Breweries

All beers

3 Étoiles

9% vol.

Sour strong ale aged in Armenian brandy barrels.

Abbaye de Saint Bon-Chien 2017

11% vol.

Sour strong ale aged in red wine barrels.

Abbaye de Saint Bon-Chien Grand Cru

11% vol.

Sour strong ale with double aging in red wines and Rum barrels.

Abruxensis Mandarino

6% vol.

Farmhouse ale with a mix of indigenous yeasts and addition of tangerines in maceration.

Abruxensis Melograno

6% vol.

Farmhouse ale with a mix of indigenous yeasts and local pomegranate juice.

Alm

5.5% vol.

Saison with forgotten herbs like mugwort and southern wormwood.

Almost Kriek

5% vol.

Sour ale aged in red wine barrels with the addition of 30 kg of cherry from Navarra. Made with Pils malt and aged hop as per Belgian tradition.

Amber Blend #18

6% vol.

Wild ale resulting from the blend of five barrels: 1604 (6-month-old Amber), 1733 (7-month- old Amber), 1746 (7-month-old Amber), 1747 (10-month-old Amber) and 1778 (5-month-old Amber).

Amber Blend #19

6% vol.

Wild ale resulting from the blend of four barrels:1704 (11-month-old Amber), 1737 (6-month- old Amber), 1756 (6-month-old Amber) and 1810 (8-month-old Amber).

Amphiron

6% vol.

Sour saison with sea buckthorn

Anniversario 2018

7.4% vol.

Barrel aged sour ale with cold infusion of cypress cones and walnut leaves after a primary fermentation with brettanomyces Lambicus.

Apricot Canary

6.5% vol.

Blend of young and old golden ales matured in neutral oak and then conditioned on ripe apricots.

Artemisia Absinthium

A sour beer infused with wormwood flowers

As it Were Batch #2

5% vol.

Barrel fermented ale with Hallertauer Mittelfrüh hops. The beer has been made with malted barley and raw wheat, then fermented in oak without temperature control by a mixture of yeasts and bacteria.

Badmotor Finger

4.8% vol.

Gose flavored with fruit and mint.

Baies & Arbres

6.8% vol.

Golden wild ale with 42% unmalted wheat and 58% pale barley malt, hopped with 4-year-old leaf hops from local farms, and a small amount of fresh pellet hops. Aged in neutral oak red wine puncheon barrels and refermented with black and red raspberries. Finally blended with a small amount of 1, 2 and 3-year-old beer, and further conditioned on spruce tips.

Barrica Cireres

5.5% vol.

Mixed fermentation aged 2 years in oak barrel and fermented 3 months with cherries.

Basoan

5.5% vol.

Sour ale with red fruits aged in barrel for 8 months.

Beauty Sleep

8% vol.

Barrel aged saison with raspberries.

Beerbrugna

7% vol.

Wild ale refined in barrel for 1 year with damson plums.

Berliner Mango weisse

4.3% vol.

Berliner weisse with totapuri mango

Bière de Foudre

4.9% vol.

Grisette with rye, aged in foudre

Birra Madre in del Bosc Maribulàn

4.8% vol.

Lambic with sourdough starter and wild plums (maribulàn).

Birrozzo Albicocca 2014

7% vol.

Wild beer matured for 2 years in oak barrels with the addition of apricots.

Birrozzo R. Pompelmo 2017

6% vol.

Blend of wild beer with the addition of whole grapefruits during grinding

Birrozzo di Terra 2016

6% vol.

Wild beer with Trebbiano grapes and gentian roots.

Birrozzo di Zio Franco Rosso 2014

7% vol.

Blend di wild beer con aggiunta di pompelmi interi in macerazione.

BitterGose al bergamotto

5% vol.

Beer aged for 3 years in cask ex Brandy, with bergamot skins and left to rest for 11 months in aromatic cask.

Bizarre Love Triangle

7% vol.

Triple fruited sour brewed with passion fruit, mango, peach and Himalayan rock salt. Brewed in collaboration with Fuerst Wiacek.

Black Mama

6% vol.

Spontaneum aged 3 years with elder flowers, cold-dyed for a further year in cask.

Blackberry Sour Saison

7% vol.

Sour ale with saison yeasts and blackberries.

Bloei

6.1% vol.

Barrel aged wild blonde ale with aromatic summer herbs: yarrow, mugwort, rosemary and thyme.

Blondette

6% vol.

Sour ale fermented in oak barrels with several wild yeast and lactic acid bacteria strains.

Breaking Camp

5.3% vol.

