Rye Wine

"A blend of Bourbon and Islay Whisky barrels (16 months) with cinnamon from Indonesia, cardamom from Guatemala and vanilla beans from Madagascar."

"Brassée en février dans l'Yonne, L'Ermitage et Popihn ont élaboré un stout de soif d'inspiration irlandaise, avec un houblonnage au houblon français Barbe Rouge."

Imperial Stout aged for 12 months in Irish Whiskey barrels.

"Warning: contains nuts. An indulgent almond cake pastry imperial stout in collaboration with Iowa’s Pulpit Rock Brewing Co. A blend of barrel aged stouts lays the base of bourbon and oak for a true celebration of toasted almonds, sweet vanilla and the famous Norwegian Kransekake."

"In the new variant of our series of dessert Imperial Stouts, we drew inspiration from Polish classic - here is a liquid mazurek, a beer infused with cocoa beans, raisins, orange peel, almonds and brown sugar."

Ensemble (All malt Barley Wine) aged for 3 years in Barolo barrels and then one more year in Bourbon barrels.

"A full malt barley wine of 13% by volume, which is brewed once a year; fermented with beer and wine yeast. With L’ensemble we find the limit. Not only the boundary of the maximum possible, because 13% is extremely heavy for a full malt beer. But also the boundary between beer and wine, because to get this amount of alcohol, a part of the fermentation uses wine yeast. Brewing and fermenting this unique beer requires much time and attention. Partly because we make this beer only once a year and comes on the market when it becomes winter season. A perfect companion to the Christmas season! Deliciously warming."

Malt-Port sweetness of Port combined with the complexity of beer. 6 year Barrel Aegd.

Imperial Stout aged in Bourbon barrels

A dark quadrupel from Flanders, matured in Woodford Reserve Bourbon barrels for 2 years.

Dark Strong Ale

Belgian dark ale aged in Wine & Port barrels for 3 years.

"Imperial Stout with Chocolate, Coffee and Maple. Collaboration with Pulfer."

Imperial Stout Aged in Peated Whiskey and Bourbon Barrels.

"Ancient Cataclysm is a Barrel Aged Imperial Stout, aged in a single barrel of ex-maple syrup and bourbon for over 18 months and finished with peanuts and vanilla. Brewed and taken care of at Bereta TM."

"Impact Hypothesis is a Barrel Aged Imperial Stout, aged in a single barrel of Woodford Reserve Bourbon for over 18 months and finished with cinnamon and vanilla. Brewed and taken care of at Bereta TM."

"Younger Dryas is a Barrel Aged Imperial Stout, aged in a single barrel of Woodford Reserve Rye for over 18 months and finished with toasted coconut. Brewed and taken care of at Bereta TM."

"A collaboration made in a galaxy far, far away with imperial stout jedi’s, Emperor’s brewery. Additions of hazelnut, maple syrup and vanilla combine with a carefully selected blend of bourbon, maple syrup and Australian rum barrels to keep you warm, even on a remote ice planet."

"Aged for twenty months in Kentucky bourbon barrels, this imperial stout emerges rich, dark, and robust. Each sip reveals layers of vanilla, brown sugar, oak, and a hint of char, creating a symphony of flavors that linger on the palate. Much like the buffalo roaming the Kentucky wilderness, this beast of a beer carves a bold path from start to finish."

"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."

"Blend of barrel aged barleywines and imperial Stout, aged in Bourbon and Tennessee Whiskey oak"

"Aged 15 months in Tennessee Whiskey George Dickel 14y w/ roasted cocoa"

"Double coffee stout brewed with barrel aged maple syrup. Conditioned on wood-roasted coffee beans, extra dark maple and cold brew coffee."

"A classy, luxurious imperial stout blended from some of our best bourbon barrels. Rich coffee and sweet maple notes lace the base flavours of dark chocolate, caramel and vanilla, with lasting spirit character and balancing tannins."

"This is a rich, sumptuous porter packed full of flavours. Chocolate is layered throughout the beer with special Venezuelan cacao nibs, accentuating the caramel and biscuit notes from the malts. Our marshmallowy mouthfeel is creamy with a hint of vanilla, guaranteed to put a smile on your face."

"Project Barista combines two of our greatest passions, beer and coffee, and plays with the relationship between them. Four unique beers, four kinds of coffee used in different ways, in collaboration with four incredible independent roasters. Building on Mucha Mocha (no mean feat), this imperial stout is injected with coffee at every possible step of the process, swirling through rich, smooth cocoa."