Florida Weisse w. Pink Guava, Strawberry & Lime BBD is 19/09/2024

"For the Orange Blossom Sparkling Infused Lambic, a one-year-old Lambic was infused with orange blossom for several weeks. This gives the Lambic a deliciously fresh flavour, with fruity citrus notes and bitter-sweet accents. Afterwards, the Lambic is refermented on bottle, which provides a pleasant carbonation and a beautiful harmony of flavours."

"Although its name suggests otherwise, the szechuan pepper is not a real pepper, but a distant cousin of the citrus fruit. For this beer, the red version was used, which has a slightly fruitier flavour than the green and provides a slight tingling effect on the aftertaste. Other than that, citrus aromas and a certain spiciness emerge. The refermentation in the bottle provides the necessary minerality and balance, so the presence of the szechuan pepper is not overwhelming."

"A real thirst quencher, Lambic with rhubarb! The fresh rhubarb comes from a local organic farm and macerates on the lambic for 3 to 4 months. The rhubarb dissolves in the lambic and all of the delicious juice of the rhubarb is incorporated in the lambic. The rhubarb lambic is then bottled and a re-fermentation takes place. The result is a pleasantly sour beer, in which the flavour of the rhubarb really shines through."

"To create the Roasted Oolong Tea Sparkling Infused Lambic, one-year-old Lambic was infused with roasted Oolong tea for about four weeks. This tea, especially popular in Asia, is slightly oxidised and was then roasted in the traditional way. This results in a rich flavour, with a certain spiciness and some toasted notes. Thanks to the re-fermentation in the bottle, these flavours blend into one harmonious whole."

"Oud Beersel’s Witte Lambiek Sparkling Infused Lambic takes its inspiration from traditional Belgian wheat beers: these are characterised by the addition of coriander seeds and bitter orange peel. The same thing was done here: both ingredients were macerated on one-year-old lambic for several weeks to obtain that typical, citrusy flavour, which is further highlighted thanks to the acidity of the lambic. The spiciness of the coriander is present in the aftertaste, but does not dominate. Thanks to the refermentation in the bottle, the result is a beautiful beer with traditional flavours, yet just that little bit different."

Lambic macerated with blueberries.

Bourbon BA Cherry Sour

"1 year old Spontaneous Fermentation beer aged on Irish Rhubarb grown by Ryans Farm in County Dublin."

"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."

"Blend of young & old lambics, with wine from beetroot. The beets were carefully selected and harvested from our own field. This blend consists of wood aged beet lambic and beet pomace from maceration. Fermented, aged & bottled on the farm."

"Blend of young & old lambic with quince wine. Three varieties sourced from two local farmers. The fruits were hand-picked from the orchards. We press the fruit and let it spontaneously ferment in lambic barrels. Fermented, aged & bottled on the farm."

"Beer of spontaneous fermentation, the Old Quetsche Tilquin is made from the fermentation of 210g of purple plums by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

Lambic macerated with cherries, red currant, goosebberries, red berries and blackberries

"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."

Season 2021-2022. Assemblage n°57. Bottled on 31/03/2022. "For this Oude Geuze Platinum Blend, we blended lambikken originating from four different barrels and nine different brews. We used one- two- and four-year old lambikken, in a 27/30/43 proportion and finished the blend with some freshly brewed wort. This way, the weighted average age of this bottle, upon bottling, clocks at to more than 30 months. Add to that at least a full year of bottle conditioning, and it will have reached a weighted age of more than 42 months. Almost 40% of the blend consists of lambikken brewed with grains form our own Cereal Collective."

Season 2021-2022 Assemblage #29. Bottled on 10/02/2022. "For this Oude Kriek, we macerated sour cherries for more than nine months in stainless steel. We used both two- and three-year old lambikken for both macerating and blending, originating from four different barrels and ten different brews. The weighted average age is almost 26 months, and the final fruit intensity clocks in at 319 grams of sour cherries per litre of Kriek."

Season 2022-2023. Bottled on 21/03/2023. "The foundation and our essence: lambik as it should be; pure, spontaneous and complex. For six years, three consecutive brews from March 2017 fermented and matured in the same oak barrel. This fine lambik was bottled in a dark brown bottle and finished with the most excellent cork. For even longer cellar ageing."

Season 2021-2022. Bottled on 28/062/2022. "For this Strenge Winter, we brewed a full malt wort with the addition of candied sugar on the coolship. This wort was brewed on April 16th 2020. We left it for more than two years to age on three different barrels. Upon bottling, we blended with some young lambik for continued bottle fermentation, as well as a small part of reduced wort from a Nocturne brew. The weighted average age of the blend upon bottling was therefore more than 23 months."

2022 Fellowship Ale No. 1: Cuvée Sofie 2021 Chateauneuf Du Pape foeder aged. 100% Schaarbeekse Kriek.

2022 Fellowship Ale No. 2: Wild Tripel (Moenrye Tripel 2019) Aged on Mendocino Barrel

2022 Fellowship Ale No. 3: Wild West 2021 aged on Bordeaux barrels w. Bosbes/Blueberry & Palo Santo

2022 Fellowship Ale No. 4: Fruit Imperial Saison (Cuvée Theo 2022) Margaux Barrel Aged w. Sloeplums / Sleepruim

2022 Fellowship Ale No. 6: Cuvée Sofie 2022 aged on Moscatel Sebutal barrel.

"A West-Flanders IPA aged our Friendship foeder. Hops from Forrest Farm-Warneton."

"We left this Barley Wine to age for 2 years in barrels with our wild culture. It slowly developed its acidity and complexity in addition to a pleasant oxidative and maderized note. Almost Port-like "BBD: 16/11/2024

Barrel aged golden sour ale, with organic apricot pits

"Our Cuvée Heritage Gueuze is a blend of the finest barrels of lambic and bears the label of the old brewery. They have a beautiful aging potential."

"Calypso roars with sharp, spritzy and mouth-puckering sensation, accented by tropical and citrussy hop aroma. It's clean, refreshing and always keeps you going back for more. Our sour showcase rotates the dry-hopping, so each brew offers something different and unique."

Spanish Brandy barrel aged sour quadrupel with blueberries.

"The beers in this blend of Aoltbeer matured on average for 15 months in red wine barrels. To this blend, we added locally grown plums. This luscious beer let you feel the last rays of summer sun. Bottled Nov. 2022, 800 bottles."

"Aoltbeer is the historic beer of Münster. To this small batch no. 08-2022 we have added organically grown Pinot blanc from piri naturel (Nahe). After two months of maceration in the beer, we pressed the concoction and let it mature in barrels for one year. Bottled in December 2022, 900 bottles."

"Aoltbeer is the historic beer of Münster. It matured on average for 15 months in red wine barrels. In this time, the beer developed its fruity and wine-like character. For this small blend no. 10-2022, we harvested organic mirabelles from our orchard. Tastes acidulous, refreshing and leaves a slightly jammy taste. Bottled December 2022, 800 bottles"

"Smauk is a dark Sour Ale brewed with oak smoked malts from Vloermouterij Masterveld. After 14 months in barrels this beer came out with notes of bitter chocolate, wood and blood orange. Bottled August 2022, 1100 bottles."