Our Story
Three friends.
One garage.
Zero experience.
Started by Roos, Sander, and Wout in a garage in Ghent. Background in design and hospitality, zero experience in brewing. They wanted a drink that fits their life — clean, no sugar, no bullshit.
Belgium has great beer culture, but they saw a gap: no one was making cider that looked and tasted like it belongs in 2026. They source apples from small Flemish orchards, ferment everything dry, and keep the ingredient list embarrassingly short.
The garage
First batch brewed in a rented garage in Ghent. Three friends, one press, no clue what they were doing. The cider was dry. Everything else was chaos.
First bars
Local bars and festivals across Ghent. People started asking for 'the dry one.' We took that as a compliment.
Four ciders
Launched Haze, Cassis, and Ginger alongside Original. Expanded across Belgium. Still no sugar. Still no shortcuts.
Beyond Belgium
Benelux-wide distribution. Launching into Germany and France. Same four ingredients. Bigger map.
What we believe
Not a manifesto. Just how we work.
Dry or nothing
We ferment everything completely. Zero residual sugar. If you want sweet, we're not your brand. And that's fine.
Four ingredients
Apples, water, yeast, and whatever post-fermentation addition defines each variant. That's the list. We could make it shorter, but then we'd have apple juice.
Design matters
The branding is as minimal as the product. No craft-beverage clichés. No burlap. No hand-drawn anything. We look the way we taste — stripped back.
Local first
Flemish apples from small orchards. The kind Google Maps doesn't know about. We source local because local is better, not because it's a marketing angle.