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Feeling adventurous? Create your own tasting with a mixed pack of our sours and seasonal releases of our Belgian-inspired beers.
Belgian Hazy IPA: Bronze Medal Untappd Community Awards. This fusion of a Belgian-inspired ale and New England style IPA has a sunshine yellow color and bright citrus notes with well-rounded bitterness. Pair with spicy foods and grilled meats.
Raspberry Sour: Winner Bronze Medal 2024 International Beer Competition. With aromas and flavors of ripe summer fruit, this refreshing ale finishes with a balance of fruity sweetness and a delightful sour pop. Brewed using a traditional kettle-souring method, the body is light and includes lively carbonation.Pair with spicy foods, cured meats, gorgonzola cheese and mussels with butter and lemon.
Big Red Cranberry Sour: This refreshing sour was brewed collaboratively between Cornell alumni Derek Edinger ‘94 and Stacey Girard Edinger ‘95 of Brewery Ardennes and Big Red Brewing, a graduate student brewing organization at Cornell. Featuring Chinook hops grown by Rick Pedersen ‘81 of Pedersen Farms and Excelsior Gold barley malt developed by Cornell’s College of Agriculture and Life Sciences, this ale balances ripe fruity sweetness with a delightful sour finish.
Feeling adventurous? Create your own tasting with a mixed pack of our sours and seasonal releases of our Belgian-inspired beers.
Belgian Hazy IPA: Bronze Medal Untappd Community Awards. This fusion of a Belgian-inspired ale and New England style IPA has a sunshine yellow color and bright citrus notes with well-rounded bitterness. Pair with spicy foods and grilled meats.
Raspberry Sour: Winner Bronze Medal 2024 International Beer Competition. With aromas and flavors of ripe summer fruit, this refreshing ale finishes with a balance of fruity sweetness and a delightful sour pop. Brewed using a traditional kettle-souring method, the body is light and includes lively carbonation.Pair with spicy foods, cured meats, gorgonzola cheese and mussels with butter and lemon.
Big Red Cranberry Sour: This refreshing sour was brewed collaboratively between Cornell alumni Derek Edinger ‘94 and Stacey Girard Edinger ‘95 of Brewery Ardennes and Big Red Brewing, a graduate student brewing organization at Cornell. Featuring Chinook hops grown by Rick Pedersen ‘81 of Pedersen Farms and Excelsior Gold barley malt developed by Cornell’s College of Agriculture and Life Sciences, this ale balances ripe fruity sweetness with a delightful sour finish.