Biere

"This Limitless Ginger Beer tastes like like a fire shaped into balance. Crafted with Sociotin, our proprietary botanical blend for relaxed and social flow."

"Our super juicy NEIPA in it's brand new version, dry hopped with Meridian & Citra at 15g/L. Expect HUGE tropical juiciness with notes of mango, papaya and orange"

Berliner Weisse w/ Mandarin & Chamomile

NEIPA w. Strata (T90 & Cryo), Citra (T90& Cryo), El Dorado & Simcoe

"Ex red wine barrel aged ciders from 2024 macerated on Gamay, Pinot Noir, Chenin, Grolleau and Müller Thurgau grape skins. "

"Cider from the 2024 harvest. After three months of barrel aging, pressed Chenin Blanc skins from the Loire Valley were added. Following four months of maceration, the skins were removed and the cider continued aging in an ex-red wine barrel for nine months until it settled into its final form."

"With some of the peaches remaining, we decided to experiment with co-fermentation. Gorsem krieken harvested earlier that year were combined with white peaches in a ratio of one third krieken to two thirds peaches. The fruit fermented on two-year-old lambic before the beer was racked off and allowed to settle further in stainless steel. No additional blending was done at bottling."

"A blend created with spring in mind. It began as an elderflower lambic in 2025, when freshly picked elderflowers were blended with two-year-old lambic. Although promising, the result initially lacked the complexity we were looking for. Since we work almost exclusively with freshly harvested ingredients, adding more elderflower later in the season was not an option. Instead, after further aging, we introduced Timut pepper, whose bright citrus character complements the floral notes beautifully."

"Trinity brings together multiple fruits, spices and ages of lambic. In summer 2024 we fermented one-year-old lambic on freshly picked mulberries and, in a separate tank, on plums. After nearly a year the fruit was removed and both lambics aged further in barrels. Because the combination of plum and mulberry already carried herbal notes, we decided to incorporate Timut pepper - a Nepalese pepper known for its citrus-like aromatics. The final blend was bottled almost a year ago and has been slowly developing in the bottle ever since."

Please only purchase this if you've bought the Pellicle Vergistingen Spring Release 2025, selected us to "proxy" and we've confrimed by email pickup has been done. If you have not yet recieved an email from us confirming pickup has been done, please hold on buying this until we've confirmed all is ok and we have your beers in our warehouse. Purchasing this won't get you this pack if it was not purchased directly to Pellicle Vergistingen, this is just a pickup and packaging fee. As it has been more than 6 months snce we've picked these up, the price now includes a storage fee.

"A birthday brew from Gliwice’s Beer Brothers - a peat-smoked, intense, and uncompromising Imperial Stout aged in Wild Turkey bourbon barrels."

Please only purchase this if you've bought this package from 3 Fonteinen's webshop for 12x37.5cl and had it delviered at our warehouse. Purchasing this won't get you this pack if it has not been purchased from the 3F Webshop, it's just a packaging and proxy fee.

"Triple New England / Hazy IPA - After a first collaboration in 2023 at their's we finally invited our dear friends from Dry & Bitter, Copenhagen to come and brew at ours. As a result, we are found with a massive Triple NEIPA (or DDH TIPA as you wish), with Citra T90, Cryo and Hyperboost & Nelson Sauvin Cryo, Bliss Process and Subzero Hop Kief from Freestyle Hops Thick, juicy, citrusy, graprefruity, and Nelsony, whatever that may mean."

"RUBICON is a massive, velvety stout that hits hard from the first sip. Waves of roasted peanut, toasted hazelnut, and deep cocoa roll across the palate. Dark, rich, and dangerously smooth. 12% of pure liquid darkness."

"Bienvenue dans la série SMOOTH : des bières rondes, fruitées, ultra sensorielles. Liurnia, c’est la douceur sous tension, un jus tropical où l'abricot fond dans l’acidité de la mangue, portée par la texture veloutée. En fin de bouche des notes de coco et de vanille. Un smoothie pour adultes?"

"For our first collaboration with the iconic brewery Garage in Barcelona, we wanted to make a style that we both love very much, a thick NEIPA with some of our favorite hops of the moment, Citra and Dolcita (ex HBC 1019) for the fruity side, and some Hand Selected Strata from Hops Company for a little bit of danknesss."

"RUBICON is a massive, velvety stout that hits hard from the first sip. Waves of roasted peanut, toasted hazelnut, and deep cocoa roll across the palate. Dark, rich, and dangerously smooth. 12% of pure liquid darkness."

"Another on in the Featuring Series, this collaboration with our firends Maktoob from Romania presents some orange marmelade flavors on the nose. The comes the juicyness, full bodied but not too sweet, some citrus notes like orange and grapefruit, a bit of apricot and papaya for a nice DIPA to say goodbye to winter."

