BA blond sour beer (Zure van Tildonk) aged with sour cherries.

Blond ale matured and soured in oak casks.

Phi aged in red wine barrels for approx 8 months.

Sour ale aged in oak barrels which is used in the "Cuvée De Ranke".

Blond beer brewed with Alvinne's Morpheus yeast that gives a nice soft sour taste. Aged 8 months in oak Bordeaux barrels. (First batch was brewed in collaboration with Stillwater)

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

Sour Blond beer aged in oak barrels with sloeberries.

"Hybrid dark sour ale somewhere between a Dirty Horse and Earthmonk. Spontaneously fermented and aged for 4 years on some of the finest red wine barrels from the Bordeaux Area in France"

Dry-hopped kettle sour brewed in collaboration with Surly

Dark sour ale brewed with cocoa beans and fresh raspberries.

Bersalis Tripel aged for at least 12 months in oak barrels that used to age lambic. This ageing process provokes a second fermentation of the beer (this time spontaneous).

Spiced sour ale aged in Gin barrels.

Dark sour ale brewed with cocoa beans and fresh cherries.

Blond ale matured and soured in oak casks.

Triple kriek - oak aged.

Sour barrel aged quadrupel with smoked peaches.

Berslais Kadet aged 12 months in lambic barrels which resulted in a spontaneous fermentation of the beer.

Sherry Barrel Aged cherry sour ale.

Zure van Tildonk (Sour BA blond) aged with Barbera grapes.

This beer started as a kettle sour incoculated from one of Oersoep foeders

Flanders red aged in a 7500 liters foeder in which the Solera system is applied once a year, when a portion of the beer is bottled and the foeder is replenished with freshly brewed beer.

Wild ale produced with limets, a Bulgarian heritage grain and blended with Tepache, a wild-fermented pineapple dirnk with Bulgarian Habaneros form Chilli Hills Farm.

Zure van Tildonk (Sour BA blond) aged with Blackberries.

"Loquat Nation is the result of a 100% Brettanomyces and Lactobacilus fermentation that was aged in oak wine barrels. It was finished with the addition of 200 KG if hand-peeled loquats."

Sour ale fermented with Brett, matured with rapsberries form Alentejo and then aged in oak barrels.

"Poptones started life as a hoppy pale ale fermented with clean ale yeast to which we added our house farmhouse cultures for a long, slow secondary fermentation in stainless steel" Dry hopped with Saphir before bottling.

"Poptones started life as a hoppy pale ale fermented with clean ale yeast to which we added our house farmhouse cultures for a long, slow secondary fermentation in stainless steel, followed by a long maturation in French oak barrels that previously held white wine."

BA Blond sour ale with passionfruit.

Blond Sour ale aged on vin jaune oak barrles Domain Martin Faudot.

Barrel aged wild ale with Niagara Montmorency and Morello cherries.

"A symbol synonymous with Bellwoods Brewery; our White Picket Fence has undergone a complete overhaul and its re-envisioned form much better reflects the direction of our brewery. This foeder fermented saison is the result of a unique blending regimen wherein 6 month aged beer is mixed with a small percentage of fresh beer, before being gently dry-hopped and bottle conditioned. Labour intensive in process, but rewarding in result. A complex, layered beer with perfect champagne-like carbonation to carry the lemon meringue aromatics, bright hop character, and rich brett notes. Refined and balanced acidity with lots of complimentary citrus.."