blond, bitter ale, famous for it’s very bitter and strong flavour. XX is being made with pale pilsner malt and loads of Brewers Gold and Hallertau hop flowers. A perfect combination that has been nationally and internationally praised. This ale has been a real trendsetter for the current comeback of bitter ales in Belgium.
Only whole leaf hops are used

blond, bitter ale, famous for it’s very bitter and strong flavour. XX is being made with pale pilsner malt and loads of Brewers Gold and Hallertau hop flowers. A perfect combination that has been nationally and internationally praised. This ale has been a real trendsetter for the current comeback of bitter ales in Belgium.
Only whole leaf hops are used

blond, bitter ale, famous for it’s very bitter and strong flavour. XX is being made with pale pilsner malt and loads of Brewers Gold and Hallertau hop flowers. A perfect combination that has been nationally and internationally praised. This ale has been a real trendsetter for the current comeback of bitter ales in Belgium.
Only whole leaf hops are used

XXX-Bitter is a variation on the existing XX-bitter, with additional 50% more hops.

Brett Belgian Pale Ale.

"Ancient multi-grain Biere de Garde originating from the region of Ghent. Re-created in collaboration with Brasserie de la Senne."

"Tart emmer wheat beer with Callista and Huell Melon (Collab Verzet)"

Funky farmhouse ale aged in white wine barrels. Fermented with a blend of Brettanolyces and Fantome yeast.

Non-Alcoholic Sour IPA brewed w. Nelson Sauvin, Citra & Amarillo by De Proefbrouwerij for DOK Brewing Co

"A dubbel uytzet. During the 19th century, uytzet, especially the uytzet from Gent, was one of the most popular beer types of Belgium. For double uytzet more malt and hops were needed, it was only brewed in winter time and it was stored longer."

Sour IPA with Galaxy and Simcoe

Barrel Aged Farmhouse Ale w. Johanniter grape pomace

Kölsch with Belgian Comet and Saaz

"4.5% Belgian White with malted barley, wheat and oats. We also added yuzu and ginger."

#010 - Saison/Lambiek blend aged in oak barrels with addition of fresh locally picked elderflower, rhubarb & raspberry. Bottled december 2020; limited to 213 bottles.

#013 - "In september 2020, we handpicked biodynamically Trousseau grapes from the Jura region which we fermented into natural wine. After primary fermentation, we blended the wine with barrel aged saison & Dark plum lambiek." Bottled april 2021; limited to 222 bottles.

#016 - "A blend of Kriek lambiek, Raspberry lambiek and barrel aged DUST saison " Bottled august 2021.

"We fell in love with the contribution of fireweed when we did a collab with Jester King – Fair Voyage (we brought down foraged fireweed for the beer). Our friend and ethnobotanist, Alex, first introduced us to fireweed for it’s similarity to green tea and ability to sustainably harvest. Alexandra has notes of green tea, herbs and a hint of citrus "

Saison with Hallertau Mittelfrüh hops.

"An oak-aged farmhouse ale featuring eastern Washington grown malted grain."

"An Oak-Aged Farmhouse Ale Dry-Hopped with Idaho Gem While hop-forward beers and oak-aged beers may seem to be in different veins, we’ve particularly enjoyed how these elements play off one another in our saisons. Perhaps you remember Jean-Michel, a release that was blended from puncheons and dry-hopped with French Barbe Rouge. The red fruit elements of the hop varietal and the vanillin present in the wood merged together to create an astounding note reminiscent of strawberry pound cake. This convinced us to continue exploring this path in our oak program, and what led to Gus! Starting with a farmhouse ale base featuring Salish Blue wheat from Skagit Valley Malting, Gus completed primary fermentation in oak puncheons and continued to age for 7 months. A hearty dry-hop of flavorfu...

"Our standard saison inspired by Wallonian saisons along the French Belgian border. Dry, ballanced and refreshing."

Foeder lagered Bière de Garde"

"PAULIE is an exploration of an English inspired pub beer subjected to the voracious appetite of our house culture of wild and feral yeasts and bacterias. Brewed with roasted and cara malts, Paulie departs from our typical saison grist profile - bringing you a whole new canvas of aromas and flavor notes. In the tradition of saisons, we recommend drinking this beer fresh."

An oak-aged ale refermented with blackberries

Wine must from Valle d'Aosta co-fermented with Fantome beer

Wheat Saison brewed with spices and Colorado hops, collab with Cellar West Artisan Ales. BB is end 2022

Vintage 2024. "A re-imagining of one of the most enigmatic beers to come out of the head of Dany Prignon. Ale brewed with spices, water, barley, hops, yeast, and candy sugar. Belgian Beer Club De Heikantse Bierliefhebbers was involved in the commemoration of the "Boerenkrijg" (the Flemish peasant war against the French occupier) in 1798. In regard to the original 1998 batch, on the occasion of the 200th anniversary, Dany Prignon (Fantôme Brewery) brewed the beer Caeymaex for them. Mr Caeymaex was, at time of this war, mayor of Berlaar and leader of a small peasant army that fought with the French."

3rd Batch of Fantôme de Tous les D'iâpes. Fantome made specially to celebrate the qualification of the Belgian football team to the World Cup 2018 (in Russia). BB on bottle is end 2020.

Vintage 2023