Van lambiek tot imperial stout.

Triple IPA aux houblons Nelson Sauvin, Galaxy et Citra.

This beer is a collab between Galea from Antwerp, Belgium and Brewery 58ste Genot from Zundert, The Netherlands. Brewed with barley, wheat and oats. We added fresh forest fruit juice and Blackcurrant juice. Hopped with Barbe Rouge

Heaven Hills whisky Barrel aged quadruple, speciaal gebrouwen voor de 10de verjaardag van HopSaSam. Complex, smooth met toch een mooie bitter. 10-EYED DRAGON, één oog voor elk jaar HopSaSam, gebrouwen met 10 ingrediënten, 10% Alc.Vol., artwork ontworpen door mijn 10-jarige zoon Gabriël.

Supercharged is a brand new hopping process that takes our beer from dry hop to packaging in less than 24 hours to ensure the freshest of beer profiles for you guys. We’re blessed that we get to sample our beers directly from the tank in their most clean state and we want you guys to get in on this experience too! This Supercharged IPA is one of the softest, juicest, and freshest beers we’ve made, capturing the cleanest form of the hops and canned to ensure the ripest experience. We’ve jam packed this brew with citra, Mosaic, Columbus, Strat CGX and Idaho 7 so there’s no shortage of flavour.

We’ve taken luxury to the next level with our 24-carat collab alongside our Floridian friends at 3 Sons Brewing Co. Blending their Bling series of fruited goses with our dessert sour style, we’ve created something truly golden. Sour Scale: 3 Allergens: Malted Barley

Tonka, Vanilla and Cocoa beans all do their part in making this a truly complex and unique stout while delivering the dark quality you’ve come to expect from Lervig. Plant the magic beans!

bottling date: 17/07/2025 For this Cuvée Miel, we blended a three-year old honey lambik with some young lambik in a 66/34 proportion. While brewing the oldest portion beginning of 2022, we added honey from our own Schaarbeekse cherry orchard bee hives to cooling lambik wort. While blending, we did the same. The weighted average age of this blend was more than 28 months while bottling. Virtually all of the cereals were sourced locally in Pajottenland. 100% 3 Fonteinen.

17/03/2022 | For this Kweepeer, we macerated quinces from different organic fields around Flanders. We put them for almost four months on young lambik and blended with some more jonge lambik before bottling. It is hard to put a correct fruit intensity level as the massive quinces give off their flavours and aromas but do not really get disintegrated into the lambik. We did macerate 50/50 quince and lambik. So quite intense nonetheless.

bottle date: 27/09/2022 For this Oude Geuze Cuvée Armand & Gaston, we blended one-, two- and five-year old lambik from three different barrels and four different brews. The weighted average age of this blend upon bottling is almost two years and nine months. Of the cereals used, about 56% was sourced in our own Cereal Collective.

bottling date 18/08/2022 For this blend of Oude Geuze Cuvée Armand & Gaston, we blended lambikken from four different barrels and ten different brews. As we used about 20% of four-year old lambik and a lot of two-year old lambikken, the weighted average age of this blend upon bottling was 24 months. Add to that another three years of cellaring which brings the weighted age of this bottle to 50 months upon its release. More than 80% of the cereals used in the brews for this blend, were sourced from our own Pajottenland Cereal Collective. While blending, we added some honey from our own bee hives in our Schaarbeekse cherry field.

bottle date: 09/03/2023 For this Oude Geuze Cuvée Armand & Gaston, we blended six different barrels of lambics originating from eight different barrels. This geuze is blended with 53% one-year old and 47% three-year old lambik, rendering the weighted average age to almost 24 months upon bottling and 65 months upon its release. While bottling, we added some fresh lambik wort. The cereals were harvested with our cereal collective, a network of local organic farmers. One third of those cereals are heirloom varieties of wheat and barley.

