Geuze Adelaar Elderflower (2022)

Oude Geuze à l'Ancienne (2023)

Schaarbeekse Oude Kriek

Blend of 1 & 2-year-old lambics with maceration of redcurrant & peach.

Two varieties of yellow peaches from Northern Italy, redcurrant "Roodneus" from Belgian organic cultivation.

Each fruit is separately blended with lambic and then macerated for months.

Fermented, aged, and bottled on the farm.

Roodneus (Oogst 2022)

Blend of lambic macerated with organic cherries and cider.

The fruit is blended with lambic then macerated for months. 

After this, the lambic matures further on barrel. 
The final blend with cider is done just before bottling. 

Fermented, aged & bottled on the farm.

Zomerkriek (Oogst 2022)

Blend of young & old lambics, with wine from beetroot.

The beets were carefully selected and harvested from our own field.

This blend consists of wood aged beet lambic and beet pomace from maceration.

Fermented, aged & bottled on the farm.

Biet (2022)

Oude Kriek

Beer of spontaneous fermentation, the Pinot Meunier Tilquin sur marc is made from the fermentation of 100 g Pinot Meunier pomace (pressed grapes) by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle.

Pinot Meunier Tilquin sur marc (2021-2022)

Organic Geuze Natur-Elle is dit ons tweede ‘bio-bier’, ditmaal met fruit, met de zwarte bes of cassis. Het is wederom een bier op basis van onze eigen gebrouwen bio lambieken, waar een aantal maanden de bio zwart bes heeft op gemacereerd. Dit resulteert in een fris en fruitig zomerbier met een alcohol % van 6,5% waar de typische lambiek karakteristieken nog mooi aanwezig zijn.

Organic & Wild Black-Belle (2021)

A blend of 8 months to 2 years old lambic matured with rhubarbe.

Juicy & Wild Rhub-Elle

Belgian pale sour ale made with a blend of blond ales aged in foeders for more than two years.

Rodenbach Evolved St Georges

Saison au triticale fermentée avec de la levure Kveik, des Brettanomyces et vieillie 7 mois en barriques de vin rouge de Bourgogne.

Saison fermented with Kveik yeast, Brettanomyces and aged 7 months in barrels of red Burgundy wine.

Saison Locale (Reserva)

Fantôsma Patagonia

In 2020 we brewed a turbid mashed
saison which we co-pitched with both of
our mixed cultures and left it to primary
ferment and age in Chardonnay barrels
for a further 2 years where it evolved and
matured. Having spent a further year
conditioning in the bottle we are
delighted to finally release this
celebration of collaboration and
friendship which involved many hands
to brew and package. A light to
medium bodied sour ale with a complex
aroma and balanced funkiness
supported by citrus fruit notes with oak
character playing a supporting role.

5. Bottles - Spontaneus and Wild