BA blond sour beer (Zure van Tildonk) aged with sour cherries.

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

"Loquat Nation is the result of a 100% Brettanomyces and Lactobacilus fermentation that was aged in oak wine barrels. It was finished with the addition of 200 KG if hand-peeled loquats." BB is July 2021

Sour ale fermented with Brett, matured with rapsberries form Alentejo and then aged in oak barrels. BB is October 2021

Phi (Blond Sour) aged with Smoked pineapples.

Sigma (Dark sour) macerated with Forest Fruits (Blackberries, Blueberries and Raspberries) for over 2 months.

Zure van Tildonk (Sour BA blond) aged for 7 months with peaches.

Spiced sour ale aged in Gin barrels with Crnaberries.

"Heimwee is an intriguing amalgam of a barrel-aged wild dark ale and a barrel-aged wild blonde ale with foraged herbs and myrica gale from foodforest Kerelbroek. To this colourful kaleidoscope of flavours we added heaps of aromatic Opal plums from the Sterregaard. Heimwee has a complex nose with sweet, candy-like notes of caramel and plums, balanced with myrica gale's minty freshness. The initial taste is sour, which evolves into a subtle malty sweetness. The high level of carbonation provides a fresh mouthfeel while the finish offers mild bitters. The result is a rich, herbal and fruity beer that is quite unlike anything you've tasted before. The first plunge into Heimwee will inevitably leave you longing for more. "

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

"Our seasonal beer to celebrate summer: lots of raspberries with a touch of rubarb for the indulgence. A refreshing and regressive beer to be enjoyed in the sun."

Red Wine Barrel Aged Saison with Blueberries. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020.

Red Wine Barrel Aged Saison with Cherries and Raspberries. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020.

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.

Phi (Blond Sour) aged with rhubabrb

"We fermented an oat rich sour ale with our house ale yeast, then added brettanomyces trois in the secondary fermentation along with passion fruit. Grains of paradise were also into the mix, giving this beer a tropical, floral yet woody character. This beer bridges those who don’t really like beer to craft beer."

"Smooth Talker is a 60/40% blend of mango and passionfruit that was added to a light, tart sour base turning it Fanta-orange in colour with flavours of freshly-sliced mango and subtle notes of passionfruit. A sour but well-integrated finish lends a refreshing roundness to the beer that is further smoothed out by the addition of Nitrogen in our new widget cans. The slowly dissipating, creamsicle-coloured waterfall that results after a vigorous pour into a clean glass is as beautiful as the tropical explosion of flavour contained within."

Nitro. "When our good friends from Põhjala came over from Tallinn to brew in mid-August, we warned them that they should pack for rainy, autumn weather. Upon their arrival in Stavanger there was a heat-wave on Norway’s West Coast and we had some of the nicest climate of year. This meant long days camping, swimming and enjoying the Norwegian wilderness all without the modern convenience of sunglasses. In this spirit, we crafted Staring at the Sun – a sour beer using a metric ton of raspberry juice with a touch of vanilla and a hint of tonka beans to bring out sweet notes of raspberry crisp with nuts and cinnamon."

Fruited sour ale with peaches, apricot - liqorice root.

Zure van Tildonk (Sour BA blond) aged with plums

"Raw viking ale with Norvegian Kviek Yeast, dry hopped, wood aged and with blood orange"

"Mixed fermentation Patxaran beer. Sloe barrel aged beer. Patxaran is made by soaking sloe fruits. This beer is a collaboration with Laugar"

Vintage 2020. "BA Golden sour aged with black cherries and sour cherries"

"Another version from the "Bière de soif" series, which are hybrids that create a bridge between the world of wine, cider, local agriculture and beer. We present an almost one-year-old beer, which after a short fermentation in the tank, went to wooden barrels for a long time with a mixture of wild yeast and bacteria. We added huge amounts of fresh local apricots to the final product, and then we referred the beer in the bottle for a month! As a result, we received a product with a delicate orange color, with an intense apricot aroma balanced with a delicate hint of 'funky' with a rustic slightly herbal finish."

Sour ale aged in wine barrels with cherries - plums

"Sour ale fermented with pineapple, strawberry, raspberry and lime puree. Dedicated to all the music selectors, vibration generals "

"Alvinne Fellowship 2020 Ale No 1: Cuvée Elenna Marsala BA 100% Schaarbeekse Krieken"

Phi aged with Sloeberries.

"Farmhouse sour is a farmhouse tripel fermented with both Brettanomyces, a saisonyeast and Morpheusyeast. This one is macerated with quince again, 2020 harvest."

"Just a "quick" breakdown of our process: All grapes are hand harvested from organic grape vines from around Catalunya and processed at Cyclic for making our wines. After we gently rack the young wine off of the macerating grape skins and stems, we transfer a blend of pre-fermented and aged beers, specifically chosen to match the grapes/wine that it will be paired with, followed by a period of one month for the residual sugar to finish fermenting and impart the character of the grapes into the beer. Before bottling, we decide whether or not we will blend in more beer to find the exact flavours we are looking for. Some of the main factors we look for when we are blending is acidity, grape character, tannins, overall complexity and drinkability. We typically blend from a choice of ...