The story of where it

All began

Our very

First beer

The 12-ounce bottle pours a pitch-black, topped with a creamy tan-colored head that leaves a healthy ringed lace as it settles, with a bit of stick on the glass.

A touch of hop bitterness provides some citric edge and melds with the acridness of the brew for a perceived sourness. Smoky characters emerge as the beer warms, as do subtle drops of caramel.

Made to share with

Friends

A blend of lambic beers brewed at 3 Fonteinen, with an addition of 30% whole fresh raspberries from the fabled Payottenland and 5% sour cherries. This unfiltered beer will enjoy a spontaneous refermentation in the bottle. No artificial colors or flavor enhancers are added. Lambic is brewed only from 60% barley malt, 40% unmalted wheat, hops and water.

Learn more

1956
30 December

The plan was in action

Brewed with licorice; a proprietary, hand-smoked malt; and almost a pound of East Kent Goldings hops per barrel.

14 October

It all started over a beer

Complex aromas: soft and powdery on the nose, with aromas of malt, chocolate chip cookie dough and a deep-rooted fruitiness, notes of plum skins, spicy phenols and a soft bready yeast character.

1957
17 August

Moving to London

Naturally soured by farm valley winds blowing wild yeast into our oak casks. Finally, after a year and a half of patient coaxing Wisconsin dark malts whirl in a kaleidoscope of cedar, caramel and tart green plum exuberance.

27 May

Producing our first beer

One of the most sought-after stouts in Bell’s history, Black Note Stout blends the complex aromatics of Expedition Stout with the velvety smooth texture of Double Cream Stout and ages the combination in freshly retired oak bourbon barrels for months.