"Calypso roars with sharp, spritzy and mouth-puckering sensation, accented by tropical and citrussy hop aroma. It's clean, refreshing and always keeps you going back for more. Our sour showcase rotates the dry-hopping, so each brew offers something different and unique."

"Xino Xano is our spring/summer seasonal release. We use a traditional no boil Berliner Weisse brewing method, 50% organic Belgian malted barley, 25% Belgian malted wheat, 25% Spanish flaked wheat, co-fermentation with our house yeast and lactic acid bacteria, then finished with a big dry hop addition (variety varies). Tart, tropical and refreshing, it's perfect for quenching your thirst. Best drunk after a long cycle or at the beach overlooking the sea!"

"Ce brassin annuel met à l'honneur notre ami et illustrateur Julien Kremer. Pour cette recette nous avons choisi un subtil mélange d'agrumes (clémentine corse, bergamote et pomelo). Pour une fois nous lui avons fait déposer les crayons pour lui offrir la surprise de l'étiquette qui est signée par le talentueux Milan Quadens."

"Inspired by Agua de jamaica a typical sweet and acidic Mexican beverage. 100% organic belgian pilsner malt no-boil Berliner style brew with 2,75 kg hibiscus added to the kettle at 93º for 30 minutes before knockout. Co-fermented with L. plantarum and our house yeast culture. We used orange zest/juice from our family farm and dry hopped with a small amount of palisade hops. Just before packaging a final addition of hibiscus was added for an extra layer of flavour."

Berliner Weisse brewed with Rye and then aged with blueberries.

Dry-hopped sour

"A thirst quenching session beer, Sour Suzy mimics a classic German brewing technique (sour mashing) to impart a light, refreshing tartness. No hop bitterness & very low hop profile. Sour Suzy is not your typical session beer – rather it delivers something a bit more obscure and intriguing. It drinks as refreshingly as a glass of lemonade. The grain bill includes a healthy portion of wheat, while citrusy hops lend bright notes to the aroma which are accentuated by the addition of Makrut lime leaves."

"Did you know that it is almost impossible to buy an already roasted black pepper in Czechia? We learnt this the hard way. The brewing day of this beer was a day when even men cried. Stinging smoke from roasted pepper left no eye dry in the brewery. But it was worth it. Roasting intensifies the aroma. And we made sure to get it all. Then we balanced this with the acidity of the Sumac spice, with hoppy bitterness of Magnum hops, spicy-fruity hoppiness of Bramling Cross hops and added black currant for refreshing fruity goodness. This beer has a lot to reveal. Give it a chance, it´s well worth the effort."

Berliner with sour cherries and mint

Berliner aged in Marsala barrels.

"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."

Berliner Weisse style sour with blackberries

Berliner macerated on dried figs & elderflower

"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!"

"Pour cette bière nous avons laissé une belle quantité de raisins frais fermenté plusieurs semaines avec notre Berliner Weisse. Le résultat est surprenant, d'une couleur rouge rubis éclatant, le nez est vineux, fruité. Une bombe de raisins vous tapisse la bouche, le Grolleau s'exprime subtilement relevée par une pointe d'acidité rafraichissante. On aurait presque pu l'appeler Bonbon-Weisse."

"Pour l'édition blanche nous avons reçu du Marc de Riesling provenant de Gooïk. Le tout a fermenté durant quelques semaines avec notre Berliner Weisse. Ce mélange subtile est fort différent du premier. Beaucoup plus vineux, des arômes de pêche blanche, le Riesling s'exprime différemment au travers de la Berliner.
L'acidité est douce, c'est long en bouche, le fruit plus discret. "