Hay & Kumquat Saison

"Epine noire" is a double saison with brett aged one year in barrels. It was then macerated 3 months on fresh plums of the Stanley variety. We used 200 grams of fruit per liter of beer. After 4 months of maturation in bottles and barrels, we are very happy to finally present it to you!"

"Mix fermented grisette, artisan malts, filtered on hay, whole hop flowers, house yeast blend."

"A city buckwheat season to celebrate the return of the sun to our beautiful city of Brussels. This beer exalts peppery and spicy notes. On the palate, a beautiful dryness is counterbalanced by a slight taste of hazelnut. A length provided by a slight bitterness and the proteins of raw buckwheat allow the taste experience to continue well after the first sip..."

Brewed with Spelt and Wheat.

Saison van de Bruwer is a spelt Saison, dry-hopped and fermented with added Brettanomyces. It is blond, opalescent; its very persistent foam is creamy and fine. Very aromatic and fruity, its nose is reminiscent of pineapple, quince, apricot, and gooseberry. A ‘funky’ touch, typical of Brettanomyces, completes the picture. In the mouth these same flavors are intensified and accompanied by notes of cereals, a floral touch, and a final that evokes lime zests.
Its attack is mellow, but its finish is dry and bitter — typical character traits of the 1920s Saisons.

"A dubbel uytzet. During the 19th century, uytzet, especially the uytzet from Gent, was one of the most popular beer types of Belgium. For double uytzet more malt and hops were needed, it was only brewed in winter time and it was stored longer."