"This Oude Geuze starts with 2-year-old Lambic and then matured for 18 months on rum casks. The wood still carries traces of rum, bringing hints of molasses, cane sugar and soft vanilla that weave naturally into the Lambic profile. After bottle refermentation, the finish is long and elegant with a warm, gently spiced touch."

"You read that well, a sour beer inspired by pastis! :) spiced with our homemade mix of pastis spices: anise, licorice, fennel seeds, star anise, rosemary, lemon.. Hazy like a fresh glass of pastis mixed with water. Cheers!"

"For this collab with our friend Flo from the Wild Lab, we went with the surprising combination of beetroot and passion fruit. All this in a tangy beer that hides its alcohol content terribly well..."

"A Collab with Power Roasters who provided some freshly roasted coffee! We added a huge load of passion fruit purée and created a blond fruity sour with aromas of coffee."

Foeder aged Cuvee Per macerated with quince

"This blend begins with lambic matured for eighteen months in an ex-Mandorla barrel. Mandorla is an Italian almond liqueur whose barrel imparts subtle notes reminiscent of frangipane.
As the barrel-aged lambic developed an intense character, we chose to balance it with a young plum lambic. The latter was produced using three-month-old lambic and macerated on plums for more than five months before blending.
The result is a beer that balances rich almond notes with vibrant stone fruit character."

"Savory Sin is a blend of lambics ranging from 18 months to 3 years of age, sourced from several breweries and matured in former red wine barrels, with one component aged in an ex-Calvados cask.
After composing the base blend, we added a generous quantity of 2025 Gorsem cherries. The fruit refermented with the beer and remained in contact for six months. Once separated from the cherries, the blend was finished with fresh rosemary and satureja, giving the beer its distinctive savoury character."

"For this edition of Synergy, we explored the combination of quince and rhubarb.
Rather than pressing the quinces into cider, we processed them into fruit pulp before blending them with two-year-old lambic, where they macerated for approximately six months.
The rhubarb component was prepared similarly, using one-year-old lambic and four months of maceration.
After blending both fruit lambics, the beer matured for several additional months in former red wine barrels before bottling."

"The Red Wedding brings together several different lambics and fruit preparations into a single blend.
One component consists of one-year-old lambic macerated on Regent grape skins for more than three months before further barrel ageing. Another is fresh Gorsem cherry lambic that spent six months on the fruit. The final component is a wine produced by co-fermenting Regent and Müller-Thurgau grapes, matured in glass demijohns for one year without any additions.
Together these elements create a layered blend where grape, cherry and wine character intertwine."

"Additions from our favourite sours:
Cherry, Blackberry, Banana, Pear, Cinnamon, Vanilla, White Chocolate, Maple Syrup
Eight years, eight of our favourite adjuncts. Brewed to celebrate Vault City’s 8th birthday (carrying the torch from 2025’s 7 Years Sour), this decadent dessert beer brings together a bold medley of cherry, blackberry, banana and pear, layered with cinnamon, vanilla, vegan white chocolate, and maple syrup."

"The latest in our series of drizzleberry sours tops layers of freshly baked sponge cake with a juicy blend of sweet cherry, zesty lemon, and a drizzle of sweet vanilla icing."

"This is Vault City’s mixed fermentation base beer, the foundation of every sour we’ve brewed since 2018. Originally brewed for our brewery launch party, it showcasing our unique house mixed culture of lactobacillus and saccharomyces, delivering a refreshing tartness with layers of fruity esters and a zingy sherbet finish. A light dry-hop of Cashmere and Bramling complements the tartness with subtle hop character."

"Back by popular demand, this cult-favourite sour first created in 2022 returns with monstrous levels of indulgence. Loaded with a legendary medley of blackberries, rhubarb, strawberries, apples and raspberries, layered with maple syrup and vanilla over a single stack of breakfast waffles.
Some like it hot: pair with Fruits of the Forest Breakfast Hot Sauce made by our pals at Thiccc."

"Looking for exciting flavour combinations is a priority of ours, and we think we've hit the nail on the head with this one. Alphonso mango takes the lead, with subtle heat from the habanero chilli building throughout, topped off with smoky chipotle peppers. Drink fresh and pretend it's summer."

"The tangiest fluid in the Vault City universe, a 6 on our sour scale which to date has only ever gone to 5… Brainmelting Fluid is a face-scrunching, tongue-twisting sour infused with lemon and lime juice, sherbet and a hit of raspberry that shocks with electric sharpness ‘til your brain short-circuits."

"This evolution of one of our most heavily fruited sours from 2023 pushes even further into a full-on pastry smoothie. Bursting with ripe mango and banana then layered with creamy coconut, it pours thick and juicy with a bold tropical intensity and a velvety mouthfeel."

"The third beer of our birthday celebration rewinds the clock back to 2020, with a tropical sour recipe from the depths of lockdown. This was one of the final beers we made when cuckoo brewing in Dundee, shortly before returning to our Edinburgh roots at our first ever dedicated brewery site. A vibrant blend of mandarin, mango and passionfruit pairs perfectly with our house mixed culture creating something unbelievably juicy and refreshing to the very last sip."

"Embark on a surprising journey to Alsace and discover our Alsace Riesling. This full-bodied wine is known for its exceptional balance and complexity. Riesling is celebrated for its aromatic intensity, vibrant acidity, and versatility, making it a cherished grape in the world of wine.

