Rhubarb & apple cider

Hand crafted medium sweet cider flavoured with in-house brewed mix of natural cinnamon, cardamom and nutmeg. Bottle fermented for at least six months according to traditional method, then disgorged and flavoured.

"Farmhouse ale Festuca hides a wealth of subtle shades of flavours and colours in a simple cloak, forming together a little feast. Aged for nearly a year in an oak barrel with wild yeast and on a dry grain body, it pearls with slightly tart bitterness of flowers and citrus."

Blend of Barrel Aged Alvinne Chain Reaction and lambic from 2013 & 2014. Bottled on 05/06/2019.

"A single version of one of the highest rated Gelato variants. Sweet and sour beer with a huge amount of real fruits - blueberries, plums and raspberries, complemented by marshmallows and vanilla."

"Sweet and sour beer inspired by Italian ice cream, imitating a tropical cocktail full of real fruits - pineapple, passion fruit and pink guava. We seasoned everything with toasted coconut flakes."

"Sweet and sour, Polish apple-pie inspired beer brewed together with the Warsaw Beer Festival. Brewed with large ammounts of Polish apples and cinnamon."

"Sweet & sour beer inspired by flavourful Italian ice creams. Packed up to the ceiling with passion fruit, mango and peach."

"Sweet and sour beer inspired by Italian ice cream with a huge amount of real fruit. This time, next to juicy mango, we used goldenberry for the first time."

Cider made from organic apples.

"4.5% Belgian White with malted barley, wheat and oats. We also added yuzu and ginger."

"A dubbel uytzet. During the 19th century, uytzet, especially the uytzet from Gent, was one of the most popular beer types of Belgium. For double uytzet more malt and hops were needed, it was only brewed in winter time and it was stored longer."

"Ancient multi-grain Biere de Garde originating from the region of Ghent. Re-created in collaboration with Brasserie de la Senne."

Porter inspired by the Porter from Anchor Brewing using the "steam beer" method.

Blend made of 1,2 & 3 year old lambics (Boon, Girardin and their own brewed lambic they call: "Spierelambic" after the tiny river that runs near the brewery).

"When the hop farmers start harvesting, we start brewing our Hop Harvest. The fresh, undried hop flowers are picked in the morning, and on the same day they are used in the Hop Harvest-brew, straight from the field. Because we use 'wet hops', the beer has a fresh, floral, and pleasantly bitter taste. By changing the recipe every year, the outcome is always a surprise. Drink this beer young if you can, that's when the wet hop shows of their floral character the most."

"When the hop farmers start harvesting, we start brewing our Hop Harvest. The fresh, undried hop flowers are picked in the morning, and on the same day they are used in the Hop Harvest-brew, straight from the field. Because we use 'wet hops', the beer has a fresh, floral, and pleasantly bitter taste. By changing the recipe every year, the outcome is always a surprise. Drink this beer young if you can, that's when the wet hop shows of their floral character the most."

Fruit lambic without refermentation: 600 kilos of cranberries and 400 kilos of raspberries are fermented in a barrel together with 1500 liters of lambic.

Fruit lambic without refermentation: 600 kilos of red currant and 400 kilos of raspberries are fermented in a barrel together with 1500 liters of lambic.

Peach lambic. 1000 kg of fruit for 1500 liters of lammbic.

900 KG of Clery, Joly & Darselect strawberries matured in 1500 liters of lambic.

"This is a special seasonal spring release: a Belgian style Witbier with organic oranges from the Ale&Hop farm. Brewed with a modified turbid mash and fermented with our house culture. Ingredients include: 60% organic Belgian pilsner malt, 20% Belgian wheat, 20% Spanish flaked wheat, German Perle hops, Indian coriander seeds, zest and orange juice from bitter oranges. More tart and fruity than your average Witbier, it’s refreshing and perfect for springtime."best before is 01/03/2023

Sour aged with Pomelos De Tramuntana (Grapefruit)

"Our first oak barrel aged beer of the year, in honor of the great Thelonius Monk. It is a Cuvée Saison aged in barrels for 1 year, same base as Jaco ("turbid mash"), long boil with old hops and raw wheat from Cal Pauet. Complex, funky and fruity with notes of wood that will be integrated."

Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) with organic sour cherries from Torrelles de Llobregat.

Mixed-Fermentation Saison + Lambic + Rhubarb

"Farmageddon is our wild farmhouse ale that we've been brewing, blending, and aging for almost as many years as we've been open. The blending process allows us to maintain a common thread across batches, the aging adds nuanced layers, while the brett and bacteria work hard to create small idiosyncrasies in each release. It's a refined, effervescent, and delicious beer worthy of special occasions and idle weeknights. And every so often we decide to age a batch with Montmorency cherries because sometimes the cliche "with a cherry on top" is both figurative and literal. Not to mention, delicious. Lots of balanced acidity, distinct cherry aromatics and flavour "

Hard cider with ginger and lemon juice.

Hard cider with tea and Chai spices (tea with cardamom, clove, cinnamon, ginger and vanilla).