Elderflower infused lambic

Gueuze blend containing 4 YO lambic

"No April fool here, this is the first gueuze in a can ever! Can-conditioned at 100%. A few kegs were also produced. This PETITE GUEUZE TILQUIN is a blend of 70% 1-year-old light Meerts and 30% 2-year-old lambics, all spontaneously fermented and matured in oak barrels. Unfiltered and unpasteurized, this beer was given 2 months to spontaneously refermented in the can. It will surely keep evolving but its ready to drink, super refreshing, ideal for the coming summer! It was canned with the help of our friends from Brasserie Minne (Somme-Leuze). 12.450 cans were produced."

"The Oude Gueuze Tilquin à l'ancienne is a blend of 1, 2 and 3 years old lambic refermented in bottle for at least 6 months. "Oude" in flemish or "à l'ancienne" in french is an appellation protected by the EU and is restricted for traditional belgian gueuze in bottle."

Quadrupel Dryhopped Single Hop (Nelson Sauvin (Cryo), Nelson Sauvin Bliss, and Maui Nelson Subzero Hop Kief) New-Zealand Double IPA!

Belgian bitter pale ale with raw wheat

Pack consisting of six tasty dirnks made with rhubarb (four lambic blends, one wild ale and a rhubarb sparkling wine) that we are loving right now, and so are offering them in a pack with a 15% discount. From Left to right: 3 Fonteinen Rabarber/ Schaarbeekse 22/23 Assemblage n° 100, L'Apaisée Rheum Rheum 2022, Bofkont Raspoetin 2021, Cantillon Nath 2021, Lambiek Fabriek Rhub-Elle and Jaanihanso RHEUM (Rabarberivahuvein).

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch aged in an ex-Bourbon barrel used to age Maple Syrup with Physalis. Limited to 90 liters.

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch aged in an ex-Bourbon barrel used to age Maple Syrup with Physalis. Limited to 90 liters.

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch aged in an ex-Bourbon barrel used to age Maple Syrup. Limited to 64 liters.

Mexican Sour: Sour w/ salt, aji amarillo, lime and coriander

"A Sweet and Sour beer fermented with tons of cherry purée and a bit of chili. It brings back memories of some candy from our childhood :)"

"Blonde like wheat, very dry and light. Frelon is the alliance of wild and rustic aromas of brettanomyces and tropical notes of Citra and Mosaic hops!"

"A super smooth and hazy IPA dry hopped with TONS of Citra and Krush hops. Just pure pineapple juice… :D"

"Live, craft vinegar made with Sang BLeu from Brasserie Cantillon. Acetified in oak barrels in Brussels."

"This Flanders Red style beer was blended from 80% provision strength ‘young’ stock beer aged 4 months, along with 20% of our most ancient ‘mature’ stock beer which has been aged in whisky casks for nearly three years. The combination of very old and young beers has produced a complex sweet and sour flavour profile with a subtle oak character. This blend was conditioned on whole British grown apricots and plums (approx. 200g/l total) for six weeks. Whilst the apricots were destoned by hand, the plums were left whole to breakdown slowly during refermentation. The result is a complex sweet/sour/savoury blend with notes of apricot, oaky funk, tart plums, dates and toffee apples."

"Mixed Fermentation Golden Sour with Scottish Blackberries. Blended from four batches of golden sour beers all primary fermented with different Brettanomyces strains and brewed with locally grown malted barley, wheat and oats. This blend has an average age of four months and provides bright tropical, stone fruit and red berry aromatics. We conditioned this blended beer on 220g/l of locally grown Scottish blackberries (aka brambles). The resulting beer has an intense red/purple hue, and aromas of a tropical berry fruit medley. We get sweet/sour tangy, hedgerow berries, guava, jammy raspberries and some light tannin from the berry skins."

"Heavily Hopped Double IPA with Rakau & Motueka"

"Heavily Hopped IPA with HBC1019 & Citra"

DDH Triple IPA with Citra & Nelson Sauvin.

Heavily Hopped Triple IPA with Nectaron, Riwaka & Citra.

Heavily Fruited Sour with Mango and Vanilla

"Imperial Stout with Caramel, Vanilla and Chocolate"

Heavily Fruited Sour with Raspberries and Vanilla

"Heavily Hopped IPA with Motueka & Simcoe."

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).

"Ease into the year with our latest sessionable strength pale ale. Aromatic Citra, Idaho 7 and El Dorado hops combine in delivering fresh and juicy pineapple notes, while the beer is crisp, clean and refreshing. A small beer full of brightness, as good from your fridge as it will be in your local."

NEIPA with Simcoe, Mosaic and Idaho7

"An authentic West Coast IPA brewed with Mosaic, Galaxy, and El Dorado hops. A beer with a distinct malt flavor perfectly balanced with the resinous and fruity nuances of the hops. A classic beer with a nod to modern profiles, thanks to a strong dry hopping."

"Melawi is a modern IPA based on an oat-rich base to provide body and smoothness, serving as the perfect canvas for an expressive hop burst. The trio of Motueka, Mosaic, and Cryo-pop combine to offer a complex aromatic array: bright citrus, juicy tropical fruits, and a subtle resinous background. The bitterness is kept moderate to enhance drinkability."

"A very flavorful beer brewed with Cryo Idaho7, Cryo Mosaic, and Talus hops. Combined with Verdant yeast. A very smooth taste, packed with all kinds of fruity aromas and flavors."

Imperial stout w/ fresh toasted hazelnuts and cocoa nibs

"A soft succulent IPA awash with tropical goodness. Notes of coconut and limes linger around the edges whilst big-hitting hop flavours of mango, pineapple and resinous tree sap thrash home the flavour wallop!"

"Mosaic, Nelson Sauvin & Galaxy... This hop combination absolutely sings! Possibly the best ever? This beer is the little brother/sister to "Nebulous Sky" (DIPA)"