Bersalis Tripel aged for at least 12 months in oak barrels that used to age lambic. This ageing process provokes a second fermentation of the beer (this time spontaneous).

Berslais Kadet aged 12 months in lambic barrels which resulted in a spontaneous fermentation of the beer.

Berslais Kadet aged 12 months in lambic barrels which resulted in a spontaneous fermentation of the beer.

Bersalis Tripel aged for at least 12 months in oak barrels that used to age lambic. This ageing process provokes a second fermentation of the beer (this time spontaneous).

Bersalis tripel aged for 18 to 22 months on wooden barrels where it undergoes a wild fermentation.