"Matinada is a special collaboration brew made at our brewery in Barcelona with our good friends at Dry River Brewing in Los Angeles. Dry clean dark sour with special additions of coffee from local Barcelona coffee roaster Nømad, Valencia oranges and dry hopped with Mandarina Bavaria hops. Notes of chocolate and oranges with a balanced acidity that's perfect for the winter holidays. Salud."best before is 26/03/2022

"Volta is an homage the classic cycling race, Volta Catalunya, where this year was set to be the 100th edition. Brewed with organic Pilsner malt, malted and flaked wheat then infused with organic lemon juice, zest and organic Ceylon black tea. Conditioned in bottle. Tart and refreshing with floral tea notes."

Pink Grapefruit Sour

Sour w. oranges

Vintage 2023. Farmhouse with organic beetroots.

Sour aged with Pomelos De Tramuntana (Grapefruit)

Sour lager infused with Pipnot Noir Pomace

Farmhouse with cacao from Astro Roasters and vanilla

Coffee Sour Ale with Ultrahuman Colombian coffee). Colab with Astro Café Roasters for their fifth anniversary.

"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"

"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."

Blond ale spontaneously feremnted on wine must.

Sour with Indian coriander, juniper, angelica root, eucalyptus, lemon peel, orris root (colab with Corpen Gin)

Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) with organic peaches from Ordal (Barcelona).

Sour beer with limes and ginger

"Blend of 50% fresh farmhouse and 50% spontaneous beer 18 moth barrel aged. All ingredients are Italians. Little bit of rye malt. Cascade and crystal hops from Italian Hops Company. Finished with some Garganega grape must. Happy 10 years birthday La Tana a Bruxelles !!! "

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

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

Sour ale with Chardonnay pomace and dry hopped with Simcoe

"Ruby in colour with hot pink foam, this beer looks as good as it tastes. Blueberries and vanilla notes dominate and act as a counterbalance to the tart notes from our house mixed fermentation base that’s been maturing in an ex-red wine foeder for 6 months."

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.

Blend of sour and BA sour w. herbs and flowers from the family farm.

"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."

Sour aged with Parellada grape pomace and peach pomace from the making of "Melocoton"

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

"This beer matures for 12 months in oak barrels with the indigenous yeasts and bacteria from our vineyards. At the end of maturation, we add fresh elderflowers and a selection of white grapes we grow on Berici Hills. Unfiltered, bottle conditioned. Beer in evolution."

"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"

"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: "

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

"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."

"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"

"«Hands of Desire» stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. A blend of a wheat sour and a saison aged for 12 months in Pinot Noir barrels. The plum brings sublime stone-fruit aromas matching with the soft acidity and gentle tannins from the oak."

"Barrel-aged wild dark beer with mushrooms, collab with De Natte Gijt. Earthy, lightly sour and spicy beer that has aged on oak for 19 months. These mushrooms have been cooked along during the end of the cooking process to release their flavor. The dark base beer gives nicely complementary flavors of toasted bread and caramel. This beer has aged on oak for 19 months. The barrel aging has brought all flavors together. Zwam is a sour dark beer, with lots of savory umami notes from the mushrooms. Yet Zwam is surprisingly fresh with fruity notes due to the long maturation. Autumn in your glass! Ideally suited to drink with a rich mushroom stove or in front of the fireplace after a day of mushroom hunting."