Cantillon Gueuze
Brussels' most revered lambic — a blend of one, two, and three-year spontaneously fermented beers. Bone dry, complexly sour, with leather, lemon pith, and barnyard funk. The reference point for the entire sour beer world.
Cantillon Kriek
Whole Schaerbeek cherries macerated in young lambic for months. The result is the world's greatest fruit beer — intensely dry and tart with a vivid cherry character that bears no resemblance to sweetened commercial versions.
Oude Geuze
Cantillon's fiercest rival in the lambic world. Armand Debelder's artisanal blends consistently achieve extraordinary complexity — fizzy, funky, lemony, and utterly unlike anything else on earth.
Supplication
Brown ale aged 12 months in Pinot Noir barrels with whole sour cherries, Brettanomyces, Lactobacillus, and Pediococcus. A sublime tart cherry, vanilla, and barnyard masterpiece from America's sour beer pioneer.
Grand Cru
Two years in giant oak foedres produces Belgium's greatest sour red ale — cherry, raspberry, balsamic vinegar, and earthy oak in a complex sweet-sour balance. One of the world's most historic and distinctive beer styles.
Oude Geuze à l'Ancienne
Belgium's youngest lambic blendery (est. 2009) producing some of its most celebrated gueuze. Pierre Tilquin sources from five Payottenland breweries, blending with surgical precision for a refined, citrusy complexity.
Oude Geuze Mariage Parfait
A "perfect marriage" of 100% three-year-old lambic — the richest and most complex of Boon's lineup. Intense lemon, oak, and green apple with a powerful natural carbonation. Ages magnificently for 10+ years.
Coolship Resurgam
America's answer to Belgian lambic — spontaneously fermented in a traditional coolship, then aged in oak barrels for years. Bright, dry, and funky with a wild complexity that gets better year after year in the cellar.
La Folie
The Foeder Project's flagship — aged up to three years in large oak vessels called foeders. Sharp, tart, and vinegary with cherry, plum, and wine notes. America's most authentic take on the Flanders red style.
Temptation
Blonde ale aged in Chardonnay barrels with Brettanomyces, Lactobacillus, and Pediococcus. Crisp, tart apple, vanilla, and white wine notes — one of the most elegant American sour ales and a triumph of barrel-aged winemaking technique applied to beer.
Bam Bière
An open-fermented farmhouse ale with wild yeast and bacteria — tart, dry, and funky with hay, lemon peel, and a lovely earthy complexity. Jolly Pumpkin's commitment to wild fermentation in Dexter, Michigan put American sour beer on the global map.
Atrial Rubicite
Texas Hill Country raspberries fermented with wild yeast captured on the farm outside Austin. One of America's most revered fruit sour ales — tart, funky, and alive with fresh raspberry, complemented by earthy Brettanomyces character. Release day queues are legendary.
Oude Geuze
One of the Payottenland's oldest surviving lambic producers — revived in 2005 after near-closure. A classic, spritzy geuze with lemon peel, oak, and funky brett notes. Tart and complex in the great Cantillon tradition, from a brewery that almost didn't survive.
Cuvée René Oude Geuze
Lindemans' traditional face — entirely different from the sweet commercial lambics the brewery also produces. Named for René Lindemans, this traditional geuze is dry, tart, and effervescent — a reminder of the family's uncompromised lambic heritage.
Kriek
Boon's classic kriek — Schaerbeek cherries macerated in young lambic, the traditional way. Sharp, vinous, and dry, with a natural cherry tartness that puts commercial fruit beers to shame. One of the most authentic expressions of Belgian wild ale tradition.