Hoppy Pale Ale with Mosaic and Cascade.

Pale ale infused with white and green tea + fruits (blueberries, yellow plums, blackcurrant). Dryhopped with Hallertau Blanc.

Sour w. tangerine, bergamot and Pomelo. BB is 17/11/2023

Hazy DIPA with loads of Simcoe, Mosaic et Amarillo

German style Pils lagered for 6 weeks and dry hopepd with Saaz

Tripel dry hopped with a new English hop variety: Endeavour

Dry-hopped sour

Dry hopped passion sour

Habanero & Lime sour aged in Mezcal barrels.

Black sour ale aged in COgnac barrels for 1.5 years and then referemnted with sour cherries.

"Epine noire" is a double saison with brett aged one year in barrels. It was then macerated 3 months on fresh plums of the Stanley variety. We used 200 grams of fruit per liter of beer. After 4 months of maturation in bottles and barrels, we are very happy to finally present it to you!"

"Epine noire" is a double saison with brett aged one year in barrels. It was then macerated 3 months on fresh plums of the Stanley variety. We used 200 grams of fruit per liter of beer. After 4 months of maturation in bottles and barrels, we are very happy to finally present it to you!"

IPA Galaxy / Amarillo / Vic Secret.

Collab with Escarpment Labs. Sour with raspberry and rhubarb.

Sour w. habanero and fresh thyme

Irish Dry Stout

"In March 2023, Joël brewed and inoculated 20hl of classic pilsner must at the Mule brewery. We transferred it to a foeder equipped with a cooling system to ensure true bottom fermentation. In September 2023 , we participated in the harvest of Brussels hops, and dry-hopped our pils with 100% Brussels hops. At the beginning of 2024, after 10 months of fermentation and maturation in foeder, we put it in bottles and kegs. After 2 months of natural refermentation, this beer is now finally available for tasting. The taste is marked by the lager yeast esters, the vegetal aromas of fresh hops, and of course the wild notes of the foeder."

NEIPA w. Enigma, HBC 586, Amarillo and Bru-1