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

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.

Blond ale matured and soured in oak casks.

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

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! Bottled in December 2017 with a BB December 2019.

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

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.

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

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.

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

Sour barrel aged quadrupel with smoked peaches.

This Münstersch Altbier is brewed with aged hops, barley, wheat and spelt. It is aged for a minimum of 9 months in wooden barrels and referments in the bottle until the yeast says it is ready.

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

Margarita inspired Gose. Kettle Sour Gose with sea salt and lots citrus peel.

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

"Blend of barrel-aged golden sours, brewed with Frontaal. A fruity tart beer with notes of white grape, mango and passionfruit."

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

Flanders red ale aged for more than 30 months on a foeder and a few months on sour cherries.

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.