Vintage 2024. "A re-imagining of one of the most enigmatic beers to come out of the head of Dany Prignon. Ale brewed with spices, water, barley, hops, yeast, and candy sugar. Belgian Beer Club De Heikantse Bierliefhebbers was involved in the commemoration of the "Boerenkrijg" (the Flemish peasant war against the French occupier) in 1798. In regard to the original 1998 batch, on the occasion of the 200th anniversary, Dany Prignon (Fantôme Brewery) brewed the beer Caeymaex for them. Mr Caeymaex was, at time of this war, mayor of Berlaar and leader of a small peasant army that fought with the French."

3rd Batch of Fantôme de Tous les D'iâpes. Fantome made specially to celebrate the qualification of the Belgian football team to the World Cup 2018 (in Russia). BB on bottle is end 2020.

Vintage 2023

Vintage 2024 with elderflowers.

Saison brewed with dandelions. Vintage 2023

"Farmhouse ale Festuca hides a wealth of subtle shades of flavours and colours in a simple cloak, forming together a little feast. Aged for nearly a year in an oak barrel with wild yeast and on a dry grain body, it pearls with slightly tart bitterness of flowers and citrus."

Freeze-Distilled DIPA

"Aenne is our hoppy Saison. Brewed with a good amount of Styrian Golding hops in the coolship. Notes of citrus, pine and green tea."

"Hanni is a blend of fresh Saison, barrel-aged Aoltbeer and local honey. It shows notes of summer flowers, spices and has a balanced acidity. Beer with taste evolution in the bottle. Batch no. 01-2023"

"Mandarina is a blend of barrel-aged saison beers. Brewed with organic barley, wheat malt and spelt. Generously hopped with european aroma hops. The beers in this blend matured on average for 16 months in red wine and Cognac barrels. This blend shows beautiful aging notes but still offers the summery freshness of orange peels, macerated Scheurebe and ripe apples. Bottled April 2022. 640 bottles."

Foeder aged saison with Gewurztraminer pomace from Alsace

Foeder aged saison with Gewurztraminer pomace from Alsace

"Light and Funky/Souor saison, fermented with a cocktail of yeast and lactic bacteria. We've added a generous amount of bergamot, yuzu and tangerine to it which gives its delicious refreshing citrus aromas and that gorgeous bright yellow color." BB is May 2022

"Rye and grilled pumpkin beer aged a year in barrels. Filtered on hay, and grilled pumpkins macerated in our coolship a night on the hot wort."

Rustic coupage beer: foeder aged season and mixed fermentation sour beer on apricot lees and rosemary/absinthe/verbena maceration

""Wild" Berliner Weisse with a homemade blend (brett, saccharos, bacteria...). We've added a tiny touch of plants (flowers and basil) that's barely noticeable (depends on the serving temperature). 5% for a zesty acidity and great depth."

Wibier / Blanche brewed with wild fennel seeds. BB 04/23

"Beer and cider Hybrid. Blend of barrel aged beers fermented on apple pomace, (1/2), house made natural cider from the same appels (the orchard is 500m away from the brewery) and one sixth of BA sour beer. "

"Blend of barrel aged sour beers and fresh mixed fermentation ale qith a heavy dose (250gr/l) of handpicked in fall 2022 fresh strawberry trees fruits."

Dry-hopped blend of BA of blond and amber saison / bières de garde, kept for many months in the cellar. Inspired by the Bière de Garde farmhouse style, typical of north of France.

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

"Blend of grape ale on syrah and mourvedre juice, sour beer with maceration of grenache noir and foeder saison."

SAISON DE COUPAGE, Version 2022: Half BA Saisson and half is afresh and young saison. Bottled on 15/05/2022.

Blond bière de garde dry hopped with strisselpall. BB is April 2023, botlted in April 2022

Sour w; Syrah pommace and red currants

"Socoron (or Socouran) is the name used to designate 6 row winter barley in Wallonian dialect and translates as "Escourgeon" in French. It is one of our traditional saison. It’s brewed with malted and raw local 6 row winter barley. This grain is more challenging to work with and has a much lower yield which explains its rarity in modern beer. However, the challenges it creates are worth facing to get its deep rustic profile with earthy and bready notes. A traditional farmhouse yeast strain combining high attenuation and a complex fermentation profile that displays white spices, lemon, grappes and grassy herbal notes. An authentic farmhouse beer, Brewed in our 800 years old farm."

"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.

"Crushable and playful mixed fermentation beer brewed with organic hops and splash of organic Riesling. Lower alcohol, playfulness, hops and sublime drinkability are the point of this beer. Na zdraví!"

"We used a grist containing 100% floor-malted Maris Otter, to try and capture the rich malty aromatics found when opening a bag from the maltings. In May 2021 we drew a wort from a six hour mash stand. The wort was not heated or boiled, and whole leaf Zappa and Bramling Cross hops were left to steep, before primary fermentation in our coolship, initiated by krausening with actively fermenting spontaneous beer.The resulting raw ale continued fermentation in one Herefordshire cider and one Scotch whisky barrel for twenty three months before blending and bottling. As with all our beers, it was bottled completely flat, with a good dose of primings to produce lively carbonation via refermentation in bottle."

Barrel-aged wild blonde ale with Groene Bel. "The first thing you'll notice about Rust is the barrel character. Not too heavy, but woven into the fabric of the beer like a fine thread. Juicy aromas of sweet tangerine and a fresh touch of watermint create a calm, winelike structure with flavours that stay close together. Underneath are warm, malty notes that form the rich foundation of this beer. The finish has a soft echo of the Groene Bel dryhop, which lays earthy, mildly bitter notes on top of the wood tannins. Rust was aged on oak for 12 months."

Made for the BXL Pack 2022. "Smoked doppelbock w/ red beet. This beer is made with two different kinds of smoked malt:oak and beach. Refermented on red beet juice and aged on rum oak chips - like a "typical Franconia doppelbock""