bottling date: 10/03/2021 A Golden Blend with both young lambik and a good portion of two-year and four-year old lambik. This blend consists of lambikken of seven different brews and four different barrels, and almost 70% of the lambikken have been brewed by us. Almost 10% of the heirloom cereals used in the 3 Fonteinen brewed lambik, was sourced in Pajottenland. The weighted average age of the blend was 27 months upon bottling. This blend features the same lambikken as blend 33, except one and with different proportions (and in a smaller batch). NL 3 Fonteinen Oude Geuze Golden Blend is een assemblage van van één tot (minstens 25%) vier jaar oude lambik. Spontaan vergist. Gerijpt op eiken vaten. Lange bewaring op fles. Ongefilterd. Ongepasteuriseerd. FR 3 Fonteinen Oude Geuze Golden Blend est un assemblage de lambikken d’un jusqu’au (au moins 25%) de quatre ans d’âge. Fermenté spontanément. Élevé en fûts de chêne. Longue conservation en bouteille. Non filtré. Non pasteurisé. EN 3 Fonteinen Oude Geuze Golden Blend is a blend of one- to at least 25% four-year old lambikken. Spontaneously fermented. Matured in oak barrels. Extended bottle ageing. Unfiltered. Unpasteurised.

NL 3 Fonteinen Oude Geuze Platinum Blend is een assemblage van één tot (minstens 25%) vierjarige traditionele lambikken, gebrouwen door 3 Fonteinen. Ongefilterd en ongepasteuriseerd. FR 3 Fonteinen Oude Geuze Platinum Blend est un assemblage de lambikken traditionnels d’un jusqu’au (au moins 25%) de quatre ans d’âge, brassé par 3 Fonteinen. Non-filtré et non-pasteurisé. EN 3 Fonteinen Oude Geuze Platinum Blend is a blend of one- to at least 25% four-year-old traditional lambikken, brewed by 3 Fonteinen. Unfiltered and unpasteurized.

bottling date: 22/11/2023 For this Perzik, we macerated white peaches from Ludo Rosseels from Gelrode, Vlaams-Brabant, Belgium. Maceration took four months and happened in a small wooden barrel. We used lambikken originating from four different barrels and ten brews. The majority of the lambikken used were three years old, aside two-year and one-year old lambikken. The weighted average age of this blend is more than 14 months and the final fruit intensity 363 grams of white peaches per litre of Perzik. Two thirds of the lambikken were brewed with locally sourced grains. 100% 3 Fonteinen.

bottling date: 18/06/2024 For this ‘classic’ version of the Zenne y Frontera, we blended not less than five different barrels of sherry aged lambik. The barrels are a mix of very old Oloroso and Amontillado barrels from two small family bodegas. Bodega Joséfa Perez is located in the heart of Jerez de la Frontera and Gutiérrez Colosia is located at El Puerto De Santa Maria. We aged more-than-three-year-old lambikken for an additional year on these sherry casks. Consequently, the weighted average age of this blend is over 50 months.

bottle date: 14/03/2025 For this ‘classic’ version of the Zenne y Frontera, we blended not less than five different barrels of sherry aged lambics. The barrels are a mix of two very old oloroso and two amontillado barrels, and one PX barrel from three small family bodegas. Bodegas Joséfa Perez and Fernàndez Gao are both located in the heart of Jerez de la Frontera and Gutiérrez Colosia is located at El Puerto De Santa Maria. We aged four-year-old lambics for an additional year on these sherry casks. Consequently, the weighted average age of this blend is over 58 months.

bottle date: 04/03/2025 For this Zenne y Frontera, we blended all of our Gutiérrez Colosía barrels. This family bodega at the port of Santa Maria in the province of Cádiz, provided us with some of the finest barrels, of which one was a very outspoken Manzanilla barrel. This blend consists of lambik aged on five distinct sherry barrels. We matured very old lambic for another thirteen months on these barrels. Consequently, the weighted average age of this blend is over 60 months.

bottling date: 05/12/2023 bottle count: 787 For this Druif, we macerated a variety of muscat grapes from Domaine Christian Binner in Ammerschwihr, Alsace, France. The grapes were picked on the beautiful terroir below the Kaefferkopf Grand Cru and consist of both 80% Muscat d’Alsace Blanc (or Muscat à Petits Grains), 15% Muscat Ottonel and 5% Muscat d’Alsace Rose. These fine grapes macerated for almost three months on an ex red wine oak barrel. We used one- and two-year lambic, originating from three different barrels and nine different brews. All of the cereals were sourced in Pajottenland. The final fruit proportion is 356 grams of grapes per litre of finished Druif. 100% 3 Fonteinen.

bottling date: 13/05/2025 For this version of our samphire lambik, we extensively aged it further on German oak and acacia wood barrels after the initial maceration. This brings the weighted average age of this blend to more than 31 months upon bottling. All of the cereals that we used while brewing the eight different lambics in this blend, were sourced in Pajottenland

lilac wine blend of blackberry & Schaarbeekse kriek mead with 3 Fonteinen lambik

For our 5 year anniversary we took our first beer - Belgian Stars & Stripes - and made an amped-up version. It has all the same ingredients, but turned up to 11! It's boozy and citrusy with a hint of dank weedyness. Happy birthday to us.

