"The third installment of our new, unique series of barrel blends. This time we mixed our long-boiled Barley Wine from Woodford Double Oaked bourbon barrels with Imperial Stout from Monsters aged in Jack Daniel's barrels for 14 months. We infused the whole thing with cocoa nibs and figs."

"This beer started life in March 2019, brewed with our long term friends at Thornbridge. A portion was released by them as Vicious Circle in 2020. The remainder was sent to us, aged further in our barrels, then blended with a mixed fermentation saison. A true representation of both breweries’ barrel ageing projects, we have come full circle."

"This Kattem gueuze El Ambiguo is a "Bourbon gueuze" that has been aged for 2 years in Bourbon barrels, hence the beautiful intense color and the special wood touch. It is a very soft gueuze, refreshing yet tender, complex yet thirst-quenching. Only water, homegrown hops, barley malt and wheat from the Pajottenland are the raw materials. Unfiltered and 6 months re-fermented and matured in the bottle, this Bourbongeuze is perfectly drunk from August 2023. Taste this divine drink, this is a wonderful gift from Pajotse nature!"

Rye Saison fermented with Kveik and Brett. Aged for 11 mpnths in Burgundy red wine barrels.

Natural sparkling black currant wine. Organic.

Saison brewed with local Emmer wheat, fermented with Kveik & Brett and then aged for 12 months in Burgundy red wine barrels.

"A long time in barrels, pears, chenin pomace and a touch of Nelson Sauvin. All in elegance…"

"We co-fermented this beer onto 300g/L of local and seasonal apples, then send it to rest for 18 months in barrels with our gang of bacterias. Then we finished it with another 100g/L of 2023 end of season apples. "

"For this new cocktail-inspired beer, we took inspiration from the classic Margarita! We brewed a very light colored beer, seasonned it with salt,lime, orange and agave syrup and then send it to rest in beautiful tequila barrels. Cheers!"

Bourbon BA Cherry Sour

"HYBRID SERIES - MAITRANK. For this new hybrid, we let ourselves be inspired by the drink of May (Maitrank), a specialty of Arlon. After a year of aging in barrels with our gang of wild yeasts, we infused our beer on woodruff and orange slices."

"Deep and complex, Cerf began maturing in rum barrels with our bretts strain many months ago. Once ready, we infused it with dried figs to further develop its complexity."

"Our personal take on the somewhat worn-out style of spicy Christmas beers: a wild Gruit, with spruce tips & juniper berries, aged for more than a year in barrels!"

Raspberry lambiic.

"Blueberries grow wild in the Ardennes forests. The wild blueberries are harvested in the region of Vielsalm. The Blueberries (Vaccinium Myrtillus) are added whole (no juice) to the lambic in a ratio of 40 kg to 100 liters of young lambic. This Blueberry Lambic contains only wheat, barley malt, hops and Blueberries. Not pasteurized, no artificial sweeteners, flavors or colorings."

Raspberry Lambic made with 1000 kg of Rubus idaeus "Fallgold" raspberries matured in 1500 liters of lambic.

Blend of BA saisons with rhubarb

Foeder aged saison with Gewurztraminer pomace from Alsace

Foeder aged saison with Gewurztraminer pomace from Alsace

"All Czech Saaz stainless steel-fermented grisette. Light, bright, fun, funky, bitter, refreshing."

"For this beer, we were inspired by the world of whiskey, where it is customary to finish aged whiskeys in barrels with a specific taste. In this way, complexity is added to the final product. In this series we finish Oud Bruin , which has matured for at least a year in oak wine barrels, in wooden barrels of a different type of wood, sometimes the barrels are fresh, sometimes with another drink. This time: Bocoy barrels. 700L barrels of chestnut wood in which Spanish wine from the Jerez region has matured. The barrels add aromas of nuts, tobacco, spices and balsamic."

Red wine BA Imperial Stout w. Puta Madre Chili

Blend of Saison and young Cantillon lambic aged in a foeder and then macerated with Pinot Noir Pomace from the Lissner domain.

Vintage 2020. Fruit Lambiek so it does not foam in order to fully taste the fruit aromas. 1000 kg of whole Mirabelle are fermented over a year with 1500 liters of young lambic. With further maturation in oak barrels.

Cider made with different varieties (at least 20) of old trees growing in a "stony" soil. Lots of potential to age in a cellar.

"This low alcohol mixed fermentation beer was made with a variety of grains for a rustic flavour and then aged in well seasoned oak barrels for eight months to allow the yeasts to work their magic. The resulting beer was then dry hopped with whole leaf Celia for light earthy and citrus notes."

Apricot lambic made with apricots from South Tyrol.

Quince lambic obtained by maturing1000 kg fresh local quince (Cydonia Oblonga) on 1500 liters of lambic for more than a year.

900 KG of Clery, Joly & Darselect strawberries matured in 1500 liters of lambic.

"Motley Cru is an annual oak-aged blend released each year in celebration of our anniversary. The 2021 version comprises 85% Spontaneous Koelschip Ale, 7.5% Cabernet Sauvignon fermented Wild Ale, and 7.5% Saison. In a final, congregating act, the blend was refermented with morello cherries, wild blueberries, Haskap berries, and Gamay skins."

Lambic macerated with blueberries.

Blend 2. This Farmhouse ale was fermented with Stillwell's house culture and matured in French oak wine barrels. Dry hopped with Mosaic.

This Farmhouse ale was fermented with Stillwell's house culture and matured in French oak wine barrels. Dry hopped with Mosaic. Bottled Sept 2019

"Live, craft vinegar made with Rosé de Gambrinus from Brasserie Cantillon. Acetified in oak barrels in Brussels."