Wild ales. Between bitter and sour. Between hoppy, fruity and herbal
Inspired by natural wine making, and in line with an old Belgian tradition of spontaneous fermentation, we are brewing all our beers with indigenous yeasts and bacteria - both our farmhouse ales and our sour ales. These yeasts and bacteria are locally harvested from fruit, flowers and tree barks, or they are airborn (through the use of a coolship). We do not perform any laboratory selections.
All our beers are coolshipped, barrel aged and are given all the time they need. Our brewhouse is kept simple, forcing us to work with the seasons. Beers are brewed between November and April. In spring and summer, we'll work the garden and harvest fruit.