"Our ode to this magnificent style. An easy drinking English IPA with herbaceous & toasty notes , bergamote and a floral finish."

"Our interpretation of this old-fashioned London style : a malty Brown Ale with notes of cereal & toasted bread. Cheers mate !"

"A crisp, refreshing and obviously hoppy pilsner ! Dry hopped with Callista"

"Historical German style, brewed with oak smoked wheat malt. It combines smokey notes, a subtle sour taste and fruity esters. Perfectenshlag!"

"A label collaboration with great artist Yuri Hill. A black saison with orange and basil to celebrate our 3rd anniversary.

"Some people farm grain. Some farm hops. Some even farm yeast. And it’s thanks to them that we can spend our days farming aura.

Welcome to our latest bumper crop.We planted Citra, Mosaic and Krush just under the surface of this new NEIPA, and what sprouted was a lush harvest of grapefruit, guava, mango and good vibes. Oh, and a touch of melon."

"For the science bit: The use of AHP achieves higher yields and more efficient brewing processes. Such concentrated extracts preserve a full spectrum of aromatic oils and compounds, delivering brighter hop flavour and aroma with improved stability and reduced oxidation.

For the flavour bit: The fourth and final beer of our series utilises a dry hop of 100% Motueka Hop Kief. Motueka Hop Kief is a highly concentrated hop oil extract from Freestyle Farms in New Zealand. Motueka Hop Kief sparkling, distinct notes of lemon, lime and papaya with a hint of stonefruit. "

"We’ve teamed up with our friends at Garston Hops in New Zealand to create 2 IPA’s that show off what their hops, grown at the southernmost commercial hop farm on the planet, can do.

Fly Fishin’ is a New England IPA brewed using a hop bill consisting of 100% Garston Motueka to create a thick, creamy body and an explosion of lime, lemon and juniper berries with a hint
of earthiness and spice."

"IPA - New England / Hazy

Our Advanced Hop Products Innovation Series is exploring how cutting edge hop technology is translated into hazy beer.

For the science bit: The use of AHP achieves higher yields and more efficient brewing processes. Such concentrated extracts preserve a full spectrum of aromatic oils and compounds, delivering brighter hop flavour and aroma with improved stability and reduced oxidation.

For the flavour bit: The second beer of our series utilises a dry hop of 100% Motueka Amplifire. Motueka Amplifire is a highly concentrated hop extract from Claytons Hops, New Zealand. Motueka Amplifire imparts a bright, juicy profile bursting with lemon and lime with mojito notes."

"We’ve teamed up with our friends at Garston Hops in New Zealand to create 2 IPA’s that show off what their hops, grown at the southernmost commercial hop farm on the planet, can do.
Kingston Flyer is a West Coast IPA brewed using Garston’s Rakau and Nelson Sauvin hops to create a unique and intense flavour profile full of grapefruit, apricot, peach and passionfruit."

"Pastry Stout brewed in Collaboration with our dear friends at Imagine Nation over in Missoula. Affogato inspired with Toasted Hazelnut, Espresso Blend from Studio Roasters here in Bozeman and Tahitian Vanilla Bean."

"It's always neon in raptordelphia. This year's Christmas Carol tells a tale of seasonal hoppy goodness with flavours and aromas of lime and gooseberry."

"Brewed with even more Citra, Simcoe and Mosaic, than our flagship tropical New England IPA, this is Naughty Luggage but bigger, juicier and naughtier. This beer will slay dinosaurs!"

"Barrel-aged wild blond beer with elderflower. Once a year we brew a special blend for Dauw. After initial fermentation, when sugars are still present, we infuse the beer for one day with freshly picked elderflower. This results in an overwhelmingly aromatic beer, which becomes more rounded after long barrel aging. By mixing 3 years of vintages, we bring a lot of complexity to the beer. The young barrels add bitterness and floral scents, whereas the older barrels add ripeness and soften the character. Dew is a nice sour beer with rich elderflower, green pepper and citrus. In its aftertaste you can find the soft bitterness and the long lasting tones of spring blossom aromas." BBD is 18/02/2024

"Doorn is a barrel-aged wild dark beer with 160 g/L local black berries. A vinious, sour and rich beer filled with aromas of coconut, vanilla and dark fruit. Aged for 30 months on oak barrels. Doorn is an extremely limited single barrel release." best before is 18/11/2023

"Barrel-aged wild ale with damson plums. Gekwetst is a winelike beer with an outspoken fruity character. This second batch contains four times the amount of fruit as the previous, with strong, juicy sour notes as a result. The nose has candy and stonefruit, while the finish is dry with a mild bitterness. Gekwetst was aged on a single barrel for 21 months, but its barrel character is very subtle, keeping full focus on the damsons. Highly recommended for people who enjoyed our beer Fabel."

