Berliner macerated on dried figs & elderflower

Berliner with sour cherries and mint

Blond sour aged in Rum, Cognac, PX & Bourbon barrels.

"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."

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

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

Stronger version of Oud Bruin barrel aged on barrels from the Dolle Brouwers.

Habanero & Lime sour aged in Mezcal barrels.

"Blend of 300L Torbjorn & Henrik with 2000L Omega. Aged on a chateauneuf du pape foeder "

"An evolution of the very first Wadesda, a blend of Jambe-de-Bois and Cantillon lambic, making the Wadesda #9 a Tripel Saison: a stronger version of the original Saisons. She is amber in colour and has those typical characteristics of Lambic: woody with a strong funky nose of Brettanomyces, with quince and fallen apples. This is followed by white flowers, old kirsch and persimmon, and even a hint of curry leaves. A very winey character, as it should be! All of this blends perfectly with the classic aromas of tripels, like pears and bananas. Her strong alcohol percentage enhances her vinous qualities and gives a certain roundness to a finale that is quite dry and almost mineral. Intoxicating and complex, but refreshing and drinkable!"

Kumquat & Habanero Gose

"Crisp, refreshing and distinct. Tart, mineral and dry with notes of Pineapple & Citrus"

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

Guava Sour

Blend of BA blond sour ale from De Leite and Lambic form Oud Beersel. BB is April 2022

"For this beer, we were inspired by the world of whiskey, where it is customary to finish aged whiskeys in barrels with a specific taste. In this way, complexity is added to the final product. In this series we finish Oud Bruin , which has matured for at least a year in oak wine barrels, in wooden barrels of a different type of wood, sometimes the barrels are fresh, sometimes with another drink. This time: Bocoy barrels. 700L barrels of chestnut wood in which Spanish wine from the Jerez region has matured. The barrels add aromas of nuts, tobacco, spices and balsamic."

Collab with Escarpment Labs. Sour with raspberry and rhubarb.

Spontaneous fermented, coolshipped and aged in wooden barrels and matureed with local sour cherries. This blends contains 1,2 and 3 year old beer.

BA blond sour beer (Zure van Tildonk) aged with sour cherries.

"Mix ferm gently sour beer with a maceration of locally foraged Artemisia Abrontanum (tastes a bit like cola) and limequats (mix of lime and kumquats) from a producer in the Pyrénées (1h45 drive). 3 month lagering in tanks."

"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." BB is 21/02/2024

"Wild sour beer with maceration of glazed elderberries and ugni grapes"

Gruit Tonic (quinquina, lavender, grapefruit zest, juniper berries)

Gose wiith unrefuned salt and coriander

Sour with peppermint

"Epine noire" is a double saison with brett aged one year in barrels. It was then macerated 3 months on fresh plums of the Stanley variety. We used 200 grams of fruit per liter of beer. After 4 months of maturation in bottles and barrels, we are very happy to finally present it to you!"

Dark sour ale brewed with cocoa beans and fresh raspberries. best before 11/2023

Zure van Tildonk (Sour BA blond) aged for 7 months with peaches.

"A complex Sour beast made with our Manchester friends. Sweet Cherry and Raspberry balanced with rich Cacao and earthy cold-brew Coffee"Best Before : 23/01/2024

Berliner Weisse referlented with Grolleau grapes from Nestor Vin. 2023 Edition