"All Czech Saaz stainless steel-fermented grisette. Light, bright, fun, funky, bitter, refreshing."

A barrel aged golden sour ale, aged on Ammani (dried Persian limes) and dry hopped with Citra and Amarillo hops.

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."

"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."

"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.

"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."

Sour w; Syrah pommace and red currants

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

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

"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."

"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. "

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

"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."

"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

Foeder aged saison with Gewurztraminer pomace from Alsace

Foeder aged saison with Gewurztraminer pomace from Alsace

"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."

"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"

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

"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."

Green colored Blanche/Saison.

Saison brewed with dandelions. Vintage 2023

Vintage 2023

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.

Collaboration brewed with some nice spices brought directly from Chili by the brewers of Granizo.

Wheat Saison brewed with spices and Colorado hops, collab with Cellar West Artisan Ales. BB is end 2022

Wine must from Valle d'Aosta co-fermented with Fantome beer

An oak-aged ale refermented with blackberries

"PAULIE is an exploration of an English inspired pub beer subjected to the voracious appetite of our house culture of wild and feral yeasts and bacterias. Brewed with roasted and cara malts, Paulie departs from our typical saison grist profile - bringing you a whole new canvas of aromas and flavor notes. In the tradition of saisons, we recommend drinking this beer fresh."

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

"An Oak-Aged Farmhouse Ale Dry-Hopped with Idaho Gem While hop-forward beers and oak-aged beers may seem to be in different veins, we’ve particularly enjoyed how these elements play off one another in our saisons. Perhaps you remember Jean-Michel, a release that was blended from puncheons and dry-hopped with French Barbe Rouge. The red fruit elements of the hop varietal and the vanillin present in the wood merged together to create an astounding note reminiscent of strawberry pound cake. This convinced us to continue exploring this path in our oak program, and what led to Gus! Starting with a farmhouse ale base featuring Salish Blue wheat from Skagit Valley Malting, Gus completed primary fermentation in oak puncheons and continued to age for 7 months. A hearty dry-hop of flavorfu...