German style Pils lagered for 6 weeks and dry hopepd with Saaz

Hazy DIPA with loads of Simcoe, Mosaic et Amarillo

Hoppy Pale Ale with Mosaic and Cascade.

IPA Galaxy / Amarillo / Vic Secret.

NEIPA w. Enigma, HBC 586, Amarillo and Bru-1

Session Wheat Ale.

"Epine noire" is a double saison with brett aged one year in barrels. It was then macerated 3 months on fresh plums of the Stanley variety. We used 200 grams of fruit per liter of beer. After 4 months of maturation in bottles and barrels, we are very happy to finally present it to you!"

Pale ale infused with white and green tea + fruits (blueberries, yellow plums, blackcurrant). Dryhopped with Hallertau Blanc.

Pale Ale brewed with green tea and jasmin flowers.

Tripel dry hopped with a new English hop variety: Endeavour

"Blend of grape ale on syrah and mourvedre juice, sour beer with maceration of grenache noir and foeder saison."

"Märzen, March beer, Märzenbier or Oktoberfestbier. It is a typical beer of variable color that was brewed in March, the end of the brewing season in Germany and heavily hopped in order to last the summer. It was kept cool , in the dark Oktoberfest began in September precisely to empty the stocks of the past season, the most common beer was Märzen This is a beer brewed in March on the occasion of the anniversary. from our very revered Oberleutnant Joël in collaboration with our friend Kouros from La Nébuleuse. This beer is aimed at lovers of malty pleasures, with coppery highlights, very slightly caramelized."

German style Hefe Weisse brewed in Brussels

Kölsch brewed in Brussels

" “Ol’ Skool Sayson”. Brewed for the bar "Chez mon ex" "

Brewed with Spelt and Wheat.

"Anguille is a series of experimental IPAS. For this new edition we came with a new dry hoping as well as a new yeast : Verdant."

Italian-style Pilsner hopped with Spalter Select & Hallertau Blanc.

Session IPA hopped with Calista, Mosaic and Citra

Sour DIPA Double dry-hopped with Sabro, Mosaic and Citra hops.

Hay & Kumquat Saison

Super crispy, fermented with lager yeast with a clear bitterness and a big dry hop of Citra/Cryo Mosaic/Chinook (BE)!

"Our house Belgian Bitter, brewed with belgian malt, house yeast and belgian Comet. Simple, bitter, super drinkable."

"Our signature ''Sour Pils'' but brewed in the way of a Mexican Lager, with your lime slice inculded in the beer! :)"

Dry Hop: Cryo Mosaic, Citra, Strata, Chinook (BE)

Dry Hop: Cryo Citra, Luminosa

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

Double dry-hopped w. Mosaic & Strata

"A Double IPA brewed with a generous base of spelt, oats, pilsner and vienna that has been double dry hopped with Hallertau Blanc, Citra and Sabro. A pleasant hop Uppercut..."

"Micro IPA w/ Galaxy, Citra & Sorachi. The ultimate summer crusher! A super light IPA packed with loads of hops. Refreshing yet very aromatic. It doesn't even count. It's just half a beer ! So Cheers."

"A very refreshing & super aromatic pale ale! For this edition, we chose a transatlantic alliance of Mosaic (US) & Chinook (BE) hops. Cheers!"

"BRUSSELS IPA with 100% belgium-grown hops! Chinook, comet, sorachi"

Single malt (pils) and single hop (mosaic) session ipa

"Vipère is a sour beer that allies a refreshing tartness of a lactobacillus fermentation to the hyper aromatic qualities of Mosaic and Chinnok hops, beware..."

"The next installment in our Kveik Culture Collab series is a West Coast IPA brewed in collaboration with our friends at Alesmith (San Diego, USA). This beer features locally grown malt from Jæren Malt and is fermented with a unique Norwegian Kveik yeast strain, Stalljen, from Kveik Yeastery. For an authentic West Coast hop profile, we used the holy trinity of hops: Citra, Simcoe, and Mosaic, imparting notes of citrus, orange rind, pine, and tropical fruit, all balanced with a firm bitterness."

"Lervig and Slowboat have gotten their minds in sync to create a modern era Juicy IPA brewed with true Kveik yeast from Ebbegarden farm in Stordal Norway. The yeast is a perfect IPA strain due to its fruity tropical flavor it imparts as it ferments at high temperatures. We used generous amounts of Citra, Mouteka and Simcoe hops to allow the yeast to pair with each other. The beer itself is juuuicey 8,2% abv with haze and soft supple mouthfeel and balance. Tastes like a pineapple starburst, Pavlova and a Bellini cocktail all in one sip."