"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!"

"Black lager with pomegranate pomace, 10 month of barrel aging in ex-wine casks, and maceration on Carignan (red grapes) pomace"

"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."

"Farmageddon is our wild farmhouse ale that we've been brewing, blending, and aging for almost as many years as we've been open. The blending process allows us to maintain a common thread across batches, the aging adds nuanced layers, while the brett and bacteria work hard to create small idiosyncrasies in each release. It's a refined, effervescent, and delicious beer worthy of special occasions and idle weeknights. Distinct aromas of oak, green apple and gewurztraminer grape play wonderfully into flavours of pear, tropical fruit, white grape and vanilla. "

Sour with lemon zest agin in Pisco barrels. best before is 02/2023

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.

"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."

"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 !!! "

"Standing beer is brewed in the summer and fermented with ale yeast in our coolship at ambient temperatures. The wort is made from barley, spelt, rye and European hops. Maturation takes place in large oak casks with wild yeast and bacteria, until the winter. Finally the beer is dry-hopped with whole-leaf hops and bottle conditioned for several months before release."

"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."

"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."

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

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

"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."

BA Sour ale.

Stille Nacht Reserva 2022. 33cl. 2 years on Amarone barrels.

Drak Barrel Aged Sour

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

"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."

"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."

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).

"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."

" Aged 20 months in Priorat barrels. Sour Triple!"

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).

"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."

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

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

"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."

Oerbier Special Reserva, 1 year on Amarone barrels.

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

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

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

Sour quadrupel, aged in Plantation Rum barrels

Phi aged in red wine barrels for approx 8 months.

"Spontaneously fermented and aged for years on some of the finest red wine barrels from the Bordeaux area in France"

Amber Foeder aged sour ale