Organic Hoppy Tripel

"Doppelbock - A perfect beer for Christmas especially for food. Malty, caramelized and full bodied with tastes of dark fruits, toffee, plum and subtle chocolate and coffee note"

Phi (Blond Sour) aged with Smoked pineapples.

Sour DIPA Double dry-hopped with Sabro, Mosaic and Citra hops.

"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 lacto-fermented gruit has been brewed with a mix of traditional gruit herbs: Yarrow, Mugwort, Tansy, Myrtle and Ground Ivy. Expect fresh herbal and minty notes." BB is 21/02/2024

Tripel dry hopped with a new English hop variety: Endeavour

Phi (Blond Sour) aged with rhubabrb

Stout fermented naturally with feshly pressed Gamay wort from Domaine Cinq Peyres in France. best before is 11/2023

Phi (Blond Sour) aged with rhubabrb and then dry hopped with Amarillo hops.

Fruit sour, aged on Gin barrel, macerated on dried medlar, sloeberry and silverberry

"Fruit de nos expérimentations farfelues, le brassin de cette Double Black Sour remonte déjà à février 2021. Après un passage d'un an et demi en barriques de Cognac, elle a refermenté deux mois sur une concentration de 200g par litre de cerises griottes. Le résultat n'est pas sans rappeler la célèbre forêt noire et le voltage monte gentiment à
8%."

"A modern interpretation of the classic Belgian Triple. More bitterness, lighter on the esters. Resinous, peppery & elderflower notes."

"Smokey Islands is the result of a collaboration with Gili Drinks. Phi was aged for several months on a Kilchoman peated whisky barrel, was blended with fresh ginger juice, some honey and pineapple pulp (400l beer/200 l juice ratio). We gave this "cocktail" some time to blend in well, resulting in a spicy fruity smoky sour. This is not just another ginger beer, with Smokey Island we once again challenge you to #dare to go wild."

A collaboration with Pete Slosberg using cocoa nibs from Frederic Blondeel

"An evolution of the very first Wadesda, a blend of Jambe-de-Bois and Cantillon lambic, making the Wadesda #9 a Tripel Saison: a stronger version of the original Saisons. She is amber in colour and has those typical characteristics of Lambic: woody with a strong funky nose of Brettanomyces, with quince and fallen apples. This is followed by white flowers, old kirsch and persimmon, and even a hint of curry leaves. A very winey character, as it should be! All of this blends perfectly with the classic aromas of tripels, like pears and bananas. Her strong alcohol percentage enhances her vinous qualities and gives a certain roundness to a finale that is quite dry and almost mineral. Intoxicating and complex, but refreshing and drinkable!"

"A hoppy tripel"

Milk Stout with Indonesian Coffee.

Sigma (Dark sour) macerated with Forest Fruits (Blackberries, Blueberries and Raspberries) for over 2 months.

Organic dry hopped Belgian Tripel.

Dry hopped Belgian Tripel.

Milk Stout with Colombian Coffee

"Sour farmhouse tripel fermented with apricots"

Sigma (Dark sour) and Phi (Blond Sour) Blended and aged with blackcurrant.

"7% West Coast IPA with Cascade Cryo, Chinook and Idaho 7 hops"