BIERE

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"This Imperial Stout is a collaboration with Xoco, a cacao producer and grower, where their Mayan Red nibs, grown in Central America, were cold-brewed. This cacao brings a complex aromatic intensity of vibrant red fruits, lychee, and of course, bold chocolate notes that give this beer its character. A technical, sensory... and captivating collaboration!"

"This Imperial Pastry Sour is bursting with pineapple, passion fruit, and mango, but its originality comes mainly from the infusion of coconut flakes! This tangy candy evokes a sunny dessert: a coconut-mango panna cotta."

"We blended some of our finest barrels of Imperial Stout aged in rum barrels (which had previously contained Oloroso) to create this unique blend. For even more tropical indulgence, we added a coconut finish. The aging lasted 18 months in rum barrels. A rare beer, of which only 1,646 cans were produced!"

"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."

"This Symbiosis is a delicate assembly of cider, lambic and mead. A wild yet gentle blend. Fermented, aged & bottled on the farm."

"In collaboration witg Domaine Achiillée from Alsace, we macerated their damson plus with our young and old lambics. The blend underwent a six-month maceration."

Lambic with Gamay Grapes

"Blend of young & old lambics, with wine from beetroot. The beets were carefully selected and harvested from our own field. This blend consists of wood aged beet lambic and beet pomace from maceration. Fermented, aged & bottled on the farm."

Lambic with Pinot Gris Grapes

"Blend of old lambics matured in palo cortado sherry barrels."

"Dry Hopped with Amarlillo, Nelson Sauvin, & Rakau.

Step into legend with Sleipnir’s Hooves, a 6.5% IPA inspired by Odin’s mythical eight-legged steed. Bursting with vibrant citrus, gooseberry, and tropical stone fruit notes balanced by a smooth malt backbone, it delivers a bold flavour and a finish that echoes like Sleipnir’s hoofbeats across the Nine Realms."

NEIPA w. Citra and Simcoe

"A bright, sessionable Pale Ale packed with juicy Citra and Mosaic hops. Bursting with citrus and tropical notes, Vitali Set hits all the right chords for an easy-drinking, refreshing pint anytime."

Single Hop (Krush) Pale Ale

Saison with red currant

Imperial Stout aged in Whisky and infused with fresh vanilla

"New England IPA bursting with tropical character, dry-hopped with the brilliant duo of Citra & Nectaron. Classic Citra brings a bold wave of citrus and tropical fruit, while Nectaron – a true gem from New Zealand – takes this beer to a whole new level. Pineapple, passion fruit, peach, and grapefruit explode in both aroma and flavor. All of this comes with low bitterness, letting the intense juiciness of this hazy NEIPA shine through. Nectaron. Science, art, and New Zealand hop mastery in one insanely fruity package."

"Premiered at Beer Geek Madness 2025!
Jopejskie beer that’s always a festival hit at Beer Geek Madness, this time aged in red wine barrels for over two years! With an extremely high original gravity of 51 Plato degrees, this beer pushes the boundaries of what is known about beer flavor. Exceptionally thick and rich, it delivers an unparalleled experience during tasting. This version was aged with cinnamon sticks and vanilla."

"Summer Lager with a Hoppy Bite - light and refreshing lager with under 3% alcohol perfect for summer barbecues, beach days, or city picnics. Fermented at low temperatures to preserve the clean, classic profile typical of bottom-fermented beers, it’s boldly seasoned with New Zealand hops in the form of Hop Kief extracts from the Riwaka and Nelson Sauvin varieties. The aroma is dominated by tropical dank notes (reminiscent of hemp) and fresh white grapes, all presented in a bright, clear, and enjoyable form. Low in alcohol, but full of character."

Heaven Hill barrel aged Imperial Stout with blueberries and organic maple syrup

Wheat Saison aged in Turkish orange liquor barrels for 16 months with organic orange zests

"Lambic beer is a very versatile beer inspiring creativity. The Family Brewery Lindemans proves this once again with the launch of the BlossomGueuze, an old gueuze with a twist. The result? A very original and unique beer, made with elderflower. Perfect for food pairing or as a tasty aperitif! BlossomGueuze is 2 to 3 year old lambic aged in wood, blended with 12 month old lambic and elderflower. After refermentation in the bottle this gueuze has a golden colour and combines the sour taste of lambic with the natural and fresh aromas of elderflower." Best Before Date is 2021. Crwon cap might be abit rusted due to the long cellaring.

