"Farmageddon is our wild farmhouse ale that we've been brewing, blending, and aging for almost as many years as we've been open. The blending process allows us to maintain a common thread across batches, the aging adds nuanced layers, while the brett and bacteria work hard to create small idiosyncrasies in each release. It's a refined, effervescent, and delicious beer worthy of special occasions and idle weeknights. And every so often we decide to age a batch with Montmorency cherries because sometimes the cliche "with a cherry on top" is both figurative and literal. Not to mention, delicious. Lots of balanced acidity, distinct cherry aromatics and flavour "

"Grisette was the first of its kind to emerge at Hafis, earning the esteemed title of our very first beer fermented entirely in oak (aka The Foeder Pyramid™). It's a low ABV, refreshing sipper dry-hopped with French Strisselspalt hops (a variety that's as fun to say as it is delicious), that balances subtle brett, light acidity, and sky-high drinkability. The beer itself is dry and slightly acidic, with soft brett aromatics, and complementary herbal, floral, and citrus notes."

"Motley Cru is an annual oak-aged blend released each year in celebration of our anniversary. The 2021 version comprises 85% Spontaneous Koelschip Ale, 7.5% Cabernet Sauvignon fermented Wild Ale, and 7.5% Saison. In a final, congregating act, the blend was refermented with morello cherries, wild blueberries, Haskap berries, and Gamay skins."

"Motley Cru 2022 is a three year blend of spontaneous coolship beer. It was aged in neutral barrels and blended together to our taste, with the more mature beer providing classic wild fermentation characteristics and the younger beer exhibiting clean and fruity qualities. Combined, they provide the best of both worlds. In striking our preferred balance between older and newer barrels, we were also striving to create a beer that is simultaneously true to what we do and a nod to what Belgian Lambic breweries have been doing for centuries. Motley Cru 2022 boasts fruity aromas of passion fruit, damp forest floor and subtle oak. Clean pleasant acidity, reminiscent of sweet tart. Notes of green pepper and rhubarb as well."

"Skeleton Key is an imperial stout aged for just over a year in rum barrels, with a mix of cinnamon, ginger, nutmeg, anise, cardamom, allspice, and vanilla. The resulting beer is an intense showcase of dark chocolate, caramelized malts, spirit barrel, and lively spices."

"Vines is a series of oak aged wild ales that celebrates wine grapes in all manifestations. This blend was inoculated with the wild yeast from 2019 red grape skins, aged for a year in oak, and refermented on 2020 Merlot, Cabernet Franc & Cabernet Sauvignon."

"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" BBD: 19/09/2024

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." BBD is 19/09/2024

"Belgian dark alew brewed with muscovado sugar and a simple malt bill. After a long fermentation, the beer aged in Bourbon barrels for 20 months, taking more layers of coplexity and depth." Bottled in July 2024

"This beer was obtained by fermenting 240 gr of fresh rhubarb per litre of lambic. The rhubarb has been produced locally by the Ferme de la Bosse Jauque."

Barrel aged dry cider of spontaneous fermentation. Harvest 2021. Blend of Normandic organic cider apples with local handpicked old varieties. Wine barrel aged (3 months)

"First edition of Oh la la la cider. Apples harvested in 2021. We went on a roadtrip to Normandy to get real ‘cider’ apples and picked locally apples in Belgium of old varieties. This dry cider was barrelaged in wine barrels that had mead or beer before and then they got sour berries (Red currant, blackcurrant, raspberry, blackberry, sour cherries, blueberries) added."

"After experimenting and based on experimead#3, this is our newest mead of our standard range. Many kilo's of blackcurrants married with mead and aged for 10 months in a red wine barrel. It's also one of the best songs of our good friends from the band Mooneye."

Blond beer co-fermented with apple juice and with Champagne yeast.Blond beer co-fermented with apple juice and with Champagne yeast.

Funky Wheat Beer aged on Portuguese White Moscatel barrels

"Collaboration with De Mederie. Blend of Treebeard aged on Pineau de Charentes Barrel & dates mead, mead aged on bourbon and peated whisky barrel. Billies Craft Beer Fest special 2022." Bottled without carbonation.

Sour Quad with Dried Figs aged on Spanish Brandy barrels (collab with LETRA Brewery, PT)

"The beer was created in collaboration with Zapiain Sagardoa. It was from our friends that we got fresh Basque apple juice two years ago. We combined it with our year-old mixed-fermentation saison, which was fermented on grape skins of the Muscaris strain. We then let it ferment together for two years. The result is a beer that combines the characteristics of natural dry ciders from the Basque Country, our mixed-fermentation Saison and the character of the Muscaris grape."

"The clean, dry and vinous characteristics of Ambience gives way to soft tannins and notes of raspberry, plum, spice, and coconut imparted by the naked flavours of the mixed-fermentation married with American oak Zinfandel barrels for 24 months."

"Ruby in colour with hot pink foam, this beer looks as good as it tastes. Blueberries and vanilla notes dominate and act as a counterbalance to the tart notes from our house mixed fermentation base that’s been maturing in an ex-red wine foeder for 6 months."

Wheat Beer aged 4 months in a foeder and infused with a massive quantity of apricots

"The second edition of our dry-hopped red beer, Clomp. This blend was made from two brews produced in May 2019 and June 2020. Fermentation took place in red Bordeaux barrels for three and two years respectively. The rich red beer benefitted from a fairly long time in barrel to build the acidity and tannin required to balance the sweetness of the malts. To enhance the bright fruit aromatics present in the base beer, the finished blend was dry-hopped with whole-leaf US grown Chinook, from the latest harvest. The finished beer conditioned in bottle for a (relatively) brief four months before release, to allow enjoyment of the fresh the hop aromatics. As with all our dry-hopped beers, these aromatics will evolve quite dramatically over time."

"Glass is our series of beers characterised by a delicate minerally flavour, fresh kettle-hop aroma, and the addition of sea salt in the blending tank. This is our third iteration. In February, April and August 2020 we produced extra pale, minerally worts, with fresh East Kent Goldings hops. The fresh hops add wonderful aromatics (quite distinct from dry hop character) as well as acting to restrain the acidity produced in the wild fermentation. We made a blend from the four most delicate tasting barrels and added a touch of Cornish sea salt into the blending tank to give a crisp finish."

Blend Five. "Spectre Sister is a blend of two extra pale beers produced in July and August 2020. The worts were made with maize, wheat, oats and rice. They fermented in a mixture of old bourbon barrels and freshly emptied cider barrels (from Oliver's Cider and Perry, and Ross-on-Wye Cider and Perry Company). Conditioning in bottle took place through winter and spring producing an effervescent, bright and delicate saison."

Black sour ale aged in COgnac barrels for 1.5 years and then referemnted with sour cherries.

Berliner Weisse referlented with Grolleau grapes from Nestor Vin. 2023 Edition BBD is 13/11/2024

"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!" BBD is 16/11/2024

Perry with ginger

Cider with chestnuts

"This old authentic lambic is brewed according to an age-old tradition. Brewed with dedication and craftmanship in the Senne Valley. The fermentation and maturation took place in the heart of Brussels just above the Senne (in the cellars of the Saint-Gérys Halls). A maceration of 450g of local strawberries per liter of lambic gives this beer its typical nose and taste. Enjoy, to the fullest, Cheers!"

Blend of different lambics macerated with white nectarines.

"Crisp, refreshing and distinct. Tart, mineral and dry with notes of Pineapple & Citrus" BBS is 12/03/2024