"Spontaneously fermented lambics, aged in oak barrels and macerated with Belgian raspberries. 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."

"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."

"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).

"Tom Oliver makes cider and perry in small batches, using fresh pressed cider apples and perry pears, spontaneously fermented by wild yeasts. Nachmelená Hruška was made by co-fermenting an equal proportion of Herefordshire perry pear juice (2019 harvest), with wort made in the style of a Czech svetlý ležák (light lager), using Czech grown barley and Saaz hops. The resulting beer conditioned in bottle for 7 months before release. Named by Tom's Czech right-hand man Jarek, "Nachmelená Hruška" translates as "hopped- or drunk- pear.""

"A traditional gueuze, blended with 1, 2 and 3 year old lambic. Barrel aged and bottled on the farm." Bottled on 13/08/2025

"For with beer we wanted to pay hommage to one of our most beloved cocktails: the Negroni! We brewed an Imperial Sour then added a complex mix of spices and citrus to mimic the taste of gin, vermouth and Campari. And then finished it with hibiscus for it’s beautiful red color."

"Cuvée assembled by our retired parents and the blend has behaved accordingly. Lightly sparkling blend composed of lambics from multiple vintages. Bottled: 10/03/2025"

"Cuvée assembled by our retired parents and the blend has behaved accordingly. Lightly sparkling blend composed of lambics from multiple vintages. Bottled: 10/03/2025"

"Magenta combines lambics aged between six months and two years, all matured in former Syrah wine barrels.
Following blending, the beer macerated on 2025 Gorsem cherries for six months. After the fruit was removed, the blend rested before being combined with a lavender lambic prepared several months earlier. The lavender consists of both fresh and dried flowers harvested from a friend's garden, contributing delicate floral complexity."

"This blend begins with lambic matured for eighteen months in an ex-Mandorla barrel. Mandorla is an Italian almond liqueur whose barrel imparts subtle notes reminiscent of frangipane.
As the barrel-aged lambic developed an intense character, we chose to balance it with a young plum lambic. The latter was produced using three-month-old lambic and macerated on plums for more than five months before blending.
The result is a beer that balances rich almond notes with vibrant stone fruit character."

"Savory Sin is a blend of lambics ranging from 18 months to 3 years of age, sourced from several breweries and matured in former red wine barrels, with one component aged in an ex-Calvados cask.
After composing the base blend, we added a generous quantity of 2025 Gorsem cherries. The fruit refermented with the beer and remained in contact for six months. Once separated from the cherries, the blend was finished with fresh rosemary and satureja, giving the beer its distinctive savoury character."

"For this edition of Synergy, we explored the combination of quince and rhubarb.
Rather than pressing the quinces into cider, we processed them into fruit pulp before blending them with two-year-old lambic, where they macerated for approximately six months.
The rhubarb component was prepared similarly, using one-year-old lambic and four months of maceration.
After blending both fruit lambics, the beer matured for several additional months in former red wine barrels before bottling."

"The Red Wedding brings together several different lambics and fruit preparations into a single blend.
One component consists of one-year-old lambic macerated on Regent grape skins for more than three months before further barrel ageing. Another is fresh Gorsem cherry lambic that spent six months on the fruit. The final component is a wine produced by co-fermenting Regent and Müller-Thurgau grapes, matured in glass demijohns for one year without any additions.
Together these elements create a layered blend where grape, cherry and wine character intertwine."

"This evolution of one of our most heavily fruited sours from 2023 pushes even further into a full-on pastry smoothie. Bursting with ripe mango and banana then layered with creamy coconut, it pours thick and juicy with a bold tropical intensity and a velvety mouthfeel."

Oud Bruin matured aged for at least a year in oak barrels and then several months with fresh peaches.