Hazy IPA with Mosaic, Simcoe and Sabro hops. Yeast: Verdant IPA.

Pastry Sour Cocktail of red fruits (Raspberry, Strawberry, Red Currant, Blackberry, sour cherry & blueberry) Lime, & Vanilla.

"This Imperial Stout is a collaboration with Xoco, a cacao producer and grower, where their Mayan Red nibs, grown in Central America, were cold-brewed. This cacao brings a complex aromatic intensity of vibrant red fruits, lychee, and of course, bold chocolate notes that give this beer its character. A technical, sensory... and captivating collaboration!"

"This Imperial Pastry Sour is bursting with pineapple, passion fruit, and mango, but its originality comes mainly from the infusion of coconut flakes! This tangy candy evokes a sunny dessert: a coconut-mango panna cotta."

"We blended some of our finest barrels of Imperial Stout aged in rum barrels (which had previously contained Oloroso) to create this unique blend. For even more tropical indulgence, we added a coconut finish. The aging lasted 18 months in rum barrels. A rare beer, of which only 1,646 cans were produced!"

"This collaboration with our Irish friends at Whiplash was an opportunity to challenge our beliefs about hoppy beers, particularly our dry-hopping methods, drawing inspiration from what they do (very well).

Hop-wise, Strata (their star variety) and its French cousin, Barbe Rouge, are featured, along with Ekuanot, one of Whiplash's favorites, whose citrusy notes pair well with Nelson Sauvin."

"A juicy and tropical Double NZ NEIPA DDH, brewed with Nelson Sauvin HyperBoost, Motueka, Rakau™ and Nectaron®, in collaboration with Mac Hops, a family farm emblematic of modern New Zealand hops!"

25cl

25cl/33cl

25cl

50cl