- ABOUT US -
.jpg)
WHERE IT STARTED
Pellicle began in 2016 in a small apartment in the centre of Bruges, where we started making fruit wines and kombucha. Limited space quickly shaped our approach: without room to press our own juice, we began experimenting with lambic instead. What started as a practical decision soon became a passion, laying the foundation for everything that followed.
In 2018, we created our first lambic blends using fresh fruit, herbs, and flowers. After moving to a new house with a 20 m² garage, we began selling our blends for the first time. Our debut at Carnivale Brettanomyces exceeded expectations and encouraged us to expand step by step. In 2020, we purchased our first barrels and began working with our own wort, allowing us to deepen our blending and fermentation process.
WHERE IT WENT
WHERE IT IS NOW
Growth at Pellicle has always been gradual and intentional. With limited resources, we expanded only when necessary, moving into a larger space where we could store more barrels, install our own fruit press, and add additional tanks. This period marked a return to our roots: cider and fruit wines. At the same time, our long-standing love for lambic remained central. Rather than choosing one path, we embraced all forms of fermentation, shaping Pellicle into a true fermentation walhalla where beer, cider, wine, and spontaneous blends coexist.
In 2024, we made our most significant move yet, settling into a warehouse that finally allows us to experiment and blend exactly as we always intended. That same year, we acquired our own orchard and vineyard near Roeselare. The vineyard is planted with 12-year-old Chardonnay, Pinot Noir, Pinot Gris, Regent, and Zweigelt vines, alongside heritage varieties of apples and pears. With full control from fruit to blend, the future of Pellicle is rooted in patience, place, and the ongoing exploration of fermentation.
