"Blend of beers fermented on apples, barrel aged and "refreshed" with more apple pomace, and various grape ales: a blend of sour beers on fresh "rosé" pomace and mourvedre fermented beer. Complex process for an extra juicy hybrid beer."

"Porter avec 10% de jus de poire guyot, cultivée en provence, et pressée à la brasserie. Bien porter, un peu poire, pas du tout pastry!"

"slightly funky grisette on very local peaches & nectarines."

"Cette bière est une ôde aux fermentations mixtes, une déclaration d'amour aux traditions brassicoles belges à la sauce héraultaise. La cuvée 2021 de la saison du chai est issue d'une assemblage de six de nos meilleurs tonneaux ayant accueilli les différentes bières pendant 10 mois en moyenne. Au détail : 80% de saisons bien céréalières ensemencées avec différentes souches de levures "fermières" se marient harmonieusement à 20% de bière acide de fermentation mixte. Résultat : une bière complexe, rustique, vineuse, dont la longueur appelle les discussions passionnées entre amis... Bonne soif !

"Sour beer with wheat, brightened by juicy peaches and aromatic verbana"

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch infused with hibiscus flowers

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch aged in a Gouden Carolus Single Malt barrel. Limited edition of 256 liters.

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch aged in a barrel of Spirit of Meander. Limited to 301 liters

Maple Imperial Stout

"A beer we brewed with our friends from Canediguerra (IT). It is a blond, bottom-fermented beer, generously dry-hopped with New Zealand hops. The aromas offer a perfect balance of florals and exotic fruit. In the taste, we find passion fruit, kumquat, and green papaya, blended with an enchanting touch of exotic flowers. A light sulfur character, typical of bottom-fermentation yeasts, gives the beer its distinct personality. Canedisenne has a mild bitterness, balanced by a fruity sweetness in the finish."

"When the hop farmers start harvesting, we start brewing our Hop Harvest. The fresh, undried hop flowers are picked in the morning, and on the same day they are used in the Hop Harvest-brew, straight from the field. Because we use 'wet hops', the beer has a fresh, floral, and pleasantly bitter taste. By changing the recipe every year, the outcome is always a surprise. Drink this beer young if you can, that's when the wet hop shows of their floral character the most."

Shiso & Ginger Sour

Plum Gose

Yuzu & Jasmine Lager

"A vinous Kriek crafted from three varieties, macerated with young and old lambics. After maceration, this traditional Kriek underwent extended aging in ex-Amarone, Ripasso, and Recioto wine barrels from the Valpolicella wine region."

Double Mash Barley Wine aged for 12 months in Calvados barrels

Imperial stout aged for 12 months in Heaven Hill barrels and infused with Maple & Vanilla

"A strong full-bodied amber colored barleywine with fruity and vanilla notes"

"The last station has arrived for the Pastry Train, and we are closing it in style. The Canelé is a culinary specialty from the Bordeaux region. The pastry is mainly characterized by the use of rum and vanilla, which gives it its beautiful full sweet taste. Will you ride with us to the last stop? “Bon appetit”"

"Rosato is a blend of wild ales, aged in barrels for 1 to 3 years, and macerated for nearly a year on organic cherries. This long maceration allows the cherries to fully impart their vibrant character, resulting in a beer that showcases the harmony between the fruit and our wild ales. Rosato opens with the aroma’s of strawberries, cherries, rose blossoms and marzipan, complemented by subtle funk and a touch of minerality. On the palate, it offers concentrated flavors of dark cherries, fresh strawberries, tannic blackberries, with hints of cinnamon an some vanilla from the oak barrels."

"The heart of the Caribbean Chocolate Cake series. Our favourite stout, originally brewed in collaboration with Cigar City Brewing, showcases hand-roasted cacao nibs harmonised by Cypress wood spirals." BBD 09/10/25

"A Caribbean Chocolate Cake special inspired by rich, decadent tiramasu. Picture biscuits doused in espresso and orange liqueur, cream and marscapone whipped with melted chocolate, topped by a generous dusting of cocoa powder." 28/10/25

"Rocky Road is the influence for this fun and flavourful Caribbean Chocolate Cake. It's dense and fudgy, with sprinklings of marshmallows, honeycomb and biscuits. Made with the help of our special guests, Vault City." BBD is 28/10/25

"A very special festive surprise from the Siren brew team, Death By CCC is getting the Christmas cake treatment! We've spun the decadent base beer with orange zest, tonka bean, almond extract and a blend of warming spices. Strictly limited edition." BBD us 08/11/25

"Death By C.C.C is the epitome of the Caribbean Chocolate Cake series. The 2024 edition is the richest, thickest, most indulgent so far, with aromatic Amburana wood and silky vanilla."

