Blend of different sour beers aged in oak barrels.

This herbal blend of wild saisons, a golden sour and homemade kvass (fermented Slavic bread drink) is both earthy and mysterious, with deep notes of red beets, red fruit and dark sourdough bread. We spiced the kvass with absinthe wormwood from De Ommuurde Tuin in Heteren, which echoes in the slightly bitter undertone of this beer. Aard is dry, refreshing, full-bodied, mildly sour with a little funk and very drinkable for a beer that is composed of so many different flavours!

Blond ale matured and soured in oak casks.

Blend of different sour ales aged in Port barrels.

Phi aged in red wine barrels for approx 8 months.

"Collaboration with Perennial Artisan Ales named Enigmatic Taxa, a 6.9 percent ABV barrel-aged farmhouse ale incorporating Cascade, Simcoe, X17 and Zythos hops and referemented on grapefruit juice and grapefruit zest. In addition, the beer wort was aged in a foudre with a yeast cake from a batch of Ol’ Oi still inside it."

This herbal blend of wild saisons, a golden sour and homemade kvass (fermented Slavic bread drink) is both earthy and mysterious, with deep notes of red beets, red fruit and dark sourdough bread. We spiced the kvass with absinthe wormwood from De Ommuurde Tuin in Heteren, which echoes in the slightly bitter undertone of this beer. Aard is dry, refreshing, full-bodied, mildly sour with a little funk and very drinkable for a beer that is composed of so many different flavours!

Blend of four years to which, Nis Nebbiolo grapes typically used for Barolo wine from vineyards of La Morra village, are added.

Sour oak aged saison matured with Violets

our ale aged in oak barrels which is used in the "Cuvée De Ranke".

Blond beer brewed with Alvinne's Morpheus yeast that gives a nice soft sour taste. Aged 8 months in oak Bordeaux barrels. (First batch was brewed in collaboration with Stillwater)

Blond beer brewed with Alvinne's Morpheus yeast that gives a nice soft sour taste. Aged 8 months in oak Bordeaux barrels.

Mixed fermentation of 36, 24 and 18 months old different barrels aged Chain Reaction (lambik recipe with 40 % wheat) and Wild West. Inspired by Geuze.

Mixed fermentation of 36, 24 and 18 months old different barrels aged Chain Reaction (lambik recipe with 40 % wheat) and Wild West. Inspired by Geuze. Bottled in February 2018.

"Hybrid dark sour ale somewhere between a Dirty Horse and Earthmonk. Spontaneously fermented and aged for 4 years on some of the finest red wine barrels from the Bordeaux Area in France"

Bravoure aged and soured naturally in oak barrels

Limited Edition - Blond Sour ale aged in Vin Jaune barrels (Domain Martin Faudot).

Berslais Tripel aged 16 months in Chateauneuf du pape red wine barrels alongside lambic barrels which resulted in a spontaneous fermentation of the beer.

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).

Spiced sour ale aged in Gin barrels.

Blond ale matured and soured in oak casks.