Blend of barrel aged golden sour ale brewed on 03/2016, 04/2016 and 12/2016, refermented with black raspberries.

Brom

6% vol.

Tart raw beer fermented with raspberries.

Brut Nebbiolo

6.5% vol.

1,5-year-old Lambic fermented with Nebbiolo grapes.

Brut Olasz

8% vol.

Oude lambiek with Olasz Riesling must.

Bärentöter Sour Gose Bock

6.6% vol.

Strong gose, made of six different malts, with coriander, orange peel and a touch of Ceylon cinnamon.

Cacao Nib Dark Sour

4.7% vol.

Dark sour ale aged in a fresh whisky butt with organic cacao nibs.

Carpe Diem Mañana

9% vol.

Wild fermentation ale brewed in wine barrels with lots of hops.

Carteria N.1 (Sour Blend 2016/2018)

7.1% vol.

Preview at Sour Festival. Limited edition blend of barrique from 1 to 3 years including the first batch entered in bottaia.

Cassis

5.2% vol.

Fruit sour ale mainly fermented with brettanomyces yeast and black currants.

Cassis Spontaneum

5% vol.

Spontaneum aged 3 years with three steps Solera method, with 30% black currant and vanilla in barrel for a further 11 months.

Cerasella

6.8% vol.

Spontaneous fermentation of Sourella 2017 with cherries.

Cleansing Ale

4.9% vol.

Farmhouse ale brewed from mixed culture fermentation.

Coolship UrGose 1375

6% vol.

Gose brewed according to an old recipe book from Goslarer Gose, with cinnamon, wormwood, spruce twigs and yeast from original Gose bottles from the 1940s then fermented in coolship. Afterwards the beer is aged for 3 years in wooden barrels.

Cuvée

Bland of XinoXano, saison brettato and saison barricata

Cuvée

7% vol.

Old sour ale blended with Girardin’s Lambic.

Cuvée Henri Street Sleeper

6.2% vol.

Barrel aged saison with 25% of mixed unmalted ancient cereals from Sannio (oat, barley, durum wheat, soft wheat and spelt). Six months barrel aged with brettanomyces isolated from Sourella and dry hopped with hops from Italian Hops Company. Collaboration with Nanobrasserie de l'Ermitage.

Cuvée de Mugnega

7.8% vol.

Sour ale aged in oak barrels with brettanomyces Bruxellensis with subsequent maceration of two different varieties of apricots Orange Rubis.

Czech Nightmare

5% vol.

Blend of beers fermented with grapes with saison beer and berliner weisse.

Deep Double Raspberry Imperial Gose

6% vol.

Double fruited imperial Gose brewed with raspberry puree. Soured with lacto culture and seasoned with Pink Himalayan salt and chunk of oats.

Deer Years

5.8% vol.

Sour ale aged in oak barrels lined with Spanish Cedar. Collaboration with Modern Times.

Demonteller

5.2% vol.

A mixed culture saison hopped with Galaxy and Mosaic. Fermented and aged in oak foeder.

Derwent Aromatic Spelt Ale

5.2% vol.

Farmhouse ale naturally soured by the microorganisms present on the raw spelt and completed by the aromatic complexity of whole hop flowers from the Derwent Valley.

Eldr

6.6% vol.

Raw sour ale partly fermented in foeder.

Export

7% vol.

Dark beer with fresh blackberries infused for 8 months.

Family Whistle

7.5% vol.

Barrel aged saison with passion fruit.

Farmhouse Ambigua

5.6% vol.

Native infusion ale with Kunzea Ambigua, Christmas bush and Tasmanian pepper.

Farmhouse Saison

6.2% vol.

Saison fermented with native yeast and bruxellensis

Fearless Traveler

6.5% vol.

Farmhouse ale brewed with Merkén and refermented with fruit from the prickly pear cactus. Merkén is a blend of ground smoked chilis, toasted coriander and salt. Collaboration with Cervecería Granizo (Quilpué, Chile).

Field Spirits

10% vol.

Dark rye wild ale aged in fresh wine barrels.

Fig Dish

6% vol.

Gose fermented with figs.

Flos Alba Frutti di Bosco

5.7% vol.

Wheat ale naturally soured in barrique with berries.

Flos Alba Rabarbaro

5.7% vol.

Wheat ale naturally soured in barrique with rhubarb.

Flos Alba Uva Spina

5.7% vol.

Wheat ale naturally soured in barrique with gooseberry.

Forester Wild Amber Ale

5.5% vol.

