"Packed with vibrant lime and lemon zest with a splash of fresh lime juice, Zest is crisp, sharp, and refreshingly tart, bringing a nostalgic nod to a classic lemon-lime soda. Light, juicy, and seriously thirst-quenching—because when it comes to citrus sours, Zest is Best!"

"A well thought-out blend of the finest spontaneously fermented lambics of different ages, 100% matured in oak barrels with refermentation in the bottle." This makes a much smoother and less acidic gueuze

One of the first bottlings of the Oude Kriek with Schaerbeekse sour cherries. The beer is tasting amazing right now, very fruity and acidity is tamed.

"Blend of saison et sour beers with locally grown citruses and sichuan pepper"

"Fizzy Lifting Juice takes sour beer to new heights, packed with enough lifting power to get your work-shy grandpa out their scratcher.

Bursting with ripe raspberries and juicy peaches, this nitro sour delivers fruity intensity, cascading bubbles and a mouthfeel soft as clouds."

"Mango Sour brewed in collaboration with our friends from Buddelship"

"A well thought-out blend of the finest spontaneously fermented lambics of different ages, 100% matured in oak barrels with refermentation in the bottle." This makes a much smoother and less acidic gueuze

"A well thought-out blend of the finest spontaneously fermented lambics of different ages, 100% matured in oak barrels with refermentation in the bottle." This makes a much smoother and less acidic gueuze

"1, 2 and 3 year old lambic with a small variety of Spanish plums.

In 2022 we tasted a small beautiful plum from Spain, the parfume and taste was heaven on earth.

In 2024 we had the opportunity to have a small amount of plums again. This year we blended the plums with a small amount of black muscat lambic that aged one year on a Bordeaux barrel."

"1, 2 and 3 years old lambic with apricots from the Ardeche in France.

This blend is characterized by its lactic profile."

"Blend of 1 to 4 years old lambic with Pinot noire grapes. This blend shows the typical characteristics of Pinot Noir grapes with red berries, supplemented with subtle hints of roses."

"In late spring 2022, we received a batch of 2-year-old Danish Shipyard Ale from passionate port lover Ehren Schmidt. We carefully blended it with 1-year-old lambic and a touch of very young lambic. After an additional 2 years of aging in Bordeaux barrels, we finalized it with a 50/50 ratio of lambic and Danish Shipyard Ale."

Pack Containing 2 bottles from Pellicle: The Dragon Reigns ("Blend of lambics of 1-3 years old macerated on Regent grape skins for several months. Before botteling we added fresh tarragon.") and Oxaal 2024 ("This rhubarb wine started in 2022 by pressing 3 varieties of fresh rhubarb and fermenting it in stainless steel. After 2 years it was barrel aged in an American oak barrel for another year.")

Pack Containing 2 bottles from Pellicle: Litlte Geezer ("Blend of 3 different barrel aged lambics of 24 months to 35 months old. This Geezer does not contain beer of 1 or 3 years or older.") and Field Blend ("Ex red wine barrel aged ciders from 2024 macerated on Gamay, Pinot Noir, Chenin, Grolleau and Müller Thurgau grape skins. ")

Pack Containing 2 bottles from Pellicle: Synergy: Strawberry - Mirabelle ("Blend of different lambic from 1-3 years old macerated on fresh Mirabelle plums from 2024 and fresh strawberries from 2025.") and Pomme d'Or 2024 ("Ex red wine barrel aged cider made with 100% Pomme d'Or apples.")

"A blended, coolshipped spontaneously fermented beer, aged in oak barrels for one, two, and three years, married with an exquisite harvest of locally grown organic peaches. Made exclusively from local and organic ingredients, this beer is a pure expression of my favorite fuzzy fruit, truly reflecting the local land and the passage of time through her. Refined, aromatic and beautiful!"

"A blended, coolshipped spontaneously fermented beer, aged in oak barrels for two, three, and five years, married with locally grown Pinot Noir grapes and organic sour cherries. An act of patience and a vision for beauty and harmony in beer form. A refined and delicate expression of the essence of the local landscape and its passage through time, captured in a bottle. Elegant, classy, refined. One of my favourite expressions of kriek inspired beers."

