13.3% Quadruple. Big yet silky smooth, aged in Pinot Noir Barrels for 12 months. Behind the walls of several Belgian monasteries there exists a tradition of making strong, dark, rich, fruity beers packed with the flavours and aromas of dark sugar and dried fruit.
The strongest of these are often referred to as quadrupels. Our anniversary beer, Cuvée de Moor, takes the dried fruit one stage further and includes a range of Moroccan fruit and dark sugars in the kettle before resting for a year in bretted pinot noir barrels. Raise a glass to our birthday
7% Sour Brown Ale. Rich yet tart, malty yet fruity, a perfect addition to a hearty dinner table. In the East of Flanders there exists a tradition of making brown ales aged in stainless steel tanks until they take on a level of refreshing acidity and a delicious subtle fruitiness. Sometimes they then combine these sour brown ales with beef to make the famous dish flamande carbonnade.
We brew our interpretation with a fruity Belgian yeast strain, rich malts, dried cherries, prunes and the addition of a yoghurt culture. Rich yet tart, malty yet fruity, a perfect addition to a hearty dinner table.
5.5% Brett Grisette. We took our light, zesty, citrus & herb flavoured Farmhouse Ale Botanicole Grisette & reserved a portion, so we could bottle it with Brett C, a formerly wild yeast that was originally discovered in the early 20th Century. Dry, fruity & just a little bit wild.