Blend of Krieklambiek from Girardin and a BA sour beer brewed by De Ranke.

Blend of 70% sour ale (vieille provision) with lambic (from Girardin).

"Beer of mixed fermentation, the Stout Rullquin is obtained from a blending of 7/8 of Rulles Brune (Stout de Gaume) and 1/8 of a blend of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle"

Blend of Saison and one year old lambic from De Troch.

#018 - " A blend of Blackberry lambiek, Quince lambiek and barrel aged DUST saison " Bottled august 2021.

"Beer of mixed fermentation, the Stout Rullquin is obtained from a blending of 7/8 of Rulles Brune (Stout de Gaume) and 1/8 of a blend of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle"

Saison de coupage inspired by the ones made in the 19th Century. The base is a sain brewed with rustic cereals and blended with 2 YO lambic from Cantillon, this was then aged for a year in oak barrels before spending 6 months in the bottle.

Foeder aged saison with Gewurztraminer pomace from Alsace

"Beer of mixed fermentation, the Cassis Rullquin is made from the fermentation of 160 g of blackcurrants by liter in a blending of 7/8 of Rulles Brune and 1/8 of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle."

#020 - A blend of Kriek lambiek, Raspberry lambiek and barrel aged DUST saison. Bottled March 2022

#021 - "In October 2021, we handpicked biodynamically Riesling grapes from the Alsace region which we fermented into natural wine. After primary fermentation, we blended the wine with a barrel aged saison/lambiek blend."

#022 - "In September 2021, we handpicked biodynamically Gamay grapes from the Beaujolais region which we fermented (carbonique!) into natural wine. After primary fermentation, we blended the wine with barrel aged blackberry saison that was in contact with the Gamay skins for 3 days."

#023 - "In October 2021, we handpicked biodynamically Riesling grapes from the Alsace region which we fermented into natural wine. After primary fermentation, we blended the wine with barrel aged apricot saison & Mirabelle lambiek." Bottled April 2022

#024 - "In September 2021, we went to the Champagne region where we picked up freshly pressed Chardonnay pomace. We added the pressed skins for 6 days to a barrel aged saison/lambiek blend. We let this blend age for 5 months on amphora."

#025 - "In October 2021, we handpicked biodynamically Gewürztraminer grapes from the Alsace region which we fermented into natural wine. After primary fermentation, we blended the wine with barrel aged saison & Raspberry lambiek." Bottled April 2022.

#026 - A blend of white Nectarine lambiek and barrel aged apricot saison. Bottled March 2022

#027 - A blend of blueberry lambiek and barrel aged blackberry saison. Bottled March 2022

#028 - A blend of barrel aged cider (apple + 5% pear) and red currant lambiek. Bottled April 2022

#029 - A blend of dark plum lambiek and barrel aged blackberry saison that was in contact with Gamay skins for 3 days.