Lambic matured with black-currant(cassis)

Blueberry sour brewed with vanilla, caramel, and lactose added.

Blend of Krieklambiek from Girardin and a BA sour beer brewed by De Ranke.

Barrel aged blond sour brewed with cherries.

Blend of different sour beers aged in oak barrels.

Foederbier (Brown sour ale) aged with cherries for several months.

Lambic (De Troch) matured with Yuzu peels from Wakayama (Japan)

Lambic (De Troch) matured with Yuzu peels from Wakayama (Japan)

This Beer is inoculated by wild yeasts (Brettanomyces included) and lactic bacteria, both present in Lambic spontaneous fermentation. Small, dark and very sweet Damaschine variety plums are added in steeping to restart a new fermentation to characterize the product.

Unblended 3 year old Lambic

This herbal blend of wild saisons, a golden sour and homemade kvass (fermented Slavic bread drink) is both earthy and mysterious, with deep notes of red beets, red fruit and dark sourdough bread. We spiced the kvass with absinthe wormwood from De Ommuurde Tuin in Heteren, which echoes in the slightly bitter undertone of this beer. Aard is dry, refreshing, full-bodied, mildly sour with a little funk and very drinkable for a beer that is composed of so many different flavours!

Blond ale matured and soured in oak casks.

100% of the lambic used for this Oude Gueuze was brewed by 3 Fonteinen

Lambic aged with ederflowers.

A collaboration between Boon and Mikkeller. Blend that consist mostly of 2 year old lambic, aged in foeders previously used for white vermouth, with some 1 year old for refermantation and a touch of 3 year old.

A blend of New Morning and 18 month aged Oud Beersel Lambic.

hazy wild ale that was brewed with locally foraged yarrow, mugwort and myrica gale instead of hops. Mugwort serves as the main bittering ingredient, while yarrow and sweet gale infuse the brew with warm herbal aromas that are reminiscent of eucalyptus and honeyflower. Weder is fermented with kveik, a traditional Norwegian farmhouse yeast that creates a full body and fruity notes of pineapple and citrus. Complex, tart flavours combined with medicinal, herbal notes make for a wonderfully surprising and challenging beer!

Blend of different sour ales aged in Port barrels.

Phi aged in red wine barrels for approx 8 months.

Phi aged in red wine barrels for approx 8 months and maturated with Swedish cloudberries.

"Collaboration with Perennial Artisan Ales named Enigmatic Taxa, a 6.9 percent ABV barrel-aged farmhouse ale incorporating Cascade, Simcoe, X17 and Zythos hops and referemented on grapefruit juice and grapefruit zest. In addition, the beer wort was aged in a foudre with a yeast cake from a batch of Ol’ Oi still inside it."

Foeder Cerise is a sour golden ale brewed with a mix of brettanomyces and several different souring cultures. Aged for six months on top of Montmorency Cherries. The flavors produced are sour cherry and cinnamon with a touch of Brett funk. This batch comes from our 30bbl Italian oak Foeders.

"The idea for this beer was to create a blend inspired by dark Belgian wood-aged sour beers, based on the character of a few unique and long-term aged beers in the barrel store. The barrel-aged beers were selected for their aroma and acidity. After blending the beer was returned to barrels for another 3 months (in red wine barrels from which part of the original blend was drawn, plus some bourbon barrels which previously housed Acid Jam). A small addition of seasonal British fruit was added to some of the barrels. The fruit additions total ~75g/L in the overall blend, consisting of 40% cherries and 60% blackcurrants. The resulting beer has a gorgeous oak character with prominent red wine tannin influence, bramble - berries and a fruity acidity on the palate. Of course there’s a c...