Sigma (Dark sour) and Phi (Blond Sour) Blended and aged with blackcurrant. BBD is 10/2024

"Oud Bruin Vineyard is created by adding fresh grapes to beer that has already aged on oak barrels for at least one year. Subtle fruit and delicat sour, vineous and port- like taste"

AJI AMAMRILLO & LIME GOSE. "For this collab with our friend Sam on Malting Pot, we chose the demonic alliance of chili, lime & salt! After many trials, we set our sights on the Aji Amarillo pepper with a fruity taste and moderate heat. Enjoy!"

"Our last season’s hit, which we decided to intensify this year and multiply by two. In this beer we used a very aromatic addition: roasted coconut and toasted Palo Santo wood – a delicious and incredibly seductive coconut." best before 03/07/2023

"Barrel Project. Barrel blend w/ Porto wine and scotch whisky barrels; and cocoa nibs From Papua New Guinea"

Imperial Saison aged on Chateau Neuf du Pape Foeder

Sour quadruple - Dried Figs. Collab Letra

Berliner with sour cherries and mint

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

Imperial Stout insfused with Saint Brandarius Whisky.

Spontaneous fermented, coolshipped and aged in wooden barrels and infused with elder flowers

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

"We used a new technology at the Browar Stu Mostów, which involves preparing the mash in two stages. First, we made a brew from which we obtained a fairly thick wort. Then we poured another batch of malt into the resulting wort, which resulted in a very high concentration of both sugars and flavor in the resulting wort. This is definitely a more difficult technique than the one we have used so far, but the results will surprise you! This time we limit the cooking time which affects less caramelization of the sugar and the discovery of the underlying maltiness. The sizable addition of lactose emphasizes the dessertiness of this beer, and the addition of cherries and vanilla crown the whole dessert." BB is 28/04/2024

Blond beer co-fermented with apple juice and with Champagne yeast.

Black sour ale aged in COgnac barrels for 1.5 years and then referemnted with sour cherries.

Berliner Weisse referlented with Grolleau grapes from Nestor Vin. 2023 Edition BBD is 13/11/2024

"Crianza belongs to the family of Flemish Red-Brown ales. Born out of a mixed fermentation, she spent more than a year in oak barrels. Her body has copper reflections, and her aspect is limpid. Her foam is beige and creamy, with a nice hold. She smells like Northern cherries, with a woody and winey accent, and a slightly animal touch given by the Brettanomyces yeast. In the mouth, these flavors are completed by stewed apples, notes of Agen plums, blackberries, spices (cinnamon, cloves, licorice), and a very lightly caramelized touch of malt and biscuit. Her slightly sour character makes her surprisingly refreshing."

A double India porter hopped with Vic Secret and Simcoe.

"2022 Barrel Masters. Islay Whisky Barrel Aged Imperial Stout."

Belgian Trappist Beer.

Strong Amber beer aged for several years in oak barrels.

"Bereta Brewing Community - third brew of the 2022 lot. Imperial Stout with Blueberries, Cherries & Cocoa Nibs brewed together with Metanoia."

Non-Alcoholic Sour IPA brewed w. Nelson Sauvin, Citra & Amarillo by De Proefbrouwerij for DOK Brewing Co

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

West Coast IPA w. Amarillo, Simcoe, Ekuanot, Mosaic

"Imperial Stout with Smoked Pistachios and Vanilla. Collaboration with La Calavera."

Imperial Stout with Coconut and Masala Chai.

Strong and robust. Full of flavor due to American hop varieties and fruity aromas.

" Wheat-sour ale blended with tons raspberries and lime."

"For Unsane's gig at the brewery we wanted to brew a big, intense, bitter and aromatic IPA that showcases Citra and Mosaic. A powerful ''hoppercut'' in your face!" BBD is 08-08-2024

Chocolate imperial stout aged in Grape Brandy barrels

"Stille Nacht (Silent Night) is a prestige beer from De Dolle Brouwers, brewed for Christmas. It has a very potent beer (12% alc/vol). It has been boiling for many hours, brewed with pale malt with white candy sugar in the kettle. The Nugget hops gives an extra bitterness to balance the extreme sweetness due to the density. The taste triangle is completed with some acidity of the fermentation. It is a very interesting beer to age."

Rye Barley Wine aged 24 months in Bordeaux Wine barrels.

Imperial Stout with Cacao and infused with Porto and Bourbon oak chips