Traditionally brewed English pale ale, but now with American hop influences. The English Marris Otter malt gives the beer a nice full flavor despite the low alcohol pourcentage .

"A light, refreshing, hoppy pale ale. A showcase for the incredibly aromatic North American hop – Citra. It has a lovely citrus aroma, with juicy fruit flavours in the mouth. Medium bitterness.

Pale Ale. Double Dry Hopped with Citra and Mosaic.

"Yu Lu is an intricate beer with layers of flavour that remain distinctive, yet work in perfect harmony. Her name alludes to the mystical history of the humble tea leaf, which delivers subtle bergamot orange and lemon notes here, accentuated by the addition of lemon zest. Her delicate hop high notes will leave your taste buds sparkling. The newest member of our core range, Yu Lu offers balanced flavour that belies its low strength. Perfect, refreshing drinking for any occasion."

Hoppy Pale Ale with Mosaic and Cascade.

Pale ale infused with white and green tea + fruits (blueberries, yellow plums, blackcurrant). Dryhopped with Hallertau Blanc.

Pale Ale brewed with green tea and jasmin flowers.

Alcohol Free

"A flavourful American Pale Ale from Flanders"

"A delicious beer. Hopped with armfuls of American Chinook hops, this beer oozes citrus flavour and aroma. It has a lovely sweetnes balanced with a lingering bitter finish backed up with a late grapefruit hit"

Belgian Pale Ale dry-hopped with Citra and Cascade

Pale Ale w. Cryo Mosaic, Loral, Cryo Citra and Galaxy

Pale Ale fermented in inox and then matured for 6 months in an oak foeder that used to contain Sangiovese. This allowed the wild yeasts to work and develop fruity and vineous notes. From this base beer, three beers were made with different hops for dry-hopping, this one is made with noble Citra.

Pale Ale fermented in inox and then matured for 6 months in an oak foeder that used to contain Sangiovese. This allowed the wild yeasts to work and develop fruity and vineous notes. From this base beer, three beers were made with different hops for dry-hopping, this one is made with Hallertau Blanc

Pale Ale fermented in inox and then matured for 6 months in an oak foeder that used to contain Sangiovese. This allowed the wild yeasts to work and develop fruity and vineous notes. From this base beer, three beers were made with different hops for dry-hopping, this one is made with Nelson Sauvin.

Juicy Pale Ale