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...

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

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...

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

Aged in Burgundy wine casks.

La Forêt Noire is a reddish-black ale brewed with a mixture of malts (Carafa, Special B) which give it real body and depth - a color and texture re...

Fermented in barrel and One year in pinot and shiraz barrels, Flanders red style mixed fermentation. Flavours of Candied apple, cigar box, balsamic...

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...

Burgundy sour ale aged in oak barrels

A complex ale, barrel aged in wine and brandy barrels brimming with notes of dark red fruit and apple.

Dark Horse Reserva is a hybrid dark sour ale, somewhere between a Dirty Horse and an Earthmonk. Spontaneously fermented and aged for 4 years on som...

La Roja, an artisan amber ale brewed in the Flanders tradition. Deep amber with earthy caramel, spice and sour fruit notes developed through natura...

“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...

Sold as Modus Vivendi in the US. Barrel-aged and using a variety of yeasts; a study in patience Barrel ageing, blending and using different yeasts,...

La Folie, French for "the folly," is a beer steeped in New Belgium brewing tradition. This wood-aged, sour brown spends one to three years in big, ...

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...

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...

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 ...

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

Introducing our wildest brew yet, The Dissident 2017 is a distinctive Belgian-style brown ale. Fermented with wild yeast, we have to isolate this b...

This Flanders Style Sour Ale, is the result of ageing and souring a rich red ale in a variety of barrels, then blending them. The beer has true com...

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 ...

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

Lactic acid dominates the first taste. After recovering from the sourness you discover aromas of green apple, wood, bread and red fruit. The sourne...