400g/l of yellow peaches Demeter from "la Drôme" macerated in a blend of BA beers that was about 18 months old.

"Aged 17 months in barrel. Young cider from Pajotse standard orchards. 6 months aged in barrel. Old cider brings structure and tannin. Young cider brings aroma and acidity. Fermented, aged & bottled on the farm."

"Together with Druug's cider makers, we joined forces to create a graf (cider-beer hybrid). A true balancing act to showcase the best of both drinks. We decided to make a blend of a hoppy rye saison from us with a wood-aged cider from them."

"Gueuze Cuvée René is one of the jewels of our brewery. With its golden colour, its sparkle and its beautiful sherry aromas, this is the queen of gueuzes. This old gueuze is a blend of old and young lambic matured in large oak barrels called foudres. It is then bottled in a beautiful champagne bottle where a second fermentation takes place. After 6 months, the gueuze obtains a golden colour and is slightly carbonated and tart. But kept in a cellar for a few years, it becomes truly exceptional!"

"Blend of 1 to 2 years old lambic fermented on oak with fresh basil herb."

Blend of different lambics.

Wild Ale with Moscatel grape skins from Oriol Artigas

Season 2021-2022 Assemblage #126. Bottled on 13/10/2022 "For this Oude Geuze, we blended lambikken originating from six different barrels and six different brews, brewed by both Brouwerij De Troch, Brouwerij Lindemans and ourselves. Eighty percent of the blend consists of three- and four-year old lambikken, bringing the weighted average age to almost 30 months on the moment of bottling. Of the 3 Fonteinen brewed lambikken, all cereals were sourced in our own Cereal Collective."

Fruit wine : apples, quince and aronia

"Aoltbeer is the historic beer of Münster. This Aoltbeer with foraged sloeberries matured on average for 18 months in Port and red wine barrels. In this time, the beer developed its bold and oxidative character full of dark fruits and muscovado."

"Our Aoltbeer is inspired by the historic sour beer of Münster, Westfalen. This blend matured on average for 19 months in red wine barrels Second maceration of mirabelles, peaches and Riesling. Delicate notes of apples, citrus and wine." Bottled April 2023. Limited to 500 bottles.

"Fliärblome is our elderflower-infused Aoltbeer. The base is Münstersch Alt, which is the historic sour beer of our area. We foraged elderflowers next to the brewery and macerated the blossoms in the beer. The infused beer aged in oak barrels for 17 months. Notes of citrus, flowers and hay. Fresh acidity, that goes well with Ceviche, leek or summer dishes." Bottled in October 2023"

"Fliärblome is our elderflower-infused Aoltbeer. The base is Münstersch Alt, which is the historic sour beer of our area. We foraged elderflowers next to the brewery and macerated the blossoms in the beer. The infused beer aged in oak barrels for 17 months. Notes of citrus, flowers and hay. Fresh acidity, that goes well with Ceviche, leek or summer dishes." Bottled in October 2023"

"Blend of saison et sour beers with locally grown citruses and sichuan pepper"

"A well thought-out blend of the finest spontaneously fermented lambics of different ages, 100% matured in oak barrels with refermentation in the bottle." This makes a much smoother and less acidic gueuze

"A well thought-out blend of the finest spontaneously fermented lambics of different ages, 100% matured in oak barrels with refermentation in the bottle." This makes a much smoother and less acidic gueuze

"A blended, coolshipped spontaneously fermented beer, aged in oak barrels for one, two, and three years, married with an exquisite harvest of locally grown organic peaches. Made exclusively from local and organic ingredients, this beer is a pure expression of my favorite fuzzy fruit, truly reflecting the local land and the passage of time through her. Refined, aromatic and beautiful!"

"A blended, coolshipped spontaneously fermented beer, aged in oak barrels for two, three, and five years, married with locally grown Pinot Noir grapes and organic sour cherries. An act of patience and a vision for beauty and harmony in beer form. A refined and delicate expression of the essence of the local landscape and its passage through time, captured in a bottle. Elegant, classy, refined. One of my favourite expressions of kriek inspired beers."

"Spontaneously fermented lambics, aged in oak barrels and macerated with Schaarbeekse cherries. Unfiltered beer with refermentation in the bottle."

"Blend of fresh saison fermented with house yeast mix and 20% of foeder saison. Hops: Triskel and Glacier from a France."

"Ex red wine barrel aged ciders from 2024 macerated on Gamay, Pinot Noir, Chenin, Grolleau and Müller Thurgau grape skins. "

"Cider from the 2024 harvest. After three months of barrel aging, pressed Chenin Blanc skins from the Loire Valley were added. Following four months of maceration, the skins were removed and the cider continued aging in an ex-red wine barrel for nine months until it settled into its final form."

"With some of the peaches remaining, we decided to experiment with co-fermentation. Gorsem krieken harvested earlier that year were combined with white peaches in a ratio of one third krieken to two thirds peaches. The fruit fermented on two-year-old lambic before the beer was racked off and allowed to settle further in stainless steel. No additional blending was done at bottling."

"A blend created with spring in mind. It began as an elderflower lambic in 2025, when freshly picked elderflowers were blended with two-year-old lambic. Although promising, the result initially lacked the complexity we were looking for. Since we work almost exclusively with freshly harvested ingredients, adding more elderflower later in the season was not an option. Instead, after further aging, we introduced Timut pepper, whose bright citrus character complements the floral notes beautifully."

"Trinity brings together multiple fruits, spices and ages of lambic. In summer 2024 we fermented one-year-old lambic on freshly picked mulberries and, in a separate tank, on plums. After nearly a year the fruit was removed and both lambics aged further in barrels. Because the combination of plum and mulberry already carried herbal notes, we decided to incorporate Timut pepper - a Nepalese pepper known for its citrus-like aromatics. The final blend was bottled almost a year ago and has been slowly developing in the bottle ever since."

"Tom Oliver makes cider and perry in small batches, using fresh pressed cider apples and perry pears, spontaneously fermented by wild yeasts. Nachmelená Hruška was made by co-fermenting an equal proportion of Herefordshire perry pear juice (2019 harvest), with wort made in the style of a Czech svetlý ležák (light lager), using Czech grown barley and Saaz hops. The resulting beer conditioned in bottle for 7 months before release. Named by Tom's Czech right-hand man Jarek, "Nachmelená Hruška" translates as "hopped- or drunk- pear.""