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…"

"Our signature ''Sour Pils'' but brewed in the way of a Mexican Lager, with your lime slice inculded in the beer! :)"

Tropical Hazy IPA! Mosaic Cryo, Eldorado and Sorachi Ace (BE) + Golden Promise and Oats

Double dry-hopped w. Mosaic & Strata

"Mésange is our expression of balance. A light Saison. Quick soured and then barrel aged on our house culture. Slightly wild,, slightly hoppy but above all very drinkable. BB is 04/05/2024

"Micro IPA w/ Galaxy, Citra & Sorachi. The ultimate summer crusher! A super light IPA packed with loads of hops. Refreshing yet very aromatic. It doesn't even count. It's just half a beer ! So Cheers."

"Cocktail Inspired Gruit. With Gentian for bitterness and oranges at whirlpool. Aged several months in bourbon barrels w/ our house culture "

"We left this Barley Wine to age for 2 years in barrels with our wild culture. It slowly developed its acidity and complexity in addition to a pleasant oxidative and maderized note. Almost Port-like "

Bourbon BA Cherry Sour

"A light and refreshing Gruit with a pleasant tartness and a complex mix of herbs that brings out some floral, citrus and resinous notes"

"Sour ale dry hopped with Belgian Sorachi Ace. Notes of key lime sorbet " BB is 11/07/2024

Purple Beer. "Flower Gruit with lavender, rose, chamomille, heather and butterfly pea flowers "

"Gose with Pinot Noir pommace, lemon balm and fig leaves. This goes has been infused with grapes and herbs from the vineyard of Philip Lardot (Mosel), a real snapshot of his terroir."

"BRUSSELS IPA with 100% belgium-grown hops! Chinook, comet, sorachi"

Sour with peppermint. BBD 01/09/2024

"This gruit has been spiced with heather, spruce tips and mint. Then barrel aged for one year in white wine barrels with our gang of wild yeast,dark incantation ..."

"Our seasonal beer to celebrate summer: lots of raspberries with a touch of rubarb for the indulgence. A refreshing and regressive beer to be enjoyed in the sun."

"Our personal take on the somewhat worn-out style of spicy Christmas beers: a wild Gruit, with spruce tips & juniper berries, aged for more than a year in barrels!"

"Riesling Pomace Wild Ale. This red ale has aged more than one year in red wine barrels with our wild yeast culture. Afterwards, it’s been infused with freshly pressed riesling pomace." BB is 19/10/2023

Porter with Chocolate notes brewed with wheat and black wheat.

Single malt (pils) and single hop (mosaic) session ipa

AJI AMAMRILLO & LIME GOSE. "For this collab with our friend Sam on Malting Pot, we chose the demonic alliance of chili, lime & salt! After many trials, we set our sights on the Aji Amarillo pepper with a fruity taste and moderate heat. Enjoy!"

"Vipère is a sour beer that allies a refreshing tartness of a lactobacillus fermentation to the hyper aromatic qualities of Mosaic and Chinnok hops, beware..."

"A lambic spirit made of a fine selection of lambics, Black currant and Muscaris grape." Distilled and barrel aged by Holy Spiritus in the Netherlands.

Lambic matured with Cassis (Black Currant). Around 300 grams of fruit per liter of lambic.

Lambic matured with blackberries. Around 300 grams of fruit per liter of lambic.

Lambic matured with a fine berry selection (Blackcurrant, red currant, strawberry, raspberry, blackberry and wild blueberry). Around 300 grams of fruit per liter of lambic.

Lambic matured with Belgian Muscat Bleu grapes (+/- 300 g/l)

"Een fris en fruitig fruitbier, uiteraard op basis van onze lambieken, met twee soorten fruit. Enerzijds hebben we de rode bes (60%), anderzijds de Muscaris druif (40%) met een alcohol% van 7.7"%

Lambic matured with Belgian Muscaris grapes.

Lambic matured with Belgian Muscaris grapes.

A blend of 8 months to 2 years old lambic matured with rhubarb at a ratio of around 300 grams per liter.