Being an innovator, Alvinne took that old style and stretched it
into all possible directions. Alvinne expanded the old Flemish
Brown style towards Flemish Sours Ales and made a style on their own, not limited anymore towards
anything but mixed fermentation with Morpheus yeast and brewed in the historical area of the great mixed fermentation beers. Their mission: brewing the best (wood aged) sour (fruit) ales in the world,using the mixed fermentation technique. Today, we can celebrate that the Morpheus Yeast saga started 10 years ago. There simply isn’t a better way to do that by creating an new iconic beer:
The Sour’ire De Mortagne (“sourire” is french for “smile”). And it makes you smile indeed! Sour Quadrupel aged on red wine barrels, fermented with our own wild house yeast strain ‘Morpheus’.