"Five years of experience on the DREAM series have led us to craft a Hazy IPA, deeply rooted in the Surréaliste DNA — now finally available in 33cl. Overflowing with vibrant notes of mango, guava, and passion fruit, it unfolds into delicate hints of citrus and ripe peach. Gently bitter, irresistibly smooth, and endlessly drinkable. Life — what is it, but a dream?"

Dark Czech lager

"Welcome to the SMOOTH series: round, fruity, ultra-sensory beers. Liurnia is sweetness under tension, a tropical juice where apricot melts into the acidity of mango, carried by a velvety texture. On the finish, notes of coconut and vanilla. A smoothie for adults?"

Dry-hopped Belgian Lager (with Cascade)

"Our absolute classic - Pacific - turned up a notch! We hopped it hard for both aroma and bitterness with loads of Citra and Nelson Sauvin, including Nelson Kohia and Super Sauvin versions as well."

"Pale Ale version of our core range American IPA. Hoppy, hint of biscuit, crisp and a little bitterness to round it off."

"This Schaerbeekse Kriek Vinegar is made from the magnificent beer of the Brouwerij 3 Fonteinen brewery.

Schaerbeekse Kriek is one of the most authentic expressions of Brussels' culinary heritage. This cherry variety, the famous Schaerbeekse Kriek, almost disappeared. In the 19th century, Schaerbeek was a horticultural village renowned for its cherries. But with the urbanization of Brussels, the orchards almost entirely vanished.

This cherry, very acidic and not very productive, was abandoned in favor of sweeter and more profitable varieties. For the past fifteen years or so, enthusiasts have been working to reintroduce the Schaerbeekse, despite its fragility and the difficulty of harvesting it.

And what a joy it is to be able to rediscover it today in a living vinegar, the fruit of Brussels' expertise.

In terms of aroma, Schaerbeekse Kriek is distinguished by its depth and complexity: more tannic, more aromatic, with beautiful spicy notes of cinnamon, nutmeg and clove."

"TWe’ve had our fair share of stout brainwaves over the past few years, but when we sat down to plan for March, one idea rose above the rest: a creamy pint inspired by everyone’s favourite Irish liqueur. Using all natural ingredients, we’ve captured that signature blend of smooth whiskey warmth, caramel sweetness, and dark, chocolatey malts. Brewed on a foundation of premium Irish malts, it finishes with a rich, roasty complexity. This is ‘the black stuff’ taken to a whole new, velvety level."

"Bottled Dec 2025 - A session strength version of Islay Brut, our peat-smoke Champagne beer. Referred to in-house as "the beer no-one was asking for." Tiny Islay is a single barrel release, brewed in March 2023. The worts was produced from a traditional turbid mash with a decent quantity of maize, giving a more delicate flavour and paler colour than malted barley. It underwent spontaneous fermentation in a small Islay whisky barrel, imparting aromas of maritime peat smoke. Upon tasting the barrel, we were delighted to find the beer possessed just the right balance of dry-bitter and sweet-acid, as well as the necessary body to carry the smoke, without the need for the ABV-boosting sugar additions we have previously utilised to strike the right balance with these smokey beers. Finally, the beer was conditioned in-bottle for four months. A large dose of priming sugar was added to produce a rolling, Champagne-type, carbonation. The resulting beer drinks remarkably easily, with delightful sweet, smoky, and spicy aromatics."

"This delicious pale ale is juicy, hazy, and crushable. A totally new-school take on an old-school American craft beer, Envie is bursting with glorious hop aromas of mango, lychee, orange, and other tropical fruits. This beer pulls of the incredible feat of having the best juicy qualities of hops but none of the harsh, bitter finish you may be used to."

"Live, craft vinegar made with Rosé de Gambrinus from Brasserie Cantillon. Acetified in oak barrels in Brussels."

"Lively and craft vinegar made with a 2019 Lambic from Brouwerij 3 Fonteinen. Acetified in oak barrels in Brussels."