Red Wine Barrel Aged Saison with Plums. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020. best before is 08/2023

Spontaneous fermented, coolshipped and aged in wooden barrels and infused with elder flowers

Sigma (Dark sour) and Phi (Blond Sour) Blended and aged with blackcurrant.

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

Phi (Blond Sour) aged with rhubabrb and then dry hopped with Amarillo hops.

Phi (Blond Sour) aged with Smoked pineapples.

"Sour farmhouse tripel fermented with apricots"

Amber Foeder aged sour ale

Phi (Blond Sour) aged with rhubabrb

Spiced sour ale aged in Gin barrels with Crnaberries.

Sour quadruple - Dried Figs. Collab Letra

Sour quadrupel, aged in Plantation Rum barrels

Fruit sour, aged on Gin barrel, macerated on dried medlar, sloeberry and silverberry

"Fruit de nos expérimentations farfelues, le brassin de cette Double Black Sour remonte déjà à février 2021. Après un passage d'un an et demi en barriques de Cognac, elle a refermenté deux mois sur une concentration de 200g par litre de cerises griottes. Le résultat n'est pas sans rappeler la célèbre forêt noire et le voltage monte gentiment à
8%."

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

"Smokey Islands is the result of a collaboration with Gili Drinks. Phi was aged for several months on a Kilchoman peated whisky barrel, was blended with fresh ginger juice, some honey and pineapple pulp (400l beer/200 l juice ratio). We gave this "cocktail" some time to blend in well, resulting in a spicy fruity smoky sour. This is not just another ginger beer, with Smokey Island we once again challenge you to #dare to go wild."

Special version of the Oerbier that was matured and naturally soured in oak barrels.