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Lambic - Sour
-
Blonde - Ambrée
- Saison
- India Pale Ale (IPA)
- Belgian Blond Ale
- Bière Fumée
- Pale Ale
- Blanche - Froment
- Triple
- Strong Ale
- Bock - Weizenbock
- Grape Ale
- Kölsch
- Cream Ale
- Altbier
- Radler
- Pils, Lager, Helles
- Red Ale
- Bière de Garde
- Bitter
- Märzen
- Grisette
- India Pale Lager (IPL)
- Amber
- Wheat Wine
- Oat Wine
- Table Beer
- Mild Ale
- Gluten-Free
- Kellerbier
- Historical Beer
-
Brune
- Cidre, Hydromel, Vin, etc...
- Delicatessen
- Verres - Accessoires
-
Non-Alcoholic Beer / Cider
- Non-Alcoholic IPA
- Non-Alcoholic Cider
- Non-Alcoholic Pastry / Smoothie Sour
- Non-Alcoholic Wheat / Wit / Weizen
- Non-Alcoholic Stout
- Non-Alcoholic Radler
- Sparkling Hop Water
- Non-Alcoholic Triple
- Non-Alcoholic Saison
- Non-Alcohilic Pilsner
- Non-Alcoholic Ginger Beer
- Non-Alcoholic Sour
- Non-Alcoholic Pale Ale
Cidre, Hydromel, Vin, etc...
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- Marque : Pellicle BV F
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Pellicle Vergistingen...
27,95 €: 1"Cider from the 2024 harvest. After three months of barrel aging, pressed Chenin Blanc skins from the Loire Valley were added. Following four months of maceration, the skins were removed and the cider continued aging in an ex-red wine barrel for nine months until it settled into its final form."
Derniers articles en stock -
Pellicle Vergistingen Oxaal...
29,95 €"This rhubarb wine started in 2022 by pressing 3 varieties of fresh rhubarb and fermenting it in stainless steel. After 2 years it was barrel aged in an American oak barrel for another year."
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Pellicle Vergistingen Mosaik
27,95 €"Mosaik is the first blend to feature fruit from our own vineyard, making it a particularly meaningful release for us.
The base is a cider made from apples harvested in a friend's orchard in Borgloon in 2024, consisting of approximately ten different apple varieties. The juice was fermented directly in a former red wine barrel and left to mature through autumn, winter and spring.
In September 2025, the cider was transferred onto pressed grape skins from our vineyard, including Pinot Noir, Zweigelt, Regent, Gamay, Chardonnay and Pinot Gris, where it macerated for three months. After gently separating the cider from the skins, it spent another three months maturing in barrel before bottling."