"Ale Aged in Oak Barrels with cherries. In this blend of Funky Blender we added fresh, whole fruit at rate of about two pounds per gallon to our base beer. Each barrel is carefully hand picked to ensure it will pair perfectly with the whole fruit we are using while keeping the funky flavor. The unique lemon and lime aromas that come from the base barrels of Funky Blender harmonize with the whole fruit added."

"Flavor King pluots, what else needs to be said? This variety is literally the King of Flavors! The blend delights from the start of the pour. Pink foam that not only drops off the kids for the birthday, but then sticks around for the flavor party. What? Does anyone read these? Classic Colorado plum aromas in the nose just remind me why I love plums so much, I hope we can get more this year. Low/medium acidity and rich body that makes one think it's actually sweet. All hail the Flavor King."

"This 2 barrel blend was made with organic Red Haven peaches at a rate of 4 pounds per gallon. Big body and funky peach juiciness."

"Our previous 2-Year fruited Méthode Traditionnelle blend, So Last Season: Montmorency Cherry, spent an additional year in fresh Family Jones Rye Whiskey barrels. Colorado Alfalfa Honey was used as the priming sugar for bottle conditioning."

"Our previous 2-Year fruited Méthode Traditionnelle blend, So Last Season: Red Globe Peaches, spent an additional year in fresh Family Jones Rye Whiskey barrels. Colorado Alfalfa Honey was used as the priming sugar for bottle conditioning."

"Meager Portmanteau is a blend of Primitive's three-year, MT spontaneous beer refermented with juicy Colorado peaches, and Cellar West's oak aged Meager - a funky little table saison with Colorado grain. The marriage of these two (one mature & complex, one young & lively) fashions a delightful blended beer representative of both breweries' makeup. Delicately tart, laden with notes of ripe peach & oak, equal parts carefree & complex. The blend was given delicate Orange Blossom Honey from Bee Squared Apiaries to naturally condition and develop in green, corked & caged 750mL bottles for many months. Meager Portmanteau is finally ready to share! We love the honey’s delicate floral addition to the already intense bouquet on the nose.?."

Sour ale with cherry and raspberry. 20/07/2022

Sour ale with plum and apricot. 20/07/2022

Sour ale with blueberry and vanilla. 20/07/2022

"BBP's first Lambic blend, brewed at Dansaert. We teamed up with David from Verger du Nord. His spontaneously fermented cider contained all heirloom varieties, 70% pears & 30% apples. Blended 50/50 with our one year old lambic (fermented in Bordeaux barrels) & aged together in a chestnut foeder for 6 months before bottling."

Unblended 5 year old Lambic brewed in 2015 and bottled in 2020.

Vintage 2018. Mixed fermented barrel aged sour ale with local quinces.

"Mixed fermented sour ale, aged in puncheon with local blackcurrants. Limited edition of 250."

Barrel aged red sour ale.

Spontaneous fermented, coolshipped and aged in wooden barrels and matureed with local sour cherries. This blends contains 1,2 and 3 year old beer.

Lambic matured with Belgian Muscaris grapes.

Sigma (Dark sour) and Phi (Blond Sour) Blended and aged with blackcurrant. BBD is 10/2024

Sour version of "Cuvée de Mortagne" (Quadrupel) aged in White Port barrels. Very low carbonation - The barrel experience.

"Oude Geuze Boon Black Label Edition N°7 brengt ons terug de typische lange, droge afdronk, maar toch zeer volmondige smaak die we van Boon Black Label gewoon zijn. Met een zeer frisse citrustoets en aangename sprankeling kan je de Boon Black Label N°7 beschrijven als een elegante, vlot doordrinkbare malse Oude Geuze. Deze Editie N°7 werd gebotteld op 8 juni 2021. De assemblage is een mengeling van één, twee en drie jaar op eiken foeders gerijpte lambiek. De Oude Geuze Boon Black Label Edition N°7 is een perfect aperitiefbier. Het is zeker ook een ideale geuze om met geduld van te genieten. Hij past perfect bij visschotels, denk bijvoorbeeld aan combinaties met oesters, zalm of mosselen."

Bersalis tripel aged for 18 to 22 months on wooden barrels where it undergoes a wild fermentation.

Oude Lambiek infused with roasted Los Guacharos coffee from Colombia

Wine ale, Vintage 2020. The beer wort was fermented naturally in the skins of Xarel-Io from Joan Rubio.

Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) with plums. BBD is 02/12/2025

Season 2020-2021 Assemblage #27. Bottled on 11/02/2021. "For this, Druif, we co-fermented Belgian Dornfelder with one- and two-year old lambik in a 53/47 cut. We used the freshly pressed and shortly skin-macerated juice and put the unfermented juice with young lambik for continued fermentation in stainless steel. Afterwards, we blended with two-year old lambik. All lambikken originate from seven different barrels and seven different brews. The final fruit intensity is 31.6%."

Season 2020-2021 Assemblage #26. Bottled on 10/02/2021. "For this Druif/Kriek, we blended a Belgian dornfelder druivenlambik and a kriekenlambik in a 50/50 proportion. We used both young and two-year old lambikken, originating from nine different barrels and nine different brews. The combined maceration took eight months and the final fruit intensity is 510 grams per litre of sour cherries and freshly pressed, skin-macerated grape juice."

Season 2019-2020, Assemblage #41. Bottled on 13/02/20. "The one that knows it all, still has to be born” as Armand would say. From time to time, we still get surprised by some of the results after blending lambics. Like this Golden Doesjel. While it was intended to be a Golden Blend, and despite the use of very potent jyoung lambic, the fermentation in the bottle did not continue. And it remained flat. This blend was made with lambics from three barrels, originating from three brews with three different brewers (of which 50% 3 Fonteinen brewed lambic). A nice gentle sipper."

Season 2019-2020. Assemblage #79. Bottled on 07/10/2020. "While looking for old sherry barrels, we cannot get lucky all the time. While we will be sourcing barrels directly from bodegas to assure provenance and quality, we had a batch of Pedro Ximenez (PX) barrels that was on the peated side (albeit subdued). As a result, we decided not to use them for Zenne y Frontera, but to blend them with other (fruit) lambikken into geuze and fruit blends. This is the first of such blends to be released. Sour cherries were macerated partly on young peated lambik and partly on two-year old straight lambik in a stainless steel tank. We blended with young and three-year old (!) lambik. 55% of the blend is old lambik and the final fruit intensity is 567 grams of sour cherries per litre."

"Mix of strong tripel like blond top fermenting ale, with lambic from 3 Fonteinen."

"Mixed-fermentation Sour red with sage, brewed in April 2020, barrel-aged for 10 months in Côtes du Rhône barrels."

"Boon Geuze Mariage Parfait has an alcohol content of 8%. It consists of 95% mild lambic, aged at least three years and specially reserved for this purpose, and 5% young lambic. The latter provides the fermentable sugars and wild yeasts. After mixing in a vessel of 25,000 litres, the wort (unfermented mixture) is filtered and chilled. If we are bottling, we bring it back to fermentation temperature. The bottles are placed in a climate-controlled space for the secondary fermentation. This is followed by maturing at low temperature for at least 6 months. Want to know the bottling date? Simply subtract 20 years from the “best before” date!
The soft, mildly sour berry taste, harmonises with the oak barrels’ aromas in which Geuze Mariage Parfait has ripen. The body speaks of vanilla followed by a bitter aftertaste of cloves that becomes increasingly intense. Sublime."

"We love Oud Bruin! Bête noir is our big up to those beers we cherish. For this new version, we chose a classic oud bruin malt bill but aged it in bourbon barrel, smooth..." BB is December 2023.

"Cocktail Inspired Gruit. With Gentian for bitterness and oranges at whirlpool. Aged several months in bourbon barrels w/ our house culture " BBD is 14/12/2023

"We brewed a traditional turbid mash as they would do in most Lambik breweries in Brussles to generate lots of starch for the Brett to work on slowly over a year of fermentation in our Foeders, giving a soft funkyness light sour edge with a balance of fruit forward sweetness from the apricots we added 1 month prior to packaging."

"This beer is truly old and has a few new parts too. Tucked in the furthest reaches of the brewery for years, a special blend of several of our mixed-culture projects has come to life with the addition of a brown strong ale and cherry juice from Telemark. Sweet notes of red fruits and vanilla meld seamlessly with wood and caramel flavours and a distinct sourness."

"Oud Beersel brewery was founded in 1882 by the Vandervelden family. VANDERVELDEN 140 was crafted in honor of our founder, and is a blend of Oude Lambiek selected from 3 foeders."