At the heart of Pajottenland, a very fertile rural area on the outskirts of Brussels, Vlezenbeek is a small village which has the immense advantage of benefiting from exceptional microflora. Our valley air is full of hundreds of characteristic wild yeasts, of which the best known are 'Brettanomyces Bruxellensis' and 'Brettanomyces Lambicus'. These yeasts are unique. They constitute our wealth, what makes us special. These micro-organisms allow us to brew a beer according to an exceptional method: spontaneous fermentation, also known as natural or wild fermentation.