"« Hands of Desire » stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. After 18 months ageing in Bourbon barrels, we infused this stout with cacao nibs and vanilla beans. Its darkness and charred oak aromas will satisfy your senses until dawn."

"Gose-style sour ale aged for 6 months in Viogner barrels. The salinity mixes perfectly with the tannins from the oak leading to a super sesssionable ale"

Semi-sweet mead aged on tahitian vanilla beans and aged in new american oak.

Number one rated cider. Blueberry Cider (Apple cider with blueberry juice).

"Hybrid dark sour ale somewhere between a Dirty Horse and Earthmonk. Spontaneously fermented and aged for 4 years on some of the finest red wine barrels from the Bordeaux Area in France"

Black Albert matured in Bordeaux wine and red port barrels for 2 years.

"All Czech Saaz stainless steel-fermented grisette. Light, bright, fun, funky, bitter, refreshing."

Blond ale spontaneously feremnted on wine must.

"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 24 months in oak barrels."

"This beer matures for 12 months in oak barrels with the indigenous yeasts and bacteria from our vineyards. At the end of maturation, we add fresh elderflowers and a selection of white grapes we grow on Berici Hills. Unfiltered, bottle conditioned. Beer in evolution."

"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 24 months in oak barrels, and enriched with our best Garganega and Incrocio Manzoni white grapes."

"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 24 months in oak barrels, and enriched with our best Garganega and Incrocio Manzoni white grapes."

"Prato Alto is our most complex wine. It features extended maceration and an horizon of long term. Grapes: GARGANEGA, INCROCIO MANZONI, BRONNER. Grown on calcareous soils: sand, clay and silt. Spontaneous fermentation in acacia wood vessels of 1400 liters , without sulphur addition. Maceration on the skins for 7 days, with delicate fulling."

"Blend of 50% fresh farmhouse and 50% spontaneous beer 18 moth barrel aged. All ingredients are Italians. Little bit of rye malt. Cascade and crystal hops from Italian Hops Company. Finished with some Garganega grape must. Happy 10 years birthday La Tana a Bruxelles !!! "

"Occhio al Bianco is made from all our four white grapes varieties (GARGANEGA, TAI BIANCO, INCROCIO MANZONI, BRONNER), so it’s a blend of them. This is the job we love, to experiment, taste and mix the fruits of our territory. Spontaneous fermentation in acacia wood vessels and in stainless steel, without sulphur addition. Short maceration on the skins for 3 days, with delicate fulling."

"Is it forbidden to modify his majesty Pinot Nero? Of course, yes, here in Berici Hills! Tai Rosso and Pinot Nero meet in October and sleep together in harmony. What a great marriage! Spontaneous fermentation in 1000L oak barrels, without sulphur addition. Maceration on the skins for 10 days, with delicate fulling."

"Two autochthonous grape varieties, Tai Rosso and Turchetta. A double game made by the semi-carbonic maceration and the traditional red winemaking. Spontaneous fermentation in stainless steel, without sulphur addition, half with stalks. Maceration on the skins for 10 days. Aged in 500 and 700 liters oak barrels."

"Camaleonte is our sparkling interpretation of our territory. It’s a fresh wine that must give happiness and joy. Spontaneous fermentation in stainless steel without sulphur addition. Grapes directly pressed. Part of the Garganega grapes are dried in plant."

A barrel aged golden sour ale, aged on Ammani (dried Persian limes) and dry hopped with Citra and Amarillo hops.

Blend of young & old lambics

"This Kattem gueuze El Ambiguo is a "Bourbon gueuze" that has been aged for 2 years in Bourbon barrels, hence the beautiful intense color and the special wood touch. It is a very soft gueuze, refreshing yet tender, complex yet thirst-quenching. Only water, homegrown hops, barley malt and wheat from the Pajottenland are the raw materials. Unfiltered and 6 months re-fermented and matured in the bottle, this Bourbongeuze is perfectly drunk from August 2023. Taste this divine drink, this is a wonderful gift from Pajotse nature!"

Lambic blend with a selection of spices that provide a fresh touch.

Lambic blend with elderflowers

Blend of lambics 1,2,3, 4, 5 & 6 YO lambics from Brouwerij Eylenbosch, Brouwerij Sako, Brouwerij Den Herberg and Brouwerij De Troch macerated with grapes (80% Regent & 20% Cabernet Cortis). Limited to 417 liters.

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij De Troch, Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch infused withe red rose petals. Limited edition of 248 liters.

Blend of lambics 1,2,3, 4, 5 & 6 YO lambics from Brouwerij De Troch, Brouwerij Sako and Brouwerij Den Herberg macerated with blackberries. Limited to 255 liters.

Blend of lambics 1,2,3, 4, 5 & 6 YO lambics from Brouwerij De Troch, Brouwerij Eylenbosch and Brouwerij Den Herberg macerated with blood oranges

"Appel - Blauwe Bes Geuze Light Peated Edition is a blend of 1, 2, 3, 4, 5 and 6 year old traditional lambic from the Zennevalei from Brouwerij Eylenbosch, Brouwerij Sako and Brouwerij De Herberg with a maceration of Appel - Blauwe Bes on the lambic's. Also 20% is peated lambic"

Blend of lambics 1,2,3, 4, 5 & 6 YO lambics from Brouwerij Eylenbosch, Brouwerij Sako and Brouwerij Den Herberg macerated with apples and blueberries. Limited to 248 liters.

"A whimsical blend of apple, cranberry, and cherry, in perfect harmony with a crisp, lightly acidic, wild fermented ale that results in this bottle-conditioned, holiday celebration libation you’ve been dreaming of. Make today special and raise a glass to the good times."

"Wild blueberries danced inside French oak barrels for six months, making magic with a blonde mixed culture wild ale, transforming into this bright, tart, ripe, bottled flight of whimsy. Take time and care sipping this one. Bronze Medal Winner at the US Beer Open Championships 2021. "

"Our previous 2-Year fruited Méthode Traditionnelle blend, So Last Season: Montmorency Cherry, spent an additional year in fresh Family Jones Rye Whiskey barrels. Colorado Alfalfa Honey was used as the priming sugar for bottle conditioning."

"Meager Portmanteau is a blend of Primitive's three-year, MT spontaneous beer refermented with juicy Colorado peaches, and Cellar West's oak aged Meager - a funky little table saison with Colorado grain. The marriage of these two (one mature & complex, one young & lively) fashions a delightful blended beer representative of both breweries' makeup. Delicately tart, laden with notes of ripe peach & oak, equal parts carefree & complex. The blend was given delicate Orange Blossom Honey from Bee Squared Apiaries to naturally condition and develop in green, corked & caged 750mL bottles for many months. Meager Portmanteau is finally ready to share! We love the honey’s delicate floral addition to the already intense bouquet on the nose.?."

"Our previous 2-Year fruited Méthode Traditionnelle blend, So Last Season: Red Globe Peaches, spent an additional year in fresh Family Jones Rye Whiskey barrels. Colorado Alfalfa Honey was used as the priming sugar for bottle conditioning."

"Beer made out of the blend of 2 barrels of red wine, 2 and 3 years old, in spontaneous fermentation and mixed fermentation. Mirabelle plums from Nancy were added for maceration for 6 months before bottling."