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

"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."

"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"

"An everyday, juicy, drinkable sour with punchy hop aromatics and fruity foundational flavours. Low bitterness, light body, and pale yellow in colour, with notes of fuzzy peach, tangerine, and cedar. This limited edition Jelly King variant was conditioned on loads of strawberry and rhubarb purée and boasts juicy aromatics, a dry body with notes of strawberry pie, rhubarb jam, and citrusy hops. You're welcome."

"This edition is a barrel aged wild ale blended with the recent harvest of 2021 Gamay Grapes. It’s a nod to the Beaujolais Nouveau style, which celebrates young wine, fresh fruit, and bright flavours."

"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. And every so often we decide to age a batch with Montmorency cherries because sometimes the cliche "with a cherry on top" is both figurative and literal. Not to mention, delicious. Lots of balanced acidity, distinct cherry aromatics and flavour "

"Vines is a series of oak aged wild ales that celebrates wine grapes in all manifestations. This blend was inoculated with the wild yeast from 2019 red grape skins, aged for a year in oak, and refermented on 2020 Merlot, Cabernet Franc & Cabernet Sauvignon."

"A Flemish grape ale with Morpheus yeast and Muscaris grapes from winery Hoenshof in Belgium"