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

Fifth beer of the new experimental series Vaccin (Various Ales Creative Challenging Innovative New). Blond session sour made with Morpheuse (houseculture) and dry hopped.

Amber Foeder aged sour ale

Sour quadrupel, aged in Plantation Rum barrels

"Smokey Islands is the result of a collaboration with Gili Drinks. Phi was aged for several months on a Kilchoman peated whisky barrel, was blended with fresh ginger juice, some honey and pineapple pulp (400l beer/200 l juice ratio). We gave this "cocktail" some time to blend in well, resulting in a spicy fruity smoky sour. This is not just another ginger beer, with Smokey Island we once again challenge you to #dare to go wild."

Sigma (Dark sour) and Phi (Blond Sour) Blended and aged with blackcurrant.

Sigma (Dark sour) macerated with Forest Fruits (Blackberries, Blueberries and Raspberries) for over 2 months.

Farmhouse Sour, brewed with Belgian hops and malts and yeasts from both Rivington and Morpheus yeast from Alvinne

Phi (Blond Sour) aged with Smoked pineapples.

Phi (Blond Sour) aged with rhubabrb and then dry hopped with Amarillo hops.

Phi (Blond Sour) aged with rhubabrb

"Dark Winter Ale, brewed for the dark months of the year. The beer contains spicy flavors and you may even notice a slightly sweet taste. We work with burnt sugar & every year we change the spice/fruit/sugar. This year we added fresh fig leaves and medlars in the boil."

Dark Winter Ale w. Orange peels

Belgian white beer brewed with Morpheus yeast. BB is 12/2023

Morpheus Saison fermented with Brett and aged in Vermouth barrels.

A new recipe of Mano Negra aged for 3 months in Peated Whisky barrels from Kilchoman that previously held Oloroso

Belgian Imperial Stout.

"Sour farmhouse tripel fermented with apricots"

Imperial Saison, first aged in a Châteauneuf du Pape foeder, later barrel aged on Margaux "Château Kirwan" barrels

Imperial Saison aged on Chateau Neuf du Pape Foeder

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

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

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

Quad Land Van Mortagne aged on Sheey Oloroso Barrel

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