IPA w. Mosaic Cryo, Citra & Nectaron.

DIPA w. Rakau, Motueka & Mosaic.

DIPA w. Phantasm, Nelson, Rakau & Citra.

DIPA w. Wai-iti.

IPA w. Amarillo Cryo, Motueka & Waimea

IPA w. Superdelic, Citra, Mosaic Cryo & Azacca Cryo

IPA w. Cashmere Cryo, Citra, & Idaho 7.

"Little Black Dragon, named after our black cat, which I call sometimes "kleine zwarte draak" when he does naughty things. This beer is an Imperial Mexicake stout, aged for more then 2 years on 6 barrels. One of them a Hot Sauce barrel from Texas, besides that Maple Bourbon, Irish whiskey and regular Bourbon. Just before bottling we dry spiced this beer with some vanilla, cacaobeans and chillies to give you the last kick in this bold beer. The heat is well balanced, we tried to make it drinkable for the most of you. Expect a warm feeling in your mouth and throat when you take a sip."

"Barrel aged stout for 2 years on Makers Mark Bourbon, Irish Whiskey and Wild Turkey Rye barrels. Before bottling we dry spiced the beer with toasted coconut."

"ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. We aged this beer for 24 months on Weller Bourbon barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo."

"ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. We rested this beer for 6 months on Jamaican Rum barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo."

"ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. We aged this beer for 24 months on Heaven Hill Bourbon barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo."

"ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. We rested this beer for 6 months on Buffalo Trace Bourbon barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo ."

"ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. We rested this beer for 6 months on Brandy Vanilla barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo"

"ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. We aged this beer for 24 months on Blantons Bourbon barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo."

"ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo "

"Abyss of Darkness is an Imperial Salted Caramel Stout with Roasted Peanuts! We aged this beer for more then 8 months on fresh Tomintoul Whiskey barrels. The result is phenomenal! In our opinion, one of our best BA stouts until now!"

"Holy Roasty our alcohol free coffee stout! Brewed with our own "Galea ANTWERP coffee blend", cacao beans and vanilla beans. The Taste of a stout without the alcohol!"

Saison brewed with wheat and lemon balm leaves

Saison brewed with spelt and Strisselspalt, Mistral, Cascade, Aramis hops.

"Blend of different beers, it's the marriage between the long barrel aging world and the new hoppy wave. Wild, funky, gently sour, fruity, hoppy, refreshing."

"Still rosé wine made from Corbinona grapes, an ancient native grape variety that won us over. VINIFICATION: Spontaneous fermentation & Short maceration on the skins for 4 hours. AGING: Wine rests in oak barrels on fine lees. Vinified and bottled without any treatment or filtration. As the wine is not filtered, it may have sediment at the bottom, an indication of the product's genuineness."

"Prato Alto is our most complex wine. It features extended maceration and an horizon of long term. Grapes: GARGANEGA, INCROCIO MANZONI, BRONNER. Grown on calcareous soils: sand, clay and silt. Spontaneous fermentation in acacia wood vessels of 1400 liters , without sulphur addition. Maceration on the skins for 7 days, with delicate fulling."

"GRAPES: Tai Red. WINEMAKING: Spontaneous fermentation & Maceration on the skins for about a week, with delicate punching down. AGEING: Almost all the wine is aged in oak barrels, a small part in steel. Vinified and bottled without any treatment or filtration. Since the wine is not filtered, it may have sediment on the bottom, an indication of the genuineness of the product.

"Is it forbidden to modify his majesty Pinot Nero? Of course, yes, here in Berici Hills! Tai Rosso and Pinot Nero meet in October and sleep together in harmony. What a great marriage! Spontaneous fermentation in 1000L oak barrels, without sulphur addition. Maceration on the skins for 10 days, with delicate fulling."

"Camaleonte is our sparkling interpretation of our territory. It’s a fresh wine that must give happiness and joy. Spontaneous fermentation in stainless steel without sulphur addition. Grapes directly pressed. Part of the Garganega grapes are dried in plant."

Wild Ale with Moscatel grape skins from Oriol Artigas

Saison wild lavender and tangerines (zest & juice)

"We brew this as our other sour beers, starting with organic pilsner malt and fermenting with our house Lactobacillus blend and our house Saison/farmhouse blend. We then add our juice and zest from organic mandarin oranges from Valencia along with our Organic Jasmine Té, provided by our good friends @caj_chai_teahouse , cold infused before packing and refermentation in bottle and keg for natural carbonation. Jazzmina is fragrant, fresh and highly drinkable."

Wild Ale w. Garrut grape skins from Sicus

With grape skins Garnatxa from l'Oriol Artigas

Saison with elderflowers

"spontaneous beer cuvée from oak barrels finished on local fresh peaches. no yeast/bacteria/brett added"

"Blend of 50% Belgian saison aged in Priorat red wine barrels for 20 months with 25% sour aged in Oloroso barrels for 16 months, and 25% Belgian saison"

"Aged for twenty months in Kentucky bourbon barrels, this imperial stout emerges rich, dark, and robust. Each sip reveals layers of vanilla, brown sugar, oak, and a hint of char, creating a symphony of flavors that linger on the palate. Much like the buffalo roaming the Kentucky wilderness, this beast of a beer carves a bold path from start to finish."

"Experience the perfect fusion of our signature non-alcoholic beer and the refreshing zest of fresh citrus. Our No Worries Radler is a delightful blend of crisp, clean flavors, with a burst of lemonade that’s light, vibrant, and oh-so-satisfying. Whether you’re taking a break from a bicycle ride, enjoying a sunny afternoon, or simply in need of a refreshing pick-me-up, No Worries Radler is your perfect companion, all without the alcohol."