"Blend of barrel aged beers: 1 - fermented on lees from "orange" wine of Muscat & Grenache elaborated by Chai UVA in Sète. 2- sour beer with 12 month maceration of Picpoul and Ugni grapes handpicked by the brewery at Pinet. "

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch aged in an ex-Bourbon barrel used to age Maple Syrup. Limited to 64 liters.

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch aged in an ex-Bourbon barrel used to age Maple Syrup with Physalis. Limited to 90 liters.

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch aged in an ex-Bourbon barrel used to age Maple Syrup with Physalis. Limited to 90 liters.

"The Oude Gueuze Tilquin à l'ancienne is a blend of 1, 2 and 3 years old lambic refermented in bottle for at least 6 months. "Oude" in flemish or "à l'ancienne" in french is an appellation protected by the EU and is restricted for traditional belgian gueuze in bottle."

Gueuze blend containing 4 YO lambic

Elderflower infused lambic

"After one year and a half spent in barrels with our gang of wild yeast. We infused this beer on some beautiful pommace of ''petit manseng'' from our neighbour Gudule URBAN WINERY."

"Boon Geuze Mariage Parfait has an alcohol content of 8%. It consists of 95% mild lambic, aged at least three years and specially reserved for this purpose, and 5% young lambic. The latter provides the fermentable sugars and wild yeasts. After mixing in a vessel of 25,000 litres, the wort (unfermented mixture) is filtered and chilled. If we are bottling, we bring it back to fermentation temperature. The bottles are placed in a climate-controlled space for the secondary fermentation. This is followed by maturing at low temperature for at least 6 months. Want to know the bottling date? Simply subtract 20 years from the “best before” date!
The soft, mildly sour berry taste, harmonises with the oak barrels’ aromas in which Geuze Mariage Parfait has ripen. The body speaks of vanilla followed by a bitter aftertaste of cloves that becomes increasingly intense. Sublime."

Season 2022-2023. Assemblage #6 bottled on 10/11/2022. "For this specific Cuvée Armand & Gaston, we blended lambikken from three different barrels and five different brews. Almost 40% of the lambikken used were three-year and four-year old lambikken, rendering the weighted average age of the geuze blend to more than 23 months on the moment of bottling. More than 65% of the cereals used during brewing were sourced in our Cereal Collective."

Season 2023-2024 Assemblage #54. Bottled on 18/06/2024. "For this classic version of the Zenne Y Frontera Blend 54, we blended not less than fice different barrels of sherry aged lambik. The barrels are a mix of very old Oloroso and Amontillado barrels from two small family bodegas. Bodega Joséfa Perez is located in the hearth of Jerez de la Frontera and Gutiérrez Colosia is locted at El Puerto De Santa Maria. We aged more-than-three-year-old lambikken for an additional year on these sherry casks. consequently, the weighted average age of this blend is over 50 months."

Season 2023-2024 Assemblage #55. Bottled on 18/06/2024. "For this classic version of the Zenne Y Frontera Blend 55, we blended all of our Josefa Perez Barrels. this tiny bodega in the heart of Jerez de la Frontera inspired a lot of the other independent and family owned bodegas through their high quality and steadfast vision. this blend consists of lambik aged on four oloroso barrels and two amontillado barrels.we matured three-and-a-half-year and older lambik for anothereleven months on these sherry barrels. consequently the weighted average age of this blend is over 50 months."

Season 2022-2023 Assemblage #58. Bottled on 23/03/2023. "For this Oude Geuze, we blended not less than four barrels with lambikken originating from ten different brews. The featured lambikken were young, two, three and more than five years old. This brings the weighted average age of the blend to more than 32 months on the moment of bottling, and more than 56 month on the moment of the release. Of the 3 Fonteinen brewed lambikken - making up more than 60% of the blend, more than 60% of these were brewed with local barley and wheat, all coming form organic farmers in Pajottenland."

Blend of several open fermentation barrels aged for 4 and 3 years without topping up. The brewery team then left the Pineau d'Aunis pommace to macerate for a week.

"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."

"Blend of saison et sour beers with locally grown citruses and sichuan pepper"

Fellowship 2024 Ale No 1. "Narya is a spontaneous fermented beer, where wort was added to Divico grapes from Winery Hoenshof in Belgium. After 7 months of maceration and fermentation, Narya was barrel aged on Chateau Siran Margaux barrels for another 6 months."

"A caliente Berliner Weisse straight from the Andes to the Yucatán. Fermented with Philly Sour for that soft pear and stone fruit profile, this sour gets a serious citrus boost with a generous dose of lime juice mid-fermentation. The twist? A touch of fresh habanero chili — fruity, fragrant, and gently warming, never overpowering. It’s a perfect balance: lactic freshness up front, tropical depth in the middle, and a slow, satisfying heat at the end. Sip it cold, feel the sunshine, and let Señor Habanero dance on your tongue."

"Our Cuvée Heritage Gueuze is a blend of the finest barrels of lambic and bears the label of the old brewery. They have a beautiful aging potential."

"Low ABV Sour with Apricot, Peaches and Lemons."

"Apricot & Lime Fruited Sour, with a hint of Cardamom."

"The latest in our Indie Collab series is a bright & breezy nod to those long summer days before your back hurt just from sitting up too quickly. Dreamed up in collaboration with some of the finest independent craft bars and bottle shops in the UK, our pals at Joule in Manchester, Kill the Cat in London and Craft Beer Bottle Shop in Perth headed to our Edinburgh brewery to create this ultra-refreshing session sour, conditioned on zingy lime juice, zest and juicy melon."

"Fizzy Lifting Juice takes sour beer to new heights, packed with enough lifting power to get your work-shy grandpa out their scratcher.

Bursting with ripe raspberries and juicy peaches, this nitro sour delivers fruity intensity, cascading bubbles and a mouthfeel soft as clouds."

"Our favourite flavours of ice cream are the inspiration for our latest dessert sours, back again in a series of single, double, and triple scoops…
You’re gonna need a bigger cone. Layers of juicy strawberries, cherries, raspberries and blackberries are added to a triple serving of smooth vanilla ice cream served in a golden waffle cone with generous toppings of crumbly shortcake biscuit. "

"Blackberry, Blackcurrant, Blueberry, Freeze Dried Ice Cream Smoothie Sour.

Introducing a smoothie sour that’s seriously STUFFD. Mountains of jammy blueberries, strawberries, cherries and banana meet the rich, crisp sweetness of freeze-dried ice cream (also known as astronaut ice cream)!
This interstellar ingredient pairs with swirls of smooth vanilla, lactose and white chocolate for a thick smoothie sour that tastes out of this world."

Magnum. "Blend of yound and old lambics matured in cognac barrels."

Magnum. "Blend of old lambics matured in palo cortado sherry barrels."

"A new availability in our regular portfolio. A light sour full of passion fruit and guava!"

"Mango Sour brewed in collaboration with our friends from Buddelship"

"This Symbiosis is a delicate assembly of cider, lambic and mead. A wild yet gentle blend. Fermented, aged & bottled on the farm."

"In collaboration witg Domaine Achiillée from Alsace, we macerated their damson plus with our young and old lambics. The blend underwent a six-month maceration."

Lambic with Gamay Grapes

"Blend of young & old lambics, with wine from beetroot. The beets were carefully selected and harvested from our own field. This blend consists of wood aged beet lambic and beet pomace from maceration. Fermented, aged & bottled on the farm."

Lambic with Pinot Gris Grapes