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.

Phi (Blond Sour) aged with Smoked pineapples.

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

Fifth beer of the new experimental series Vaccin (Various Ales Creative Challenging Innovative New). Blond session sour made with Morpheuse (houseculture) and dry hopped.

Phi (Blond Sour) aged with rhubabrb

Amber Foeder aged sour ale

"Sour farmhouse tripel fermented with apricots"

Barrel Aged Blond sour beer brewed in collaboration wit La Calavera matured with pomegarnates, Grapefruit and Orange

"Blend of 300L Torbjorn & Henrik with 2000L Omega. Aged on a chateauneuf du pape foeder "

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.

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

Sour quadrupel, aged in Plantation Rum barrels

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

"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."

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

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