BIERE

A Belgian Royal Stout ale from Flanders matured on black currants & Red Port barrels

Belgian Royal Stout aged on Maestros Rum barrels

Blond winter ale matured in Port barrels

"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."

Pack consisting of a botlte of Gueuzérable and Oude Gueuze from the season 2020-2021. Gueuzérable: "Same recipe as first release in season 2017-2018. Beer of spontaneous fermentation, the Gueuzérable Tilquin is made from the fermentation of organic canadian maple syrup in a blend of 1, 2 and 3 years old lambics aged on oak barrels. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"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)

Dark Winter Ale w. Orange peels

"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."

Fruit sour, aged on Gin barrel, macerated on dried medlar, sloeberry and silverberry

"14 months mixed fermentation wild ale with saccharomyces cervisiae yeast, two brettanomyces strains and lactobacillus."

"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."

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

"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!"

Ice Cider

Perry with ginger

Cider with roasted buckwheat

Cider with roasted buckwheat

Cider with chestnuts