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Mad_Ludvig8 karma

Hi Mr. Ghequire!! I have a Flemish Red inspired beer that's been fermenting for about 3 months with a variety of sour microbes. I'm planning on adding a small amount of oak to the batch for another few months, and then bottling after that. Any tips so I can take things to the next level?

Also, I'd love to try your beer but the nearest store that has some is about 600 miles away. Any chance you'll be expanding distribution in the US any time soon?