Lambic matured with black-currant(cassis)

"Brussels people ale

Coffee beans roasted by MaTuBu (powered bu Struise). "Mélange Arabica high grade bean . Medium roast, Mild sweet walnut and berry tones. light body-small acidity" 250 gr.

Imperial Stout aged in Bourbon barrels.

Barley Wine aged in Craigellachie Whiskey barrels.

Export Porter 1750 aged in Warhead Whiskey barrels

IPA with Blood Orange, Mango, Corainder, Ginger, Lime, Peper and Red Beet Juice and dry hopped with Citra; Mosaic.

IPA brewed with Pineapples, Coriander and Szechuan Peppers.

This herbal blend of wild saisons, a golden sour and homemade kvass (fermented Slavic bread drink) is both earthy and mysterious, with deep notes of red beets, red fruit and dark sourdough bread. We spiced the kvass with absinthe wormwood from De Ommuurde Tuin in Heteren, which echoes in the slightly bitter undertone of this beer. Aard is dry, refreshing, full-bodied, mildly sour with a little funk and very drinkable for a beer that is composed of so many different flavours!

dubbel

the 12 is a quadrupel style beer

Lambic aged with ederflowers.

hazy wild ale that was brewed with locally foraged yarrow, mugwort and myrica gale instead of hops. Mugwort serves as the main bittering ingredient, while yarrow and sweet gale infuse the brew with warm herbal aromas that are reminiscent of eucalyptus and honeyflower. Weder is fermented with kveik, a traditional Norwegian farmhouse yeast that creates a full body and fruity notes of pineapple and citrus. Complex, tart flavours combined with medicinal, herbal notes make for a wonderfully surprising and challenging beer!

Barley Wine aged in Craigellachie Whiskey barrels.

Imperial Stout infused with cacao nibs, vanilla beans, oak staves, habaneros - cinnamon sticks.

Farmhouse COffee Porter using the method of cold steeping.

Imperial Stout aged on coffee, cacao nibs, vanilla beans and chili peppers

"Imperial Oatmeal milk stout with a massive fudge and roast malt character. Cacao and Vanilla beans were used to "round out the edges"

Imperial Stout aged on coffee, cacao nibs, vanilla beans and chili peppers.

Oatmeal Hopburst Session IPA

This herbal blend of wild saisons, a golden sour and homemade kvass (fermented Slavic bread drink) is both earthy and mysterious, with deep notes of red beets, red fruit and dark sourdough bread. We spiced the kvass with absinthe wormwood from De Ommuurde Tuin in Heteren, which echoes in the slightly bitter undertone of this beer. Aard is dry, refreshing, full-bodied, mildly sour with a little funk and very drinkable for a beer that is composed of so many different flavours!

Young farmhouse ale double dry-hopped with Mandarina Bavaria.

Young farmhouse ale double dry-hopped with Mandarina Bavaria.