With precision and a passion for the product, our Riesling is aged for six months in wooden barrels, while the Lambic is aged separately. Blending these two distinct components creates a unique and complex tasting experience, with the Lambic enhancing the fresh, aromatic profile of the Riesling."

"Embark on a surprising journey to Alsace and discover our Alsace Riesling. This full-bodied wine is known for its exceptional balance and complexity. Riesling is celebrated for its aromatic intensity, vibrant acidity, and versatility, making it a cherished grape in the world of wine.

With precision and a passion for the product, our Riesling is aged for six months in wooden barrels, while the Lambic is aged separately. Blending these two distinct components creates a unique and complex tasting experience, with the Lambic enhancing the fresh, aromatic profile of the Riesling."

"This geuze is a tribute to the Pajottenland region and its rich heritage. This unique blend combines young and long-aged traditional lambic, brewed with premium barley and wheat harvested from the fields of the former Lords of Gaasbeek. For centuries, these fertile fields served as the granary that supplied the castle with its daily bread and beer.
This bottle of artisanal geuze is the result of more than five years of work. The oldest lambic was brewed in March 2021, and the bottle was bottled on October 3."

"L is for Lervig, lovely beer legends from Stavanger, Norway. We're delighted and thrilled to collaborate on this luscious sour loaded with Pineapple, Mango and Passion Fruit. Luminosity leaps at you like a lively hydra laden with lots and lots of fruit."

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

"A special edition of Oerbier Reserva 2024, blended from four selected barriques matured for 18 months in red wine barrels from Ferrer Bobet, one of Priorat’s most renowned wineries."

"A special edition of Oerbier Reserva 2024, blended from four selected barriques matured for 18 months in red wine barrels from Ferrer Bobet, one of Priorat’s most renowned wineries."

"A special edition of Oerbier Reserva 2024, blended from four selected barriques matured for 18 months in red wine barrels from Ferrer Bobet, one of Priorat’s most renowned wineries."

"Yeah yeah, you read that right, a beer that tastes almost like coca cola ! brewed with a dark caramel for colour, and a mix of herbs, spices and citrus for the flavour. Craft cola for grown-ups ;)"

"Whisky BA Raspberry, Honey & Cream Smoothie Sour.
Fresh out the oven, our Bake Off Series celebrates some of the world's most-loved sweet treats, brewed in collaboration with a collection of our favourite breweries from around the world.
Brewed with Azvex and inspired by an iconic Scottish dessert, this whisky BA smoothie sour layers juicy fruit with creamy lactose and heather honey from Scottish Bee Co. blended with beer aged in ex-Speyside whisky barrels, adding layers of oak, vanilla, and rich whisky character.

Sour Scale:3

Allergens: Malted Barley (Gluten),Lactose (Milk), Oats (Gluten)"

"Tropical Fruit & Green Tea Ice Cream Sour.
Fresh out the oven, our Bake Off Series celebrates some of the world's most-loved sweet treats, brewed in collaboration with a collection of our favourite breweries from around the world.
Brewed with Uchu Brewing in Japan, this sour blends delicate matcha with ripe peach, tart passionfruit, and juicy pineapple, rounded out by pillowy rice character and light vanilla ice cream.

Sour Scale:3

Allergens:Malted Barley (Gluten), Oats (Gluten), Flaked Rice (Cereal Containing Gluten)"

"Berry & Rhubarb Cheesecake Smoothie Sour.
Fresh out the oven, our Bake Off Series celebrates some of the world's most-loved sweet treats, brewed in collaboration with a collection of our favourite breweries from around the world.
This collaboration with New York's iconic Evil Twin Brewing is an outrageous smoothie sour blending sweet strawberry, raspberry and rhubarb with creamy cheesecake and biscuit character.

Sour Scale: 3

Allergens: Malted Barley (Gluten),Oats (Gluten), Lactose (Milk)"

"Thai-inspired Mango, Lychee, Coconut & Sago Pearl Smoothie Sour
Fresh out the oven, our Bake Off Series celebrates some of the world's most-loved sweet treats, brewed in collaboration with a collection of our favourite breweries from around the world.
Brewed with Thailand’s Samata Brewing, this smoothie sour takes inspiration from a beloved Thai dessert, blending ripe mango, juicy lychee, creamy coconut, and sago pearls for a rich, tropical treat.

Sour Scale:2

Allergens: Malted Barley (Gluten),Oats (Gluten)"

"Juicy, refreshing and seriously sessionable.
This table strength sour is bursting with ripe peach and zesty lemon for a crushable, thirst-quenching sour you can sip all night.

Sour Scale: 3

Allergens: Malted Barley & Oats (Gluten)"

"Peach, Mango, Banana, Coconut & Vanilla Ice Cream Smoothie Sour. Our smoothie sour series celebrates the glorious Stoopidity of Vault City beers, and our pals at MakeMake helped (Space)shake things up for this indulgent collaboration.

Inspired by the creamy milkshake character from their iconic Spaceshake series, we’ve packed this sour with mountains of mango, peach, banana and coconut, finished with a generous dollop of silky vanilla soft serve.

Sour Scale: 2

Allergens: Malted Barley (Gluten), Ice Cream (Milk)"

"A classic dry mexican lager brewed with corn, then finished with a touch of prickly pear; Easy drinking!"