We barrel-aged a red-brown sour beer for twenty months in an Amarone puncheon, before adding organic blood oranges and different bitter herbs as artichoke/cardoon leave, gentian root and wormwood. 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

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