"Sour farmhouse tripel fermented with apricots"

"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!"

"Aoltbeer is the historic beer of Münster. The beers in this blend matured on average for 14 months in red wine barrels. In this time the beer developed its fruity and wine-like character. To this small batch no. 11-2021 we added locally grown "Hauszwetschge" plums. This luscious beer let you feel the last rays of the summer sun. Product with taste evolution in the bottle."

"“Fifteen” is characterized by a distinct aroma of plums from local orchards near Wroclaw. Its solid base is the Saison-style base aged in barrels. During the brewing of Wild #15 we used barley malt, wheat malt and oatmeal. In addition, we conditioned it in the bottle for six months to give it its unique character."

Barrel Aged Blond sour beer brewed in collaboration wit La Calavera matured with pomegarnates, Grapefruit and Orange

"Ale Aged in Oak Barrels with cherries. In this blend of Funky Blender we added fresh, whole fruit at rate of about two pounds per gallon to our base beer. Each barrel is carefully hand picked to ensure it will pair perfectly with the whole fruit we are using while keeping the funky flavor. The unique lemon and lime aromas that come from the base barrels of Funky Blender harmonize with the whole fruit added."

"This 2 barrel blend was made with organic Red Haven peaches at a rate of 4 pounds per gallon. Big body and funky peach juiciness."

Hallertau Blanc dry hopped sour ale with white grape and peach.20/07/2022

Sour ale with cherry and raspberry. 20/07/2022

Sour ale with plum and apricot. 20/07/2022

Sour ale with blueberry and vanilla. 20/07/2022

"Crimson is our kriek framboise blend. We aged 1 year old spontaneously fermented beer on 830 grams per litre of sour cherries for 6 months. Before bottling we blended another Spon beer aged on 300 grams per litre of raspberries with the cherry beer. The final assemblage of 75% Cherry beer & 25% raspberry beer transcends both their individual selves. "

"Lustre - Apricot is a collaboration with our good friend Jordan Keeper. In July 2018 Jordan came to Galway & we brewed a Saison with a turbid mash, hopped heavily with HBC341 hops. It fermented & evolved in our foeder over 21 months with a mix of both of our house yeasts. In April 2020 we added 300 grams per litre of Apricots before bottling it on the 15th October 2020."

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

"Mixed fermented sour ale, aged in puncheon with local blackcurrants. Limited edition of 250."

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

Sour ale aged for three years in oak barrels and then aged with rhubarb and strawberries. Limited to 611 bottles.

Sour ale aged for three years in oak barrels and then aged with raspberries. Limited to 639 bottles.

Sour ale aged for three years in red wine barrels with sour cherries. Limited to 683 bottles.

Sour ale aged for 3 years in red wine barrels and then aged with cherries and cinnamon. Limited release to 681 bottles.

Sour ale aged for 2,5Y in red wine barrels and then aged with w. dried apricots, apples, pears, grapes and prunes. Limited to 644 bottles.

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

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

"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"

"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."

The “Bière de soif” series are hybrids that form bridges between the world of wine, cider andbeer. The final product is a blend of our barrel aged Saisonbase and huge amount of whole local Lutówka Cherries from the Gospodarstwo Rolne Ireneusz Rudnicki farmand Madagascar Vanilla beans. This cherries are also known as Schattenmorelleor Chatel Morel.

Blended Sour Ale with Vitis vinifera subsp. vinifera (also known as White Wine Grapes from the Alvarinho variety). Limited to 600 bottles.

"Wild blueberries danced inside French oak barrels for six months, making magic with a blonde mixed culture wild ale, transforming into this bright, tart, ripe, bottled flight of whimsy. Take time and care sipping this one. Bronze Medal Winner at the US Beer Open Championships 2021. "

"Our tart American fruited Berliner Weisse that combines raspberry with hints of passion fruit, creating a crisp and approachable Kettle sour."

"A whimsical blend of apple, cranberry, and cherry, in perfect harmony with a crisp, lightly acidic, wild fermented ale that results in this bottle-conditioned, holiday celebration libation you’ve been dreaming of. Make today special and raise a glass to the good times."

Blond ale spontaneously feremnted on wine must.

"This sour beer matured for 16 months in century old Alerce foudres, was awakened with the addition of a special Syrah grape must, giving rise to this wonder that only the imagination could achieve."

Barrel Aged sour fermented with Semillon must.

Barrel Aged sour fermented with Syrah must.

BA Sour ale w. rosemary and mushrooms Callampa from Valparaiso.

"A foulage & carbonic maceration of kelleris cherries, spontaneously fermented with beer wort. 6 months matured in oak barrels. In July 2021 our brewer Tiago picked up 500kg of organic sour cherries from Karel Vaes in Limburg to create this deep red & sour cherry beer. Now cherish the cherries and be mezmerized in the moment!"