"We grow these raspberries ourselves and put them whole in a steel tank with lambik of at least one year old for about four to six months. A bit of younger lambik is added before bottling to referment in the bottle. We strive to have 350 grammes of raspberries per liter of beer."

#2023-010 – Barrel aged saison/lambiek blend + aronia lambiek + chardonnay skin contact. Bottled Juli 2023

#2023-009 – Barrel aged saison/lambiek blend + Wijngaardperzik lambiek. Bottled Juni 2023

#2023/005 - Barrel aged apple cider & lambic blend + Gamay pomace. Bottled May 2023

#2023/004 - Barrel aged appel cider & Reine Claude Lambiek + Savagnin Pomace. Bottled May 2023

#20323/006 - Barrel aged saison/lambiek blend. Bottled june 2023

#2023/001 - BARREL AGED SAISON/LAMBIEK + RIJNRODE POMACE: BACCCHUS, CHASSELAS, JOHANNITER, PHOENIX, MULLER THURGAU, PINOT GRIS, PINOT NOIR, REGENT. BOTTLED MARCH 2023

#2023/002 - BARREL AGED LAMBIEK • NEUVE-EGLISE POMACE: PINOT GRIS. PINOT BLANC. BOTTLED MARCH 2023

#2023/003 - BARREL AGED LAMBIEK + LISTERNEST POMACE: RONDO, MUSCAT BLUE, SOLARIS, BRONNER: BOTTLED MARCH 2023

#2023-007 – Barrel aged vlierbloesem saison blend + vlierbes lambiek. Bottled May 2023

"Our take on a classic style of beer. A blend of fresh and aged Flemish brown Ale. 60% of the blend was aged for over 1,5 years in a red wine foudre and after that the beer was aged for another year in bordeaux wine barriques. We also blended in a few bourbon barrel aged brown ale to give the blend a hint of American oak."

Lambic blend with elderflowers

Lambic blend with a selection of spices that provide a fresh touch.

Sour with Indian coriander, juniper, angelica root, eucalyptus, lemon peel, orris root (colab with Corpen Gin). BBD is 21/07/2025

Farmhouse with cacao from Astro Roasters and vanilla. BBD is 08/09/2025

Soru with green tea dn lime. BBD is 23/10/2025

""La petite swill" est une collaboration avec nos amis québécois, Pat et Éric de la Microbrasserie Auberge Sutton Brouërie. Lors de leur visite en août 2022, nous avons sélectionné différentes barriques de saison dans notre chai. Cet assemblage de bières brassées en 2021 a ensuite refermenté 5 semaines sur de la rhubarbe fraîche, avant une longue refermentation et maturation en bouteilles. Notre patience a été récompensée par cette très belle bière qui fait communier à merveille la rondeur des fûts de chêne utilisés, avec l'acidité et le fruité de la rhubarbe. Les céréales rustiques apportent tout le corps nécessaire à cette bière qui a déjà vu passer quelques saisons."

"Appel - Blauwe Bes Geuze Light Peated Edition is a blend of 1, 2, 3, 4, 5 and 6 year old traditional lambic from the Zennevalei from Brouwerij Eylenbosch, Brouwerij Sako and Brouwerij De Herberg with a maceration of Appel - Blauwe Bes on the lambic's. Also 20% is peated lambic"

Blend of lambics 1,2,3, 4, 5 & 6 YO lambics from Brouwerij Eylenbosch, Brouwerij Sako, Brouwerij Den Herberg and Brouwerij De Troch macerated with grapes (80% Regent & 20% Cabernet Cortis). Limited to 417 liters.

"A Rackhouse sour aged for 2 years in Vin Santo dessert wine barrels from Italy. The result is vibrant sour notes froum our house mixed culture, vinous oak, honey and sweet dried fuits. A truly sacred Rackhouse sour."

Wild ale dry hopped with Saaz hops.

"For our Maturation series, we select beers aged in a single type of barrel to showcase how different casks affect the final character of a beer. We aged our Danish Wild Ale in a large, very old Oloroso Sherry Bocoy cask made of chestnut wood for two years, and blended this with a smaller amount of two-year-old Danish Wild Ale aged in a traditional oak Oloroso barrel. The Oloroso casks enhanced the beer with flavors of toasted walnuts, caramelized fruit and spices."

"Together with Druug's cider makers, we joined forces to create a graf (cider-beer hybrid). A true balancing act to showcase the best of both drinks. We decided to make a blend of a hoppy rye saison from us with a wood-aged cider from them."

"Farmhouse Sour brewed with Belgian malts and Belgian hops, with Morpheus yeast, macerated with sloeberries."

"For this new cocktail-inspired beer, we took inspiration from the classic Margarita! We brewed a very light colored beer, seasonned it with salt,lime, orange and agave syrup and then send it to rest in beautiful tequila barrels. Cheers!" BBD is 05/05/25

"We co-fermented this beer onto 300g/L of local and seasonal apples, then send it to rest for 18 months in barrels with our gang of bacterias. Then we finished it with another 100g/L of 2023 end of season apples. " BBD 19/05/25

"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 24 months in oak barrels, and enriched with our best Garganega and Incrocio Manzoni white grapes."

Lambic with Pinot Noir grapes

"A mixed fermentation sour brewed in collaboration with Nevel Wild Ales from the Netherlands. This Norwegian sour was brewed with locally foraged juniper and fermented with Kveik yeast, then aged in a Foeder for 18 months with our house mix culture. The result is a nuanced mixed fermentation sour with bright acidity, citrus fruits and wild funk."

"For the production of the Rose Flower Lambiek - Sparkling Infused, we added rose petals to a soft, foeder-aged Lambic and left them to macerate for about 4 weeks. After that, we bottled the beer so a secondary fermentation could take place. The result is a slightly pink Lambic, with bright floral notes and a sparkling mouthfeel. "

"Our Congruity series harnesses the art of blending and collaboration to create a beer that transcends its individual elements. In May 2022, we invited our esteemed friends from Bofkont and Tommie Sjef to join us in Copenhagen along with base beer from what they considered to be their finest barrels, and we contributed a special blend of our one- and twoyear-old Danish Wild Ale. A methodical blending and tasting session followed, where we eventually found a blend that cohesively showcases the best of each of our beers. This portion of the Congruity blend was aged in Moscatel de Setúbal barrels from Portugal for 16 months before bottling, infusing the beer with notes of honey, caramel and citrus."

"Blend of young and old lambics with maceration of raspberry. The raspberries in this beer come from fruit farm De Daalkouter. The fruit is blended with lambic then macerated for three months. Fermented, aged & bottled on the farm."

"Fermentation ouverte dans le coolship avec nos levures dans notre chai. Affinage deux ans dans trois différentes barriques de vin rouge français avant assemblage. L'ajout de framboises et de cassis à la bière a été effectué trois mois avant la refermentation en bouteille."