Special version of the Oerbier that was matured and naturally soured in oak barrels.

"Smokey Islands is the result of a collaboration with Gili Drinks. Phi was aged for several months on a Kilchoman peated whisky barrel, was blended with fresh ginger juice, some honey and pineapple pulp (400l beer/200 l juice ratio). We gave this "cocktail" some time to blend in well, resulting in a spicy fruity smoky sour. This is not just another ginger beer, with Smokey Island we once again challenge you to #dare to go wild."

Double Mash Balsamic Sour. Blend of Marsala, Vermouth & Banyuls Barrel aged

Black sour ale aged in COgnac barrels for 1.5 years and then referemnted with sour cherries.

"BREWED FOR A CONCERT / Chiyoda Ku has a phlegmatic electricness that creates beatiful tensions. For their concert at the brewpub, we brewed a strong Gose with pineapple, passion and habanero. Between pleasant sweetness and stinging heat"

Fruit sour, aged on Gin barrel, macerated on dried medlar, sloeberry and silverberry

Sour quadrupel, aged in Plantation Rum barrels

Sour quadruple - Dried Figs. Collab Letra

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

Spiced sour ale aged in Gin barrels with Crnaberries.

Phi (Blond Sour) aged with rhubabrb

"Blend of Cuvee Freddy Gin Barrel aged with Flemish red brewed as a collab with Johnny from Holy Goat"

Phi aged in red wine barrels for approx 8 months.

Dark sour ale (Sigma) aged for 6 months in red wine barrels.

"Blend of Saison and sour beers with fig leaves and glazed fruits"

Amber Foeder aged sour ale

"Sour farmhouse tripel fermented with apricots"

Dark sour ale (Sigma) aged for 6 months in red wine barrels and then with blueberries.

Phi (Blond Sour) aged with rhubabrb and then dry hopped with Amarillo hops.

Phi (Blond Sour) aged with Smoked pineapples.

Oud Bruin matured several months with oak leaves.

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

"For Unsane's gig at the brewery we wanted to brew a big, intense, bitter and aromatic IPA that showcases Citra and Mosaic. A powerful ''hoppercut'' in your face!"

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

Sigma (Dark sour) and Phi (Blond Sour) Blended and aged with blackcurrant.

Spontaneous fermented, coolshipped and aged in wooden barrels and matureed with Barbera grapes.

Red Wine Barrel Aged Saison with Plums. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020. best before is 08/2023

Red Wine Barrel Aged Saison with Plums. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020. best before is 08/2023

Red Wine Barrel Aged Saison with Cherries and Raspberries. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020. best before is 08/2023

Sigma (Dark sour) macerated with Forest Fruits (Blackberries, Blueberries and Raspberries) for over 2 months.

PASSION, HIBISCUS, BLOOD ORANGE SOUR. BB is 13/12/2023

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 sloeberries.

Sour blond beer aged in oak barrels with gooseberries.

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

"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"