"The second collab to celebrate our 10th anniversary, this time brewed in collaboration with our friend of Prizm straight out of Montpellier. This time, we went for a pastry sour brewed with insane amouts of pink guava, peach and calamansi puree. Brewed with flaked oats and milk sugar, "Loto" has and amazing balance between the sour and sweet flavours. Soon(ish), also served in frozen Slushy for at our Taproom."

"Black IPA brewed with a handfull of special malts and hopped in the kettle and tank with Ekuanot, El Dorado and Pacific Jade hops. Fermented with our house clean ale yeast strain Oswald has a light roast and dark chocolate flavours that work great with the hop flavours of pine, grass and citrus peel."

"Fruited gose brewed with a decent amount of flaked oats and sea salt. Kettle soured with a clean, citrus foward lactobacilus strain and fermented with our house expressive ale yeast strain and conditioned on top of kilos and kilos of peach and rapsberry puree. Lovely pink color with a white head, Rasomel comes with notes of fruit yougurth, juicy peach and raspberry jam. Clean sour with a slightly salty finish." BB is 12/23

Blend of Barrel Aged Alvinne Chain Reaction and lambic from 2013 & 2014. Bottled on 05/06/2019.

Blend of Oud Bruin and Lambic from 2016 aged with 15% Nothern Blueberries on 22/06/2019.

Lambic brewed in 2015 aged with quince. Bottled on 22/06/2019

"Farmhouse ale Festuca hides a wealth of subtle shades of flavours and colours in a simple cloak, forming together a little feast. Aged for nearly a year in an oak barrel with wild yeast and on a dry grain body, it pearls with slightly tart bitterness of flowers and citrus."

"Hypsikerós is an exuberant and fresh stock ale that has been aged in an oak cask of Burgundy natural red wine for over a year with the help of wild yeasts. The result is a characterful 'barley wine' with a tight, warm, winding profile punctuated by distinct notes of dried stone fruit, wood and hop tannins and a subtle bitterness. The resemblance to wine here is rather indirect: Hypsikerós is partly similar in charater to Flanders red ales, which are known by local connoisseurs as the 'Burgundy of the North'."

"Silénos combines nobility and wild freshness. This robust stock ale has been aged in a Spanish red wine oak barrel for over a year with the help of wild yeasts. The interplay of these forces has fine-tuned the beer's distinctive notes of dried stone fruit, colourful sweet wood facets, barrel tannins and subtle hop bitterness into a heady interplay of aromas and flavours.Should you feel that it reminds you of something, it will certainly not be in vain to search your memory of enjoying a fine Spanish fortified wine."

Farmhouse cider made with Jonagold, Boskoop and Sterappel/reinette étoilé and further aged with cherries.

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

Blond beer co-fermented with apple juice and with Champagne yeast.Blond beer co-fermented with apple juice and with Champagne yeast.

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

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

18 months BA Sour (lambic inspired) w. apple blossoms, elderflowers, gooseberries, red currant and meadowsweet.

Strong Amber beer aged for several years in oak barrels.

Farmhouse cider made with Jonagold, Boskoop and Sterappel/reinette étoilée aged for two months in Whiskey barrels.

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

Imperial Stout brewed with barley oats, hops (Cascade and Magnum) and chicory root from the farm.

This blond farm beer has less hops but part of the hops is replaced by the chicory root which is added to the brewing process. Fresh bitter aroma of chicory. Yeasty, fruity sweetness cut by a well balanced bitterness imparted by the chicory root.