"Uber soft and gentle, modernly strato-builed following our process vision of a DIPA. Pummeled perfectly by Centennial through the hot stage, followed then by a double intraconical post-fermentation treatment with Mosaic and Motueka. This new double dry hopped (Double India Pale Ale) clocks in at 8% ABV forever, super smoothly singing songs of ripe mango and peach rings, a hint of clementine bubblegum backed up by some sort of honeydew and lemongrass lollipop. Undeniably juicy, fun and expressive. "

"This brand-new itineration for a Double version of a India Pale Ale, got all our attention, wishes and dark forces. Hitting the whirlpool with Simcoe in a beautiful portion, fermented out softly using our usual NE strain and banged in a double dose of dry hopping by Centennial and Idaho 7. Lads, did we told you that this thing slaps? Bright, soft and tropical. Citrus flavored cotton candy in a bright outlook, a nice tropical expression showcasing hint of guava covered by a dose of pineapple candy rings and gummy mango, with a soft black tea and pine backbone who doesn't leave you alone."

"Bourbon & Midsummer hot sauce barrel aged imerial stout breewed with vanilla coconut, vanilla beans, cacao beans, cinnamonn marshmellow & coffee beans"

"Bourbon barrel aged imperial stout with vanilla from literally everywhere"

Blueberry Ice Cream Lassi Gose

"A hoppy ale brewed with Citra, Nelson, Riwaka, Motueka and hundreds of hand cut Ugandan vanilla beans"

IPA - New England / Hazy

"A magical newly released take on our classic Noa Pecan Mud Cake, this time it's been barreled by Basil Hayden for over two years. An enjoyable beer experience where the distinctive cask character adds a welcoming fullness to every sip"

Belgian Trappist Beer.

Belgian Trappist Beer.

Belgian Trappist Beer.

Bersalis tripel aged for 18 to 22 months on wooden barrels where it undergoes a wild fermentation.

Berslais Kadet aged 12 months in lambic barrels which resulted in a spontaneous fermentation of the beer. BBD is 15/05/2021

Berslais Kadet aged 12 months in lambic barrels which resulted in a spontaneous fermentation of the beer. BBD is 10/01/2023

Bersalis Tripel aged for at least 12 months in oak barrels that used to age lambic. This ageing process provokes a second fermentation of the beer (this time spontaneous). BBD is 30/10/2020

Bersalis Tripel aged for at least 12 months in oak barrels that used to age lambic. This ageing process provokes a second fermentation of the beer (this time spontaneous). BBD is 18/09/2022

Bersalis Tripel aged for at least 12 months in oak barrels that used to age lambic. This ageing process provokes a second fermentation of the beer (this time spontaneous).

"First-time release. Instead of ' regular' Lambic, Grape Lambic (Lambic matured on Furmint and Harslevelu grapes) was used as the base for this beer. Otherwise, the same steps were followed as for the Bzart 2023, i.e. addition of 'liqueur de tirage', then 'remuage' and 'dégorgement', and no addition of 'liqueur d'expédition'."

""The 2023 edition of this natural and sparkling sour cherry Lambic beer, born from the meeting of two glorious traditions, the Traditional Method for sparkling wines and spontaneous fermentation for Lambic beers. Oud Beersel cherry lambic is drawn in the bottle with the addition of the liqueur de tirage, which consists of sparkling wine yeast and sugar for secondary fermentation. The beer then ages for fourteen months in the bottle before being finished according to the "traditional method". This process allows the development of fine carbon dioxide which is trapped in the bottle and which makes the Lambic sparkling. The application of riddling and disgorging eliminates the yeasts present in the bottle. No added sugars by adding an expedition liqueur. The result is a BRUT and sparkling fruit lambic beer with an impressive palette of flavors."

"Méthode Traditionelle: Brut non dosé" BB is 01/04/2023

"New edition of this natural, sparkling Lambic beer, combining Méthode Traditionnelle for sparkling wines and spontaneous fermentation for Lambic beers. Oud Beersel’s Lambic is bottled with ‘liqueur de tirage’ (sparkling wine yeast and sugar) for secondary fermentation, maturing for at least nine months. This process creates fine carbon dioxide gas, making the Lambic sparkling. ‘Remuage’ and ‘dégorgement’ remove the yeasts, with no sweetening added. The result is a BRUT sparkling Lambic beer with an overwhelming flavor profile."

"To create the Roasted Oolong Tea Sparkling Infused Lambic, one-year-old Lambic was infused with roasted Oolong tea for about four weeks. This tea, especially popular in Asia, is slightly oxidised and was then roasted in the traditional way. This results in a rich flavour, with a certain spiciness and some toasted notes. Thanks to the re-fermentation in the bottle, these flavours blend into one harmonious whole."

"Discover our unique Earl Grey Tea Lambic, refermented in the bottle. The infusion of lambic with Earl Grey tea gives the beer a fruity character from the bergamot fruit, combined with a subtle tea note. This harmonious blend provides a refined and refreshing taste experience that can appeal to both beer and tea lovers."

"he fruity bitterness of grapefruit is a flavour often found in Lambic, and thanks to this infusion, that flavour is highlighted. After four weeks of the peel macerating on one-year-old Lambic, the result was bottled. The re-fermentation in the bottle gives the beer a pleasant and round mouthfeel, which contrasts perfectly with its bitter-sour character."

Lambic aged with green walnuts. Limited edition. Bottled on 05/06/2015 with BBD 05/06/2019

Lambic aged with green walnuts. Limited edition. Bottled on 07/06/2018 with BBD 07/06/2022

Lambic aged with green walnuts. Limited edition. Bottled on 13/09/2019 with BBD 13/09/2023

Oude Lambiek infused with roasted Los Guacharos coffee from Colombia

Lambiek aged with sour cherries.

"Oud Beersel’s Lapsang Souchong Sparkling Infused Lambic is an infused Lambic, which is then re-fermented in the bottle. For this version, Lapsang Souchong was used: this is a smoked black tea, which gives the beer a complex, round flavour, with a peaty touch at the end, which can also be found in certain peated whiskies. The refermentation in the bottle gives it a pleasant carbonation. In short, a beer for lovers of the better heavy stuff."

"For the Orange Blossom Sparkling Infused Lambic, a one-year-old Lambic was infused with orange blossom for several weeks. This gives the Lambic a deliciously fresh flavour, with fruity citrus notes and bitter-sweet accents. Afterwards, the Lambic is refermented on bottle, which provides a pleasant carbonation and a beautiful harmony of flavours."