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

Blend of different sour beers aged in oak barrels.

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

This Beer is inoculated by wild yeasts (Brettanomyces included) and lactic bacteria, both present in Lambic spontaneous fermentation. Small, dark and very sweet Damaschine variety plums are added in steeping to restart a new fermentation to characterize the product.

This herbal blend of wild saisons, a golden sour and homemade kvass (fermented Slavic bread drink) is both earthy and mysterious, with deep notes of red beets, red fruit and dark sourdough bread. We spiced the kvass with absinthe wormwood from De Ommuurde Tuin in Heteren, which echoes in the slightly bitter undertone of this beer. Aard is dry, refreshing, full-bodied, mildly sour with a little funk and very drinkable for a beer that is composed of so many different flavours!

Blond ale matured and soured in oak casks.

Blend of different sour ales aged in Port barrels.

Phi aged in red wine barrels for approx 8 months.

"Collaboration with Perennial Artisan Ales named Enigmatic Taxa, a 6.9 percent ABV barrel-aged farmhouse ale incorporating Cascade, Simcoe, X17 and Zythos hops and referemented on grapefruit juice and grapefruit zest. In addition, the beer wort was aged in a foudre with a yeast cake from a batch of Ol’ Oi still inside it."

Imperial wit ale brewed with spices and aged in oak with raspberries.

"Inspired by the intense fruit and sour flavours of the flanders red ale, this small batch barrel-aged sour fruit beer is brewed with raspberries, cherries and blackcurrants."

This herbal blend of wild saisons, a golden sour and homemade kvass (fermented Slavic bread drink) is both earthy and mysterious, with deep notes of red beets, red fruit and dark sourdough bread. We spiced the kvass with absinthe wormwood from De Ommuurde Tuin in Heteren, which echoes in the slightly bitter undertone of this beer. Aard is dry, refreshing, full-bodied, mildly sour with a little funk and very drinkable for a beer that is composed of so many different flavours!

Sour oak aged saison matured with sour cherries.

Blend of four years to which, Nis Nebbiolo grapes typically used for Barolo wine from vineyards of La Morra village, are added.

Sour ale aged for 12 months in oak barrels with pears from Piemonte

Sour oak aged saison matured with Violets

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

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)

Oak aged beer (Wild West), where 15 kg of sloeberries (Blackthorn) were added to every barrel (Bordeaux wine barrels)

Oak aged beer (Wild West), where 15 kg of sloeberries (Blackthorn) were added to every barrel (Bordeaux wine barrels).

Wild West matured with grapes.

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

Wild West matured with blue plums.

Wild West matured with blue plums.

Sour Barley Wine aged in a barrel that was used to age coffee beans.

Sour Blond beer aged in oak barrels with sloeberries.

Sour version of "Cuvée de Mortagne" aged in oak barrels.

Sour'ire de Mortagne aged for 6 months in Margaux barrels with blackthorn, blackberries, blueberries and two sorts of plums. Limited to 700 bottles.

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.

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. Bottled in February 2018.

"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