"We gathered grapes for this mixture in person from a small local vineyard located just 20 km away from the Brewery. On the same day, we merged them with the beer base and left them fermenting for more than 12 days. The beer is very similar to our favorite French wines of the "glou glou" Pet-NAT type. It is filled with aromas of cherries and red fruits, balanced with delicate nuances. It is a lively cherry-colored rose, long-lasting beer. Non-pasteurized and changing over time – ideal for bottle fermentation!"

"The “Bière de soif” series are hybrids that form bridges between the world of wine, cider andbeer. The final product is a blend of our barrel aged Saisonbase and huge amount of whole local Lutówka Cherries from the Gospodarstwo Rolne Ireneusz Rudnicki farmand Madagascar Vanilla beans. This cherries are also known as Schattenmorelleor Chatel Morel. " BBD is 16/07/2024

"“Fifteen” is characterized by a distinct aroma of plums from local orchards near Wroclaw. Its solid base is the Saison-style base aged in barrels. During the brewing of Wild #15 we used barley malt, wheat malt and oatmeal. In addition, we conditioned it in the bottle for six months to give it its unique character."

"Another instalment of the connoisseurs’ acclaimed line of beers inspired by light wines and ciders. Its base is a unique Saison style blend, barrel aged and then refermented with local raspberries, blackberries, plums – and Rondo grapes (during the brewing process we also used barley and wheat malts and oatmeal). Already bottled, Wild#16 was bottle conditioned for up to ten months."

"In front of you a unique beer, because we added fruit to it twice - year after year - nearly 900g of peaches per liter of beer! The base for it was brewed in 2020 and was fermented with our blend of microorganisms. We added fresh peaches from a farm near Wroclaw to the beer the first time after 8 months of fermentation, and the second time after 20 months. We wanted to make it more intense, more interesting and less predictable. The result is astonishing, dominated by the flavor and aroma of flesh and peach skins, while funky notes are encountered in the background, the whole thing is rounded off by intense acidity - an ideal proposition for sourheads."

"Our new beer from the WILD series is the result of an experimental approach to brewing, where each bottle hides the story of "second-use" fruit. These peaches, apricots and raspberries, which were previously used to ferment our other beers, have found a new life, adding unique flavor notes to this unique drink. Thanks to this innovative method, fruit accents are more refined and their taste is subtle and multidimensional. The lightness of this beer is achieved thanks to gentle fermentation, which allows for the extraction of the best features of wild yeast, while harmoniously combining them with fruity sweetness."

"A two-year-old beer of mixed fermentation, which spent the first 10 months in a foeder, then we added freshly harvested Riesling grapes from a vineyard in Lower Silesia. For the next 10 months, the beer fermented in wooden barrels. After bottling, the beer refermented in the bottle for an additional 6 months."

"The annual tradition of launching the Baltic Porter in January has been fulfilled. This year's Baltic Porter Festival will be celebrated with one of the three versions of this style performed by us. We divided the excellent base, which was aged at low temperatures for almost half a year, into three parts. We have added something special to each of them. What strongly distinguishes the Baltic porter from the imperial stout is the balance shifted towards caramel malts. A natural combination is the addition of roasted caramel (caramelized sugar) with caramel beer. Often, such compositions end up suppressing one of the ingredients, but this time we managed to find a golden balance. The sweet camel palette, both from malts and from the addition of roasted caramel, complements each other perfectly " Best before is 23/12/2023

Coffee, cacao & red hatch chili BDSM mead. Aged for a year in a coconut stout barrel.

Peach Mead made with peaches from Masumoto Family Farms forzen with liquid Notrogen and then aged Bourbon barrels for 4 months.

AZ Apple Cider from the English Family Fruit Farm in Wilcox, AZ, fermented with Frederiksdal Cherry Juice along with AZ Wildflower Honey, aged in Cherry & Apple brandy barrels

Semi-sweet mead aged on tahitian vanilla beans and aged in new american oak.

"Fidèle à notre ADN, cette IPA sans alcool regorge de saveurs houblonnées. Un plaisir juteux absolu qui ne requiert point la confession. L'abstinence n'a jamais été aussi agréable. Hops : Citra, Mosaic, Nelson, Amarillo"

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

"Calavera, the supernova IPA adding colors to your life. A gigantic fusion of hops delivers a big-bang of flavors. Death has never tasted so alive."

