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

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

"Alvinne Fellowship 2020 Ale No 6: Spontaneous Fermentation (40%) blended with mixed fermentation farmhouse sour with quince (60%). 15 month BA on Bordeaux."

Phi aged with Sloeberries.

"Pastry Stout brewed in Collaboration with our dear friends at Imagine Nation over in Missoula. Affogato inspired with Toasted Hazelnut, Espresso Blend from Studio Roasters here in Bozeman and Tahitian Vanilla Bean."

"Summoned from its rest in rum barrels after fourteen long months, this hefty stout totes tones of spice cake, Demerara Sugar, and nutty cocoa. Brewed in collaboration with our dear friend John Laffler of Off Color Brewing, allow this paranormal stout to warm slightly in the glass before you put your fuzzy paws on it."

Imperial Porter brewed with maple syrup and aged in bourbon barrels

After brewing this imperial stout, it was aged in bourbon barrels for 14 months and conditioned on vanilla beans, almonds, cacao, and pecans.

Bourbon Barrel aged Stout with coffee, cacao nibs, and vanilla beans added

"In 2015, we had a one off imperial stout aging in barrels for close to a year. These barrels had a rich chocolate/vanilla character. But were asking for a boost. Stauf's coffee roasters in Columbus, Ohio nailed the perfect roast on some authentic Jamaican Blue Mountain coffee to compliment this barrel-aged stout."

"The hauntingly good brew in your hand is rife with dark complexities. Seven malts were used to create deep flavors of coffee, chocolate, caramel, and molasses. A hint of bitterness and herbal character from carefully selected European and American hops help support the monolithic maltiness. This special batch was aged in bourbon barrels and conditioned on vanilla beans and whole coffee beans. A truly decadent brew that is intended to be poured into your favorite snifter annd given time to warm up from its dark and cool resting place."

Lambic with Sushi Ginger.

"We are proudly introducing our next collab with one of a kind polish brewery Funky Fluid! To the extractive, Imperial Stout base we added extremely aromatic caramelized almonds, cocoa nibs, and infused it with the nitrogen to obtained the smooth - velvety texture!"

"Release number 11 from our small and lovely barrel room. A Mixed Fermentation Bière de Garde, co fermented with an expressive Franco-Belgian yeast strain and our house Brettanomyces blend. The malt bill in this beer is more complex than our average standard in wild beers. Showcasing a blend of Pilsner, rye, wheat and 4 special caramel malts. Hopped with our very best German Tettnanger and Hersbrucker hops. Fermented first in steel tanks and then rested for a year in second use Bourbon barrel that previously contained one of our lovely Baltic porters. Bottled in early fall 2020 and bottle conditioned since then to get a fine, and elegant medium carbonation."

"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!"

A blend of blond barrel-aged beers (finesse Pure Oak, Extase, Tous va bien, fresh passe partout (white maltport) dryhopped with First Gold and flavored with sweet woodruff.

"Brewed with cocoa nibs, vanilla - almonds for decadent, chocolatey flavor blended with a soft - fluffy vanilla sweetness - complimented by a subtle nuttiness from the almonds. A flavorful treat that will have you closing your eyes and picturing yourself floating lightly on smooth, chocolatey stout waves."

"In Gooik's fields ripen the most beautiful apples, those appels ferment together with lambic to this Pajotse cider. This variety of apples gives an intense extra flavor to the lambic that is fermented on wooden barrels. 45kg on 100 liters young lambic."

Fruit lambic without refermentation: 600 kilos of cranberries and 400 kilos of raspberries are fermented in a barrel together with 1500 liters of lambic.

"The Mûre Tilquin à l’ancienne (6.0% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260-300 gr fruit per liter."

"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."

Blend of Saison and one year old lambic from De Troch.

"This series of herbal beers is dedicated to the seasons. Each beer stands for a particular season, so you can drink your way through the year. We used rosemary from our family garden, which lend the beer its herbaceous and woody aroma. This blend is matured on average 10 month in red wine barrels."

"Spontaneous Farmhouse Cider made from Apples and Pears of local field orchard. Fermented in oak and cherry wood barrels for six months. Harvest of 2020."

"Spontaneous Farmhouse Cider made from 60% Apples and 40% Pears of local orchard. Fermented in oak barrels for six months. Harvest of 2020."

"Spontaneous Farmhouse Cider made from 60% Apples and 40% quince of local field orchards. Fresh, fruity and with a pronounced acidity. Varieties : Belle de Boskoop, Winterglockenapfel, Portugieser and Konstantinopeler. Fermented in oak barrels for seven months. Harvest of 2020."

Organic lambic matured with organic cassis (Black Currant). Around 300 grams of fruit per liter of lambic.

Season 2019-2020. Assemblage #78. Bottled on 30/09/2020. "For this Oude Kriek Intens Rood, we macerated sour cherries for almost nine months partly on oak and partly on stainless steel. We chose both jyoung and two-year oude lambiic for maceration, originating from four different barrels and seven different brews. We blended with another two young lambics from one barrel and two brews. The final fruit intensity is 458 grams of sour cherries per litre of Intens Rood. A part of this blend was bottled on 750 ml bottles and a part on magnums. 100% 3 Fonteinen."

Spontaneous fermented cider aged with blackcurrants.

"spontaneous fermented applejuice became cider, during and after fermentation honey was added."

Phi aged with Silverberries.