Beer, Cider and Wine,
Wildly Fermented with 100% Native Yeast & bacteria
Why would only wine
be able to speak of a place?
At the heart of our Terroir philosophy lies the use of 100% local micro-organisms, together with a continuous search for local, homegrown or foraged ingredients
We are two brothers, Tom and Wim, who have been exploring the possibilities of wildly fermented drinks for many years. In Kortenaken, next to the house of Tom we constructed a small farmhouse brewery and fermentorium.
Our main activity consists in the production of wild ales. Being located in Belgium, we're giving a twist to two local traditions: saison/farmhouse ales and lambic/sour ales. We do not aim at historical reproduction, but allow ourselves all freedom in creatively revisiting these styles. We also like to experiment with gruit, i.e. non-hopped beers, in which we use homegrown or foraged herbs and fruits to create culinary surprises. All of our beers are barrel aged.
We like to get our hands dirty, diving deep into the raw, material world of grains, hops, yeasts... That's why we never outsource any brewing.
Every autumn, we also produce some dry, hard cider, from handpicked apples of old varieties of our own and neighbouring orchards, together with some natural wines from our home vineyard.