"Smokey Islands is the result of a collaboration with Gili Drinks. Phi was aged for several months on a Kilchoman peated whisky barrel, was blended with fresh ginger juice, some honey and pineapple pulp (400l beer/200 l juice ratio). We gave this "cocktail" some time to blend in well, resulting in a spicy fruity smoky sour. This is not just another ginger beer, with Smokey Island we once again challenge you to #dare to go wild."

Double Mash Balsamic Sour. Blend of Marsala, Vermouth & Banyuls Barrel aged

Quad Land Van Mortagne aged on Sheey Oloroso Barrel

Fruit sour, aged on Gin barrel, macerated on dried medlar, sloeberry and silverberry

Sour quadrupel, aged in Plantation Rum barrels

Sour quadruple - Dried Figs. Collab Letra

Wild West (Omega aged in red wine oak barrels) matured with raspberries and cherries.

Phi (Blond Sour) aged with rhubabrb

"Blend of Cuvee Freddy Gin Barrel aged with Flemish red brewed as a collab with Johnny from Holy Goat"

Dark sour ale (Sigma) aged for 6 months in red wine barrels.

Phi aged in red wine barrels for approx 8 months.

Amber Foeder aged sour ale

Dark sour ale (Sigma) aged for 6 months in red wine barrels and then with blueberries.

"Sour farmhouse tripel fermented with apricots"

Dark Winter Ale w. Orange peels

"Dark Winter Ale, brewed for the dark months of the year. The beer contains spicy flavors and you may even notice a slightly sweet taste. We work with burnt sugar & every year we change the spice/fruit/sugar. This year we added fresh fig leaves and medlars in the boil."

Phi (Blond Sour) aged with rhubabrb and then dry hopped with Amarillo hops.

Phi (Blond Sour) aged with Smoked pineapples.

Sigma (Dark sour) and Phi (Blond Sour) Blended and aged with blackcurrant.

Sigma (Dark sour) macerated with Forest Fruits (Blackberries, Blueberries and Raspberries) for over 2 months.

Imperial Saison, first aged in a Châteauneuf du Pape foeder, later barrel aged on Margaux "Château Kirwan" barrels

Imperial Saison aged on Chateau Neuf du Pape Foeder

"A West-Flanders IPA aged our Friendship foeder. Hops from Forrest Farm-Warneton."

A new recipe of Mano Negra aged for 3 months in Peated Whisky barrels from Kilchoman that previously held Oloroso

Blond beer brewed with Alvinne's Morpheus yeast that gives a nice soft sour taste. Aged 8 months in oak Bordeaux barrels.

Morpheus Saison fermented with Brett and aged in Vermouth barrels.

"Blend of 300L Torbjorn & Henrik with 2000L Omega. Aged on a chateauneuf du pape foeder "

Blond sour aged in Rum, Cognac, PX & Bourbon barrels.

Dark Amber Quadrupel.

Berliner macerated on dried figs & elderflower

Berliner with sour cherries and mint

Berliner Weisse style sour with blackberries

Berliner aged in Marsala barrels.

Berliner Weisse brewed with Rye and then aged with blueberries.

Barrel Aged Blond sour beer brewed in collaboration wit La Calavera matured with pomegarnates, Grapefruit and Orange