Farmhouse ale featuring the Pride of Ringwood whole hop flowers from north east Tasmania's Forester river region.

Foudre #2

6.5% vol.

Foeder aged saison.

Frosy

5.7% vol.

Blend of barrel aged golden sour ale brewed on 01/2016 and 10/2016 refermented with Balaton and Montmorency cherries.

Fruity Watergeus

6.5% vol.

1 year old Lambic which is ripened for another year with cherry and blackberries.

Gamma

6.5% vol.

Gamma is a single barrel packaging. Aged in American Oak barrel holding Muscat wine in a Solera method.

Gloed

5.8% vol.

Barrel aged wild ale with local cherries and blackcurrants.

Godzilla

18% vol.

Oak aged sour barley wine made through 4 fermentation cycles with 4 different yeast strains.

Gold Blend #18

5% vol.

Wild ale resulting from the blend of four barrels: 1711 (12-month-old Gold), 1714 (7-month- old Gold), 1806 (8-month-old Gold) and 1826 (6-month-old Gold).

Gold Blend #19

5% vol.

Wild ale resulting from the blend of four barrels: 1711 (12-month-old Gold), 1714 (7-month- old Gold), 1806 (8-month-old Gold) and 1826 (6-month-old Gold).

Good as Gold Blend #3

5% vol.

Good as Gold is a 50/50 blend of barrel aged Gold with fresh Gold that has just completed primary fermentation.

Goumi Bärliner

6% vol.

Strong Berliner Weisse with gummi bears.

Graff

9.2% vol.

Hybrid ale made of barley malt and apple juice, aged in second-use oak barrels for over a year.

Grand Cru Bruocsella

5% vol.

Vintage Lambic. All beers come from the same production season after maturing for 3 years in barrels.

Griotta

5.8% vol.

Sour fruit ale fermented spontaneously and brewed with Griotte cherries.

Gueuze

5% vol.

Blend of 1, 2, and 3-year-old Lambic with wheat and malted barley from organic farming.

Hedgerow Blend

6.1% vol.

Golden amber sour saison brewed with freshly picked green wild hops, wild plums and damsons.

HoeyBier

6% vol.

Saison aged in white wine barrels. Collaboration with Peter Hoey.

Home Bretta

10.2% vol.

Brett strong ale with raspberries.

Hopeless Romantic Elderberry

6.8% vol.

Naturally fermented for 6 months in barrel then aged with freshly foraged elderberries.

Hoppy Berliner Weisse

3.3% vol.

Berliner Weisse hopped with Mosaic and Chinook.

Huon Farmhouse Dry Cider

7.5% vol.

Traditional, unfiltered, farm cider made using only apples and wild microorganisms.

Impombera

6% vol.

Sour ale with raspberries.

Incrocio

6.8% vol.

Wild sour ale aged 15 months in barrel with indigenous yeasts and grapes from Moscato Bianco and Incrocio Manzoni.

Infinita

6.5% vol.

Sour IGA with 15% of Fiano Di Meo grape must and kvaik yeast. Beer with lactic fermentation.

Inverno nucleare

8.5% vol.

Imperial stout with Abate pears, passed in barrels by Mc Callan

Istà

5.7% vol.

Farmhouse ale aged 6 months in barrel with indigenous yeasts.

I’M

8% vol.

Italian grape ale with must from white grape Incrocio Manzoni then aged in barrique.

Jamaica

5.5% vol.

Berliner weiss with hibiscus flowers, juice and bitter orange peel

Joey Ramone

6% vol.

Flanders red ale from foeder, blended with small barrels.

Kapp

3.4% vol.

Raw beer is inspired by the Bière de Coupage method. 10% foeder aged sour beer was first added to the wort. Then Kveikyeast was added to kick off the primary fermentation.

Kernel Stone

5% vol.

Golden wild ale with fresh plumcots from Yarralee Orchard in Bathurst.

Klingsor

20.5% vol.

Barley Wine Bitter gruit aged 3 years in oak and 1 year in acacia

Kriek

5% vol.

Blend of Lambic with cherries.

Kriek

7% vol.

Sour ale fermented with cherries and blended with Lambic.

Krieklambic

De Ranke's Lambic style with added cherries

Krikon

5% vol.

Fruit sour ale fermented in oak barrels with damsons.

Krypto

6% vol.

Brett and lacto raw sour fermented in foeder.

La Mummia 2016

7% vol.

Mixed fermentation beer made from aging of Runa in barrique ex Barbera.

La Tache

7% vol.

