- All products are added to your cart.
Sours, lambic, geuze
3 Fonteinen - Hommage (season 17|18) Blend No. 40has been added to your shopping cart
This particular Hommage has macerated a bit more than 6 months. The final fruit intensity is 350 grams of fruit per liter of Hommage (35%).
3 Fonteinen - Oude Geuze Cuvée Armand & Gaston (season 17l18) Blend No. 66has been added to your shopping cart
Blended with lambics from 7 different barrels and originating from 11 different brews. The oldest portion of lambic was brewed on the 28th of November 2014. While blending, we added spring honey from our own bee(hive)s.
3 Fonteinen - Oude Geuze Cuvée Armand & Gaston (season 17|18) Blend No. 19has been added to your shopping cart
This particular Cuvée Armand & Gaston is blended with lambics aged on 6 different barrels, originating from wort of 11 different brews. 75cl
3 Fonteinen - Oude Kriek (season 17|18) Blend No. 72has been added to your shopping cart
This particular Oude Kriek has macerated for 6 months and the final fruit intensity is 350 grams of fruit per litre. Blended with lambics from 3 different barrels and originating from 3 different brews.
Alvinne - Cuvée Sofie Rabarber-Rhubarbhas been added to your shopping cart
Phi aged on red wine barrels (Margaux, Pomerol or St-Emilion) macerated with 15 kg/hl fresh rhubarb. Fermented with our own wild house yeast culture Morpheus
Ascension - Thumb And Pinky Outhas been added to your shopping cart
Coconut + pineapple sour brewed with loads of freshly toasted coconut and pineapple. Fruit-smoothie-esque for sure! Creamy, very lightly hopped.
Atom - Old Bluehas been added to your shopping cart
Golden sour ale aged in neutral wine barrels for a year. Then additional aging was done in a used Bourbon barrel from Black Canyon Distillery used to make their Colorado straight Bourbon whiskey, "Old Blue".
Atom - Peach Sourhas been added to your shopping cart
Golden Sour aged for 6 months in Zinfandel barrels, then added two pounds per gallon of fresh Palisade peaches to the barrels for an additional 8 months.
Beavertown - Tempus Project Far From the Treehas been added to your shopping cart
Sour ale. It was inoculated with a blend of Belgian yeast strains and Brettanomyces lambicus, before being aged on 340kg of Russet Apple pomace from Kent for 20 months.
Brekeriet - Sourbon - Vildhas been added to your shopping cart
Sourbon is an amber sour ale fermented and aged in bourbon barrels for nine months. This beer is a part of the Brekeriet Vild series.
Bretty Fingers - The Colonel Batch 2has been added to your shopping cart
Bière de Garde fermented with a culture of local, wild yeast and lactic acid bacteria and aged in bourbon barrels with muscovado sugar. Finished with lemon and orange zest.
Ca' del Brado - Nessun Dormahas been added to your shopping cart
Vieille saison fermented in steel with saccharomyces and aged for about 5 to 8 months in barrels with brettanomyces and bacteria added (lactobaccillus and pediococcus)
Ca' del Brado - Û baccabiancahas been added to your shopping cart
Italian Grape ale spontaneously fermented with Grechetto Gentile grapes ("Pignoletto") of Gradizzolo (biodynamic winemaker from Monteveglio) and barrel aged for 6 months with brettanomyces Lambicus
Ca' del Brado - Û baccarossahas been added to your shopping cart
Italian Grape Ale spontaneously fermented with Centesimino grapes of Ancarani (natural winemaker from Oriolo dei Fichi) and barrel aged for 7 months
Cascade - Apricot (2015)has been added to your shopping cart
This sour ale is a blend of blond ales that were aged in oak wine barrels for up to 14 months with fresh apricots. Flavors of fresh and dried apricot fruit are complemented by a tart acidity and lingering notes of apricot preserves