"Ale Aged in Oak Barrels with cherries. In this blend of Funky Blender we added fresh, whole fruit at rate of about two pounds per gallon to our base beer. Each barrel is carefully hand picked to ensure it will pair perfectly with the whole fruit we are using while keeping the funky flavor. The unique lemon and lime aromas that come from the base barrels of Funky Blender harmonize with the whole fruit added."

Saison base beer aged on whole Colorado nectarines at a rate of over 2 pounds per gallon.

"Flavor King pluots, what else needs to be said? This variety is literally the King of Flavors! The blend delights from the start of the pour. Pink foam that not only drops off the kids for the birthday, but then sticks around for the flavor party. What? Does anyone read these? Classic Colorado plum aromas in the nose just remind me why I love plums so much, I hope we can get more this year. Low/medium acidity and rich body that makes one think it's actually sweet. All hail the Flavor King."

"This 2 barrel blend was made with organic Red Haven peaches at a rate of 4 pounds per gallon. Big body and funky peach juiciness."

"Our previous 2-Year fruited Méthode Traditionnelle blend, So Last Season: Montmorency Cherry, spent an additional year in fresh Family Jones Rye Whiskey barrels. Colorado Alfalfa Honey was used as the priming sugar for bottle conditioning."

"Our previous 2-Year fruited Méthode Traditionnelle blend, So Last Season: Red Globe Peaches, spent an additional year in fresh Family Jones Rye Whiskey barrels. Colorado Alfalfa Honey was used as the priming sugar for bottle conditioning."

"Meager Portmanteau is a blend of Primitive's three-year, MT spontaneous beer refermented with juicy Colorado peaches, and Cellar West's oak aged Meager - a funky little table saison with Colorado grain. The marriage of these two (one mature & complex, one young & lively) fashions a delightful blended beer representative of both breweries' makeup. Delicately tart, laden with notes of ripe peach & oak, equal parts carefree & complex. The blend was given delicate Orange Blossom Honey from Bee Squared Apiaries to naturally condition and develop in green, corked & caged 750mL bottles for many months. Meager Portmanteau is finally ready to share! We love the honey’s delicate floral addition to the already intense bouquet on the nose.?."

"Crimson is our kriek framboise blend. We aged 1 year old spontaneously fermented beer on 830 grams per litre of sour cherries for 6 months. Before bottling we blended another Spon beer aged on 300 grams per litre of raspberries with the cherry beer. The final assemblage of 75% Cherry beer & 25% raspberry beer transcends both their individual selves. "

Mead with vanilla aged for 7 months in Barbedos Bourbon barrels.

Mead aged for 4 months in Jim Beam barrels.

Mead with cherries aged for 6 months in Barbedos red wine barrels.

Unblended 5 year old Lambic brewed in 2015 and bottled in 2020.

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

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

Sour ale aged for three years in oak barrels and then aged with rhubarb and strawberries. Limited to 611 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 on fresh basil leaves. Limited to 650 bottles.

Sour ale aged for three years in red wine barrels with sour cherries. Limited to 683 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 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 three years in oak barrels and then aged with mint and estragon. Limited to 650 bottles.

"A fresh and fruity fruit beer, naturally based on our lambics, with two types of fruit. On the one hand we have the red currant (60%), on the other hand the Muscaris grape (40%) with an alcohol content of 7.7% "

"The 3rd release of DANSAERT & the 1st collab brewed back in February 2020 with Juguetes Perdidos. This Flemish Red-inspired beer was coolshipped and barrel-fermented in reworked Bordeaux barrels. One barrel was also pitched with a culture JP brought from Argentina. They received this PH1 culture from Peter Bouckaert, who started the sour barrel-ageing program at New Belgium."

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

Sour version of "Cuvée de Mortagne" (Quadrupel) aged in White Port barrels. Very low carbonation - The barrel experience.

Bourbon barrel aged royal stout

Oude Lambiek infused with roasted Los Guacharos coffee from Colombia

Imperial Stout brewed wiith chocolate and caramel, then aged in Wild Turkey Bourbon barrels.

Wine ale, Vintage 2020. The beer wort was fermented naturally in the skins of Xarel-Io from Joan Rubio.

Mix-fermentation Saison aged for 14 months in an oak barrel.

Season 2020-2021 Assemblage #27. Bottled on 11/02/2021. "For this, Druif, we co-fermented Belgian Dornfelder with one- and two-year old lambik in a 53/47 cut. We used the freshly pressed and shortly skin-macerated juice and put the unfermented juice with young lambik for continued fermentation in stainless steel. Afterwards, we blended with two-year old lambik. All lambikken originate from seven different barrels and seven different brews. The final fruit intensity is 31.6%."

Season 2020-2021 Assemblage #26. Bottled on 10/02/2021. "For this Druif/Kriek, we blended a Belgian dornfelder druivenlambik and a kriekenlambik in a 50/50 proportion. We used both young and two-year old lambikken, originating from nine different barrels and nine different brews. The combined maceration took eight months and the final fruit intensity is 510 grams per litre of sour cherries and freshly pressed, skin-macerated grape juice."

Season 2020-2021 Assemblage #16. Bottled on 19/01/2021. "This Druif features the Muscaris variety, a crossing between Solaris and Muskateller. This rather young variety originates from the Freiburg region in Germany and combines an intense muscat bouquet with a higher sugar density than other Muscat varieties (especially when harvested slightly late). Anyhow, we put the grape must with fifteen-months old lambik on a small oak foeder. The lambikken that we used for blending, was a three-year old lambik (and makes up more than 10% of the total volume). The final fruit intensity is 469 grams of Muscaris grapes per litre of Druif. 100% 3 Fonteinen brewed lambik."

Season 2019-2020, Assemblage #41. Bottled on 13/02/20. "The one that knows it all, still has to be born” as Armand would say. From time to time, we still get surprised by some of the results after blending lambics. Like this Golden Doesjel. While it was intended to be a Golden Blend, and despite the use of very potent jyoung lambic, the fermentation in the bottle did not continue. And it remained flat. This blend was made with lambics from three barrels, originating from three brews with three different brewers (of which 50% 3 Fonteinen brewed lambic). A nice gentle sipper."

Season 2019-2020. Assemblage #79. Bottled on 07/10/2020. "While looking for old sherry barrels, we cannot get lucky all the time. While we will be sourcing barrels directly from bodegas to assure provenance and quality, we had a batch of Pedro Ximenez (PX) barrels that was on the peated side (albeit subdued). As a result, we decided not to use them for Zenne y Frontera, but to blend them with other (fruit) lambikken into geuze and fruit blends. This is the first of such blends to be released. Sour cherries were macerated partly on young peated lambik and partly on two-year old straight lambik in a stainless steel tank. We blended with young and three-year old (!) lambik. 55% of the blend is old lambik and the final fruit intensity is 567 grams of sour cherries per litre."

"Mixed-fermentation Sour red with sage, brewed in April 2020, barrel-aged for 10 months in Côtes du Rhône barrels."