"It's the deepest aroma of fresh lemon combined with the long-lasting vibrancy of Brussels-grown yellow habanero peppers that gives this sauce its extreme freshness. It's boldly fresh, thanks to the fusion of organic lemons, yellow Habanero peppers, organic ginger cooked with yellow peppers and local pears. This ultra-versatile sauce is the best match for fish, seafood or chicken, also a great way to spice up a home-made mayonnaise or to give a kick to your tapas, summer salads or tabbouleh. Heat: 6/10" INGREDIENTS: Yellow peppers - Pears - Lemon - Cider vinegar - HABANERO peppers - Ginger - Brown sugar - Guérande salt

"CThe WHOOGY'S pro-model, concieved and cooked with him. A hot sauce to be used everywhere, whether to enhance the simplest dishes, or to accompany the most complicated recipes. A hot sauce to be placed in the middle of the family dinner table alongside salt and pepper, on the coffee table at aperitif time alongside cheeses and charcuterie, and to be kept in your bag to save your lunchtime sandwich. A universal sauce with the comforting taste of bolognese, made with the best tomatoes from Belgium, Habanero peppers grown in Brussels, and all the basic ingredients of a very, very good bolo sauce, but in a spicy version. HEAT: 4/10" INGREDIENTS: Tomato - Carrot - Onion - Wine - Modena PDO vinegar - Basil-infused white vinegar - Celery - Habanero - Garlic - Brine - Smoked olive oil - Tomato concentrate - Herbs & spices - Brown sugar - Sea salt

"The pure flavor of pineapple immediately followed by the deep and distinctive heat of the beautiful MORUGA TRINIDAD SCORPION BROWN pepper. MORUGA TRINIDAD SCORPION is currently second on the list of the world's hottest peppers. It has an average rating of 1,200,000 Scoville Units (SHU), up to 2,009,231 SHU. Heat: 10/10"

"Orgy is first and foremost a metal band from the early 2000s, a bunch of guys who copied Korn and Deftones a lot, but who still put out some great tracks, in particular the last track on their first album: DIZZY, which really gets the rage going, perfect for making hot sauce, for example. An orgy is also a kind of drunken party (in every sense of the word) typical of the Roman Empire, something so cool that it still exists in very private places, where guests have to leave their smartphones in the checkroom. But to be perfectly honest, the name of the sauce came after the idea, the objective, the plan: to achieve a balance of flavors akin to orangettes, those ultra-simple confections consisting of a piece of candied orange zest coated in good, very dark chocolate. A confection for adults, given its slight bitterness and measured sugar content, a far cry from Belgian pralines. A typical confection from the south of France that will delight all grandmothers. So we decided to do just the opposite: a northern hot sauce that won't please any grandmother anywhere. An orgy with special guests: organic navel oranges from Sicily harvested in season, 87% organic dark chocolate from Peru picked up at Mo factory in Brussels, Brussels habanero peppers to make everyone sweat, organic conference pears for sweetness, a few carrots for sweetness (no orgy without carrots) and Mexican Chopotle Morita peppers lightly smoked with pecan wood to enhance the earthiness of the chocolate. It's tangy, reasonably sweet and slightly bitter. Its aroma is exceptionally close to that of a good orangette, really. We hope you'll also enjoy the graphic design, homemade like everything else, with its "orange peel" background and large, sixties-style libertine lettering intertwined with each other. An evocation of analog sensations, anonymous freedoms and a tactile, slightly psychedelic climax.. Heat 8/10." INGREDIENTS: Orange - Pears - Black Chocolate 85% (Peru) - Carrot - Cider Vinegar - H...