Table sour made of malted barley, wheat and Cascade hops. The beer spends 3-9 months in barrels during a long fermentation prior to a month-long dry-hopping.

La-Too Much

6.5% vol.

Lactic farmhouse saison with lemon verbena.

Lambic

Lambic aged for 3 years on wooden barrels.

Lambic

6% vol.

Lambic

5% vol.

Lambic

5% vol.

Lambic

5.5% vol.

Lambic

6% vol.

Lambic

5% vol.

Lambic

5.5% vol.

Lambic

6% vol.

Lambic

6.5% vol.

Lambic Jaune

5% vol.

Lambic matured in second use French Vin Jaune barrels from the winemaker Stéphane Tissot.

Lambic With Earl Grey Tea

6% vol.

Lambic with the earl gray in infusion

Lambic With Lapsang Souchong Black Tea

6% vol.

Lambic with the Lapsang Souchong Black in infusion

Lambic d’Aunis

6.5% vol.

Lambic with Pinot d’Aunis grapes.

Lambiclegni

5.5% vol.

Blend of 2 lambic style of 2017 and 2018

Le Bucce Bianco Riserva

7.3% vol.

Wild sour ale aged 15 months in barrel with indigenous yeasts and Tai Bianco grapes.

Le Bucce Rosso Riserva

7.4% vol.

Wild sour ale aged 15 months in barrel with indigenous yeasts and Pinot Nero grapes.

Le Trait d'Union

6.5% vol.

Blend of 75% Extraomnes Straff and 25% Cantillon Gueuze.

Lolita

3.5% vol.

Berliner weisse with raspberries and rhubarb

Lubber Fiend

5% vol.

Blend of barrel aged spontaneously fermented sour ale brewed on 01/2017 with oat and barley and fermented with black raspberry, red raspberry and sour cherries.

Lumberjack Juice

5.9% vol.

Sour ale with sticks, leaves and spices from the forest, including spruce tips and juniper twigs. The beer has been soured with the natural live bacteria from the malt and dry hopped with Nelson Sauvin and other hops.

Mama Sour

5.9% vol.

Beer fermented with sourdough and aged in barrique for 12 months.

Marquis de Myrtille Deux

8% vol.

Beer naturally fermented in steel, aged in barrels with blueberries.

Marsilia

5% vol.

Gose with coriander and Trapani salt.

Miss Sour 2015

8.9% vol.

Blend of Montegioco’s beer must aged in Barbera wine barrels.

Montmorency vs. Balaton

6.1% vol.

Barrel aged sour beer refermented with Montmorency and Balaton cherries from Michigan.

Mooncherry

8.5% vol.

Blend of barley wine aged in grappa barrels and sour beer with cherries (25% by weight).

Mosaikk

4.8% vol.

Half modern pale ale and half traditional Norwegian raw beer. It´s fermented with Norwegian heritage yeast, Kveik, and dryhopped with Mosaic hops.

Mourvèdre/Carignan

6.5% vol.

A blend of two grapes varieties:75% Mourvèdre and 25% Carignan.

Nath

5% vol.

Lambic of 1 and 2 years of age with rhubarb.

Nature Sambuco

6.5% vol.

Wild ale made with elder and native brettanomyces.

Nature Terra

6% vol.

Wild ale made with Montepulciano d'Abruzzo grapes and native brettanomyces.

Near and Far

Barrel aged honey-saison base, brewed in 5/2017, re-fermented in the barrel with Gewürztraminer grape juice and passionfruit puree, then lightly dry hopped with Cascade.

Negà

7.2% vol.

Wild sour ale aged 15 months in barrel with indigenous yeasts and Garganega grapes, partly dried.

Nessun Dorma

6.8% vol.

Vieille saison fermented with Saccharomyces and aged 8 months in tonneaux and barriques that previously contained wine.

Oak Leaf 2015

6% vol.

Oud Bruin with handpicked oak leaves.

Oak Leaf Harvest 2017

6% vol.

Oud Bruin with handpicked oak leaves.

Obroxxxo

5.5% vol.

Lichtenhainer. Sour wheat beer brewed with self-smoked malt.

Old Fruity Walker

8% vol.

Old ale with raspberries and blackberries.

Organic Harvest Saison 2018

6.7% vol.

Brewed with only organically grown Suffolk hops and barley. Primary fermented with a saison yeast then secondary fermentation in oak barrels with wild yeast.

Original Ritterguts Gose

4.7% vol.

Gose with coriander and salt.

Oslo

5.1% vol.

Sour lager

Otella

7% vol.

