Phi aged in red wine barrels for approx 8 months.

Blond beer brewed with Alvinne's Morpheus yeast that gives a nice soft sour taste. Aged 8 months in oak Bordeaux barrels.

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

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

Phi (Blond Sour) aged with rhubabrb. BBD is 12/2024

"Sour farmhouse tripel fermented with apricots" BBD is August 2024

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

Sour quadruple - Dried Figs. Collab Letra

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

Sour quadrupel, aged in Plantation Rum barrels

"A West-Flanders IPA aged our Friendship foeder. Hops from Forrest Farm-Warneton."

"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."

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

Sour ale with plumms & smoked beetroot.

"Stu Mostow collaboration Bbew blended with Margaux barrel aged Sun & Sour, a Kompaan collab."

Green tea & Yuzu sour ale

Stu Mostow collaboration brew aged on plums

Phi (Blond Sour) dry hopped with Mosaic & Krush

"This is our classic Phi reimagined with a tropical, smoky twist: smoked mango, peach & pineapple!
Bright acidity, juicy fruit, and a subtle smokiness that lingers beautifully."