Berliner macerated on dried figs & elderflower

Berliner with sour cherries and mint

Dry hopped sour with Sorachi Ace.

"Kettle-soured Gose brewed with sea salt and dry-hopped with El Dorado, Idaho 7 and Chinook for a resinous touch. With a super silky mouthfeel, its tartness and refreshing salinity makes it a perfect summer beer."

" Wheat-sour ale blended with tons raspberries and lime."

"A modern interpretation of the classic Belgian Triple. More bitterness, lighter on the esters. Resinous, peppery & elderflower notes."

Stronger version of Oud Bruin barrel aged on barrels from the Dolle Brouwers.

Habanero & Lime sour aged in Mezcal barrels.

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

"An evolution of the very first Wadesda, a blend of Jambe-de-Bois and Cantillon lambic, making the Wadesda #9 a Tripel Saison: a stronger version of the original Saisons. She is amber in colour and has those typical characteristics of Lambic: woody with a strong funky nose of Brettanomyces, with quince and fallen apples. This is followed by white flowers, old kirsch and persimmon, and even a hint of curry leaves. A very winey character, as it should be! All of this blends perfectly with the classic aromas of tripels, like pears and bananas. Her strong alcohol percentage enhances her vinous qualities and gives a certain roundness to a finale that is quite dry and almost mineral. Intoxicating and complex, but refreshing and drinkable!"

Kumquat & Habanero Gose

"Crisp, refreshing and distinct. Tart, mineral and dry with notes of Pineapple & Citrus"

" Zingy & sessionable. Low on alcohol, big on fruit." Best Before : 17/02/2024

Guava Sour

Blend of BA blond sour ale from De Leite and Lambic form Oud Beersel. BB is April 2022

"For this beer, we were inspired by the world of whiskey, where it is customary to finish aged whiskeys in barrels with a specific taste. In this way, complexity is added to the final product. In this series we finish Oud Bruin , which has matured for at least a year in oak wine barrels, in wooden barrels of a different type of wood, sometimes the barrels are fresh, sometimes with another drink. This time: Bocoy barrels. 700L barrels of chestnut wood in which Spanish wine from the Jerez region has matured. The barrels add aromas of nuts, tobacco, spices and balsamic."

Collab with Escarpment Labs. Sour with raspberry and rhubarb.

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

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

"Bière de fermentation mixte modérée sur l'acidité avec macération d'une cueillette armoise cola et de limequats (origine Pyrénées Orientales), gardé 3 mois en cuve pour affinage."

"This lacto-fermented gruit has been brewed with a mix of traditional gruit herbs: Yarrow, Mugwort, Tansy, Myrtle and Ground Ivy. Expect fresh herbal and minty notes." BB is 21/02/2024

"Bière sauvage de fermentation mixte aux baies de sureau confites et aux baies de raisin (ugni blanc) pressées puis macérées en cuve. Belle tension, joli violet, persistante en bouche, elle laisse découvrir sa complexité tout le long de la dégustation"

"Une bière légère et acidulée dans laquelle nous avons infusé de la lavande, de la quinine, des baies de genevrier et des zestes de pamplemousse. Aromatique avec une finale amère à la manière d'un tonic"

Gose wiith unrefuned salt and coriander

Sour with peppermint

"Epine noire" est une double saison aux bretts vieillie un an en barriques. Elle a ensuite macéré 3 mois sur des prunes fraiches de la variété Stanley. Nous avons utilisé 200 grammes de fruit par litre de bière. Après 4 mois de maturation en bouteilles et en futs, on est très contents de vous la présenter enfin!"

Dark sour ale brewed with cocoa beans and fresh raspberries. best before 11/2023

Zure van Tildonk (Sour BA blond) aged for 7 months with peaches.

"A complex Sour beast made with our Manchester friends. Sweet Cherry and Raspberry balanced with rich Cacao and earthy cold-brew Coffee" Best Before : 23/01/2024

"Pour cette bière nous avons laissé une belle quantité de raisins frais fermenté plusieurs semaines avec notre Berliner Weisse. Le résultat est surprenant, d'une couleur rouge rubis éclatant, le nez est vineux, fruité. Une bombe de raisins vous tapisse la bouche, le Grolleau s'exprime subtilement relevée par une pointe d'acidité rafraichissante. On aurait presque pu l'appeler Bonbon-Weisse."