"Born out of experimentation in our pilot brewery playground at Lervig Local, Hype Dream is an ongoing series of pastry sours showcasing thick fruit profile, fresh acidity and a soft lactose finish. This version has raspberry and blackberry purées in the forefront to give a burst of forest berry fruits balanced with a smooth finish from the lactose and flaked oats. At 6.5% it’s a true pastry sour hype dream!"

"The first instalment of our 2024 collaboration series with long time friends, Brewski. A fruited sour with mango and vanilla fermented with Norwegian Kveik yeast."

"Amber Lees was brewed to have a fairly rich and sweet malty body, balanced by firm bittering and relatively high acidity. This second blend has a touch more poise, along with a little more aromatic interest courtesy of the trans-atlantic dry hopping. This was made from a blend of 2 worts produced in May and August 2021. Half the blend fermented in two freshly emptied, unrinsed cider barrels. The other half in two California white wine barrels. The resulting beer was dry-hopped with whole-leaf Mosaic and Goldings, before priming with dark muscavado sugar for bottle conditioning. After a short 2 months in bottle the aroma is currently one of the most fruit-forward we have produced, with blueberry, strawberry, orange, and ginger in abundance."

"What happens when you put 100 bitterness units (akin to a bracing west coast double IPA) into a traditional turbid mash wort? We have always taken inspiration from the wide ranging flavours our neighbouring west-country cider makers are afforded by the huge array of cider apples grown locally. We aim to brew an equally wide range of worts, to give us an equivalent array of flavours from which to blend finished beers. After a night in the coolship, the wort was run into three small oak barrels, where it was left to ferment for 16 months. During fermentation, the bitter hop compounds restricted growth of lactic acid producing bacteria."

"Our fourth edition of Saison Cider Cask is a blend of four barrels produced in November 2020 and June 2022. The contrasting brews used a variety of grains and a mixture of aged and fresh European hops. Fermentation took place in fresh cider barrels from Oliver's Cider and Perry, as well as Ross-on-Wye Cider and Perry Company. The finished blend was dry-hopped with whole-leaf Kazbek and Brewers Gold before conditionning in bottle."

"Standing beer is brewed in the summer and fermented with ale yeast in our coolship at ambient temperatures. The wort is made from barley, spelt, rye and European hops. Maturation takes place in large oak casks with wild yeast and bacteria, until the winter. Finally the beer is dry-hopped with whole-leaf hops and bottle conditioned for several months before release."

"Today XO is a a blend of solely three year and older barrels. This is its third iteration. This beer is made from three brews, fermented in three different barrels. The worts were made in January, February and April 2020 using traditional turbid mash methods. They were subsequently left in our coolship overnight to be inoculated with wild yeast and bacteria, before being fermented in oak. The resulting beer underwent extended bottle maturation before release."

" Aged 20 months in Priorat barrels. Sour Triple!"

"Gueuze Cuvée René is one of the jewels of our brewery. With its golden colour, its sparkle and its beautiful sherry aromas, this is the queen of gueuzes. This old gueuze is a blend of old and young lambic matured in large oak barrels called foudres. It is then bottled in a beautiful champagne bottle where a second fermentation takes place. After 6 months, the gueuze obtains a golden colour and is slightly carbonated and tart. But kept in a cellar for a few years, it becomes truly exceptional!"

"To all lovers of lambic and geuze, meet our newest creation: Lindemans Pure Oude Gueuze! This exclusive monoblend is a masterpiece, made with lambic that has aged for seven years on a single, large oak foeder. Only 12,000 bottles were filled"

"Blend of 1 to 2 years old lambic fermented on oak with fresh basil herb."

"A blend of wild ales (aged for 1 up to 4 years) with organic plums."

"Silhouet is a special blend of wild ales aged for 2 to 5 years in oak barrels, and a rustic saison. 5 year old Hallertau Mittelfrüh hops were used. The outcome is a beautifully balanced beer which marries the complexity of aged, characterful wild ales with the fresh and aromatic qualities of a saison. Tasting notes: poached peaches, apple skin, black pepper, cherry pie and oak."

"A blend of wild ales (aged for 1 up to 4 years) with organic plums."

"Part of a series of beers brewed for EURO 2024, paying tribute to football legends. Strong, sweet and sour beer with a huge amount of papaya, white guava and mango."

Stout aged in bourbon barrels previously used to age lambic.

