"Black lager with pomegranate pomace, 10 month of barrel aging in ex-wine casks, and maceration on Carignan (red grapes) pomace"

Sour beer fermented fermented on sourdough from an Outland beer (season and chenin lees) then aged for 14 months in two barrels previously used by Les Garriques.

"Wild sour beer with maceration of glazed elderberries and ugni grapes"

"Blend of Saison and sour beers with fig leaves and glazed fruits"

"Mix ferm gently sour beer with a maceration of locally foraged Artemisia Abrontanum (tastes a bit like cola) and limequats (mix of lime and kumquats) from a producer in the Pyrénées (1h45 drive). 3 month lagering in tanks."

"100% indigenous grape ale fermented on Syrah pomace from a natural winemaker. Aged a year in a single 600L puncheon. For once, we did not do no blend, this barrel was really too good by itself."

"Nice balanced blend of 8 barrels of various barrel aged sour beers with a lot of fresh from the day pomace of Roussane, Marsanne and Grenache Blanc."

"100% indigenous this year, with 3 different base beers: one fermented on syrah, one on mourvedre, and the third on grenache. all the grapes come from natural wines from the surroundings (Petit Domaine in Montpeyroux, Olivier Cohen in Argeliers). The blend was done a fresh 2023 mourvedre pomace to add more fruitiness"

"Nice balanced blend of 8 barrels of various barrel aged sour beers with a lot of fresh from the day pomace of Roussane, Marsanne and Grenache Blanc."

Imperial stout with local hot peppers.

"Bière noire forte issue d'un assemblage d’Imperial Stout jeune, et de bières vieillies en barriques (Robust Porter et Belgian Dark Strong Ale)"

"Blend of young mix fermented saison and saison from our foeder with a maceration of loquats"

"Blend of beers fermented on apples, barrel aged and "refreshed" with more apple pomace, and various grape ales: a blend of sour beers on fresh "rosé" pomace and mourvedre fermented beer. Complex process for an extra juicy hybrid beer."

"Blend of wild ales aged in barrels with wild plums and a touch of apricot."

"slightly funky grisette on very local peaches & nectarines."

"Sour beer with wheat, brightened by juicy peaches and aromatic verbana"

"Imperial coffee stout in collaboration with our neighbour CAFETO"

"Collaborative lagoon beer with Ca Del Brado (Bologna, IT). Brewed and filtered on oyster shells (from Thau), fermented with a mix of yeast from Ca Del Brado, aged in barrels for 10 months followed by a maceration of samphire from the Vic pond."