Barrel Aged Coconut Cocoa Vanilla Marshmallow Imperial Stout.

Time for our anniversary beer! We carefully selected the finest bourbon and cognac barrels filled with Imperial Stouts and Barley Wines, then blended them together and infused the result with generous amounts of coconut, cacao nibs, pecans, maple syrup, and vanilla. 36blg

Imperial Stout double barrel aged for 38 months in cherry brandy barrels

Aged 42 months. A blend of 2 vintages aged in Elijah craig 13, Old Fitz 6 year, Calumet 15 year. Heaven Hill 15 year and a New Riff single cask.

This Barrel aged Tiramisu stout was created for the wedding of Caitlin and Robin. Aged for 1,5 years on a Jamaican Rum barrel and 2 Bourbon Barrels. Brewed with typical Boudoir cookies and coffeebeans, infused with homemade Amaretto.

We aged our quadrupel on a caol ila 2008 cask for 34 months. expect maturity from the oak, sweetness from the base beer and a wiff of smoke from what used to be in the barrel.

Our barley wine aged for 12 months on a fresh Pedro Ximinez sherry barrel from a fine Sherry Bodega. Expect a complex barley wine, providing sweet and complex rancio like flavours from the barrel.

Mengeling van 50% American master & 50% Adelheid naar idee van Bart Vanpoucke

ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo

ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. We aged this beer for 24 months on Blantons Bourbon barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo

ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. We aged this beer for 24 months on Heaven Hill Bourbon barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo

ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. We aged this beer for 24 months on Weller Bourbon barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo

Imperial Stout with Ancho Chilis, Cacao Nibs, Cinnamon, & Vanilla

Juicy apricots, without the pit of course, and the aroma of lambic. That is the gist of our apricot beer. All the meat from the apricot is added to the barrels of lambic, which is at least one year old. After four months of fermentation on the barrel and another in the bottle, the beer contains about 300 grams of fruit per liter of beer. The sweetness of the apricots works wonders with the intensity of the lambic. A finger licking union indeed. Perfect to drink on a terrace in the sun, or just because you can. That's all the reason you need.

Fidèle à notre ADN, cette IPA sans alcool regorge de saveurs houblonnées. Un plaisir juteux absolu qui ne requiert point la confession. L'abstinence n'a jamais été aussi agréable. Hops : Citra, Mosaic, Nelson, Amarillo

St.Bernardus Abt 12 is widely regarded as one of the best beers in the world and therefore also the real flagship of our brewery. It is brewed in the classic quadrupel style and adheres to the original 1946 recipe. Did you know that the St.Bernardus on every thousandth label of a 33-centilitre bottle is winking? St.Bernardus Abt 12 is a dark beer of top fermentation with a robust head that is ivory in colour. It has a very fruity aroma that is the result of using our own unique yeast. It brims over with different, complex tastes and stands out through its long, bittersweet finish. It is an ideal partner for rich beef dishes and recipes with game. It also forms a perfect match with blue cheese and chocolate.

Formerly known as Achel 8° Bruin.

Achel Singel Blond is het nieuwste meesterwerk uit de brouwerij van De Achelse Kluis, gebrouwen met dezelfde passie en vakmanschap die Achel abdijbieren kenmerken. Dit verfrissende bier van hoge gisting, met een alcoholpercentage van 5,3%, heeft een rijke en verfijnde smaak die uitmunt in een zacht, fris mondgevoel. Het combineert kruidige tonen met toetsen van bloemen en citrus, die subtiel nazinderen in elke slok. Achel Singel Blond biedt de perfecte balans tussen complexiteit en verfrissing, en is daarmee ideaal voor wie op zoek is naar een bier met diepgang zonder een te hoog alcoholpercentage. Een verfijnd, doordrinkbaar bier dat elke gelegenheid weet te verrijken. Hergisting op fles. ----- Achel Singel Blond is the latest masterpiece from the De Achelse Kluis brewery, brewed with the same passion and craftsmanship that characterizes Achel abbey beers. This refreshing top-fermented beer, with an alcohol content of 5.3%, has a rich and refined taste that excels in a soft, fresh mouthfeel. It combines spicy notes with hints of flowers and citrus, which linger subtly in every sip. Achel Singel Blond offers the perfect balance between complexity and refreshment, making it ideal for those looking for a beer with depth without too high an alcohol content. A refined, drinkable beer that enriches any occasion. Refermented in the bottle.

