We love Alvinne!
Many years ago, while still living in London and before children, we made a trip to Belgium in search of a little brewery which conducted brewing courses once a month.
In the days before google maps and sat-navs, it wasn't the easiest to find these obscure destinations, and we've ended up driving through paddocks more than a few times. On the third time of asking we managed to find the brewery, and it was open. Success!
Inside we were greeted by.....not much. A very small brewery set-up, but nobodu inside. We thought we'd been twarted again. But a small staircase led to an upper floor, and here was a small group of people clearly enjoying their Saturday afternoon.
Davy was conducting a tasting for an attentive group, while Glenn (who we later learned was a chef) was cooking up sustaining snacks in a little kitchen next to the bar. We were quickly invited to the bar and presented with a beer.
That would have been in 2007, and despite moving to a much bigger, spanking new brewery, nothing has changed. Each visit to the brewery starts and ends at the bar, as Davy shares some of his latest creations.
Several years ago, the focus became sour beers. Davy explained that this was really what they wanted to drink; and it was just lucky that others wanted to drink the same. With the help of a friend who is a food science engineer, they cultured their own house yeast - Morpheus, which has become the signature of their beers. With this creation of mixed cultures, they can brew both traditional fermented beers, and mixed fermentation resulting in sour beers.
From a refreshing Berliner Weisse, through enticing fruit-steeped sours and hugely complex double-barrel aged quadrupels, the range of beers the Alvinne boys create is incredible. We constantly await the next creation from this innovative crew.
As we said before, we love Alvinne!