List of products by brand Brasserie Popihn

Fermneted with a unique Strain Yeast coming from the Reunion Island

"A blend of Bourbon and Islay Whisky barrels (16 months) with cinnamon from Indonesia, cardamom from Guatemala and vanilla beans from Madagascar."

"A blend of Bourbon and Islay Whisky barrels (16 months) with TERRA KAHWA Ethiopian mokka and peppers."

Barley Wine aged for 16 months in Peated Whisjey barrels.

Imperial Stout aged for 16 months in Ex Maple barrels

Imperial Stout aged for 18 months in Panama & Barbados Rum barrels.

Imperial Stout aged for 12 months in Irish Whiskey barrels.

Gamay 2022. Naturally feremnted without any additions. Carbonic maceration for 6 weeks and aged for 8 months in wooden barrels and foeders.

Gamay 2023. Naturally feremnted without any additions. Carbonic maceration for 2 weeks and aged for 8 months in wooden barrels of 600L

Collab. BREWPARK, Ingredients provider for craft and home brewers!

"Blend mixed fermentation barrels. We infused branches of white fir (Abies alba) and juniper (Juniperus communis) from the forest of the Vaumorin estate."

"Brew cooled in a coolship during a night in November 2019. The blend is made up from 20% spontaneous beer and beer of mixed fermentation from a selection of yeasts. Three years of aging in barrels of Chablis, Sémillon and red wine then enhanced it."

Blend of spontaneous ales aged for two years in four red wine barrels

Red Wine BA Spontaneous Wild Ale with raspberries and blzck currants.

Red Wine BA Spontaneous Wild Ale with raspberries and black currants.

Collaboration with Champagne maker Romain Henin. "This vintage is a blend of a spontaneously fermented beer aged for 2 years in barrels and Pinot Meunier from Romain du terroir, in the form of marc co-fermented with the beer. We finally combined the blend with Pinot Meunier must on the day of bottling."

BA Wild ale infused with elderflowers

BA Sour with raspberries and vanilla

"Beer produced from the blending of two barrels of red wine, 2 and 3 years old, from spontaneous fermentation and mixed fermentation. Mirabelle plums from Nancy from an orchard in Yonne near the brewery were added for a 3-month maceration before bottling."

"Open fermentation in the coolship of our cellar with our yeasts. Aged for two years in two French red wine barrels before blending and adding fresh red shiso leaves."