Our blonde (double wheat tripel).
On paper an “Imperial White” wheat beer, from the outside a blonde tripel, in reality a wonderful interplay between the two. Appearances are deceiving, character is inside.

This fresh tripel is packed with character. Quite a bit of wheat in the nose yet also fruity and softly sweet. In the background you taste a nice bitterness that provides a very soft, dry and floral aftertaste. The history of this recipe, and Hof te Kattem, takes us back to the disbanded abbey of Ninove.

The traditional or Oude Geuze is of course also obtained by blending young Lambic of 1 year with old Lambic of 2 to 3 years. By blending young and old lambic, the beer undergoes a new spontaneous fermentation in the bottle. For this it is given a minimum of 6 months in the brewery.

Elderflower has a sweet and fresh taste. Even ours, from ‘Den Dael’ from our backyard in Kester, has the distinct, almost perfume-like aromas that will immediately catch your attention. If you incorporate this delicacy in the right way, for example in a Geuze, you are bound to be impressed by the plant.

Geuze and the Pajottenland go hand in hand. Some spices were added to this Geuze, which spent 2 years in barrel. Our known climate – after all, spontaneous fermentation is achieved by exposing the wort to the open air – provides here a slightly sour, nostalgic and spicy taste.

Stout beer is originally from England and is traditionally made with a base of roasted malt. Often it also tastes rather sweet.

We, being bad boys as we are, took a slightly different approach and let the wild yeasts from our region do their work. The result is of course rather typically sour and less sweet, in the mouth this beer feels much less thick and creamy than the traditional stout. Very rich and complex in flavor.