Brett chocolate kriek with carob chocolate and sour cherries.

Oud Bruin Cherry 2017

6% vol.

Oud Bruin with cherries.

Oud Bruin Cherry Harvest 2016

6% vol.

Oud Bruin with cherries.

Oude Luiaard

7.1% vol.

Blend of two beers (Nessun Dorma e Piè Veloce Brux) with the Lambic of 18 months of Oud Beersel.

Oval

7.5% vol.

Wild beer with spices and citrus peel.

PMA

5.3% vol.

Pale modern ale produced with oats in collaboration with the charity Hardcore Hits Cancer.

Panigada

5.8% vol.

Brett farmhouse ale with elder flowers.

Pecheresse Spontaneum

5% vol.

Spontaneum from single barrel with 30% nectarine peaches for a further 11 months.

Pellecchiella

5.1% vol.

Sour ale with Crisommola apricots from Vesuvio, aged in French oak barrels.

Pinot Noir/ Regent

A blend of beer and natural wine we made from our homegrown grapes

Pinotin

Another blend of beer and natural wine, also from our own grapes

Pint-O’

6% vol.

Naturally soured Derwent Spelt Ale aged for 12 months, in open barrel, with whole bunch Pinot Noir marc (skins, pulp, seeds, stems).

Piè Veloce Brux Cascade

7.4% vol.

Brett ale with wheat and rye, fermented with brettanomyces Bruxellensis and matured 3 months in barrel. In the final phase the beer receives a delicate dry hopping of Cascade.

Proceeds the Gentian

A gentian root and bitter oranges infused

Pruim Quetsche Lambiek

5% vol.

Spontaneous fermentation refined in barrel with wild blackthorns.

Prunus Persica

6.2% vol.

Fruit sour ale style made with Pils and Caramel malts, peach from Sartaguda and Glacier hops.

Pruss Perdù

6% vol.

Mixed fermentation with brettanomyces and lactobacillus and pears added.

Pseudo Bruin

8% vol.

Blend of amber ale aged 2 years with brett and scotch ale, fermented with wort of Aglianico grapes.

Pyrus

6.5% vol.

Golden farmhouse ale fermented in open top Cognac barrels and conditioned on caramelized local Bartlett pears.

Ralph

9% vol.

Mixed fermentation ale brewed with white fir tips.

Raw Ale Summer 2018

5.5% vol.

Ale brewed in a traditional way with baking yeast, without boiling and without hops. The beer is spiced with roasted pinecones, heather and tree bark.

Ritterguts Spezial-Gose

5.2% vol.

Leipzig sour wit gose with bergamot peel, coriander and three different hops.

Rose Gold

Golden barrel aged wild ale refermented with fresh, local Morello sour cherries.

Rose Lambic

6.8% vol.

Lambic infused with rose petals.

Rosé de Gambrinus

5.5% vol.

Blend of Lambic with raspberries.

Sahati

9% vol.

Wild fermentation ale brewed with spruce needles and honey, aged in wine barrels. Interpretation of traditional Finnish Sahti.

Saint-Lamvinus

6.5% vol.

Blend of Lambic from 16 to 18 months with Merlot grapes.

Saint-Lamvinus Grand Cru

Blend of two barrels of 3-year-old Lambic with Merlot grapes blended with one barrel of 1 year old Lambic.

Saison Bernice

6.5% vol.

Mixed fermentation saison.

Saison Coing Coing

6% vol.

Saison with quinces mixed with Saison √225.

Saison √225

6% vol.

Beer aged with bacteria and yeasts naturally present in the barrels that contained the Abbaye de Saint Bon-Chien.

Saison √441

6% vol.

Saison brewed with rhubarb.

Sanbiki

8.6% vol.

Winy woody pale ale with Loral hops, fermented in oak vats with wild yeasts. Collaboration with Lervig and Moor.

Sauvie

7% vol.

Beer made of Oregon-grown Mecca Grade Vanora and Rye malts and dry-hopped exclusively with crystal hops grown by Sauvie Island Hops near Portland.

Seclè

6% vol.

Sour ale made with a blend of Garbagnina, Rurale and Demon Hunter. Aged for a long time in wine barrels, exposed to the contamination of bacteria and wild yeasts.

So Clinch

4.1% vol.

Lichtenhainer with lactobacillus and smoked wheat.

Solera Pull #3

5% vol.

Solera is a spelt beer aged in foeder.

Sooper

6.4% vol.

Blend of barrel aged golden sour ale brewed on 03/2016, 12/2016 and 03/2017, refermented with Olson Family Farm white peaches.

