List of products by brand La Source Beer CO

"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."

COCONUT IPA "For this collab with Zythologist, big big up to Hawaii and our common love for IPAs! A generous dry hopping (Citra/Mosaic/Enigma) over which we added coconut shreds."

"Flanders red on steroïds! Auroch has been aged for a year in red wine barrels, its complex malt bill gives this beer a pleasent depth of plums, raisins and cherry."

Batch 1. "To end the summer fruits season and to begin the fall, we offer to you a blackcurrant wild ale. This beer spent more than a year in white wine barrels with our own wild yeast."

"For this new edition of our ever-changing Berliner Weisse we opted for the sunny combo of fennel and lemon! And before that, an extended aging n our house brett culture."

"FOR THIS NEW EDITION OF OUR EVER-CHANGING BERLINER WEISSE WE ADDED SOME BEAUTIFUL SYRAH POMMACE FROM GUDULE WINERY! AND BEFORE THAT, AN EXTENDED AGING ON OUR HOUSE BRETT CULTURE. HYBRID AS HELL!"

"We love Oud Bruin! Bête noir is our big up to those beers we cherish. For this new version, we chose a classic oud bruin malt bill but aged it in bourbon barrel, smooth..."

Single hopped pilsner w/ Belgian Malt and Ariana Hops

Session IPA hopped with Calista, Mosaic and Citra

"Deep and complex, Cerf began maturing in rum barrels with our bretts strain many months ago. Once ready, we infused it with dried figs to further develop its complexity."

"FOR THIS SOUR INSIPRED BY CHAMPAGNE, WE HAVE FECTECHED SOME GORGEOUS CHARDONNAY POMMACE FROM DOMAINE W & LET IT INFUSE ON OUR BEER UNTIL IT REACHED A PLEASANT DRYNESS. WARNING FESTIVE BEVERAGE!"

"the elegant mix of rose and cherry. Just in time to savor the end of the year properly!"

Batch 2. "This wild beer has aged for more than a year in barrels with our gang of wild yeasts acid bacterias. We then enriched it with fresh & dried apricots for maximum intensity".

"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"

"A Sour ale infused with Sauvignon grape pomace and then dry-hopped with Mosaic. A bridge between two worlds."

"A Sour ale infused with Sauvignon grape pomace and then dry-hopped with Mosaic. A bridge between two worlds."

"This lacto-fermented gruit has been brewed with a mix of traditional gruit herbs: Yarrow, Mugwort, Tansy, Myrtle and Ground Ivy. Expect fresh herbal and minty notes."

"For this summer twist on our Criquet, we let it ferment for a few months on our house brett culture & then infused it with a generous dose of verbena & berries."

"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."

"A modern interpretation of the classic Belgian Triple. More bitterness, lighter on the esters. Resinous, peppery & elderflower notes."

Hoppy Sour

"Dry January" who cares? Certainly not us! Dry Hop January, that's our concept. Hoppy beers all month long!" Hops used: Simcoe & Centennial. BB is 12/1/2023

"A massive dry hop with only one quest : tropical goodness! Dry hop: ElDorado, Citra, Cryo Ekuanot, Cryo Mosaic"

"Two of our all time favorite hops (Citra and Strata) together in a super drinkable and super aromatic pale ale. Thirsteyyyyyyy!"

"A classic pilsner, nicely dry and bitter but with a little twist: a light dry hopping with german varieties (Hall. Blanc & Spalter Select). The italian way to give it a kick!"

"A white IPA as white as possible, fermented with yeast that promotes biotransformation and the production of thiols. Expect tropical punch!"

"Less is more. Element is a single malt and single hop beer. Sorachi and Pilsner malt, that's it. A good way to discover all the richness and power of this hop that we love."

" A Seasonal beer to celebrate summer! We blend together organic nectarines and one of our oldest beers matured in white wine barrels."

"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!"

Imperial Stout brewed with Chipotle

"Our house Belgian Bitter, brewed with belgian malt, house yeast and belgian Comet. Simple, bitter, super drinkable."

Tropical Hazy IPA! Mosaic Cryo, Eldorado and Sorachi Ace (BE) + Golden Promise and Oats

"Locuste is the barrel aged version of our sour gruit : Criquet. It stayed for several month in white wine barrels which, with the conjugated efforts of the wild yeast we added, mellowed the base beer and gave it more complexity"

"A Double IPA brewed with a generous base of spelt, oats, pilsner and vienna that has been double dry hopped with Hallertau Blanc, Citra and Sabro. A pleasant hop Uppercut..."

"This series explores the endless possibilities of fermented liquids. For this first hybrid, we fermented one of our sour beers over dried apples and then let it rest in barrels. Finally, we blended it with a cider co-produced with Fermenthings. The result is a hybrid, a chimera from ancient times"

"Brewed a year ago with freshly harvested dandelions, this Gruit has rested in barrels with our wild yeast culture until today. A bit of summer captured in bottles…"