Cellar series

Welcome to our Barrel Room, or the playground as our brewers call it. Here you find more creative and innovative beers fermented with wild yeast and bacteria. Funky, sour, made with fruits or all of them combined.  We often let the beers in here take time to produce the right character and complexity.


Key to the Barrel Room


Sour Flanders Red-style, aged in used Champagne barrels for a year, then further aged on organic raspberries for 3 months. 7 %.



A Saison brewed with elderflower that we picked in parks around the brewery, aged with Brettanomyces yeast for a year. 6%


Saison de Brett: Sour Cherry

A blend of two batches of barrel aged and Brettanomyces fermented saison, and some barrel aged Berliner Weisse with the addition of a heap of organic sour cherries. Deep red, with a lot of cherries in both nose and flavour. 7 %.


Super Saison

A stronger Saison fermented with Brettanomyces, aged 6 months in French oak barrels. Soft, vinous and elegant. 8 %. 


cuvée Alexandria

This beer begins with crushing grapes grown in Côtes Catalanes, in southern France, and let them start a natural fermentation. On top of this we are then adding the wort and let it ferment for itself. Fruity, vinous and with a wild funkiness that develops with age. 8 %.


Oud Bruin

Aged 12 months on Champagne barrels, and fermented with Brettanomyces yeast. Dark amber colour, malty and fruity with a sourness from an array of different bacteria. 6 %.