Blond ale matured and soured in oak casks.

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! Bottled in December 2017 with a BB December 2019.

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

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)

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"

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.

This Münstersch Altbier is brewed with aged hops, barley, wheat and spelt. It is aged for a minimum of 9 months in wooden barrels and referments in the bottle until the yeast says it is ready.

Margarita inspired Gose. Kettle Sour Gose with sea salt and lots citrus peel.

"Blend of barrel-aged golden sours, brewed with Frontaal. A fruity tart beer with notes of white grape, mango and passionfruit."

Flanders red ale aged for more than 30 months on a foeder and a few months on sour cherries.

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."

Funky dark beer aged in oak barrels.

Vintage 2015. "The WILD WIT is a Farmhouse Style White Ale that was laid to rest back in 2015 in premium Burgundy barrels which previously had Chardonnay in them. We were always enamoured here at the brewery by the softness that a well-made White Ale can deliver while being able to delicately hold itself together for many years in many an environment, and with this inspiration, we went to work on creating an ageable white ale that worked as a blank canvas with our house yeast. After a secondary then tertiary fermentation, we hopped this farmhouse White Ale with wonderfully tropical Galaxy to give it a new-world edge. "

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

Last batch! Blend of 36, 24 and 18 months old different barrels aged Chain Reaction (l40 % wheat)

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.

Abbaye de Saint Bon-Chien infused with marc grapes from l'Aurélien Morf. Then aged in the tradiitional "Champagne" method for 18 months. Disgorged at the Mauler house in Môtiers in Switzerland.

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.

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