"Méthode Traditionelle: Brut non dosé"

Previously known as "Brabambic". "This beer has been brewed using the traditional turbid mash method, old hops, cooled during an entrire night in open vessels and was fermented and kept during 3 years in oak barrels prior to bottling. Brewed in 2015.

This beer has been brewed using the traditional turbid mash method, old hops, cooled during an entrire night in open vessels and was fermented and kept during 4 years in oak barrels, the last year it beer was aged with sour cherreis and pinot noir grapes Brewed in 2015.