"Our new beer from the WILD series is the result of an experimental approach to brewing, where each bottle hides the story of "second-use" fruit. These peaches, apricots and raspberries, which were previously used to ferment our other beers, have found a new life, adding unique flavor notes to this unique drink. Thanks to this innovative method, fruit accents are more refined and their taste is subtle and multidimensional. The lightness of this beer is achieved thanks to gentle fermentation, which allows for the extraction of the best features of wild yeast, while harmoniously combining them with fruity sweetness."

"A two-year-old beer of mixed fermentation, which spent the first 10 months in a foeder, then we added freshly harvested Riesling grapes from a vineyard in Lower Silesia. For the next 10 months, the beer fermented in wooden barrels. After bottling, the beer refermented in the bottle for an additional 6 months."

"Grodziskie Beer 2023, specially crafted for the 2024 Grodziskie Beer Day! This unique brew is based on oak-smoked wheat malt. Fermentation was carried out using a special blend of wild yeasts and bacteria. The beer matured in barrels for eight months, gaining depth of flavor and aroma. Before bottling, fresh pears were added, which were smoked in-house."

"Mango Lassi Smoothie Sour brewed with the Canadian brewery Messorem as part of Beer Geek Madness 2024. Messie is a truly fruity smoothie! A powerful extract creating a brilliant base for mango and pineapple."

Blend of lambics 1,2,3, 4, 5 & 6 YO lambics from Brouwerij Eylenbosch, Brouwerij Sako and Brouwerij Den Herberg with a maceration of pine cones from the Tyrolean Alps. Limited to 44 liters.

Blend of lambics 1,2,3, 4, 5 & 6 YO lambics from Brouwerij Eylenbosch, Brouwerij Sako, Brouwerij Den Herberg & Brouwerij De Troch with a maceration of Thai Oriental Black tea. Limited to 68 liters.

Montepulciano grapes from Italy (2020) steeped in lambic

Dry-hopped Berliner Weisse

"Blend of Cuvee Theo and Cuvee Sofie 2022 aged on Margaux barrels with Belgian Johanniter grapes from winery Hoenshof"

Sour ale with plumms & smoked beetroot.

"Stu Mostow collaboration Bbew blended with Margaux barrel aged Sun & Sour, a Kompaan collab."

Lambic matured with Peaches, 1000 kg of fruit for1500 liters of lambic.

"Maurice is a story of passion and inspiration. Passion for the old brewing craft and inspiration from an old master brewer; Maurice Heyvaert (†). This lambic brewer taught me that lambic is much more than sour beer. The complicated brewing and fermentation process, the art of cutting up young and old lambic, the magic of the aging process. The result: a bone-dry, fresh-sour sparkling elixir that is much more than beer. It is the soul of pure brewing and my tribute to my very first mentor and inspiration. "The barrel cellar, the heart of the brewery" A traditional lambic, with refermentation in the bottle, a blend of one-year-old and three-year-old lambics."

"Our Congruity series harnesses the art of blending and collaboration to create a beer that transcends its individual elements. In May 2022, we invited our esteemed friends from Bofkont and Tommie Sjef to join us in Copenhagen along with base beer from what they considered to be their finest barrels, and we contributed a special blend of our one- and two-year-old Danish Wild Ale. A methodical blending and tasting session followed, where we eventually found a blend that cohesively showcases the best of each of our beers. This bottle is a combination of equal portions of the blend that were aged in Moscatel de Setúbal barrels from Portugal and Premier Cru wine barrels from Bordeaux, France for 16 months before bottling."

"In our Maturation series, we carefully select Wild Ales aged in specific barrels to showcase how different casks influence the final character of a blend. Our Vin Jaune edition features a blend of Danish Wild Ales aged for two years in three freshly emptied 225-liter barrels from a historic winery in Jura, France. The aging process infused the beer with the essence of Vin Jaune, unveiling layers of nutty complexity, delicate oxidative notes, and a subtle tang."

"Our Sunstead series captures the essence of perfectly ripe stone fruits, allowing us to savor the warm flavors of summer all year long. The base beer is a blend of one, two and three-year-old Danish Wild Ales aged in Chardonnay and Monbazillac barrels. We racked this onto freshly destoned and crushed Bergeron apricots at a rate of over 600 grams of apricots per liter, and left it to macerate with the fruit for over a month before bottling. This complex, soft and juicy beer tastes almost like biting into a fragrant apricot, transporting you back to the high days of summer no matter when you drink it."