"Bitter is a blend of a saison and mature beer from oldebarrels. The saison is made with a good amount of hops. The resulting bitterness works well with the complexity of the older beer, that aged for 2,5 up to 4 years in oak barrels. In the nose you will come across vanilla, dusty cellar and some funk, but also a floral quality — think of lavender and chamomile. The more yeasty character of the saison, with a hint of black pepper, complements the more mature and funky characteristics of the older part of the blend. Taste-wise, you’ll find lemon zest, wood, and interesting herbal notes like sage and terragon. The bright acidity of the wild ale and the firm bitterness of the saison make this a refreshing, yet complex beer. The after taste ends dry, with hints of aromatic apples, like a good calvados."

BA Sour/Wild Ale with white wine grapes: Pinot Blanc, Muscat & Olasz Rizling.

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

"Flint is our newest geuze inspired blend of wild ales. The beers that are used in this special blend where aged for 6 months up to 5 years in oak barrels. Peaches, straw, red wine barrel notes, some lemon funk with a hint of black pepper are present in the aroma. In taste you get pink grapefruit, white wine grapes, raw honey and some oak in the back with a earthy and somewhat leathery aftertaste. The mild acidity, tannins from the wood and a slightly bitterness from the aged hops, are complementing each other perfectly."

"Oranje is a bière de coupage with a touch of bitter oranges and rosemary. It’s a blend of a few of our older wild ales (aged 3 years in oak barrels) and a rustic saison to bring freshness and structure to the beer. We macerated a small amount of bitter orange peel and rosemary with the beer — just enough to add a gentle citrus aroma and subtle herbal notes, without overpowering the base."

"Our take on a classic style of beer. A blend of fresh and aged Flemish brown Ale. 60% of the blend was aged for over 1,5 years in a red wine foudre and after that the beer was aged for another year in bordeaux wine barriques. We also blended in a few bourbon barrel aged brown ale to give the blend a hint of American oak."

"Rosato is a blend of wild ales, aged in barrels for 1 to 3 years, and macerated for nearly a year on organic cherries. This long maceration allows the cherries to fully impart their vibrant character, resulting in a beer that showcases the harmony between the fruit and our wild ales. Rosato opens with the aroma’s of strawberries, cherries, rose blossoms and marzipan, complemented by subtle funk and a touch of minerality. On the palate, it offers concentrated flavors of dark cherries, fresh strawberries, tannic blackberries, with hints of cinnamon an some vanilla from the oak barrels."

Wild ale dry hopped with Saaz hops.

"Sauvin is a blend of a rustic saison and longer aged wild ales (3 up to 5 years) dryhopped with Nelson Sauvin hops for over a year in one of our Bourgogne foeders. In the nose you will come across white wine grapes and melon notes from the Nelson Sauvin hops. Accompanied by dusty, oaky and a citrus aroma’s from the base beer. In taste you will experience a slightly bitterness and herbal notes like thyme from the hops, a balanced sourness with a fairly dry woody finish. Our dryhopped wild ales are very well suited for longer term aging (3+ years), but 6-12 months after bottling the taste will already evolve."

"Silhouet is a special blend of wild ales aged for 2 to 5 years in oak barrels, and a rustic saison. 5 year old Hallertau Mittelfrüh hops were used. The outcome is a beautifully balanced beer which marries the complexity of aged, characterful wild ales with the fresh and aromatic qualities of a saison. Tasting notes: poached peaches, apple skin, black pepper, cherry pie and oak."

"Spróng is a blend of wild ales varying from 6 months up to 4 years, with Sicilian sage. This vintage we tried to enhance the herbal qualities of the sage together with a fresh, and vibrant but yet characterful blend of several oak puncheons (500 and 400 liters) and a rustic saison. The nose reveals herbal aromas of fresh sage, oak, bergamot zest, green jasmine tea, and even a subtle hint of mint. On the palate, the sage is well-integrated and complements the lemony, earthy, and funky notes from the beer. The acidity is balanced and not overpowering, which works well with the Spróng has a clean and refreshing aftertaste that invites another sip."

