Spontaneous fermented, coolshipped and aged in wooden barrels and infused with elder flowers

"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."

Berliner macerated on dried figs & elderflower

Sour quadrupel, aged in Plantation Rum barrels

Fruit sour, aged on Gin barrel, macerated on dried medlar, sloeberry and silverberry

Black sour ale aged in COgnac barrels for 1.5 years and then referemnted with sour cherries.

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

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

"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!"

Watermelon Gose

"BREWED FOR A CONCERT / Chiyoda Ku has a phlegmatic electricness that creates beatiful tensions. For their concert at the brewpub, we brewed a strong Gose with pineapple, passion and habanero. Between pleasant sweetness and stinging heat"

PASSION, HIBISCUS, BLOOD ORANGE SOUR. BB is 13/12/2023

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

"Smokey Islands is the result of a collaboration with Gili Drinks. Phi was aged for several months on a Kilchoman peated whisky barrel, was blended with fresh ginger juice, some honey and pineapple pulp (400l beer/200 l juice ratio). We gave this "cocktail" some time to blend in well, resulting in a spicy fruity smoky sour. This is not just another ginger beer, with Smokey Island we once again challenge you to #dare to go wild."

Collab with Escarpment Labs. Sour with raspberry and rhubarb.

Sour with peppermint

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

Berliner Weisse w. Elderflowers

Sour w. habanero and fresh thyme

"For Unsane's gig at the brewery we wanted to brew a big, intense, bitter and aromatic IPA that showcases Citra and Mosaic. A powerful ''hoppercut'' in your face!"

Farmhouse Sour, brewed with Belgian hops and malts and yeasts from both Rivington and Morpheus yeast from Alvinne

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

"Blend of Saison and sour beers with fig leaves and glazed fruits"

"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."

"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

Double Mash Balsamic Sour. Blend of Marsala, Vermouth & Banyuls Barrel aged

"Blend of Cuvee Freddy Gin Barrel aged with Flemish red brewed as a collab with Johnny from Holy Goat"

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

"Dit gelimiteerde bier is het moederbier van onze Oud Bruin. Het is een single-cask, wat betekent dat het bier geen blend is van verschillende vaten, maar volledig uit één vat komt. Anders dan de klassieker is het ook niet geblend met jong bier. Het Foederbier rijpte 2 jaar op grote houten vaten van 40 of 50 HL. Foederbier heeft meer hints van rood fruit en is meliger op zuren. Het aroma is fruitig, houtachtig met een vleugje kerrie."