List of products by brand De Dochter van de Korenaar

Spiced sour ale aged in Gin barrels with Crnaberries.

Smoked stout with vanilla from Madagascar.

A powerfull blend of blond and dark barrelaged beers flavoured with Bergamot and lime-honey.

Belgian dark ale aged in Whiskey barrels between 6 and 8 months.

Belgian dark ale aged in Peated Whiskey barrels between 6 and 8 months.

Double IPA

"Finesse is a soft all grain triple with barley, wheat and rye malt, with a slightly sweet, spicy hoppiness."

Barrel aged Belle Fleur IPA (13 Months) which gives a funky and complex beer. best before 09/2023

"A full malt barley wine of 13% by volume, which is brewed once a year; fermented with beer and wine yeast. With L’ensemble we find the limit. Not only the boundary of the maximum possible, because 13% is extremely heavy for a full malt beer. But also the boundary between beer and wine, because to get this amount of alcohol, a part of the fermentation uses wine yeast. Brewing and fermenting this unique beer requires much time and attention. Partly because we make this beer only once a year and comes on the market when it becomes winter season. A perfect companion to the Christmas season! Deliciously warming."

Ensemble (All malt Barley Wine) aged for 3 years in Barolo barrels and then one more year in Bourbon barrels.

Aged on Puligny Montrachet Barrels for 2,5 years. best before 11/2023

Belgium Style Wheat beer with rosemary, aged on Brunello Barrels. best before is 11/2023

A blend of blond barrel-aged beers (finesse Pure Oak, Extase, Tous va bien, fresh passe partout (white maltport) dryhopped with First Gold and flavored with sweet woodruff. BBD is April 2024

Malt-Port sweetness of Port combined with the complexity of beer. 3 year Barrel Aegd.

Malt-Port sweetness of Port combined with the complexity of beer. 6 year Barrel Aegd.

Imperial Stout with Rooibos.

Imperial Stout aged in Bourbon barrels

"Maurice is a story of passion and inspiration. Passion for the old brewing craft and inspiration from an old master brewer; Maurice Heyvaert (†). This lambic brewer taught me that lambic is much more than sour beer. The complicated brewing and fermentation process, the art of cutting up young and old lambic, the magic of the aging process. The result: a bone-dry, fresh-sour sparkling elixir that is much more than beer. It is the soul of pure brewing and my tribute to my very first mentor and inspiration. "The barrel cellar, the heart of the brewery" A traditional lambic, with refermentation in the bottle, a blend of one-year-old and three-year-old lambics."