The world is facing major challenges. This affects every single one of us, us as a society, and us as a company. We are aware that online retail entails an increased carbon footprint. With every step and every bit of growth that is possible thanks to you as part of our amazing craft beer community, we also want to give something back. We have taken several measures to save as much CO2 as possible, offset our emissions , and even neutralize additional CO2 .
Shipping at Beer Belly Cologne is climate neutral! We are a partner of "Planet" and therefore automatically offset the CO2 emissions generated during the individual shipping of our packages.
But that's not all. For every order you place with Beer Belly Cologne, the Eden Reforestation Project plants a tree, and together we improve our carbon footprint. Learn more about the project here . Our Impact Report provides transparent updates on our progress.
We collect all our beers directly from regional breweries. Short and direct routes are good for the beer and the environment.
We also receive beer deliveries by mail. We reuse the cardboard boxes provided by the breweries to send you the beer. So don't be surprised if you receive a used, not new, box.
To save resources, especially for our shipping partners, we pack your order in the smallest possible packaging size.
"Saison (sometimes called Farmhouse Ale) is a traditional Belgian beer style originating from the Walloons who live along the border with France. It was traditionally brewed only during the winter months when farm workers, known as "saisoniers," had less work to do in the fields. They brewed it to prepare for spring and summer when warmer temperatures made brewing impossible. It used to be common practice to allow beers to ferment and mature for a very long time before drinking them."
The finished beer was a pale blonde with a peppery spiciness and an exceptionally dry body. Although saison beer nearly died out towards the end of the 20th century, it has recently been rediscovered and kept alive, primarily by American craft brewers.
Modern interpretations of this old beer style tend to be significantly more alcoholic, and US brewers often spice up saisons with spices. Ginger, in particular, works well to further enhance the characteristic yeast profile. More recently, particularly adventurous brewers have also started adding Brettanomyces during fermentation to achieve a very specific, funky-sour flavor. However, this isn't really traditional for this beer.