BA blond sour beer (Zure van Tildonk) aged with sour cherries.

Wild West (Omega aged in red wine oak barrels) matured with raspberries and cherries.

Sour Blond beer aged in oak barrels with sloeberries.

Sour blond beer aged in oak barrels with gooseberries.

Spontaneous fermented, coolshipped and aged in wooden barrels and matureed with Barbera grapes.

Zure van Tildonk (Sour BA blond) aged for 7 months with red berries.

Spiced sour ale aged in Gin barrels with Crnaberries.

"Our seasonal beer to celebrate summer: lots of raspberries with a touch of rubarb for the indulgence. A refreshing and regressive beer to be enjoyed in the sun."

Phi (Blond Sour) aged with rhubabrb. BBD is 12/2024

"Sour farmhouse tripel fermented with apricots" BBD is August 2024

Spontaneous fermented, coolshipped and aged in wooden barrels and matureed with local sour cherries. This blends contains 1,2 and 3 year old beer.

Sigma (Dark sour) and Phi (Blond Sour) Blended and aged with blackcurrant. BBD is 10/2024

Sour quadruple - Dried Figs. Collab Letra

Phi (Blond Sour) aged with rhubabrb and then dry hopped with Amarillo hops.

"Wild sour beer with maceration of glazed elderberries and ugni grapes"

Sour ale with plumms & smoked beetroot.

Stu Mostow collaboration brew aged on plums

Sour with blackcurrants, blueberries and cherries

"slightly funky grisette on very local peaches & nectarines."

"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."

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

"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."

"Sour Ale aged in white wine barrels for several months w/ our gang of wild yeasts. Then infused on beautiful Belgian and seasonal strawberries."

Wild ale w. Xarel lo grape skins

"A Collab with Power Roasters who provided some freshly roasted coffee! We added a huge load of passion fruit purée and created a blond fruity sour with aromas of coffee."

Foeder aged Cuvee Per macerated with quince