Formerly known as Achel 8° Blond. A pale, strong, fruity, hoppy Trappist ale from one of Belgium’s six official abbey breweries. This blond, flavorful beer is a surprisingly refreshing brew at 8% alcohol by volume. It is lightly filtered, but still wholesomely hazy with yeast remaining and refermenting in the bottle.

For the coming fall, we've created a warming stout. Plenty of alcohol, chocolate from the malts and cacao nibs, spiciness from the cinnamon, and the earthy, smoky flavors of the guajilo and chipotle peppers, which also provide a slight heat that you'll feel in your throat after enjoying the beer...

An Italian-inspired gose must contain basil! This beer perfectly complements the fantastic focaccias from Gigi's in Hasselt, so it's no coincidence that their name is on the label...

Aged Pale Barrel Reserve is our best bid to get into the sours heavens. The base beer is our Belgian Pale (Lelijken Das) in a low bitter version , fully transformed by mixed fermentation and barrel aged in Burgundy wine barrels. It shares its culture with our Oud Bruin but opens up entire different worlds. It is fruity, slightly bretty with an organic oaky feel from the burgundy barrels. Only one blend yearly. Vintage year marked on the back.

Our Imperial Stout was aged for over a Year on an Auchentoshan Barrel from the vintage year 2010. The name for this beer was picked after we told the biggest Auchentoshan Collector, Mark Dermul we got hold of an Auchentoshan Cask. As we know he appreciates our beers, we let him choose the beerstyle for this cask. His gimmick he uses on whiskyfestivals to get a free dram inspired us for te name!

This year’s edition is a bold blend of stout batches aged up to 36 months in maple syrup and bourbon barrels. Creamy and richly spiced, it carries a smooth bourbon warmth, while vanilla, cinnamon, and nutmeg add the perfect festive touch. A decadent holiday treat, perfect for cozy nights by the fire, enjoyed on its own or paired with Christmas cookies.

4 jaar oude Lambic (Brouwerij De Troch), Wilde Saison & Grape Ale (Sauvinac) Hybride ter ere van het éénjarig bestaan van onze tweede taproom Café De Welkom! 4 year old Lambic (Brouwerij De Troch), Wild Farmhouse Ale & Grape Ale (Sauvinac) Hybrid in honour of the one-year anniversary of our second taproom Café De Welkom!

The 'Kentucky Fusion' reserve. Prearis Quadrupel and Struise Pannepeut, form the foundation of this exclusive collab ale.

The 'French Fusion Reserve' Amaris is the result of a collaboration between Andy from Vliegend Paard Brouwers and De Struise Brouwers, where the Préaris Quadrupel and Pannpeut, both maturing on Armagnac barrels, were married in a bottle. 2023 Vintage

American style Barleywine, Bourbon infused

An Equatorial Detour was blended with the express intent of raising the humidity in any room. A mixed fermentation blend showcasing a playful series of handoffs between the tart, medium acidity our blends are known for, a firm funk background, and the expressive nature of fruit only the tropics can produce. Our house blend of microbes help create the crisp layers underpinning the bold, vibrant nose, and characteristic mixed fermentation dryness, presenting contrary to what our minds expect when we think of fruit. There are many fruited beers on the market today, we consider this blend to be the Detour from conventional fruited ales.

Plums are a confusing fruit. Whether eating a fresh plum, or sampling all of the mystique of this delicate, yet extremely complicated fruit, reflection is needed to bring out the most in the experience. Humans have been making rich culinary treats with plums for thousands of years. The Japanese produce Umeboshi, with its deep flavour. In Romania and Modova they enjoy Colțunași, which is a dumpling-like dessert usually featuring a whole plum inside. What sets plums apart from the other stone fruits is the richness of flavour, and amazing juice. With a dark purple skin, the underlying flesh is a pleasant surprise and a delight. Interestingly, one of the best natural media for Brettanomyces is the skin of plums. Additionally, “plum skin” is a common sensory descriptor for flavours that emerge from mixed ferm cultures. These are all reasons why we believe this wonderful fruit deserves a place in your glass. Enjoy!

