This grand Cru is the big brother of their "Oud Bruin" wIth a bigger grainbill and more caramel malts and candy sugar. best before is 26/06/2023

"Oud Bruin Vineyard is created by adding fresh grapes to beer that has already aged on oak barrels for at least one year. Subtle fruit and delicat sour, vineous and port- like taste"

"La Oud Bruin standard de Verzet a été bouillie pendant 16 heures au lieu de 1,5h. Cela transforme la bière en une version plus complète de la célèbre Oud Bruin et lui donne une touche plus caramélisée"

Oud Bruin matured aged for at least a year in oak barrels and then several months with fresh peaches.

"For this beer, we were inspired by the world of whiskey, where it is customary to finish aged whiskeys in barrels with a specific taste. In this way, complexity is added to the final product. In this series we finish Oud Bruin , which has matured for at least a year in oak wine barrels, in wooden barrels of a different type of wood, sometimes the barrels are fresh, sometimes with another drink. This time: Bocoy barrels. 700L barrels of chestnut wood in which Spanish wine from the Jerez region has matured. The barrels add aromas of nuts, tobacco, spices and balsamic."

Oud Bruin matured aged for at least a year in oak barrels and then several months with fresh blueberries.

Stronger version of Oud Bruin barrel aged on barrels from the Dolle Brouwers.

"Cette bière limitée est la bière mère de notre Oud Bruin. C'est un single cask, ce qui signifie que la bière n'est pas un assemblage de différents fûts, mais provient entièrement d'un seul fût. Contrairement à la classique, elle n'est pas non plus mélangée avec del a bière jeune. La Foederbier a mûri pendant 2 ans dans de grands fûts en bois de 40 ou 50 HL. La Foederbier a plus de notes de fruits rouges et est plus délicate sur l'acidité. L'arôme est fruité, boisé avec une pointe de curry."

"Cette bière limitée est la bière mère de notre Oud Bruin. C'est un single cask, ce qui signifie que la bière n'est pas un assemblage de différents fûts, mais provient entièrement d'un seul fût. Contrairement à la classique, elle n'est pas non plus mélangée avec del a bière jeune. La Foederbier a mûri pendant 2 ans dans de grands fûts en bois de 40 ou 50 HL. La Foederbier a plus de notes de fruits rouges et est plus délicate sur l'acidité. L'arôme est fruité, boisé avec une pointe de curry."

"This limited beer is the mother beer of our classic Oud Bruin. It's a single cask. Other than the classic, it isn't blended with young beer. the foederbier aged for 2 years on big 40 or 50hl barrels. Hints of red fruit, woody with a touch of curry"

"Duchesse de Bourgogne from Brouwerij Verhaeghe is the traditional Flemish red ale. This refreshing ale is matured in oak casks; smooth with a rich texture and interplay of passion fruit, and chocolate, and a long, dry and acidic finish. After the first and secondary fermentation, the beer goes for maturation into the oak barrels for 18 months. The final product is a blend of younger 8 months old beer with 18 months old beer. The average age of the Duchesse de Bourgogne before being bottled is 12 months."

"Traditional Duchesse de Bourgogne with Belgian cherries and chocolate essence added during the maturation process in oak casks (foeders). 20 kg of whole Belgian cherries are used in the production of each 100 liters of Chocolate Duchesse Cherry."

"Duchesse Cherry is a blend of 1 and 2 year-old Duchesse de Bourgogne with local, sour cherries added to the maturing beer. The malt beverage is aged in oak casks, and utilizing whole cherries from the Limburg region of Belgium, as opposed to cherry syrup that is sometimes used in cherry beer production, Duchesse Cherry truly lives up to its name" best before is 01/06/2023

"Kettle-soured Gose brewed with sea salt and dry-hopped with El Dorado, Idaho 7 and Chinook for a resinous touch. With a super silky mouthfeel, its tartness and refreshing salinity makes it a perfect summer beer."

" Wheat-sour ale blended with tons raspberries and lime."

"A thirst quenching session beer, Sour Suzy mimics a classic German brewing technique (sour mashing) to impart a light, refreshing tartness. No hop bitterness & very low hop profile. Sour Suzy is not your typical session beer – rather it delivers something a bit more obscure and intriguing. It drinks as refreshingly as a glass of lemonade. The grain bill includes a healthy portion of wheat, while citrusy hops lend bright notes to the aroma which are accentuated by the addition of Makrut lime leaves."

Guava Sour

"Une bière légère et acidulée dans laquelle nous avons infusé de la lavande, de la quinine, des baies de genevrier et des zestes de pamplemousse. Aromatique avec une finale amère à la manière d'un tonic"

Sour with peppermint

"Sour ale dry hopped with Belgian Sorachi Ace. Notes of key lime sorbet "

PASSION, HIBISCUS, BLOOD ORANGE SOUR. BB is 13/12/2023

Kumquat & Habanero Gose

"BREWED FOR A CONCERT / Chiyoda Ku has a phlegmatic electricness that creates beatiful tensions. For their concert at the brewpub, we brewed a strong Gose with pineapple, passion and habanero. Between pleasant sweetness and stinging heat"

"A modern interpretation of the classic Belgian Triple. More bitterness, lighter on the esters. Resinous, peppery & elderflower notes."

"This lacto-fermented gruit has been brewed with a mix of traditional gruit herbs: Yarrow, Mugwort, Tansy, Myrtle and Ground Ivy. Expect fresh herbal and minty notes." BB is 21/02/2024

"For Unsane's gig at the brewery we wanted to brew a big, intense, bitter and aromatic IPA that showcases Citra and Mosaic. A powerful ''hoppercut'' in your face!"

Berliner Weisse w. Elderflowers

"Pour cette bière nous avons laissé une belle quantité de raisins frais fermenté plusieurs semaines avec notre Berliner Weisse. Le résultat est surprenant, d'une couleur rouge rubis éclatant, le nez est vineux, fruité. Une bombe de raisins vous tapisse la bouche, le Grolleau s'exprime subtilement relevée par une pointe d'acidité rafraichissante. On aurait presque pu l'appeler Bonbon-Weisse."

"Bière de fermentation mixte modérée sur l'acidité avec macération d'une cueillette armoise cola et de limequats (origine Pyrénées Orientales), gardé 3 mois en cuve pour affinage."