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".

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

Sour Blond beer aged in oak barrels with sloeberries.

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

Sour blond beer aged in oak barrels with gooseberries.

"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

Blond beer aged in oak barrels with Raspberries from a neighboring farm. Spontaneous fermentation happened at the the brewery's farm near Tildonk.

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).

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.

Spontaneous fermented, coolshipped and aged in wooden barrels and matureed with Barbera grapes.

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

"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." BB is July 2021

Sour ale fermented with Brett, matured with rapsberries form Alentejo and then aged in oak barrels. BB is October 2021

"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."

Wild/ Sour dark ale aged in oak barrels

BA Blond sour ale with passionfruit.

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

Vintage 2021."This year's use of our organic farmed beetroot. This year is a sour and fruity with a balanced earthiness."

Blend of different strong sour beers aged in oak barrels.

Amber Sour Ale aged in red wine barrels for 9 months.

Phi (Blond Sour) aged with Smoked pineapples.

Sigma (Dark sour) macerated with Forest Fruits (Blackberries, Blueberries and Raspberries) for over 2 months.

Guava Sour