"In late 2019 we blended together a one-year-old, spontaneously fermented, beer with a barleywine-inspired wild ale that had fermented and aged upon California Flame raisins for nine months. This blend was allowed to undergo a secondary fermentation, in barrel, marrying the two beers over the course of seventeen months before being laid to rest in bottles. The resulting beer, more akin to fortified wine in its profile, was packaged still and offers notes of brown sugar, late harvest grape, luxardo cherry, and cassis. From us to you, we present A Moment’s Rest."

"In collaboration with Wendy & Felipe of Fox Tale Fermentation Project, we've blended together our one-year-old foeder aged saison with their locally sourced Ume plums. After first allowing the plums to undergo native fermentation by their own microflora, we then blended beer onto the fermenting fruit for a three month maceration. The resulting beer blooms with notes of candied passionfruit, strawberry, and floral jasmine with a soft, creamy acidity. From us to you, we present Poetic Memory."

BA Sour ale.

Blended Sour Ale with Vitis vinifera subsp. vinifera (also known as White Wine Grapes from the Alvarinho variety). Limited to 600 bottles.

"This beer was obtained by fermenting 240 gr of fresh rhubarb per litre of lambic. The rhubarb has been produced locally by the Ferme de la Bosse Jauque."

"The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter."

"The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter."

"The Mûre Tilquin à l’ancienne (6.0% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260-300 gr fruit per liter."

"The Mûre Tilquin à l’ancienne (6.0% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260-300 gr fruit per liter."

"The Mûre Tilquin à l’ancienne (6.0% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260-300 gr fruit per liter."

"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."

"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."

"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 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."

"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."

"Bold acidity and bright fruit work in concert in this variation on a theme of 2017 release Acid Jam. The spirited call and response of fresh orange zest and rich oak deliver a sweet and sour treat. Burst Into Song was housed in four different barrel types. White Wine (Chardonnay) barrels held 55% of the beer, and Rum accounted for 25%. The remaining 20% was split in equal measure between Triple Sec and Bourbon."

"This beer matures for 12 months in oak barrels with the indigenous yeasts and bacteria from our vineyards. At the end of maturation, we add fresh elderflowers and a selection of white grapes we grow on Berici Hills. Unfiltered, bottle conditioned. Beer in evolution."

"This beer matures for 12 months in oak barrels with our indigenous yeasts and bacteria. At the end of maturation we add a selection of ancient varieties of local peaches"

"Blend of different beers, it's the marriage between the long barrel aging world and the new hoppy wave. Wild, funky, gently sour, fruity, hoppy, refreshing."

"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 18 months in oak barrels, and enriched with our best Incrocio Manzoni pomace. Grape's skins macerate into beer for 3 months."

"This beer matures for 12 months in oak barrels with our indigenous yeasts and bacteria. At the end of maturation we add a selection of ancient varieties of local peaches"

Lambic with Japanese plums from Kishu

Young lambic from De Troch matured with Japanese Peaches

Young lambic from De Troch matured with Japanese strawberries.

Lambic with Sushi Ginger.

"Oud Beersel brewery was founded in 1882 by the Vandervelden family. VANDERVELDEN 140 was crafted in honor of our founder, and is a blend of Oude Lambiek selected from 3 foeders."

Blend of 3 year old lambics primarily aged in foeders used for the maturation of Brunello di Montalcino.

Blend of different lambics aged in "oude Pijpen" (650 liter barrels used to transport Porto from Portugal to Belgium, these are between 60 and 120 year old barrels).