What the term "local" means to us is best explained by looking at the concept of terroir in wine. Terroir encompasses the whole of environmental aspects that influence the taste of wine. Things like (micro)climate, composition of soil, surrounding flora and fauna all contribute to particular flavours. This is true for our beers as well, but in a slightly different manner.

While we cannot use local grains yet, a growing part of our hops and any fruits and herbs we use in our beer are harvested by us from our direct environment, or acquired from local growers. We are especially fond of ancient and 'forgotten' species that used to be common in our region, and seek out growers with the same passion who can provide these for us.

The main contribution to the local sense of our beers, however, are the wild yeasts that we use in our fermentation. We harvest those from flowers and fruits that grow near our brewery. Fermenting our beer with these yeasts makes it possible for us to create a true local flavour that you cannot find anywhere else.

Collaboration brews are a bit of a different story. We often do collabs with foreign breweries, which inspires us to look beyond ingredients that can only be found in our own region. Collabs can be a gateway to different soils and cultures with different ingredients, allowing us to expand our repertoire a little.