Saison blended with lambic from Cantillon and aged in barrels. "An extremely complex but at the same time very refreshing beer. It somehow resembles a hoppy gueuze with a distinct bitterness. Indeed, the Saisons were generously hopped for the well-known keeping properties of hops. Also, they were often dry-hopped, as is the case here. Saison de la Senne has been barrel-aged for three years before bottling. Amber in color, its nose reminds one of Lambic, with notes of fallen apples, wood, leather, and the typical funky character of the Bretts. In the mouth, a soft tartness is present, quickly leading to dryness. The aromas of the nose are completed by those of spelt and rye, quince, green gooseberries and a complex vinous character. The finish is bitter but perfectly in balance." Second blend bottled in March 2023.

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.

Organic Hoppy Belgian Pale Ale

"An evolution of the very first Wadesda, a blend of Jambe-de-Bois and Cantillon lambic, making the Wadesda #9 a Tripel Saison: a stronger version of the original Saisons. She is amber in colour and has those typical characteristics of Lambic: woody with a strong funky nose of Brettanomyces, with quince and fallen apples. This is followed by white flowers, old kirsch and persimmon, and even a hint of curry leaves. A very winey character, as it should be! All of this blends perfectly with the classic aromas of tripels, like pears and bananas. Her strong alcohol percentage enhances her vinous qualities and gives a certain roundness to a finale that is quite dry and almost mineral. Intoxicating and complex, but refreshing and drinkable!"

Unfiltered Craft Lager

Organic Hoppy Ale.

Blend of BA blond sour ale from De Leite and Lambic form Oud Beersel. BB is April 2022

Blond ale matured and soured in oak casks. best before is 15/10/2023

Brown Belgian sour beer of mixed fermentation aged in oak barrels. BB is June 2021

BA Blond sour ale with passionfruit. BB is December 2021

Toasted Marshmallow Coconut Stout

Small scale collab between De Mederie & Alvinne. A blend of Bourbon B.A. Cuvee de Mortagne (Quadrupel) with Red wine B.A. Cherry mead

Red Wine Barrel Aged Saison with Plums. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020. best before is 08/2023

Red Wine Barrel Aged Saison with Cherries and Raspberries. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020.best before is 08/2023

Red Wine Barrel Aged Saison with Plums. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020. best before is 08/2023

"Cider macerated with Pinot Noir pomace. Spontaneously fermented & barrel aged. The grapes were pressed, the pomace was macerated on cider from season 2022. The grape juice was co fermented & barrel aged with apple juice from season 2023 and released a few months later. In collaboration with Lovulum, Illegaal, Domaine Montaillant for Restaurant Savage in Brussels. Part of the 'Flat Tire Series'. Wine from Pinot Noir by Domaine Montaillant, Beer with Pinot Noir by Illegaal, Cider with Pinot Noir by De Mederie & Lovulum."

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)

"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."

Spontaneous fermented cider aged with blackcurrants.

"8 months red wine barrel aged natural cherry wine"

"spontaneous fermented applejuice became cider, during and after fermentation honey was added."

Mead with vanilla aged for 7 months in Barbedos Bourbon barrels.

Mead aged for 4 months in Jim Beam barrels.

Mead with cherries aged for 6 months in Barbedos red wine barrels.

"White Port 2 year barrel aged mead 15%-pure mead aged on white port barrel."

26 months White Porto Barrel Aged Mead with Vincotto Originale from PianoPiano.

"Mead with European Blueberries (Billberriy) part of the small batch Experimead Series." Limited to 90 bottles.

Mead aged in Whisky barrels, part of the small batch Experimead Series. Barrels used: Glenfiddich, Teaninich, Dalmore - Clynelish. Limited to 90 bottles.

Mead aged in Whisky barrels with cinnamon, part of the small batch Experimead Series. Barrels used: Glenfiddich, Teaninich, Dalmore - Clynelish. Limited to 120 bottles.

"Red Wine Barrel Aged Mead with Blackcurrant - Vanilla. Part of the small batch Experimead Series.". Limited to 96 bottles.