"Cider from the 2024 harvest. After three months of barrel aging, pressed Chenin Blanc skins from the Loire Valley were added. Following four months of maceration, the skins were removed and the cider continued aging in an ex-red wine barrel for nine months until it settled into its final form."

"With some of the peaches remaining, we decided to experiment with co-fermentation. Gorsem krieken harvested earlier that year were combined with white peaches in a ratio of one third krieken to two thirds peaches. The fruit fermented on two-year-old lambic before the beer was racked off and allowed to settle further in stainless steel. No additional blending was done at bottling."

"A blend created with spring in mind. It began as an elderflower lambic in 2025, when freshly picked elderflowers were blended with two-year-old lambic. Although promising, the result initially lacked the complexity we were looking for. Since we work almost exclusively with freshly harvested ingredients, adding more elderflower later in the season was not an option. Instead, after further aging, we introduced Timut pepper, whose bright citrus character complements the floral notes beautifully."

"Trinity brings together multiple fruits, spices and ages of lambic. In summer 2024 we fermented one-year-old lambic on freshly picked mulberries and, in a separate tank, on plums. After nearly a year the fruit was removed and both lambics aged further in barrels. Because the combination of plum and mulberry already carried herbal notes, we decided to incorporate Timut pepper - a Nepalese pepper known for its citrus-like aromatics. The final blend was bottled almost a year ago and has been slowly developing in the bottle ever since."

"This rhubarb wine started in 2022 by pressing 3 varieties of fresh rhubarb and fermenting it in stainless steel. After 2 years it was barrel aged in an American oak barrel for another year."

"We blended 1 and 2 year old lambic and macerated them on fresh mirabelle plums from Belgian soil. After 6 months, we removed them and barrel aged the lambic for another 3 months. At botteling we blended this barrel with a 3 year old pink rose lambic."

"Blend of 3 different barrel aged lambics of 24 months to 35 months old. This Geezer does not contain beer of 1 or 3 years or older. One of the lambics was aged in a barrel that previously contained cherry wine, giving it a rounded almond flavor."

"A lambic blend containing 1, 2 and 3 year old lambic from 4 different breweries. During our holiday last year in the south of France, we took home some of the best apricots and peaches we ever came across. After macerating them on the different lambics, we aged the beer for a couple more months. A few days prior to botteling we added fenugreek herb to it. This herb imparts a specific herbal and curry-like character. Interestingly, fenugreek powder can be used to fight mildew in the vineyard."