BA blond sour beer (Zure van Tildonk) aged with sour cherries.

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

BBD is 3/26

"La Oud Bruin standard de Verzet a été bouillie pendant 16 heures au lieu de 1,5h. Cela transforme la bière en une version plus complète de la célèbre Oud Bruin et lui donne une touche plus caramélisée"

Oud Bruin matured aged for at least a year in oak barrels and then several months with fresh peaches.

Brewed with Spelt and Wheat.

Saison blended with lambic from Cantillon and aged in barrels. "An extremely complex but at the same time very refreshing beer. It somehow resembles a hoppy gueuze with a distinct bitterness. Indeed, the Saisons were generously hopped for the well-known keeping properties of hops. Also, they were often dry-hopped, as is the case here. Saison de la Senne has been barrel-aged for three years before bottling. Amber in color, its nose reminds one of Lambic, with notes of fallen apples, wood, leather, and the typical funky character of the Bretts. In the mouth, a soft tartness is present, quickly leading to dryness. The aromas of the nose are completed by those of spelt and rye, quince, green gooseberries and a complex vinous character. The finish is bitter but perfectly in balance." Second blend bottled in March 2023.

Blueberry. BBD is 22/03/2024

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

"Cette bière limitée est la bière mère de notre Oud Bruin. C'est un single cask, ce qui signifie que la bière n'est pas un assemblage de différents fûts, mais provient entièrement d'un seul fût. Contrairement à la classique, elle n'est pas non plus mélangée avec del a bière jeune. La Foederbier a mûri pendant 2 ans dans de grands fûts en bois de 40 ou 50 HL. La Foederbier a plus de notes de fruits rouges et est plus délicate sur l'acidité. L'arôme est fruité, boisé avec une pointe de curry."

"For with beer we wanted to pay hommage to one of our most beloved cocktails: the Negroni! We brewed an Imperial Sour then added a complex mix of spices and citrus to mimic the taste of gin, vermouth and Campari. And then finished it with hibiscus for it’s beautiful red color."

Oud Bruin matured aged for at least a year in oak barrels and then several months with fresh peaches.

"3.9% Weizen (Champagne Barbu Wheat; Magnum & Hallertau Mittelfrüh) - A wheat beer brewed with an ancient wheat variety called Champagne Barbu. Our collaboration with the Welden organic farm is set to begin shortly. They plan to grow various ancient grain varieties for us, which we will then use in our beers. All these grains are ‘almost’ forgotten varieties that have been squeezed out of conventional agriculture because their yields are lower than those of commercial varieties. Naturally, these grains have different flavours and aromas to what we’re used to from these varieties. This beer is therefore a taster of several beers that will focus on the grains used. "

"6% New England IPA (Dolcita, Anchovy & Nectaron) - A collaboration with two Belgian breweries, Uncharted and BRSTWRD. The result was a 6% NEIPA featuring Anchovy (probably one of the first times this hop has been used in Belgium), Dolcita and Nectaron. So, plenty of lovely hops. A little detail: Dimitri and I got to know Matt Storms in Washington; as well as being a well-known brewer in Seattle, he’s also one of the developers of the Anchovy hop. The name (translated to "I actually prefer wine") came about when Tom (Uncharted) and Janos were complaining that they were sometimes so fed up with beer; after that, we started drinking wine for the rest of the tap takeover. Of course, we’re not fed up with beer, but the moment was too good to pass up."