Bourbon BA Cherry Sour. BBD is 17/01/25

"This is our second iteration of Bière De Rhubarbe. In July 2022 we got 500kg of Reeds Early Rhubarb from Ryans farm in Dublin. We pressed the rhubarb & added 400L of rhubarb juice to a blend of spontaneous beers where it refermented for 6 months before packaging."

"In front of you a unique beer, because we added fruit to it twice - year after year - nearly 900g of peaches per liter of beer! The base for it was brewed in 2020 and was fermented with our blend of microorganisms. We added fresh peaches from a farm near Wroclaw to the beer the first time after 8 months of fermentation, and the second time after 20 months. We wanted to make it more intense, more interesting and less predictable. The result is astonishing, dominated by the flavor and aroma of flesh and peach skins, while funky notes are encountered in the background, the whole thing is rounded off by intense acidity - an ideal proposition for sourheads."

"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."

Season 2022-2023. Bottled on 21/03/2023. "The foundation and our essence: lambik as it should be; pure, spontaneous and complex. For six years, three consecutive brews from March 2017 fermented and matured in the same oak barrel. This fine lambik was bottled in a dark brown bottle and finished with the most excellent cork. For even longer cellar ageing."

Season 2021-2022. Bottled on 28/062/2022. "For this Strenge Winter, we brewed a full malt wort with the addition of candied sugar on the coolship. This wort was brewed on April 16th 2020. We left it for more than two years to age on three different barrels. Upon bottling, we blended with some young lambik for continued bottle fermentation, as well as a small part of reduced wort from a Nocturne brew. The weighted average age of the blend upon bottling was therefore more than 23 months."

2022 Fellowship Ale No. 1: Cuvée Sofie 2021 Chateauneuf Du Pape foeder aged. 100% Schaarbeekse Kriek.

2022 Fellowship Ale No. 2: Wild Tripel (Moenrye Tripel 2019) Aged on Mendocino Barrel

2022 Fellowship Ale No. 3: Wild West 2021 aged on Bordeaux barrels w. Bosbes/Blueberry & Palo Santo

2022 Fellowship Ale No. 4: Fruit Imperial Saison (Cuvée Theo 2022) Margaux Barrel Aged w. Sloeplums / Sleepruim

2022 Fellowship Ale No. 6: Cuvée Sofie 2022 aged on Moscatel Sebutal barrel.

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

"We left this Barley Wine to age for 2 years in barrels with our wild culture. It slowly developed its acidity and complexity in addition to a pleasant oxidative and maderized note. Almost Port-like "BBD: 16/11/2024

Barrel aged golden sour ale, with organic apricot pits

Spanish Brandy barrel aged sour quadrupel with blueberries.

"The beers in this blend of Aoltbeer matured on average for 15 months in red wine barrels. To this blend, we added locally grown plums. This luscious beer let you feel the last rays of summer sun. Bottled Nov. 2022, 800 bottles."

"Aoltbeer is the historic beer of Münster. To this small batch no. 08-2022 we have added organically grown Pinot blanc from piri naturel (Nahe). After two months of maceration in the beer, we pressed the concoction and let it mature in barrels for one year. Bottled in December 2022, 900 bottles."

"Aoltbeer is the historic beer of Münster. It matured on average for 15 months in red wine barrels. In this time, the beer developed its fruity and wine-like character. For this small blend no. 10-2022, we harvested organic mirabelles from our orchard. Tastes acidulous, refreshing and leaves a slightly jammy taste. Bottled December 2022, 800 bottles"

"Smauk is a dark Sour Ale brewed with oak smoked malts from Vloermouterij Masterveld. After 14 months in barrels this beer came out with notes of bitter chocolate, wood and blood orange. Bottled August 2022, 1100 bottles."

"A blend of beers from the 2021 and 2022 seasons. A majority of the 2021 prune season with a 2022 Gamay and Pinot Noir season and cherry wine from the same year."

