"Quince Naturel is fermented with crushed and pressed flowering quinces. After a long fermentation and secondary pressing, the cider is cold-matured and gentle bubbles are added before canning. It exhibits citrusy, floral, and tannic notes. The world’s best Estonian apples, combined with Nordic flowering quince, create a pleasantly tart bouquet. Fresh as a summer sunrise in Mukri bog."

Dry Apple Cider with a touch of local black currants

Sweet Apple Cider

Sour ale with plumms & smoked beetroot.

Green tea & Yuzu sour ale

Stu Mostow collaboration brew aged on plums

"When the hop farmers start harvesting, we start brewing our Hop Harvest. The fresh, undried hop flowers are picked in the morning, and on the same day they are used in the Hop Harvest-brew, straight from the field. Because we use 'wet hops', the beer has a fresh, floral, and pleasantly bitter taste. By changing the recipe every year, the outcome is always a surprise. Drink this beer young if you can, that's when the wet hop shows of their floral character the most."

"Une bière foncé, amère, torréfiée, de la basse fermentation. Une équilibre gourmande entre caractère du malt et houblon, qui est sèche et quand même « moreish » comme on dit en anglais."

Fellowship 2024 Ale No 1. "Narya is a spontaneous fermented beer, where wort was added to Divico grapes from Winery Hoenshof in Belgium. After 7 months of maceration and fermentation, Narya was barrel aged on Chateau Siran Margaux barrels for another 6 months."

"Apricot & Lime Fruited Sour, with a hint of Cardamom."

Blend made of 1,2 & 3 year old lambics (Boon, Girardin and their own brewed lambic they call: "Spierelambic" after the tiny river that runs near the brewery).

"Spontaneous Fermented Italian Grape Ale aged for a year in a Tokaj barrel"

The first offical blend from Stekerij T`Pomphuizeke. Bottled in October 2024.

"Celebrating local and seasonal fruits, this beer is an unexpected dance of unique flavours. Spontaneously fermented beers aged two to three years marry harmoniously with local sour cherries, juicy peaches, and perfumy Pálava white grapes. The result is a vibrant, fruity summer juice with rustic charm. Bright, playful, super fruity!"

"In the new edition of our sweet-and-sour Gelato series, we’re going full decadent. This one’s loaded with heaps of Polish blueberries and Canadian maple syrup, finished off with a touch of vanilla."

"A Double Dry Hopped IPA iconic for its hazy appearance and yellowish colour. It exhibits citrus and tropical aromas thanks to the double dry-hopping of the cryo hops Citra and Mosaic, that contribute with notes of lime, grapefruit, pineapple, mango and passion fruit. In the mouth it is juicy and it floods the palate with fruity, exotic and herbal flavours that conclude in a pleasantly bitter and dry finish."

Smoked Black Lager

"Chaleureuse mais sèche, légèrement toastée et désaltérante, elle trouve l’équilibre entre lager et saison, avec une amertume modérée et une touche houblonnée subtile. Translucide, coiffée d’une belle mousse qui se dentelle, elle réchauffe les cœurs ... mais pas trop les mains. Un hommage aux mauvais temps, aux zones industrielles, aux rails humides et aux départs sous la pluie."

"With our new Gelato, we’re taking you to Bratislava - turning a classic Slovak cake into beer form. Sweet and sour, packed with loads of raspberries and apricots, finished with vanilla and a sponge-cake aroma."

"Literally dripping in blueberries, strawberries, blackberries, and cherries, this milkshake ale is thick, creamy, and outrageously indulgent. It’s sure to bring all the boys to the yard*. *Disclaimer: this may not bring any boys to any yards."

"Pale Ale - American - Glowing orange colour. A beautifully balanced beer where the Pale, crystal and Munich malts really help amplify the hops juicy qualities. Layers of flavour: tropical fruit, citrus fruit, stinky cheese, caramel - all working together. Bitter and sweet. Lush."

"Inspired Agua de jamaica a typical sweet and acidic Mexican beverage. 100% organic belgian pilsner malt no-boil Berliner style brew with 2,75 kg hibiscus added to the kettle at 93º for 30 minutes before knockout. Co-fermented with L. plantarum and our house yeast culture. We used orange zest/juice from our family farm and dry hopped with a small amount of palisade hops. Just before packaging a final addition of hibiscus was added for an extra layer of flavour. Tart, floral, citric and refreshing for summer."

"Jasmin tea and mandarin 2026"

Aged in barrels with Trepat and Pinot Noir grape skins

"Saison Hallertau is a blend of four barrels from three worts brewed in January, March, and August 2019. It was dry-hopped with whole leaf Hallertau Blanc, Mandarina Bavaria, and Fuggles.The beer is a bitter, amber saison with a good balance of malt, yeast, and hop flavour. A small quantity was released relatively fresh last year through Favourite Beers, as a tribute to Nicky Norwood, wife of owner Leigh. The further ageing since has allowed time for the wild yeast to significantly modify the hop aromatics and add further depths of funk."

"Saison Hallertau is a blend of four barrels from three worts brewed in January, March, and August 2019. It was dry-hopped with whole leaf Hallertau Blanc, Mandarina Bavaria, and Fuggles.The beer is a bitter, amber saison with a good balance of malt, yeast, and hop flavour. A small quantity was released relatively fresh last year through Favourite Beers, as a tribute to Nicky Norwood, wife of owner Leigh. The further ageing since has allowed time for the wild yeast to significantly modify the hop aromatics and add further depths of funk."

"Still is a single barrel bottling of four year old beer, brewed in March 2018. We have been hoping to find a barrel that would have enough character and bite to exist without the need for carbonation. The wort was made using a turbid mash and underwent an extended boil with large quantities of aged hops. After two nights in our coolship, the wort was transferred to a single 500 litre barrel for four years of fermentation and maturation. The resulting beer was bottled still, without the addition of sugar to produce a refermentation. It has a significant richness for the abv, balanced by a striking hop bitterness, and lingering tannin from the four years in oak."

"A hazy IPA brewed with a hand-selected blend of hops giving notes of lychee, pineapple, orange, and candied fruits. Brewed with: Citra, Simcoe"

"Mousse de Maracuja Ice Cream Sour w. mango & passionfruit

Additional Stats Section
Juiciness: 97
Party Score: 99"

"Frutas de Temporada Ice Cream Sour w. tangerine, orange & strawberry

Additional Stats Section
Refreshment: 99
Siesta Efficiency: 99 "

"Brewed for the first time in 2020, Hazy Pale is our first beer when everything has started. Basically, pale ale is a style we really like and often underrated. This is one of the reasons we made a pale ale at that time. Hopped with Citra/Cryo Citra, Mosaic/Cryo Mosaic and Idaho 7 to bring mango, citrus, papaya and passion fruit. Oat and wheat are part of the grain bill to create a creamy body staying easy to drink."

"Modern and vibrant Pale Ale brewed with Rakau and Motueka. Bursting with a bouquet of stone fruits, peaches, apricot, pear coming from Rakau. On the other side, Motueka delivers lime and lemon notes, with subtle hints of floral."

Saison aged for a year in an oak foeder

"DDH Hazy Pale with Mosaic®, Rakau™ & Strata®

Our Lakeside Mosaic folds in perfectly with the ripening orchard character of Rakau, giving it a citric lift. The heady green of Strata plays underneath its own signature jammy sweetness."