Citra, Rakau & Waimea

Making apple beer goes back to ancestral tradition. The Celts drank it in abundance during their harvest festivals. All we have done is extend the pleasure to the present day by adding several varieties of apples to our delicious lambic. The taste combines the sweetness of cider with the sourness characteristic of lambic.

Aqua Diabolica is een halfzoete mede. Hij werd gemaakt met Europese kwaliteitshoning en een speciaal geselecteerde gist. Het resultaat is een bijzonder fruitige mede met een licht bloemenaroma. Na de gisting werden er hele hoop specerijen toegevoegd, waaronder kaneel, kruidnagel en vanille. De kroon op het werk is uiteraard de habanero-vanille tinctuur die aan de mix werd toegevoegd. Al deze elementen samen zorgen voor een evenwichtige mede met een diep kruidige basis en een bijzonder warme finish. -- Aqua Diabolica is semi sweet mead. We brewed it with EU Quality honey an a specially selected yeast. The result is a fruity mead with a light floral aroma. When the primary fermentaion was over we added a lot of spices, amongst others: vanilla, cinamon and cloves. The crown on this mead is of course the habanero-vanila tincture. Together all these elements make for a balanced mead with a profound spicy base and a glowing finish. Aqua Diabolica took a bronze medal for capsicumels in the Mead Madness Cup 2023

An arabier is a pure malt beer 8°vol/alc brewed with flower Nugget-hops from Poperinge. It has the special dry-hopping taste and aroma, so appreciated by beer lovers all over the world. It is one of the two main beers from De Dolle Brouwers throughout the year. Aging time is limited due to the fact that hop bitterness is declining with the time. Store arabier cool and dark and serve cool at 10°C. Cheers!

Get ready for a flavor duel fit for the greatest samurai... with a rainbow-feathered twist. Arakiri is our tart homage to Japanese culture and our slightly unhinged sense of humor. A beer as crimson as the honor of a rōnin who just ruined his sushi, and as explosive as a parrot jacked up on raspberries. Behind this name that punchily cuts through your palate lies pure fruity madness: 200g/L of real raspberries thrown mercilessly into the tank. It’s not just a beer; it’s a red-fruit kata. On the nose: bam! A field of fresh raspberries wraps around you like a sweet, zesty tornado. On the palate, it’s vibrant, crisp, and razor-sharp. A clean raspberry strike, an acidity as precise as a freshly sharpened katana, and a smooth lactic finish reminiscent of homemade yogurt—if your grandmother were a brewmaster in Kyoto. Zero residual sugar, pure raw pleasure. Every sip is a round trip to the top of Mount Fuji with macaw feathers on your back and a mouth full of sour candy. You didn't think a bird could commit culinary seppuku? Think again. ✨ Perfect as an aperitif with your master crew, as a palate cleanser between two ninja IPAs, or paired with vanilla ice cream under the cherry blossoms. Arakiri is our art of brewing saber-rattling. Noble, wild, and utterly ruthless. One motto: Honor, Acidity, Raspberry. Sharp & repeat.

PINTA Atak Chmielu 15° to fantazyjnie nachmielone piwo w stylu American India Pale Ale. Pierwsza AIPA z polskiego browaru. Atak Chmielu warzymy od 28 marca 2011 r. Nasza AIPA to czerwono-miedziane, treściwe piwo górnej fermentacji. Smak i aromat cytrusowy, kwiatowy, żywiczny, sosnowy i owocowy pochodzi od amerykańskiego chmielu. Atak Chmielu - tak się rozpoczyna rewolucje!

8.2% Double New England IPA - Samen met de Franse Craft Beer brouwerij Fauve creëerden we deze Double IPA van 8.2%. We gingen aan de slag met de Australische hoppen Vic Secret en Enigma. Dit rijke hopboeket vulden we verder aan met wat Mosaic en het thioliserende Phantasmpoeder. Tropisch fruit alom, en een wat royaler alcoholpercentage voor de koude dagen te kunnen trotseren! 8.2% Double New England IPA - Together with French craft beer brewery Fauve, we created this 8.2% Double IPA. We got to work with Australian hops Vic Secret and Enigma. We complemented this rich hop bouquet with some Mosaic and thiolising Phantasm powder. Tropical fruit galore, and a slightly higher alcohol percentage to help you brave the cold days!

