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.

"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

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)

Sour version of "Cuvée de Mortagne" aged in oak 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 / Second Batch - 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.

BB 12/18. Cuvée Sofiewith Elderflowers and Angelica

Blond ale matured and soured in oak casks.

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

"Barrel-aged golden sour with rhubarb and leaves of blackcurrant"

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

Spontaneous beer brewed in collab with Jester King. Aged for 22 months in a barrel.

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.

Couldn't decide on the blend, a megablend of different beers.

"Naturally soured farmhouse ale inspired by the world's great sours combined with the use of locally grown ingredients"

Vintage 2018. "Barrel Aged Wild Ale with Chardonnay - Cuvée De Bois started life out as our Cuvée which began as an open fermented Farmhouse Ale made in our house style, that was co-fermented with Victorian "free run" Chardonnay and left to naturally sour for an extended period. Cuvée evolved to become Cuvée De Bois when we felt the finished beer needed some oude (old) Saison and French oak characters to mellow out the vibrancy of the chardonnay free run and give this ale some length. So to the young fermented beer, we blended 2 x selected barriques of 2013 - 2014 Saison that had been barrel fermented and aged on chardonnay lees a modern day ‘Bière De Coupage’ technique where young and old beer is blended. Cuvée De Bois was laid on it's side to mature and naturally carbonate usin...

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. "

"Golden sour ale aged in neutral wine barrels for a year. Then additional aging was done in a used Bourbon barrel from Black Canyon Distillery used to make their Colorado straight Bourbon whiskey, "Old Blue". In honor of this collaboration and the sad fact that Black Canyon is no longer in existence we decided to name this beer after the Bourbon that came from this barrel."

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)