Mixture of 50% Maître Quad (De Meester) & 50% Land van Mortagne (Alvinne). Based on an idea by Bart Vanpoucke. Rum BA.

Mixture of 50% Maître Quad (De Meester) & 50% Land van Mortagne (Alvinne). Based on an idea by Bart Vanpoucke. Filliers Genever BA.

Imperial Stout aged in Whisky and infused with fresh vanilla

"A 24-month barrel-aged version of the beer we brewed with Nerdbrewing for our 4th anniversary, aged in a Woodford Double Oaked bourbon barrel. Imperial Stout infused with cocoa beans, marshmallows, graham crackers, and vanilla."

"Imperial Christmas Stout brewed with maple syrup. Aged in Heaven & Hill and Wyoming Bourbon barrels for 18 months, then conditioned on organic Ghana toasted and raw cocoa nibs and a soft touch of Cassia cinnamon sticks."

"Easy drinking, English- style double stout. we brew this recipe once a year with only Maris Otter and dark malts. Inspired by an old recipe from London. We suggest to drink in a pint "

"Double mashed Imperial Rye Stout aged in Jim Beam rye Whiskey barrel for 20 months, then transferred in first class Driftless Glenn Bourbon barrel for additional 28 months. After 4 years of rest in wood, this Symphony is a hymn to patience and devote work with barrels."

"Stevige Baltic Porter met Gerst, Rogge, Spalter Select en Sorachi Ace."

"One of the 4 beers brewed for LA BOUCHERIE MODERNE (famous Brussels tattoo parlor). Here it is a heavy imperial stout in which we added salt and pepper!"

"One of the 4 beers brewed for LA BOUCHERIE MODERNE (famous Brussels tattoo parlor). Here it is a porter based on the idea of a spiced coffee so we added some cinnamon and cardamom."

"Our interpretation of this old-fashioned London style : a malty Brown Ale with notes of cereal & toasted bread. Cheers mate !"

Double Black IPA with Simcoe, Cryo Simcoe, Sorachi Ace

Cinnamon Stout

"After the success of a few years ago, it's back, and this time even fuller in flavor. The PinkaKees XL, a beautiful dark beer full of peanuts, chocolate and super creamy, just how we love it, because who didn't grow up with peanut butter."

"Double Chocolate Caramel Imp. Stout - aangename bitterheid van chocolade nibs, karamel en zachte zoete afdronk"

"Belgian Royal Stout Aged on Peated Whisky barrels."

"A Belgian Royal Stout ale from Flanders matured on cacaonibs on Islay Whisky barrels."

Belgian Royal Stout Aged 2 years on a Whisky barrel

"A dense, rich and luxurious stout brimming with hand-roasted cacao nibs and harmonised with Cypress wood spirals. Ageing in Bourbon barrels adds delicious vanilla, whiskey and toasted oak character."

"A very special edition of Origin Story in a gooey S'More style! This beer is full of rich malts, so expect notes of marshmallow, caramel, honey, nutty biscuit, chocolate and subtle smokiness all coming through with refined depth. Rich residual sugars balance with oak tannins to keep the beer drinkable, moreish and spectacularly flavoursome."

"De Oester staat in de hoek... want hij is Stout! En geen zo maar een stout, zo maar even een dikke 10.5% Double Stout gefilterd op Zoutelandse Oesterschelpen!"

BBD is 30/09/2018. Crown cap might be rusted

Label might be damaged and crown cap rusted. BBD is 30/01/2019

Pack Containg 1 x Pannepot Reserva 2009; 1 x Pannepot Reserva 2010 & 1 Blue Monk Special Reserva 2013. Some caps might be a bit rusted and some labels a bit damaged, as they were aged in a cellar for a long time. They are also past their BBD, but they are tasting great!

"X Anniversary 4/10 Imperial Baltic Porter - fourth in a series of anniversary beers brewed in collaboration with friends from Hidden Springs. This is a mutual collaboration – a similar base beer was brewed, then supplemented in the final stages to recreate popular desserts from each region. In Wroclaw (PL), Guava Pastelitos, a very popular snack in Tampa (FL, USA), was replicated. Meanwhile, Hidden Springs tackled plum-streusel yeast cake, a classic dessert in Poland. Traditional long aging, preceded by extended fermentation, ensures this beer spends over two months in the tank. Dark notes are present but do not dominate as they might in an Imperial Stout. The selected ingredients offer a light sweetness and a distinctly tropical character. All of this is complemented by dessert-like aroma."

Porter inspired by the Porter from Anchor Brewing using the "steam beer" method.

"The Bottle Brew #3 is big and bold barley wine, very thick and Malty. We spiced it up with Vanilla en Tonka beans. Cheers"

"A Nitro fun-size version of a Vault City classic, packed to the brim with all the chocolatey, caramel goodness of the original but now with a slightly more sessionable ABV and a smooth, creamy nitro twist. Chocolate malt, vanilla and caramelised brown sugar meld with mountains of cacao nibs, paying homage to the mighty m*rs bar."

"An Imperial Stout aged for 24 months in a bourbon barrel, infused with hand-toasted coconut and vanilla beans."

"A unique blend of three beers aged for over 24 months in bourbon barrels - our imperial stout and barley wine, plus an imperial stout from Norway’s Lervig Rackhouse. We infused it with cocoa nibs, cashews, and vanilla beans for an extra rich and decadent touch!"

"A fresh take on our dessert stout series! This time, we’re serving up a beer-inspired version of coconut brownie, packed with hand-toasted coconut flakes and cacao nibs roasted by Beskid Chocolate."

"Here’s the latest in our dessert stout series! We’ve taken a rich, creamy base and amped it up with intensely chocolatey and fruity Guatemala Huehuetenango coffee roasted by HAYB, plus vanilla beans straight from Papua New Guinea."

"“Dethroned”: a lavishly rich and decadent Imperial Pastry Stout at 10.2% ABV. Swirling in the dark colour of this thick and luscious concoction, bolstered by strong additions of flaked oats, we added maple syrup, cocoa nibs, hazelnut and vanilla extracts to take this beer beyond the realm of regular stouts. We put on our pastry chef hats and let our taste buds do the brewing with this one, and it all comes together in the intricate layers of sweetness, creaminess and savoury chocolate goodness."

"Coffee and Dulce de Leche. Aged in Canadian Whisky barrels from Bearface Distillery. Brewed and cared for at Bere a la Cluj."

"Baklava inspired strong ale with walnuts, almonds, honey and vanilla. Aged for 16 months in a single barrel."

American strong ale aged in Weller Bourbon barrels w.marshmallows and coffee