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Brussels Beer Project...
€ 24,15: 3"Mixed-fermentation Sour red with sage, brewed in April 2020, barrel-aged for 10 months in Côtes du Rhône barrels."
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Tilquin / L'Ermitage Saison...
€ 17,89"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"
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La Source Auroch
€ 15,69"Flanders red on steroïds! Auroch has been aged for a year in red wine barrels, its complex malt bill gives this beer a pleasent depth of plums, raisins and cherry."
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La Source Old Fashion
€ 15,69"Cocktail Inspired Gruit. With Gentian for bitterness and oranges at whirlpool. Aged several months in bourbon barrels w/ our house culture "
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Alvinne Cuvée Botte di Barolo
€ 15,35: 3Barrel aged, vinous, slightly sour quadruppel. Aged on a 4500l Massolino Barolo red wine foeder. No to very low carbonation (the barrel experience)
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Lervig Rackhouse Le Grand...
€ 22,95"This beer is truly old and has a few new parts too. Tucked in the furthest reaches of the brewery for years, a special blend of several of our mixed-culture projects has come to life with the addition of a brown strong ale and cherry juice from Telemark. Sweet notes of red fruits and vanilla meld seamlessly with wood and caramel flavours and a distinct sourness."
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Mills High Cut
€ 23,61"This is a new blend, created to capture the remarkably light and fresh citrusy character we find in some of our older barrels. It was made from a blend of pale beers, consisting of 2 barrels of 4 year old beer, and 2 barrels of 3 year old beer. The barrels making up the blend were selected for their combination of bright citrus acidity and balancing deep funk, to produce a complex yet elegant summery beer. The finished blend was dry-hopped with fresh whole-leaf Czech Saaz hops, for their wonderful noble aromatics, along with a touch of US Citra to highten the lemon/grapefruit notes of the fermentation. Bottled straight from the dry-hop tank to capture as much of the hop as possible, the finished beer then conditioned in bottle for 5 months."