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

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

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

"We gathered grapes for this mixture in person from a small local vineyard located just 20 km away from the Brewery. On the same day, we merged them with the beer base and left them fermenting for more than 12 days. The beer is very similar to our favorite French wines of the "glou glou" Pet-NAT type. It is filled with aromas of cherries and red fruits, balanced with delicate nuances. It is a lively cherry-colored rose, long-lasting beer. Non-pasteurized and changing over time – ideal for bottle fermentation!"

"As years passed and our oak aged beer became more robust, we discovered many unique, interesting, single barrels deserving of a special release. Barn Owl was created as a response to these lone wolves, and has grown into a diverse, ongoing series that reflects the growing diversity of our barrel program. The name is a nod to the wise and exacting animal that keeps watch over the farmhouse (er..industrial warehouse), and the one-off creations are released sporadically throughout the year, just as soon as we deem the barrels ripe for the picking."

"As years passed and our oak aged beer became more robust, we discovered many unique, interesting, single barrels deserving of a special release. Barn Owl was created as a response to these lone wolves, and has grown into a diverse, ongoing series that reflects the growing diversity of our barrel program. The name is a nod to the wise and exacting animal that keeps watch over the farmhouse (er..industrial warehouse), and the one-off creations are released sporadically throughout the year, just as soon as we deem the barrels ripe for the picking. No. 23 is a blend of pale ales aged in American oak foeders, and refermented on two varieties of peaches."

"Grandma’s Boy is a wild ale blend, aged in oak foeders for the better part of a year. Defined by firm acidity, refined brett character, and spritzy carbonation, it’s a beer that balances stone fruit flavour with soft minerality. This vazriant is conditionned on fresh prune plums from Niagara"

"Grandma’s Boy is a wild ale blend, aged in oak foeders for the better part of a year. Defined by firm acidity, refined brett character, and spritzy carbonation, it’s a beer that balances stone fruit flavour with soft minerality. This vazriant is conditionned on fresh shiro plums from Niagara"

Phi aged with Silverberries. BBD is 06/2024

"Doorn is a barrel-aged wild dark beer with 160 g/L local black berries. A vinious, sour and rich beer filled with aromas of coconut, vanilla and dark fruit. Aged for 30 months on oak barrels. Doorn is an extremely limited single barrel release." best before is 18/11/2023

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

"Sour farmhouse tripel fermented with apricots" BBD is August 2024

"For this collaboration with Vino di Proceno, they came to bring us their white wine lees straight from their vineyard in Italy! We added some Petit Manseng pomace and left the beer to rest for a year in barrels. A pure hybrid creature!" BBD: 05/08/2024

"“Fifteen” is characterized by a distinct aroma of plums from local orchards near Wroclaw. Its solid base is the Saison-style base aged in barrels. During the brewing of Wild #15 we used barley malt, wheat malt and oatmeal. In addition, we conditioned it in the bottle for six months to give it its unique character."

"Ale Aged in Oak Barrels with cherries. In this blend of Funky Blender we added fresh, whole fruit at rate of about two pounds per gallon to our base beer. Each barrel is carefully hand picked to ensure it will pair perfectly with the whole fruit we are using while keeping the funky flavor. The unique lemon and lime aromas that come from the base barrels of Funky Blender harmonize with the whole fruit added."

"This 2 barrel blend was made with organic Red Haven peaches at a rate of 4 pounds per gallon. Big body and funky peach juiciness."

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

"Mixed fermented sour ale, aged in puncheon with local blackcurrants. Limited edition of 250."

Spontaneous fermented, coolshipped and aged in wooden barrels and matureed with local sour cherries. This blends contains 1,2 and 3 year old beer.

Sigma (Dark sour) and Phi (Blond Sour) Blended and aged with blackcurrant. BBD is 10/2024

Wine ale, Vintage 2020. The beer wort was fermented naturally in the skins of Xarel-Io from Joan Rubio.

Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) with plums. BBD is 02/12/2025

"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."

"The “Bière de soif” series are hybrids that form bridges between the world of wine, cider andbeer. The final product is a blend of our barrel aged Saisonbase and huge amount of whole local Lutówka Cherries from the Gospodarstwo Rolne Ireneusz Rudnicki farmand Madagascar Vanilla beans. This cherries are also known as Schattenmorelleor Chatel Morel. " BBD is 16/07/2024

"A whimsical blend of apple, cranberry, and cherry, in perfect harmony with a crisp, lightly acidic, wild fermented ale that results in this bottle-conditioned, holiday celebration libation you’ve been dreaming of. Make today special and raise a glass to the good times."

"This sour beer matured for 16 months in century old Alerce foudres, was awakened with the addition of a special Syrah grape must, giving rise to this wonder that only the imagination could achieve."

Barrel Aged sour fermented with Semillon must.

"A foulage & carbonic maceration of kelleris cherries, spontaneously fermented with beer wort. 6 months matured in oak barrels. In July 2021 our brewer Tiago picked up 500kg of organic sour cherries from Karel Vaes in Limburg to create this deep red & sour cherry beer. Now cherish the cherries and be mezmerized in the moment!"

"This mixed fermentation ale is soured with a house blend of lactobacillus cultures prior to secondary fermentation and a heavy Citra-Simcoe-Cascade dry-hop. The result is juicy, sour, and thirst quenching. This limited edition version includes a semi-festive dose of cranberry and tangerine, imparting additional tart, citrusy flavours and a lovely ruby colour."

"This edition is a barrel aged wild ale blended with the recent harvest of 2021 Gamay Grapes. It’s a nod to the Beaujolais Nouveau style, which celebrates young wine, fresh fruit, and bright flavours."

"For this collab with our lifelong friends, we decided to mix our cultures! A wild beer with an immoral dose of fresh (and seasonal.) quince fermented with a cocktail of our house cultures." BBD is 20/05/2023

"Built from a blend of 2.5-year-old beers 100% spontaneously fermented with native yeast & bacteria, and refermented on Frog Hollow Farm organic O'Henry peaches, Lasting Melody presents a rich experience to the senses. Notes of ripe, juicy peach with freshly baked cobbler intertwine with delicate oak and funk, clasped with a restrained acidity. From us to you, we present Lasting Melody."