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

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

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

Vintage 2018. Mixed fermented barrel aged sour ale with local quinces.

"We brewed a traditional turbid mash as they would do in most Lambik breweries in Brussles to generate lots of starch for the Brett to work on slowly over a year of fermentation in our Foeders, giving a soft funkyness light sour edge with a balance of fruit forward sweetness from the apricots we added 1 month prior to packaging."

Barrel aged golden sour ale, with raspberries and limes.

"Each harvest season, we choose various barrels of our Farmstead® ales that exhibit sympathetic characteristics for pairing with local fruit varieties, in this case, organic plums from the 2021 harvest season at Elmore Roots Nursery in nearby Elmore, Vt. Once again, the care and intentionality with which David and his team work with the land translates fully into the fruit’s seasonal expression each year, especially with these varieties of plums. Regardless of the base beer’s composition or blend, the ideal outcome remains the same: a thoughtful representation of the fruit in season and one of our favorite offerings within this collection."

Barrel aged golden sour ale, with organic apricot pits

"Blend of a Saison beer with Sicilian citrus fruits of 2020 (Tarocco, Citron, Mandarins and Grapefruit)"

"A mixed fermentation sour brewed in collaboration with Nevel Wild Ales from the Netherlands. This Norwegian sour was brewed with locally foraged juniper and fermented with Kveik yeast, then aged in a Foeder for 18 months with our house mix culture. The result is a nuanced mixed fermentation sour with bright acidity, citrus fruits and wild funk."

"Blend of barrel-aged wild ales with locally grown cherries, hand picked and dryed fig leaves and locally grown Timut pepper"

"Blend of 4 Saison barrels of the same brew fermented separately with the yeast of each guest at our micro rustic beer festival: Cantina Errante (Italy), La Montagnarde (France), Meta (Spain) and Burning Sky (England)."