"Specifically designed to accompany traditional dishes and products from France and Belgium, it provides a good dose of spice without ever disturbing the balance of the dish as would a more exotic hot sauce. The length in the mouth of the good pepper and the sweetness of the pear combined, in a familiar aromatic spectrum: a tribute to the good dishes of our grandmothers. Made with local pears, Belgian red onions, fresh garlic and organic cider vinegar, combined with Habanero peppers (grown on the rooftops of Brussels without any chemicals) and a subtle blend of hand-crushed spices. Heat 7/10 " Ingredients: Pears - Cider vinegar - Habanero peppers - Red onions - Spring water - Lemon - Garlic - Brown sugar - Guerlande salt - Spices

"As fresh and explosive as a big storm in the tropics. Habanero peppers grown on the rooftops of Brussels without any chemicals, ripe mangoes, fresh garlic and ginger, organic lime and a complex mix of hand-crushed exotic spices: it's a concentrate of sunshine ready to transfigure even the most banal dishes. The combination of chili and ginger gradually increases the spiciness and gives a progressive and persistent rush. Usage: roasted chicken, hummus, steamed vegetables, seafood, summer salads, fish&chips, spring rolls, pad thai... and everything else. Heat 8/10"

"SUPER HOT version of the PEARS FOR TEARS, with CAROLINA REAPERS from Bxl replacing the habaneros. Designed to match any classic northern European dish like Pot-au-feu, Waterzoo , Blanquette de veau or even simple mashed potatoes or mild cheeses like brie, this sauce provides a fair amount of heat without acting as a taste disturbance like a more classic hot sauce would. Ingredients: Local ugly pears, red onions, garlic and apple cider vinegar, paired with fresh CAROLINA REAPER peppers from Brussels and a very subtle blend of spices. Heat 12/10"

"Umamido is just the best spot to eat a good ramen in Brussels, by far our favorite. Everything is homemade, by hand, with the best fresh ingredients... Strangely it speaks to us :)). While talking with them, we learned that their kimchi is not only ultra good, it is also very, very special. They have been preparing it themselves for almost 9 years with the same patience and the same method, and it is this process that is crazy: each new batch is started with a small part of the previous one, so the fermentation is alive from the beginning. Their kimchi is 9 years old this month, and for its birthday we pay tri-bute to it with a magical sauce: TSURAI made in very small quantities (400 bottles). After weeks of testing, the recipe was self-evident: Kimchi, ripe local pears, Brussels Habaneros marinated for 6 months in organic alcohol vinegar, and artisanal white miso. A subtle balance between the complexity of the fermentation, the sweetness of the pears and the spiciness of the Habaneros which enhances the intense flavor of kimichi. Heat 5/10." INGREDIENTS: Kimchi Umamido (cabbage, salt, carrot, onion, shrimp,
red pepper, ginger, sugar, water, anchovies, garlic, WHEAT, alcohol, sea salt, oysters), Pears, White vinegar, Habanero (Bxl), White miso (soy, rice, salt, alcohol).

"Traditional zhug isn't a sauce, it's a fresh condiment, and it's green most of the time, sometimes red. And it's a typical Yemen thing, we've never been there. We've never actually tasted it, just imagined it. This is Tom from Bokertov who told us about it it's a big banger that's been putting everyone in agreement for a long time. He there's not much they agree on over there, apart from hummus except for hummus. And then there's the Zhug, Zhug and hummus is already a lot. Then in the manner of medieval monks who drew whales in the shape of monsters monsters and crocodiles in the shape of dragons, because they'd never seen one and were basing their opinion on reports from people who weren't at all objective... We made Zhug. From Brussels Zhug. And it's really good. So our Zhug is great on mezze, falafel and kebabs, but also on lots of other things, from Mexican tacos al pastor tacos to the most local charcuterie. In we've never produced a sauce like this, with a taste of cumin that's not at all exaggerated and a salty roundness that's hard to explain and a salty roundness that's hard to explain. Finally the result is a sauce that may be more classic than usual in the world of hot sauce, but a UFO in our line-up.. Heat 8/10." INGREDIENTS: Pepper - Apple - Garlic - Habanero pepper - Vinegar - Olive oil - Lemon - Spices - Fresh herbs - Sea salt

"Freshly ground Coffee meets silky Coconut in this big sweet Pastry Stout"

"Rich, roasty, nutty and complex with notes of chocolate, coffee & dark fruits. Noticeable alcohol warmth with a sweet caramel finish"

"Punchy & Juicy Sour with sweet tropical Papaya & Kiwi balanced with tart Lemons. Made with our Mexican friends Cervesa Morenos."

