"The first sip is soft and inviting: a dark whisper of liquorice that slowly opens up on the tongue. A warm peppery touch follows, like a light touch that lingers just a little longer than expected. The caramel melts smoothly through it, round and syrupy, as if the beer gently envelops you. The sweet echo of sweets, dried red fruit and a hint of citrus moves playfully through the aroma, warm and slightly tingling. Meanwhile, chocolate and mocha provide that deep, velvety layer that gives the whole an almost enveloping character. It feels compact and full — a beer that doesn't rush, but slowly draws closer. The alcohol-warming glow builds like a calm, sensual heat rising from the chest. Spicy and piquant notes follow, subtle but present, as if the beer knows exactly when to challenge and when to soften. The finish is long and smooth: sweet at first, then elegantly drier, a flavour that lingers like a lingering touch."

"Gingerbread Man is a full-bodied stout of 12%, brewed with our German friends from Fuerst Wiacek. Its rich and warming notes of spicy gingerbread, sweet vanilla and almond from the tonka bean are topped off with a deep malty base reminiscent of dark chocolate and caramel. A dessert beer with a spicy, wintery twist."

Vollbier/Lager

"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."

Black Albert & Marius, Islay peated whisky barrel aged for five years

Dark Quadrupel. 80 EBC; 27 IBU

"Last year, we collaborated with Daorovida from Brazil on not one, but two projects! The second one was left to mature in barrels for a year. It became an exuberant 13% Double Stout with smoked peppers from the Amazon rainforest and copious amounts of maple syrup. This beer was aged in Cognac barrels and is stronger in pepper but milder in maple syrup than her softer sister aged in Maple Syrup barrels."

"Last year, we collaborated with Daorovida from Brazil on not one, but two projects! The second one was left to mature in barrels for a year. It became an exuberant 13% Double Stout with smoked peppers from the Amazon rainforest and copious amounts of maple syrup. This beer was aged in maple syrup barrels and is milder in pepper but stronger in maple syrup than her spicier sister aged in Cognac barrels."

Hazy IPA with Citra, Mosaic, and Strata Hyperboost

"An ultra-rich dark beer base (original density of 1.160) combined with tried-and-tested additions: tonka bean, freshly roasted coffee locally from Café Bun Montpellier and cold brewed, and vanilla."

"This second installment of our Imperial Stouts diptych celebrates coconut in all its facets, with a double dose of fresh, as well as toasted, coconut flakes. While delicious on its own, it was designed to blend with "Black Orchid" (double vanilla) to create a cohesive and decadent experience."

"Following the success of each release of "Sensation Pure," our Imperial Stout with Chocolate and Salted Caramel, we decided to brew a more accessible version! Introducing "Mini Sensation Pure"! The idea remains the same: a concentrated burst of chocolate and caramel indulgence, but this time with only 6% alcohol (we've cut it in half). Enjoy responsibly, though..."

Blend of 1, 2 & 3 YO Eylenbsch lambics brewed at De Troch.

Blend of lambics with Schaarbeekse sour cherries

Grape Ale macerated with Belgian Muscat Bleu grapes from Winery Moenshof

Fourth version. This seasonal hot sauce is made from 70 kg of Sicilian kumquats, local apples, Habanero peppers, and the finest Deglet Nour dates.

Oude Lambiek infused during several weeks with Cascade hops

Lambic that was aged for minimum 3 years in oak barrels.

"The second chapter of our new barrel favourite here in Rackhouse, Finnish Rye Whisky. These barrels have been home to this grand imperial stout for 20 months, imparting a depth of flavour and aroma of rich cacao, mild tobacco and a firm but balanced spirit character. A limited-edition Imperial Stout straight Off The Rack."

"Mango and passionfruit take centre stage in this lush, hazy IPA, bursting with ripe fruit and a soft, silky mouthfeel. Expect vibrant tropical notes wrapped in a soft, smooth mouthfeel, with low bitterness keeping things easy at 4.7% ABV – these pearls are wasted on no one."

‘‘Our classic stout celebrates its 11th anniversary, a special limited edition sealed box.‘’

‘‘Our classic stout celebrates its 11th anniversary, a special limited edition sealed box.‘’

Imperial Stout

Coffee Porter

"Mixed fermentation season aged in rum barrel for 28 months."

Baltic Porter

"Belgian style mixed fermentation aged in red wine barrels for 26 months."

"A Double Dry Hopped IPA iconic for its hazy appearance and yellowish colour. It exhibits citrus and tropical aromas thanks to the double dry-hopping of the cryo hops Citra and Mosaic, that contribute with notes of lime, grapefruit, pineapple, mango and passion fruit. In the mouth it is juicy and it floods the palate with fruity, exotic and herbal flavours that conclude in a pleasantly bitter and dry finish."

"The first Triple IPA of the year is here! Hundreds and hundreds of kilos of hops are waiting for you. The combination of Citra and Simcoe hops gives us a freshness in the mouth and a sensation of peach notes that combined with the silky sensation make the perfect sip to enjoy the 9.5% ABV without you knowing. Enjoy this TIPA with a yellowish appearance, silky and dry finish that will not leave you indifferent."

"This NEIPA is one of the great protagonists of Citrus Week, a beer designed to shine thanks to the balance of its cereals. The combination of barley and wheat malt, together with oat and barley flakes, creates a silky and full-bodied base that serves as a perfect canvas for the most exclusive hops directly from New Zealand. Visually it stands out for its light and bright yellow color, with that elegant haze that defines the style. On the nose it is a real fruity explosion where the New Zealand Nectaron hops unfold massive aromas of peach, pineapple and passion fruit, while the Riwaka brings intense notes of grapefruit and even more tropical nuances. On the palate it is pure juice: a juicy, balanced and refreshing experience with a very subtle bitterness. It is the perfect opportunity to discover why New Zealand hops are on the lips of all beer lovers."

"Miniature in size, big on flavour. Our choc egg stout blends chocolate malt, oats and wheat with lashings of rich chocolate and vanilla to create a Vault City twist on a classic sweet treat."

"Blended to celebrate our 10th Birthday, with our friends at Mills. A blend of Mills' spontaneous & our mixed-fermentation base beers, made featuring flaked spelt, aged hops, fresh Saaz & Kazbek. Aged in Scottish whiskey butt, French oak & ex Oliver’s Cider bourbon barrels for 2, 3 & 4 years. Vegan."