"Brewed in collaboration with L'Atalante and inspired by a classic French dessert, Tarte Tatin puts the pastry in pastry sour, with rich flavours of sweet apple and sticky caramel with a crisp, flaky crust. C'est la vie! A recipe born from a happy mishap, created by the Tatin sisters who famously created the upside-down tart by accident from their hotel in France in the late 1800's.

Sour Scale:2"

"Brought to you with our pals at Sudden Death Brewing Co., this smoothie sour is fresh out the oven. Jam packed with unfermented cherries, strawberries plums and apples, then layered with cinnamon warmth and pastry sweetness.

“I genuinely can’t believe it’s not crumble!” – Joe Cruickshank, Sour Beer Enthusiast.

Sour Scale:3”

"Mix fermented berliner weisse (no kettle sour), with crushed local pomegranates. Tart, lemony, red berries and earthy (the real taste of pomegranate), hazy and magenta ."

"Blend of beers spontaneously fermented on red grapes pomace (cinsault, syrah and grenache), aged a year in barrels. The new blend is macerated on fresh cinsault pomace before conditionning."

"With some of the peaches remaining, we decided to experiment with co-fermentation. Gorsem krieken harvested earlier that year were combined with white peaches in a ratio of one third krieken to two thirds peaches. The fruit fermented on two-year-old lambic before the beer was racked off and allowed to settle further in stainless steel. No additional blending was done at bottling."

"A blend created with spring in mind. It began as an elderflower lambic in 2025, when freshly picked elderflowers were blended with two-year-old lambic. Although promising, the result initially lacked the complexity we were looking for. Since we work almost exclusively with freshly harvested ingredients, adding more elderflower later in the season was not an option. Instead, after further aging, we introduced Timut pepper, whose bright citrus character complements the floral notes beautifully."

"Welcome to the SMOOTH series: round, fruity, ultra-sensory beers. Liurnia is sweetness under tension, a tropical juice where apricot melts into the acidity of mango, carried by a velvety texture. On the finish, notes of coconut and vanilla. A smoothie for adults?"

"Barrel Aged sour finished with mandarines, cardamom and pepper"

"Barrel Aged sour finished with mandarines, cardamom and pepper"

"A bold pastry sour with a high starting gravity of 30°P. The inspiration came from the Elmeleven team’s trip to Poland, where they first tried a traditional Polish blueberry bun – a flavor they couldn’t forget. We decided to recreate it in a beer form. A generous amount of blueberries on a sweet malt base, finished with the aroma of soft, freshly baked buns, creates an intense blueberry profile. The deep, natural color of the berries completes the experience."

"Carrot Cake returns! For the second time we used carrot purée, this time in a more complex composition in collaboration with Mikkeller. The sweetness and texture of mango take the lead, while citrus fruits add bright acidity and a fresh aroma. Carrot brings a rustic, slightly earthy sweet note. The whole profile is rounded out by the dessert-like aroma of eggnog – sweet cream, vanilla and warming spices. It’s an intense, juicy pastry sour with a rich, dessert-inspired character."

"One of three beers promoting the Beer Geek Madness 2026 festival brewed with Fauve. A playful pastry sour built on an original fruit combination that blends with a creamsicle-like character and the sweetness of toasted pecans. Brewed in collaboration with the French brewery Fauve, known for their love of this beer style. Expect noticeable sweetness balanced by fermentation acidity and the bright sourness of added lemons. Thick, slightly pink and dessert-like – a perfect fit for the upcoming spring season."

"With our new Gelato, we’re taking you to Bratislava - turning a classic Slovak cake into beer form. Sweet and sour, packed with loads of raspberries and apricots, finished with vanilla and a sponge-cake aroma."

"New Gelato XTREME! Over 40% fruit, super thick, intensely sour and sweet. A liquid take on vanilla custard with sweet bananas and mango, balanced by sharp, zesty yuzu."

"10 Years anniversary limited edition. 10 years of Lambiek Fabriek. To celebrate our anniversary, we release this special blend, brewed with peated malts."

"Sour - Smoothie / Pastry - Straight out the oven and into the glass. Brewed in collaboration with Babyface Baker, the Edinburgh bakery known for its tasty treats, and crafted using fresh cuts from their bakes. Bright, tart blueberries layered over soft, doughy sweet bun flavours. Rich maple syrup sweetness, finished with a smooth vanilla glaze icing. Jammy, fruity and irresistibly glazed. Some beers bun-long together (see what we did there). Blend Blueberry Maple Glaze Bun with Lemon Meringue Ice Bun to create the ultimate bun duo."

"Sour - Fruited / A tropical taste from the jungle! Our blend of exotic fruit pairs Alphonso mango, guava, kiwi and pineapple for a modern sour beer that’s rich, thick, and juicy."

"Sour - Smoothie / Pastry - Straight out the oven and into the glass. Brewed in collaboration with Babyface Baker, the Edinburgh bakery known for its tasty treats, and crafted using fresh cuts from their bakes. Loaded with layers of sharp, zesty lemon, pillowy doughy sweetness and fluffy meringue, all wrapped up in a silky vanilla icing glaze. Some beers bun-long together (see what we did there). Blend Blueberry Maple Glaze Bun with Lemon Meringue Ice Bun to create the ultimate bun duo."

"Sour - Fruited / Smooth and full-bodied, this modern sour bursts with mouth-watering strawberries and cream notes, layered with delicate hibiscus flower and Madagascan vanilla beans."

