" Koji-lambic brewed by yamaoroshi method, 1 year old lambic"

"Blend of different 2-year-old Lambic macerated with cherries, finished with sakura blossom."

"Blend of carbon-macerated cherries fermented on 2 year old lambic, spontaneously lacto-fermented cherries and cherry lambic from 2021."

"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."

"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 24 months in oak barrels."

Season 2021-2022 Assemblage #75. Bottled on 24/05/2022 "This particular blend of Oude Geuze consists of nine different brews originating from nine different barrels. More than 80% of the blend consists of lambikken brewed by ourselves. More than 60% of the blend consist of lambikken of two, three and four years old, bringing the weighted average age to more than 28 months. Half of the combined grain bill was composed of cereals that we sourced from our Cereal Collective in and around Pajottenland."

Season 2021-2022 Assemblage #94. Bottled on 26/07/2022 "For this Oude Geuze, we selected lambikken from four ex-sherry barrels - three Oloroso and one Palo Cortado - with highly peated characteristics, and blanded these with a more mellow lambic to balance it all out. Consequently, we used lambikken from five different brews and six different barrels, spread over young, quite a lot of three-year old and four-year old lambikken. This way, the weighted average age is more than 35 months."

Season 2021-2022. Assemblage n°59. Bottled on 08/04/2022. "For this particular Platinum Blend, we blended lambikken originating from five different barrels and eight different brews. This blend is a beast; we used almost 45% of four-year-old lambik (all brewed in April 2018) and an equal amount of two-year-old lambik. the This way, the weighted average age of this very Oude Geuze is more than 33 months upon bottling. Of all cereals used in these brews, almost 45% were sourced from our own cereal circle in Pajottenland."

Season 2022-2023. Bottled on 21/03/2023. "The foundation and our essence: lambik as it should be; pure, spontaneous and complex. For six years, three consecutive brews from March 2017 fermented and matured in the same oak barrel. This fine lambik was bottled in a dark brown bottle and finished with the most excellent cork. For even longer cellar ageing."

Season 2021-2022. Bottled on 28/062/2022. "For this Strenge Winter, we brewed a full malt wort with the addition of candied sugar on the coolship. This wort was brewed on April 16th 2020. We left it for more than two years to age on three different barrels. Upon bottling, we blended with some young lambik for continued bottle fermentation, as well as a small part of reduced wort from a Nocturne brew. The weighted average age of the blend upon bottling was therefore more than 23 months."

2022 Fellowship Ale No. 1: Cuvée Sofie 2021 Chateauneuf Du Pape foeder aged. 100% Schaarbeekse Kriek.

2022 Fellowship Ale No. 2: Wild Tripel (Moenrye Tripel 2019) Aged on Mendocino Barrel

2022 Fellowship Ale No. 3: Wild West 2021 aged on Bordeaux barrels w. Bosbes/Blueberry & Palo Santo

2022 Fellowship Ale No. 6: Cuvée Sofie 2022 aged on Moscatel Sebutal barrel.

"We left this Barley Wine to age for 2 years in barrels with our wild culture. It slowly developed its acidity and complexity in addition to a pleasant oxidative and maderized note. Almost Port-like "

Blend of 1, 2 & 3 YO lambics aged in oak barrels.

Blend of 2 year old lambics macerated for 8 months on 2021 Riesling grapes with botrytis aged for one year in oak barrel. Bottled Still. Limited to 189 bottles.

Vintage 2022. Golden ale aged in oak barrels, with beetroots.

Barrel aged golden sour ale, with organic apricot pits

"Blend of honey wine, young and old lambics with blackcurrant maceration. Blackcurrant "Bentron" from Belgian organic cultivation. Honey wine from spontaneous fermentation, aged for 8 months in barrels. Fermented, aged, and bottled on the farm."

"Brussels Beer City turns five, and celebrates with a small festival with some friends: BierCult. It has teamed up with five Brussels breweries and five people from Brussels’ beer community to brew five different collaboration beers. Nanobrasserie L’Ermitage x Colleen Rakowski: Brotherly Love. A blond beer made with barley spelt and rye, and fermented with the ‘Philly Sour’ yeast strain in stainless steel, then aged for a year in separate Pinot Noir barrels from Burgundy, one of which also still contained wine lees."

"The beers in this blend of Aoltbeer matured on average for 15 months in red wine barrels. To this blend, we added locally grown plums. This luscious beer let you feel the last rays of summer sun. Bottled Nov. 2022, 800 bottles."

"Aoltbeer is the historic beer of Münster. To this small batch no. 08-2022 we have added organically grown Pinot blanc from piri naturel (Nahe). After two months of maceration in the beer, we pressed the concoction and let it mature in barrels for one year. Bottled in December 2022, 900 bottles."

"The beers in this blend of Aoltbeer matured on average for 12 months in red wine barrels. To this blend, we added organic rhubarb. This luscious beer let you feel the first joys of spring. Bottled Dec. 2022, 900 bottles."

"Aoltbeer is the historic beer of Münster. It matured on average for 15 months in red wine barrels. In this time, the beer developed its fruity and wine-like character. For this small blend no. 10-2022, we harvested organic mirabelles from our orchard. Tastes acidulous, refreshing and leaves a slightly jammy taste. Bottled December 2022, 800 bottles"

Blend of Saison beers with Chasselas grapes from Geneva. Pellicular maceration of the grapes during three weeks. Limited to 700 bottles.

"A blend of saison beers with Gamay and Pinot Noir grapes from Geneva. Carbonic maceration in whole bunches for two third of the grapes, the remaining third was crushed and destemmed. Maceration of 3 weeks in the beer before racking. 650 bottles."

"A blend of beers from the 2021 and 2022 seasons. A majority of the 2021 prune season with a 2022 Gamay and Pinot Noir season and cherry wine from the same year."

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

"Blend of Saison beers with Riesling grapes. Blend of 60% of a beer with pellicular maceration of the grapes during three weeks and 40% of direct press."

"Our first cider, fermented with a brett dominant house culture and barrel aged for a year in a bourbon barrel (Four Roses, second pass). 230 bottles and 1 keykeg released."

Blend of 3 beers aged between two and three years in oak barrels with Merlot Pomace.

Blend of BA Mix Fermentation beers with grape pomace.

First blend of BA spontaneously fermented beers.

400g/l of yellow peaches Demeter from "la Drôme" macerated in a blend of BA beers that was about 18 months old.