Hazy IPA with Citra, Mosaic, and Strata Hyperboost

"Cocoa & Palo Santo Stout"

"Raspberry & Cucumber Sour"

"100% Maris Otter - Dry hop: Cascade (BE) Chinook (BE)"

"Last year, we collaborated with Daorovida from Brazil on not one, but two projects! The second one was left to mature in barrels for a year. It became an exuberant 13% Double Stout with smoked peppers from the Amazon rainforest and copious amounts of maple syrup. This beer was aged in maple syrup barrels and is milder in pepper but stronger in maple syrup than her spicier sister aged in Cognac barrels."

"Last year, we collaborated with Daorovida from Brazil on not one, but two projects! The second one was left to mature in barrels for a year. It became an exuberant 13% Double Stout with smoked peppers from the Amazon rainforest and copious amounts of maple syrup. This beer was aged in Cognac barrels and is stronger in pepper but milder in maple syrup than her softer sister aged in Maple Syrup barrels."

Hoppy Lager - w. Riwaka / CItra

Pack consisting of 1 Cantillon Vigneroone 2025 75cl, 1 Cantillon Kriek 2025 75cl and oen Gueuze Cantillon 2025 75cl

Dark Quadrupel. 80 EBC; 27 IBU

Black Albert & Marius, Bourbon whisky maple barrel aged for 5 Years

Black Albert & Marius, Bourbon whisky vanilla barrel aged for 5 years

Black Albert & Marius, Islay peated whisky barrel aged for five years

Black Albert & Marius aged for 6 years in Bourbon & Speyside Whisky

"Dry hopped with HBC 630, Audacia, Ekuanot, El Dorado and Simcoe. Canned 21.01.2026"

"DDH West Coast Pils dry hopped with Cascade, Mosaic, Simcoe, Luminosa and Strata. Canned 21.01.2026"

"Dry hopped with Citra, Simcoe and Strata. Canned 21.01.2026"

"This beer is a blend of several barley wine and imperial stouts, barrel aged for at least 48 months. After blending, we did add 120g of coconut per liter. Bottled in january 2026."

"New Zealand Edition dry hopped with Motueka, Riwaka, Nelson Sauvin and Eggers special. Canned on 21.01.2026"

"This beer is a blend of several barley wine and imperial stouts, barrel aged for at least 48 months. After blending, we did add 120g of coconut and 5g of caramel per liter. Bottled in January 2026."

"Boon Geuze Mariage Parfait has an alcohol content of 8%. It consists of 95% mild lambic, aged at least three years and specially reserved for this purpose, and 5% young lambic. The latter provides the fermentable sugars and wild yeasts. After mixing in a vessel of 25,000 litres, the wort (unfermented mixture) is filtered and chilled. If we are bottling, we bring it back to fermentation temperature. The bottles are placed in a climate-controlled space for the secondary fermentation. This is followed by maturing at low temperature for at least 6 months. Want to know the bottling date? Simply subtract 20 years from the “best before” date!
The soft, mildly sour berry taste, harmonises with the oak barrels’ aromas in which Geuze Mariage Parfait has ripen. The body speaks of vanilla followed by a bitter aftertaste of cloves that becomes increasingly intense. Sublime."

Baltic Porter

Vollbier/Lager

IPA w. El Dorado, Nelson Sauvin

IPA - New England / Hazy

Nelson & Rakau

IPA - New England / Hazy

NZ Cascade, Citra & Motueka

IPA - Imperial / Double New England / Hazy

Nectaron Cryo, Citra & Wakatu

IPA - Imperial / Double New England / Hazy

Citra Cryo Fresh

IPA - Imperial / Double New England / Hazy

Citra (Single Hop)

IPA - New England / Hazy

Motueka, Galaxy & Wai-iti

IPA - New England / Hazy w Peacharine & Citra - Collaboration with Fuerst Wiacek

IPA - Imperial / Double

Double West Coast IPA Nelson, Mosaic & Simcoe

IPA - New England / Hazy

Citra & Riwaka

IPA - Imperial / Double New England / Hazy

Nectaron, Rakau & Motueka

"After a successful first collaboration with Brouwerij Lost, we're doing it again, but this time as a thick stout. Ready to Crumble is a liquid Kirsch-Streuselkuchen: rich chocolate, creamy vanilla, Amarena cherry, almond and crumbly biscuit. Every sip is a dessert in your glass, full-bodied, sweet and fruity."

"Gingerbread Man is a full-bodied stout of 12%, brewed with our German friends from Fuerst Wiacek. Its rich and warming notes of spicy gingerbread, sweet vanilla and almond from the tonka bean are topped off with a deep malty base reminiscent of dark chocolate and caramel. A dessert beer with a spicy, wintery twist."