BA blond sour beer (Zure van Tildonk) aged with sour cherries.

Wild West (Omega aged in red wine oak barrels) matured with raspberries and cherries.

Sour Blond beer aged in oak barrels with sloeberries.

Sour blond beer aged in oak barrels with gooseberries.

Triple kriek - oak aged.

Spontaneous fermented, coolshipped and aged in wooden barrels and matureed with Barbera grapes.

BA Blond sour ale with passionfruit. BB is December 2021

Phi (Blond Sour) aged with Smoked pineapples.

Sigma (Dark sour) macerated with Forest Fruits (Blackberries, Blueberries and Raspberries) for over 2 months.

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

Spiced sour ale aged in Gin barrels with Crnaberries.

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

Phi (Blond Sour) aged with rhubabrb

"Sour farmhouse tripel fermented with apricots" BBD is August 2024

Barrel Aged Blond sour beer brewed in collaboration wit La Calavera matured with pomegarnates, Grapefruit and Orange

Spontaneous fermented, coolshipped and aged in wooden barrels and matureed with local sour cherries. This blends contains 1,2 and 3 year old beer.

Sigma (Dark sour) and Phi (Blond Sour) Blended and aged with blackcurrant.

Sour quadruple - Dried Figs. Collab Letra

Phi (Blond Sour) aged with rhubabrb and then dry hopped with Amarillo hops.

"Smokey Islands is the result of a collaboration with Gili Drinks. Phi was aged for several months on a Kilchoman peated whisky barrel, was blended with fresh ginger juice, some honey and pineapple pulp (400l beer/200 l juice ratio). We gave this "cocktail" some time to blend in well, resulting in a spicy fruity smoky sour. This is not just another ginger beer, with Smokey Island we once again challenge you to #dare to go wild."

"Wild sour beer with maceration of glazed elderberries and ugni grapes"

"Mix ferm gently sour beer with a maceration of locally foraged Artemisia Abrontanum (tastes a bit like cola) and limequats (mix of lime and kumquats) from a producer in the Pyrénées (1h45 drive). 3 month lagering in tanks."

Sour ale with plumms & smoked beetroot.

"Spontaneously fermented and aged for years on some of the finest red wine barrels from the Bordeaux area in France"

"Pure tropical vibes in a can! Chug it like it's hot." Sour w. Passion fruit, Mango, Pineapple and lime

"Nice balanced blend of 8 barrels of various barrel aged sour beers with a lot of fresh from the day pomace of Roussane, Marsanne and Grenache Blanc."

"Nice balanced blend of 8 barrels of various barrel aged sour beers with a lot of fresh from the day pomace of Roussane, Marsanne and Grenache Blanc."

Stu Mostow collaboration brew aged on plums

Sour with blackcurrants, blueberries and cherries

Imperial stout with local hot peppers.

"Bière noire forte issue d'un assemblage d’Imperial Stout jeune, et de bières vieillies en barriques (Robust Porter et Belgian Dark Strong Ale)"

"slightly funky grisette on very local peaches & nectarines."