Phi aged in red wine barrels for approx 8 months.

Sour 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.

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).

"Poptones started life as a hoppy pale ale fermented with clean ale yeast to which we added our house farmhouse cultures for a long, slow secondary fermentation in stainless steel, followed by a long maturation in French oak barrels that previously held white wine." Brewed September 2017, Bottled APril 2018 and Released June 2018

Wild/ Sour dark ale aged in oak barrels

Dark Sour Ale brewed with oak smoked malts. After boiling the beer was allowed to cool down with the night air in a coolship. After one year in barrels this beer came with notes of bitter chocolate, wood and blood orange.

From Alvinne's Facebook: " It was supposed to be Barrels out of Bond, but a typo decided otherwise ?? This one is my absolute favorite. It's great in it's simplicity, yet so complex. A Belgian style farmhouse tripel, brett, Morpheusyeast and a Vermouth barrel. That, time and that magic Alvinne juju. At Alvinne, we are storytellers, what a great story this beer tells. Oh, and about those Barrels out of B(l)ond, pretty sure many Fellows will love this story as well ... The Dwarves are captured by the Elves and brought before the Elven-king, but Bilbo evades discovery by using the Ring. The Dwarves refuse to tell Thranduil why they were in the forest, and are locked up in separate cells as a result. Bilbo, invisible, wanders Thranduil’s halls until hatching a plan. He discovers that barrels of wine, sent by the men of Lake-town, periodically enter the castle through an underground river, and the Elves return the empty barrels in the same manner. On the night of a great feast, ...

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).

Magnum. "Aoltbeer is the historic beer of Münster. The beers in this blend matured on average for 10 months in red wine barrels. In this time the beer devopped its fruity and wine-like character. For this small blend 01-2021 we have used cherries and sloeberries picked by ourselves as well as black currants from local organic farmer Maria Plage.

Magnum. "Aoltbeer is the historic beer of Münster. The beers in this blend matured on average for 12 months in red wine barrels. In this time the beer devopped its fruity and wine-like character. For this small blend 02-2021 we have used mirabelles from a local field orchard that we picked ourselve. This Aoltbeer shows a balanced acidity with lots of stonefruit character and jam.

"Islay Brut is a blend of five barrels from four separate worts produced in June and November 2019, and May and October 2020. They fermented in small Islay whisky barrels, imparting aromas of maritime peat. The blend was made in August 2022 and refermented with golden caster sugar for a further year to produce a strong and dry beer. Finally, it received a large dose of bottle primings to produce a Champagne type carbonation.".

"At its roots it's a rich, dark ale, but the time it spends in barrels with brett and bacteria harmonizes the ingredients, yielding bright levels of acidity and complimentary fruit flavours. A hybrid style of sorts, that defies simple categorization. A foundation of roasted malts lends aromas of chocolate, mocha, and charred wood, while the flavours are firmly rooted in tart berries, black forest cake, and subtle caramel. High, refined carbonation within a dry body."

"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."

18 months BA Sour (lambic inspired) w. apple blossoms, elderflowers, gooseberries, red currant and meadowsweet.

"Barrel-aged wild blond beer with elderflower. Once a year we brew a special blend for Dauw. After initial fermentation, when sugars are still present, we infuse the beer for one day with freshly picked elderflower. This results in an overwhelmingly aromatic beer, which becomes more rounded after long barrel aging. By mixing 3 years of vintages, we bring a lot of complexity to the beer. The young barrels add bitterness and floral scents, whereas the older barrels add ripeness and soften the character. Dew is a nice sour beer with rich elderflower, green pepper and citrus. In its aftertaste you can find the soft bitterness and the long lasting tones of spring blossom aromas." BBD is 18/02/2024

"Grondslag is a bière de coupage composed of our oldest and best barrels. It is created to let you experience the natural flavours of barrel-aged beers, without additions and without carbonation. This really brings out the texture of the beer. Grondslag is a beer close to our core; a beer that shows the power of blending and the purity of aging." best before is 07/10/2023

"Wild dark beer aged on pino sherry barrels. A festive and luxurious beer with sour and sherry like flavours. Made to enjoy during the holidays and to share. Jubel has aged for 18 months on wooden barrels." BBD is 27/08/2023

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

Barrel aged red sour ale.

Sour ale aged for three years in oak barrels and then aged on fresh basil leaves. Limited to 650 bottles.

Sour ale aged for three years in oak barrels and then aged with mint and estragon. Limited to 650 bottles.

Sour version of "Cuvée de Mortagne" (Quadrupel) aged in White Port barrels. Very low carbonation - The barrel experience.

BA Sour ale.

Drak Barrel Aged Sour

"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

"Still is a single barrel bottling of four year old beer, brewed in March 2018. We have been hoping to find a barrel that would have enough character and bite to exist without the need for carbonation. The wort was made using a turbid mash and underwent an extended boil with large quantities of aged hops. After two nights in our coolship, the wort was transferred to a single 500 litre barrel for four years of fermentation and maturation. The resulting beer was bottled still, without the addition of sugar to produce a refermentation. It has a significant richness for the abv, balanced by a striking hop bitterness, and lingering tannin from the four years in oak."

"Grandma's Boy was one of the very first beers we aged in oak at Bellwoods, and its (almost) yearly release is one that garners much excitement. This year we decided to switch things up and share the unfruited version, in all its sour/funky/crisp glory -- and named it, simply, Grandma. The absence of fruit allows for more subtle flavours to shine through, showcasing the perfect intersection of acid, brett, oak, and a crisp, spritzy body. Gentle acidity balanced by refined brett character accented by notes of green tea, bosc pear, and champagne"

"Intermodal is our very first 100% spontaneously inoculated wild beer, created in a style inspired by traditional lambic producers. This particular Intermodal is our first three year blend, with spontaneously fermented beer from 2020, 2019 and 2018. We blended this year’s Intermodal for our tastes, that is to say using a larger percentage of the younger barrels than aged ones, and the results are a delectable balance of acidity and bitterness, with notes of tannic white grape, wild fermented cider, and apple baking spices."

"Ivy is a beer made with 100% regionally grown pale malted barley. In the kettle, it sees both three to four-year aged whole leaf hops, as well as pellet hops from the most recent harvest. Both are grown here in Oregon. It is the most simple of our recipes, yet one of the most complex in expression. One malt, one hop, our wonderful local water, and time. Ivy spends two years in neutral wine puncheons. We choose from these barrels a blend that is funky, but not too funky. Tart, but not too sour. Complex, but still hedonistic. Really, a blend that we are happy to make, to blend, and ultimately to share, in celebration of our new home."

"A Spontaneous Wild Ale with Cider Apples Aged in Oak Barrels for Four Years, Made with Our Friends at Baird & Dewar"

"A 50/50 blend of barrel aged Gold with fresh Gold that has just completed primary fermentation. This composition of aged and fresh beer is what we had originally intended for our Gold. It didn't end up like that though, as Gold is 100% barrel aged. We love the fresh fermentation esters and bright hop character we get in our young fermentations. This is what we focus on in beers like The International & As It Were (coming in November). But we can't hide that we also love the apparent funk, creamy mouthfeel and complex fermentation flavours of aged beer. We dont think of this blend as being a best of both worlds, but more an attempt (and this is only the first one) to marry these flavours harmoniously. One of the beers that really got me thinking about making mixed culture beers a...