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Lambiek Fabriek Organic...
€13.25: 2Organic Gueuze blended from organic lambics of different ages.
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DDVD Korenaar Nouveau...
€13.49Belgium Style Wheat beer with rosemary, aged on Brunello Barrels. best before is 11/2023
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Land & Labour Crimson
€23.20"Crimson is our kriek framboise blend. We aged 1 year old spontaneously fermented beer on 830 grams per litre of sour cherries for 6 months. Before bottling we blended another Spon beer aged on 300 grams per litre of raspberries with the cherry beer. The final assemblage of 75% Cherry beer & 25% raspberry beer transcends both their individual selves. "
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Brussels Beer Project...
€24.15"A foulage & carbonic maceration of kelleris cherries, spontaneously fermented with beer wort. 6 months matured in oak barrels. In July 2021 our brewer Tiago picked up 500kg of organic sour cherries from Karel Vaes in Limburg to create this deep red & sour cherry beer. Now cherish the cherries and be mezmerized in the moment!"
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Fair Isle Madame R. Galle
€26.85"Our standard saison inspired by Wallonian saisons along the French Belgian border. Dry, ballanced and refreshing."
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DUST 027 - Double Barry
€25.35#027 - A blend of blueberry lambiek and barrel aged blackberry saison. Bottled March 2022
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Siemàn Samba
€14.43"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."
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Belgoo Van Aert Gueuze...
€10.97'"Artisanal Gueuze, blended from lambic brewed on site and aged on Barolo foeders."
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Siemàn Hop & Stave
€12.52"Blend of different beers, it's the marriage between the long barrel aging world and the new hoppy wave. Wild, funky, gently sour, fruity, hoppy, refreshing."
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La Malpolon Saison du Chai...
€14.41Blend of six barrels of saisons and mixed fermented beers. the average of the BA beers used is 10 months.
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Cyclic Beer Farm Moscatell...
€13.48"Second use of grapes from winemaker Sicus. Grapes macerated in sour beer and then blended with barrel aged grisette."