Oude Lambiek infused during several weeks with Cascade hops

Lambic that was aged for minimum 3 years in oak barrels.

Baltic Porter

"Mixed fermentation season aged in rum barrel for 28 months."

"Belgian style mixed fermentation aged in red wine barrels for 26 months."

"Blended to celebrate our 10th Birthday, with our friends at Mills. A blend of Mills' spontaneous & our mixed-fermentation base beers, made featuring flaked spelt, aged hops, fresh Saaz & Kazbek. Aged in Scottish whiskey butt, French oak & ex Oliver’s Cider bourbon barrels for 2, 3 & 4 years. Vegan."

"A fresh tribute to a true cultural icon, Buckie Bomb is our take on the legendary "wreck the hoose juice" cocktail pairing flavours of iron brew and tonic wine. Packed with tangy Buckie vibes, caffeine and juicy blackberries, this Sesh Sour delivers familiar flavours of sweet, dark stewed fruits, citrus & bubble gum.

Sour Scale: 2"

"Our Sweet Shop series is back! This Rhubarb & Custard sour is a classic Vault City recipe amped up to 8.4%, bringing tangy and nostalgic rhubarb flavours together with rich, creamy vanilla custard, just like the good old days.

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

"This smoothie sour is just A Lil’ Stoopid, by our standards at least… Still jam-packed with strawberry, blackberry, creamy coconut, and that signature thicc-ness, but with the Stoopidity dialled down a notch. A more sessionable smoothie sour, still dedicated to anyone who’s ever asked, “Why can’t beer just taste like beer?”

"The third instalment of our Overnight Oats series was brewed with our pals at Long Live Beerworks, combining a creamy oat base, jammy fruit character, silky chocolate, maple syrup sweetness and subtle, roasted coffee using House Party blend from Hard Lines. Full-bodied, moreish and layered with juicy raspberry, blueberry and pomegranate, it’s enough to get you excited for an early start!"

"Our series of smoothie sours is dedicated to anyone who’s ever asked; “why can’t beer just taste like beer?” Jam-packed with juicy mango, passion fruit, apricot and the smooth taste of creamy coconut. Thicc, juicy and outrageously tasty in every stoopid sip."

"Summer Down Under is a big, bold smoothie sour brewed with our Aussie pals at One Drop in South Sydney. Packed with mountains of rich, unfermented mango, mandarin and peach, it’s ultra thick and juicy from one drop to the very last. This Scottish smoothie sour is fit for Sydney Sunshine.”

"Brewed in collaboration with L'Atalante and inspired by a classic French dessert, Tarte Tatin puts the pastry in pastry sour, with rich flavours of sweet apple and sticky caramel with a crisp, flaky crust. C'est la vie! A recipe born from a happy mishap, created by the Tatin sisters who famously created the upside-down tart by accident from their hotel in France in the late 1800's.

Sour Scale:2"

"Brought to you with our pals at Sudden Death Brewing Co., this smoothie sour is fresh out the oven. Jam packed with unfermented cherries, strawberries plums and apples, then layered with cinnamon warmth and pastry sweetness.

“I genuinely can’t believe it’s not crumble!” – Joe Cruickshank, Sour Beer Enthusiast.

Sour Scale:3”

"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."

"Assemblage de bières en fermentation indigène sur marcs de raisins rouges (cinsault syrah et grenache), élevage un an en barriques, et repasse sur marcs de cinsault et pinot frais avant mise en bouteille."

Berliner Weisse w/ Mandarin & Chamomile

"With some of the peaches remaining, we decided to experiment with co-fermentation. Gorsem krieken harvested earlier that year were combined with white peaches in a ratio of one third krieken to two thirds peaches. The fruit fermented on two-year-old lambic before the beer was racked off and allowed to settle further in stainless steel. No additional blending was done at bottling."

"A blend created with spring in mind. It began as an elderflower lambic in 2025, when freshly picked elderflowers were blended with two-year-old lambic. Although promising, the result initially lacked the complexity we were looking for. Since we work almost exclusively with freshly harvested ingredients, adding more elderflower later in the season was not an option. Instead, after further aging, we introduced Timut pepper, whose bright citrus character complements the floral notes beautifully."

"Trinity brings together multiple fruits, spices and ages of lambic. In summer 2024 we fermented one-year-old lambic on freshly picked mulberries and, in a separate tank, on plums. After nearly a year the fruit was removed and both lambics aged further in barrels. Because the combination of plum and mulberry already carried herbal notes, we decided to incorporate Timut pepper - a Nepalese pepper known for its citrus-like aromatics. The final blend was bottled almost a year ago and has been slowly developing in the bottle ever since."

"Bienvenue dans la série SMOOTH : des bières rondes, fruitées, ultra sensorielles. Liurnia, c’est la douceur sous tension, un jus tropical où l'abricot fond dans l’acidité de la mangue, portée par la texture veloutée. En fin de bouche des notes de coco et de vanille. Un smoothie pour adultes?"

"Cette Imperial Pastry Sour est une véritable friandise liquide qui explore l'union sacrée entre l'acidité vibrante des fruits rouges et la richesse du sirop d'érable. On y retrouve une texture veloutée (inspirée de la pâtisserie), où le sucre boisé de l'érable vient enrober les baies rouges, avant de s'étirer sur une finale réconfortante aux notes de vanille."

"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"

"A bold pastry sour with a high starting gravity of 30°P. The inspiration came from the Elmeleven team’s trip to Poland, where they first tried a traditional Polish blueberry bun – a flavor they couldn’t forget. We decided to recreate it in a beer form. A generous amount of blueberries on a sweet malt base, finished with the aroma of soft, freshly baked buns, creates an intense blueberry profile. The deep, natural color of the berries completes the experience."

"Carrot Cake returns! For the second time we used carrot purée, this time in a more complex composition in collaboration with Mikkeller. The sweetness and texture of mango take the lead, while citrus fruits add bright acidity and a fresh aroma. Carrot brings a rustic, slightly earthy sweet note. The whole profile is rounded out by the dessert-like aroma of eggnog – sweet cream, vanilla and warming spices. It’s an intense, juicy pastry sour with a rich, dessert-inspired character."

"One of three beers promoting the Beer Geek Madness 2026 festival brewed with Fauve. A playful pastry sour built on an original fruit combination that blends with a creamsicle-like character and the sweetness of toasted pecans. Brewed in collaboration with the French brewery Fauve, known for their love of this beer style. Expect noticeable sweetness balanced by fermentation acidity and the bright sourness of added lemons. Thick, slightly pink and dessert-like – a perfect fit for the upcoming spring season."