Organic dry hopped Belgian Tripel.

Dry hopped Belgian Tripel.

"A non-alcoholic IPA with a sharp, dry bitterness at first. Fruity, citrus and wheat aromas follow. The body is light, with fine, refreshing, dehydrating bubbles. On nose, hops and cereals predominate. The foam is clear and long-tasting."

Amaretto Porter. "This treat was designed and brewed by Daphné & Julien, our production crew !" 28 IBU; 60 EBC

Wheat ale feremented naturally with feshly pressed Gamay wort from Domaine Cinq Peyres in France. best before is 10/2023

Tripel (Trio) aged for 10 months in Jamaican Appleton Estate rum barrels.

"Barley wine with tonka beans and Orange peels, aged 24 months in Domaine Monthélie Douhairet Porcheret red wine barrels."

"Imperial Quad Stout barrel aged 7 months in Wild Turkey 12 yo barrels"

"Imperial Quad Stout barrel aged 7 months in Wild Turkey 12 yo barrels"

"Blend of a barleywine aged for 11 months in Old Forester Bourbon barrels and 13 months in Domaine Monthélie Douhairet Porcheret red wine barrels."

Onyx (mperial Stout brewed with cacao, vanilla and orange peel) aged 9 months in Heaven Hill bourbon barrels.

Imperial Stout brewed with cacao, vanilla and orange peel.

Imperial Stout brewed with cacao, vanilla and orange peel.

Stout fermented naturally with feshly pressed Gamay wort from Domaine Cinq Peyres in France. best before is 11/2023

Milk Stout with Indonesian Coffee.

Milk Stout with Colombian Coffee

"Seaweed Imperial Stout. Collab with Malt Attacks Shop in Brussels."

"Dear Santa, as I have behaved(ish) this year, I would like a cranberry and chocolate Imperial Quad Stout."

Blanche/Witbier brewed with clementine peel, lime peel and corander.

Milk stout with Peruvian cacao beans & Guatemalan coffee

"Light orange color and fruity aromas. Its dry-hopping process results in touches of fruit such as mango, pineapple, peach and litchi. Its low contents of alcohol increases the bitterness perception of its taste. Low degree of alcohol but large contents of Cryo Hops Ekuanot in the whirlpool and for dry-hopping. Small but angry… like a chihuahua!"

"Pils brewed between friends with belgian malts, czech yeast and dry hopped with german hops. Collab with Sibeeria Brewing, Praha."

Oat Cream IPA

"Imperial stout with raspberry palinka-infused amburana & cherry casks. Collab with Gravity Brewing, Budapest."

Imperial Stout brewed with cacao, vanilla and orange peel.

Tonka Barley wine aged 6 months in Panama Rhum Barrels.

"Winter ale inspired by a Buche de Noël! Brewed with Vienna malt for a lightly sweet and nutty body, oats for a creamy mouthfeel, rye for a touch of spiciness, lactose for the milky side, Madagascar vanilla for the dessert aroma, cacao nibs for the chocolate touch and last but not least, a lot of home roasted pecan nuts... because we love it.
Ou comme un client la décrit : Gourmande, crèmeuse, réconfortante. Douillette comme des pantoufles chaudes" BB is 12/2023

Wild West (Omega aged in red wine oak barrels) matured with raspberries and cherries.

Blond beer brewed with Alvinne's Morpheus yeast that gives a nice soft sour taste. Aged 8 months in oak Bordeaux barrels.

Fifth beer of the new experimental series Vaccin (Various Ales Creative Challenging Innovative New). Blond session sour made with Morpheuse (houseculture) and dry hopped.

Amber Foeder aged sour ale

Sour quadrupel, aged in Plantation Rum barrels

"Smokey Islands is the result of a collaboration with Gili Drinks. Phi was aged for several months on a Kilchoman peated whisky barrel, was blended with fresh ginger juice, some honey and pineapple pulp (400l beer/200 l juice ratio). We gave this "cocktail" some time to blend in well, resulting in a spicy fruity smoky sour. This is not just another ginger beer, with Smokey Island we once again challenge you to #dare to go wild."

Sigma (Dark sour) and Phi (Blond Sour) Blended and aged with blackcurrant.