Blend made of 1,2 & 3 year old lambics (Boon, Girardin and their own brewed lambic they call: "Spierelambic" after the tiny river that runs near the brewery).

"This beer is inspired by the tradition of steeping whole cherries on old brown beer in the nearby city of Oudenaarde, where many producers were making it in the first half of the 20th century."

Made for the BXL Pack 2022. English pearl barley malt, polish oak-smoked wheat malt and Herefordshire. Early birds hop.

Made for the BXL Pack 2022. "Smoked doppelbock w/ red beet. This beer is made with two different kinds of smoked malt:oak and beach. Refermented on red beet juice and aged on rum oak chips - like a "typical Franconia doppelbock""

"For this collaboration with Vino di Proceno, we added lees from their “Belga Sbagliato” wine to our wild Berliner Weisse and lightly dry-hopped it with Hallertau Blanc. An hybrid beer tout en finesse"

"Boon Geuze Mariage Parfait has an alcohol content of 8%. It consists of 95% mild lambic, aged at least three years and specially reserved for this purpose, and 5% young lambic. The latter provides the fermentable sugars and wild yeasts. After mixing in a vessel of 25,000 litres, the wort (unfermented mixture) is filtered and chilled. If we are bottling, we bring it back to fermentation temperature. The bottles are placed in a climate-controlled space for the secondary fermentation. This is followed by maturing at low temperature for at least 6 months. Want to know the bottling date? Simply subtract 20 years from the “best before” date!
The soft, mildly sour berry taste, harmonises with the oak barrels’ aromas in which Geuze Mariage Parfait has ripen. The body speaks of vanilla followed by a bitter aftertaste of cloves that becomes increasingly intense. Sublime."

"Brussels Beer City turns five, and celebrates with a small festival with some friends: BierCult. It has teamed up with five Brussels breweries and five people from Brussels’ beer community to brew five different collaboration beers. Nanobrasserie L’Ermitage x Colleen Rakowski: Brotherly Love. A blond beer made with barley spelt and rye, and fermented with the ‘Philly Sour’ yeast strain in stainless steel, then aged for a year in separate Pinot Noir barrels from Burgundy, one of which also still contained wine lees."

Perry with ginger

Cider with roasted buckwheat

Yeva is the base beer for Brabant's imperail stouts. Imperial stout brewed without adjuncts.

"Gose-style sour ale aged for 6 months in Viogner barrels. The salinity mixes perfectly with the tannins from the oak leading to a super sesssionable ale"

Blond ale spontaneously feremnted on wine must.

Sour with Indian coriander, juniper, angelica root, eucalyptus, lemon peel, orris root (colab with Corpen Gin)

Sour beer with limes and ginger

Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) with organic sour cherries from Torrelles de Llobregat.

Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) with organic peaches from Ordal (Barcelona).

Wine must from Valle d'Aosta co-fermented with Fantome beer

"Blend of grape ale on syrah and mourvedre juice, sour beer with maceration of grenache noir and foeder saison."

Hand crafted medium sweet cider flavoured with in-house brewed mix of natural cinnamon, cardamom and nutmeg. Bottle fermented for at least six months according to traditional method, then disgorged and flavoured.

"This beer has been designed as an old export porter. It has been brewed as undrinkable bitter and then aged in wood for 9 months. The result is a strong dark beer that has a perfect bitter/sour balance"

"Blend of 50% fresh farmhouse and 50% spontaneous beer 18 moth barrel aged. All ingredients are Italians. Little bit of rye malt. Cascade and crystal hops from Italian Hops Company. Finished with some Garganega grape must. Happy 10 years birthday La Tana a Bruxelles !!! "

Blend of young & old lambics

SAISON DE COUPAGE, Version 2022: Half BA Saisson and half is afresh and young saison. Bottled on 15/05/2022.

"We pressed and naturally fermented the aromatic Doyenné du Comice pears, without adding any sulfites or enzymes. To finish it off we put this cider on oaken barrels for 5 months. As we did not add any sulfites, Perry turned out quite a bit more sour than you might expect of a pear cider, super refreshing with lovely citrus tones. A cider with a lot of flavour, perfectly made to serve cold on a sunny day. "

Medium Dry Cider fermented with wild yeasts and matured with fresh black currants.

Wine ale, Vintage 2020. The beer wort was fermented naturally in the skins of Xarel-Io from Joan Rubio.

Gueuze made with a blend of easy-drinking lambics

Mix-fermentation Saison aged for 14 months in an oak barrel.