"(2025) Imperial Coffee Stout brewed with ancho chile peppers, cacao nibs, vanilla beans, coffee and cinnamon sticks."

"Imperial coffee stout brewed with Sumatra Aceh Sump Coffee beans."

"Imperial coffee stout with vanilla + Uganda Rwenzori Sump Coffee beans."

"There is nothing quite like the comforting aroma that fills the home when baking with family. Inspired by late nights in the kitchen with Mom. Goose Island employee Paul Spiller sought to capture that sweet moment in this year’s newest member of the Bourbon County Brand Stout family. 2024 Bourbon County Brand Macaroon Stout is an imperial stout aged for a full year in bourbon barrels before adding rich cocoa nibs, sweet candied ginger and toasted coconut. This decadent stout is an homage to the flavors of homemade coconut macaroons with a twist of nostalgia."

"Bourbon County Special #4 Stout is an oatmeal stout variant of our original Bourbon County Stout recipe, also aged in bourbon barrels, that uses crystal oats to add a nutty character and a smooth mouthfeel. After barrel aging, we added Intelligentsia Coffee, both their cold coffee and single origin coffee beans from Ethiopia, called “Metad Buku,” to bring out a pleasant fruity coffee character. Lastly bourbon barrel-aged maple syrup from Bissell Maple Farm in Ohio is added which provides complexity to the nutty oats and coffee to round out the flavors, ultimately reminiscent of your breakfast ‘special’ at the local diner."

"Double NEIPA DDH Nectaron, Galaxy, Simcoe - Collab' Browar Stu Mostòw (Pologne)."

"On a rigoureusement sélectionné nos meilleures barriques d'Imperial Stout Bourbon pour les assembler dans un blend pur et dans aucun ajout. On met ainsi en avant ce qui se fait de mieux en termes d'IS BBA chez Fauve. L'élevage a duré 25 mois dans des barriques de Bourbon."

"On a travaillé le malt bill de cette Double NEIPA DDH comme un mariage d'orge, d'avoine et de blé susceptible de créer un corps onctueux et gourmand, sur la base duquel les houblons peuvent s'exprimer comme par magie : le Nelson Sauvin libère ses thiols de raisin blanc, sur lesquel l'exotisme du Mosaic et du Sabro se conjugue à merveille!"

"Cette bière est l'assemblage d'un Imperial Stout élevé 30 mois dans des barriques de Whisky Français et d'un jeune Barley W. élevé 4 moi en barriques de Bourbon. Après l'assemblage, on a fait infuser de jolies gousses de vanille pour apporter de la rondeur gourmande à ce blend!"

"Cette bière est l'assemblage d'un Imperial Stout élevé 30 mois dans des barriques de Whisky Français avec un Imperial Pastry Stout plus jeune, élevé dans des barriques de Bourbon. Après l'assemblage, on a réalisé un twist gourmand et réconfortant avec un finish au Cacao et à la Fève Tonka!"

"Cette Double NEIPA, c'est un retour aux sources pour Fauve. Après de nombreuses collabs avec des brasseries étrangères qui nous ont challengé sur notre manière de réaliser nos dry-hoppings, on a enfin pu regrouper nos apprentissages dans cette bière, pour pousser à l'extrême l'exotisme Nectaron, du Citra et du Sabro. Le résultat : une intensité aromatique folle, sur l'ananas frais, la mangue mûre et la noix de coco. Enjoy!"

"Cette Imperial Pastry Sour est une véritable friandise liquide qui explore l'union sacrée entre l'acidité vibrante des fruits rouges et la richesse du sirop d'érable. On y retrouve une texture veloutée (inspirée de la pâtisserie), où le sucre boisé de l'érable vient enrober les baies rouges, avant de s'étirer sur une finale réconfortante aux notes de vanille."

"Stout - Imperial / Double Pastry - SHAKE BEFORE POURING!!! This is the BA version of our collab with Ophiussa. Contains a shitload of pistachio ice cream, coconut cream and condensed milk."

"Stout - Imperial / Double Pastry - The first volume of our barrel aged cream stout series:
Barrel - Chattanooga Tennessee Bourbon
Adjuncts - salted caramel ice cream soft serve, coconut cream, condensed milk."

"Stout - Imperial / Double Pastry - Batch 2 in cans: Aged in a Tennessee bourbon barrel. Brewed at our facility / Batch 1 in bottles: Blend of Buffalo Trace and Barton 1792 bourbon barrel aged stout, finished with a shitload of vanilla beans and creme brulee. Brewed and cared for at Bere a la Cluj."

"Stout - Imperial / Double Pastry - Maple, chocolate, hazelnut. Batch 1: brewed at Hophead / Batch 2: brewed at our facility."

IPA - Triple New England / Hazy - Super Sauvin | Peacherine