Wild Ale with Moscatel grape skins from Oriol Artigas

Farmhouse with cacao from Astro Roasters and vanilla. BBD is 08/09/2025

Sour beer with orange, vanilla and cardamom

Sour with kiwis and grapes

Wild ale with Pinot Noir grape skins from Antoine

Sour aged with Pomelos De Tramuntana (Grapefruit). BBD is 25/11/24

Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) with plums

Pink Grapefruit Sour. BBD is 21/12/2024

"Saison is our no nonsense Belgian style farmhouse beer. Aroma and flavor is driven by our house mixed yeast/brett culture that give notes of citrus fruit and light spice. A generous use of continental hops and 100% Belgian Pilsen malt balance out the yeast character to create a dry, refreshing and easy to drink beer!"

Vintage 2022. Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) matured skin contacts.

Wild ale with Sumoll grape skins used to make Cyclic wine

"Xino Xano is our spring/summer seasonal release. We use a traditional no boil Berliner Weisse brewing method, 50% organic Belgian malted barley, 25% Belgian malted wheat, 25% Spanish flaked wheat, co-fermentation with our house yeast and lactic acid bacteria, then finished with a big dry hop addition (variety varies). Tart, tropical and refreshing, it's perfect for quenching your thirst. Best drunk after a long cycle or at the beach overlooking the sea!"

Natural wine made w. Ull de Lebre, Sumoll & Parellada grapes.

Natural wine. Variety: Xarel·lo; Origin: Sant Pere de Ribes (Garraf); Soil: Calcareous, clay.

Alcoholic fermentation with indigenous yeast present on the grape skins, bottled without filtering, clarifying or stabilizing. No additives, just fermented grapes.

Natural wine. Variety: Parellada; Origin: MCal Garrigó / Alt Camp;

Alcoholic fermentation with indigenous yeast present on the grape skins, bottled without filtering, clarifying or stabilizing. No additives, just fermented grapes.

Natural wine. Variety: Trepat. Alcoholic fermentation with indigenous yeast present on the grape skins, bottled without filtering, clarifying or stabilizing. No additives, just fermented grapes.

Spiced sour ale aged in Gin barrels with Crnaberries.

A powerfull blend of blond and dark barrelaged beers flavoured with Bergamot and lime-honey.

"Een superieur, houtgerijpt,volmoutbier met hergisting op fles. Het bier rijpt 6 tot 8 maanden in blended whiskeyvaten. Door de vatrijping neemt het bier de rijke tonen van de whisky over en wordt het bier zachter en ronder van smaak."

Belgian dark ale aged in Peated Whiskey barrels between 6 and 8 months.

"Finesse is a soft all grain triple with barley, wheat and rye malt, with a slightly sweet, spicy hoppiness."

Barrel aged Belle Fleur IPA (13 Months) which gives a funky and complex beer. best before 09/2023

"A full malt barley wine of 13% by volume, which is brewed once a year; fermented with beer and wine yeast. With L’ensemble we find the limit. Not only the boundary of the maximum possible, because 13% is extremely heavy for a full malt beer. But also the boundary between beer and wine, because to get this amount of alcohol, a part of the fermentation uses wine yeast. Brewing and fermenting this unique beer requires much time and attention. Partly because we make this beer only once a year and comes on the market when it becomes winter season. A perfect companion to the Christmas season! Deliciously warming."

Ensemble (All malt Barley Wine) aged for 3 years in Barolo barrels and then one more year in Bourbon barrels.

Aged on Puligny Montrachet Barrels for 2,5 years. best before 11/2023

Belgium Style Wheat beer with rosemary, aged on Brunello Barrels. best before is 11/2023

A blend of blond barrel-aged beers (finesse Pure Oak, Extase, Tous va bien, fresh passe partout (white maltport) dryhopped with First Gold and flavored with sweet woodruff. BBD is April 2024

Malt-Port sweetness of Port combined with the complexity of beer. 6 year Barrel Aegd.

Imperial Stout aged in Bourbon barrels

"Maurice is a story of passion and inspiration. Passion for the old brewing craft and inspiration from an old master brewer; Maurice Heyvaert (†). This lambic brewer taught me that lambic is much more than sour beer. The complicated brewing and fermentation process, the art of cutting up young and old lambic, the magic of the aging process. The result: a bone-dry, fresh-sour sparkling elixir that is much more than beer. It is the soul of pure brewing and my tribute to my very first mentor and inspiration. "The barrel cellar, the heart of the brewery" A traditional lambic, with refermentation in the bottle, a blend of one-year-old and three-year-old lambics."