"Farmhouse Sour brewed with Belgian malts and Belgian hops, with Morpheus yeast, macerated with sloeberries."

Barrel Aged Farmhouse Sour, macerated with only locally (within 500 m around the brewery) foraged ingredients like sloeberries, dandalions, rosehip, pinecones

Phi aged with Silverberries.

"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 24 months in oak barrels, and enriched with our best Garganega and Incrocio Manzoni white grapes."

Bourbon BA Cherry Sour

"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 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."

"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 Ale aged in white wine barrels for several months w/ our gang of wild yeasts. Then infused on beautiful Belgian and seasonal strawberries."

"«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."

"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 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"

"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."

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

"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."

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

Sour ale with Chardonnay pomace and dry hopped with Simcoe

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 organic peaches from Ordal (Barcelona).

Blond ale spontaneously feremnted on wine must.

"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 aged with Pomelos De Tramuntana (Grapefruit)

Pink Grapefruit Sour

Sour w. oranges