Barrel Aged Bunnahabhain Quadruple Obsquur (10,5% vol.alc.) is a light brown quadruple beer of high fermentation with roasted malt. Barrel aged for seven months on Bunnahabhain Satoisha barrel. Hints of oak and whisky, peated. Dark colour due to the roasted chocolate malt. Caramel, chocolate and coffee notes thanks to the caramel and chocolate malt. Medium carbonation with a pleasant bitterness. Refermentation in the bottle. Pure natural clarification without additives. Completely vegan.

Barrel Aged Cognac Quadruple Obsquur (10,5% vol.alc.) is a light brown quadruple beer of high fermentation with roasted malt. Barrel aged for seven months on Cognac barrel. Hints of oak and cognac. Dark colour due to the roasted chocolate malt. Caramel, chocolate and coffee notes thanks to the caramel and chocolate malt. Medium carbonation with a pleasant bitterness. Refermentation in the bottle. Pure natural clarification without additives. Completely vegan.

Our bourbon barrel aged coffee focused Imperial Stout dosed with our very own Cloud Cover Coffee and vanilla. We selected Ethiopian Layo Teraga a natural process coffee with big sweet strawberry notes and added delicious Madagascar vanilla to give it a sweet creamy character.

Barrel Aged French Whisky Quadruple Obsquur (10,5% vol.alc.) is a light brown quadruple beer of high fermentation with roasted malt. Barrel aged for seven months on a French Whisky barrel, first fill with Sauternes wine. Hints of oak and whisky. Dark colour due to the roasted chocolate malt. Caramel, chocolate and coffee notes thanks to the caramel and chocolate malt. Medium carbonation with a pleasant bitterness. Refermentation in the bottle. Pure natural clarification without additives. Completely vegan.

Barrel Aged Kilchoman Quadruple Obsquur (10,5% vol.alc.) is a light brown quadruple beer of high fermentation with roasted malt. Barrel aged for seven months on Kilchoman barrel, first fill Bourbon then Rum. Hints of oak and whisky, peated. Dark colour due to the roasted chocolate malt. Caramel, chocolate and coffee notes thanks to the caramel and chocolate malt. Medium carbonation with a pleasant bitterness. Refermentation in the bottle. Pure natural clarification without additives. Completely vegan.

What happens when you mix the exclusive Cryo Pop hopblend together with juicy Citra and pungent Nelson Sauvin hops? BAIA! This intensely dry hopped NEIPA is full with tropical notes of mango, pineapple, guava and passionfruit, with a layer of grapes and citrus notes in there as well. BAIA contains a creamy maltbill with a ton of oats and wheat for that amazing mouthfeel. Enjoy!

Strong Imperial Stout with Vanilla specially made for Billie's Craft Beer fest 2025

Belgische quadruple, 6 maanden gerijpt op calvadosbarrels!

Imperial Porter gemacereerd op koffiebonen.

Imperial Porter gemacereerd op koffiebonen en 6 maanden gerijpt op Gouden Carolus Single Malt Whisky vaten.

Blonde, dry, bitter saison style beer. Bitter at first with a herbal aftertaste. Formerly brewed at Stadsbrouwerij 't Koelschip, now brewed at Deca Brouwerij.

Our tribute to one of NYC's iconic foods. Citra, El Dorado and Nelson Sauvin.

Sour Ale with Boysenberries, Black Currant, Vanilla, and Lactose. Collab with Kings Brewing

Thai-inspired Mango, Lychee, Coconut & Sago Pearl Smoothie Sour Fresh out the oven, our Bake Off Series celebrates some of the world's most-loved sweet treats, brewed in collaboration with a collection of our favourite breweries from around the world. Brewed with Thailand’s Samata Brewing, this smoothie sour takes inspiration from a beloved Thai dessert, blending ripe mango, juicy lychee, creamy coconut, and sago pearls for a rich, tropical treat. Sour Scale:2 Allergens: Malted Barley (Gluten),Oats (Gluten)

Whisky BA Raspberry, Honey & Cream Smoothie Sour Fresh out the oven, our Bake Off Series celebrates some of the world's most-loved sweet treats, brewed in collaboration with a collection of our favourite breweries from around the world. Brewed with Azvex and inspired by an iconic Scottish dessert, this whisky BA smoothie sour layers juicy fruit with creamy lactose and heather honey from Scottish Bee Co. blended with beer aged in ex-Speyside whisky barrels, adding layers of oak, vanilla, and rich whisky character. Sour Scale:3 Allergens: Malted Barley (Gluten),Lactose (Milk), Oats (Gluten)

Dark, full-boiled high-fermented beer, brewed with double mash & infused with tonka bean extract. We added enough bitterness to compensate the sweet full body.

