Saerok(New Green) was inspired by the 19th-century Belgian brewing technique called "Bière de coupage," where brewers blended old and young beers. It is made by blending 80% Saison, which has been slowly fermented with a specially selected yeast for three months, with 20% Saison aged for one year in Louis Jadot Pinot Noir barrels previously used to age 'Neurimbo(Slowpoke).' It is finished with a dry hopping of New Zealand's Nelson Sauvin hops at 5g/L.