Raf Souvereyns, the innovative brewer behind Bokke, returns to the blendery after a challenging health battle. He shares insights on blending lambics with unique heirloom fruits, emphasizing the importance of quality and local sourcing. Raf discusses creative harvesting techniques and valuable underappreciated fruit elements like skins and pits. He explores strategies for enhancing flavor and mouthfeel while rethinking production processes to reduce labor. With a fresh perspective, he aims to craft beers that are not just different, but deliciously distinct.

Raf Souvereyns, founder of Bokke and a local fruit blending expert, Pierre Tilquin of Gueuzerie Tilquin, known for his innovative lambic techniques, and Tom Jacobs from Antidoot, a spontaneity enthusiast, dive into the essence of Belgian brewing. They discuss the delicate balance of terroir, the complexities of maintaining brewery identity, and the impact of invasive pests on fruit crops. The trio also reflects on climate change's challenges, the ever-evolving market, and the joy of crafting unique, small-scale brews that honor traditional practices.