"sprøng is a blend of mature wild ales, aged in oak puncheons (400 and 500L) for around 1,5 up to 3 years, and a barrel fermented and aged saison type of beer, which was dryhopped for a few months with Saaz hops. We’ve added Sicilian sage and also wormwood (artemisia absinthium and another secret variety) to the final blend to macerate a week before bottling. It’s a subtle addition we made compared to the original sprong, to add a slightly earthiness and spice to it

"A blend of wild ales (aged for 1 up to 4 years) with organic plums."

Imperial Stout brewed with speculoos cookies and lactose aged in bourbon barrels. Best before is 01/12/2023

Barrel Aged Stout - Elijah Craig Barrels. 10% - Barley Malt - Golden Promise, Oats, Chocolate Malt. Columbus Hops.Nottingham Yeast.

"Tane Mahuta – Double NEIPA from New Zealand
A tribute to the sacred giant of Waipoua Forest. Opaque golden haze, silky oats, massive body. Bursting with Nelson Sauvin, Motueka & Wai-iti in an XXL double dry hop (20g/L). Lush, velvety, and intensely tropical—crafted to honor New Zealand’s legendary hops."

"A raspberry kettle sour that doesn’t pull punches. Brewed with a savage 200g/L of fresh raspberries, this bright red beast hits hard on the nose—like diving headfirst into a berry field. On the palate: sharp raspberry attack, super refreshing acidity, and a smooth lactic backbone from our lactobacillus culture, giving it a subtle, yogurt-like roundness. Dry, clean, no sugar left standing. It's a fruit kata in a glass—bold, refreshing, and dangerously drinkable. Think Mount Fuji at dawn, with a parrot on your shoulder and a katana in your hand."

"A caliente Berliner Weisse straight from the Andes to the Yucatán. Fermented with Philly Sour for that soft pear and stone fruit profile, this sour gets a serious citrus boost with a generous dose of lime juice mid-fermentation. The twist? A touch of fresh habanero chili — fruity, fragrant, and gently warming, never overpowering. It’s a perfect balance: lactic freshness up front, tropical depth in the middle, and a slow, satisfying heat at the end. Sip it cold, feel the sunshine, and let Señor Habanero dance on your tongue."

"Tane Mahuta – Double NEIPA from New Zealand
A tribute to the sacred giant of Waipoua Forest. Opaque golden haze, silky oats, massive body. Bursting with Nelson Sauvin, Motueka & Wai-iti in an XXL double dry hop (20g/L). Lush, velvety, and intensely tropical—crafted to honor New Zealand’s legendary hops."

"Our first NEIPA, brewed like a hug. Double dry-hopped with Simcoe, Mosaic & Citra for a juicy burst of mango, lime, pineapple & passion fruit. The grist features a silky combo of oats and wheat, giving it that plush, nostalgic mouthfeel—like your childhood teddy in liquid form. A generous whirlpool addition brings just the right touch of bitterness, enough to keep each sip fresh and make you want to dive right back in. Hazy, aromatic, smooth and balanced: Teddy B is the kind of NEIPA that sticks with you (and your fridge). Tender, juicy… and dangerously pintable."

"7 Years Stout (Cacao, Maple, Coffee, Coconut, Vanilla, Cinnamon & Caramel)

Seven years, seven of our favourite adjuncts. Brewed to mark Vault City's 7th birthday, this decadent imperial stout layers chocolate cacao nibs, maple syrup, coffee, coconut, vanilla, cinnamon, and caramel into something luxuriously smooth and full-bodied. It’s dark, rich, sticky, and the perfect way to celebrate seven sweet years, with many more to come."

"An Imperial soda sour that’s bigger, bolder and just what the Doctor ordered! Big Fizzician combines sweet, dark, and sour cherries with creamy vanilla, hints of caramel and subtle spicy undertones."

"Pitch Black Dessert Sour - Smooth as velvet, black as night. Introducing an evolution of our jet-black dessert sour that defies expectations. Inspired by a traditional red velvet cake, we’ve blended juicy blackberries, cherries, velvety chocolate, smooth caramel and creamy vanilla in every sip. The darker half of our Velvet duo: Black Velvet, if you please."

