"Crisp, refreshing and distinct. Tart, mineral and dry with notes of Pineapple & Citrus" Best Before : 17/02/2024

"«Hands of Desire» stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. A blend of a wheat sour and a saison aged for 12 months in Pinot Noir barrels. The plum brings sublime stone-fruit aromas matching with the soft acidity and gentle tannins from the oak."

Barrel Aged Golden sour ale, with tomatillos, jalapeño peppers, lime and cilantro.

Barrel aged sour imperial stout, with organic local apricots.

Barrel aged sour imperial stout with local sour cherries.

"Spontaneously fermented beer aged in barrels for 1,2 and 3 years with 2 harvests of local organic sour cherries."

BA Sour/Wild Ale with organic Sour/Wild Ale with Kekfrankos grapes

"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!"

"Spontaneous fermented beer aged 1 year in pinot noir cask transfered in "Vinification intégrale" cask. Maceration of 7 months with "Syrah" grapes from Philippe VIRET domaine. Concentration 300g/L"

Sour w. oranges

Sour aged with Parellada grape pomace and peach pomace from the making of "Melocoton"

Sour aged with Pomelos De Tramuntana (Grapefruit)

Pink Grapefruit Sour

" Triple-fruited Sour. Juicy, full-bodied & tangy."

Florida Weisse w. Pink Guava, Strawberry & Lime

"A blend of beers aged in barrels and fermented on grape pomace (Syrah, Morastel) or on Cinsault juice, with a barrel of sour beer."

Bourbon BA Cherry Sour

"A long time in barrels, pears, chenin pomace and a touch of Nelson Sauvin. All in elegance…"

"1 year old Spontaneous Fermentation beer aged on Irish Rhubarb grown by Ryans Farm in County Dublin."

"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."

"Blend of red sour mix ferm beers, for half of it fermented on lact-fermented apricots and aged a year in Banyuls barrels. The blend has spent few days on 200kg of fresh Roussilon apricots"

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

"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"

"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 24 months in oak barrels, and enriched with our best Garganega and Incrocio Manzoni white grapes."

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

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

"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."

Vintage 2022. Golden ale aged in oak barrels, with beetroots.

Barrel aged red sour ale, with local organic habanero peppers.

Barrel aged golden sour ale, with organic apricot pits

Collab with Escarpment Labs. Sour with raspberry and rhubarb.

Spanish Brandy barrel aged sour quadrupel with blueberries.

"Our Aoltbeer is inspired by the historic sour beer of Münster, Westfalen. The beers in this blend matured on average for 13 months in red wine barrels. In this time, the beer developed its wine-like character. Blend no. 04-2022. Bottled July 2022, 1400 bottles."