"Blend of 50% fresh farmhouse and 50% spontaneous beer 18 moth barrel aged. All ingredients are Italians. Little bit of rye malt. Cascade and crystal hops from Italian Hops Company. Finished with some Garganega grape must. Happy 10 years birthday La Tana a Bruxelles !!! "

Blend of young & old lambics

Wine ale, Vintage 2020. The beer wort was fermented naturally in the skins of Xarel-Io from Joan Rubio.

Gueuze made with a blend of easy-drinking lambics

"BARREL AGED BERLINER WEISSE with Chenin Pommace. We sent our Belle Dame into white wine barrels for 18 months and finished it onto Chenin grape pommace from Le Sot de l'Ange."

Sour w. Syrah pomace, raspberries and homemade grapefuit tonic.

Sour ale with Chardonnay pomace and dry hopped with Simcoe

Lambic blend with a selection of spices that provide a fresh touch.

"Oude Geuze Boon Black Label Edition N°7 brings us back the typical long, dry aftertaste, yet very full-bodied taste that we are used to from Boon Black Label. With a very fresh citrus note and pleasant sparkle you can enjoy the Boon Black Label N° 7 as an elegant, easily drinkable tender Oude Geuze. This Edition N°7 was bottled on June 8, 2021. The blend is a mixture of lambic matured in oak barrels for one, two and three years. The Oude Geuze Boon Black Label Edition N °7 is a perfect aperitif beer. It is certainly also an ideal gueuze to enjoy with patience. It goes perfectly with fish dishes, such as combinations with oysters, salmon or mussels."

Trebbiano d'Abbruzzo Grapes from Italy (2021) steeped in lambic. Unfiltered & unpasteurized beer.

Chasselas grapes from France (2019) steeped in lambic. Unfiltered & unpasteurized bee

Blend of 1 - 2 year old lambics from two barrels that were really appreciated by the brewers for their fruity notes. The brewer recommends to consume this soon as this blend contiains lots of young lambic, there is a "risk" it will overcarbonate over time.

"Ruby in colour with hot pink foam, this beer looks as good as it tastes. Blueberries and vanilla notes dominate and act as a counterbalance to the tart notes from our house mixed fermentation base that’s been maturing in an ex-red wine foeder for 6 months."

Sour beer fermented fermented on sourdough from an Outland beer (season and chenin lees) then aged for 14 months in two barrels previously used by Les Garriques.

"For this summer twist on our Criquet, we let it ferment for a few months on our house brett culture & then infused it with a generous dose of verbena & berries."

Organic Gueuze blended from organic lambics of different ages.

Hard graf made of 50% rustic sasion and 50% apple juice that co fermented in a foeder for several months

Blend of sour and BA sour w. herbs and flowers from the family farm.

A blend of 8 months to 2 years old lambic matured with rhubarb at a ratio of around 300 grams per liter.

Lambic blend with elderflowers

""Hands of Desire" stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. This sour ale was infused with fresh lime and sea salt, then aged for 10 months in Mezcal barrels, providing notes of dark wood, tobacco and vanilla."

"This Gueuze is a traditional blend of young and old lambics.Just as a young larva develops for years within oak wood to eventually emerge as a beautiful beetle, this lambic undergoes a prolonged aging process in oak barrels to be enjoyed as Gueuze. Fermented, aged, and bottled on the farm."

"For this collab with our lifelong friends, we decided to mix our cultures! A wild beer with an immoral dose of fresh (and seasonal.) quince fermented with a cocktail of our house cultures."

Pastry Sour brewed with cherries and lactose.

Lambic matured with a fine berry selection (Blackcurrant, red currant, strawberry, raspberry, blackberry and wild blueberry). Around 300 grams of fruit per liter of lambic.

Oude Kriek made with 100% Schaerbeekse cherries.

Lambic matured with Cassis (Black Currant). Around 300 grams of fruit per liter of lambic.

Lambic matured with blackberries. Around 300 grams of fruit per liter of lambic.

Bottled on January 2020

Brewed in Autumn 2019 and aged for 16 months in oak barrels to develop the funky / sour characteristics before being bottled and aged for another 10 months.