"Fliärblome is our elderflower-infused Aoltbeer. The base is Münstersch Alt, which is the historic sour beer of our area. We foraged elderflowers next to the brewery and macerated the blossoms in the beer. The infused beer aged in oak barrels for 17 months. Notes of citrus, flowers and hay. Fresh acidity, that goes well with Ceviche, leek or summer dishes." Bottled in October 2023"

"Inspired by the sweet and sour Paloma cocktail, our recreation is incredibly refreshing and a treat for your tastebuds. Pouring in the trademark peachy pink hue, we take you on a journey of tequila-infused oak and agave, with fresh grapefruit and lime, all lifted by a sprinkling of sea salt."

Phi (Blond Sour) dry hopped with Mosaic & Krush

"Bursting with juicy pineapple and zesty grapefruit, inspired by a totally tropical refreshment. Bright, tangy and packed with sun-soaked citrus, this one’s light, crushable and full of that holiday-in-a-can energy"

"Combining sweet, fruity flavours with a tangy cola twist. Ruby Kola is a bold, refreshing take on a Scottish classic. Bursting with juicy strawberries, rich blackcurrants, and a zesty citrus kick, this vibrant sour is packed with nostalgic flavour and a fizzy hit of tart sweetness."

"Triple Fruited Mango at 4.8% packs a punch! Our best-selling sour since its inception in 2022 is getting a revamp, and this sessionable new ABV brings our mango sour in line with our other core range offerings like Strawberry Sundae and Cloudy Lemonade. Juicy, fresh and rich - this tropical adventure serves a triple helping of alphonso mango, paired with our mouth-watering mixed fermentation base beer."

"Packed with vibrant lime and lemon zest with a splash of fresh lime juice, Zest is crisp, sharp, and refreshingly tart, bringing a nostalgic nod to a classic lemon-lime soda. Light, juicy, and seriously thirst-quenching—because when it comes to citrus sours, Zest is Best!"

"Oranje is a bière de coupage with a touch of bitter oranges and rosemary. It’s a blend of a few of our older wild ales (aged 3 years in oak barrels) and a rustic saison to bring freshness and structure to the beer. We macerated a small amount of bitter orange peel and rosemary with the beer — just enough to add a gentle citrus aroma and subtle herbal notes, without overpowering the base."

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).

"Mixed Fermentation Golden Sour with Scottish Blackberries. Blended from four batches of golden sour beers all primary fermented with different Brettanomyces strains and brewed with locally grown malted barley, wheat and oats. This blend has an average age of four months and provides bright tropical, stone fruit and red berry aromatics. We conditioned this blended beer on 220g/l of locally grown Scottish blackberries (aka brambles). The resulting beer has an intense red/purple hue, and aromas of a tropical berry fruit medley. We get sweet/sour tangy, hedgerow berries, guava, jammy raspberries and some light tannin from the berry skins."

"Blend of beers spontaneously fermented on red grapes pomace (cinsault, syrah and grenache), aged a year in barrels. The new blend is macerated on fresh cinsault pomace before conditionning."

"Blend of saison et sour beers with locally grown citruses and sichuan pepper"

"Low ABV Sour with Apricot, Peaches and Lemons."

"Apricot & Lime Fruited Sour, with a hint of Cardamom."

"The latest in our Indie Collab series is a bright & breezy nod to those long summer days before your back hurt just from sitting up too quickly. Dreamed up in collaboration with some of the finest independent craft bars and bottle shops in the UK, our pals at Joule in Manchester, Kill the Cat in London and Craft Beer Bottle Shop in Perth headed to our Edinburgh brewery to create this ultra-refreshing session sour, conditioned on zingy lime juice, zest and juicy melon."

"Fizzy Lifting Juice takes sour beer to new heights, packed with enough lifting power to get your work-shy grandpa out their scratcher.

Bursting with ripe raspberries and juicy peaches, this nitro sour delivers fruity intensity, cascading bubbles and a mouthfeel soft as clouds."

"A new availability in our regular portfolio. A light sour full of passion fruit and guava!"

"Mango Sour brewed in collaboration with our friends from Buddelship"

"Our birthday Sour! Fermented with tons of blackcurrant. Except intense fruity and vinous notes, a bit of tannic structure and an INTENSE purple color !"

"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."

Oerbier Special Reserva, 1 year on Amarone barrels.

