Magnum. Season 2021-2022. Assemblage n°70. Bottled on 18/05/2022. "For this specific Oude Geuze Golden Blend, we used lambikken from three different barrels and five different brews, and two different brewers. More than one third of the lambikken used is more than 48 months old, rendering the weighted average of the blend to more than 26 months. The oldest lambik was a 3 Fonteinen lambik brewed in the first days of 2018. Of the 3 Fonteinen brewed lambikken, almost half were brewed with Pajottenland sourced grains from our own cereal circle. And of the hops used in our brews, one third is of Belgian origin, and the average age was more than 15 years."

"We grow these raspberries ourselves and put them whole in a steel tank with lambik of at least one year old for about four to six months. A bit of younger lambik is added before bottling to referment in the bottle. We strive to have 350 grammes of raspberries per liter of beer."

"When the hop farmers start harvesting, we start brewing our Hop Harvest. The fresh, undried hop flowers are picked in the morning, and on the same day they are used in the Hop Harvest-brew, straight from the field. Because we use 'wet hops', the beer has a fresh, floral, and pleasantly bitter taste. By changing the recipe every year, the outcome is always a surprise. Drink this beer young if you can, that's when the wet hop shows of their floral character the most."

"A Flemish grape ale with Morpheus yeast and Muscaris grapes from winery Hoenshof in Belgium"

NEIPA w. Enigma, HBC 586, Amarillo and Bru-1

Dry Apple Cider

Dry Apple Cider dry hopped with Simcoe hops

"Quince Naturel is fermented with crushed and pressed flowering quinces. After a long fermentation and secondary pressing, the cider is cold-matured and gentle bubbles are added before canning. It exhibits citrusy, floral, and tannic notes. The world’s best Estonian apples, combined with Nordic flowering quince, create a pleasantly tart bouquet. Fresh as a summer sunrise in Mukri bog."

Sweet Apple Cider

Sour ale with plumms & smoked beetroot.

Green tea & Yuzu sour ale

Stu Mostow collaboration brew aged on plums

"Rosa is a blend of fresh farmhouse ale, barrel-aged Aoltbeer with Riesling and cider with Dornfelder. This Rosé has a balanced acidity and shows notes of strawberries, apples and minerality."

"When the hop farmers start harvesting, we start brewing our Hop Harvest. The fresh, undried hop flowers are picked in the morning, and on the same day they are used in the Hop Harvest-brew, straight from the field. Because we use 'wet hops', the beer has a fresh, floral, and pleasantly bitter taste. By changing the recipe every year, the outcome is always a surprise. Drink this beer young if you can, that's when the wet hop shows of their floral character the most."

"One of three beers promoting 2025 BEER GEEK MADNESS festival, brewed in collaboration with Arkane Aleworks brewery. Peach and Raisin Cheesecake Pastry Sour – powerful, sweet beer in the style of a Polish cheesecake with raisins and peach. Base is rich and sweet, fermented with Philly Sour yeast. The sweetness is enhanced by both lactose and maltodextrin. Peach and raisin purée add fruity notes, while cheesecake curd makes this beer truly one of a kind. A deeply dessert-like and incredibly tasty experience." BBS is 10/10/2025

"X Anniversary 5/10 Pastry Sour - fifth in a series of anniversary beers brewed in collaboration with friends from Tripping Animals. Loaded with mango and blueberry, balanced by cherry and orange, this beer offers a broad spectrum of fruitiness. The addition of marshmallow and vanilla rounds out the sweetness of this vibrant composition. Using the classic kettle souring method, also favored by the collaborators, it is fermented with a traditional fruity yeast strain. Result is a nectar with a high sweetness and plenty of fun in every sip."

Porter inspired by the Porter from Anchor Brewing using the "steam beer" method.

"The next chapter of our bestselling Gelato series – a follow-up to White Choc Fragola! This time, we’ve packed our sweet-and-tangy brew with a huge dose of raspberries, topped off with a hint of white chocolate."

NEIPA with Simcoe, Mosaic and Idaho7

"In this new, intensely red edition of our sweet and sour Gelato series, we’ve packed in four different fruits - pomegranate, raspberry, strawberry, and red papaya. As always, get ready for a real fruit cocktail in beer form!"

Fellowship 2024 Ale No 1. "Narya is a spontaneous fermented beer, where wort was added to Divico grapes from Winery Hoenshof in Belgium. After 7 months of maceration and fermentation, Narya was barrel aged on Chateau Siran Margaux barrels for another 6 months."

"Apricot & Lime Fruited Sour, with a hint of Cardamom."

Rhubarb Lambic

Blend made of 1,2 & 3 year old lambics (Boon, Girardin and their own brewed lambic they call: "Spierelambic" after the tiny river that runs near the brewery).

"A DDH Pale hopped with Azacca, Sabro, Azacca Cryo & Sabro Cryo."

"Spontaneous Fermented Italian Grape Ale aged for a year in a Tokaj barrel"

"When the hop farmers start harvesting, we start brewing our Hop Harvest. The fresh, undried hop flowers are picked in the morning, and on the same day they are used in the Hop Harvest-brew, straight from the field. Because we use 'wet hops', the beer has a fresh, floral, and pleasantly bitter taste. By changing the recipe every year, the outcome is always a surprise. Drink this beer young if you can, that's when the wet hop shows of their floral character the most."

"Two months fermentation at high temperatures with a traditional Belgian saccharomyces var. diastaticus yeast strain with our favourite hop Saaz providing a medium bitterness backed up with hints of banana and a light spice and pepper."

"Kellerbier / Zwickelbier

Unfiltered and naturally hazy, this Keller Pils showcases the noble Saaz hop in its purest
form. Soft bready malt provides a gentle backbone, while delicate floral, herbal, and spicy
notes from Saaz shine through. Crisp, and refreshing, it finishes clean with a subtle bitterness.
Enjoy!"

"We are proud to present 4 years of patience with the release of this blend of 4 years Lambic method coolship spontaneous fermentation Gueuze style beer. A beer that reflects where we come from and hope you enjoy."

The first offical blend from Stekerij T`Pomphuizeke. Bottled in October 2024.

"Celebrating local and seasonal fruits, this beer is an unexpected dance of unique flavours. Spontaneously fermented beers aged two to three years marry harmoniously with local sour cherries, juicy peaches, and perfumy Pálava white grapes. The result is a vibrant, fruity summer juice with rustic charm. Bright, playful, super fruity!"