List of products by brand Nevel Artisan Ales
"Kwiek - Barrel-aged wild gose with absinthe wormwood and angelica. Kwiek proves that history is not dull at all. This collab with DOK Brewing Company is a fresh and tart gose, a beer style brewed with wheat that originated from Goslar and Leipzig. We wanted to know how the early goses were made and discovered that they were often flavoured with absinthe, a herb that we happen to use quite often in our beers. So for this collab we decided to continue the tradition, with absinthe wormwood from the historic garden De Ommuurde Tuin. Modern goses are often spiced with coriander seed, which we've replaced with angelica seed, a native plant that gives fresh, herbal notes. The sourness and long, bitter finish of Kwiek are balanced with a good dose of salt, which is a distinctive ingred...
"Heimwee is an intriguing amalgam of a barrel-aged wild dark ale and a barrel-aged wild blonde ale with foraged herbs and myrica gale from foodforest Kerelbroek. To this colourful kaleidoscope of flavours we added heaps of aromatic Opal plums from the Sterregaard. Heimwee has a complex nose with sweet, candy-like notes of caramel and plums, balanced with myrica gale's minty freshness. The initial taste is sour, which evolves into a subtle malty sweetness. The high level of carbonation provides a fresh mouthfeel while the finish offers mild bitters. The result is a rich, herbal and fruity beer that is quite unlike anything you've tasted before. The first plunge into Heimwee will inevitably leave you longing for more. "
rye saison that was exposed to wild yeasts in our koelschip. We blended this beer with a small amount of Pulp Fiction and let it age on red wine barrels for 9 months. The result is a complex yet refreshing sour beer that gradually opens up, like a voyage of discovery in a glass. With a full body from the rye, a long, fruity finish and surprising notes of coconut and passionfruit
Wild ale produced with limets, a Bulgarian heritage grain and blended with Tepache, a wild-fermented pineapple dirnk with Bulgarian Habaneros form Chilli Hills Farm.
This herbal blend of wild saisons, a golden sour and homemade kvass (fermented Slavic bread drink) is both earthy and mysterious, with deep notes of red beets, red fruit and dark sourdough bread. We spiced the kvass with absinthe wormwood from De Ommuurde Tuin in Heteren, which echoes in the slightly bitter undertone of this beer. Aard is dry, refreshing, full-bodied, mildly sour with a little funk and very drinkable for a beer that is composed of so many different flavours! Bottled in December 2017 with a BB December 2019.
Barrel-aged golden sour with seabuckthorn. BB is June 2020
New England Wild Ale. BB is April 2020
Barrel Aged Pale Ale with Brettanomyces. BB is May 2020
Vatted Porter (aged for 6 months on stainless steel) with Brettanomyces. BB is May 2020
Barrel Aged Buckwheat Grisette with Lavender and Aroniaberries. BB is August 2020
hazy wild ale that was brewed with locally foraged yarrow, mugwort and myrica gale instead of hops. Mugwort serves as the main bittering ingredient, while yarrow and sweet gale infuse the brew with warm herbal aromas that are reminiscent of eucalyptus and honeyflower. Weder is fermented with kveik, a traditional Norwegian farmhouse yeast that creates a full body and fruity notes of pineapple and citrus. Complex, tart flavours combined with medicinal, herbal notes make for a wonderfully surprising and challenging beer! Bottled in November 2017 with a BB November 2019.