Berliner Weisse


  • Alvinne Berliner Framboos...

    Out of stock
  • Alvinne Berliner Ryesse

  • Siren Calypso


    "Calypso roars with sharp, spritzy and mouth-puckering sensation, accented by tropical and citrussy hop aroma. It's clean, refreshing and always keeps you going back for more. Our sour showcase rotates the dry-hopping, so each brew offers something different and unique."

  • Oersoep Schnappi


    "Sour Pale Ale", Kettle Sour with passion friut blended with a pale ale.

    Out of stock
  • Buxton Far Skyline


    Dry hopped Berliner Weisse

    Out of stock
  • De Moersleutel Acid Dreams...


    Raspberry - Blackcurrant Berliver Weisse

  • L'Ermitage BIZNA$$


    Pomegranate Sour.

    Last items in stock
  • Cyclic Beer Farm Jamaica


    "Inspired by Agua de jamaica a typical sweet and acidic Mexican beverage. 100% organic belgian pilsner malt no-boil Berliner style brew with 2,75 kg hibiscus added to the kettle at 93º for 30 minutes before knockout. Co-fermented with L. plantarum and our house yeast culture. We used orange zest/juice from our family farm and dry hopped with a small amount of palisade hops. Just before packaging a final addition of hibiscus was added for an extra layer of flavour."

    Out of stock
  • L'Ermitage Holy Mountain


    Simcoe dry-hopped sour.

  • Kemker / Elixer Wuortel


    "Wuortel is the amalgamation of foraged herbs, local hops and grains - a balanced sour beer with fresh and spicy notes from the herbs. The base beer is a wild carrot gruit beer that we brewed together with Nienke and Robbert Hartholt (Elixer Bier) and Oliver Witt (Hopfengarten Lünen). We blended this with two Aoltbeer barrels. The beers in this blend matured on average for 12 months in red wine barrels"

    Out of stock
  • The Garden Florida Weisse
    • New

    The Garden Florida Weisse


    Berliner Weisse with Pink Guava, Lychee and Lime

  • Dois Corvos Black Candy
    • New

    Dois Corvos Black Candy


    "Black Candy is a Blackcurrant Sour Ale with 4.2% ABV aged in oak barrels for 2 years and fermented with wild yeast."