"All Czech Saaz stainless steel-fermented grisette. Light, bright, fun, funky, bitter, refreshing."

Mauritius Rum Barrel Aged Old Ale with smoked plums.

Imperial Stout Aged in Peated Whiskey and Bourbon Barrels.

"Belgian Royal Stout"

"Black Albert mixed with Elliot Brew, aged in bourbon barrels. This mixture of a Russian imperial stout and an IPA results in a so-called black & tan. The acronym stands for Supreme Hoppy Intensive Taste."

A Belgian Royal Stout ale from Flanders matured on Speyside whisky barrels

"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

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

Black Albert aged on Four Roses Bourbon barrels.

Black Damnation Glass with the Vleteren Craft Beer Festvia Logo on the back.

"Monster Pants is an Eisbock Ale crafted from our Double IPA Shark Pants. Enjoy the bold hop packed flavours. Cheers!"

Dark Quadrupel. 80 EBC; 27 IBU

Dark Strong Ale

Dark Strong Ale

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!

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

A dark quadrupel from Flanders, matured in Woodford Reserve Bourbon barrels for 2 years.

Pack Containing 4 different Vintages of XXX Rye Reserva Bourbon BA: 1 x 2012 (75cl), 1 x 2013 (33cl), 1 x 2014 (33cl) & 1 x 2022 (33cl). Some labels might be damaged and some crown caps a bit rusted as the beers were aged for many years in a cellar. Most of these beers are also past their BBD

Dark Rye Tripel aged in Bourbon barrels for two years.

BBD is passed, label might be a bit damaged and the crown cap might be rusted.

"Another of our collaborations with an exceptional brewery straight from the United States - 3 Sons Brewing. This is a complex Imperial Stout with a very complex layer of maltiness. Pure fermentation with our house yeast strain allowed us to emphasize the malt part and additives. We added a huge amount of flaked coconut and roasted pecans."

"X Anniversary 1/10 Imperial Stout BBA Coconut, Cocoa Nibs - the first in a series of anniversary beers brewed in collaboration with friends from 3 Sons Brewery. A blend of two Imperial Stouts – mix of one aged for over 14 months in Heaven Hill barrels with the same stout aged for 16 months in Buffalo Trace barrels. This union of thick and intense stouts was created using a whole range of favorite specialty malts, extended boiling, and the "double mash" technique. The dessert-like chocolate flavors from the malts are intensified with the addition of cocoa nibs, while the coconut notes derived from barrel aging are amplified with a generous addition of coconut flakes. Additionally, the beer features hints of noble alcohol, bourbon, vanilla, and oak."

"One of three beers promoting 2025 BEER GEEK MADNESS festival, brewed in collaboration with Arkane Aleworks brewery. Peach and Raisin Cheesecake Pastry Sour – powerful, sweet beer in the style of a Polish cheesecake with raisins and peach. Base is rich and sweet, fermented with Philly Sour yeast. The sweetness is enhanced by both lactose and maltodextrin. Peach and raisin purée add fruity notes, while cheesecake curd makes this beer truly one of a kind. A deeply dessert-like and incredibly tasty experience."

"X Anniversary 10/10 Mixed Fermentation Honey Saison - 10th in a series of anniversary beers. Wild beer, fermented with a blend of wild yeast and bacteria from Stu Mostów Brewery. The idea for this beer was born during a meeting with B. Nektar Meadery, where the most interesting barrels were selected to create a unique blend of wild beers. A significant amount of Polish local multifloral honey from the Zloty Miód apiary was then added. As the wild yeast fermented the honey, the beer developed a dry profile while retaining a pleasant sweet floral honey aroma. Before bottling, an extra portion of honey was added, enabling natural carbonation through bottle refermentation. "

"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."

"X Anniversary 3/10 WILD#29 Pine Ale - the third in a series of anniversary beers brewed in collaboration with friends from Hudson Valley. Brewed in April 2023, this beer was fermented with our blend of wild yeasts and bacteria. The base beer consists of a mix of Pilsner malt, wheat malt, and oat flakes. Pine shoots were added at several stages – during the whirlpool, during active fermentation, and right before bottling."

"Biere de Table is one of the first non-fruit releases in the #Wild series. Brewed in collaboration with the Little Earth Project in November 2019. Our partner is a brewery located in Suffolk, famous for its historic and wild beers that are fermented with local wild yeast and bacteria. We couldn't miss this opportunity and decided that this beer would be co-fermented with our own wild yeast blend and Little Earth home strain, harvested from apple skins from their own farm in Sudbury, UK. We chose only the best barrels from this small vat, and then mixed them with 10 percent aged Saison fermented with brewing and wild strains." BB 06/2021

"X Anniversary 5/10 Pastry Sour - fifth in a series of anniversary beers brewed in collaboration with friends from Tripping Animals. Loaded with mango and blueberry, balanced by cherry and orange, this beer offers a broad spectrum of fruitiness. The addition of marshmallow and vanilla rounds out the sweetness of this vibrant composition. Using the classic kettle souring method, also favored by the collaborators, it is fermented with a traditional fruity yeast strain. Result is a nectar with a high sweetness and plenty of fun in every sip."

"An old school Imperial Stout brewed with 6 different special malts and hopped with classic American hops. Big, bold and roasty with a lot of malty, chocolate notes. "

"The beer was created in collaboration with Zapiain Sagardoa. It was from our friends that we got fresh Basque apple juice two years ago. We combined it with our year-old mixed-fermentation saison, which was fermented on grape skins of the Muscaris strain. We then let it ferment together for two years. The result is a beer that combines the characteristics of natural dry ciders from the Basque Country, our mixed-fermentation Saison and the character of the Muscaris grape."

"We used a new technology at the Browar Stu Mostów, which involves preparing the mash in two stages. First, we made a brew from which we obtained a fairly thick wort. Then we poured another batch of malt into the resulting wort, which resulted in a very high concentration of both sugars and flavor in the resulting wort. This is definitely a more difficult technique than the one we have used so far, but the results will surprise you! This time we limit the cooking time which affects less caramelization of the sugar and the discovery of the underlying maltiness. The sizable addition of lactose emphasizes the dessertiness of this beer, and the addition of cherries and vanilla crown the whole dessert." BB is 28/04/2024

"Blend of Imperial Stouts Aged for 28 months in Buffalo Trace Barrels & Aged for 10 months in Jim Beam and Wild Turkey Barrels."