BA blond sour beer (Zure van Tildonk) aged with sour cherries.

Blond beer brewed with Alvinne's Morpheus yeast that gives a nice soft sour taste. Aged 8 months in oak Bordeaux barrels.

Dark sour ale brewed with cocoa beans and fresh raspberries. best before 11/2023

Spontaneous fermented, coolshipped and aged in wooden barrels and matureed with Barbera grapes.

Sigma (Dark sour) macerated with Forest Fruits (Blackberries, Blueberries and Raspberries) for over 2 months.

Guava Sour. BBD is 09/02/2025

Zure van Tildonk (Sour BA blond) aged for 7 months with peaches.

Spiced sour ale aged in Gin barrels with Crnaberries.

Red Wine Barrel Aged Saison with Plums. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020. best before is 08/2023

Red Wine Barrel Aged Saison with Cherries and Raspberries. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020.best before is 08/2023

Red Wine Barrel Aged Saison with Plums. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020. best before is 08/2023

Phi (Blond Sour) aged with rhubabrb

"Sour farmhouse tripel fermented with apricots" BBD is August 2024

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

Sigma (Dark sour) and Phi (Blond Sour) Blended and aged with blackcurrant.

Sour quadruple - Dried Figs. Collab Letra

Phi (Blond Sour) aged with rhubabrb and then dry hopped with Amarillo hops.

Spontaneous fermented, coolshipped and aged in wooden barrels and infused with elder flowers

Sour quadrupel, aged in Plantation Rum barrels

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

"A West-Flanders IPA aged our Friendship foeder. Hops from Forrest Farm-Warneton."

"Smokey Islands is the result of a collaboration with Gili Drinks. Phi was aged for several months on a Kilchoman peated whisky barrel, was blended with fresh ginger juice, some honey and pineapple pulp (400l beer/200 l juice ratio). We gave this "cocktail" some time to blend in well, resulting in a spicy fruity smoky sour. This is not just another ginger beer, with Smokey Island we once again challenge you to #dare to go wild."

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

Double Mash Balsamic Sour. Blend of Marsala, Vermouth & Banyuls Barrel aged

Sour ale with plumms & smoked beetroot.