Artisan Sour Beers

Alvinne, a Belgian craft brewer, came into the picture through a Belgian friend and fellow sourdough baker, Marc. As a true fermentation scientist, Marc ventured into the deep south of France and isolated a unique community of microbes, perfectly suited for sour beer fermentation. These remarkable microbes became known as the Morpheus yeasts.

The Morpheus microbes are carefully preserved at the University of Ghent and regularly retrieved as a fresh source, ensuring that every brew stays faithful to the original character and quality.

The resulting flavour is unlike anything else: intensely sour, yet profoundly refined and elegant, with layers that unfold sip after sip.

These beers are treated like fine wine, best enjoyed from a wine glass.