"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 "

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

"A long time in barrels, pears, chenin pomace and a touch of Nelson Sauvin. All in elegance…"

"For this collaboration with Vino di Proceno, they came to bring us their white wine lees straight from their vineyard in Italy! We added some Petit Manseng pomace and left the beer to rest for a year in barrels. A pure hybrid creature!"

Sour lager infused with Pipnot Noir Pomace

"FOR THIS COLLABORATION WITH VINO DI PROCENO, THEY CAME TO BRING US THEIR SANGIOVESE GRAPE POMMACE STRAIGHT FROM THEIR VINEYARD IN ITALY! WE ADDED IT TO OUR WILD ALE BARREL AGED FOR 18 MONTH. DELICIOUSLY ROSé AND HYBRID."

Sour ale with Chardonnay pomace and dry hopped with Simcoe

"For this collaboration with Vino di Proceno, we added lees from their “Belga Sbagliato” wine to our wild Berliner Weisse and lightly dry-hopped it with Hallertau Blanc. An hybrid beer tout en finesse"

Sour w. Syrah pomace, raspberries and homemade grapefuit tonic.

Batch 1. "To end the summer fruits season and to begin the fall, we offer to you a blackcurrant wild ale. This beer spent more than a year in white wine barrels with our own wild yeast." BB is 14/09/2023

"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."

"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."

"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."

"Micro blend of wild beers (on native elderberry yeast, apples, natural wine lees, etc.) all aged in demijohns in our cellar!"

"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.

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

Dark Sour Ale aged in oak barrels.

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

Collab with Escarpment Labs. Sour with raspberry and rhubarb.

"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!"

Habanero & Lime sour aged in Mezcal barrels.

"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."

Blend of BA saisons with rhubarb

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.

"Smauk is a dark Sour Ale brewed with oak smoked malts from Vloermouterij Masterveld. After 14 months in barrels this beer came out with notes of bitter chocolate, wood and blood orange. Bottled August 2022, 1100 bottles."