Blond beer brewed with Alvinne's Morpheus yeast that gives a nice soft sour taste. Aged 8 months in oak Bordeaux barrels.

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

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

Imperial Saison aged on Chateau Neuf du Pape Foeder

Sour quadruple - Dried Figs. Collab Letra BBD is 05/2025

Berliner with sour cherries and mint

Phi (Blond Sour) aged with rhubabrb and then dry hopped with Amarillo hops. BBD is 06/2025

Imperial Saison, first aged in a Châteauneuf du Pape foeder, later barrel aged on Margaux "Château Kirwan" barrels

"A West-Flanders IPA aged our Friendship foeder. Hops from Forrest Farm-Warneton."

"Dark Winter Ale, brewed for the dark months of the year. The beer contains spicy flavors and you may even notice a slightly sweet taste. We work with burnt sugar & every year we change the spice/fruit/sugar. This year we added fresh fig leaves and medlars in the boil."

Double Mash Balsamic Sour. Blend of Marsala, Vermouth & Banyuls Barrel aged

Stu Mostow collaboration brew aged on plums

Friendship foeder. Hazy saison. Foeder aged dryhopped with Krush

Phi (Blond Sour) dry hopped with Mosaic & Krush

"This is our classic Phi reimagined with a tropical, smoky twist: smoked mango, peach & pineapple!
Bright acidity, juicy fruit, and a subtle smokiness that lingers beautifully."

"A West-Flanders IPA aged our Friendship foeder. Hops from Forrest Farm-Warneton."

"A truly distinctive barrel-aged sour ale that spent three years maturing in a Kilchoman peated whisky barrel, with the addition of ginger pulp. The result is an extraordinary harmony between two bold and seemingly opposite flavors: smoky Islay peat and spicy ginger. After years of patient aging, these extremes have evolved into a remarkably balanced, complex, and surprisingly drinkable beer. "

Foeder aged Cuvee Per macerated with quince