blond, bitter ale, famous for it’s very bitter and strong flavour. XX is being made with pale pilsner malt and loads of Brewers Gold and Hallertau hop flowers. A perfect combination that has been nationally and internationally praised. This ale has been a real trendsetter for the current comeback of bitter ales in Belgium.
Only whole leaf hops are used

XXX-Bitter is a variation on the existing XX-bitter, with additional 50% more hops.

Blond beer with fig juice

3rd Batch of Fantôme de Tous les D'iâpes. Fantome made specially to celebrate the qualification of the Belgian football team to the World Cup 2018 (in Russia). BB on bottle is end 2020.

Barrel-aged wild blonde ale with Groene Bel. "The first thing you'll notice about Rust is the barrel character. Not too heavy, but woven into the fabric of the beer like a fine thread. Juicy aromas of sweet tangerine and a fresh touch of watermint create a calm, winelike structure with flavours that stay close together. Underneath are warm, malty notes that form the rich foundation of this beer. The finish has a soft echo of the Groene Bel dryhop, which lays earthy, mildly bitter notes on top of the wood tannins. Rust was aged on oak for 12 months." BBD is 13/04/2024

T.WO. aka Totally Wiped Out. Wheat Ale aged for 4 years in Tres Hombres rum barrels. BBD is passed and lable might be a bit damaged due to long cellaring.

Specia/Stronger version of La Moneuse brewed for the 30th Anniversary of the brewery.

Wheat Saison brewed with spices and Colorado hops, collab with Cellar West Artisan Ales. BB is end 2022

"All Czech Saaz stainless steel-fermented grisette. Light, bright, fun, funky, bitter, refreshing."

Vintage 2022. Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) matured skin contacts.

"Alvinne Fellowship 2020 Ale No 6: Spontaneous Fermentation (40%) blended with mixed fermentation farmhouse sour with quince (60%). 15 month BA on Bordeaux."

"Socoron (or Socouran) is the name used to designate 6 row winter barley in Wallonian dialect and translates as "Escourgeon" in French. It is one of our traditional saison. It’s brewed with malted and raw local 6 row winter barley. This grain is more challenging to work with and has a much lower yield which explains its rarity in modern beer. However, the challenges it creates are worth facing to get its deep rustic profile with earthy and bready notes. A traditional farmhouse yeast strain combining high attenuation and a complex fermentation profile that displays white spices, lemon, grappes and grassy herbal notes. An authentic farmhouse beer, Brewed in our 800 years old farm."

Saison with grapefruit and dry hopped with Mosaic and HBC 630. best before is 19/03/2022

A blend of blond barrel-aged beers (finesse Pure Oak, Extase, Tous va bien, fresh passe partout (white maltport) dryhopped with First Gold and flavored with sweet woodruff. BBD is April 2024

Funky farmhouse ale aged in white wine barrels. Fermented with a blend of Brettanolyces and Fantome yeast.

"Mandarina is a blend of barrel-aged saison beers. Brewed with organic barley, wheat malt and spelt. Generously hopped with european aroma hops. The beers in this blend matured on average for 16 months in red wine and Cognac barrels. This blend shows beautiful aging notes but still offers the summery freshness of orange peels, macerated Scheurebe and ripe apples. Bottled April 2022. 640 bottles."

A powerfull blend of blond and dark barrelaged beers flavoured with Bergamot and lime-honey. BBD is 9/25

"Sour Morello Cherries from Kent were delivered to us fresh and added to a nine month old foudre aged saison. Further ageing and refermentation has drawn out a beautiful colour and complexity of cherry fruit, almond and oak flavours."

"This beer started life in March 2019, brewed with our long term friends at Thornbridge. A portion was released by them as Vicious Circle in 2020. The remainder was sent to us, aged further in our barrels, then blended with a mixed fermentation saison. A true representation of both breweries’ barrel ageing projects, we have come full circle."

#016 - "A blend of Kriek lambiek, Raspberry lambiek and barrel aged DUST saison " Bottled august 2021.

Saison base beer aged on whole Colorado nectarines at a rate of over 2 pounds per gallon.

Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) with organic sour cherries from Torrelles de Llobregat. BBS is 08/11/2024

B.A. Mixed-fermentation Saison with Centennial, Motueka, Cashmere & Tettnanger and bottle-conditionned with local wildflower honey from upkeepers. Bottled in April 2022, Best Before April 2024.

Foeder aged saison with Gewurztraminer pomace from Alsace

Saison with Hallertau Mittelfrüh hops.

"An oak-aged farmhouse ale featuring eastern Washington grown malted grain."

"An Oak-Aged Farmhouse Ale Dry-Hopped with Idaho Gem While hop-forward beers and oak-aged beers may seem to be in different veins, we’ve particularly enjoyed how these elements play off one another in our saisons. Perhaps you remember Jean-Michel, a release that was blended from puncheons and dry-hopped with French Barbe Rouge. The red fruit elements of the hop varietal and the vanillin present in the wood merged together to create an astounding note reminiscent of strawberry pound cake. This convinced us to continue exploring this path in our oak program, and what led to Gus! Starting with a farmhouse ale base featuring Salish Blue wheat from Skagit Valley Malting, Gus completed primary fermentation in oak puncheons and continued to age for 7 months. A hearty dry-hop of flavorful Idaho Gem from Yakima Chief adds distinct notes of red currant, grapefruit, and raspberry to the soft, rounded base beer. Simple, elegant, and extremely drinkable."

Foeder lagered Bière de Garde"