As high priests and healers, druids used a variety of herbs to prepare their potions. Ancestral beers, also made with herbs, were called cervoise or gruit beer. Our Druide recalls this ancestral tradition in a “Saison” style gruit beer: dry and herbaceous with a hazy amber colour. A touch of herbs and spices on the nose, reminiscent of pepper, rosemary and yarrow, are completed in the mouth with refreshing notes of mint, black pepper and a bit of lavender on a malty body with just a hint of tartness.
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