IPA Dry hopped with lots of Mosaic hops now in cans.

Double IPA brewed with oats, wheat, lactose and lots of vanilla.

Belgian Style IPA

"Brussels people ale

Double IPA

"This is a pale beer brewed with wheat and fermented with a classic wit yeast strain from Belgium. We then aged this beer with our house culture in white wine barrels for one year. Fresh citrus was was added during the blending process, resulting in a tangy and crisp beer that is perfect for sharing."

Traditionally brewed English pale ale, but now with American hop influences. The English Marris Otter malt gives the beer a nice full flavor despite the low alcohol pourcentage .

Session IPA brewed with: Summit, Mosaic - Cascade.

A tart and hoppy IPA. A massive amount of hops were dumped into this sour to give the zing a little zang. Light bitterness and medium tartness with serious hop aroma and flavors make this beer a very easy drinker. Don’t wait. Drink fresh.

Easter beer made with Honey.

Barrel aged tripel. With sloeberries, jostaberries, plums and Schaarbeekse krieken. Limited to 600 bottles.

Saison brewed with dried oranges.

A collaboration imperial saison with Dois Corvos, aged eight months in Moscatel barrels.

"table-strength saison hopped with Mosaic and bottle-conditionned with Brettanomyces Claussenii"

Tart - Juicy IPA with Grapefruit Juice, Grapefruit Zest and Lactose.

Double IPA aged on Gin barrels.

Small batch, hand bottled, barrel aged farmhouse ale. Limited release of 880 bottles

Brett Double IPA

Alm is our dry saison with herbs. This first batch contains fresh annual mugwort, that gives herbal, grassy and citrusy notes. Alm is fermented with our wild house culture from local grapes, creating fruity notes and a classic Belgian saison character that pairs well with the full-bodied maltiness. A rich, dry and mildly bitter beer with a soft complexity.

Young farmhouse ale double dry-hopped with Mandarina Bavaria.

Young farmhouse ale double dry-hopped with Mandarina Bavaria.

Mix-fermentation saison with Japanese flowering quince

rye saison that was exposed to wild yeasts in our koelschip. We blended this beer with a small amount of Pulp Fiction and let it age on red wine barrels for 9 months. The result is a complex yet refreshing sour beer that gradually opens up, like a voyage of discovery in a glass. With a full body from the rye, a long, fruity finish and surprising notes of coconut and passionfruit