BIERE

Magnum. "The Gueuze Tilquin à l’ancienne (7.0% alc / vol) is a spontaneous fermentation beer obtained from the blending of 1, 2 and 3 years old lambics. Unfiltered and unpasteurized, it is re-fermented in the bottle for a minimum period of 6 months. The lambics used were fermented and matured in our own oak barrels at the blendery. They are made from worts brewed by Boon, Lindemans, Girardin and Cantillon. The taste is tart and dry but has a certain roundness that makes this Gueuze à l’ancienne particularly accessible for non-experts. It will also delight fans of the genre for its sweet complexity. It also has a slight dry bitterness because of the youth of the oak barrels used, as they still release some tannins. It has a fresh lemony nose."

Foeder aged saison with Gewurztraminer pomace from Alsace

Irish Dry Stout

Blend of BA saisons with rhubarb

"In 2024, 150 years will have passed since the birth of Louis Thevenet; a famous painter from Halle. To celebrate this occasion, Brewery 'Den Herberg', in collaboration with 'den AST' and 'Villa Servais', developed a 'Geuze Thevenet.' It is a unique blend of eleven different barrels of lambic, aged in old (red and white) wine barrels made out of French and American oak.
Kloris Devillé from Den Herberg describes the geuze as follows: "This 'Oude Geuze' has a lively palette of flavors, much like one might find in a masterful painting. The subtly woven minerality forms a canvas on which the depth of the composition is built, while the complexity of the geuze, thanks to the former red and white wine barrels, unveils a rich and varied palette of aromas and flavors, almost like masterful brushstrokes.". Six different labels were designed, each featuring a different painting by Thevenet from the collection of 'den AST'. This allows beer enthusiasts to simultaneously enjoy works such as 'Hôtel de Bruxelles', '’t Wit Paard', 'De Weg-Om', and 'Onze-Lieve-Vrouw van Halle onder stolp'. It's a little preview of the grand Thevenet exhibition, which will be on display on March 23 (2024), at 'den AST' and 'Villa Servais'.." Percentage of 3 YO old lambic is higher than in the Gueuze Devillé.

Pack with the 6 different labels. "In 2024, 150 years will have passed since the birth of Louis Thevenet; a famous painter from Halle. To celebrate this occasion, Brewery 'Den Herberg', in collaboration with 'den AST' and 'Villa Servais', developed a 'Geuze Thevenet.' It is a unique blend of eleven different barrels of lambic, aged in old (red and white) wine barrels made out of French and American oak. Kloris Devillé from Den Herberg describes the geuze as follows: "This 'Oude Geuze' has a lively palette of flavors, much like one might find in a masterful painting. The subtly woven minerality forms a canvas on which the depth of the composition is built, while the complexity of the geuze, thanks to the former red and white wine barrels, unveils a rich and varied palette of aromas and flavors, almost like masterful brushstrokes.". Six different labels were designed, each featuring a different painting by Thevenet from the collection of 'den AST'. This allows beer enthusiasts to simultaneously enjoy works such as 'Hôtel de Bruxelles', '’t Wit Paard', 'De Weg-Om', and 'Onze-Lieve-Vrouw van Halle onder stolp'. It's a little preview of the grand Thevenet exhibition, which will be on display on March 23 (2024), at 'den AST' and 'Villa Servais'.." Percentage of 3 YO old lambic is higher than in the Gueuze Devillé.

Whole blackberries from their own farm aged for four months in lambic that was at least one year old.

Whole blackberries from their own farm aged for four months in lambic that was at least one year old.

Hoppy Dark Saison

Season 2022-2023. Bottled on 24/12/2022. "This Zenne y Frontera is a very small bottling of a four-year old lambik that has aged for more than two-and-a-half-years on two Oloroso sherry barrels. The weighted average age of this Zenne y Frontera is therefor more than 45 months; the historical weighted average of geuze blends. The long ageing on the sherry barrels also results in a higher alcohol volume. This is indeed a bottle to be shared on special occasions. Bottle count: 770. 100% 3 Fonteinen."

"Aged 17 months in barrel. Young cider from Pajotse standard orchards. 6 months aged in barrel. Old cider brings structure and tannin. Young cider brings aroma and acidity. Fermented, aged & bottled on the farm."

