Coffee Sour Ale with Ultrahuman Colombian coffee). Colab with Astro Café Roasters for their fifth anniversary.

Farmhouse with cacao from Astro Roasters and vanilla

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

Sour ale with plum and apricot. 20/07/2022

Hallertau Blanc dry hopped sour ale with white grape and peach.20/07/2022

"For this collaboration with Vino di Proceno, we added lees from their “Belga Sbagliato” wine to our wild Berliner Weisse and lightly dry-hopped it with Hallertau Blanc. An hybrid beer tout en finesse"

"Brussels Beer City turns five, and celebrates with a small festival with some friends: BierCult. It has teamed up with five Brussels breweries and five people from Brussels’ beer community to brew five different collaboration beers. Nanobrasserie L’Ermitage x Colleen Rakowski: Brotherly Love. A blond beer made with barley spelt and rye, and fermented with the ‘Philly Sour’ yeast strain in stainless steel, then aged for a year in separate Pinot Noir barrels from Burgundy, one of which also still contained wine lees."

Sour ale with blueberry and vanilla. 20/07/2022

"Barrel aged golden sour ale, infused with natural process SL-28 coffee from El Salvador. Elaborated in collaboration with our friends at Vaga Bon coffee roasters."

"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 18 months in oak barrels, and enriched with our best Incrocio Manzoni pomace. Grape's skins macerate into beer for 3 months."

"Our tart American fruited Berliner Weisse that combines raspberry with hints of passion fruit, creating a crisp and approachable Kettle sour."

Blond ale spontaneously feremnted on wine must.

BA blond sour beer (Zure van Tildonk) aged with sour cherries and then aged six more months in Whiskey barrels from Brouwerij Het Anker.

Sour ale with cherry and raspberry. 20/07/2022

"We brewed a traditional turbid mash as they would do in most Lambik breweries in Brussles to generate lots of starch for the Brett to work on slowly over a year of fermentation in our Foeders, giving a soft funkyness light sour edge with a balance of fruit forward sweetness from the apricots we added 1 month prior to packaging."

Sour with Indian coriander, juniper, angelica root, eucalyptus, lemon peel, orris root (colab with Corpen Gin)

Sour beer with limes and ginger

Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) with organic peaches from Ordal (Barcelona).

"Blend of 50% fresh farmhouse and 50% spontaneous beer 18 moth barrel aged. All ingredients are Italians. Little bit of rye malt. Cascade and crystal hops from Italian Hops Company. Finished with some Garganega grape must. Happy 10 years birthday La Tana a Bruxelles !!! "

Wine ale, Vintage 2020. The beer wort was fermented naturally in the skins of Xarel-Io from Joan Rubio.

Sour w. Syrah pomace, raspberries and homemade grapefuit tonic.

Sour ale with Chardonnay pomace and dry hopped with Simcoe

"Ruby in colour with hot pink foam, this beer looks as good as it tastes. Blueberries and vanilla notes dominate and act as a counterbalance to the tart notes from our house mixed fermentation base that’s been maturing in an ex-red wine foeder for 6 months."

"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.

Sour beer fermented fermented on sourdough from an Outland beer (season and chenin lees) then aged for 14 months in two barrels previously used by Les Garriques.

Blend of sour and BA sour w. herbs and flowers from the family farm.

"For this collab with our lifelong friends, we decided to mix our cultures! A wild beer with an immoral dose of fresh (and seasonal.) quince fermented with a cocktail of our house cultures."

Sour with lemon zest agin in Pisco barrels. best before is 02/2023

BA Sour ale w. rosemary and mushrooms Callampa from Valparaiso.

"Farmageddon is our wild farmhouse ale that we've been brewing, blending, and aging for almost as many years as we've been open. The blending process allows us to maintain a common thread across batches, the aging adds nuanced layers, while the brett and bacteria work hard to create small idiosyncrasies in each release. It's a refined, effervescent, and delicious beer worthy of special occasions and idle weeknights. Distinct aromas of oak, green apple and gewurztraminer grape play wonderfully into flavours of pear, tropical fruit, white grape and vanilla. "

Sour aged with Parellada grape pomace and peach pomace from the making of "Melocoton"

Blended Sour Ale with Vitis vinifera subsp. vinifera (also known as White Wine Grapes from the Alvarinho variety). Limited to 600 bottles.

"A blend of beers aged in barrels and fermented on grape pomace (Syrah, Morastel) or on Cinsault juice, with a barrel of sour beer."

"Blend of BA sour raw ale mautred for 3 weeks on pomegranate pomace and with BA saisons beers."

"This beer matures for 12 months in oak barrels with the indigenous yeasts and bacteria from our vineyards. At the end of maturation, we add fresh elderflowers and a selection of white grapes we grow on Berici Hills. Unfiltered, bottle conditioned. Beer in evolution."