BIERE

"X Anniversary 10/10 Mixed Fermentation Honey Saison - 10th in a series of anniversary beers. Wild beer, fermented with a blend of wild yeast and bacteria from Stu Mostów Brewery. The idea for this beer was born during a meeting with B. Nektar Meadery, where the most interesting barrels were selected to create a unique blend of wild beers. A significant amount of Polish local multifloral honey from the Zloty Miód apiary was then added. As the wild yeast fermented the honey, the beer developed a dry profile while retaining a pleasant sweet floral honey aroma. Before bottling, an extra portion of honey was added, enabling natural carbonation through bottle refermentation. "

Label might a bit damaged due to the long cellaring

Porter inspired by the Porter from Anchor Brewing using the "steam beer" method.

Lambic aged with green walnuts. Limited edition. Bottled on 05/06/2015 with BBD 05/06/2019

#024/007 - Barrel Aged Saison/Lambiek Blend with Nero D'avola Skin Contact + Dark Plum lambiek. Bottled September 2024

#024/010 - Barrel aged saison + Duindoorn lambiek. Bottled October 2024

#024/009 Barrel Aged Saison/Lambiek blend + Rosehip Lambiek w/Fresh fig leaves. Bottled: October 2024

#024/005 - Barrel aged Kriek + dark Plum lambiek w/ Sangiovese skin contact + 15% Sangiovese WINE. Bottled July 2024

#024/006 - Barrel aged Apricot + Nectarine lambiek w/ Trebbiano skin contact + 15% Trebbiano WINE. Bottled July 2024

Raspberry lambiic.

Season 2023-2024 Assemblage #68. bottled on 26/09/2024. "For this Oude Geuze, we blended lambikken from three different brewers, six different brews and four different barrels. The ages the lambikken that we used for this blend range from young to more than four year old, accounting for almost 40% of the blend. The weighted average age of this blend at bottling is more than 28 months. Half of the lambikken were brewed by us and were fully crafted with local Pajottenland cereals. "

"An Imperial soda sour that’s bigger, bolder and just what the Doctor ordered! Big Fizzician combines sweet, dark, and sour cherries with creamy vanilla, hints of caramel and subtle spicy undertones."

"If the mere sight of this beer’s name doesn’t have you singing, then a few sips definitely will. That’s right, you can’t escape the flavour of our Pina Colada sour. Made with all the trademarks of the classic cocktail, we’ve blended juicy pineapple puree with rich coconut to create that tropical taste you’re looking for."

"Our latest creation combines our favourite fruits with our favourite breakfast to make a beer that's stacked with flavour. You'll find blackberries, rhubarb, strawberries, apples, and raspberries sat beautifully against flavours of maple and vanilla, creating a soft, creamy mouthfeel. This fresh fruit medley sings in perfect harmony through every sip of this delicately sour, breakfast-esque smoothie beer."

"Get your fix of fruity fluff… This tropical dessert sour showcases a vibrant blend of Alphonso mango, juicy pineapple and tart passion fruit among cloud-like layers of marshmallow fluff whipped up in-house and added directly to our tanks, infusing irresistible sweetness and a silky-smooth mouthfeel."

"Bursting with juicy pineapple and zesty grapefruit, inspired by a totally tropical refreshment. Bright, tangy and packed with sun-soaked citrus, this one’s light, crushable and full of that holiday-in-a-can energy"

"Get your fix of fruity fluff… This tropical dessert sour showcases a vibrant blend of Alphonso mango, juicy pineapple and tart passion fruit among cloud-like layers of marshmallow fluff whipped up in-house and added directly to our tanks, infusing irresistible sweetness and a silky-smooth mouthfeel."

"Combining sweet, fruity flavours with a tangy cola twist. Ruby Kola is a bold, refreshing take on a Scottish classic. Bursting with juicy strawberries, rich blackcurrants, and a zesty citrus kick, this vibrant sour is packed with nostalgic flavour and a fizzy hit of tart sweetness."

"Triple Fruited Mango at 4.8% packs a punch! Our best-selling sour since its inception in 2022 is getting a revamp, and this sessionable new ABV brings our mango sour in line with our other core range offerings like Strawberry Sundae and Cloudy Lemonade. Juicy, fresh and rich - this tropical adventure serves a triple helping of alphonso mango, paired with our mouth-watering mixed fermentation base beer."

"Take a trip down memory lane with our latest series of Sweet Shop Sours. We’ve given this nostalgic treat a Vault City twist. Jammy raspberries bring a vibrant fruitiness, perfectly balanced by creamy white chocolate and a sprinkle of sweetness. This timeless classic will always hit the sour spot."

"Packed with vibrant lime and lemon zest with a splash of fresh lime juice, Zest is crisp, sharp, and refreshingly tart, bringing a nostalgic nod to a classic lemon-lime soda. Light, juicy, and seriously thirst-quenching—because when it comes to citrus sours, Zest is Best!"

"Oranje is a bière de coupage with a touch of bitter oranges and rosemary. It’s a blend of a few of our older wild ales (aged 3 years in oak barrels) and a rustic saison to bring freshness and structure to the beer. We macerated a small amount of bitter orange peel and rosemary with the beer — just enough to add a gentle citrus aroma and subtle herbal notes, without overpowering the base."

"SAISON DE COUPAGE. Collab with Cyclic beer farm and Yakima Chief. Blend of sour beer with Nectaron dry-hop and verbena: 70% wheat saison, freshly brewed and fermented thanks to the yeast blend of Cyclic and Sacrilège. 30% spontaneously fermented and mixed fermentation beer aged on average 2 years in barrels."

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

Sour beer with orange, vanilla and cardamom

Sour with kiwis and grapes

Wild ale with Pinot Noir grape skins from Antoine

"Saison is our no nonsense Belgian style farmhouse beer. Aroma and flavor is driven by our house mixed yeast/brett culture that give notes of citrus fruit and light spice. A generous use of continental hops and 100% Belgian Pilsen malt balance out the yeast character to create a dry, refreshing and easy to drink beer!"

Wild Ale with Ull de Llebre grape skins

Wild ale with Sumoll grape skins used to make Cyclic wine

Wild ale with Xarel-lo grape skins used to make Cyclic wine

"Xino Xano is our spring/summer seasonal release. We use a traditional no boil Berliner Weisse brewing method, 50% organic Belgian malted barley, 25% Belgian malted wheat, 25% Spanish flaked wheat, co-fermentation with our house yeast and lactic acid bacteria, then finished with a big dry hop addition (variety varies). Tart, tropical and refreshing, it's perfect for quenching your thirst. Best drunk after a long cycle or at the beach overlooking the sea!"

Natural sparkling rhubarb wine