Berliner Weisse brewed with Rye and then aged for 2 months on Eucalyptus leaves freshly harvested in Portugal by Hugo Elias from D'Ourique

Specially brewed for the Challenge by De Molen for their festval: Borefts 2018. The base beer is a recipe from De Molen with 9 ingredients and one was added: Morpheus Yeast.

"Collaboration brew with De Molen and Black Beer Fest 2018. A CLassic De Molen Stout with a touch of Alvinne"

#6 in the Alvinne - Friends collection. Grisette style. "Historic beerstyle, made by breweries in the mining region of Belgium in the 18th and 19th Century. This style was known as a well hopped low abv beer of mixed fermentation"

Blend of Hair of the Dog Fred aged in Port barrels (brewed at Alvinne) and Cuvée Freddy (Sigma aged on red wine barrels)

Farmhouse COffee Porter using the method of cold steeping.

Blond Sour ale brewed with raw wheat.

Barley Wine aged on Calvados - Pedro Ximenez barrels.

Berliner Weisse brewed with Rye and then aged for two months on Blackberries.

Quadrupel "Land van Mortagne" aged 8 months in red wine barrels.

"Monumental version of the famous Cuvée de Mortagne. Several months and special techniques were needed to reach the incredible alcohol content through natural fermentation. Full bodied and powerfull beer with strong reference to a Pedro Ximénez type of sherry. Aged on sherry barrel for one year". BATCH #2 - 2017 SINGLE CASK - 700 BOTTLES.

"Monumental version of Cuvée de Mortagne. Several months and special techniques were needed to reach the incredible alcohol content through natural fermentation. Full bodied and powerfull beer with strong reference to a Pedro Ximénez type of sherry. Aged on sherry barrel for one year". BATCH #3 (2018).

Beer "Land van Mortagne" aged 6 months in Margaux barrels with handpicked and dried peppers: "piment d'Espelette". Vintage 2016.

Quadrupel "Land van Mortagne" aged on Sauternes barrels.

Quadrupel "Land van Mortagne" aged in new french oak barrels.

Strong blond beer aged for 8 months in Sauternes barrels.

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

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

Dark Sour ale aged in foeders with raspberries.

Phi aged in red wine barrels for approx 8 months.

Cuvée Sofie matured with grapes (20 kG of grapes per barrel). Production limited to 700 bottles. Cask used: 2012, French oak (Bourgogne).

Cuvée Sofie matured with 2/3 Schaarbeekse Kriek and 1/3 raspberries. Aged for 5 months in Gevrey-Chambertin oak barrels. Limited to 350 bottles.

Phi aged for half year on red wine barrels with rhubarb.

Cuvée Sofie matured with 100% Schaarbeekse Kriek for 5 months in Chevray-Chambertin barrels. Limited to 350 bottles.

Foeder aged blond sour (Phi) with foraged sloeberries.

Superblend of various barrels and fruits. "Bitter, Wseet - Sour witha touch of regret"

Foederbier (Brown sour ale) aged with cherries for several months.

Barrel aged tripel. With sloeberries, jostaberries, plums and Schaarbeekse krieken. Limited to 600 bottles.

Funky Imperial Stout aged for one year in Cognac barrels.

Farmhouse Tripel brewed with Rye.

Eisbock of Cuvée de Mortagne that was aged for 12 months in single Sauternes barrel: 'Chateau Doisy - Verdines" from 2010. (Moen is the village where the brewery if Alvinne is situated).

Mixed fermentation of 36, 24 and 18 months old different barrels aged Chain Reaction (lambik recipe with 40 % wheat) and Wild West. Inspired by Geuze.