Wild ALE matured in oak barrels after red wine for one to two years. From wooden barrels, the beer was transferred to stainless steel tanks for fresh plums, where secondary fermentation took place. Subsequently, the beer was fermented and matured in a bottle for 3 months. Amount of plums: 500 g / l. David Kurňavka is responsible for the graphics of wild beers.

volume 750 ml, alc. 7.6% vol.

Wild ale matured in oak barrels after white wine for one to two years. From wooden barrels, the beer was transferred to stainless steel tanks for fresh apricots, where secondary fermentation took place. Subsequently, the beer was fermented and matured in a bottle for 3 months. Amount of apricots: 700 g / l. David Kurňavka is responsible for the graphics of wild beers.

volume 750 ml, alc. 7.4% vol.

Wild ALE matured in oak barrels after red wine for one to two years. From wooden barrels, the beer was transferred to stainless steel tanks for fresh cherries, where the secondary fermentation took place. Subsequently, the beer was fermented and matured in a bottle for 3 months. Amount of cherries: 400 g/l. David Kurňavka is responsible for the graphics of wild beers.

Vol. 750 ml, alc. 7.6% vol.

Wild ale matured in oak barrels after red wine for one to two years. From wooden barrels, the beer was transferred to stainless steel tanks for fresh blackberries, where secondary fermentation took place. Subsequently, the beer was fermented and matured in a bottle for 3 months. Amount of blackberries: 400 g / l. David Kurňavka is responsible for the graphics of wild beers.

volume 750 ml, alc. 7.6% vol.

Wild ALE matured in oak barrels after red wine for one to two years. From wooden barrels, the beer was transferred to stainless steel tanks for fresh blackberries, where secondary fermentation took place. Subsequently, the beer was fermented and matured in a bottle for 3 months. Amount of blackberries: 400 g / l. David Kurňavka is responsible for the graphics of wild beers.

volume 750 ml, alc. 7.6% vol.

Wild ALE matured in oak barrels after red wine for one to two years. From wooden barrels, the beer was transferred to stainless steel tanks for fresh raspberries, where a secondary fermentation took place. Subsequently, the beer was fermented and matured in a bottle for 3 months. Amount of raspberries: 400 g / l. David Kurňavka is responsible for the graphics of wild beers.

vol. 750 ml, alc. 7.6% vol.