Phi aged in red wine barrels for approx 8 months.

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

Phi (Blond Sour) aged with Smoked pineapples.

Phi (Blond Sour) aged with rhubabrb

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

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

"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."

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

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

"Sour farmhouse tripel fermented with apricots"

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