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

Specia/Stronger version of La Moneuse brewed for the 30th Anniversary of the brewery.

"A beer that won our head brewer Bryan awards back in his home brew days. With honey, molasses and freshly roasted coffee beans added to the boil this is a complex, lightly carbonated imperial stout."

Vintage 2023. "Père Noël is a Christmas ale, though very different from any other Christmas ales you might know. While most Christmas ales are rich & sweet, this one is amber-coloured, 7% vol. Alc. strong and tastes quite bitter. The complex taste is completed with the addition of liquorice. In the recipe we can also find pale malt, Munich malt, Caramel malt, Brewers Gold hops and Hallertau hops."

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

"Boon Geuze Mariage Parfait has an alcohol content of 8%. It consists of 95% mild lambic, aged at least three years and specially reserved for this purpose, and 5% young lambic. The latter provides the fermentable sugars and wild yeasts. After mixing in a vessel of 25,000 litres, the wort (unfermented mixture) is filtered and chilled. If we are bottling, we bring it back to fermentation temperature. The bottles are placed in a climate-controlled space for the secondary fermentation. This is followed by maturing at low temperature for at least 6 months. Want to know the bottling date? Simply subtract 20 years from the “best before” date!
The soft, mildly sour berry taste, harmonises with the oak barrels’ aromas in which Geuze Mariage Parfait has ripen. The body speaks of vanilla followed by a bitter aftertaste of cloves that becomes increasingly intense. Sublime."

Café Mocha Crème Imperial Stout. best before is 18/06/2022

Season 2022-2023 Assemblage #10. bottled on 22/11/2022. "For this Oude specific Geuze, we blended lambikken from three different barrels and six different brews, brewed by both Brouwerij Lindemans (35%) and ourselves (65%). More than half of the lambikken were two-year and three-year lambikken, rendering the weighted average age of the blend upon bottling to moren than 22 months. All cereals used with the 3 Fonteinen brews were sourced in our own Cereal Collective."

Season 2022-2023 Assemblage #46. bottled on 16/02/2023. "For this Oude Geuze, we blended lambikken brewed by three different breweries. Half of the lambikken, coming off five different barrels and six different brews, have been brewed by us. The oldest lambik, making up almost 40% of the blend, was brewed in April 2018. This elevates the weighted average age of the blend to more than 38 months."

Season 2021-2022 Assemblage #98. bottled on 09/08/2022. "For this specific Oude Geuze, we blended lambikken originating from four different barrels and six different brews. Three quarters of the blend consist of 3 Fonteinen lambikken, and around 80% of the grains with which we brewed were sourced within our own Cereal Collective. Because of the high proportion of old lambikken, the weighted average of the blend is more than 24 months."

Season 2022-2023 Assemblage #1. bottled on 18/10/2022. "For this Oude Geuze, we blended lambikken originating from three different barrels and seven different brews, of which the oldest was brewed in October 2019. This is a 50/50 blend of one-year and three-year old lambik. Of the 3 Fonteinen lambikken used (75%), almost 80% was brewed with cereals coming from our own Cereal Collective."

Season 2022-2023 Assemblage #11. bottled on 24/11/2022. "For this specific Oude Geuze, we blended lambikken from three different barrels and six different brews, brewed by both Brouwerij Lindemans (33%) and ourselves (67%). More than half of the lambikken were two-year and three-year lambikken, rendering the weighted average age of the blend upon bottling to more than 22 months. All cereals used with the 3 Fonteinen brews were sourced in our own Cereal Collective."

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

Season 2018-2019 Assemblage #76. bottled on 23/05/19. Blend made from 5 different barrels (including an Amontillado Sherry barrel) originating from 7 different brews. The Oude Lambic comes from 2 different barrels and two different brews and represents around 40% of the blend. The oldest lambic was brewed on 12th January 2016. The average age of the lambis at bottling is 19 months.

Lambic matured with Belgian Muscaris grapes.

Bourbon BA Imperial Stout.

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

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

Berslais Kadet aged 12 months in lambic barrels which resulted in a spontaneous fermentation of the beer.

"You won't believe your eyes. Hot SINGLES IN YOUR AREA want to meet up with you NOW. This DDH IPA is bursting with Mosaic, Motueka AND Columbus for a full on citrus fruit hop assault. You won't believe your tastebuds!"

"Turkeys love a good ol’ twerk but they don’t love this time of year. Let’s dance along with them with this indulgent and thick Sweet Cherry, Cranberry, Plum and Cinnamon Crumble Lassi Gose and forget about all our troubles, even just for a while."

DIPA w. Strata, Citra, Citra Cryo, Chinook & Mosaic

DIPA w. Nectaron

DIPA w. Southern Cross, Nelson, Motueka & Idaho 7

DIPA w. Motueka, Mosaic & Simcoe.

200gr made from 58% blackberries matured in Tilquin lambic (used for Tilquin Mûre)

200gr made from 58% plums matured in 3 Fonteinen lambic (used for Pruim)

200gr made from 58% mirabelle plums matured in 3 Fonteinen lambic (used for Pruim Mirabelle)

200gr made from 58% apricots matured in Cantillon lambic (used for Fou Foune)

200gr made from 58% raspberries matured in Cantillon lambic (used for Rosé de Gambrinus)

200gr made from 58% sour cherries matured in Cantillon lambic (used for Kriek)

200gr made from 58% sour cherries matured in Oud Beersel lambic (used for Oude Kriek)