"For this collab with our lifelong friends, we decided to mix our cultures! A wild beer with an immoral dose of fresh (and seasonal.) quince fermented with a cocktail of our house cultures."

"Blend of red sour mix ferm beers, for half of it fermented on lact-fermented apricots and aged a year in Banyuls barrels. The blend has spent few days on 200kg of fresh Roussilon apricots"

"Black lager with pomegranate pomace, 10 month of barrel aging in ex-wine casks, and maceration on Carignan (red grapes) pomace"

"A blend of beers aged in barrels and fermented on grape pomace (Syrah, Morastel) or on Cinsault juice, with a barrel of sour beer."

"Blend of barrel aged wild beers on Syrah pomace:
- 70% rye beer on Cinsault pomace 2020
- 15% wheat beer on Cinsault must 2020
- 15% mixed fermented beer"

"Blend of BA sour raw ale mautred for 3 weeks on pomegranate pomace and with BA saisons beers."

"Base of wild beers on elderflowers and white wine lees and sour beers all aged around a year. Blend made with 11 different aromatic plants / fruits (Juniper, Figs, Fennel, lavender, thyme, rosemary...) selected by the ladies from La Theriaque gin makers: "

Sour beer fermented fermented on sourdough from an Outland beer (season and chenin lees) then aged for 14 months in two barrels previously used by Les Garriques.

"Brussels Beer City turns five, and celebrates with a small festival with some friends: BierCult. It has teamed up with five Brussels breweries and five people from Brussels’ beer community to brew five different collaboration beers. Nanobrasserie L’Ermitage x Colleen Rakowski: Brotherly Love. A blond beer made with barley spelt and rye, and fermented with the ‘Philly Sour’ yeast strain in stainless steel, then aged for a year in separate Pinot Noir barrels from Burgundy, one of which also still contained wine lees."

Blended mixed fermentation beer with Rhubarb.

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

First blend of BA spontaneously fermented beers.

Blend of BA Mix Fermentation beers with grape pomace.

"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 3 beers aged between two and three years in oak barrels with Merlot Pomace.

"The beers in this blend matured for 18 months in a red wine barrel, where it developped its fruity and wine-like character. To what we added organic blackberries and let it mature two months further. The beer shows fruity, jammy notes with some beeswax and black pepper spice. Bottled May 2022. 420 bottles."

"Fliärblome is a blend of spontaneous wheat beer with elderflowers and young Aoltbeer. Sour and refreshing with the taste of elderflowers."

"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"

"The beers in this blend of Aoltbeer matured on average for 12 months in red wine barrels. To this blend, we added organic rhubarb. This luscious beer let you feel the first joys of spring. Bottled Dec. 2022, 900 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."

"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."

"Our Aoltbeer is inspired by the historic sour beer of Münster, Westfalen. The beers in this blend matured on average for 13 months in red wine barrels. In this time, the beer developed its wine-like character. Blend no. 04-2022. Bottled July 2022, 1400 bottles."

"Aoltbeer is the historic beer of Münster. The beers in this blend matured on average for 14 months in red wine barrels. In this time the beer developed its fruity and wine-like character. To this small batch no. 11-2021 we added locally grown "Hauszwetschge" plums. This luscious beer let you feel the last rays of the summer sun. Product with taste evolution in the bottle."

"Aoltbeer is the historic beer of Münster. The beers in this blend matured on average for 19 months in red wine barrels. In this time the beer developed its fruity and wine-like character. Blend no. 09-2021 is mature, jammy and with vineous stronefruit notes."

"Today we're releasing a new farmhouse ale refermented with four different types of Texas summer melons -- Watermelon, Casaba melon, Santa Claus melon, and Sugar Kiss melon! Farmhouse Ale Refermented with Texas Summer Melons was brewed in August with well water, malted barley, malted oats, wheat, and hops. It was fermented in stainless steel with our mixed culture and refermented with the summer melons. It's 5.8% alcohol by volume, unfiltered, unpasteurized, and 100% naturally conditioned."

"Our Sunstead series captures the essence of perfectly ripe stone fruits, allowing us to savor the warm flavors of summer all year long. The base beer is a blend of one, two and three-year-old Danish Wild Ales aged in white wine barrels. We racked this onto freshly destoned and crushed white Saturn peaches at a rate of over 600 grams of peaches per liter, and left it to macerate with the fruit for over a month before bottling. This complex, soft and juicy beer tastes almost like biting into a fragrant peach, transporting you back to the high days of summer no matter when you drink it."

"This beer is a blend of 75% two-year-old Danish Wild Ale macerated with fresh Riesling grapes from the Mosel wine region in Germany and 25% three-year-old Danish Wild Ale macerated with Pinot Noir grapes from Rhodt unter Rietberg, Germany. We carefully crafted this blend to evoke the pink hue, mild tannins and delicate fruit flavors of European rosé wines. The final blend was then aged in stainless steel to achieve a deeper and more harmonious wine character. Like a fine wine, this beer is an excellent candidate for extended aging due to its high proportion of German Riesling grapes"

"For our Maturation series, we select beers aged in a single type of barrel to showcase how different casks affect the final character of a beer. We aged our Danish Wild Ale in a large, very old Oloroso Sherry Bocoy cask made of chestnut wood for two years, and blended this with a smaller amount of two-year-old Danish Wild Ale aged in a traditional oak Oloroso barrel. The Oloroso casks enhanced the beer with flavors of toasted walnuts, caramelized fruit and spices."

"This is our tribute to the hardworking "arrumbadores" whose labor and skill kept Spain's historical Sherry bodegas running for centuries. We aged our Danish Wild Ale in Oloroso, Pedro Ximenez and Palo Cortado casks for two years before crafting the final blend. The combination of these Sherry barrels makes for the perfect balance of sweet and dry, and imparts a rich and complex melange of toasted nut, dried fruit and spice flavors to our Danish Wild Ale."

18 months BA Sour (lambic inspired) w. apple blossoms, elderflowers, gooseberries, red currant and meadowsweet.

BA blond sour beer (Zure van Tildonk) aged with sour cherries and then aged six more months in Whiskey barrels from Brouwerij Het Anker.

"Silénos combines nobility and wild freshness. This robust stock ale has been aged in a Spanish red wine oak barrel for over a year with the help of wild yeasts. The interplay of these forces has fine-tuned the beer's distinctive notes of dried stone fruit, colourful sweet wood facets, barrel tannins and subtle hop bitterness into a heady interplay of aromas and flavours.Should you feel that it reminds you of something, it will certainly not be in vain to search your memory of enjoying a fine Spanish fortified wine."

"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'."

Blend of black currant wine and Méthode Gantoise sour ale aged in Pinnot Noir Bourgogne Barrels

"Wild Ale with our house culture yeast (Méthode Ghantoise) and riesling grapes, aged on oak Barrels"