Sour Red / Brown

Rodenbach Alexander was brewed for the first time in 1986 on the occasion of Alexander Rodenbach's 200th birthday and is now back by popular demand...

A blend of 1/3 young beer and 2/3 of beer aged 2 years in large oak vats. The more important proportion of oak matured beer contributes to its frui...

Duchesee de Bourgogne is the traditional top fermented reddish-brown ale from the West-Flanders region of Belgium. This refined ale also known as "...

Duchesse Cherry is a blend of 1 and 2 year-old Duchesse de Bourgogne with local, sour cherries added to the maturing beer. The malt beverage is age...

Duchesee de Bourgogne is the traditional top fermented reddish-brown ale from the West-Flanders region of Belgium. This refined ale also known as "...

Rodenbach Vintage is the unique result of selection by our Rodenbach brew masters, the barrel after two years of maturation has produced the best b...

The beer Cuv�e des Jacobins is unblended old lambic, aged for at least 18 months in (French) oak barrels from the cognac region. These oak barrels ...

Petrus Aged Red is constructed from a base of Double Brown Ale. 15% Petrus Aged Pale is added to provide a dry character to the brew and give it a ...

Originally called "Ouden Tripel", this ancient West Flanders Brown beer has found a newlan as a regional specialty under its current name: "Bellege...

A blend of 75% young beer fermented in steel tanks and 25% old beer aged 2 year in large oak casks. Rodenbach bears the proud title of "the most re...

Infinitely complex in aroma and flavor with notes of maltiness and tartness throughout. An unsurpassed old brown with the richness and complexity o...

We've been developing the cultures of wild yeast and bacteria for our barrel program for many years, and through a carefully monitored solera progr...

The latest Site Fermentation Project can release is RED RABBIT a Flanders Red style, in which we took the cherries used in Lapin and added them to ...

Infinitely complex in aroma and flavor with notes of maltiness and tartness throughout. An unsurpassed old brown with the richness and complexity o...

The brewer allow the beer to macerate with fresh cherries, raspberries and cranberries. After this maceration in oak, the beer re-ferments in the b...

Traditional Duchesse de Bourgogne with Belgian cherries and chocolate essence added during the maturation process in oak casks (foeders). 20 kg of ...

Variation on Verzet's Oud Bruin with oak leaves added to barrel.

Barrel-fermented sour red ale aged on Bing cherry skins and stones

First brewed at Bosteels, transferred to the Champagne region of France were it is treated much like a champagne with the bottles inverted and the ...

�Vichtenaar� is a beer, brewed with roasted malts, spicey hops, fruity yeast and soft water, pumped up from a 172 m deep well, guaranteeing constan...

2019 Spring Parlay - Red Ale aged in Apassimento barrelsSpring ushers in an exciting new season of longer days and warmer weather. Cold mornings gi...

Oud Bruin, the traditional brown ale of Flemish Belgium, here painstakingly recreated and lovingly tended by Dave Bell, our Wild Workshop brewer. P...

Burgundy sour ale aged in oak barrels

Belgian style brown ale aged for 20 months in American oak barrels. Inoculated with lactobacillus and blended with young, sour brown ale for balance.