Sour Blond beer aged in oak barrels with sloeberries.

Brett Belgian Pale Ale.

Organic Gueuze blended from organic lambics of different ages.

Organic Oude Gueuze

Oude Kriek made with 100% Schaerbeekse cherries.

"Crimson (2022-2023)is our Kriek Framboise (cherry raspberry) beer. This is its second iteration.

We chose some nice barrels of 1 & 2 year old spontaneous beer to macerate on a few hundred kilos of whole sour cherries & raspberries from 2022 fruit season. The beer macerated the fruit for 9 months before bottling. Bottled: Summer 2023."

"A foulage & carbonic maceration of kelleris cherries, spontaneously fermented with beer wort. 6 months matured in oak barrels. In July 2021 our brewer Tiago picked up 500kg of organic sour cherries from Karel Vaes in Limburg to create this deep red & sour cherry beer. Now cherish the cherries and be mezmerized in the moment!"

Belgian Trappist Beer.

"This beer matures for 12 months in oak barrels with the indigenous yeasts and bacteria from our vineyards. At the end of maturation, we add fresh elderflowers and a selection of white grapes we grow on Berici Hills. Unfiltered, bottle conditioned. Beer in evolution."

'"Artisanal Gueuze, blended from lambic brewed on site and aged on Barolo foeders."

Belgian Trappist Beer.

"Blend of different beers, it's the marriage between the long barrel aging world and the new hoppy wave. Wild, funky, gently sour, fruity, hoppy, refreshing."

Blend of lambics with sour cherries

Blend of lambics with sour cherries

"Belgian saison - Great thirstquencher, great balance between spices and fruitiness with typical Belgian saisonyeast character."

Blend of six barrels of saisons and mixed fermented beers. the average of the BA beers used is 10 months.

"Second use of grapes from winemaker Sicus. Grapes macerated in sour beer and then blended with barrel aged grisette."

Belgian Trappist Beer.

"Gently Farmhouse Ale brewed with Pilsner from our coltivation. Aged for 20 months in red wine barriques of which 1 month with elderflowers harvested near the brewery"

"Blackberry, Blackcurrant, Blueberry, Freeze Dried Ice Cream Smoothie Sour.

Introducing a smoothie sour that’s seriously STUFFD. Mountains of jammy blueberries, strawberries, cherries and banana meet the rich, crisp sweetness of freeze-dried ice cream (also known as astronaut ice cream)!
This interstellar ingredient pairs with swirls of smooth vanilla, lactose and white chocolate for a thick smoothie sour that tastes out of this world."

Wheat Saison aged in Turkish orange liquor barrels for 16 months with organic orange zests

"Our birthday Sour! Fermented with tons of blackcurrant. Except intense fruity and vinous notes, a bit of tannic structure and an INTENSE purple color !"

"Our series of smoothie sours is dedicated to anyone who’s ever asked; “why can’t beer just taste like beer?” Jam-packed with juicy mango, passion fruit, apricot and the smooth taste of creamy coconut. Thicc, juicy and outrageously tasty in every stoopid sip."

"Light IPA with a soft mouthfeel and a gentle oat haze. The hopping delivers a fresh, juicy aroma profile with notes of citrus, pineapple and gooseberry. Smooth, fruity and highly drinkable."

"One of three beers promoting the Beer Geek Madness 2026 festival brewed with Trzech Kumpli brewery. Browar Trzech Kumpli is among the top names in the Polish craft scene, so this collaboration is especially exciting. A hybrid of an IPA and a fruited sour was brewed without lactose or maltodextrin, with fullness coming solely from the malts and fruit. Mosaic in the whirlpool and Mosaic Prysma extract added cold provide an intense hop aroma. Mandarin and banana bring juicy character, while the low bitterness lets the fruit shine. The beer was soured by the house yeast strain."

"One of three beers promoting the Beer Geek Madness 2026 festival brewed with Spyglass Brewing Company. The American brewery Spyglass Brewing Company will make its first appearance in Wroclaw at the Beer Geek Madness Festival, making this collaboration especially exciting. A festival NEIPA was brewed with a thick, oat-heavy base and a unique hop profile. A rare experimental Australian hop, HPA 033, brings sweet notes of mango and marshmallow with a light citrus finish. Galaxy adds touches of stone fruit and passion fruit. Juicy, aromatic, and highly drinkable – a standout festival brew."

Magnum. Season 2016-2017. Assemblage #22. bottled on 07/03/2017.. "This particular geuze is blended from lambics aged and matured on 6 different barrels, originating from wort of 9 different brews."