"Grondslag is a bière de coupage composed of our oldest and best barrels. It is created to let you experience the natural flavours of barrel-aged beers, without additions and without carbonation. This really brings out the texture of the beer. Grondslag is a beer close to our core; a beer that shows the power of blending and the purity of aging." best before is 07/10/2023

"Wild dark beer aged on pino sherry barrels. A festive and luxurious beer with sour and sherry like flavours. Made to enjoy during the holidays and to share. Jubel has aged for 18 months on wooden barrels." BBD is 27/08/2023

"Minne - Wild blonde ale with Japanese flowering quince. Minne was made with tiny quince apples from the food forest. Quince symbolises love and friendship, cherishing something or somebody, opening your heart to life. Picking the apples requires dedication, because they cling to their branches like there's no tomorrow, amid long sharp thorns. All you can do is approach them with care and respect, like you would a loved one." best before is 09/02/2023

"We pressed and naturally fermented the aromatic Doyenné du Comice pears, without adding any sulfites or enzymes. To finish it off we put this cider on oaken barrels for 5 months. As we did not add any sulfites, Perry turned out quite a bit more sour than you might expect of a pear cider, super refreshing with lovely citrus tones. A cider with a lot of flavour, perfectly made to serve cold on a sunny day." BBD is 20/04/2024

Barrel-aged wild blonde ale with Groene Bel. "The first thing you'll notice about Rust is the barrel character. Not too heavy, but woven into the fabric of the beer like a fine thread. Juicy aromas of sweet tangerine and a fresh touch of watermint create a calm, winelike structure with flavours that stay close together. Underneath are warm, malty notes that form the rich foundation of this beer. The finish has a soft echo of the Groene Bel dryhop, which lays earthy, mildly bitter notes on top of the wood tannins. Rust was aged on oak for 12 months." BBD is 13/04/2024

Barrel-aged wild blonde ale with Groene Bel. "The first thing you'll notice about Rust is the barrel character. Not too heavy, but woven into the fabric of the beer like a fine thread. Juicy aromas of sweet tangerine and a fresh touch of watermint create a calm, winelike structure with flavours that stay close together. Underneath are warm, malty notes that form the rich foundation of this beer. The finish has a soft echo of the Groene Bel dryhop, which lays earthy, mildly bitter notes on top of the wood tannins. Rust was aged on oak for 12 months." BBD: 13/04/2024

"Barrel-aged Bière de Garde with Willow Bark. After an autumn forest walk through swirling leaves and drops of rain, nothing feels better than throwing off your shoes and nestling in front of the fireplace with a glass of Sintel. This barrel-aged bière de garde was brewed with toasted willow bark for soft notes of brown sugar and clove that gently complement its smooth caramel-like maltiness. It was aged on oak for 20 months, creating a hint of vanilla from the wood. We fermented it with Mud King, a blend of wild yeasts from all over the world that composed extraordinarily fruity aromas in this beer. Sintel has a tinge of sourness and a mild bitterness that reflects the tannins of the willow bark. Its silky finish makes for a truly memorable experience." best before is 16/09/2023

"Bright and clean, with a soft aroma of candied pineapple and peach, and a hint of sweet mandarin sorbet mixed with a bit of tutti-frutti bubblegum. All wrapped into a wonderfully rounded sip, backed by a pleasant body and a barely perceptible 8% ABV."

"#ManBehindTheSceneDIPA is here, our first ever Double India Pale Ale. Brewed with fluffy-but-hearty grist of luscious wheat and some astral oats this beer has been pushed forward by an intraconically dry hopping stages with some usuals killers combo like no others: Simcoe/Mosaic. Expect pulp fruits goodness, light lemon meringue and a whiff of dank in a dancing palate bouquet of ripe mangoes, persimon gelee and sweet tangerine sorbetto. 8% ABV clearly expressive."

"Uber soft and gentle, modernly strato-builed following our process vision of a DIPA. Pummeled perfectly by Centennial through the hot stage, followed then by a double intraconical post-fermentation treatment with Mosaic and Motueka. This new double dry hopped (Double India Pale Ale) clocks in at 8% ABV forever, super smoothly singing songs of ripe mango and peach rings, a hint of clementine bubblegum backed up by some sort of honeydew and lemongrass lollipop. Undeniably juicy, fun and expressive. "

"This brand-new itineration for a Double version of a India Pale Ale, got all our attention, wishes and dark forces. Hitting the whirlpool with Simcoe in a beautiful portion, fermented out softly using our usual NE strain and banged in a double dose of dry hopping by Centennial and Idaho 7. Lads, did we told you that this thing slaps? Bright, soft and tropical. Citrus flavored cotton candy in a bright outlook, a nice tropical expression showcasing hint of guava covered by a dose of pineapple candy rings and gummy mango, with a soft black tea and pine backbone who doesn't leave you alone."

"Bourbon & Midsummer hot sauce barrel aged imerial stout breewed with vanilla coconut, vanilla beans, cacao beans, cinnamonn marshmellow & coffee beans"

"Bourbon barrel aged imperial stout with vanilla from literally everywhere"

Blueberry Ice Cream Lassi Gose