied bourbon barrels from Buffalo Trace, Heaven Hill, Four Roses and Wild Turkey distilleries. Barrel-aged for an average of 12 months, Bourbon County Original Stout boasts deeply developed flavors of fudge, vanilla and caramelized sugar with a rich, decadent mouthfeel.

Bourbon County Brand Stout was aged in a blend of freshly emptied barrels from Buffalo Trace, Heaven Hill, Four Roses, and Wild Turkey. With an average aging time of 14 months, this stout delivers deeply developed flavors of fudge, vanilla, and caramelized sugar—all wrapped in a rich, decadent mouthfeel.

(2023) 14.1% ABV Version. Bourbon County Original Stout is aged in a mix of freshly emptied bourbon barrels from Buffalo Trace, Heaven Hill, Four Roses and Wild Turkey distilleries.⁠ ⁠ Barrel aged for an average of 12 months, Original boasts deeply developed flavors of fudge, vanilla, and caramelized sugar with a rich, decadent mouthfeel.

The Original Goose Island Bourbon County Brand Stout. Intense aromas of charred oak, vanilla, caramel, smoke.

Made with Intelligentsia Burundi Turihamwe Coffee Beans

Bourbon County Special #4 Stout is an oatmeal stout variant of our original Bourbon County Stout recipe, also aged in bourbon barrels, that uses crystal oats to add a nutty character and a smooth mouthfeel. After barrel aging, we added Intelligentsia Coffee, both their cold coffee and single origin coffee beans from Ethiopia, called “Metad Buku,” to bring out a pleasant fruity coffee character. Lastly bourbon barrel-aged maple syrup from Bissell Maple Farm in Ohio is added which provides complexity to the nutty oats and coffee to round out the flavors, ultimately reminiscent of your breakfast ‘special’ at the local diner.

Our Reserve Bourbon County Stout releases showcase how a premium single source bourbon barrel can influence the nuances and flavors of our original BCS.The 2019 Reserve Rye is aged in 100% Rittenhouse Rye barrels - lovingly referred to as "the bartender's favorite" rye. Rittenhouse's Barrels had a unique effect on the original imperial stout, imparting flavors of fruit and spice. Reserve Rye accentuates all that makes Rittenhouse and Bourbon County unique.