Spiced sour ale aged in Gin barrels with Crnaberries.

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

"Our seasonal beer to celebrate summer: lots of raspberries with a touch of rubarb for the indulgence. A refreshing and regressive beer to be enjoyed in the sun."

Red Wine Barrel Aged Saison with Plums. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020. best before is 08/2023

Red Wine Barrel Aged Saison with Cherries and Raspberries. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020. best before is 08/2023

Red Wine Barrel Aged Saison with Plums. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020. best before is 08/2023

"Volta is an homage the classic cycling race, Volta Catalunya, where this year was set to be the 100th edition. Brewed with organic Pilsner malt, malted and flaked wheat then infused with organic lemon juice, zest and organic Ceylon black tea. Conditioned in bottle. Tart and refreshing with floral tea notes."

Phi (Blond Sour) aged with rhubabrb

Amber Foeder aged sour ale

Vintage 2020. "Farmhouse ale aged in oak barrels, with red plums"

Vintage 2021. "Barrel aged goldens sour ale, with Sauvignon grapes."

Vintage 2021. Barrel aged sour ale aged with local Cabernet Franc grapes

Magnum. "Aoltbeer is the historic beer of Münster. The beers in this blend matured on average for 10 months in red wine barrels. In this time the beer devopped its fruity and wine-like character. For this small blend 01-2021 we have used cherries and sloeberries picked by ourselves as well as black currants from local organic farmer Maria Plage.

Magnum. "Aoltbeer is the historic beer of Münster. The beers in this blend matured on average for 12 months in red wine barrels. In this time the beer devopped its fruity and wine-like character. For this small blend 02-2021 we have used mirabelles from a local field orchard that we picked ourselve. This Aoltbeer shows a balanced acidity with lots of stonefruit character and jam.

"Alvinne Fellowship 2020 Ale No 1: Cuvée Elenna Marsala BA 100% Schaarbeekse Krieken"

"Alvinne Fellowship 2020 Ale No 4: SloePhi blended with BA Mead from De Mederie"

"Alvinne Fellowship 2020 Ale No 5: Cuvée Elenna 10 month BA on Vermouth barrel with seabuckthorn"

Phi aged with Sloeberries.

"Matinada is a special collaboration brew made at our brewery in Barcelona with our good friends at Dry River Brewing in Los Angeles. Dry clean dark sour with special additions of coffee from local Barcelona coffee roaster Nømad, Valencia oranges and dry hopped with Mandarina Bavaria hops. Notes of chocolate and oranges with a balanced acidity that's perfect for the winter holidays. Salud." best before is 26/03/2022

"Islay Brut is a blend of five barrels from four separate worts produced in June and November 2019, and May and October 2020. They fermented in small Islay whisky barrels, imparting aromas of maritime peat. The blend was made in August 2022 and refermented with golden caster sugar for a further year to produce a strong and dry beer. Finally, it received a large dose of bottle primings to produce a Champagne type carbonation.".

"In the bottles of the latest beer from the WILD series we have sealed a blend of our barrel aged Saison and super aromatic “Inka” peaches and “Lutówka” cherries. The beer owes to them not only a wonderful aroma but also a beautiful “rose” color with a small but long-lasting white head. Ends with a truly wild & funky aftertaste. This is the beer we dream to drink in these fresh early spring days. Voilá!"

"We gathered grapes for this mixture in person from a small local vineyard located just 20 km away from the Brewery. On the same day, we merged them with the beer base and left them fermenting for more than 12 days. The beer is very similar to our favorite French wines of the "glou glou" Pet-NAT type. It is filled with aromas of cherries and red fruits, balanced with delicate nuances. It is a lively cherry-colored rose, long-lasting beer. Non-pasteurized and changing over time – ideal for bottle fermentation!"

