"Beer of spontaneous fermentation, the Old Quetsche Tilquin is made from the fermentation of 210g of purple plums by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

Lambic macerated with cherries, red currant, goosebberries, red berries and blackberries

"Two autochthonous grape varieties, Tai Rosso and Turchetta. A double game made by the semi-carbonic maceration and the traditional red winemaking. Spontaneous fermentation in stainless steel, without sulphur addition, half with stalks. Maceration on the skins for 10 days. Aged in 500 and 700 liters oak barrels."

"Prato Alto is our most complex wine. It features extended maceration and an horizon of long term. Grapes: GARGANEGA, INCROCIO MANZONI, BRONNER. Grown on calcareous soils: sand, clay and silt. Spontaneous fermentation in acacia wood vessels of 1400 liters , without sulphur addition. Maceration on the skins for 7 days, with delicate fulling."

Season 2022-2023. Bottled on 21/03/2023. "The foundation and our essence: lambik as it should be; pure, spontaneous and complex. For six years, three consecutive brews from March 2017 fermented and matured in the same oak barrel. This fine lambik was bottled in a dark brown bottle and finished with the most excellent cork. For even longer cellar ageing."

Season 2021-2022. Bottled on 28/062/2022. "For this Strenge Winter, we brewed a full malt wort with the addition of candied sugar on the coolship. This wort was brewed on April 16th 2020. We left it for more than two years to age on three different barrels. Upon bottling, we blended with some young lambik for continued bottle fermentation, as well as a small part of reduced wort from a Nocturne brew. The weighted average age of the blend upon bottling was therefore more than 23 months."

2022 Fellowship Ale No. 1: Cuvée Sofie 2021 Chateauneuf Du Pape foeder aged. 100% Schaarbeekse Kriek.

2022 Fellowship Ale No. 2: Wild Tripel (Moenrye Tripel 2019) Aged on Mendocino Barrel

2022 Fellowship Ale No. 3: Wild West 2021 aged on Bordeaux barrels w. Bosbes/Blueberry & Palo Santo

2022 Fellowship Ale No. 5: Souterrain 202 aged on Aquavit barrel

2022 Fellowship Ale No. 6: Cuvée Sofie 2022 aged on Moscatel Sebutal barrel.

"We left this Barley Wine to age for 2 years in barrels with our wild culture. It slowly developed its acidity and complexity in addition to a pleasant oxidative and maderized note. Almost Port-like "BBD: 16/11/2024

Blend of 1, 2 & 3 YO lambics aged in oak barrels.

"Our benchmark mixed fermentation saison was aged for six months in oak to develop it’s distinctive flavour profile. The beer then spent a further three months on fresh Victoria and Marjorie plums. The sweet, yellow flesh gives a deep richness of flavour, whilst the dark skins lend colour and a balanced tartness to the beer."

Vintage 2022. Golden ale aged in oak barrels, with beetroots.

Barrel aged golden sour ale, with organic apricot pits

"Our Cuvée Heritage Gueuze is a blend of the finest barrels of lambic and bears the label of the old brewery. They have a beautiful aging potential."

"Spontaneous farmhouse cider made from fruits of our local orchards. 100% field blend of apples. Fresh, fruity and with a pronounced acidity. Fermented in a tonneaux for seven months. Harvest of 2021. Fresh and bright flavours from classic German apple varieties."

"Spontaneous farmhouse cider made from fruits of local orchards. 100% field blend of apples, pears and medlars. Fresh, fruity and with a pronounced acidity. Fermented in a tonneaux for eight months. Harvest of 2021. Most sour cider in our Portfolio. Shows some acetic acid without being too demanding."

"Fruit wine made from organic plums and local apples. Fermented in a tank, finished in barrels for 3 months. Funky cider notes with plum skins. Harvest of 2021, no. 02-2021."

"Fruit wine made from organic plums and local apples. Fermented in a tank, finished in barrels for 3 months. Funky cider notes with plum skins. Harvest of 2021, no. 02-2021."

"The beers in this blend of Aoltbeer matured on average for 15 months in red wine barrels. To this blend, we added locally grown plums. This luscious beer let you feel the last rays of summer sun. Bottled Nov. 2022, 800 bottles."

"Aoltbeer is the historic beer of Münster. To this small batch no. 08-2022 we have added organically grown Pinot blanc from piri naturel (Nahe). After two months of maceration in the beer, we pressed the concoction and let it mature in barrels for one year. Bottled in December 2022, 900 bottles."

"Aoltbeer is the historic beer of Münster. It matured on average for 15 months in red wine barrels. In this time, the beer developed its fruity and wine-like character. For this small blend no. 10-2022, we harvested organic mirabelles from our orchard. Tastes acidulous, refreshing and leaves a slightly jammy taste. Bottled December 2022, 800 bottles"

"Hanni is a blend of fresh Saison, barrel-aged Aoltbeer and local honey. It shows notes of summer flowers, spices and has a balanced acidity. Beer with taste evolution in the bottle. Batch no. 01-2023"

"A blend of beers from the 2021 and 2022 seasons. A majority of the 2021 prune season with a 2022 Gamay and Pinot Noir season and cherry wine from the same year."

"Blend of a Saison beer with Sicilian citrus fruits of 2020 (Tarocco, Citron, Mandarins and Grapefruit)"

"Blend of Saison beers with Riesling grapes. Blend of 60% of a beer with pellicular maceration of the grapes during three weeks and 40% of direct press."

"Apple cider from the organic high-stem orchard of Thurgau. Spontaneous fermentation. "

"Apple cider from the organic high-stem orchard of Thurgau. Spontaneous cofermentation with Gamay grapes."

"Our first cider, fermented with a brett dominant house culture and barrel aged for a year in a bourbon barrel (Four Roses, second pass). 230 bottles and 1 keykeg released."

Blend of BA Mix Fermentation beers with grape pomace.

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

Blended mixed fermentation beer with Rhubarb.

"Weird Era is our blend of Lambic inspired oak fermented ales ranging in age from 1-3 years old, or Methode Traditionnelle. Mashed with pilsner malt & unmalted wheat, it was boiled for three hours with aged whole cone hops before being cooled overnight in our coolship, & transferred into French & American oak barrels the following morning. A poignant gaze into time & place, this beer showcases four specific nights in South City St Louis. This blend is comprised of twenty-five percent three year old spontaneously fermented beer brewed on January 17th, 2019, twenty-five percent two year old spontaneously fermented beer brewed on April 20th, 2020, and fifty percent one year spontaneously fermented beer brewed on January 19th, 2022 - then packaged into green glass bottles on August 2nd, 2022 where it has been conditioning since. "

"Farmhouse ale Festuca hides a wealth of subtle shades of flavours and colours in a simple cloak, forming together a little feast. Aged for nearly a year in an oak barrel with wild yeast and on a dry grain body, it pearls with slightly tart bitterness of flowers and citrus."