Saison is known as ’the champagne of beers’: dry, fizzy, full of life.

But Friekens B.A.S. is more: this is fermenting done loudly. During the first 72 hours of fermentation, the tank is surrounded by 2.5 kilowatts of brazenly brutal banging basswoofers.

The sub bass keeps the yeast in suspension, and it’s thus far more effective than if it would sink to the bottom of the tank.

The result? Dryer, fizzier and livelier than ever!