"Franc is a wild ale with Cabernet Franc and a touch of Kékfrankos red wine grapes. After maceration with the grapes, we aged the beer further for another year and a half on a foeder that previously contained Amarone wine from Veneto, Italy. This rounded out the beer and gave it more complexity and depth. Before bottling we added a small amount of a comparatively younger beer with Kékfrankos grapes, to give the overall blend some freshness. It starts with a delicate aroma of fresh strawberries, cherries and rose petals, followed by the wine notes of the barrel and some funk. In the first moments of tasting the beer you will get jammy red fruits like blackberries, cherries and raspberries, after which fresh plums and roasted bell pepper follow. The barrel gives the beer a rich spicy, almost chocolaty and smoky flavour."

Blend of black currant wine and Méthode Gantoise sour ale aged in Pinnot Noir Bourgogne Barrels

"For this collaboration with Vino di Proceno, we added lees from their “Belga Sbagliato” wine to our wild Berliner Weisse and lightly dry-hopped it with Hallertau Blanc. An hybrid beer tout en finesse"

Sour ale with Chardonnay pomace and dry hopped with Simcoe

"FOR THIS COLLABORATION WITH VINO DI PROCENO, THEY CAME TO BRING US THEIR SANGIOVESE GRAPE POMMACE STRAIGHT FROM THEIR VINEYARD IN ITALY! WE ADDED IT TO OUR WILD ALE BARREL AGED FOR 18 MONTH. DELICIOUSLY ROSé AND HYBRID."

Sour Quad with Dried Figs aged on Spanish Brandy barrels (collab with LETRA Brewery, PT)

"The clean, dry and vinous characteristics of Ambience gives way to soft tannins and notes of raspberry, plum, spice, and coconut imparted by the naked flavours of the mixed-fermentation married with American oak Zinfandel barrels for 24 months."

"Ruby in colour with hot pink foam, this beer looks as good as it tastes. Blueberries and vanilla notes dominate and act as a counterbalance to the tart notes from our house mixed fermentation base that’s been maturing in an ex-red wine foeder for 6 months."

Wheat Beer aged 4 months in a foeder and infused with a massive quantity of apricots

"Glass is our series of beers characterised by a delicate minerally flavour, fresh kettle-hop aroma, and the addition of sea salt in the blending tank. This is our third iteration. In February, April and August 2020 we produced extra pale, minerally worts, with fresh East Kent Goldings hops. The fresh hops add wonderful aromatics (quite distinct from dry hop character) as well as acting to restrain the acidity produced in the wild fermentation. We made a blend from the four most delicate tasting barrels and added a touch of Cornish sea salt into the blending tank to give a crisp finish."

"«Hands of Desire» stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. A blend of a wheat sour and a saison aged for 12 months in Pinot Noir barrels. The plum brings sublime stone-fruit aromas matching with the soft acidity and gentle tannins from the oak."

Barrel Aged Golden sour ale, with tomatillos, jalapeño peppers, lime and cilantro.

Blend of BA Golden Sour ales

Barrel aged sour imperial stout, with organic local apricots.

Barrel aged sour imperial stout with local sour cherries.

"Spontaneously fermented beer aged in barrels for 1,2 and 3 years with 2 harvests of local organic sour cherries."

BA Sour/Wild Ale with organic Sour/Wild Ale with Kekfrankos grapes

"Sprong is a blend of wild ales, aged in oak puncheons (500L) for around 2.5 years, and a barrel fermented and aged saison type of beer. This saison was fermented in a large oak vessel and later transferred to oak barriques (225L) for another 6 months. Prior to blending the two parts together, the saison was slightly dryhopped for another 3 months. We've added a touch of Sicilian sage to the final blend to macerate a few days before bottling."

"This beer matures for 12 months in oak barrels with the indigenous yeasts and bacteria from our vineyards. At the end of maturation, we add fresh elderflowers and a selection of white grapes we grow on Berici Hills. Unfiltered, bottle conditioned. Beer in evolution."

"This cuvée comes from the perpetual blend of all the vintages since the creation of the brewery -2016-. Developed according to the practice of solera. bottling in october 2021: 1/3 Foeder, 2/3 Barrel: 50% ex-pinot noir barrel & 50% ex-chardonnay barrel"

"This cuvée comes from the perpetual blend of all the vintages since the creation of the brewery -2016-. Developed according to the practice of solera. Bottling in April 2022: 1/3 Foeder, 2/3 Barrel: 50% ex-pinot noir barrel & 50% ex-chardonnay barrel"

"This cuvée comes from the perpetual blend of all the vintages since the creation of the brewery -2016-. Developed according to the practice of solera (Xeres) 50% ex-pinot noir barrel & 50% ex-chardonnay barrel"

"Spontaneous fermented beer aged 1 year in pinot noir cask transfered in "Vinification intégrale" cask. Maceration of 7 months with "Syrah" grapes from Philippe VIRET domaine. Concentration 300g/L"

Sour beer with limes and ginger

Sour w. oranges

Sour aged with Parellada grape pomace and peach pomace from the making of "Melocoton"

Sour aged with Pomelos De Tramuntana (Grapefruit)

Pink Grapefruit Sour

"Assemblage de bières élevées en barriques et fermentées sur marc de raisin (syrah, morastel) ou sur jus de cinsault, et d'une barrique de bière acide."

"Black lager with pomegranate pomace, 10 month of barrel aging in ex-wine casks, and maceration on Carignan (red grapes) pomace"

"Il y a dans chaque région de France des pionniers de la bière artisanale qui ont offert les premières rencontres émues avec ces nouveaux types de bières à nombre de futurs brasseurs. Outland et la Brasserie des Garrigues sont des références personnelles du genre. C'est donc avec fierté que nous avons réalisé ensemble cette bière acide, fermentée sur un levain issu d'une bière d'Outland (saison et lies de chenin) puis élevée 14 mois dans deux barriques précedement utilisées par Les Garriques."

Bourbon BA Cherry Sour

"A long time in barrels, pears, chenin pomace and a touch of Nelson Sauvin. All in elegance…"

"Assemblage de bière "rousses" de fermentation mixtes, pour moitié vieillie un an en barriques de banyuls avec une lactofermentation d'bicots, l'autre moitié d'une bière acide. l'assemblage est passé ensuite sur 200kg d'abricots frais du Roussilon."

"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."

"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 24 months in oak barrels."