Oude Geuze Boon is one of the finest examples of the traditional 100% spontaneous fermentation Lambic style. To moderate the sourness, Boon Brewery only brews Lambic in the 7 cold months, from early October until April, according to the traditional "turbid mash" system. This Lambic beer is brewed from 40% unmalted wheat, 60% of barleymalt, aged hops and wild yeasts collected from our coolship and is aged for 1, 2 or 3 years in oak casks. The blend, a mild average 18 months old Lambic (unsweetened, unfiltered, unpasteurised) is refermented in the bottle and can be stored up to 20 years. Brewed in Lembeek, the village that gave Lambic its name. Awards at the World Beer Championships: 2008 Gold, 2010 Silver, 2012 Gold Medal.

7% ABV.

Best Before: 2043/09/04

Oud Bruin, the traditional brown ale of Flemish Belgium, here painstakingly recreated and lovingly tended by Dave Bell, our Wild Workshop brewer.  Prolonged ageing in wood with a blend of yeasts and Lactobacillus creates a beer bursting wit dark sour cherry and dried fruit flavours, topped off with coffee and chocolate notes.  Dark and complex, a little bit like our Dave.  

Ask not for whom the Bell toils, he toils for thee.

7.7% ABV.

Introducing the newest in the Liberty Family. Liberty Brewing 'Sachet' Orange Sour geared for your summer sessions so you can have a couple in the sun and still be responsible!

Now why would we call it a Sachet Sour, seems weird right. Well, the secret ingredient in this beer comes in a sachet, and may remind you of your childhood, dipping your sticky little fingers into the orange tasting crystals instead of pouring them into the water as they were intended.

5.0% ABV

Like its basket mates, Wicker Basket Tropical Sour is all about fruit! This time, tangerine and pink guava mingle ever-so nicely. From its fluffy white head with lovely lacing to its juicy tangerine palate underpinned by ripe guava notes, it's delightfully tart and refreshing. Crack a can, get your toes in the sand and - boom - summer in Waipu is a sip away.

5.4% ABV.

Blackberry Farmhouse sour Barrel fermented with spontaneous culture and more blackberries .

6.8% ABV.

In Japan, during the briefest of seasonal windows, green yuzu on the cusp of ripeness is combined with crushed green chilli and salt, then fermented to create a uniquely piquant seasoning. Inspired by this tradition, Yuzukoshō is a kettle soured pilsner, brewed with green chilli, the fresh zest of locally grown green yuzu and a judicious dose of sea salt. The result is a beer that captures the essence of seasonal freshness, bursting with salty sour citrus, and delicate chilli heat. "
Oishi!

Gose
4.3% ABV.

RODENBACH is the unique & original “Flanders Red Ale”, recognised as a traditional local product. Mixed main fermentation and maturation in oak casks “foeders” give it the same sweet-sour flavour and complex fruitiness as wine.

RODENBACH consists of 3/4 young beer and 1/4 beer matured two years in oak. It's is highly refreshing and appetising: the perfect apéritif or session ale!

Best Before: 2027/10/16

Kriek Mariage Parfait is an “Old Style Kriek” of exceptional excellence, brewed in Lembeek, the village that gave Lambic its name.  It is unsweetened, unfiltered, unpasteurised and has no artificial flavours, preservatives or colourings added.

Dominated by loads of fresh tart cherry notes with some mild barnyard and some vanilla notes,  balanced against a backdrop of musky roasted oak. 

8% ABV.

Best Before: 2040/05/12

In large oak barrels of more than a hundred years, lambic from all four corners of the PAJOTTENLAND ripens for years. Especially for you, lambic of 1, 2 and 3 years old was carefully tested, mixed and bottled. This Geuze only contains wheat, barley malt and hops. Not pasteurized and spontaneously refermented in the bottle.

6.5% ABV

APPLE & FEIJOA CRUMBLE SOUR
4.0%
Apple and Feijoa just go together. Sweet, tart and juicy with impeccable good taste.
Add a sprinkle of brown sugar, a dash of cinnamon and a few drops of vanilla balanced by a biscuity malt base and you’ve got this fruity and delicious dessert-style sour beer.

The seventh dip of our Liquid Series: A pure, unadulterated focus on complete flavour saturation. Introducing Liquid Banana - Using every banana product and process available to brewers right now we've laid down a brew in honour of one of our favourite adjuncts, something we use a lot here at the brewery. Thick and creamy, with a touch of Papua Vanilla to round it off. Yum!

5.8% ABV

Best Before: 2026/04/11

Yet again, a classic DVB bear-beer pun. The goals aside from fun and flavour? We wanted a sour beer that would be just as good for Winter as Summer. Cola seemed like a great direction for an abstract and fun challenge, so we got our thinking caps on and the result is an adult version of that familiar flavour we all know and love!

3 Fonteinen Framboos is the result of macerating hand-picked whole raspberries on young lambic for at least four months, in a proportion of one kilogram of fruit per litre of lambic. 

The raspberry lambic is then blended again with more young lambic to obtain a minimum intensity of 35% fruit, and is bottled immediately afterwards. These bottles are then stored in our cellars for at least five months so that the raspberry lambic can develop into a beautiful, traditional, and refined Framboos. With an abundant forest fruit nose as it warms in the glass, 

3 Fonteinen Framboos will age perfectly but may lose some of the vibrant colours and forest fruit aromas. This unfiltered and unpasteurised lambic is all-natural with no artifcial juices, syrups, or sugars added. 

Traditional Lambic is living, cultural heritage rooted in the Zenne valley!

6.3% ABV

A refreshing, light, hoppy, sour and very fruity tasting beer inspired by traditional Berliner Weisse ales. 

Naturally soured by live cultures and hopped with American and New Zealand hops. Probably the closest thing I have tasted to fruit juice, that didn't contain any fruit at all! 

- It's a Juicy trip, dude.

4.0% ABV.

A very special "Imperial Gueuze" inspired blend of selected barrels from our library. One third each of spontaneously fermented 8, 6, and 4 year old barrels create a perfect marriage of funk, fruit, acidity and sherry-like aged flavours. We barrel aged our first beer in 2010 since then we have built up maybe the largest barrel programme in the Southern Hemisphere . Here we produce many different sour beers, some traditional, some not. - Soren Erikson - Brewer 

8% ABV