Label might be a bit damaged due to the long cellaring.

"A while ago we teamed up with Lallemand to test one of their new yeast strains called Aurora. This one is specially developed to brew Northern IPA's. What a pleasure to work with it, fast fermenting, wide temperature range and beautiful expression of the hop character.
Wait, what, another new type of IPA?....
Northern IPA's have the clean, drinkability of a West Coast IPA, a dry and firm bitterness and a clear appearance while they benefit from the modern yeast character of the East coast styles. For long yeast character was something brewers were afraid of. Thanks to all this new yeast research, the IPA brewers world started embracing yeast again. Yeast is and always has been the soul of a beer.
This Northern IPA of 6.3% is brewed with NZ Cascade, Columbus and Motueka."

"Black IPA Met Colombus, Chinook en Comet. Ideaal voor de komende Indian Summer weken of toekomstige herfstige dagen. Het vervagen van de zomer, en het naderen van de herfst in een blik samengevat!

Enkele weken voor het overlijden van Ozzy beslisten we al mo onze komende Black IPA "Prince of Darkness" te noemen als eerbetoon aan de toen nog levende legende. RIP OZZY!"

"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."

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

"This iteration of Maman is a blend of imperial stouts aged for 24-29 months in Willet Rye, Brown Foreman Rye, Wild Turkey Rye, Wild Turkey Bourbon, New Riff Rye and Heaven Hill Rye. *contains lactose"

"A small batch barrel aged stout we made with Pursuit Spirits out of Louisville Kentucky. Aged 24 months in Pursuit whiskey barrels this beer has massive aroma notes of espresso and fruity figs finishing with notes of fudge and marshmallow. We couldn't be more proud of this project with long time friends."

"Going back to the inception of Bourbon County Stout, the 30th Anniversary Stout is aged from a blend of Jim Beam barrels from their Small Batch Bourbon Collection barrels. Each of the remarkable bourbon barrels offer characteristics unique to each bourbon's distinct nuances. Barrels: 36% Booker's 33% Knob Creek, 17% Basil Hayden, 14% Baker's"

"(2022) This year, our Imperial Stout is aged and blended from freshly emptied bourbon barrels from Heaven Hill, Four Roses, Wild Turkey, and Buffalo Trace distilleries. Expect flavors of vanilla, dark chocolate, toffee, molasses, almond, and dried fruit."

"After crafting the very first bourbon barrel-aged imperial stout, we've learned that to have the best beer, you start with the best possible ingredients. Barrels are such an important ingredient and we continue to use only the best our friends on the bourbon trail have to offer. 2024 Bourbon County Brand Original Stout is aged in a mix of freshly emptied bourbon barrels from Buffalo Trace, Heaven Hill, Four Roses and Wild Turkey distilleries. Barrel-aged for an average of 12 months, Bourbon County Original Stout boasts deeply developed flavors of fudge, vanilla and caramelized sugar with a rich, decadent mouthfeel. "

"The same base recipe as Bourbon County Stout Original, but this beer is aged in 12 year old “Elijah Craig Barrel Proof” bourbon barrels. The bourbon from those barrels was awarded 2017 “Whisky of the Year” by Whisky Advocate, the top honor in the world of international whisky. Reserve is intended to showcase the nuances of a premium single source and highly sought after bourbon."

"For years, brewers at Goose Island have brainstormed ways to incorporate figs in Bourbon County Stout, but faced a daunting task due to their subtle flavor. After fresh thinking from members of the Goose Island E-commerce team, Melissa Alleguez and Ryan Hubona crafted a recipe inspired by Melissa's childhood memories of stealing fig cookies out of her grandma's cookie jar during her summers on Lake Michigan. And thus, the fig cookie and graham cracker-inspired Sir Isaac's Stout was created. Highlighting the dried fried profiles extracted from the bourbon in the barrels, our brewers used Black Mission figs (10,000 pounds of them, to be specific) to create this variant resulting in characteristics of dried fruit, honey, molasses, and citrus, all reminiscent of the classic fig cookie sold on shelves today. "