"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!"

"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 "

"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. 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 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 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 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 Weller Bourbon barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo."

"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."

"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."

Dark Rye Tripel aged in Bourbon barrels for two years.

"This a collab with the small Dutch brewery Bravoure. We brewed together a big and malty barley wine, loads fruit and candy flavors in the nose. And a big sweet and think mouthfeel."

Imperial Stout aged in Rum & Bourbon Barrels w/ Coconut and Cocoa.

"Vin d’orge fort aux notes fruitées, élevé 6 mois en fûts de Filliers"

Maple Imperial Stout

Double Mash Barley Wine aged for 12 months in Calvados barrels

Imperial stout aged for 12 months in Heaven Hill barrels and infused with Maple & Vanilla

"A strong full-bodied amber colored barleywine with fruity and vanilla notes"

"The last station has arrived for the Pastry Train, and we are closing it in style. The Canelé is a culinary specialty from the Bordeaux region. The pastry is mainly characterized by the use of rum and vanilla, which gives it its beautiful full sweet taste. Will you ride with us to the last stop? “Bon appetit”"

"The heart of the Caribbean Chocolate Cake series. Our favourite stout, originally brewed in collaboration with Cigar City Brewing, showcases hand-roasted cacao nibs harmonised by Cypress wood spirals." BBD 09/10/25

"A Caribbean Chocolate Cake special inspired by rich, decadent tiramasu. Picture biscuits doused in espresso and orange liqueur, cream and marscapone whipped with melted chocolate, topped by a generous dusting of cocoa powder." 28/10/25

"Rocky Road is the influence for this fun and flavourful Caribbean Chocolate Cake. It's dense and fudgy, with sprinklings of marshmallows, honeycomb and biscuits. Made with the help of our special guests, Vault City." BBD is 28/10/25

"A very special festive surprise from the Siren brew team, Death By CCC is getting the Christmas cake treatment! We've spun the decadent base beer with orange zest, tonka bean, almond extract and a blend of warming spices. Strictly limited edition." BBD us 08/11/25

"Death By C.C.C is the epitome of the Caribbean Chocolate Cake series. The 2024 edition is the richest, thickest, most indulgent so far, with aromatic Amburana wood and silky vanilla."

BBD is August 2025

Barleywine with bergamot and vanilla

Aged in a Palo Cortado barrel for 1 year.

Imperial Stout Aged for 14 months in a PX barrel.

"Black Barleywine: blend between a 2 year old Whisky Barrel Aged Barleywine and a freshly brewed thick-n-oily imperial stout"

"Belgian Royal Stout" Vintage 2023

Mixture of 50% Maître Quad (De Meester) & 50% Land van Mortagne (Alvinne). Based on an idea by Bart Vanpoucke. Calvados BA.

Mixture of 50% Maître Quad (De Meester) & 50% Land van Mortagne (Alvinne). Based on an idea by Bart Vanpoucke. Filliers Genever BA.

Mixture of 50% Maître Quad (De Meester) & 50% Land van Mortagne (Alvinne). Based on an idea by Bart Vanpoucke. Rum BA.

Mixture of 50% Maître Quad (De Meester) & 50% Land van Mortagne (Alvinne). Based on an idea by Bart Vanpoucke. Filliers Genever BA.

"A 24-month barrel-aged version of the beer we brewed with Nerdbrewing for our 4th anniversary, aged in a Woodford Double Oaked bourbon barrel. Imperial Stout infused with cocoa beans, marshmallows, graham crackers, and vanilla."