They designed a menu whose dishes are paired with specific beer flavours to enhance the tase and improve your sensory experience.
Inverting the current trend of double-hopped IPAs, which embitters certain beer fans, they have brewed a beer that harkends to the past, naturally. During the middle ages, before hop was commonly used in brewing, herbs and other natural ingredients were used to flavour beer. Reffered to as gruit, this unique mix of herbs and spices adds a special touch to each creation. Over the years and in various brewing regions, more than sixty plants have been used in gruit. In honour of ancestors' ancestors, they offer the Gruit de La Capitale, brewed with a mix of teas from Labrador and Ceylon.