"Stadt Land Bier is our canvas for an easy drinking Saison. This batch was brewed with our own organic malt and Cascade and Saazer wholecone hops. Fermented with our houseculture and moderately dry hopped. This batch is now fresh and bitter with dominant grass and citrus notes. May develop complimenting sourness over the next months. Table strength."

"Smauk is a dark Sour Ale brewed with oak smoked malts from Vloermouterij Masterveld. After 14 months in barrels this beer came out with notes of bitter chocolate, wood and blood orange. Bottled August 2022, 1100 bottles."

"Spontaneus fermented cider made from apples of local field orchards, fermented in american oak barrels for eight months."

"The hauntingly good brew in your hand is rife with dark complexities. Seven malts were used to create deep flavors of coffee, chocolate, caramel, and molasses. A hint of bitterness and herbal character from carefully selected European and American hops help support the monolithic maltiness. This special batch was aged in bourbon barrels and conditioned on vanilla beans and whole coffee beans. A truly decadent brew that is intended to be poured into your favorite snifter annd given time to warm up from its dark and cool resting place."

"In 2015, we had a one off imperial stout aging in barrels for close to a year. These barrels had a rich chocolate/vanilla character. But were asking for a boost. Stauf's coffee roasters in Columbus, Ohio nailed the perfect roast on some authentic Jamaican Blue Mountain coffee to compliment this barrel-aged stout."

Imperial Porter brewed with maple syrup and aged in bourbon barrels

Bourbon Barrel aged Stout with coffee, cacao nibs, and vanilla beans added

"Summoned from its rest in rum barrels after fourteen long months, this hefty stout totes tones of spice cake, Demerara Sugar, and nutty cocoa. Brewed in collaboration with our dear friend John Laffler of Off Color Brewing, allow this paranormal stout to warm slightly in the glass before you put your fuzzy paws on it."

Imperial stout brewed with honey, aged in bourbon barrels, conditioned on Mexican cacao nibs, vanilla beans, pasilla chilies, and orange peel.

After brewing this imperial stout, it was aged in bourbon barrels for 14 months and conditioned on vanilla beans, almonds, cacao, and pecans.

Dry Cider matured in French oak cognac casks.

Medium Dry Cider fermented with wild yeasts and matured with fresh black currants.

"Made in deep winter by freezing the apple juice before fermentation starts. This concentrates the rich, intense flavours and reflects the sweet and tart character of late ripening Estonian apple varieties." Fermented with wild yeats and matured in oak barrels.

Vintage hand crafted medium dry cider from fresh farm pressed traditional Estonian juice apples. Wild yeast used for primary fermentation. Bottle fermented for at least six months according to traditional method.

Vintage hand crafted strong dry cider from fresh farm pressed traditional Estonian juice apples. Wild yeast used for primary fermentation. Bottle fermented for at least six months according to traditional method.

Lambic aged withstrawberries.

Lambic matured with black-currant(cassis)

Sour with lemon zest agin in Pisco barrels. best before is 02/2023

Doppelbock aged for 18 months in red wine barrels with Brettanomyces

"Collaboration with The Rare Barrel (USA). The noble Alerce (Fitzroya cupressoides) is one of the longest-lived trees in the world, living over 3,000 years, transcending our conception of time and space. Noble Alerce is a mixed fermentation beer that patiently matured for eight months in Alerce barrels over 100 years old, which previously fermented apple chicha and, prior to that, beer from southern Chile. More noble impossible! This refreshing beer has a generous and fine carbonation, aromas that evoke the countryside and spices, and in the mouth it has a balanced acidity with fruity and spicy notes. Rustic and delicate at the same time, we are in the presence of a very noble beer!"

BA Sour ale w. rosemary and mushrooms Callampa from Valparaiso.

Cider made from organic apples.

Sour ale aged for three years in oak barrels and then aged with mint and estragon. Limited to 650 bottles.

Sour ale aged for three years in oak barrels and then aged on fresh basil leaves. Limited to 650 bottles.

Sour ale aged for 2,5Y in red wine barrels and then aged with w. dried apricots, apples, pears, grapes and prunes. Limited to 644 bottles.

Sour ale aged for 3 years in red wine barrels and then aged with cherries and cinnamon. Limited release to 681 bottles.

Sour ale aged for three years in red wine barrels with sour cherries. Limited to 683 bottles.

Sour ale aged for three years in oak barrels and then aged with raspberries. Limited to 639 bottles.

You'll get a random label amongst the 6 avaialble. "In 2024, 150 years will have passed since the birth of Louis Thevenet; a famous painter from Halle. To celebrate this occasion, Brewery 'Den Herberg', in collaboration with 'den AST' and 'Villa Servais', developed a 'Geuze Thevenet.' It is a unique blend of eleven different barrels of lambic, aged in old (red and white) wine barrels made out of French and American oak. Kloris Devillé from Den Herberg describes the geuze as follows: "This 'Oude Geuze' has a lively palette of flavors, much like one might find in a masterful painting. The subtly woven minerality forms a canvas on which the depth of the composition is built, while the complexity of the geuze, thanks to the former red and white wine barrels, unveils a rich and varied palette of aromas and flavors, almost like masterful brushstrokes.". Six different labels were designed, each featuring a different painting by Thevenet from the collection of 'den AST'. This allows beer enthusiasts to simultaneously enjoy works such as 'Hôtel de Bruxelles', '’t Wit Paard', 'De Weg-Om', and 'Onze-Lieve-Vrouw van Halle onder stolp'. It's a little preview of the grand Thevenet exhibition, which will be on display on March 23 (2024), at 'den AST' and 'Villa Servais'.." Percentage of 3 YO old lambic is higher than in the Gueuze Devillé.

"An oude geuze, based on 4, 5, 6, 7 year old lambic, 100% oak aged, Belgian, artisanal and delicious."

Brewed & Bottled by Boon