"Refreshing and tart with cool mint. Beautiful thirst quencher made with our friends from the French Alps, Outer Range"

Fruit-packed summer sour. Ripe, bright and aromatic. BBD is 07/01/2025

50cl glass

Double Imperial Affogato Stout ispired by the Italian classic: Espresso, Cacao & Madagascan Vanilla

"Crisp, refreshing and distinct. Tart, mineral and dry with notes of Pineapple & Citrus" BBS is 12/03/2024

Florida Weisse w. Pink Guava, Strawberry & Lime BBD is 19/09/2024

"Massive stout rested on guajillo, mulato & ghost peppers, cacao nibs, cinnamon, nutmeg & vanilla beans."

"Beer of mixed fermentation, the Stout Rullquin is obtained from a blending of 7/8 of Rulles Brune (Stout de Gaume) and 1/8 of a blend of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle"

"Beer of spontaneous fermentation, the Oude Abricot Tilquin à l'Ancienne is made from the fermentation of 230 g of organic apricots by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Abricot Tilquin à l'Ancienne is made from the fermentation of 230 g of organic apricots by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Airelle Sauvage Tilquin à l'ancienne is obtained from the fermentation of 125 g of lingonberries by liter of lambic. Unfiltered unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Airelle Sauvage Tilquin à l'ancienne is obtained from the fermentation of 125 g of lingonberries by liter of lambic. Unfiltered unpasteurized, this beer is refermented in the bottle."

200gr made from 58% blackberries matured in Tilquin lambic (used for Tilquin Mûre)

200gr. Made from 55.2% quesche plums matured in Tilquin lambic (used for Tilquin Quetsche)

"The Oude Gueuze Tilquin à l'ancienne is a blend of 1, 2 and 3 years old lambic refermented in bottle for at least 6 months. "Oude" in flemish or "à l'ancienne" in french is an appellation protected by the EU and is restricted for traditional belgian gueuze in bottle."

"Beer of spontaneous fermentation, the Gueuze Tilquin à l’ancienne – Lambics vieillis en fûts de Whisky tourbé is made from the blending of 1, 2 and 3 years old lambics aged in peated Scotch whisky barrels. Unfiltered and unpasteurized, this beer is refermented in the bottle for more than one year. For this batch, 4528 bottles were produced."

"Beer of spontaneous fermentation, the Gueuze Tilquin 40-60 is made from the blending of 40 % 1 year old and 60 % 2 years old lambics, matured in oak barrels. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Gueuze Tilquin 60-40 is made from the blending of 60 % 1 year old and 40 % 2 years old lambics, matured in oak barrels. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"The Oude Gueuze Tilquin à l'ancienne is a blend of 1, 2 and 3 years old lambic refermented in bottle for at least 6 months. "Oude" in flemish or "à l'ancienne" in french is an appellation protected by the EU and is restricted for traditional belgian gueuze in bottle."

The Meerts Tilquin series was made by fermenting fruit that had already been used once. The fruit was fermented for a period of 4 months in a blend of 80% 1 year old Meerts and 20% of a blend of different 2 year old lambics. Meerts (or March Beer) is a low strength lambic, which was originally produced with the weaker wort obtained from the rinsing of the grains. Unfiltered and unpasteurized, they are refermented in the bottle. There are 4 bottles with 4 different fruits: Mourvèdre, Viognier, Gewurztraminer & Pêche Jaune

"The Mûre Tilquin à l’ancienne (6.0% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260-300 gr fruit per liter."

"The Mûre Tilquin à l’ancienne (6.0% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260-300 gr fruit per liter."