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). BBD is 30/10/2020

Berslais Kadet aged 12 months in lambic barrels which resulted in a spontaneous fermentation of the beer. BBD is 15/05/2021

Berslais Kadet aged 12 months in lambic barrels which resulted in a spontaneous fermentation of the beer. BBD is 10/01/2023

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). BBD is 18/09/2022

"Saison De Coupage is a blend of young Saison beer with 3-year wine barrel-aged mixed culture Saison. Classic farmhouse Saison esters, lots of blanc grape character from the aged beer, bone dry with champagne-like carbonation."

"We gathered grapes for this mixture in person from a small local vineyard located just 20 km away from the Brewery. On the same day, we merged them with the beer base and left them fermenting for more than 12 days. The beer is very similar to our favorite French wines of the "glou glou" Pet-NAT type. It is filled with aromas of cherries and red fruits, balanced with delicate nuances. It is a lively cherry-colored rose, long-lasting beer. Non-pasteurized and changing over time – ideal for bottle fermentation!"

"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."

"“Fifteen” is characterized by a distinct aroma of plums from local orchards near Wroclaw. Its solid base is the Saison-style base aged in barrels. During the brewing of Wild #15 we used barley malt, wheat malt and oatmeal. In addition, we conditioned it in the bottle for six months to give it its unique character."

Batch 1. "To end the summer fruits season and to begin the fall, we offer to you a blackcurrant wild ale. This beer spent more than a year in white wine barrels with our own wild yeast." BB is 14/09/2023

"Crimson (2022-2023)is our Kriek Framboise (cherry raspberry) beer. This is its second iteration.

We chose some nice barrels of 1 & 2 year old spontaneous beer to macerate on a few hundred kilos of whole sour cherries & raspberries from 2022 fruit season. The beer macerated the fruit for 9 months before bottling. Bottled: Summer 2023."

"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."

"The “Bière de soif” series are hybrids that form bridges between the world of wine, cider andbeer. The final product is a blend of our barrel aged Saisonbase and huge amount of whole local Lutówka Cherries from the Gospodarstwo Rolne Ireneusz Rudnicki farmand Madagascar Vanilla beans. This cherries are also known as Schattenmorelleor Chatel Morel. " BBD is 16/07/2024

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

BA Sour ale.

"Collaboration with The Rare Barrel (USA). The noble Alerce (Fitzroya cupressoides) is one of the longest-lived trees in the world, living over 3,000 years, transcending our conception of time and space. Noble Alerce is a mixed fermentation beer that patiently matured for eight months in Alerce barrels over 100 years old, which previously fermented apple chicha and, prior to that, beer from southern Chile. More noble impossible! This refreshing beer has a generous and fine carbonation, aromas that evoke the countryside and spices, and in the mouth it has a balanced acidity with fruity and spicy notes. Rustic and delicate at the same time, we are in the presence of a very noble beer!"

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

"In late 2019 we blended together a one-year-old, spontaneously fermented, beer with a barleywine-inspired wild ale that had fermented and aged upon California Flame raisins for nine months. This blend was allowed to undergo a secondary fermentation, in barrel, marrying the two beers over the course of seventeen months before being laid to rest in bottles. The resulting beer, more akin to fortified wine in its profile, was packaged still and offers notes of brown sugar, late harvest grape, luxardo cherry, and cassis. From us to you, we present A Moment’s Rest."

"In collaboration with Wendy & Felipe of Fox Tale Fermentation Project, we've blended together our one-year-old foeder aged saison with their locally sourced Ume plums. After first allowing the plums to undergo native fermentation by their own microflora, we then blended beer onto the fermenting fruit for a three month maceration. The resulting beer blooms with notes of candied passionfruit, strawberry, and floral jasmine with a soft, creamy acidity. From us to you, we present Poetic Memory."

"Riesling Pomace Wild Ale. This red ale has aged more than one year in red wine barrels with our wild yeast culture. Afterwards, it’s been infused with freshly pressed riesling pomace." BBD is 19/10/2023

"Mixed fermentation wild ale with saccharomyces cervisiae yeast, brettanomyces and lactobacillus fermented in oak barrels which previously contained portuguese Moscatel white wine for 18 months."

"Mixed fermentation wild ale with saccharomyces cervisiae yeast, two bretta- nomyces strains, lactobacillus and the microorganisms from the peaches for 15 months in french oak barrels."

"Mixed fermentation wild ale with saccharomyces cervisiae yeast and brettanomyces fermented in french oak barrels which previously contained Bordeaux red wine for 18 months."

"Blend of different beers, it's the marriage between the long barrel aging world and the new hoppy wave. Wild, funky, gently sour, fruity, hoppy, refreshing."

"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."

"This beer matures for 12 months in oak barrels with our indigenous yeasts and bacteria. At the end of maturation we add a selection of ancient varieties of local peaches"

Spanish Brandy barrel aged sour quadrupel with blueberries.

"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."

"This beer matures for 12 months in oak barrels with our indigenous yeasts and bacteria. At the end of maturation we add a selection of ancient varieties of local peaches"

"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."

"Bold acidity and bright fruit work in concert in this variation on a theme of 2017 release Acid Jam. The spirited call and response of fresh orange zest and rich oak deliver a sweet and sour treat. Burst Into Song was housed in four different barrel types. White Wine (Chardonnay) barrels held 55% of the beer, and Rum accounted for 25%. The remaining 20% was split in equal measure between Triple Sec and Bourbon."

"Standing beer is brewed in the summer and fermented with ale yeast in our coolship at ambient temperatures. The wort is made from barley, spelt, rye and European hops. Maturation takes place in large oak casks with wild yeast and bacteria, until the winter. Finally the beer is dry-hopped with whole-leaf hops and bottle conditioned for several months before release."

"Our new beer from the WILD series is the result of an experimental approach to brewing, where each bottle hides the story of "second-use" fruit. These peaches, apricots and raspberries, which were previously used to ferment our other beers, have found a new life, adding unique flavor notes to this unique drink. Thanks to this innovative method, fruit accents are more refined and their taste is subtle and multidimensional. The lightness of this beer is achieved thanks to gentle fermentation, which allows for the extraction of the best features of wild yeast, while harmoniously combining them with fruity sweetness."

"X Anniversary 3/10 WILD#29 Pine Ale - the third in a series of anniversary beers brewed in collaboration with friends from Hudson Valley. Brewed in April 2023, this beer was fermented with our blend of wild yeasts and bacteria. The base beer consists of a mix of Pilsner malt, wheat malt, and oat flakes. Pine shoots were added at several stages – during the whirlpool, during active fermentation, and right before bottling."

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).