Petrus Sour Beers are the reference in the category of sour beers. They are aged, authentic beers brewed according to the best traditions. Petrus Sour Beers are intriguing, quirky and therefore difficult to match.
Magic in the foeder hall
Only the master brewer can fully grasp the complex brewing process. He masters the mysterious microbiology that takes place in the oak barrels. Science with a pinch of magic. And that magic becomes reality in our foeder hall.
Petrus Aged Pale
Petrus Aged Pale is a 100% foeder beer, aged for 24 months in our oak foeders. It has been the reference for sour beers for years. Moreover, ever since the establishment of the brewery, this beer has been used to blend with other beers to give them fresh, slightly sour flavours and aromas.
RED by Petrus
RED by Petrus is a beer with the perfect balance between sweet and sour. It is a blend of 15% Aged Pale and 85% Dubbel Bruin infused with natural cherries.
Petrus Roodbruin
Petrus Roodbruin is a typical Flemish reddishbrown ale, brewed according to tradition. This beer is a blend of 1/3 Aged Pale and 2/3 young brown beer.
Petrus BDX
Petrus Bordeaux is a velvety Flanders Red Ale based on beer that has aged in oak barrels for 2 years. Blending this beer with a fresh young brown ale keeps it balanced and gives it a soft roasted and caramel touch. Its name refers to the barrels used during the production process and the burgundy red that reflects its warm and smooth finish. Don’t be fooled though, by adding the young brown ale to the barrel aged beer, this beer is deliciously refreshing and very easy to drink at only 5,5% ABV.
Welcome to the foeder hall.
This hall is the brewery's eye-catcher. Petrus Sours are aged here for two years in large 220-hectolitre barrels made from French oak.
Why large oak foeders?
Not because we want to achieve the flavour of wood, as is the case with cask aging. The wood of the foeder provides a breeding ground for various microorganisms that convert the sugars remaining in the beer after primary fermentation into acids, higher alcohols and esters.
The wood is also semi-permeable: air slowly penetrates the wood and enters the beer, creating a controlled oxidation. This is a very slow process that takes two years and results in a fresh sour beer with a very fruity aroma.
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