BBD is August 2025

"A celebratory special edition of our Flagship IPA, Soundwave. One of the beers that started it all for us, Soundwave has always been about bold, hop-forward resinous, tropical and piney flavours. An extra addition of Nectaron™adds juicy pineapple, passionfruit and stone fruit notes."

"Discover our unique Earl Grey Tea Lambic, refermented in the bottle. The infusion of lambic with Earl Grey tea gives the beer a fruity character from the bergamot fruit, combined with a subtle tea note. This harmonious blend provides a refined and refreshing taste experience that can appeal to both beer and tea lovers."

"L'édition 2023 de cette bière Lambic aux griottes naturelle et pétillante, née de la rencontre de deux glorieuses traditions, la Méthode Traditionnelle pour les vins pétillants et la fermentation spontanée pour les bières Lambic. Le lambic aux griottes d'Oud Beersel est tiré en bouteille avec l'ajout de la liqueur de tirage, qui se compose de levure de vin mousseux et de sucre pour la fermentation secondaire. La bière vieillit ensuite pendant quatorze mois en bouteille avant d'être finie selon la "méthode traditionnelle". Ce processus permet le développement de gaz carbonique fin qui est piégé dans la bouteille et qui rend le Lambic pétillant. L'application du remuage et du dégorgement permet d'éliminer les levures présentes dans la bouteille. Pas de sucres ajoutés par addition d'une liqueur d'expédition. Le resultat est une bière lambic aux fruits BRUT et pétillante avec une palette de saveurs impressionnante."

"L'édition 2023 de cette bière Lambic naturelle et pétillante, née de la rencontre de deux glorieuses traditions, la Méthode Traditionnelle pour les vins pétillants et la fermentation spontanée pour les bières Lambic. Le lambic d'Oud Beersel est tiré en bouteille avec l'ajout de la liqueur de tirage, qui se compose de levure de vin mousseux et de sucre pour la fermentation secondaire. La bière vieillit ensuite pendant quatorze mois en bouteille avant d'être finie selon la "méthode traditionnelle". Ce processus permet le développement de gaz carbonique fin qui est piégé dans la bouteille et qui rend le Lambic pétillant. L'application du remuage et du dégorgement permet d'éliminer les levures présentes dans la bouteille. Pas de sucres ajoutés par addition d'une liqueur d'expédition. Le resultat est une bière lambic BRUT et pétillante avec une palette de saveurs impressionnante."

"Discover our unique Sweet Osmanthus Lambic, refermented in the bottle. The Osmanthus Fragrans, also known as Sweet Osmanthus, is a shrub that is mainly found in Asia. As the name suggests, it imparts a fantastic aroma to the beer, reminiscent of a bouquet of flowers from the Far East. The Lambic harmoniously blends with the fruity and floral notes of the flower."

"Hype dream is a series combining a thick fruit profile, fresh acidity and a soft lactose finish. This version has mango and passionfruit puree in the forefront to give a burst of tropical fruits balanced with a smooth finish from the lactose and flaked oats. At 6.5% its a true pastry sour hype dream. Hype dream is the first series of beer to move out of our playground Lervig Local and over to the main brewery!" BBD 101/10/2025

"Jim Beam barrel-aged barley wine was blended with a selection of stouts aged in Heaven Hill barrels for over 2 years in a ratio of 25% barley wine to 75% imperial stout. The warming fig & chocolate flavors from our stout mingles with the rich caramel toffee notes of the barley wine while the barrels present the palate with a rich oak and bourbon aftertaste."

"With a love for wood aged beer in Rackhouse we decided to age our Pilsner in one of our foeders for 6 months which has resulted in a rustic wood aged Pilsner that is refreshing yet complex. With a balanced malt character, dry finish and a slight funk edge from the wood aging. We are excited to experiment more with this style."

Barleywine with bergamot and vanilla

Aged in a Palo Cortado barrel for 1 year.