Deep blonde in colour, Barbãr’s creamy head gives off a powerful aroma, unobtrusively scented with honey and accompanied by a bouquet of floral, spicy and citrus notes. The use of soft wheat gives a rounded attack, without heaviness. The sugar provided by the honey during the wort boiling undergoes fermentation and is converted into alcohol. Consequently, this is a soft but not sweet beer, with a touch of acidity which gives it freshness. The finish is full of finesse and without a bitter aftertaste. An original and distinctive beer whose distant origins go back to the “cervoise” brewed by our ancestors who called it “Warrior’s rest”.

This DIPA was brewed in collaboration with our friends from Warpigs. It was dry hopped with Eggers New Moon, Riwaka and Nelson Sauvin. Canned 7th of october 2026.

Once more into the Snake Den with our good friends @district96beer , we have crafted Barn Snake - a creamy, hazy concoction that slithers across your taste buds with flavors of extreme citrus. Strong, punchy notes of tropical passionfruit, grapefruit, lemon and orange from the super combination of Simcoe, Riwaka and Citra. A slight touch of dank earthy funk finishes it off. It’s a triple New England IPA, so sssssssip it sssssslowly…

Barrel-aged barleywine ale brewed with ancho chili peppers, cacao nibs, vanilla beans and cinnamon. Aged 30 months in Willet Rye, Old Fitzgerald Bourbon and Knob Creek Bourbon barrels.

Barrel Aged Chocolate Chunk Sundae is full bodied with notes of chocolate ice cream and vanilla.

This double barrel aged release of bourbon barrel aged dark star rests for one year in 7-10 year old Kentucky bourbon barrels, and then ages for another in Woodford reserve bourbon barrels. The roasted and chocolate malts complement the smooth oats to bring you a stout delight double wrapped in the gentle embrace of bourbon barrel aged warmth. A touch of sweetness dances in balance with the hops to finish a wave and then she’s gone.

We took last years Peanut Cloud and let it rest in a single Buffalo Trace bourbon barrel for just over a year before conditioning it on Peanuts and Marshmallows. Pouring full and viscous, we get aromas and balanced flavors of peanut butter cup, liquid fluffernutter, bourbon, vanilla ice cream, and fluffy marshmallow that join together into a creamy caramel Rolo finish. This one is an EQ favorite.

Our collab with Moksa from Rocklin, California is back - this time in a Barrel Aged edition! A decadent Imperial Stout aged in bourbon barrels, then infused with coconut flakes, almonds, and vanilla. 36blg

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. 30blg

Our collab with 3 Sons from Miami is back - this time in a Barrel Aged edition! A decadent Imperial Stout aged in bourbon barrels, then infused with strawberries, cacao nibs, and vanilla. 36blg

Barrel-aged imperial stout with ancho chilis, cacao nibs, Saigon cinnamon, Indonesian vanilla beans and Vietnamese coffee. Made with our friends at CLAG Brewing. *contains lactose

Barrel-aged barleywine aged 31 months in Weller Bourbon and Heaven Hill Bourbon barrels. Pouring a deep amber to reddish-brown hue, it invites you in with a warm, inviting aroma of caramelized sugar, dark fruit—think ripe plums, figs, and raisins—and a whisper of vanilla and oak.

Klasyczne, bawarskie, jasne piwo pszeniczne z osadem drożdży na dnie butelki. W smaku przyjemnie kwaskowe i zdecydowanie orzeźwiające. W aromacie – wyraźne banany i goździki. Hefeweizen? PINTA Bawarka! Classic Bavarian light wheat beer with yeast sediment at the bottom of the bottle. Pleasantly tart taste and definitely refreshing. Hefeweizen? PINTA Bawarka!

Triple IPA w/ Galaxy and Riwaka.

Fruits: Raspberries and lime Tasting notes: sour, red berries, lime Incredibly elegant and expressive, Beatific Ecstasy is a sour ale fermented with a mixed culture, plenty of raspberries and a touch of lime. The magic alchemy between the red berries and the acid kick shall take you to a beatific world.