Sour Gold

6.3% vol.

Blended golden ale, aged for more than a year in different wine barrels and treated with carefully selected strains of wild yeast and bacteria.

Sourbon

5.5% vol.

Amber sour ale spontaneously fermented and blended from several different bourbon barrels.

Soured Pumpkin Ale

Pumpkins from the farmer brewed into an ale which is then spontaneously fermented in barrel.

Spon Muscat

6.1% vol.

Spontaneous beer refermented with Muscat grapes grown in northeast Texas.

Spon Three Year Blend

5.7% vol.

Blend of 1, 2 and 3-year-old spontaneous fermented beer.

St Florence 2018: Pinot Noir

5.5% vol.

Solera is a spelt beer aged in foeder.

St Florence 2018: Sauvignon Blanc

5.5% vol.

Wild ale refermented with Sauvignon Blanc grapes.

Stupid Sexy Suffolk Blend II

6.5% vol.

Flanders red ale aged in red wine barrels with wild yeast and bacteria.

Summer Snow

3.2% vol.

Brett berliner soured in a mixed fermentation with lactic acid bacteria and fermented with 100% brettanomyces yeast.

Suor Bastarda

6.5% vol.

Sour ale with chestnuts.

Syr

4.8% vol.

Blended raw golden sour aged in foeder and barrels.

Terminal Apricot

7.3% vol.

Farmhouse ale aged with peach. A collaboration with Oxbow Brewing Company.

Terminal Oak BA

7.3% vol.

Farmhouse ale aged in oak barrels. A collaboration with Oxbow Brewing Company.

Terre 2016

11% vol.

Beer produced with Nerone rice and aged in Italian red wine barrels.

Terrer

Preview at Sour Festival. Spontaneous fermentation with Maris Otter malt and Cascade hops. Aged for 3 years in oak barrel of red wine.

Terroir Project

6.7% vol.

Barrel aged ale co-fermented with Texas Syrah grapes.

The Boysenberry

6.4% vol.

Wild ale made with long-aged hops and inoculated and cooled naturally in coolship. Aged on the lees in neutral French oak puncheon barrels that previously held red wine and further fermented in secondary oak tanks with local fresh Boysenberries.

The Goat

4.8% vol.

Rustic brett saison, brewed with barley, rye, oats, and wheat, and heavily hopped with European hops. Fermented in foeder with two saison strains and brett, then allowed to age for three months.

The Rosé

8% vol.

Spontaneously fermented and matured wild ale aged in oak barrels, then refermented in secondary oak cask with Southern Oregon Mourvèdre grapes, and further conditioned in a third round of oak casks after fermentation with the fruit.

Took a Wild

6% vol.

Wild ale aged in foeder.

Totem

5.4% vol.

Dry-hopped sour

Tras in Camisa Ass

4% vol.

Berliner Weisse with addition of fruit during the fermentation phase.

Tropicale IPA

6% vol.

Brett IPA with mango, guava, mandarin and passion fruit

Turbulent Consequence Cassis 2018

6.5% vol.

Golden farmhouse ale fermented in open top Cognac barrels and conditioned on caramelized local Bartlett pears.

UNVRSL farmhouse

5.5% vol.

Beer made of barley, rye, oats, and wheat. Open-fermented in oak and hopped with Cascade hops, this beer spends 4 months in ageing barrels on dry-hops prior to being keg- conditioned with Oregon honey.

Ultrablend

5.5% vol.

Blend of 6 Spontaneum (disciplinary equal to Lambic but produced in Italy) aged 1,2,3,4 years, refined in in mulberry barrel for 4 months.

Valtelliga

6.5% vol.

Italian grape ale with 40% Sforzato grape must.

Vanilj

5.2% vol.

Barrel aged sour blonde ale with ground vanilla added after blending..

Vignarella 2018

7.7% vol.

Spontaneous fermentation of Sourella 2017 with Aglianico grapes from the Canlibero company (Torrecuso, BN).

Vigneronne

6% vol.

Blend of Lambic from 16 to 18 months with Muscat grapes.

Voorjaar

7.5% vol.

Sour ale aged in wine barrels with raspberries.

Watermelon Spontaneum

4.5% vol.

Spontaneum aged 3 years with three steps Solera method, with 30% watermelon in barrel for a further 11 months.

White Noise

A blend of spontaneously fermented beers

Wild Gose

4.2% vol.

Open fermented gose with juniper, bergamot, orange and coriander, using the integral salt of Trapani

Willa 2018

9% vol.

