Magnum. "The Gueuze Tilquin à l’ancienne (7.0% alc / vol) is a spontaneous fermentation beer obtained from the blending of 1, 2 and 3 years old lambics. Unfiltered and unpasteurized, it is re-fermented in the bottle for a minimum period of 6 months. The lambics used were fermented and matured in our own oak barrels at the blendery. They are made from worts brewed by Boon, Lindemans, Girardin and Cantillon. The taste is tart and dry but has a certain roundness that makes this Gueuze à l’ancienne particularly accessible for non-experts. It will also delight fans of the genre for its sweet complexity. It also has a slight dry bitterness because of the youth of the oak barrels used, as they still release some tannins. It has a fresh lemony nose."

"The Oude Gueuze Tilquin à l'ancienne is a blend of 1, 2 and 3 years old lambic refermented in bottle for at least 6 months. "Oude" in flemish or "à l'ancienne" in french is an appellation protected by the EU and is restricted for traditional belgian gueuze in bottle."

"Beer of mixed fermentation, the Cassis Rullquin is made from the fermentation of 160 g of blackcurrants by liter in a blending of 7/8 of Rulles Brune and 1/8 of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle."

"Beer of spontaneous fermentation, the Oude Airelle Sauvage Tilquin à l'ancienne is obtained from the fermentation of 125 g of lingonberries by liter of lambic. Unfiltered unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Airelle Sauvage Tilquin à l'ancienne is obtained from the fermentation of 125 g of lingonberries by liter of lambic. Unfiltered unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Abricot Tilquin à l'Ancienne is made from the fermentation of 230 g of organic apricots by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Abricot Tilquin à l'Ancienne is made from the fermentation of 230 g of organic apricots by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of mixed fermentation, the Stout Rullquin is obtained from a blending of 7/8 of Rulles Brune (Stout de Gaume) and 1/8 of a blend of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle"

Florida Weisse w. Pink Guava, Strawberry & Lime

"Crisp, refreshing and distinct. Tart, mineral and dry with notes of Pineapple & Citrus" BBS is 12/03/2024

"Crisp, refreshing and distinct. Tart, mineral and dry with notes of Pineapple & Citrus" Best Before : 17/02/2024

Imperial Blueberry, Lemon & Vanilla Sour. BBD is 14/08/2024

"Mouth-puckering Lime meets sweet Apricot with a hint of salt. Made with Vetra from Italy."

Fruit-packed summer sour. Ripe, bright and aromatic.

"Refreshing and tart with cool mint. Beautiful thirst quencher made with our friends from the French Alps, Outer Range"

"Punchy & Juicy Sour with sweet tropical Papaya & Kiwi balanced with tart Lemons. Made with our Mexican friends Cervesa Morenos."

" Triple-fruited Sour. Juicy, full-bodied & tangy."

" Triple-fruited Sour. Juicy, full-bodied & tangy."

"Kettle-soured Gose brewed with sea salt and dry-hopped with El Dorado, Idaho 7 and Chinook for a resinous touch. With a super silky mouthfeel, its tartness and refreshing salinity makes it a perfect summer beer." BB 04/2024

"«Hands of Desire» stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. A blend of a wheat sour and a saison aged for 12 months in Pinot Noir barrels. The plum brings sublime stone-fruit aromas matching with the soft acidity and gentle tannins from the oak."

"It all started with our friend Laurent from Domaine De Krayenberg, a vineyard located in Beersel. We took 300kg of Muscadis grape pomace and blended to a mixed fermentation Saison that aged 12 months in Pinot Noir barrels. An elegant and complex beer with a light acidity and a balance of rich flavors and earthy tannins."

""Hands of Desire" stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. This sour ale was infused with fresh lime and sea salt, then aged for 10 months in Mezcal barrels, providing notes of dark wood, tobacco and vanilla."

"Gose-style sour ale aged for 6 months in Viogner barrels. The salinity mixes perfectly with the tannins from the oak leading to a super sesssionable ale"

" Wheat-sour ale blended with tons raspberries and lime."

"Grodziskie Beer 2023, specially crafted for the 2024 Grodziskie Beer Day! This unique brew is based on oak-smoked wheat malt. Fermentation was carried out using a special blend of wild yeasts and bacteria. The beer matured in barrels for eight months, gaining depth of flavor and aroma. Before bottling, fresh pears were added, which were smoked in-house."

"A two-year-old beer of mixed fermentation, which spent the first 10 months in a foeder, then we added freshly harvested Riesling grapes from a vineyard in Lower Silesia. For the next 10 months, the beer fermented in wooden barrels. After bottling, the beer refermented in the bottle for an additional 6 months."

"Our new beer from the WILD series is the result of an experimental approach to brewing, where each bottle hides the story of "second-use" fruit. These peaches, apricots and raspberries, which were previously used to ferment our other beers, have found a new life, adding unique flavor notes to this unique drink. Thanks to this innovative method, fruit accents are more refined and their taste is subtle and multidimensional. The lightness of this beer is achieved thanks to gentle fermentation, which allows for the extraction of the best features of wild yeast, while harmoniously combining them with fruity sweetness."

"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!"

"In front of you a unique beer, because we added fruit to it twice - year after year - nearly 900g of peaches per liter of beer! The base for it was brewed in 2020 and was fermented with our blend of microorganisms. We added fresh peaches from a farm near Wroclaw to the beer the first time after 8 months of fermentation, and the second time after 20 months. We wanted to make it more intense, more interesting and less predictable. The result is astonishing, dominated by the flavor and aroma of flesh and peach skins, while funky notes are encountered in the background, the whole thing is rounded off by intense acidity - an ideal proposition for sourheads."

"“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."

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.

"In the bottles of the latest beer from the WILD series we have sealed a blend of our barrel aged Saison and super aromatic “Inka” peaches and “Lutówka” cherries. The beer owes to them not only a wonderful aroma but also a beautiful “rose” color with a small but long-lasting white head. Ends with a truly wild & funky aftertaste. This is the beer we dream to drink in these fresh early spring days. Voilá!"

"The beer was created in collaboration with Zapiain Sagardoa. It was from our friends that we got fresh Basque apple juice two years ago. We combined it with our year-old mixed-fermentation saison, which was fermented on grape skins of the Muscaris strain. We then let it ferment together for two years. The result is a beer that combines the characteristics of natural dry ciders from the Basque Country, our mixed-fermentation Saison and the character of the Muscaris grape."

"Mango Lassi Smoothie Sour brewed with the Canadian brewery Messorem as part of Beer Geek Madness 2024. Messie is a truly fruity smoothie! A powerful extract creating a brilliant base for mango and pineapple."

"Spontaneously fermented and aged for years on some of the finest red wine barrels from the Bordeaux area in France"

"Spontaneously fermented and aged for years on some of the finest red wine barrels from the Bordeaux area in France"