Season 2020-2021, Assemblage #83. Bottled 12/10/2021."This kriekenlambik is the result of a maceration of sour cherries for more than eight months on young lambik, afterwards blended with some more soft lambik to balance it all out. We aimed for a kriekenlambik (so remaining flat). We used lambikken from three different barrels and eight different brews. The weighted average age of the kriekenlambik upon bottling was 24 months. The final fruit intensity is 337 grams of sour cherries per litre of kriekenlambik. 100% 3 Fonteinen brewed lambik."

Season 2021-2022, Assemblage #51. Bottled on 17/03/2022. "For this Kweepeer, we macerated quinces from different organic fields around Flanders. We put them for almost four months on young lambik and blended with some more jonge lambik before bottling. It is hard to put a correct fruit intensity level as the massive quinces give off their flavours and aromas but do not really get disintegrated into the lambik. We did macerate 50/50 quince and lambik. So quite intense nonetheless."

Blend of Old stock ale & lambic made for the BXL 2022 pack.

"Gedurende een verlengde rijping van bijna vier jaar doorliep de Lambiek van Foeder 21 een maderisatie proces.Deze Lambiek werd gemengd met Lambieken van twee andere foeders van dezelfde oorsprong welke allen gebruikt werden voor witte wijn in het verleden. Dit creëert een unieke smaakervaring"

BA Sour/Wild Ale with organic Sour/Wild Ale with Kekfrankos grapes

"sprøng is a blend of mature wild ales, aged in oak puncheons (400 and 500L) for around 1,5 up to 3 years, and a barrel fermented and aged saison type of beer, which was dryhopped for a few months with Saaz hops. We’ve added Sicilian sage and also wormwood (artemisia absinthium and another secret variety) to the final blend to macerate a week before bottling. It’s a subtle addition we made compared to the original sprong, to add a slightly earthiness and spice to it

Sour aged with Pomelos De Tramuntana (Grapefruit). BBD is 25/11/24

Pink Grapefruit Sour. BBD is 21/12/2024

"This beer was obtained by fermenting 240 gr of fresh rhubarb per litre of lambic. The rhubarb has been produced locally by the Ferme de la Bosse Jauque."

"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."

"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."

Bourbon BA Cherry Sour. BBD is 17/01/25

"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."

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. 6: Cuvée Sofie 2022 aged on Moscatel Sebutal barrel.

"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."

"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"

"A blend of beers from the 2021 and 2022 seasons. A majority of the 2021 prune season with a 2022 Gamay and Pinot Noir season and cherry wine from the same year."

"Blend of a Saison beer with Sicilian citrus fruits of 2020 (Tarocco, Citron, Mandarins and Grapefruit)"

"Blend of Saison beers with Riesling grapes. Blend of 60% of a beer with pellicular maceration of the grapes during three weeks and 40% of direct press."

"Our first cider, fermented with a brett dominant house culture and barrel aged for a year in a bourbon barrel (Four Roses, second pass). 230 bottles and 1 keykeg released."

Blend of BA Mix Fermentation beers with grape pomace.

400g/l of yellow peaches Demeter from "la Drôme" macerated in a blend of BA beers that was about 18 months old.

"Weird Era is our blend of Lambic inspired oak fermented ales ranging in age from 1-3 years old, or Methode Traditionnelle. Mashed with pilsner malt & unmalted wheat, it was boiled for three hours with aged whole cone hops before being cooled overnight in our coolship, & transferred into French & American oak barrels the following morning. A poignant gaze into time & place, this beer showcases four specific nights in South City St Louis. This blend is comprised of twenty-five percent three year old spontaneously fermented beer brewed on January 17th, 2019, twenty-five percent two year old spontaneously fermented beer brewed on April 20th, 2020, and fifty percent one year spontaneously fermented beer brewed on January 19th, 2022 - then packaged into green glass bottles on August 2nd, 2022 where it has been conditioning since. "

"Hypsikerós is an exuberant and fresh stock ale that has been aged in an oak cask of Burgundy natural red wine for over a year with the help of wild yeasts. The result is a characterful 'barley wine' with a tight, warm, winding profile punctuated by distinct notes of dried stone fruit, wood and hop tannins and a subtle bitterness. The resemblance to wine here is rather indirect: Hypsikerós is partly similar in charater to Flanders red ales, which are known by local connoisseurs as the 'Burgundy of the North'."

"Delicate mixed fermentation beer aged in barrels for 2 years with gentle attitude and light-handed use of local peaches. Lower gravity and gentle approach not only towards beer are a point of this beer."

"Delicate mixed fermentation beer aged in barrels for 2 years with gentle attitude and light-handed use of fresh local pears. Lower gravity and gentle approach not only towards beer are a point of this beer."