Red farmhouse ale blended with a portion of spontaneously fermented Turbulent Consequence from 2016 and matured for 11 months in red wine barrels.

Winter Amusement 2019

7.5% vol.

Block 15 and De Garde’s Amusement series is a rotating seasonal project. Winter Amusement features a winter saison from Block 15 blended with nearly 2-year-old spontaneously fermented and oak aged wild ale from De Garde.

X Ester Daily Bread

3.5% vol.

Kvass-inspired Australian wild ale made with surplus bread.

Xyauyù Fume' 2011

14% vol.

High fermentation beer that has undergone a process of macro oxidation and 12 months of maturation in Islay whiskey barrels (Laphroaig).

Zena

6.4% vol.

Wheat beer aged in barrel from 6 to 8 months with salt of Cervia and coriander.

Zimmaro

6% vol.

Sour ale with grape must Caprettone IGP of the Fuocomorto cellars, aged in American oak barrels.

Zingiber Sour

5% vol.

Organic barrel aged sour with root ginger. Brewed with local barley and hops.

Zuur

4.7% vol.

Sour ale aged in French wine barrels on black currants, cranberries and blueberries.

Û Baccabianca

7.9% vol.

Wild IGA with 10% of Grechetto Gentile grapes from the biodynamic winemaker Gradizzolo. Refined for 6 months in barrel with the grape skins.

Û Baccarossa

7.9% vol.

Wild IGA with 10% of Centesimino grapes from the natural winemaker Ancarani. Refined for 6 months in barrel with the grape skins.

Beershop

A SOURED PUMPKIN ALE

75 cl.

AGUA DE VALENCIA BRUT

8% vol.

ARDIVA

7% vol.

ARONIA

33 cl. - 5% vol.

B.A. KVEIKWEISSE

75 cl. - 5% vol.

BE STILL

50 cl. - 8% vol.

BERSALIS KADET OAK AGED 2018

37.5 cl. - 6% vol.

BERSALIS TRIPEL OAK AGED 2017

37.5 cl. - 0.11% vol.

BING 2018

50 cl. - 7% vol.

BLAKBERRY VAMONOS

75 cl. - 7% vol.

BLUTO

75 cl. - 0.1% vol.

BRIGHT SEA BLONDE

75 cl. - 6% vol.

BZART KRIEKENLAMBIEK MILLESIME 2013

75 cl. - 7% vol.

BZART LAMBIEK MILLESIME 2016

75 cl. - 7% vol.

CERASELLA

33 cl. - 7% vol.

CLEANSING ALE

37.5 cl. - 5% vol.

CORNIOLA

7% vol.

CUVEE

75 cl. - 7% vol.

CUVEE ARMAND & GASTON

150 cl. - 6% vol.

CUVEE ARMAND & GASTON

75 cl. - 6% vol.

CUVEE'

DAN

75 cl. - 8% vol.

DERWENT AROMATIC SPELT ALE

50 cl. - 5% vol.

DIG FISH

6% vol.

EL CUATRO

75 cl. - 0.1% vol.

FARMHOUSE AMBIGUA

75 cl. - 6% vol.

FORESTER WILD AMBER ALE

50 cl. - 6% vol.

FOU'FOUNE

75 cl. - 6% vol.

FRAMBOISE LAMBIEK

75 cl. - 6% vol.

FRAMBOOS LAMBIEK

37.5 cl. - 6% vol.

GAMMA

75 cl. - 7% vol.

GEUZE BARREL SELECTION OUDE PIJ- PEN '17

37.5 cl. - 7% vol.

GEUZE VANDERVELDEN 135

37.5 cl. - 7% vol.

GRAND CRU BROUCSELLA

75 cl. - 5% vol.

GREEN WALNUT 2018

75 cl. - 7% vol.

GUEUZARELLA

33 cl.

GUEUZE

75 cl. - 5% vol.

HARVESTED

75 cl. - 6% vol.

HILARIO

75 cl. - 0.11% vol.

HOMMAGE

75 cl. - 6% vol.

HOMMAGE RASPBERRIES

75 cl. - 6% vol.

HOUN

50 cl. - 8% vol.

HUCKLEBERRY 2018

50 cl. - 7% vol.

IMPOMBERA

6% vol.

IVY

75 cl. - 6% vol.

JAMAICA

6% vol.

JAMMIEST BIT OF JAMS

75 cl. - 6% vol.

KERNEL STONE

75 cl. - 5% vol.

KRIEK

75 cl. - 5% vol.

KRIEK

75 cl. - 7% vol.

