2024's edition.

Saison van de Bruwer is a spelt Saison, dry-hopped and fermented with added Brettanomyces. It is blond, opalescent; its very persistent foam is creamy and fine. Very aromatic and fruity, its nose is reminiscent of pineapple, quince, apricot, and gooseberry. A ‘funky’ touch, typical of Brettanomyces, completes the picture. In the mouth these same flavors are intensified and accompanied by notes of cereals, a floral touch, and a final that evokes lime zests.
Its attack is mellow, but its finish is dry and bitter — typical character traits of the 1920s Saisons.

Brewed with Spelt and Wheat.

Saison blended with lambic from Cantillon and aged in barrels. "An extremely complex but at the same time very refreshing beer. It somehow resembles a hoppy gueuze with a distinct bitterness. Indeed, the Saisons were generously hopped for the well-known keeping properties of hops. Also, they were often dry-hopped, as is the case here. Saison de la Senne has been barrel-aged for three years before bottling. Amber in color, its nose reminds one of Lambic, with notes of fallen apples, wood, leather, and the typical funky character of the Bretts. In the mouth, a soft tartness is present, quickly leading to dryness. The aromas of the nose are completed by those of spelt and rye, quince, green gooseberries and a complex vinous character. The finish is bitter but perfectly in balance." Second blend bottled in March 2023.

"Minne - Wild blonde ale with Japanese flowering quince. Minne was made with tiny quince apples from the food forest. Quince symbolises love and friendship, cherishing something or somebody, opening your heart to life. Picking the apples requires dedication, because they cling to their branches like there's no tomorrow, amid long sharp thorns. All you can do is approach them with care and respect, like you would a loved one." best before is 09/02/2023

Imperial Saison aged on Chateau Neuf du Pape Foeder

Imperial Saison, first aged in a Châteauneuf du Pape foeder, later barrel aged on Margaux "Château Kirwan" barrels

"Il s'agit d'un assemblage de deux brassins de Saison. La première est une saison au seigle fermentée avec notre cocktail de levures "funky" et vieillie durant 9 mois en barriques de Vouvray fraichement vidées. La deuxième est une jeune saison houblonnée généreusement avec de l'Hallertau Blanc, du Nelson Sauvin et du Bru-1. Elle vient équilibrer et rafraichir le côté boisé de la première. Les deux bières ont été assemblées en janvier dernier et maturent depuis maintenant 4 mois. Le résultat est une bière aux accents très vineux, avec des notes de groseilles à maquereau, des arômes de coing et d'acacia. C'est à la fois sec, bien amer, et hautement pintable."

"A dubbel uytzet. During the 19th century, uytzet, especially the uytzet from Gent, was one of the most popular beer types of Belgium. For double uytzet more malt and hops were needed, it was only brewed in winter time and it was stored longer."

"Assemblage de grape ale (syrah mourvedre, sour avec macération de grenache noir et de saison de foudre."

Hay & Kumquat Saison

" “Ol’ Skool Sayson”. Brewed for the bar "Chez mon ex" "