"Blend of a Saison beer with Sicilian citrus fruits of 2020 (Tarocco, Citron, Mandarins and Grapefruit)"

"Blend of Saison beers with Riesling grapes. Blend of 60% of a beer with pellicular maceration of the grapes during three weeks and 40% of direct press."

"Our first cider, fermented with a brett dominant house culture and barrel aged for a year in a bourbon barrel (Four Roses, second pass). 230 bottles and 1 keykeg released."

Blend of BA Mix Fermentation beers with grape pomace.

400g/l of yellow peaches Demeter from "la Drôme" macerated in a blend of BA beers that was about 18 months old.

"Weird Era is our blend of Lambic inspired oak fermented ales ranging in age from 1-3 years old, or Methode Traditionnelle. Mashed with pilsner malt & unmalted wheat, it was boiled for three hours with aged whole cone hops before being cooled overnight in our coolship, & transferred into French & American oak barrels the following morning. A poignant gaze into time & place, this beer showcases four specific nights in South City St Louis. This blend is comprised of twenty-five percent three year old spontaneously fermented beer brewed on January 17th, 2019, twenty-five percent two year old spontaneously fermented beer brewed on April 20th, 2020, and fifty percent one year spontaneously fermented beer brewed on January 19th, 2022 - then packaged into green glass bottles on August 2nd, 2022 where it has been conditioning since. "

"Hypsikerós is an exuberant and fresh stock ale that has been aged in an oak cask of Burgundy natural red wine for over a year with the help of wild yeasts. The result is a characterful 'barley wine' with a tight, warm, winding profile punctuated by distinct notes of dried stone fruit, wood and hop tannins and a subtle bitterness. The resemblance to wine here is rather indirect: Hypsikerós is partly similar in charater to Flanders red ales, which are known by local connoisseurs as the 'Burgundy of the North'."

"Delicate mixed fermentation beer aged in barrels for 2 years with gentle attitude and light-handed use of local peaches. Lower gravity and gentle approach not only towards beer are a point of this beer."

"Delicate mixed fermentation beer aged in barrels for 2 years with gentle attitude and light-handed use of fresh local pears. Lower gravity and gentle approach not only towards beer are a point of this beer."

"Delicate mixed fermentation beer aged in barrels for 2 years with a gentle attitude and light-handed use of plums. Lower gravity and gentle approach not only towards beer are a point of this beer."

"Delicate mixed fermentation beer aged in barrels for 2 years with gentle attitude and light-handed use of fr?sh local quinces. Lower gravity and gentle approach not only towards beer are a point of this beer."

"Delicate mixed fermentation beer aged in barrels for 2 years with gentle attitude and delicate interplay with local organic hops. Lower gravity and gentle approach not only towards beer are a point of this beer."

"A rich malty beer that spent almost 2 years in a large sherry butt. Brewed originally as a doppelbock and presented to you today as Biére de Garde. A collaboration with dear friend Jan from Hibernata beer project with whom I share mutual love for delicately rustic beers. Rich, malty and vinous. Perfect cigar beer!"

"An Italian aperitivo and classic cocktails inspired beer aged in oak barrels with grapes, cherries, blackcurrants and selected botanicals. Not only for negroni and Campari lovers. A Métaphore with that italian chic."

"This is a new blend, created to capture the remarkably light and fresh citrusy character we find in some of our older barrels. It was made from a blend of pale beers, consisting of 2 barrels of 4 year old beer, and 2 barrels of 3 year old beer. The barrels making up the blend were selected for their combination of bright citrus acidity and balancing deep funk, to produce a complex yet elegant summery beer. The finished blend was dry-hopped with fresh whole-leaf Czech Saaz hops, for their wonderful noble aromatics, along with a touch of US Citra to highten the lemon/grapefruit notes of the fermentation. Bottled straight from the dry-hop tank to capture as much of the hop as possible, the finished beer then conditioned in bottle for 5 months."