"Duchesse de Bourgogne from Brouwerij Verhaeghe is the traditional Flemish red ale. This refreshing ale is matured in oak casks; smooth with a rich texture and interplay of passion fruit, and chocolate, and a long, dry and acidic finish. After the first and secondary fermentation, the beer goes for maturation into the oak barrels for 18 months. The final product is a blend of younger 8 months old beer with 18 months old beer. The average age of the Duchesse de Bourgogne before being bottled is 12 months."

"Matinada is a special collaboration brew made at our brewery in Barcelona with our good friends at Dry River Brewing in Los Angeles. Dry clean dark sour with special additions of coffee from local Barcelona coffee roaster Nømad, Valencia oranges and dry hopped with Mandarina Bavaria hops. Notes of chocolate and oranges with a balanced acidity that's perfect for the winter holidays. Salud."best before is 26/03/2022

"Xino Xano is our spring/summer seasonal release. We use a traditional no boil Berliner Weisse brewing method, 50% organic Belgian malted barley, 25% Belgian malted wheat, 25% Spanish flaked wheat, co-fermentation with our house yeast and lactic acid bacteria, then finished with a big dry hop addition (variety varies). Tart, tropical and refreshing, it's perfect for quenching your thirst. Best drunk after a long cycle or at the beach overlooking the sea!"

"Volta is an homage the classic cycling race, Volta Catalunya, where this year was set to be the 100th edition. Brewed with organic Pilsner malt, malted and flaked wheat then infused with organic lemon juice, zest and organic Ceylon black tea. Conditioned in bottle. Tart and refreshing with floral tea notes."

Pink Grapefruit Sour

Sour w. oranges

Vintage 2023. Farmhouse with organic beetroots.

Sour aged with Pomelos De Tramuntana (Grapefruit)

"Gose with Pinot Noir pommace, lemon balm and fig leaves. This goes has been infused with grapes and herbs from the vineyard of Philip Lardot (Mosel), a real snapshot of his terroir."

Sour lager infused with Pipnot Noir Pomace

Coffee Sour Ale with Ultrahuman Colombian coffee). Colab with Astro Café Roasters for their fifth anniversary.

Farmhouse with cacao from Astro Roasters and vanilla

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).

"This beer is inspired by the tradition of steeping whole cherries on old brown beer in the nearby city of Oudenaarde, where many producers were making it in the first half of the 20th century."

"For this collaboration with Vino di Proceno, we added lees from their “Belga Sbagliato” wine to our wild Berliner Weisse and lightly dry-hopped it with Hallertau Blanc. An hybrid beer tout en finesse"

"Boon Geuze Mariage Parfait has an alcohol content of 8%. It consists of 95% mild lambic, aged at least three years and specially reserved for this purpose, and 5% young lambic. The latter provides the fermentable sugars and wild yeasts. After mixing in a vessel of 25,000 litres, the wort (unfermented mixture) is filtered and chilled. If we are bottling, we bring it back to fermentation temperature. The bottles are placed in a climate-controlled space for the secondary fermentation. This is followed by maturing at low temperature for at least 6 months. Want to know the bottling date? Simply subtract 20 years from the “best before” date!
The soft, mildly sour berry taste, harmonises with the oak barrels’ aromas in which Geuze Mariage Parfait has ripen. The body speaks of vanilla followed by a bitter aftertaste of cloves that becomes increasingly intense. Sublime."

"Brussels Beer City turns five, and celebrates with a small festival with some friends: BierCult. It has teamed up with five Brussels breweries and five people from Brussels’ beer community to brew five different collaboration beers. Nanobrasserie L’Ermitage x Colleen Rakowski: Brotherly Love. A blond beer made with barley spelt and rye, and fermented with the ‘Philly Sour’ yeast strain in stainless steel, then aged for a year in separate Pinot Noir barrels from Burgundy, one of which also still contained wine lees."

"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"

Blond ale spontaneously feremnted on wine must.

Sour with Indian coriander, juniper, angelica root, eucalyptus, lemon peel, orris root (colab with Corpen Gin)

Sour beer with limes and ginger

Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) with organic peaches from Ordal (Barcelona).