The "grisette" style, which has practically disappeared, has been brought up to date by several North American breweries. Derived from the season, which was a traditional farm beer, grisettes were created by Belgian breweries to meet the thirst of workers in the mining industry. Pale, dry, and low in alcohol, the primary goal was to create a refreshing and easy-to-drink beer.
This freely inspired version is meant to be digestible, but presents an additional complexity due to the use of a variety of local cereals, and the use of wild yeasts (Brett Drei). It was created and brewed in collaboration with their friends Kevin Dwyer and Will Meyers from the Cambridge Brewing Company in Boston, a pioneer in the field of American wild ales. To taste when leaving the mine between 10 and 12 degrees Celsius.