In the ongoing exploration of the sour-bitter dialectics, we pre-boiled our mash water with the branches of our black currant shrubs (which results in a distinct fruity/floral aroma, and in some tannic structure); one year later, we infused the beer with quina-bark (think tonic) and juniper berries. Bottled February 2020.

Two brothers, Tom and Wim, making beer, cider and wine on the Belgian countryside. Barrel-aged, wild/indigenous and spontaneous/coolship fermentations