"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

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

"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"

"Our Barrel aged sour gruit has been enhanced with a generous dose of cucumber!"

"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!"

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." BB is 14/09/2023

"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."

"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..." BB is December 2023.

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

"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."

"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."

"Sour Ale aged in white wine barrels for several months w/ our gang of wild yeasts. Then infused on beautiful Belgian and seasonal strawberries."

"Riesling Pomace Wild Ale. This red ale has aged more than one year in red wine barrels with our wild yeast culture. Afterwards, it’s been infused with freshly pressed riesling pomace." BB is 19/10/2023

"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"

Sour ale with Chardonnay pomace and dry hopped with Simcoe

"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."

"Deep and complex, Cerf began maturing in rum barrels with our bretts strain many months ago. Once ready, we infused it with dried figs to further develop its complexity."

"Our personal take on the somewhat worn-out style of spicy Christmas beers: a wild Gruit, with spruce tips & juniper berries, aged for more than a year in barrels!"

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

Bourbon BA Cherry Sour

"HYBRID SERIES - MAITRANK. For this new hybrid, we let ourselves be inspired by the drink of May (Maitrank), a specialty of Arlon. After a year of aging in barrels with our gang of wild yeasts, we infused our beer on woodruff and orange slices."

"A long time in barrels, pears, chenin pomace and a touch of Nelson Sauvin. All in elegance…"

"BREWED FOR A CONCERT / Chiyoda Ku has a phlegmatic electricness that creates beatiful tensions. For their concert at the brewpub, we brewed a strong Gose with pineapple, passion and habanero. Between pleasant sweetness and stinging heat"

PASSION, HIBISCUS, BLOOD ORANGE SOUR. BB is 13/12/2023

"We left this Barley Wine to age for 2 years in barrels with our wild culture. It slowly developed its acidity and complexity in addition to a pleasant oxidative and maderized note. Almost Port-like "

Sour with peppermint

"For Unsane's gig at the brewery we wanted to brew a big, intense, bitter and aromatic IPA that showcases Citra and Mosaic. A powerful ''hoppercut'' in your face!"

"BARREL AGED BERLINER WEISSE with Chenin Pommace. We sent our Belle Dame into white wine barrels for 18 months and finished it onto Chenin grape pommace from Le Sot de l'Ange."

Sour w. Syrah pomace, raspberries and homemade grapefuit tonic.

Sour lager infused with Pipnot Noir Pomace

"Gose with Pinot Noir pommace, lemon balm and fig leaves. This goes has been infused with grapes and herbs from the vineyard of Philip Lardot (Mosel), a real snapshot of his terroir."

Kumquat & Habanero Gose

"For this new cocktail-inspired beer, we took inspiration from the classic Margarita! We brewed a very light colored beer, seasonned it with salt,lime, orange and agave syrup and then send it to rest in beautiful tequila barrels. Cheers!"

"We co-fermented this beer onto 300g/L of local and seasonal apples, then send it to rest for 18 months in barrels with our gang of bacterias. Then we finished it with another 100g/L of 2023 end of season apples. "

"Une bière légère et acidulée dans laquelle nous avons infusé de la lavande, de la quinine, des baies de genevrier et des zestes de pamplemousse. Aromatique avec une finale amère à la manière d'un tonic"