"Brew cooled in a coolship during a night in November 2019. The blend is made up from 20% spontaneous beer and beer of mixed fermentation from a selection of yeasts. Three years of aging in barrels of Chablis, Sémillon and red wine then enhanced it."

"Blend mixed fermentation barrels. We infused branches of white fir (Abies alba) and juniper (Juniperus communis) from the forest of the Vaumorin estate."

Red Wine BA Spontaneous Wild Ale with raspberries and blzck currants.

Collaboration with Champagne maker Romain Henin. "This vintage is a blend of a spontaneously fermented beer aged for 2 years in barrels and Pinot Meunier from Romain du terroir, in the form of marc co-fermented with the beer. We finally combined the blend with Pinot Meunier must on the day of bottling."

"Blend of open fermentation beers aged in barrels with pomace from 3 grape varieties: Gamay, Pinot Meunier and Chardonnay. Vinous and slightly sour beer"

100% Pinot Noir. "The grapes were harvested north of the Yonne from thirty-year-old vines. Fermented using its own indigenous yeasts and without any additives, this wine underwent a short maceration before pressing, followed by a year of aging in stainless steel vats. No added sulfites. Batch-PN23"

Aged for 18 months in bourbon barrels, this rich Imperial Stout is infused with cacao nibs and vanilla beans for a deep, dessert-like complexity

Double Dry Hopped New England Hazy IPA with HBC1019, Sabro, Sorachi and Vanilla Beans, collab with Arpus

This NEIPA DDH brewed with Motueka, Mosaic, and Nelson Sauvin hops bursts with tropical aromas and a smooth, hazy finish.

Blend of several open fermentation barrels aged for 4 and 3 years without topping up. The brewery team then left the Pineau d'Aunis pommace to macerate for a week.

This West Coast IPA highlights a classic trio of Chinook, Mosaic, and Cascade hops, delivering crisp bitterness and layered notes of pine, citrus, and resin.

Collab. BREWPARK, Ingredients provider for craft and home brewers!