Peders

A Sour Ale with Cherries, Vanilla & Graham Cracker

This new release spent a total of 37 months and 17 days in barrel, beating our previous record, Palindrome, which spent 33 months and 24 days in barrels. The beer started its journey in Buffalo Trace bourbon barrels for well over a year before being transferred to 9-year Knob Creek bourbon barrels.

In total, the beer spent 24 months and 25 days in barrel. We aged the stout in equal amounts of Willett Family Estate Bourbon barrels and Willett Family Estate Rye barrels for a year before blending them together and releasing about half of it last year. The other half went into Buffalo Trace barrels for another year.

This beer is a blend of 35 percent 6-year Old Fitzgerald Bourbon BA Big Bang aged for 11 months and 23 days, 25 percent double barrel-aged Fire Chicken aged for 21 months and 17 days, 25 percent double barrel-aged Wisdom aged for 22 months and 9 days, 10 percent Buffalo Trace BA Big Bang aged for 11 months and 8 days, and 5 percent Willett bourbon BA Stay Puft aged for 10 months and 29 days.

This year’s Big Munro is aged in Heaven Hill 15-year single malt barrels for 12 months and 23 days

Assemblage de Imperial Stout affiné pour une moyenne de 33 mois en fut de bourbon Weller et Rye Willett

Crisp, dry and fruity with a hint of acidity. Our driest cider from the 2025 harvest is light bodied and refreshing, made from Topaz apples blended with a touch of Rubinette.

Previously called "Camerise Lambic" Lambic blend with blue honeysuckle, or haskap, berries.  For the past two years, we’ve been making a fruited blend with Camerise berries in small quantities. These berries are slightly sweet with a beautiful acidity.  We didn’t have to look very far for a its new name... a blue fruit that makes a blood-red beer: Sang Bleu. Our friend Ammo has outdone himself once again, creating a superb new label to go with its new name. A word from the brewer: Sang Bleu is powerful and very fruit-forward, but still maintains a nice, mellow balance between acidity and astringency.

Donnie’s 4.3% Nitro Dark Beer combines the best elements of an Irish nitro stout alongside the traditional lager brewing Donzoko is well known for. The cold, crisp characteristics associated with lager fermentation helps the comforting chocolate, fresh coffee and toasty malt notes sing, whilst a smooth nitro finish ensures the pint hits perfectly every time, rounding off with a creamy white foam.

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.

The bright reddish amber color and choice yeast from home-grown cultures, endow Maisel’s Weisse Original with its unique character.// Die rötlich leuchtende Bernsteinfarbe und die feine Hefe aus eigener Reinzucht geben Maisel’s Weisse Original ihren einzigartigen Charakter.

Pale Ale aux houblons Citra, Mosaic & Kohia Nelson

Crisp, yet soft hoppy session ale with Idaho-7, Simcoe, Citra and Mosaic hops.

Our newest all New Zealand edition of VæltePeders is here. Super smooth, balanced and hop saturated, made with a ton of Riwaka T90, Nelson Sauvin T90, and Nelson Amplifier pellets. Brewer's Notes: a big part of the fun with our ongoing collab with Peders is making small adjustments within a common theme. Here you get 2 of the 3 hops we used in our V12 DIPA, but at a lower abv, slightly increased bitterness, and 100% New Zealand. Plus we mixed up the yeast from our usual Saturated by WHC Lab, this time using their awesome Pineapple Passion. Ingredients: malted barley, oats, hops and yeast

Collaboration avec la Brasserie Ayawan & la Brasserie Auval - Ale brassée avec des ingrédients du Québec. Houblonnée avec El Dorado & Rakau

DDH India Pale Ale aux houblons Citra, Vic Secret, Galaxy & Enigma

India Pale Ale aux houblons Sabro & Citra

Collaboration avec Herman Brasserie Artisanale - India Pale Ale aux houblons Superdelic, Motueka, Waimea & Limequat Hop Kief

Collaboration avec Le Ketch - Double IPA aux houblons Eggers Special Lily, Eggers Special X, pESHarine, Motueka & Citra

Collaboration avec BreWskey - Triple IPA aux houblons Nelson Sauvin, Riwaka, NZ Cascade, Citra & Riwaka Hop Kief

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.

Slice of Sunshine is our first iteration of what we call the Modern West Coast IPA, where we combine classic trademarks of the West Coast IPA - bitterness, clarity and crisp malt profile - with hopping techniques and the aromatic focus of modern IPA's. A light malt profile of only pilsner & dextrin malt, as light as it gets, combined with the clean bitterness from hop extract and a neutral US-ale yeast, makes a perfect canvas for the hops to play the main part. Mosaic, Citra and Nelson Sauvin provide abundant zesty and sharp hop aromas of gooseberries, grape, pineapple and a lot of dankness, with an absolutely bursting hop flavor. This is an IPA that we are super excited about, and is going to be a defining beer for the evolution of Bad Seed's hoppy offerings.