Organic Gueuze blended from organic lambics of different ages.

Belgium Style Wheat beer with rosemary, aged on Brunello Barrels. best before is 11/2023

Organic Oude Gueuze

Oude Kriek made with 100% Schaerbeekse cherries.

"Crimson (2022-2023)is our Kriek Framboise (cherry raspberry) beer. This is its second iteration.

We chose some nice barrels of 1 & 2 year old spontaneous beer to macerate on a few hundred kilos of whole sour cherries & raspberries from 2022 fruit season. The beer macerated the fruit for 9 months before bottling. Bottled: Summer 2023."

"Crimson is our kriek framboise blend. We aged 1 year old spontaneously fermented beer on 830 grams per litre of sour cherries for 6 months. Before bottling we blended another Spon beer aged on 300 grams per litre of raspberries with the cherry beer. The final assemblage of 75% Cherry beer & 25% raspberry beer transcends both their individual selves. "

"A foulage & carbonic maceration of kelleris cherries, spontaneously fermented with beer wort. 6 months matured in oak barrels. In July 2021 our brewer Tiago picked up 500kg of organic sour cherries from Karel Vaes in Limburg to create this deep red & sour cherry beer. Now cherish the cherries and be mezmerized in the moment!"

"Our standard saison inspired by Wallonian saisons along the French Belgian border. Dry, ballanced and refreshing."

#027 - A blend of blueberry lambiek and barrel aged blackberry saison. Bottled March 2022

First blend of BA spontaneously fermented beers.

"This beer matures for 12 months in oak barrels with the indigenous yeasts and bacteria from our vineyards. At the end of maturation, we add fresh elderflowers and a selection of white grapes we grow on Berici Hills. Unfiltered, bottle conditioned. Beer in evolution."

'"Artisanal Gueuze, blended from lambic brewed on site and aged on Barolo foeders."

"Blend of different beers, it's the marriage between the long barrel aging world and the new hoppy wave. Wild, funky, gently sour, fruity, hoppy, refreshing."

"Refreshing and tart with cool mint. Beautiful thirst quencher made with our friends from the French Alps, Outer Range"

Blend of lambics with sour cherries

Blend of lambics with sour cherries

Season 2021-2022. Assemblage #73.Magnum bottled on 20/05/2022. "For this particular blend of Oude Geuze Cuvée Armand & Gaston, we selected lambikken from four different barrels and five different brews. The blend consists of 60% oude lambikken, bringing the weighted average age upon bottling to more than 21 months. The oldest lambikken were brewed in April 2019 and that same lambik aged for more than a year on a freshly emptied Oloroso barrel. That barrel comes from the last bodega of Josefa Perez Rosado, near the Church of Santiago in Jerez De La Frontera. Two thirds of the combined total grain bill was sourced with our Pajottenland Cereal Collective, and half of the blend is organic. The hops used were 18 years old on average. Bottle count: 639."

"A label collaboration with great artist Yuri Hill. A black saison with orange and basil to celebrate our 3rd anniversary."

"Goudblonde dorstlesser met licht moutzoete aanzet gevolgd door een mooie hopbitterheid. Samenspel van kruidige accenten met fruitigheid en het typische saisongistkarakter."

Blend of six barrels of saisons and mixed fermented beers. the average of the BA beers used is 10 months.

""Our loving triptych is back! Three beers brewed with the same malt bill and hopping, but in different proportions, bringing a gradation in the alcohol and the power of the hops which come mainly from the southern hemisphere this year."

Hazy IPA with Mosaic, Simcoe and Sabro hops. Yeast: Verdant IPA.

"A Nitro fun-size version of a Vault City classic, packed to the brim with all the chocolatey, caramel goodness of the original but now with a slightly more sessionable ABV and a smooth, creamy nitro twist. Chocolate malt, vanilla and caramelised brown sugar meld with mountains of cacao nibs, paying homage to the mighty m*rs bar."

"Second use of grapes from winemaker Sicus. Grapes macerated in sour beer and then blended with barrel aged grisette."

"This beer—created for the 25th birthday of Cantillon’s Quintessence—uses an ancient and typically Belgian technique called ‘coupage’: the blend of a sour beer with a young ale. The sour beer we used is 2-year-old Lambic from Cantillon. The result is a 6.2% abv amber beer, with an appealing tartness and a deep, complex vinous character."

"A very flavorful beer brewed with Cryo Idaho7, Cryo Mosaic, and Talus hops. Combined with Verdant yeast. A very smooth taste, packed with all kinds of fruity aromas and flavors."

"An authentic West Coast IPA brewed with Mosaic, Galaxy, and El Dorado hops. A beer with a distinct malt flavor perfectly balanced with the resinous and fruity nuances of the hops. A classic beer with a nod to modern profiles, thanks to a strong dry hopping."

"Gently Farmhouse Ale brewed with Pilsner from our coltivation. Aged for 20 months in red wine barriques of which 1 month with elderflowers harvested near the brewery"

"Straight-up modern American IPA. 100% Whirlpool hopped with Cascade and double dry hopped with Ekuanot and BRU-1, it brings candied lemon, papaya and pineapple to the flavour."

"Blackberry, Blackcurrant, Blueberry, Freeze Dried Ice Cream Smoothie Sour.

Introducing a smoothie sour that’s seriously STUFFD. Mountains of jammy blueberries, strawberries, cherries and banana meet the rich, crisp sweetness of freeze-dried ice cream (also known as astronaut ice cream)!
This interstellar ingredient pairs with swirls of smooth vanilla, lactose and white chocolate for a thick smoothie sour that tastes out of this world."

"New England IPA bursting with tropical character, dry-hopped with the brilliant duo of Citra & Nectaron. Classic Citra brings a bold wave of citrus and tropical fruit, while Nectaron – a true gem from New Zealand – takes this beer to a whole new level. Pineapple, passion fruit, peach, and grapefruit explode in both aroma and flavor. All of this comes with low bitterness, letting the intense juiciness of this hazy NEIPA shine through. Nectaron. Science, art, and New Zealand hop mastery in one insanely fruity package."