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.

"As years passed and our oak aged beer became more robust, we discovered many unique, interesting, single barrels deserving of a special release. Barn Owl was created as a response to these lone wolves, and has grown into a diverse, ongoing series that reflects the growing diversity of our barrel program. The name is a nod to the wise and exacting animal that keeps watch over the farmhouse (er..industrial warehouse), and the one-off creations are released sporadically throughout the year, just as soon as we deem the barrels ripe for the picking."

"Motley Cru 2022 is a three year blend of spontaneous coolship beer. It was aged in neutral barrels and blended together to our taste, with the more mature beer providing classic wild fermentation characteristics and the younger beer exhibiting clean and fruity qualities. Combined, they provide the best of both worlds. In striking our preferred balance between older and newer barrels, we were also striving to create a beer that is simultaneously true to what we do and a nod to what Belgian Lambic breweries have been doing for centuries. Motley Cru 2022 boasts fruity aromas of passion fruit, damp forest floor and subtle oak. Clean pleasant acidity, reminiscent of sweet tart. Notes of green pepper and rhubarb as well."

#2023-007 – Barrel aged vlierbloesem saison blend + vlierbes lambiek. Bottled May 2023

Season 2023-2024, Assemblage #26. Bottled on 07/12/2023. "For this Wijnbergperzik, we macerated vineyard peaches from the field of Ludo Rosseels, Gelrode, Brabant, Flanders. For macerating and blending, we used one- and two-year lambikken, originating from eleven different brews and five different barrels. The peaches macerated for more than three months on wooden barrels. The final fruit proportion is 398 grams of vineyard peaches per litre of Wijnbergperzik. About 70% of the cereals for this pure 3 Fonteinen blend used were sourced from our Cereal Collective."

Season 2022-2023, Assemblage #102. Bottled on 19/09/2023. "For this Rabarber, we macerated rhubarb from De Groentelaar, an all-organic farm in Pepingen, Pajottenland. We used one-, two- and four-year old lambik. The weighted average age of this blend is more than 27 months and the final fruit intensity hits 265 grams of rhubarb per liter of Rabarber."

"Clos de Billy 2025 is a blend of organic ale, organic grape skins, bergamot zest and cardamon pod. The ale was brewed with organic red wheat and organic heritage barley wholly fermented by a diversity of yeasts and bacteria collected from native flowers from NSW and refermented with freshly pressed Cabernet Sauvignon grape skins from our friend Sholto Broderick if Basket Range Wines in the Adelaide Hills of South Australia in 2025. Just before bottling it was macerated with bergamot zest and crushed cardamom pods then bottled with raw, unheated Blue Mountains Polyflora wild honey from naturally formed, bee-friendly Warré hives from Tim and Emma Malfroy and allowed to naturally condition and carbonate before release. Made exclusively for Billie's Beer Fest 2025 and the Collective. Label Artwork by Florence 7."

"St Florence: Semillon, M&J Becker was made by blending barrel aged golden mixed culture fermentation ale with 275kg of organic handpicked, whole bunch Semillon from the Ablington vineyard in Pokolbin, NSW. After a five month maceration and refermentation of fruit and beer, it was bottled and allowed to naturally carbonate and mature for 6 months before release."