"Our take on a classic style of beer. A blend of fresh and aged Flemish brown Ale. 60% of the blend was aged for over 1,5 years in a red wine foudre and after that the beer was aged for another year in bordeaux wine barriques. We also blended in a few bourbon barrel aged brown ale to give the blend a hint of American oak."

Collaboration with Granizo, Vermouth barrel aged flemish sour ale.

Sour w. Syrah pomace, raspberries and homemade grapefuit tonic.

Sour lager infused with Pipnot Noir Pomace

"Bière sauvage de fermentation mixte aux baies de sureau confites et aux baies de raisin (ugni blanc) pressées puis macérées en cuve. Belle tension, joli violet, persistante en bouche, elle laisse découvrir sa complexité tout le long de la dégustation"

"Bière de fermentation mixte modérée sur l'acidité avec macération d'une cueillette armoise cola et de limequats (origine Pyrénées Orientales), gardé 3 mois en cuve pour affinage."

Sour with Indian coriander, juniper, angelica root, eucalyptus, lemon peel, orris root (colab with Corpen Gin)

Farmhouse with cacao from Astro Roasters and vanilla

""La petite swill" est une collaboration avec nos amis québécois, Pat et Éric de la Microbrasserie Auberge Sutton Brouërie. Lors de leur visite en août 2022, nous avons sélectionné différentes barriques de saison dans notre chai. Cet assemblage de bières brassées en 2021 a ensuite refermenté 5 semaines sur de la rhubarbe fraîche, avant une longue refermentation et maturation en bouteilles. Notre patience a été récompensée par cette très belle bière qui fait communier à merveille la rondeur des fûts de chêne utilisés, avec l'acidité et le fruité de la rhubarbe. Les céréales rustiques apportent tout le corps nécessaire à cette bière qui a déjà vu passer quelques saisons."

"A Rackhouse sour aged for 2 years in Vin Santo dessert wine barrels from Italy. The result is vibrant sour notes froum our house mixed culture, vinous oak, honey and sweet dried fuits. A truly sacred Rackhouse sour."

Wild ale dry hopped with Saaz hops.

Double Mash Balsamic Sour. Blend of Marsala, Vermouth & Banyuls Barrel aged

"Brassin refroidi en coolship lors d'une nuit de novembre 2019. L'assemblage est constitué à 20% de bière spontanée et de fermentation mixte d'une sélection de levures. Trois ans d'élevage en barrique de Chablis, sémillon et vin rouge sont ensuite venus la sublimer."

"Assemblage de barriques issues de fermentation mixte. Nous avons fait infuser des branches de sapin blanc (Abies alba) et du genèvrier (Juniperus communis) de la forêt du domaine de Vaumorin. "

BA Wild ale infused with elderflowers

"Our Sunstead series captures the essence of perfectly ripe stone fruits, allowing us to savor the warm flavors of summer all year long. The base beer is a blend of one, two and three-year-old Danish Wild Ales aged in white wine barrels. We racked this onto freshly destoned and crushed white Saturn peaches at a rate of over 600 grams of peaches per liter, and left it to macerate with the fruit for over a month before bottling. This complex, soft and juicy beer tastes almost like biting into a fragrant peach, transporting you back to the high days of summer no matter when you drink it."

"This is our tribute to the hardworking "arrumbadores" whose labor and skill kept Spain's historical Sherry bodegas running for centuries. We aged our Danish Wild Ale in Oloroso, Pedro Ximenez and Palo Cortado casks for two years before crafting the final blend. The combination of these Sherry barrels makes for the perfect balance of sweet and dry, and imparts a rich and complex melange of toasted nut, dried fruit and spice flavors to our Danish Wild Ale."

"For our Maturation series, we select beers aged in a single type of barrel to showcase how different casks affect the final character of a beer. We aged our Danish Wild Ale in a large, very old Oloroso Sherry Bocoy cask made of chestnut wood for two years, and blended this with a smaller amount of two-year-old Danish Wild Ale aged in a traditional oak Oloroso barrel. The Oloroso casks enhanced the beer with flavors of toasted walnuts, caramelized fruit and spices."

