Frequently Asked Questions

Our beers are alive, but they’re also fully fermented, acidic, and naturally stable. They won’t spoil at room temperature. That said, cooler temperatures slow down further fermentation and aging, helping the beer stay closer to how we intended it to taste. Before opening, cool them down. After opening, enjoy promptly.

Yes. Our beers are built to age. Acidity, mixed cultures, and bottle conditioning give them staying power over years, not weeks. Aging can soften acidity, deepen complexity, and shift aromas and flavor. Not every beer improves with age, but many will change in interesting ways.

There’s no single answer. Some beers are best enjoyed fresh for bright acidity and fruit character. Others can age gracefully for years. Traditional mixed-fermentation beer can age for 20+ years, often improving aromatically. When in doubt, drink one now and save one for later.

Because fermentation doesn’t fully stop. Bottle or can conditioned mixed‑fermentation beers continue to evolve as yeast and bacteria work slowly with time and temperature. Acidity, funk, aroma, carbonation, and texture can all shift. Change is expected, not accidental.

Our beer should be stored in a cool dark place. It can be stored on its side or upright. There is no definitive consensus. Horizontal storage increases cork contact and oxygen exchange. Upright storage reduces cork contact and potential cork derived off flavours. Most collectors treat orientation secondary to temperature stability and darkness.