KRIEK 2019

50 cl. - 8% vol.

KRIEK LAMBIEK

75 cl. - 7% vol.

KRYPTO

75 cl. - 6% vol.

LA TACHE

75 cl. - 8% vol.

LE PETIT PRINCE

75 cl. - 3% vol.

LODGEHOUSE

75 cl. - 7% vol.

MAGIC LAMBIC

75 cl. - 6% vol.

MARIONBERRY WHOOPS

75 cl. - 8% vol.

MEGABLEND 2019

75 cl. - 7% vol.

MIRAKEL

75 cl. - 6% vol.

MONTMORENCY VS. BALATON

50 cl. - 6% vol.

OSLO

33 cl. - 2.06% vol.

OUDBEITJE

37.5 cl. - 6% vol.

OUDE GEUZE

150 cl. - 6% vol.

OUDE GEUZE BARREL SELECTION FOEDER 21

37.5 cl. - 7% vol.

OUDE GEUZE GOLDEN BLEND

75 cl.

OUDE GEUZE VANDERVELDEN 137

37.5 cl. - 7% vol.

OUDE GEUZE VIEILLE 2018

75 cl. - 7% vol.

OUDE GUEUZE

75 cl. - 6% vol.

OUDE GUEUZE

75 cl. - 6% vol.

OUDE GUEUZE

37.5 cl. - 6% vol.

OUDE KRIEK

75 cl. - 7% vol.

OUDE KRIEK

75 cl. - 6% vol.

OUDE KRIEK VIEILLE 2018

75 cl. - 6% vol.

OUDE LAMBIEK

75 cl. - 5% vol.

PERSIMMON/SOUR CHERRY LA TACHE

75 cl. - 7% vol.

PINOT D'AUNIS

75 cl. - 7% vol.

PINT'O

75 cl. - 6% vol.

PROVENANCE

75 cl. - 6% vol.

PYROTECHNIC PLEASANTRIES

75 cl. - 5% vol.

RIPPLE

75 cl. - 8% vol.

ROSE GOLD

75 cl.

ROSE' DE GAMBRINUS

75 cl. - 6% vol.

SACRAMENT (CABERNET)

75 cl. - 9% vol.

SACRAMENT (CARMENERE)

75 cl. - 9% vol.

SACRED GEOMETRY

75 cl. - 6% vol.

SAHALIE

75 cl. - 9% vol.

SAHATI

75 cl. - 0.11% vol.

SAINT LAMVINUS

75 cl. - 6% vol.

SCHAERBEEKSE KRIEK

37.5 cl. - 6% vol.

SCHAERBEEKSE KRIEK

75 cl. - 6% vol.

SCHAMPUS VINTAGE WEISSE 2017

8% vol.

SHIPWRECK

75 cl. - 7% vol.

SIGNS FOLLOWING

75 cl. - 6% vol.

SMOTHERED IN HUGS

75 cl. - 6% vol.

SNOZZEBERRY

50 cl. - 8% vol.

SPACCARELLA 2018

33 cl. - 6% vol.

SPON MUSCAT IN MUSCAT

37.5 cl. - 6% vol.

SPON THREE YEAR BLEND

75 cl. - 6% vol.

SPOUT

75 cl. - 5% vol.

STONE GOSE

75 cl. - 6% vol.

SUNROOM

75 cl. - 6% vol.

TEQUILA/RASPBERRY LA TACHE

75 cl. - 8% vol.

THE ANNIVERSARY

75 cl. - 6% vol.

THE BOYSENBERRY

75 cl. - 6% vol.

THE CHATEAU

75 cl. - 6% vol.

THE GRAY TOWER

75 cl. - 6% vol.

THE HART

75 cl. - 6% vol.

THE MADMANDIAS

75 cl. - 6% vol.

THE ROSE'

75 cl. - 8% vol.

TROS BESSEN

75 cl. - 7% vol.

TURN TURTLE

75 cl. - 6% vol.

TUVERBOL

37.5 cl. - 0.1% vol.

UVARELLA 2018

33 cl. - 8% vol.

VIEILLE PROVISON

75 cl. - 8% vol.

VIGNARELLA

33 cl. - 8% vol.

VIGNERONNE

75 cl. - 6% vol.

VIKING METAL

75 cl. - 8% vol.

WATERGEUS

75 cl. - 6% vol.

WATERGEUS

37.5 cl. - 6% vol.

WATERGEUS EXTRA ZUUR

7% vol.

WILD TREE

75 cl.

ZIBEERBO

75 cl.