Sour Gruit brewed with a mix of ancient herbs: Yarrow, mugwort, tansy, ground ivy and myrtle

Tropical Hazy IPA! Mosaic Cryo, Eldorado and Sorachi Ace (BE) + Golden Promise and Oats

"Sour ale dry hopped with Belgian Sorachi Ace. Notes of key lime sorbet "

Alcohol Free Hoppy Beer with Grapefruit.

Unfiltered Craft Lager

Spiced sour ale aged in Gin barrels with Crnaberries.

GLUTEN FREE "Lumina is our shining light, a 4.2% Session IPA glowing with juicy tropical fruit notes. Hoppy aromas of mango and pineapple guide you towards explosive flavour, flashes of delicate citrus highlights and refreshing balanced bitterness. Our epiphany of a session beer drinks with a pillowy soft mouthfeel and pours with a beautiful light haze."

Cranberry, orange and lime Session Mead. BB is June 2022

Passion Fruit, Melon and Black Pepper Session Mead. BB is June 2022

Tripel dry hopped with a new English hop variety: Endeavour

Red Wine Barrel Aged Saison with Plums. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020. best before is 08/2023

Saison van de Bruwer is a spelt Saison, dry-hopped and fermented with added Brettanomyces. It is blond, opalescent; its very persistent foam is creamy and fine. Very aromatic and fruity, its nose is reminiscent of pineapple, quince, apricot, and gooseberry. A ‘funky’ touch, typical of Brettanomyces, completes the picture. In the mouth these same flavors are intensified and accompanied by notes of cereals, a floral touch, and a final that evokes lime zests. Its attack is mellow, but its finish is dry and bitter — typical character traits of the 1920s Saisons. bbd 18/11/2024

Berliner Weisse brewed with Rye and then aged with blueberries.

Phi (Blond Sour) aged with rhubabrb. BBD is 12/2024

"This is a special barrel aged version of Caribbean Chocolate Cake, one of our all-time favourite beers, created in collaboration with Cigar City Brewing. Our dense, rich and luxurious stout has been maturing in bourbon barrels, picking up delicious vanilla, whiskey and oak character." Best before is 11/11/2021

"This collaboration with Cigar City Brewing is one of our all-time favourites. Caribbean Chocolate Cake is a dense, rich and luxurious stout brimming with hand-roasted cacao nibs selected by the esteemed Willie's Cacao, and harmonised by Cypress wood spirals. Pure canned indulgence. Now on nitro for the first time ever!" best before 03/11/2022

"Somewhat dry with spice and warmth from the Scotch, with Vanilla and oak notes running alongside from the barrel char." best before is 31/12/2022

"This is Single Barrel Rain Shadow; our annual release of our straight-up Barrel Aged Imperial Stout. This year, we've developed it into three distinct expressions. This is the Bourbon variant, aged in American Bourbon Whiskey barrels in our barrel store for 9 months. We've aged it so you don't have to - ready to enjoy." best before is 31/12/2022

"This is Single Barrel Rain Shadow; our annual release of our straight-up Barrel Aged Imperial Stout. This year, we've developed it into three distinct expressions. This is the Rye variant, aged in American Rye Whiskey barrels in our barrel store for 1 year. We've aged it so you don't have to - ready to enjoy."best before is 31/12/2022

"This is Single Barrel Rain Shadow; our annual release of our straight-up Barrel Aged Imperial Stout. This year,we've developed it into three distinct expressions. This is the Scotch variant, aged in Speyside Scotch Whisky barrels in our barrel store for more than a year. We've aged it so you don't have to - ready to enjoy." best before is 31/12/2022

"Barley wine Aged in bourbon barrels for one year

A holiday ode to our barrel-aged barley wine, Hipster for Christmas initially hits you with intense caramel and the inherited barrel notes of bourbon, coconut, vanilla, chocolate, dried fruits, toffee, and a little cinnamon bun to finish off your Christmas spirit. " BBD is 18/11/25

Oud Bruin matured several months with raspberries.

"You know our Bruxellensis, a complex beer brewed with an indigenous Brussels yeast that we found in the "wild" nature of Saint-Gilles: the famous Brettanomyces Bruxellensis. We have made a version of this beer that has been able to mature for several months in old red wine barrels: the BRUXELLENSIS RESERVA. The result is a flavorful festival of red and black berries: wild strawberries, candied cherries, blackberries and blueberries. It has some woody notes of course, and the Brett adds not only fruity notes, but also accents of old leather. The aftertaste is dry with a delicious bitterness. A wine-like and complex beer that is at the same time very refreshing and easy to drink."

Imperial Stout wih no adjuncts. Best before is 02/2024

"Winter ale inspired by a Buche de Noël! Brewed with Vienna malt for a lightly sweet and nutty body, oats for a creamy mouthfeel, rye for a touch of spiciness, lactose for the milky side, Madagascar vanilla for the dessert aroma, cacao nibs for the chocolate touch and last but not least, a lot of home roasted pecan nuts... because we love it.
Ou comme un client la décrit : Gourmande, crèmeuse, réconfortante. Douillette comme des pantoufles chaudes" BB is 12/2023

Russian Imperial Stout

Base Imperial Stout used for the Kameradski Balsamico

"Strong coffee aroma, we choosed this specific coffee for its sourness. It gives some beautifull notes of raspberry, red berries, strawberries, hazelnuts, butter and citrus. We aged this beer for 1 year on 2 Buffalo Trace Bourbon barrels and 1 Whiskey Sauterne Barrel. After 10 months of aging we added 2kg fresh roasted coffee beans (By Crossroast in Antwerp) and 15 Vanillabeans in each barrel. After 2 more months we blended the barrels together and added some more vanillabeans. Result is a very complex coffee stout. Lots of barrel notes, a crisp sourness of the coffee that gives the beer a high drinkability." BBD is 24/12/2024

Oud Bruin matured aged for at least a year in oak barrels and then several months with fresh peaches.

"The annual tradition of launching the Baltic Porter in January has been fulfilled. This year's Baltic Porter Festival will be celebrated with one of the three versions of this style performed by us. We divided the excellent base, which was aged at low temperatures for almost half a year, into three parts. We have added something special to each of them. What strongly distinguishes the Baltic porter from the imperial stout is the balance shifted towards caramel malts. A natural combination is the addition of roasted caramel (caramelized sugar) with caramel beer. Often, such compositions end up suppressing one of the ingredients, but this time we managed to find a golden balance. The sweet camel palette, both from malts and from the addition of roasted caramel, complements each other perfectly " Best before is 23/12/2023

"Inspired by Scottish "Cranachan" an indulgent imperial oatmeal milkstout aged in Scotch quarter casks" best before 31/12/2022

BA Imperial Porter. "Imperial Porter matured on cacao nibs and chilli. Subtly warming heat from the chilli is balanced with the soft chocolate notes from the cacao". best before 31/12/2022

"Mesmerizing American Barleywine with loads of maple syrup, Jujube dates and anaerobic Ethiopian coffee. Brewed and canned on special occasion of our first-born Redrum Bar's sixth birthday, and released on January 30, 2021."

"This limited beer is the mother beer of our classic Oud Bruin. It's a single cask. Other than the classic, it isn't blended with young beer. the foederbier aged for 2 years on big 40 or 50hl barrels. Hints of red fruit, woody with a touch of curry"

"Neo West Coast IPA" brewed with Pils, Vienna and hopped with Idaho7, Simcoe and Galaxy