"Crianza belongs to the family of Flemish Red-Brown ales. Born out of a mixed fermentation, she spent more than a year in oak barrels. Her body has copper reflections, and her aspect is limpid. Her foam is beige and creamy, with a nice hold. She smells like Northern cherries, with a woody and winey accent, and a slightly animal touch given by the Brettanomyces yeast. In the mouth, these flavors are completed by stewed apples, notes of Agen plums, blackberries, spices (cinnamon, cloves, licorice), and a very lightly caramelized touch of malt and biscuit. Her slightly sour character makes her surprisingly refreshing."

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

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

Berliner Weisse w. Elderflowers

"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"

"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!"

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

"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."

Sour ale with plumms & smoked beetroot.

Green tea & Yuzu sour ale

Oerbier Special Reserva, 1 year on Amarone barrels.

Stu Mostow collaboration brew aged on plums

"Notre série de bières acidulées s'agrandit avec cette fois une expérimentation avec plusieurs fruits. Le mariage cassis, myrtille et cerise nous a donné un magnifique résultat qui nous régale de fraîcheur fruitée. Gourmand mais aussi très sec et hautement buvable."

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

"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

Imperial Dark Sour Ale with strawberry, coconut and coffee.

Phi (Blond Sour) dry hopped with Mosaic & Krush

"Triple Fruited Mango at 4.8% packs a punch! Our best-selling sour since its inception in 2022 is getting a revamp, and this sessionable new ABV brings our mango sour in line with our other core range offerings like Strawberry Sundae and Cloudy Lemonade. Juicy, fresh and rich - this tropical adventure serves a triple helping of alphonso mango, paired with our mouth-watering mixed fermentation base beer."

"No April fool here, this is the first gueuze in a can ever! Can-conditioned at 100%. A few kegs were also produced. This PETITE GUEUZE TILQUIN is a blend of 70% 1-year-old light Meerts and 30% 2-year-old lambics, all spontaneously fermented and matured in oak barrels. Unfiltered and unpasteurized, this beer was given 2 months to spontaneously refermented in the can. It will surely keep evolving but its ready to drink, super refreshing, ideal for the coming summer! It was canned with the help of our friends from Brasserie Minne (Somme-Leuze). 12.450 cans were produced."

"After one year and a half spent in barrels with our gang of wild yeast. We infused this beer on some beautiful pommace of ''petit manseng'' from our neighbour Gudule URBAN WINERY."

"A caliente Berliner Weisse straight from the Andes to the Yucatán. Fermented with Philly Sour for that soft pear and stone fruit profile, this sour gets a serious citrus boost with a generous dose of lime juice mid-fermentation. The twist? A touch of fresh habanero chili — fruity, fragrant, and gently warming, never overpowering. It’s a perfect balance: lactic freshness up front, tropical depth in the middle, and a slow, satisfying heat at the end. Sip it cold, feel the sunshine, and let Señor Habanero dance on your tongue."

"A new availability in our regular portfolio. A light sour full of passion fruit and guava!"

"This is our classic Phi reimagined with a tropical, smoky twist: smoked mango, peach & pineapple!
Bright acidity, juicy fruit, and a subtle smokiness that lingers beautifully."

"A Berliner Weisse pale yellowish with fine bubbles. In aroma the fruity notes of the peach stand out and generates a very exotic and captivating fragrance. In mouth it combines acidity and freshness, followed by the delicate sweetness of the peach that is balanced with the nuances generated by the wheat flakes and yeast Lactobacillus, essential to obtain the clean character of lactic acid so characteristic in this Berlin style."

Oerbier Special Reserva, 1 year on Amarone barrels.

Berliner with sour cherries and mint

"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."

"Sour Ale aged in white wine barrels for several months w/ our gang of wild yeasts. Then infused on beautiful Belgian and seasonal strawberries."

Grape Ale macerated with Belgian Muscat Bleu grapes from Winery Moenshof

"Berliner Weisse en cofermenation lactique/alcoolique (bière vivante) avec une macération de grenades (marcs et jus)
locales. Citronné, fruit rouge, terreux (les goûts de la vrai grenade) acidité mesurée, trouble, couleur magenta."

"Wild Gruit fermented with bread levain from Pin-Pin and our house brett culture finished with a mix of wild herbs "

"Barrel Aged sour finished with mandarines, cardamom and pepper"