Oerbier Special Reserva, 1 year on Amarone barrels.

Beer aged for 6 months in hot sauce barrels.

"Clos de Billy 2025 is a blend of organic ale, organic grape skins, bergamot zest and cardamon pod. The ale was brewed with organic red wheat and organic heritage barley wholly fermented by a diversity of yeasts and bacteria collected from native flowers from NSW and refermented with freshly pressed Cabernet Sauvignon grape skins from our friend Sholto Broderick if Basket Range Wines in the Adelaide Hills of South Australia in 2025. Just before bottling it was macerated with bergamot zest and crushed cardamom pods then bottled with raw, unheated Blue Mountains Polyflora wild honey from naturally formed, bee-friendly Warré hives from Tim and Emma Malfroy and allowed to naturally condition and carbonate before release. Made exclusively for Billie's Beer Fest 2025 and the Collective. Label Artwork by Florence 7."

"St Florence: Semillon, M&J Becker was made by blending barrel aged golden mixed culture fermentation ale with 275kg of organic handpicked, whole bunch Semillon from the Ablington vineyard in Pokolbin, NSW. After a five month maceration and refermentation of fruit and beer, it was bottled and allowed to naturally carbonate and mature for 6 months before release."

"Blend of barrel-aged wild ales with locally grown cherries, hand picked and dryed fig leaves and locally grown Timut pepper"

"Blend of 4 Saison barrels of the same brew fermented separately with the yeast of each guest at our micro rustic beer festival: Cantina Errante (Italy), La Montagnarde (France), Meta (Spain) and Burning Sky (England)."

"Aged for over 2 years in Chardonnay barrels this deeply complex beer gives a refreshing citrus sourness combined with a rich mouthfeel provided by the oak and time. Enjoy! "

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

Wild Ale aged 24 months in wine barrels with massive dry hop of New Zealand hops (Motueka, Rakau and Wakatu)

"For with beer we wanted to pay hommage to one of our most beloved cocktails: the Negroni! We brewed an Imperial Sour then added a complex mix of spices and citrus to mimic the taste of gin, vermouth and Campari. And then finished it with hibiscus for it’s beautiful red color."

"A composition of spontaneously fermented beers, aged in oak barrels for one to three years, with a tantalizing touch of locally grown organic Riesling grapes and peaches. This beer teases with delicate, elusive fruitiness while staying true to its wild, rustic core. A cheeky twist on beers made solely from the organic components of the local landscape. Best sipped with a wink and a smile, and always in good company."

"A composition of coolshipped spontaneously fermented beers, aged in oak barrels for one, two, three, four, and five years. A thoughtful depiction of the local landscape and its passage through the seasons, captured in a bottle. Made entirely from local organic ingredients, it represents its environment and was composed of the finest barrels of each season. At its core choes the constant productive tension between untamed nature and human refinement. This beer is defined by the elements it was exposed to—under the stars, in the open air—and the time necessary to slowly reach a harmonious state over the years. This rustic beer, with its deep sense of time and place, will continue to age gracefully for years to come but is ready to be enjoyed here and now, in good company, naturally. Mesmerizing, earthy, woody, harmony!"

"A blended, coolshipped spontaneously fermented beer, aged in oak barrels for one, two, and three years, married with locally grown Bergeron apricots. The resulting blend was deliberately built on beers from barrels with lower original gravity for a delightfully drinkable experience. A pure expression of local fruit and summer's abundance in a bottle, truly reflecting the local andscape and the passage of time through her. Refined, very balanced, aromatic, fruity."

"A blended, coolshipped spontaneously fermented beer, aged in oak barrels for one, two, and three years, married with wild-foraged bilberries and organic raspberries. The dichotomy of wild, uncultivated berries from local woods and the cultivated effort of man-made gardens with perfumey raspberries beautifully echoes at the core of this beer. Seemingly gently tamed and refined, but truly wild at heart. A playful and expressive depiction of the local landscape and its passage through the seasons, captured in a bottle. Perfumy, earthy, funky, fruity, harmony!"

"A blended, coolshipped spontaneously fermented beer, aged in oak barrels for one, two, and three years, married with an exquisite harvest of locally grown organic peaches. Made exclusively from local and organic ingredients, this beer is a pure expression of my favorite fuzzy fruit, truly reflecting the local land and the passage of time through her. Refined, aromatic and beautiful!"