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

Blond sour aged in Rum, Cognac, PX & Bourbon barrels.

Habanero & Lime sour aged in Mezcal barrels.

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

Sour quadrupel, aged in Plantation Rum barrels

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

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

"Epine noire" is a double saison with brett aged one year in barrels. It was then macerated 3 months on fresh plums of the Stanley variety. We used 200 grams of fruit per liter of beer. After 4 months of maturation in bottles and barrels, we are very happy to finally present it to you!"

PASSION, HIBISCUS, BLOOD ORANGE SOUR. BB is 13/12/2023

"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."

Collab with Escarpment Labs. Sour with raspberry and rhubarb.

Sour with peppermint

Farmhouse Sour, brewed with Belgian hops and malts and yeasts from both Rivington and Morpheus yeast from Alvinne

"Wild sour beer with maceration of glazed elderberries and ugni grapes"

"Mix ferm gently sour beer with a maceration of locally foraged Artemisia Abrontanum (tastes a bit like cola) and limequats (mix of lime and kumquats) from a producer in the Pyrénées (1h45 drive). 3 month lagering in tanks."

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