"Spon - 2 Year Blend : This is a blend of 1 - 2 year old spontaneously fermented beer. Inspired by the Lambic tradition - brewed with a turbid mash, long boil, aged hops - then cooled overnight in our coolship where it was naturally inoculated with native wild yeast - bacteria. Following the overnight cooling, this inoculated liquid was filled into rinsed - steamed neutral oak wine barrels where the beauty of spontaneous fermentation evolved over the months - years. The beer in your glass is a true wild ale. Absolute terroir. We hope you enjoy it."

"As years passed and our oak aged beer became more robust, we discovered many unique, interesting, single barrels deserving of a special release. Barn Owl was created as a response to these lone wolves, and has grown into a diverse, ongoing series that reflects the growing diversity of our barrel program. The name is a nod to the wise and exacting animal that keeps watch over the farmhouse (er..industrial warehouse), and the one-off creations are released sporadically throughout the year, just as soon as we deem the barrels ripe for the picking."

"As years passed and our oak aged beer became more robust, we discovered many unique, interesting, single barrels deserving of a special release. Barn Owl was created as a response to these lone wolves, and has grown into a diverse, ongoing series that reflects the growing diversity of our barrel program. The name is a nod to the wise and exacting animal that keeps watch over the farmhouse (er..industrial warehouse), and the one-off creations are released sporadically throughout the year, just as soon as we deem the barrels ripe for the picking. No. 23 is a blend of pale ales aged in American oak foeders, and refermented on two varieties of peaches."

"At its roots it's a rich, dark ale, but the time it spends in barrels with brett and bacteria harmonizes the ingredients, yielding bright levels of acidity and complimentary fruit flavours. A hybrid style of sorts, that defies simple categorization. A foundation of roasted malts lends aromas of chocolate, mocha, and charred wood, while the flavours are firmly rooted in tart berries, black forest cake, and subtle caramel. High, refined carbonation within a dry body."

"Farmageddon is our wild farmhouse ale that we've been brewing, blending, and aging for almost as many years as we've been open. The blending process allows us to maintain a common thread across batches, the aging adds nuanced layers, while the brett and bacteria work hard to create small idiosyncrasies in each release. It's a refined, effervescent, and delicious beer worthy of special occasions and idle weeknights. Distinct aromas of oak, green apple and gewurztraminer grape play wonderfully into flavours of pear, tropical fruit, white grape and vanilla. "

"Grandma’s Boy is a wild ale blend, aged in oak foeders for the better part of a year. Defined by firm acidity, refined brett character, and spritzy carbonation, it’s a beer that balances stone fruit flavour with soft minerality. This vazriant is conditionned on fresh prune plums from Niagara"

"Grandma’s Boy is a wild ale blend, aged in oak foeders for the better part of a year. Defined by firm acidity, refined brett character, and spritzy carbonation, it’s a beer that balances stone fruit flavour with soft minerality. This vazriant is conditionned on fresh shiro plums from Niagara"

Phi aged with Silverberries.

"Barrel aged golden sour ale, with local elderflowers."

"Barrel aged golden sour ale, infused with natural process SL-28 coffee from El Salvador. Elaborated in collaboration with our friends at Vaga Bon coffee roasters."

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

"Barrel-aged wild blond beer with elderflower. Once a year we brew a special blend for Dauw. After initial fermentation, when sugars are still present, we infuse the beer for one day with freshly picked elderflower. This results in an overwhelmingly aromatic beer, which becomes more rounded after long barrel aging. By mixing 3 years of vintages, we bring a lot of complexity to the beer. The young barrels add bitterness and floral scents, whereas the older barrels add ripeness and soften the character. Dew is a nice sour beer with rich elderflower, green pepper and citrus. In its aftertaste you can find the soft bitterness and the long lasting tones of spring blossom aromas."

"Doorn is a barrel-aged wild dark beer with 160 g/L local black berries. A vinious, sour and rich beer filled with aromas of coconut, vanilla and dark fruit. Aged for 30 months on oak barrels. Doorn is an extremely limited single barrel release." best before is 18/11/2023