"Yuzu Peach & Passionfruit is a bright, tropical session sour brewed for maximum refreshment. Sharp yuzu citrus slices through lush peach and punchy passionfruit, keeping things light and juicy."

Botanicals Spring 2026 is a curated selection of three 75cl bottles: Gember 2025, Ravandel 2025 & Cuvée Heritage 2025

Pack consisitng of 3 bottles: Terroir 2025 , Charent'euse 2025 & Gueuze 1871 2024

"Two-Year Barrel-Aged Gose - A historic recipe brought to life: this Gose is aged for two years in barrels, brewed with fresh hops and red wine grapes. Juicy and drinkable, it pours a lovely, intense pink – a perfect blend of tradition, fruit, and refreshment."

"Spontaneously Fermented Beer with Fresh 2023 Hollenburger Aurora Hops of own organic cultivation.

Crafted with care, this beer showcases the vibrant essence of freshly harvested 2023 Aurora hops from our organic-certified fields in Hollenburg. Known for their citrusy and floral aroma, Aurora hops bring a bright, zesty character to this brew. Using the traditional wet hopping method, the hops are added fresh from the harvest, capturing their full flavor and aromatic potential. The spontaneous fermentation process adds a natural complexity, resulting in a beer that's both refreshingly unique and deeply rooted in sustainability."

"Spontaneously fermented and aged for two years in old wine barrels, this wild ale is blended with 40% fresh Isabella grapes from the 2024 harvest. The vintage brought particularly small, aromatic berries — intensely colored and bursting with bright, wild fruit character. The Isabella lends its signature notes of fresh woodland strawberries, subtle florals, and a refined, gentle tannin grip, weaving seamlessly into the soft acidity and barrel-aged depth of the base beer. Vintage 2024 is more intense than previous years, with a lifted, almost perfumed fruit layer and a long, quietly vibrant finish. A pure expression of heritage grapes, spontaneous fermentation, and the natural elegance of time in wood. "

"This exceptional brew marries the wild complexity of spontaneous fermentation with the delicate flavors of the 2023 Grüne Pichlbirne, an ancient landrace pear variety from the Mühlviertel region. Traditionally grown in this part of Austria, the Grüne Pichlbirne is prized for its unique balance of sweetness and acidity, along with its distinctive, aromatic profile. Our beer is brewed using organic methods, ensuring a sustainable and natural fermentation process. The blend of organic, spontaneously fermented beer with the rich, fruity essence of the Grüne Pichlbirne results in an intense, aromatic experience with notes of fresh pear and subtle floral undertones. This beverage celebrates Austria’s traditional fruit cultivation, offering a modern twist on a historic flavor."

"Spontaneously Fermented Beer with 2023 Hollenburger Muskat Ottonel Grapes - This distinctive brew artfully combines the wild character of spontaneous fermentation with the exquisite flavors of 2023 Hollenburger Muskat Ottonel grapes, sourced from the renowned vineyard of Christoph Hoch in Hollenburg. This aromatic grape variety is celebrated for its unique muscat fragrance, delivering a delightful bouquet of floral and fruity notes that elevate the drinking experience.Crafted using traditional methods, our beer showcases the essence of these exceptional grapes, which thrive in the fertile soils and favorable climate of the Hollenburg region. The spontaneous fermentation process allows the natural flavors of the Muskat Ottonel to shine, resulting in a refreshing beer that bursts with vibrant grape character, hints of citrus, and a pleasing complexity. At our brewery, grape beers are our passion—it's a natural fit for us as winemakers, and it perfectly aligns with our brand identity. This innovative blend of beer and wine pays homage to the rich viticultural heritage of Hollenburg while highlighting the craftsmanship of local producers like Christoph Hoch. Each sip offers a taste of tradition and a celebration of the unique flavors that our region has to offer."

Sour with grape skins Garnatxa from Vinyes Tortuga

"Inspired Agua de jamaica a typical sweet and acidic Mexican beverage. 100% organic belgian pilsner malt no-boil Berliner style brew with 2,75 kg hibiscus added to the kettle at 93º for 30 minutes before knockout. Co-fermented with L. plantarum and our house yeast culture. We used orange zest/juice from our family farm and dry hopped with a small amount of palisade hops. Just before packaging a final addition of hibiscus was added for an extra layer of flavour. Tart, floral, citric and refreshing for summer."

"Jasmin tea and mandarin 2026"

wild ale w. Pansa blanca de Oriol Artigas

wild ale w. Sumoll de Pol grape skins

Wild ale w. Xarel lo grape skins

"Our second time releasing a coffee beer after our first foray in 2024's Angucho. Aceh is a single barrel bottling of golden beer, brewed in November 2022. The wort was made using a turbid mash, including an inadvisable quantity of caramelised barley malt and aged hops. We initially set about selecting a coffee that we thought would best marry with our beer, before delving into the barrels to find its partner. After extensive tasting round the cellar, a barrel was selected to complement the addition of an Indonesian coffee from the Aceh region of north Sumatra, made using an anaerobic honey fermentation process"

"Tom Oliver makes cider and perry in small batches, using fresh pressed cider apples and perry pears, spontaneously fermented by wild yeasts. Nachmelená Hruška was made by co-fermenting an equal proportion of Herefordshire perry pear juice (2019 harvest), with wort made in the style of a Czech svetlý ležák (light lager), using Czech grown barley and Saaz hops. The resulting beer conditioned in bottle for 7 months before release. Named by Tom's Czech right-hand man Jarek, "Nachmelená Hruška" translates as "hopped- or drunk- pear.""