Blond ale matured and soured in oak casks. best before is 15/10/2023

Blond ale matured and soured in oak casks.

Blond sour aged in Rum, Cognac, PX & Bourbon barrels.

Habanero & Lime sour aged in Mezcal barrels.

"Blend of 300L Torbjorn & Henrik with 2000L Omega. Aged on a chateauneuf du pape foeder "

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

"A West-Flanders IPA aged our Friendship foeder. Hops from Forrest Farm-Warneton."

Spontaneous fermented, coolshipped and aged in wooden barrels and infused with elder flowers

Amber Foeder aged sour ale

Phi aged in red wine barrels for approx 8 months.

Sour quadrupel, aged in Plantation Rum barrels

Fruit sour, aged on Gin barrel, macerated on dried medlar, sloeberry and silverberry

Dark Sour Ale aged in oak barrels.

Black sour ale aged in COgnac barrels for 1.5 years and then referemnted with sour cherries.

Double Mash Balsamic Sour. Blend of Marsala, Vermouth & Banyuls Barrel aged

"Blend of different beers, it's the marriage between the long barrel aging world and the new hoppy wave. Wild, funky, gently sour, fruity, hoppy, refreshing."

"Mixed fermentation wild ale with saccharomyces cervisiae yeast and brettanomyces fermented in french oak barrels which previously contained Bordeaux red wine for 18 months."

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

"Bold acidity and bright fruit work in concert in this variation on a theme of 2017 release Acid Jam. The spirited call and response of fresh orange zest and rich oak deliver a sweet and sour treat. Burst Into Song was housed in four different barrel types. White Wine (Chardonnay) barrels held 55% of the beer, and Rum accounted for 25%. The remaining 20% was split in equal measure between Triple Sec and Bourbon."

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).

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

"Mixed fermentation wild ale with saccharomyces cervisiae yeast, brettanomyces and lactobacillus fermented in oak barrels which previously contained portuguese Moscatel white wine for 18 months."

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 beer matures for 12 months in oak barrels with the indigenous yeasts and bacteria from our vineyards. At the end of maturation, we add fresh elderflowers and a selection of white grapes we grow on Berici Hills. Unfiltered, bottle conditioned. Beer in evolution."

"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."

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

Drak Barrel Aged Sour

BA Sour ale.

"Smauk is a dark Sour Ale brewed with oak smoked malts from Vloermouterij Masterveld. After 14 months in barrels this beer came out with notes of bitter chocolate, wood and blood orange. Bottled August 2022, 1100 bottles."

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

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

"Brussels Beer City turns five, and celebrates with a small festival with some friends: BierCult. It has teamed up with five Brussels breweries and five people from Brussels’ beer community to brew five different collaboration beers. Nanobrasserie L’Ermitage x Colleen Rakowski: Brotherly Love. A blond beer made with barley spelt and rye, and fermented with the ‘Philly Sour’ yeast strain in stainless steel, then aged for a year in separate Pinot Noir barrels from Burgundy, one of which also still contained wine lees."

"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."

"Blend of 50% fresh farmhouse and 50% spontaneous beer 18 moth barrel aged. All ingredients are Italians. Little bit of rye malt. Cascade and crystal hops from Italian Hops Company. Finished with some Garganega grape must. Happy 10 years birthday La Tana a Bruxelles !!! "

Sour beer fermented fermented on sourdough from an Outland beer (season and chenin lees) then aged for 14 months in two barrels previously used by Les Garriques.