Oud Bruin where the wort was boiled for 16h instead of the classic 1.5h which give more caramelised aromas.

Brown Belgian sour beer of mixed fermentation aged in oak barrels. BB is June 2021

"This limited beer is the mother beer of our Oud Bruin. It is a single-cask, which means that the beer is not a blend of different barrels, but comes completely from one barrel. Unlike the classic, it is also not blended with young beer. The Foederbier matured for 2 years in large wooden barrels of 40 or 50 HL. Foederbier has more hints of red fruit and is more soft on acidity. The aroma is fruity, woody with a hint of curry."

Spontaneous fermented, coolshipped and aged in wooden barrels and matureed with local sour cherries. This blends contains 1,2 and 3 year old beer.

BA blond sour beer (Zure van Tildonk) aged with sour cherries.

Oud Bruin matured several months with raspberries.

Zure van Tildonk (Sour BA blond) aged for 7 months with peaches.

Oud Bruin matured several months with raspberries. Harvest 2019

Oud Bruin matured several months with raspberries.

Blond beer brewed with Alvinne's Morpheus yeast that gives a nice soft sour taste. Aged 8 months in oak Bordeaux barrels.

Oud Bruin matured several months with oak leaves.

"Oud Bruin Vineyard is created by adding fresh grapes to beer that has already aged on oak barrels for at least one year. Subtle fruit and delicat sour, vineous and port- like taste"

Oud Bruin matured aged for at least a year in oak barrels and then several months with fresh peaches.

Blond beer aged in oak barrels with Raspberries from a neighboring farm. Spontaneous fermentation happened at the the brewery's farm near Tildonk.

Sour blond beer aged in oak barrels with gooseberries.

Spontaneous fermented, coolshipped and aged in wooden barrels and infused with elder flowers

Oud Bruin matured aged for at least a year in oak barrels and then several months with fresh blueberries.

Oud Bruin matured several months with oak leaves.

Wild West (Omega aged in red wine oak barrels) matured with raspberries and cherries.

"The second collab to celebrate our 10th anniversary, this time brewed in collaboration with our friend of Prizm straight out of Montpellier. This time, we went for a pastry sour brewed with insane amouts of pink guava, peach and calamansi puree. Brewed with flaked oats and milk sugar, "Loto" has and amazing balance between the sour and sweet flavours. Soon(ish), also served in frozen Slushy for at our Taproom."

Oude Kriek with 250g of Scharbeekse Cherries per liter of lambic.

Season 2022-2023 Assemblage #1. bottled on 18/10/2022. "For this Oude Geuze, we blended lambikken originating from three different barrels and seven different brews, of which the oldest was brewed in October 2019. This is a 50/50 blend of one-year and three-year old lambik. Of the 3 Fonteinen lambikken used (75%), almost 80% was brewed with cereals coming from our own Cereal Collective."

Blend of 1, 2 & 3 YO lambics aged in oak barrels.

A collab with Nevel, blend of saison & lambic.

The “Bière de soif” series are hybrids that form bridges between the world of wine, cider andbeer. The final product is a blend of our barrel aged Saisonbase and huge amount of whole local Lutówka Cherries from the Gospodarstwo Rolne Ireneusz Rudnicki farmand Madagascar Vanilla beans. This cherries are also known as Schattenmorelleor Chatel Morel.

"In the bottles of the latest beer from the WILD series we have sealed a blend of our barrel aged Saison and super aromatic “Inka” peaches and “Lutówka” cherries. The beer owes to them not only a wonderful aroma but also a beautiful “rose” color with a small but long-lasting white head. Ends with a truly wild & funky aftertaste. This is the beer we dream to drink in these fresh early spring days. Voilá!"

"Brussels Beer City turns five, and celebrates with a small festival with some friends: BierCult. It has teamed up with five Brussels breweries and five people from Brussels’ beer community to brew five different collaboration beers. Nanobrasserie L’Ermitage x Colleen Rakowski: Brotherly Love. A blond beer made with barley spelt and rye, and fermented with the ‘Philly Sour’ yeast strain in stainless steel, then aged for a year in separate Pinot Noir barrels from Burgundy, one of which also still contained wine lees."

"The Mûre Tilquin à l’ancienne (6.0% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260-300 gr fruit per liter."