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

Red Wine Barrel Aged Saison with Cherries and Raspberries. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020. best before is 08/2023

Red Wine Barrel Aged Saison with Plums. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020. best before is 08/2023

Red Wine Barrel Aged Saison with Plums. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020. best before is 08/2023

Spontaneous fermented, coolshipped and aged in wooden barrels and infused with elder flowers

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

Sigma (Dark sour) and Phi (Blond Sour) Blended and aged with blackcurrant.

Phi (Blond Sour) aged with rhubabrb and then dry hopped with Amarillo hops.

Phi (Blond Sour) aged with Smoked pineapples.

Florida Weisse w. Pink Guava, Strawberry & Lime

" Triple-fruited Sour. Juicy, full-bodied & tangy."

"Sour farmhouse tripel fermented with apricots"

Amber Foeder aged sour ale

Phi aged in red wine barrels for approx 8 months.

" Triple-fruited Sour. Juicy, full-bodied & tangy."

Phi (Blond Sour) aged with rhubabrb

Spiced sour ale aged in Gin barrels with Crnaberries.

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

Sour quadruple - Dried Figs. Collab Letra

Sour quadrupel, aged in Plantation Rum barrels

Fruit sour, aged on Gin barrel, macerated on dried medlar, sloeberry and silverberry

Dark Sour Ale aged in oak barrels.

Black sour ale aged in COgnac barrels for 1.5 years and then referemnted with sour cherries.

Double Mash Balsamic Sour. Blend of Marsala, Vermouth & Banyuls Barrel aged

"Micro blend of wild beers (on native elderberry yeast, apples, natural wine lees, etc.) all aged in demijohns in our cellar!"

"Heavily Fruited Sour with Pineapple, Blackberries and Mango."

"Smokey Islands is the result of a collaboration with Gili Drinks. Phi was aged for several months on a Kilchoman peated whisky barrel, was blended with fresh ginger juice, some honey and pineapple pulp (400l beer/200 l juice ratio). We gave this "cocktail" some time to blend in well, resulting in a spicy fruity smoky sour. This is not just another ginger beer, with Smokey Island we once again challenge you to #dare to go wild."

"An everyday, juicy, drinkable sour with punchy hop aromatics and fruity foundational flavours. Low bitterness, light body, and pale yellow in colour, with notes of fuzzy peach, tangerine, and cedar. "

"Blend of different beers, it's the marriage between the long barrel aging world and the new hoppy wave. Wild, funky, gently sour, fruity, hoppy, refreshing."

"14 months mixed fermentation wild ale with saccharomyces cervisiae yeast, two brettanomyces strains and lactobacillus."

"Mixed fermentation wild ale with saccharomyces cervisiae yeast and brettanomyces fermented in french oak barrels which previously contained Bordeaux red wine for 18 months."

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

Batch 1. "To end the summer fruits season and to begin the fall, we offer to you a blackcurrant wild ale. This beer spent more than a year in white wine barrels with our own wild yeast." BB is 14/09/2023

"Bold acidity and bright fruit work in concert in this variation on a theme of 2017 release Acid Jam. The spirited call and response of fresh orange zest and rich oak deliver a sweet and sour treat. Burst Into Song was housed in four different barrel types. White Wine (Chardonnay) barrels held 55% of the beer, and Rum accounted for 25%. The remaining 20% was split in equal measure between Triple Sec and Bourbon."

"A Flemish grape ale with Morpheus yeast and Muscaris grapes from winery Hoenshof in Belgium"

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).