Liste des produits par marque La Source Beer CO

"For this collab with our lifelong friends, we decided to mix our cultures! A wild beer with an immoral dose of fresh (and seasonal.) quince fermented with a cocktail of our house cultures."

COCONUT IPA "For this collab with Zythologist, big big up to Hawaii and our common love for IPAs! A generous dry hopping (Citra/Mosaic/Enigma) over which we added coconut shreds."

"Flanders red on steroïds! Auroch has been aged for a year in red wine barrels, its complex malt bill gives this beer a pleasent depth of plums, raisins and cherry."

Batch 1. "To end the summer fruits season and to begin the fall, we offer to you a blackcurrant wild ale. This beer spent more than a year in white wine barrels with our own wild yeast."

"For this new edition of our ever-changing Berliner Weisse we opted for the sunny combo of fennel and lemon! And before that, an extended aging n our house brett culture."

"FOR THIS NEW EDITION OF OUR EVER-CHANGING BERLINER WEISSE WE ADDED SOME BEAUTIFUL SYRAH POMMACE FROM GUDULE WINERY! AND BEFORE THAT, AN EXTENDED AGING ON OUR HOUSE BRETT CULTURE. HYBRID AS HELL!"

"We love Oud Bruin! Bête noir is our big up to those beers we cherish. For this new version, we chose a classic oud bruin malt bill but aged it in bourbon barrel, smooth..."

Single hopped pilsner w/ Belgian Malt and Centennial Hops

Session IPA hopped with Calista, Mosaic and Citra

"FOR THIS SOUR INSIPRED BY CHAMPAGNE, WE HAVE FECTECHED SOME GORGEOUS CHARDONNAY POMMACE FROM DOMAINE W & LET IT INFUSE ON OUR BEER UNTIL IT REACHED A PLEASANT DRYNESS. WARNING FESTIVE BEVERAGE!"

Batch 2. "This wild beer has aged for more than a year in barrels with our gang of wild yeasts acid bacterias. We then enriched it with fresh & dried apricots for maximum intensity".

"For this collaboration with Vino di Proceno, we added lees from their “Belga Sbagliato” wine to our wild Berliner Weisse and lightly dry-hopped it with Hallertau Blanc. An hybrid beer tout en finesse"

"A Sour ale infused with Sauvignon grape pomace and then dry-hopped with Mosaic. A bridge between two worlds."

"A Sour ale infused with Sauvignon grape pomace and then dry-hopped with Mosaic. A bridge between two worlds."

"For this summer twist on our Criquet, we let it ferment for a few months on our house brett culture & then infused it with a generous dose of verbena & berries."

"FOR THIS COLLABORATION WITH VINO DI PROCENO, THEY CAME TO BRING US THEIR SANGIOVESE GRAPE POMMACE STRAIGHT FROM THEIR VINEYARD IN ITALY! WE ADDED IT TO OUR WILD ALE BARREL AGED FOR 18 MONTH. DELICIOUSLY ROSé AND HYBRID."

"Dry January" who cares? Certainly not us! Dry Hop January, that's our concept. Hoppy beers all month long!" Hops used: Simcoe & Centennial

"Less is more. Element is a single malt and single hop beer. Sorachi and Pilsner malt, that's it. A good way to discover all the richness and power of this hop that we love."

" A Seasonal beer to celebrate summer! We blend together organic nectarines and one of our oldest beers matured in white wine barrels."

"For this collaboration with Vino di Proceno, they came to bring us their white wine lees straight from their vineyard in Italy! We added some Petit Manseng pomace and left the beer to rest for a year in barrels. A pure hybrid creature!"

"DDH Pale Ale w/ Mosaic & Strata. Beer made for the wedding of Cathy & Ben (Beerlovers Bar - Antwerpen)"

"Our house Belgian Bitter, brewed with belgian malt, house yeast and belgian Comet. Simple, bitter, super drinkable."

Tropical Hazy IPA! Mosaic Cryo, Eldorado and Sorachi Ace (BE) + Golden Promise and Oats

Double dry-hopped w. Mosaic, Strata, Barbe Rouge & Elixir

"Locuste is the barrel aged version of our sour gruit : Criquet. It stayed for several month in white wine barrels which, with the conjugated efforts of the wild yeast we added, mellowed the base beer and gave it more complexity"

"A Double IPA brewed with a generous base of spelt, oats, pilsner and vienna that has been double dry hopped with Hallertau Blanc, Citra and Sabro. A pleasant hop Uppercut..."

"This series explores the endless possibilities of fermented liquids. For this first hybrid, we fermented one of our sour beers over dried apples and then let it rest in barrels. Finally, we blended it with a cider co-produced with Fermenthings. The result is a hybrid, a chimera from ancient times"

"Brewed a year ago with freshly harvested dandelions, this Gruit has rested in barrels with our wild yeast culture until today. A bit of summer captured in bottles…"

"Mésange is our expression of balance. A light Saison. Quick soured and then barrel aged on our house culture. Slightly wild,, slightly hoppy but above all very drinkable.

"Mésange is our expression of balance. A light Saison. Quick soured and then barrel aged on our house culture. Slightly wild,, slightly hoppy but above all very drinkable.

"It all starts with a complex malt bill. A generous vienna / munich base. The best dark malts and rye for roundness. A long fermentation follows, followed by an even longer lagering. The result is pure and elegant, polished by time..."

"Cocktail Inspired Gruit. With Gentian for bitterness and oranges at whirlpool. Aged several months in bourbon barrels w/ our house culture "

"The return of our end-of-year stout. In collaboration with our neighbours from Nao! For this new choco bomb, they offered us their new Peruvian cocoa (Criollo / Forastero) purchased directly and fairly. Yummm!"

"Sour ale dry hopped with Belgian Sorachi Ace. Notes of key lime sorbet "

"Cold IPA is an IPA fermented with Lager yeast but at “high” temperature (18-20°). We obtain a very clean profile with just enough esters for some fruitiness. And on top of that, a generous dose of resinous and tropical hops: Hallertau Blanc, Strata, Simcoe"

"A super juicy dry hopping paired with the amazing funky & fruity Kveik yeast!" hops: Citra, Ekuanot