Blond ale matured and soured in oak casks.

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. (First batch was brewed in collaboration with Stillwater)

"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"

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.

Sherry Barrel Aged cherry sour ale.

Flanders red aged in a 7500 liters foeder in which the Solera system is applied once a year, when a portion of the beer is bottled and the foeder is replenished with freshly brewed beer.

"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."

Blond Sour ale aged on vin jaune oak barrles Domain Martin Faudot.

This Münstersch Altbier is brewed with aged hops, barley, wheat and spelt. It is aged for months in wooden barrels. This blend was aged in red wine barrels.

Beer brewed with Scottish heather honey aged for two years in Bordeaux barrels.

Blend of different strong sour beers aged in oak barrels.

Amber Sour Ale aged in red wine barrels for 9 months.

Dark Sour Ale aged in oak barrels.

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 th...

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).

This Münstersch Altbier is brewed with aged hops, barley, wheat and spelt. It is aged for months in wooden barrels.. This particular blend was aged with plums. This blend shows stonefruit, almonds, spice and minerality

Special version of the Oerbier that was matured and naturally soured in oak barrels.

Sour grape saison aged in wine barrels. Grape variety: Moscatell Xarello

Apricot Sour aged in Wine barrels.

Amber Foeder aged sour ale

"Special Blend of Abbaye de Saint Bon-Chien from selected Bordeaux casks and one Bourbon and Maple syrup Quarter cask"

Wild ale brewed last year with all breweries participating in Dok Brewing Festival. It has a malt base similar to the Brussels spontaneous cousins. The beer first underwent a clean fermentation in tank after which it was inoculated into white wine barrels with a mixed culture consisting of micro-organisms grown from bottles ofCantillon, Verzet, Nevel , Schneeeule and Tanker.

"This wild beer has aged for several months in vats, it first fermented with our house yeast and our cocktail of bretts and lactic acid bacteria. We then enriched it with dried apricots and cubes of bourbon barrels."

Bottled on 27/02/20. "Strenge Winter – previously known under a slightly different name – is a special brew and blend. On January 19th 2018, we brewed a full barley malt beer wort, with pilsner, amber and munich malt (but no raw wheat). Whilst on the coolship, we added brown candi sugar. We left this beer to age for over two years on both barrels and small foeders. Prior to bottling, we blended the beer with some young 3 Fonteinen lambic and added a tad more candi sugar. This beer is brewed to Armand’s original recipe! (but #notlambic)."

"There are many threads that bind our beers together. Different brewing methods. Different barrels, puncheons - foeders. Cuvée L-L is the perfect marriage of all those threads. A harmonious blend of 2-year-old coolship spontaneous beer - 3 year old wild beer. Blended - bottled in October 2019.é

"There are many threads that bind our beers together. Different brewing methods. Different barrels, puncheons - foeders. Cuvée L-L is the perfect marriage of all those threads. A harmonious blend of 2-year-old coolship spontaneous beer - 3 year old wild beer. Blended - bottled in October 2019.é

"Saison De Coupage is a blend of young Saison beer with 3-year wine barrel-aged mixed culture Saison. Classic farmhouse Saison esters, lots of blanc grape character from the aged beer, bone dry with champagne-like carbonation."

"Saison De Coupage is a blend of young Saison beer with 3-year wine barrel-aged mixed culture Saison. Classic farmhouse Saison esters, lots of blanc grape character from the aged beer, bone dry with champagne-like carbonation."

"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.