"Spontaneously fermented lambics, aged in oak barrels and macerated with Schaarbeekse cherries. Unfiltered beer with refermentation in the bottle."

"Spontaneously fermented lambics, aged in oak barrels and macerated with Schaarbeekse cherries. Unfiltered beer with refermentation in the bottle."

"Our Second Smoothie Sour with no one else than the best brewery for the style, our friends from Vault City Brew Co. Unfermented strawberry, blackberry, blueberry, banana and rapsberry purees with a touch of maple syrup and a bit of lactose for extra smoothiness."

"Blended to celebrate our 10th Birthday, with our friends at Mills. A blend of Mills' spontaneous & our mixed-fermentation base beers, made featuring flaked spelt, aged hops, fresh Saaz & Kazbek. Aged in Scottish whiskey butt, French oak & ex Oliver’s Cider bourbon barrels for 2, 3 & 4 years. Vegan."

"Summer Down Under is a big, bold smoothie sour brewed with our Aussie pals at One Drop in South Sydney. Packed with mountains of rich, unfermented mango, mandarin and peach, it’s ultra thick and juicy from one drop to the very last. This Scottish smoothie sour is fit for Sydney Sunshine.”

"Brewed in collaboration with L'Atalante and inspired by a classic French dessert, Tarte Tatin puts the pastry in pastry sour, with rich flavours of sweet apple and sticky caramel with a crisp, flaky crust. C'est la vie! A recipe born from a happy mishap, created by the Tatin sisters who famously created the upside-down tart by accident from their hotel in France in the late 1800's.

Sour Scale:2"

"Brought to you with our pals at Sudden Death Brewing Co., this smoothie sour is fresh out the oven. Jam packed with unfermented cherries, strawberries plums and apples, then layered with cinnamon warmth and pastry sweetness.

“I genuinely can’t believe it’s not crumble!” – Joe Cruickshank, Sour Beer Enthusiast.

Sour Scale:3”

"With some of the peaches remaining, we decided to experiment with co-fermentation. Gorsem krieken harvested earlier that year were combined with white peaches in a ratio of one third krieken to two thirds peaches. The fruit fermented on two-year-old lambic before the beer was racked off and allowed to settle further in stainless steel. No additional blending was done at bottling."

"A blend created with spring in mind. It began as an elderflower lambic in 2025, when freshly picked elderflowers were blended with two-year-old lambic. Although promising, the result initially lacked the complexity we were looking for. Since we work almost exclusively with freshly harvested ingredients, adding more elderflower later in the season was not an option. Instead, after further aging, we introduced Timut pepper, whose bright citrus character complements the floral notes beautifully."

"Trinity brings together multiple fruits, spices and ages of lambic. In summer 2024 we fermented one-year-old lambic on freshly picked mulberries and, in a separate tank, on plums. After nearly a year the fruit was removed and both lambics aged further in barrels. Because the combination of plum and mulberry already carried herbal notes, we decided to incorporate Timut pepper - a Nepalese pepper known for its citrus-like aromatics. The final blend was bottled almost a year ago and has been slowly developing in the bottle ever since."

Pack containing 4 bottles of Cantillon bottled in 2023: Gueuze, Kriek, Iris & Rosé de Gambrinus (Lambic with raspberries)

"Sour - Fruited / A tropical taste from the jungle! Our blend of exotic fruit pairs Alphonso mango, guava, kiwi and pineapple for a modern sour beer that’s rich, thick, and juicy."

Botanicals Spring 2026 is a curated selection of three 75cl bottles: Gember 2025, Ravandel 2025 & Cuvée Heritage 2025

Botanicals Winter 2025 is a curated selection of three 75cl bottles - Cuvée Héritage 2024, Pomerano (Maceration of bitter oranges and oregano), and Salie (Maceration with two kinds of Sage).