"A Brooding heavyweight stout, crammed with intense, deep-roast specialty malts"

Imperial stout aged for 12 months in Bourbon barrels form Kentucky.

"A rich, smooth porter brewed with caco nibs, vanilla beans and Costa Rican Villa Sarchi coffee. Rosated at Hasbean with help of Buxton Brewery".

Imperial stout aged for over a year in Peated Whisky barrels from Islay.

Tripel with Brett and Maple Sugar from Maine.

Brut IPA.

Margarita inspired Gose. Kettle Sour Gose with sea salt and lots citrus peel.

Thai Coffee inspired stout brewed with coffee, cocnut extract and cardamon.

Margarita inspired Gose. Kettle Sour Gose with sea salt and lots citrus peel.

Whisky Barrel Aged Weizebock

Pumpkin Imperial Stout with habanero chili.

Barley Wine aged in Red Wine Barrels.

Russian Imperial Stout with cacao nibs.

Peated Imperial Stout

Watermelon Sour.

Coffee Sour

Russian Imperial Stout brewed with Hondurian COffee and Muscovado Sugar.

Hazy IPA.

Russian Imperial Stout with lactose, Ethiopian coffee and tonka beans.

Russian Imperial Stout brewed with Cacao Nibs, Raisins - Palo Santo.

Young lambic from De Troch matured with Japanese Sudachi Ctrus.

Young lambic from De Troch matured with Japanese Mandarins.

Berslais Kadet aged 12 months in lambic barrels which resulted in a spontaneous fermentation of the beer.

Pannepot (Dark Strong Ale) aged for 4 years in Makers Mark barrels.

Lambiek aged with sour cherries.

Oude Lambiek where some candi sugar was added and fully feremented which gives a darker and stronger lambic.

Oude Guezue made of 27% of lambic brewed in January 2013. Some Honey lambic was also used in this blend. Bottled on 27/09/17.

100% of the lambic used for this Oude Gueuze was brewed by 3 Fonteinen

100% of the lambic used for this Oude Gueuze was brewed by 3 Fonteinen.

100% 3 Fonteinen Lambic aged for 5 months with organic raspberries (370 grams per liter of beer). Bottled on 17/1/18.