Dry Hop: Cryo Mosaic, Citra, Strata, Chinook (BE)

Dry Hop: Cryo Citra, Luminosa

Barley Wine aged in Bowmore barrels for 26 months.

"Another perfectly balanced barrel project by Brouwerij Kees. Aged in Laphroaig barrels for 12 months, this black beauty will catch you by surprise."

"Wild Turkey barrels are perfect for barrel projects. This sweet barley wine is aged in Wild Turkey barrels for 18 months. The barrels give intense aromas to this beer. Expect flavours of sweet fruits, caramel, vanilla and oak. The finish is long and warm, just exactly what you need these days! "

Non Alcoholic Weizen

Freeze-Distilled DIPA

"In a galaxy far far away, three chefs put their heads together and created a brand-new beer. Get in your spaceship and join them in the galaxy. Taste flavours from beyond this world and get your head up in the clouds. This Westcoast double ipa brings you to different worlds. A collab with Two Chefs Brewing and Kees, who started his career as a chef too, must be good!"

Freeze-Distilled Impetial Stout

Imperial Pastry Stout

Imperial Pastry Stout with Peanuts and chocolate

Pack of 3 vintage De Cam Gueuze: Oude Geuze Gooikoorts 2018, Oude Geuze Gooikoorts 2019 & Oude Geuze 2019.

"Appel - Blauwe Bes Geuze Light Peated Edition is a blend of 1, 2, 3, 4, 5 and 6 year old traditional lambic from the Zennevalei from Brouwerij Eylenbosch, Brouwerij Sako and Brouwerij De Herberg with a maceration of Appel - Blauwe Bes on the lambic's. Also 20% is peated lambic"

Blend of lambics 1,2,3, 4, 5 & 6 YO lambics from Brouwerij Eylenbosch, Brouwerij Sako, Brouwerij Den Herberg and Brouwerij De Troch macerated with grapes (80% Regent & 20% Cabernet Cortis). Limited to 417 liters.

Blend of young & old lambics

"Cider macerated with Pinot Noir pomace. Spontaneously fermented & barrel aged. The grapes were pressed, the pomace was macerated on cider from season 2022. The grape juice was co fermented & barrel aged with apple juice from season 2023 and released a few months later. In collaboration with Lovulum, Illegaal, Domaine Montaillant for Restaurant Savage in Brussels. Part of the 'Flat Tire Series'. Wine from Pinot Noir by Domaine Montaillant, Beer with Pinot Noir by Illegaal, Cider with Pinot Noir by De Mederie & Lovulum."

"The era of a new king is dawning. Long live King Rufus the barley wine which reigns supreme with an impressive 15.6% ABV. An aficionado beer for the rumbustious, the complex malts and light use of hops imbue this English Barleywine with a bellicosity that borders on belligerent. As you take your first sip, you’ll be greeted by a symphony of malty sweetness, dark fruits, and a subtle hint of alcohol. Warming and supple this big beer fuels your soul for the dark days of winter and leaves you in awe of the king’s dominion. Cheers to the king of barleywines!"

"Paragon is one of if not our most cherished products. We take this one step further by a process of selecting aside the best barrels of the 100’s of them aging in our rackhouse. We spend the time to sample each barrel and judge the quality, a consensus between the barrel managers and brewers is made and these barrels are set aside while we seperate Paragon barrels. This years version is noted a nice balance of sweet and alcohol, with all the characteristics of slight dark chocolate, roasted vanilla, dried fruits, Toffee, and bourbony oak."

"A Rackhouse sour aged for 2 years in Vin Santo dessert wine barrels from Italy. The result is vibrant sour notes froum our house mixed culture, vinous oak, honey and sweet dried fuits. A truly sacred Rackhouse sour."

"Brewed with Italian Pils and Monaco, wheat and a mix of cara and chocolate, traditional German hops and yeast. Delicate roast with a medium/light body, balanced bitterness which makes drinking streamlined, pleasant and suitable for any season."

"Brewed with Maris Otter, Monaco and crystal malt."

"Imperial Christmas Stout brewed with maple syrup. Aged in a blend of Bourbon barrels for 19 months, then conditioned on organic peruvian toasted and raw cocoa nibs and a soft touch of Cassia cinnamon sticks."