Tart, refreshing ale that is kettle-soured with lactobacillus. A dry and minerally sour ale with a delicate floral nose and subtle pine and lemon/lime citrus flavor. Fermented with lactobacillus and saccharomyces.
Saison brewed with Pilsner Malt and flaked rice to lighten the body. Fermented with a single strain of saison yeast to add spicy notes and brewed with new school German hops that evoke winter melon and soft orchard fruit.
Three strains of brettanomyces are combined in primary fermentation to create a complex web or aromas, with notes of ripe fruit and straw which turn more earthy as the bottle ages. Drink now for a unique fruitiness, or save and enjoy the intense earthines
Tart, refreshing ale that is kettle-soured with lactobacillus and features liberal additions of passionfruit during secondary fermentation. This imparts lush tropical fruit notes creating a complex sour ale perfect for any occasion.
Complex and deep this beer changes from a markedly tart beer to one that presents more earthy funk and oak as it warms in the glass. Fresh plum as well as dried fruit flavors commingle with an oaky tannic structure.
Tart, refreshing ale that is kettle-soured with lactobacillus and features liberal additions of blood oranges during secondary fermentation. This imparts tangy citrus notes that creating a complex sour ale perfect for any occasion.
Aromas of tropical fruit and citrus. Made with imported pilsner malt and oats. Galaxy and Azacca Hops in the kettle and whirlpool as well as dry-hopped. Fermented with a single strain of Belgian abbey yeast.
Fermented with a wild yeast cultured from blueberries. This rye Saison is crisp, with an effervescence that is true in spirit to the style’s original heritage. Refreshing with a bold spicy farmhouse character that is lively and delicious.
This Saison opens with a fuzzy stone fruit nose that moves to a tart dry middle and a light oaky finish. Beautiful and pretty with an elegant balance between the fruitiness of the yeast and the fuzziness of the apricots
Tart, refreshing ale that is kettle-soured with lactobacillus and features liberal additions of raspberries during secondary fermentation. This imparts lush fruit notes creating a complex sour ale perfect for any occasion. Fermented with lactobacillus and
A funky Farmhouse ale that underwent primary fermentation with two strains of Brettanomyces. A generous addition of European hops lends a sweet herbaceous aroma revealing melon, stone fruit and strawberry notes.
Fermented in Apple brandy barrels for 6 months. Sweet brown sugar nose with notes of vanilla, sherry and oak, make this beer perfect for sipping with cheese. Enjoy at cellar temperature to enjoy the robust complexity.
We are brewing beers with a focus on traditional and farmhouse ales. We have secured over 20 isolated strains of Brettanomyces, Lactobacillus, and Pediococcus, as well as a brewhouse library of traditional Belgian, French, English and American yeasts. Our mission at Transmitter Brewing is to leverage our passion, and introduce you to compelling and unique beers with an appreciation of their history and a focus on the quality of ingredients. We are constantly striving to create approachable interesting yeast driven beers with complimenting grains and hops.