T-Shirt made to celebrate the 30 years of Brasserie Fantôme. Size: Medium for women

"The third installment of our new, unique series of barrel blends. This time we mixed our long-boiled Barley Wine from Woodford Double Oaked bourbon barrels with Imperial Stout from Monsters aged in Jack Daniel's barrels for 14 months. We infused the whole thing with cocoa nibs and figs."

"A single version of one of the highest rated Gelato variants. Sweet and sour beer with a huge amount of real fruits - blueberries, plums and raspberries, complemented by marshmallows and vanilla."

"Here's a non-alcoholic version of one of our favorite Gelato - Bianco, with large amounts of banana, white guava, lychee, marshmallow and vanilla."

"A non-alcoholic version of the apple pie version of our Gelato series. Inspired by the famous Polish dessert szarlotka. Sweet and sour beer brewed with big amounts of apples and cinnamon."

"Sweet & sour beer inspired by flavourful Italian ice creams. Packed up to the ceiling with passion fruit, mango and peach."

"Sweet and sour beer inspired by Italian ice cream, imitating a tropical cocktail full of real fruits - pineapple, passion fruit and pink guava. We seasoned everything with toasted coconut flakes."

"A single version of one of the highest rated Gelato variants. Sweet and sour beer with a huge amount of real fruits - blueberries, plums and raspberries, complemented by marshmallows and vanilla."

"Dry and very bitter West Coast IPA, in which we decided to use slightly different hops than usual - Australian Galaxy and Eclipse varieties. Expect notes of grapes, melon and passion fruit."

"In the new variant of our series of dessert Imperial Stouts, we drew inspiration from Italy - here is a liquid pistachio-chocolate cannoli, brewed with the addition of cocoa beans and roasted pistachios."

"A double version of New England IPA - a cloudy and juicy variety of IPA. It smells intensely of tropical fruits and - despite its high alcohol content - is very refreshing, also thanks to its distinct bitterness."

Black dreams aged for 6 months on freshly emptied Heaven Hill Bourbon barrels.

"Strong coffee aroma, we choosed this specific coffee for its sourness. It gives some beautifull notes of raspberry, red berries, strawberries, hazelnuts, butter and citrus.
We aged this beer for 1 year on 2 Buffalo Trace Bourbon barrels and 1 Whiskey Sauterne Barrel. After 10 months of aging we added 2kg fresh roasted coffee beans (By Crossroast in Antwerp) and 15 Vanillabeans in each barrel.
After 2 more months we blended the barrels together and added some more vanillabeans.
Result is a very complex coffee stout. Lots of barrel notes, a crisp sourness of the coffee that gives the beer a high drinkability."

"At the end of November we welcomed La Pirata Brewing to Galway for the long awaited return leg of our collaboration. This triple mashed Imperial Stout spent three months in steel before being infused with thoughtful amounts of Madagascan Vanilla beans & tonka beans. The bean treatments have added layers of decadent milk chocolate & vanilla to what was already a luscious imperial stout.." BB is March 2023 (Canned March 2022)

"The simple malt bill gives an ABV of 5.8% which carries the flavour and really allows the hops to shine through. The hops used are of American origin, Colombus, El Dorado and Cascade (45 IBU). With multiple generous additions in the kettle and further dry hopped before it reaches you as fresh as it can be."

"This March we dove into our recipe notebooks looking for ideas to inspire the ultimate session-able stout recipe. Here is Ostara Stout our take on the concept of 'Dublin Stout'. Brewed to be complex but quaffable. We took some of our imperial stout tricks and adapted them to a lower ABV base recipe. The result has layered malts with some lovely soft chocolate notes finished with a nice hop zing to help clean the palate. Sláinte."

"Resin & Rye is an American style barleywine. Brewed with Maris Otter, rye malt and crystal malts. Hopped heavily with two of our favourite old school classic hops Colombus and Chinook. We brewed this resinous beast to mark the 1000th brew at our Oranmore brewery. Resin, rye and a touch of caramel sweetness, all bolstered by a firm, bitter finish. A dream fire side sipper. Drink fresh or age cold!"

"Brewed with German Pilsner malt, Saaz hops, Galway water and our favourite lager yeast. Beautifully clean and crisp with classic bready malt. A long lagering gives this beer a smooth and crisp finish"

"Now in it's 7th vintage. We work with one of the largest mashes in our brewery to produce this delicate and decadent Imperial stout. To celebrate the 7th vintage we hand selected some of the finest small batch whiskey casks from our friends at Teeling's Irish Whiskey. This year's vintage was racked to those barrels back in October 2020."

0.5 liter Stein

BA Sour ale w. rosemary and mushrooms Callampa from Valparaiso.

"Collaboration with The Rare Barrel (USA). The noble Alerce (Fitzroya cupressoides) is one of the longest-lived trees in the world, living over 3,000 years, transcending our conception of time and space. Noble Alerce is a mixed fermentation beer that patiently matured for eight months in Alerce barrels over 100 years old, which previously fermented apple chicha and, prior to that, beer from southern Chile. More noble impossible! This refreshing beer has a generous and fine carbonation, aromas that evoke the countryside and spices, and in the mouth it has a balanced acidity with fruity and spicy notes. Rustic and delicate at the same time, we are in the presence of a very noble beer!"

"This sour beer matured for 16 months in century old Alerce foudres, was awakened with the addition of a special Syrah grape must, giving rise to this wonder that only the imagination could achieve."

Barrel Aged sour fermented with Syrah must.

Barrel Aged sour fermented with Semillon must.

Red wine BA Imperial Stout w. Puta Madre Chili

Doppelbock aged for 18 months in red wine barrels with Brettanomyces

Sour with lemon zest agin in Pisco barrels. best before is 02/2023

Imperial Flanders Red aged in french oak and Chilean Alerce then aged with sour cherries.

"The second collab to celebrate our 10th anniversary, this time brewed in collaboration with our friend of Prizm straight out of Montpellier. This time, we went for a pastry sour brewed with insane amouts of pink guava, peach and calamansi puree. Brewed with flaked oats and milk sugar, "Loto" has and amazing balance between the sour and sweet flavours. Soon(ish), also served in frozen Slushy for at our Taproom."