"If the mere sight of this beer’s name doesn’t have you singing, then a few sips definitely will. That’s right, you can’t escape the flavour of our Pina Colada sour. Made with all the trademarks of the classic cocktail, we’ve blended juicy pineapple puree with rich coconut to create that tropical taste you’re looking for."

"A swirl of Scottish berries wrapped in creamy vanilla and fluffy candy floss. Sweet and dreamy with soft, cakey notes drifting through clouds of melt-in-your-mouth candy floss flavour. A nostalgic childhood treat reimagined for grown-up tastes."

"Inspired by the irresistible combo of peanut butter–coated pretzels dipped in rich chocolate, Dips & Pieces is a rich and indulgent imperial pastry stout. This recipe features a layered malt bill of Carafa Special III, Melanoidin, Chocolate Malt, Wheat and Oats for a sticky, full-bodied stout with intense roasted dark chocolate notes enhanced by mountains of cacao nibs."

"The latest in our Indie Collab series is a bright & breezy nod to those long summer days before your back hurt just from sitting up too quickly. Dreamed up in collaboration with some of the finest independent craft bars and bottle shops in the UK, our pals at Joule in Manchester, Kill the Cat in London and Craft Beer Bottle Shop in Perth headed to our Edinburgh brewery to create this ultra-refreshing session sour, conditioned on zingy lime juice, zest and juicy melon."

"This sticky, full-bodied imperial stout is inspired by an iconic cocktail, boasting rich coffee character and velvety sweetness among a layered malt bill of Carafa® Special 3, chocolate wheat, oats and Crystal T50™.

Infused with Reshad, Ethiopian coffee sourced and roasted by our Danish pals at Coffee Collective, it showcases aromas of milk chocolate and light fruit with flavours of dark chocolate and a balanced bitterness that lets the rich coffee character shine."

"Fizzy Lifting Juice takes sour beer to new heights, packed with enough lifting power to get your work-shy grandpa out their scratcher. Bursting with ripe raspberries and juicy peaches, this nitro sour delivers fruity intensity, cascading bubbles and a mouthfeel soft as clouds."

"Our latest creation combines our favourite fruits with our favourite breakfast to make a beer that's stacked with flavour. You'll find blackberries, rhubarb, strawberries, apples, and raspberries sat beautifully against flavours of maple and vanilla, creating a soft, creamy mouthfeel. This fresh fruit medley sings in perfect harmony through every sip of this delicately sour, breakfast-esque smoothie beer."

"Get your fix of fruity fluff… This tropical dessert sour showcases a vibrant blend of Alphonso mango, juicy pineapple and tart passion fruit among cloud-like layers of marshmallow fluff whipped up in-house and added directly to our tanks, infusing irresistible sweetness and a silky-smooth mouthfeel."

"Gold Standard is an imperial stout inspired by a classic hazelnut chocolate treat. A rich, layered malt bill creates a thick, decadent body, balancing sweetness and depth. It’s smooth, bold, and indulgent, a festive stout worth unwrapping."

"Bursting with juicy pineapple and zesty grapefruit, inspired by a totally tropical refreshment. Bright, tangy and packed with sun-soaked citrus, this one’s light, crushable and full of that holiday-in-a-can energy"

"A Nitro fun-size version of a Vault City classic, packed to the brim with all the chocolatey, caramel goodness of the original but now with a slightly more sessionable ABV and a smooth, creamy nitro twist. Chocolate malt, vanilla and caramelised brown sugar meld with mountains of cacao nibs, paying homage to the mighty m*rs bar."

"Our favourite flavours of ice cream are the inspiration for our latest dessert sours, back again in a series of single, double, and triple scoops…
You’re gonna need a bigger cone. Layers of juicy strawberries, cherries, raspberries and blackberries are added to a triple serving of smooth vanilla ice cream served in a golden waffle cone with generous toppings of crumbly shortcake biscuit. "