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SOUR
-
Blond - Amber
- Saison
- India Pale Ale (IPA)
- Belgian Blond Ale
- Rookbier
- Pale Ale
- Wit - Tarwe
- Tripel
- Strong Ale
- Bock - Weizenbock
- Grape Ale
- Kölsch
- Cream Ale
- Altbier
- Radler
- Pils, Lager, Helles
- Red Ale
- Bière de Garde
- Bitter
- Märzen
- Grisette
- India Pale Lager (IPL)
- Amber
- Wheat Wine
- Oat Wine
- Table Beer
- Mild Ale
- Gluten-Free
- Kellerbier
- HISTORICAL
-
Donker
- Cider, Mead, Wine, etc...
- DELI
- GLASS
-
Non-Alcoholic Beer / Cider
- Non-Alcoholic IPA
- Non-Alcoholic Cider
- Non-Alcoholic Pastry / Smoothie Sour
- Non-Alcoholic Wheat / Wit / Weizen
- Non-Alcoholic Stout
- Non-Alcoholic Radler
- Sparkling Hop Water
- Non-Alcoholic Tripel
- Non-Alcoholic Saison
- Non-Alcohilic Pilsner
- Non-Alcoholic Ginger Beer
- Non-Alcoholic Sour
- Non-Alcoholic Pale Ale
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Brouwerijen
SOUR
Subcategories
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De Cam Oude Lambiek 2017
€ 26,77Unblended 3 year old Lambic brewed in 2014 and bottled in 2017.
Niet op voorraad -
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De Cam 5 Year Old Oude...
€ 34,91Unblended 5 year old Lambic brewed in 2014 and bottled in 2019.
Niet op voorraad -
Lambiek Fabriek Juicy &...
€ 13,45: 3A blend of 8 months to 2 years old lambic matured with rhubarb at a ratio of around 300 grams per liter.
Laatste items in voorraad -
De Cam Kweepeer Lambic 2022
€ 34,41Quince lambic obtained by maturing1000 kg fresh local quince (Cydonia Oblonga) on 1500 liters of lambic for more than a year.
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Alvinne / Rivington X...
€ 17,95: 4"Farmhouse Sour brewed with Belgian malts and Belgian hops, with Morpheus yeast, macerated with sloeberries."
Laatste items in voorraad -
Mills Tiny Islay
€ 22,60"Bottled Dec 2025 - A session strength version of Islay Brut, our peat-smoke Champagne beer. Referred to in-house as "the beer no-one was asking for." Tiny Islay is a single barrel release, brewed in March 2023. The worts was produced from a traditional turbid mash with a decent quantity of maize, giving a more delicate flavour and paler colour than malted barley. It underwent spontaneous fermentation in a small Islay whisky barrel, imparting aromas of maritime peat smoke. Upon tasting the barrel, we were delighted to find the beer possessed just the right balance of dry-bitter and sweet-acid, as well as the necessary body to carry the smoke, without the need for the ABV-boosting sugar additions we have previously utilised to strike the right balance with these smokey beers. Finally, the beer was conditioned in-bottle for four months. A large dose of priming sugar was added to produce a rolling, Champagne-type, carbonation. The resulting beer drinks remarkably easily, with delightful sweet, smoky, and spicy aromatics."
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