A double India porter hopped with Vic Secret and Simcoe.

Session IPA dry-hopped with Citra, Motueka and Nelson . "Dance Rave Dance is our tribute to rave nights. Light & refreshing, this session IPA will quench your thirst and keep you dancing till the after party. Richly aromatic, this beer should mask any bitter tastes from the night..."

"mperial India Pale Ale hopped with Citra, Mosaic, Galaxy and Nelson. Malted wheat and flaked oats balance the enormous hop charge. A bitter kiss with a soft and juicy mouthfeel. Dangerously drinkable."

NEIPA dry-hopped with only Motueka

India Pale Ale dry-hopped with only Simcoe.

India Pale Ale dry-hopped with only Mosaic.

Stemless Surréaliste Tumbler (33cl)

"Gose-style sour ale aged for 6 months in Viogner barrels. The salinity mixes perfectly with the tannins from the oak leading to a super sesssionable ale"

"« Hands of Desire » stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. After 18 months ageing in Bourbon barrels, we infused this stout with cacao nibs and vanilla beans. Its darkness and charred oak aromas will satisfy your senses until dawn."

""Hands of Desire" stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. This sour ale was infused with fresh lime and sea salt, then aged for 10 months in Mezcal barrels, providing notes of dark wood, tobacco and vanilla."

"It all started with our friend Laurent from Domaine De Krayenberg, a vineyard located in Beersel. We took 300kg of Muscadis grape pomace and blended to a mixed fermentation Saison that aged 12 months in Pinot Noir barrels. An elegant and complex beer with a light acidity and a balance of rich flavors and earthy tannins."

"«Hands of Desire» stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. A blend of a wheat sour and a saison aged for 12 months in Pinot Noir barrels. The plum brings sublime stone-fruit aromas matching with the soft acidity and gentle tannins from the oak." BBD is 09/2024

"Our yearly Mirror Mirror is back ! This time, we added a good portion of rye in the malt bill and double dry hopped with many many hops! Whirpool hops: Citra, El Dorado, Idaho 7 Dry-hop: Idaho 7, Azzacca, Casshmere, Wakatu "

"mperial India Pale Ale hopped with Citra, Mosaic, Galaxy and Nelson. Malted wheat and flaked oats balance the enormous hop charge. A bitter kiss with a soft and juicy mouthfeel. Dangerously drinkable."

"A juicy pale ale to free your mind. Showcasing Mosaic, Citra & Simcoe hops, our signature beer delivers bold tropical and citrus flavors."

"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." BB 04/2024

"A deep, complex smoky flavor from the finest Extremadura (Spain) green oak smoked chilies, combined with brown sugar caramelized Belgian red onions, Habanero peppers grown on the rooftops of Brussels without any chemicals, organic cider vinegar, fresh garlic and Sri Lankan black pepper. Versatile enough to pair with any dish, as long as you like the real smoke. It's a vegan's favorite hot sauce because it's reminiscent of the taste of authentic barbecue. Handmade in Brussels with fresh ingredients only, vegan, zero fat, low calories, 100% natural. Use: Tacos, French fries, eggs, ribs, fried tofu, chili con/sin carne, bbq grilled meat... and everything else. Heat 4/10"

"The FUMADO for adults. It is essentially the same recipe, slightly adapted to Caroline Reapers chillies (officially the most powerful chilli pepper in the world), which give it a good dose of heat with a small delay of ignition in the mouth which allows to take full advantage of its rich aroma. Brussels-grown Carolina Reapers, AOC green oak-smoked cayenne peppers, red onions, garlic and Belgian candy sugar. Heat: 10/10". INGREDIENTS : Red onions - Cider vinegar - Carolina Reaper peppers - Spring water - Brown sugar - Pimentón de la Vera - Garlic - Guérande salt - Spices

"Conceived as a Mediterranean salsa verde, as comfortable on quesadillas or Mexican tacos as on falafels, durums or pizzas. Jonagold apples from the Brussels area, organic fennel, green jalapeño marinated in organic cider vinegar and Sri Lankan black pepper. No sugar added. A little Saltier than our other sauces, it belongs on the podium of our most versatiles. Heat 6/10" INGREDIENTS: Apple - Jalapeño pepper - Green bell pepper - Cider vinegar - Green fennel - Salt - Black pepper