"In the crypt of a Kostanjevica monastery just a few kilometers from our brewery there is a thomb of the Bourbons. The last king of France found the final resting place there. The Last Bourbon is a thick imperial stout, barrel aged in 3 different bourbon barrels for one year."

NEIPA w. Motueka & Southern Cross

"A West Coast Triple Dry Hopped Double IPA brewed with our mates from Floc & Beak.
Hopped with Columbus, Chinook, Amarillo, Nectaron, Simcoe, Amarillo Cryo, Simcoe Dynaboost & Mosaic Cryo."

"A Double IPA brewed with our mates from Friends Of The Tap. Hopped with El Dorado, Citra, Citra Dynaboost, Eclipse, El Dorado Cryo, Citra Cryo & El Dorado Quantum Brite"

"Murky, Juicy, Fruity, Hopped with Citra, Mosaic, Simcoe & Chinook."

"A DDH Pale hopped with Azacca, Sabro, Azacca Cryo & Sabro Cryo."

"SAISON DE COUPAGE. COLLAB with Cyclic beer farm and Yakima Chief Assemblage de bière acidulée avec dry-hop de Nectaron et verveine : 70 % de saison de blé, fraichement brassée et fermentée grâce au mélange de levure de Cyclic et Sacrilège. 30% de bière de fermentation spontanée et de fermentation mixte vieillie en moyenne 2 ans en barrique."

"Vinaigre vivant et artisanal réalisé avec de le Cidre de la Cidrerie du Condroz. Acétifié en fut de chêne à Bruxelles."

"Vinaigre vivant et artisanal réalisé avec le Rosé de Gambrinus de la Brasserie Cantillon. Acétifiéen fût de chêne à Bruxelles."

"Vinaigre vivant et artisanal réalisé avec de la Kriek de la Brasserie Cantillon. Acétifié en fut de chêne à Bruxelles."

"Vinaigre vivant et artisanal réalisé avec un Lambic de 2019 de la Brouwerij 3 Fonteinen. Acétifié en fût de chêne à Bruxelles."

"Vinaigre vivant et artisanal réalisé avec la Sang Bleu de la Brasserie Cantillon. Acétifiéen fût de chêne à Bruxelles."

400gr kriek/liter

Stout aged in bourbon barrels previously used to age lambic.

Lambic blend with elderflowers

Lambic blend with a selection of spices that provide a fresh touch.

Blend of young & old lambics

Blend of young & old lambics

A barrel aged golden sour ale, aged on Ammani (dried Persian limes) and dry hopped with Citra and Amarillo hops.

"This beer matures for 12 months in oak barrels with our indigenous yeasts and bacteria. At the end of maturation we add a selection of ancient varieties of local peaches"

"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 18 months in oak barrels, and enriched with our best Incrocio Manzoni pomace. Grape's skins macerate into beer for 3 months."

"Camaleonte is our sparkling interpretation of our territory. It’s a fresh wine that must give happiness and joy. Spontaneous fermentation in stainless steel without sulphur addition. Grapes directly pressed. Part of the Garganega grapes are dried in plant."

"Two autochthonous grape varieties, Tai Rosso and Turchetta. A double game made by the semi-carbonic maceration and the traditional red winemaking. Spontaneous fermentation in stainless steel, without sulphur addition, half with stalks. Maceration on the skins for 10 days. Aged in 500 and 700 liters oak barrels."

"Blend of different beers, it's the marriage between the long barrel aging world and the new hoppy wave. Wild, funky, gently sour, fruity, hoppy, refreshing."

"Blend of different beers, it's the marriage between the long barrel aging world and the new hoppy wave. Wild, funky, gently sour, fruity, hoppy, refreshing."

"Farmhouse ale mixed fermented with indigenous yeasts of our vineyards and matured for 5 months in oak barrels. At the end of maturation, we add our Tai Rosso grapes and a touch of dry-hop."

"This beer matures for 12 months in oak barrels with our indigenous yeasts and bacteria. At the end of maturation we add a selection of ancient varieties of local peaches"

"Blend of 50% fresh farmhouse and 50% spontaneous beer 18 moth barrel aged. All ingredients are Italians. Little bit of rye malt. Cascade and crystal hops from Italian Hops Company. Finished with some Garganega grape must. Happy 10 years birthday La Tana a Bruxelles !!! "

"Prato Alto is our most complex wine. It features extended maceration and an horizon of long term. Grapes: GARGANEGA, INCROCIO MANZONI, BRONNER. Grown on calcareous soils: sand, clay and silt. Spontaneous fermentation in acacia wood vessels of 1400 liters , without sulphur addition. Maceration on the skins for 7 days, with delicate fulling."

"Prato Alto is our most complex wine. It features extended maceration and an horizon of long term. Grapes: GARGANEGA, INCROCIO MANZONI, BRONNER. Grown on calcareous soils: sand, clay and silt. Spontaneous fermentation in acacia wood vessels of 1400 liters , without sulphur addition. Maceration on the skins for 7 days, with delicate fulling."

"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 24 months in oak barrels, and enriched with our best Garganega and Incrocio Manzoni white grapes."

"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 24 months in oak barrels, and enriched with our best Garganega and Incrocio Manzoni white grapes."

"Still rosé wine made from Corbinona grapes, an ancient native grape variety that won us over. VINIFICATION: Spontaneous fermentation & Short maceration on the skins for 4 hours. AGING: Wine rests in oak barrels on fine lees. Vinified and bottled without any treatment or filtration. As the wine is not filtered, it may have sediment at the bottom, an indication of the product's genuineness."

"This beer matures for 12 months in oak barrels with the indigenous yeasts and bacteria from our vineyards. At the end of maturation, we add fresh elderflowers and a selection of white grapes we grow on Berici Hills. Unfiltered, bottle conditioned. Beer in evolution."

"This beer matures for 12 months in oak barrels with the indigenous yeasts and bacteria from our vineyards. At the end of maturation, we add fresh elderflowers and a selection of white grapes we grow on Berici Hills. Unfiltered, bottle conditioned. Beer in evolution."