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

Sour ale aged for 2,5Y in red wine barrels and then aged with w. dried apricots, apples, pears, grapes and prunes. Limited to 644 bottles.

Sour ale aged for 3 years in red wine barrels and then aged with cherries and cinnamon. Limited release to 681 bottles.

Sour ale aged for three years in red wine barrels with sour cherries. Limited to 683 bottles.

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

Sour ale aged for three years in oak barrels and then aged with raspberries. Limited to 639 bottles.

Sour ale aged for three years in oak barrels and then aged with rhubarb and strawberries. Limited to 611 bottles.

"2021 LoboCollab #1: thin ice sour ale with raspberry, blueberry and tonka beans, brewed with FFF from Moscow."

"Welcome to November, welcome to the heart and essence of autumn, welcome to our Sour Dream with Blood Orange and Tonka Beans"

Barrel Aged Barley Wine.

"Welcome to November, welcome to the heart and essence of autumn, welcome to our Sour Dream with Blood Orange and Tonka Beans"

"Miami Vice style Sour Ale with Mango Passion and Bloody Cassis for the past days of the summer."

Sour ale with mango, passion fruit and guava.

NE TIPA

New England DIPA

"After a summer 2020 weekend in the Norwegian wilderness with Põhjala, we filled imperial stout into a very specific ratio of rum, bourbon, and maple syrup barrels. Over a year later, these barrels have imparted a diversity of flavours and aromas into the beer that go beyond the characteristics of the liquids that they once contained. Best enjoyed outdoors with friends."

"This Kveik Rye IPA results from some New Zealand hops getting stuck in customs on their way to the polish brewery Pinta. Luckily, we, being located outside the EU, could collect them instead. We liked the NZ hops so much that we wanted to make collab together with Pinta to honor the Hop Detour. The beer really has everything you want from a juicy kveik IPA; tremendous amounts of Nelson Sauvin, Mosaic, Cryo loral, Rye and to top it all off, it’s brewed with Norwegian Kveik Yeast from Voss."

"Presenting our new heavy weight contester: HEAVY HITTER!! This triple IPA is brewed with a quadruple hop blend, oats, wheat, and maize to make it smooth and tropical, be careful though because this is a true belter weighing in at 10.5% ABV and it’s hopdiet consists of Cryo Loral, Mosaic, Enigma and Azacca hops. Containers chosen for this one Is 44cl cans and 20L keykegs so sharing is possible and recommended!"

Please only purchase this if you've bought the Bofkont Pack released in December 2021, selected us to "proxy" and we've confrimed pickup has been done. If you have not yet recieved an email from us confirming pickup has been done, please hold on buying this until we've confirmed all is ok and we have your beers in our warehouse. Purchasing this won't get you this pack if it has not been purchased from the Bofkont online sale, it's just a packaging and pickup fee.

Spontaneous fermented, coolshipped and aged in wooden barrels and matureed with local sour cherries. This blends contains 1,2 and 3 year old beer.

"Amaro Ale with yellow gentian root, hogweed, gagel and lemon verbena "

"Ciderkin made from the late apples, pears and quince of local field orchards. For this concoction, the pomace is mixed with well water, macerated for three days and then pressed again. Fresh, fruity and with a natural carbonation. Harvest of 2021."

"Spontaneus fermented cider made from apples of local field orchards, fermented in american oak barrels for eight months."

"Spontaneus farmhouse cider made from 60% apples and 40% pears of local field orchards. Fermented in oak barrels for eight months."

"The inhabitants of Montignies-sur-Roc, south of Mons in the province of Hainaut, are called Montagnards. It was therefore perfectly normal for a beer brewed in this city to be called Montagnarde. This beer, robust in taste and strength (9%) is the tops for flavour. It has a fruity and spicy bouquet, it has a stark taste, between a sharp bitterness and a caramelised flavour. It has no sugar, and this pure malt beer oscillates between various tendencies which all round off the bitterness. It has a peppery taste at the back of the mouth and a sharpness on the tongue. It is active in the mouth and lets each flavour express itself individually. It is very active in the glass which gives it a full, lasting, head. It has a long conclusion and puts emphasis on an ever present bitterness...

""Dry January" who cares? Certainly not us! Dry Hop January, that's our concept. Hoppy beers all month long!" Hops used: Cryo Ekuanot, Mosaic, Talus, Cryo Mosaic

""Dry January" who cares? Certainly not us! Dry Hop January, that's our concept. Hoppy beers all month long!" Hops used: Cryo Simcoe, Cryo Idaho7, Elixir, Barbe Rouge

""Dry January" who cares? Certainly not us! Dry Hop January, that's our concept. Hoppy beers all month long!" Hops used: Ella, Enigma and Galaxy.

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

Barrel aged red sour ale.

Farmhouse ale aged in oak barrels, with apricots and peaches.

"Mixed fermented sour ale, aged in puncheon with local blackcurrants. Limited edition of 250."

Vintage 2018. Mixed fermented barrel aged sour ale with local quinces.