Vintage 2022. Golden ale aged in oak barrels, with beetroots.

Vintage 2018. Mixed fermented barrel aged sour ale with local quinces.

Barrel aged golden sour ale, with raspberries and limes.

Barrel aged golden sour ale, with organic apricot pits

Blend of BA Golden Sour ales

Collaboration with Granizo, Vermouth barrel aged flemish sour ale.

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

"Intermodal is our very first 100% spontaneously inoculated wild beer, created in a style inspired by traditional lambic producers. This particular Intermodal is our first three year blend, with spontaneously fermented beer from 2020, 2019 and 2018. We blended this year’s Intermodal for our tastes, that is to say using a larger percentage of the younger barrels than aged ones, and the results are a delectable balance of acidity and bitterness, with notes of tannic white grape, wild fermented cider, and apple baking spices."

"Blend of a Saison beer with Sicilian citrus fruits of 2020 (Tarocco, Citron, Mandarins and Grapefruit)"

"A Spontaneous Wild Ale with Cider Apples Aged in Oak Barrels for Four Years, Made with Our Friends at Baird & Dewar"

BA blond sour beer (Zure van Tildonk) aged with sour cherries and then aged six more months in Whiskey barrels from Brouwerij Het Anker.

Spontaneous fermented, coolshipped and aged in wooden barrels and matureed with Barbera grapes.

Blend of 3 beers aged between two and three years in oak barrels with Merlot Pomace.

"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."

"We brewed a traditional turbid mash as they would do in most Lambik breweries in Brussles to generate lots of starch for the Brett to work on slowly over a year of fermentation in our Foeders, giving a soft funkyness light sour edge with a balance of fruit forward sweetness from the apricots we added 1 month prior to packaging."

"Brassin refroidi en coolship lors d'une nuit de novembre 2019. L'assemblage est constitué à 20% de bière spontanée et de fermentation mixte d'une sélection de levures. Trois ans d'élevage en barrique de Chablis, sémillon et vin rouge sont ensuite venus la sublimer."