"This beer is a blend of 75% two-year-old Danish Wild Ale macerated with fresh Riesling grapes from the Mosel wine region in Germany and 25% three-year-old Danish Wild Ale macerated with Pinot Noir grapes from Rhodt unter Rietberg, Germany. We carefully crafted this blend to evoke the pink hue, mild tannins and delicate fruit flavors of European rosé wines. The final blend was then aged in stainless steel to achieve a deeper and more harmonious wine character. Like a fine wine, this beer is an excellent candidate for extended aging due to its high proportion of German Riesling grapes"

"Wild Ale with our house culture yeast (Méthode Ghantoise) and riesling grapes, aged on oak Barrels"

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

"Farmhouse Sour brewed with Belgian malts and Belgian hops, with Morpheus yeast, macerated with sloeberries."

"This beer matures for 12 months in oak barrels with our indigenous yeasts and bacteria. At the end of maturation we add a selection of ancient varieties of local peaches"

"Blend of 50% fresh farmhouse and 50% spontaneous beer 18 moth barrel aged. All ingredients are Italians. Little bit of rye malt. Cascade and crystal hops from Italian Hops Company. Finished with some Garganega grape must. Happy 10 years birthday La Tana a Bruxelles !!! "

"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."

"This beer matures for 12 months in oak barrels with the indigenous yeasts and bacteria from our vineyards. At the end of maturation, we add fresh elderflowers and a selection of white grapes we grow on Berici Hills. Unfiltered, bottle conditioned. Beer in evolution."

"Bold acidity and bright fruit work in concert in this variation on a theme of 2017 release Acid Jam. The spirited call and response of fresh orange zest and rich oak deliver a sweet and sour treat. Burst Into Song was housed in four different barrel types. White Wine (Chardonnay) barrels held 55% of the beer, and Rum accounted for 25%. The remaining 20% was split in equal measure between Triple Sec and Bourbon."

"A mixed fermentation sour brewed in collaboration with Nevel Wild Ales from the Netherlands. This Norwegian sour was brewed with locally foraged juniper and fermented with Kveik yeast, then aged in a Foeder for 18 months with our house mix culture. The result is a nuanced mixed fermentation sour with bright acidity, citrus fruits and wild funk."

"Fermentation ouverte dans le coolship avec nos levures dans notre chai. Affinage deux ans dans trois différentes barriques de vin rouge français avant assemblage. L'ajout de framboises et de cassis à la bière a été effectué trois mois avant la refermentation en bouteille."

"Fermentation ouverte dans le coolship de notre chai avec nos levures. Affinage de deux ans dans deux barriques de vin rouge français avant assemblage et ajout de feuilles fraîches de shiso rouge."

"Amber Lees was brewed to have a fairly rich and sweet malty body, balanced by firm bittering and relatively high acidity. This second blend has a touch more poise, along with a little more aromatic interest courtesy of the trans-atlantic dry hopping. This was made from a blend of 2 worts produced in May and August 2021. Half the blend fermented in two freshly emptied, unrinsed cider barrels. The other half in two California white wine barrels. The resulting beer was dry-hopped with whole-leaf Mosaic and Goldings, before priming with dark muscavado sugar for bottle conditioning. After a short 2 months in bottle the aroma is currently one of the most fruit-forward we have produced, with blueberry, strawberry, orange, and ginger in abundance."

"What happens when you put 100 bitterness units (akin to a bracing west coast double IPA) into a traditional turbid mash wort? We have always taken inspiration from the wide ranging flavours our neighbouring west-country cider makers are afforded by the huge array of cider apples grown locally. We aim to brew an equally wide range of worts, to give us an equivalent array of flavours from which to blend finished beers. After a night in the coolship, the wort was run into three small oak barrels, where it was left to ferment for 16 months. During fermentation, the bitter hop compounds restricted growth of lactic acid producing bacteria."

"Our fourth edition of Saison Cider Cask is a blend of four barrels produced in November 2020 and June 2022. The contrasting brews used a variety of grains and a mixture of aged and fresh European hops. Fermentation took place in fresh cider barrels from Oliver's Cider and Perry, as well as Ross-on-Wye Cider and Perry Company. The finished blend was dry-hopped with whole-leaf Kazbek and Brewers Gold before conditionning in bottle."

"Standing beer is brewed in the summer and fermented with ale yeast in our coolship at ambient temperatures. The wort is made from barley, spelt, rye and European hops. Maturation takes place in large oak casks with wild yeast and bacteria, until the winter. Finally the beer is dry-hopped with whole-leaf hops and bottle conditioned for several months before release."