"SAISON DE COUPAGE. COLLAB with Cyclic beer farm and Yakima Chief Assemblage de bière acidulée avec dry-hop de Nectaron et verveine : 70 % de saison de blé, fraichement brassée et fermentée grâce au mélange de levure de Cyclic et Sacrilège. 30% de bière de fermentation spontanée et de fermentation mixte vieillie en moyenne 2 ans en barrique."

"Saison is our no nonsense Belgian style farmhouse beer. Aroma and flavor is driven by our house mixed yeast/brett culture that give notes of citrus fruit and light spice. A generous use of continental hops and 100% Belgian Pilsen malt balance out the yeast character to create a dry, refreshing and easy to drink beer!"

"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!"

Sour with grape skins Garnatxa from Vinyes Tortuga

"Inspired 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. Tart, floral, citric and refreshing for summer."

"Jasmin tea and mandarin 2026"

Sour w. oranges

wild ale w. Pansa blanca de Oriol Artigas

wild ale w. Sumoll de Pol grape skins

Wild ale w. Xarel lo grape skins