IN-STORE PICKUP - Order online and have your package ready for collection at our bottleshop
SHIPPING - Free standard shipping for orders over $350! (*see shipping and deliveries!)
IN-STORE PICKUP - Order online and have your package ready for collection at our bottleshop
SHIPPING - Free standard shipping for orders over $350! (*see shipping and deliveries!)
IN-STORE PICKUP - Order online and have your package ready for collection at our bottleshop
SHIPPING - Free standard shipping for orders over $350! (*see shipping and deliveries!)
1 of each pack per person MAX!
Vol: 3x 750ml
Style / Variety: Wormwood Wild Ale
Region: Alverskirchen, Germany
ABV: 6.0%
In summer, we foraged wormwood, which lend the beer its citrusy aroma and bitterness. This blend matured on average 10 months in red wine barrels.
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Style / Variety: Foedre Aged Farmhouse Saison
Region: Missouri, USA
ABV: 4.0%
Dry-hopped Le Saisonnier was hopped with New Zealand Rakau and is named after the seasonal workers for which the first, old-world Saisons were originally made. We brewed this table beer with European malts and aged it in a Missouri Oak Foedre for 6 months with a blend of Missouri microflora to create a delicate, yet expressive experience from this naturally conditioned beer.
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Style / Variety: Kriek Lambic
Region: Anderlecht, Belgium
ABV: 6.0%
Bottled: 8 May 2022
Blend of lambics and sour cherries - 200 g of cherries per litre of beer.
Beer with a slightly acidic taste of red fruit complemented with subtle almond flavours. Kriek brings out its maximum “fruitiness” when drunk young. With age the lambic will take the upper hand, but this is at the expense of the fruit component.
Our sour cherries, which are certified organic, come from Turkey. The fruit is blended with lambic that is on average 20 months old, the proportion being 200 g of fruit per litre of beer. Since sour cherries have a very pronounced taste it is necessary to select a lambic that has enough character so that it will be a good match for the fruit. After soaking for two to three months, the lambic has extracted the full colours, fragrances and flavours of the sour cherries. At that point it is blended with one-year-old lambic, which contributes the sugars necessary for secondary fermentation in the bottle.
We only use fresh fruit and, as is the case for wine, Cantillon beers can be referred to in terms of vintages. Prevailing weather conditions have a major impact on the ripeness and quality of the fruit, and this is why the taste of the brewery’s fruit-based beers will differ slightly from one year to the next.