"Spróng is a blend of wild ales varying from 6 months up to 4 years, with Sicilian sage. This vintage we tried to enhance the herbal qualities of the sage together with a fresh, and vibrant but yet characterful blend of several oak puncheons (500 and 400 liters) and a rustic saison. The nose reveals herbal aromas of fresh sage, oak, bergamot zest, green jasmine tea, and even a subtle hint of mint. On the palate, the sage is well-integrated and complements the lemony, earthy, and funky notes from the beer. The acidity is balanced and not overpowering, which works well with the Spróng has a clean and refreshing aftertaste that invites another sip."

Collaboration with Champagne maker Romain Henin. "This vintage is a blend of a spontaneously fermented beer aged for 2 years in barrels and Pinot Meunier from Romain du terroir, in the form of marc co-fermented with the beer. We finally combined the blend with Pinot Meunier must on the day of bottling."

Imperial Dark Sour Ale with strawberry, coconut and coffee.

"X Anniversary 3/10 WILD#29 Pine Ale - the third in a series of anniversary beers brewed in collaboration with friends from Hudson Valley. Brewed in April 2023, this beer was fermented with our blend of wild yeasts and bacteria. The base beer consists of a mix of Pilsner malt, wheat malt, and oat flakes. Pine shoots were added at several stages – during the whirlpool, during active fermentation, and right before bottling."

"Blend of open fermentation beers aged in barrels with pomace from 3 grape varieties: Gamay, Pinot Meunier and Chardonnay. Vinous and slightly sour beer"

Bersalis Tripel aged for at least 12 months in oak barrels that used to age lambic. This ageing process provokes a second fermentation of the beer (this time spontaneous).

"Blend of saison et sour beers with locally grown citruses and sichuan pepper"

Oerbier Special Reserva, 1 year on Amarone barrels.

Oerbier Special Reserva, 1 year on Amarone barrels.

"Aged for over 2 years in Chardonnay barrels this deeply complex beer gives a refreshing citrus sourness combined with a rich mouthfeel provided by the oak and time. Enjoy! "

Wild Ale aged 24 months in wine barrels with massive dry hop of New Zealand hops (Motueka, Rakau and Wakatu)

"Mixed fermentation season aged in rum barrel for 28 months."

"Belgian style mixed fermentation aged in red wine barrels for 26 months."

"Blended to celebrate our 10th Birthday, with our friends at Mills. A blend of Mills' spontaneous & our mixed-fermentation base beers, made featuring flaked spelt, aged hops, fresh Saaz & Kazbek. Aged in Scottish whiskey butt, French oak & ex Oliver’s Cider bourbon barrels for 2, 3 & 4 years. Vegan."

"Barrel Aged sour finished with mandarines, cardamom and pepper"