Sour DIPA Double dry-hopped with Sabro, Mosaic and Citra hops.

Double dry-hopped w. Mosaic & Strata

"A Double IPA brewed with a generous base of spelt, oats, pilsner and vienna that has been double dry hopped with Hallertau Blanc, Citra and Sabro. A pleasant hop Uppercut..."

"This lacto-fermented gruit has been brewed with a mix of traditional gruit herbs: Yarrow, Mugwort, Tansy, Myrtle and Ground Ivy. Expect fresh herbal and minty notes." BB is 21/02/2024

Tropical Hazy IPA! Mosaic Cryo, Eldorado and Sorachi Ace (BE) + Golden Promise and Oats

"Sour ale dry hopped with Belgian Sorachi Ace. Notes of key lime sorbet "

"A very refreshing & super aromatic pale ale! For this edition, we chose a transatlantic alliance of Mosaic (US) & Chinook (BE) hops. Cheers!"

50cl glass

Black IPA DDH w/ Strata, Mosaic, Citra

Italian-style Pilsner hopped with Spalter Select & Hallertau Blanc.

"A refreshing interpretation of the classic belgian wit : expressive yeast, spices, lots of wheat but with a copious amount of hops! "

"For this collaboration with Vino di Proceno, they came to bring us their white wine lees straight from their vineyard in Italy! We added some Petit Manseng pomace and left the beer to rest for a year in barrels. A pure hybrid creature!"

Batch 1. "To end the summer fruits season and to begin the fall, we offer to you a blackcurrant wild ale. This beer spent more than a year in white wine barrels with our own wild yeast." BB is 14/09/2023

"We love Oud Bruin! Bête noir is our big up to those beers we cherish. For this new version, we chose a classic oud bruin malt bill but aged it in bourbon barrel, smooth..." BB is December 2023.

"For this collab with our lifelong friends, we decided to mix our cultures! A wild beer with an immoral dose of fresh (and seasonal.) quince fermented with a cocktail of our house cultures."

"For this summer twist on our Criquet, we let it ferment for a few months on our house brett culture & then infused it with a generous dose of verbena & berries."

"Mésange is our expression of balance. A light Saison. Quick soured and then barrel aged on our house culture. Slightly wild,, slightly hoppy but above all very drinkable.

"Sour Ale aged in white wine barrels for several months w/ our gang of wild yeasts. Then infused on beautiful Belgian and seasonal strawberries."

"Riesling Pomace Wild Ale. This red ale has aged more than one year in red wine barrels with our wild yeast culture. Afterwards, it’s been infused with freshly pressed riesling pomace." BB is 19/10/2023

"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"

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."

"Our house Belgian Bitter, brewed with belgian malt, house yeast and belgian Comet. Simple, bitter, super drinkable."

"Deep and complex, Cerf began maturing in rum barrels with our bretts strain many months ago. Once ready, we infused it with dried figs to further develop its complexity."

"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!"

"A modern interpretation of the classic Belgian Triple. More bitterness, lighter on the esters. Resinous, peppery & elderflower notes."

Imperial Stout brewed with Chipotle

Bourbon BA Cherry Sour

"HYBRID SERIES - MAITRANK. For this new hybrid, we let ourselves be inspired by the drink of May (Maitrank), a specialty of Arlon. After a year of aging in barrels with our gang of wild yeasts, we infused our beer on woodruff and orange slices."

"A long time in barrels, pears, chenin pomace and a touch of Nelson Sauvin. All in elegance…"

"A juicy IPA that highlights two beautiful hops: Mosaic and Motueka"

"BREWED FOR A CONCERT / Chiyoda Ku has a phlegmatic electricness that creates beatiful tensions. For their concert at the brewpub, we brewed a strong Gose with pineapple, passion and habanero. Between pleasant sweetness and stinging heat"

"Our signature ''Sour Pils'' but brewed in the way of a Mexican Lager, with your lime slice inculded in the beer! :)"

PASSION, HIBISCUS, BLOOD ORANGE SOUR. BB is 13/12/2023

"We left this Barley Wine to age for 2 years in barrels with our wild culture. It slowly developed its acidity and complexity in addition to a pleasant oxidative and maderized note. Almost Port-like "

Sour with peppermint