"This lacto-fermented gruit has been brewed with a mix of traditional gruit herbs: Yarrow, Mugwort, Tansy, Myrtle and Ground Ivy. Expect fresh herbal and minty notes."

"Locuste is the barrel aged version of our sour gruit : Criquet. It stayed for several month in white wine barrels which, with the conjugated efforts of the wild yeast we added, mellowed the base beer and gave it more complexity"

"This series of four herbal beers is dedicated to the seasons. Each beer stands for a particular season, so you can drink your way through the year. In spring we foraged dandelions, which lend the beer its flowery aroma and pithy bitterness. This blend matured on average 10 month in red wine barrels."

"This series of four herbal beers is dedicated to the seasons. Each beer stands for a particular season, so you can drink your way through the year. In autumn we foraged bogmyrtle, which lend the beer its orangy and resinous aroma. This blend matured on average 10 month in red wine barrels."

"This series of four herbal beers is dedicated to the seasons. Each beer stands for a particular season, so you can drink your way through the year. In summer we foraged wormwood, which lend the beer its citrusy aroma and bitterness. This blend matured on average 10 month in red wine barrels."

"This series of herbal beers is dedicated to the seasons. Each beer stands for a particular season, so you can drink your way through the year. We used rosemary from our family garden, which lend the beer its herbaceous and woody aroma. This blend is matured on average 10 month in red wine barrels."

"Our Barrel aged sour gruit has been enhanced with a generous dose of cucumber!"

Amaro Ale. "Inspired by European bitter liquors and gruit culture we brewed this botanical beer with a gripping interplay of bitterness and sourness. Gentian root gives the beer its distinctive character and is rounded out with hogweed, lemon verbena and bog myrtle. Aged in red wine barrels for an average of 19 months. Blend 2022 is tamer than the former batch.

Sour Gruit with Absinth, Spruce Tips, Mugwort and Ground Ivy

"In the past, bog myrtle was along with other herbs an ingredient of the Münster gruit beer - a medieval gerbal beer. For Venn we have used this aromatic herb. This blend has an orangey, resinous aroma and an underlying maltiness. The beers were aged in red wine barrels for an average of 21 months, Bottled December 2021"

"Cocktail Inspired Gruit. With Gentian for bitterness and oranges at whirlpool. Aged several months in bourbon barrels w/ our house culture "

"For this summer twist on our Criquet, we let it ferment for a few months on our house brett culture & then infused it with a generous dose of verbena & berries."

"Brewed a year ago with freshly harvested dandelions, this Gruit has rested in barrels with our wild yeast culture until today. A bit of summer captured in bottles…"

"Our personal take on the somewhat worn-out style of spicy Christmas beers: a wild Gruit, with spruce tips & juniper berries, aged for more than a year in barrels!"

"Brewed for Extra Life's gig at our taproom, Secular is a Byzantine incantation uttered from the immemorial depths of the earth: Spoiled with Honey, Purified with Chamomile, Sanctified by Cedar"

"HYBRID SERIES - MAITRANK. For this new hybrid, we let ourselves be inspired by the drink of May (Maitrank), a specialty of Arlon. After a year of aging in barrels with our gang of wild yeasts, we infused our beer on woodruff and orange slices."