German style Hefe Weisse brewed in Brussels

Kölsch brewed in Brussels

" “Ol’ Skool Sayson”. Brewed for the bar "Chez mon ex" "

Brewed with Spelt and Wheat.BEST BEFORE 11/09/2024

Dry-hopped Berliner Weisse

West Coast IPA w. Mosaic & El Dorado

Bourbon BA Imperial Stout.

Bourbon BA Imperial Stout.

"The Black Block has been aging for the past 24 months in Palo Cortado casks, and the result is AMAZING"

"The Black Block has been aging for the past 24 months in Pedro Ximenes casks, and the result is AMAZING. We are not the only ones saying this, it just won a silver medal in @elcampeonatodecervezas!"

"t’s a blend of saison (spring barley, Wallonian Winter barley, spelt), 1 year old lambic and apricots. The fruits come from beautiful Les Mées in Southern France, a location renowned for its terroir. This beautoiful piece of land gave birth to some of the juiciest and most flavorful apricots we have had a chance to try. This beer showcase notes of apricot skin, apricot pith, nectarine, yellow fruits, mellow grain, minerality, lemony, tart, slight woodiness, white flowers, balanced bitterness, slight yeasty funkiest & barnyard notes. An authentic farmhouse beer, Brewed in our 800 years old farm."

"Ceréjhe is the word used to designate cherries in Wallonian dialect. A delicate blend of saison (spring barley, Wallonian Winter barley, spelt & wheat) fermented with our own strain, 1 year old lambic and cherries. The cherries come from the lovely lands of our friends Sandra and Stephane next to the beautiful Mont Ventoux. The cherries underwent a 7 months long fermentation at cold temperature and were left intact (no pressing) during the entire process to allow the aromas to slowly diffuse into the beer. The maceration was then back blended with the base saison to reach a balance between the saison, the lambic and the cherries. Not meant to be a cherry bomb, we hope that you'll enjoy the delicate notes of these beautiful fruits, coming from an outstanding terroir. An authentic farmhouse beer, Brewed in our 800 years old farm."

"Poere Di Cwin is the word used to designate quince in Wallonian dialect. A blend of saison (spring barley, Wallonian Winter barley, spelt), 1 year old lambic and Wallonian quince, fermented for 1 year in ex-Meursault barrel. Aside from the rustic notes from the saison yeast and the lambic microflora, the nose is comforting with warm notes of wood, vanilla, cloves as well as a fresh component reminiscent of tea, jasmine, apple, quince and a mineral touch. Taste reflects the nose together with notes of lemon, tangerine curds, pillowy grain backbone and a mellow body. This beer is the culmination of our efforts to bring an elegant beverage from ingredients (quince, winter barley, wild yeast & bacteria) that once were considered too rustic by the public. An authentic farmhouse beer, Brewed in our 800 years old "

"Socoron (or Socouran) is the name used to designate 6 row winter barley in Wallonian dialect and translates as "Escourgeon" in French. It is one of our traditional saison. It’s brewed with malted and raw local 6 row winter barley. This grain is more challenging to work with and has a much lower yield which explains its rarity in modern beer. However, the challenges it creates are worth facing to get its deep rustic profile with earthy and bready notes. A traditional farmhouse yeast strain combining high attenuation and a complex fermentation profile that displays white spices, lemon, grappes and grassy herbal notes. An authentic farmhouse beer, Brewed in our 800 years old farm."

"A very special variation of our Soyouz base beer, cold-infused with some fresh Ecuador cacao roasted Frederick Blondeel and Ecuador whole coffee beans from Café Delahaut. Of note, we collected the cacao and coffee beans directly from their production site and infused them within 24h after the roasting process, in order to perfectly preserve their delicate aroma.
The blend creates a beautiful bouquet of chocolate, coffee, nuts, praliné and red fruits. As always, the Soyouz base beer has a marked bitterness that creates some balance and reminds the bitterness of coffee and cocoa. Open between 10-12°C and allow to open and warm up throughout the tasting."

"For this collab with our lifelong friends, we decided to mix our cultures! A wild beer with an immoral dose of fresh (and seasonal.) quince fermented with a cocktail of our house cultures."

"Flanders red on steroïds! Auroch has been aged for a year in red wine barrels, its complex malt bill gives this beer a pleasent depth of plums, raisins and cherry."

Batch 1. "To end the summer fruits season and to begin the fall, we offer to you a blackcurrant wild ale. This beer spent more than a year in white wine barrels with our own wild yeast." BB is 14/09/2023

"We love Oud Bruin! Bête noir is our big up to those beers we cherish. For this new version, we chose a classic oud bruin malt bill but aged it in bourbon barrel, smooth..." BB is December 2023.

"For Unsane's gig at the brewery we wanted to brew a big, intense, bitter and aromatic IPA that showcases Citra and Mosaic. A powerful ''hoppercut'' in your face!" BBD is 08-08-2024

"For this new cocktail-inspired beer, we took inspiration from the classic Margarita! We brewed a very light colored beer, seasonned it with salt,lime, orange and agave syrup and then send it to rest in beautiful tequila barrels. Cheers!"

Session IPA hopped with Calista, Mosaic and Citra

"HYBRID SERIES - MAITRANK. For this new hybrid, we let ourselves be inspired by the drink of May (Maitrank), a specialty of Arlon. After a year of aging in barrels with our gang of wild yeasts, we infused our beer on woodruff and orange slices."

Sour w. Syrah pomace, raspberries and homemade grapefuit tonic.

"For this collaboration with Vino di Proceno, we added lees from their “Belga Sbagliato” wine to our wild Berliner Weisse and lightly dry-hopped it with Hallertau Blanc. An hybrid beer tout en finesse"

Sour ale with Chardonnay pomace and dry hopped with Simcoe

"For this summer twist on our Criquet, we let it ferment for a few months on our house brett culture & then infused it with a generous dose of verbena & berries."

"FOR THIS COLLABORATION WITH VINO DI PROCENO, THEY CAME TO BRING US THEIR SANGIOVESE GRAPE POMMACE STRAIGHT FROM THEIR VINEYARD IN ITALY! WE ADDED IT TO OUR WILD ALE BARREL AGED FOR 18 MONTH. DELICIOUSLY ROSé AND HYBRID."

"A modern interpretation of the classic Belgian Triple. More bitterness, lighter on the esters. Resinous, peppery & elderflower notes."

Sorachi Ace Black IPA

Sour lager infused with Pipnot Noir Pomace

"For this collaboration with Vino di Proceno, they came to bring us their white wine lees straight from their vineyard in Italy! We added some Petit Manseng pomace and left the beer to rest for a year in barrels. A pure hybrid creature!"

Double IPA (Nelson Sauvin / Mosaic), Cryo X Phantasm @ whirlpool, Aromazyme @ fermentation, Nelson Sauvin Bliss, SubZero Kief Nelson Sauvin, Cryo Mosaic @ dry hop

"We co-fermented this beer onto 300g/L of local and seasonal apples, then send it to rest for 18 months in barrels with our gang of bacterias. Then we finished it with another 100g/L of 2023 end of season apples. "

"A long time in barrels, pears, chenin pomace and a touch of Nelson Sauvin. All in elegance…"