Mysterium Verum


Once small and experimental, now dynamic and award-winning, this diverse family of ales utilizes new oak, used wine and spirits barrels, as well as secondary fermentation with wild yeasts and bacteria to produce complex flavors beyond the realm of traditional brewers yeasts.

Highlander

Base beer — Real Heavy
Barrels — medium toast plus American oak red wine
Maturation — 10-12 months
Tasting notes — caramel/toffee, vanilla

Tenebrae Aeterna

Base beer - Robust Porter 
Maturation - 2 years
Secondary fermentation- Wild yeast and bacteria in barrels
Tasting notes - Cherry pie, chocolate, toffee, hazelnut, vanilla

Morgul

Base beer — Robust Porter 
Barrels — Virgin American oak bourbon barrels 
Maturation — 12 months
Tasting notes — Chocolate, vanilla, toffee, slight hint of pepper

Archive

  • Volume XV

    Base beer — 15th Anniversary Russian Imperial Stout
    Barrels — bourbon
    Maturation — 10 months
    Tasting notes — vanilla, cinnamon, dark chocolate, citrus

    Volume XIV

    Base beer — 14th Anniversary Strong Blonde Ale
    Barrels — medium toast plus American oak red and white wine
    Maturation — 8 months
    Tasting notes — Vanilla, apricot, pineapple, passionfuit

  • Volume XIII

    Base beer — 13th Anniversary Belgo
    Barrels — medium toast plus American oak red wine
    Maturation — 8 months
    Tasting notes — Orange marmalade, toffee, spice

    Empire

    Base beer — Lost Gold
    Barrels — medium toast plus American oak red wine
    Maturation — 6-8 months
    Tasting notes — citrus, apricot

  • Shipwrecked

    Base beer — Real Heavy
    Barrels — Irish Whiskey
    Maturation — 6 months
    Tasting notes — vanilla, figs, stone fruit

    Imperium

    Base beer — Lost Gold
    Maturation — 6-8 months
    Secondary fermentation — indigenous wild yeast
    Tasting notes — apricot, funky, dry, pepper

  • Scots Gone Wild

    Base beer — Scotch ale
    Maturation — 12-14 months
    Secondary fermentation — wild yeasts and bacteria in barrels
    Tasting notes — cherry pie, tart.

    The Kraken

    Base beer — Sisyphus
    Barrels — medium toast plus American oak red wine
    Maturation — blend of 4-12 months
    Tasting notes — caramel/toffee, citrus fruit, vanilla, cinnamon

  • Codex Triplex

    Base beer — WT3F?!
    Primary fermentation — Brettanomyces Bruxellensis in stainless unitank
    Maturation — 2 years
    Secondary fermentation — Lactobacillus Delbruekii in barrels
    Tasting notes — funky, fruit, tart, dry

    Benedictum

    Base beer — blend of brown ales
    Maturation — 2 years
    Secondary fermentation — wild yeast and bacteria in barrels
    Tasting notes — toffee, cherry pie, tart

    2014 GABF® Gold Medal Winner
    Belgian Style Lambic or Sour Ale

  • The Devil’s Share

    Base beer — Devil’s Backbone
    Barrels — medium toast plus American oak red wine.
    Maturation — 6-12 months
    Tasting Notes — Caramel, vanilla, cinnamon

    Nøkken

    Base beer — Brewers' Cut Blonde Barleywine
    Barrels — medium toast plus American oak red wine and white port
    Maturation — 11 months
    Tasting Notes — Caramel, vanilla, tangerine, passionfruit, white pepper

  • Volume XVII

    Base beer — 17th Anniversary Belgian style strong blonde ale.
    Barrels — medium plus toast American oak red wine.
    Maturation — 10 months.
    Tasting notes — prominent caramel and vanilla with notes of passionfruit, pineapple and guava.