The Craft : This Beau et Joli is a collaboration with Marc from Château de Durette.Located in the Beaujolais region, we chose the Régnié terroir for its expressive character that subtly echoes our kriek. Harvested in 2023, aged in cuve, and bottled in the spring of 2025. The Experience : The finest of Beaujolais and the Zenne Valley, tamed with a cork.A surprising bottle with aromas of candied strawberry and cherry, bright acidity, and a lively pop. An unexplored path between wine and lambic.

Unleash your potential with our Limitless IPA - A non-alcoholic beer infused with L-Theanine & Panax Ginseng & Magnesium Crafted in collaboration with La Source Brewery

This beer is inspired by many of the craft beers of Colorado, the home state of our head brewer. The stars of the show with this beer are the hops: Chinook for a complex bitterness, Columbus for dank notes, Mandarina Bavaria for tangerine and complex floral citrus, and Citra for the big tropical / citrus punch! We think this beer strikes a perfect balance between big juicy flavor and a clean dry finish.

Blond, slightly sour hybrid beer refermented with 40% Pinot Noir and Auxerrois grape juice from winemaker De Kas from Zepperen.

A wonderfully soft bed of pilsner, oats, and wheat cushion a melange of Egger’s hops. Our hand selected lots of Pesharine, Motueka, and Riwaka hops play off one another manifesting waves of sweet peaches, soft ripened papaya, and key lime zest.

The bergamot oranges are grown in Sicily and honestly smell delicious. We zested about 120 kg, and squeezed a third of them. They are quite sour, so too much juice was not going to work well with the tenderness of our one year old lambic. Together this fermented on an oaken barrel for nine months. Afterwards we diluted this concoction one to six with some more lambic until we felt the aroma from the bergamot did not drown out the lambic and let it referment in the bottle. Waiting patiently for six more months, we finally have a delicious lambic with intense bergamot in the nose, as well as more subtle hints in the mouth. A very special combination indeed. Just let it surprise you

Berliner Weisse, with 20 % wheat and 30 % rye. Collaborationbrew with our good friends from Laugar brewery (Gordexola, Spain - Basque Country).

Low carbonated for a better barrel experience. Imperial stout aged on whisky barrels from Stokerij De Molenberg (Het Anker) for 16 months.

Sterk, krachtig en tegelijk beerlijk elegant. Gebrouwen met een klassieke Belgische saisongist. Pittig op smaak gebracht met trans-pacifische hop. Te drinken met gevoel voor maat. foodpairing tip: gebraad met frietjes op grootmoeders wijze, crème brûlée

Our "small birds" are a series of pale ales experimenting with combinations of adjunct grains and hop varieties to create seasonal, sessionable pale ales. Big Bird is a continuation of some of these experiments in an amped-up Double IPA form. One of the hoppiest beers we've made to date, Big Bird is featuring a new signature hop. This new hop gives Big Bird an intense nose that zaps the senses with aromas of lime, overripe papaya, and pithy citrus. Flavors of pineapple and tangy grapefruit are balanced by a light body and dank, resinous finish. Pumped up with hop forward flavor... there's a new bird in town, and this clucker is big!

Hawaiian tropical vibes

Formerly known as Superb-Owl IPA 0.2%. Elke superheld heeft een sidekick nodig, daarom brouwden we voor onze Bird of Prey een non-alcoholisch maatje. Een verfrissende laag alcoholische IPA die je de hele nacht fris houd.

We took our Fluctuation base added lots of Oats and Wheat and combined it Citra whirlpool and a dry hop of Citra, Strata, Lotus and BRU-1. Bitrate Fluctuation pours a hazy tangerine and has citrus and floral aroma with flavors of tropical orange, papaya, rich saturated pineapple, and bright berries in a creamy #EQjuice finish with just a touch of bite that will keep your brain BPS (Bits Per Second) flowing freely with each sip!

Non-Alcoholic Belgian Blonde

This is not as much a beer as it is an experience. Originally brewed for Ebenezer’s Pub in Lovell, Maine (USA), this beer is a tribute to Albert II, sixth king of the Belgians. Nicknamed ‘laughing king’, it is only fitting that the beer named after him should put a big smile on your face. And we can safely say it does. This big mother of a Russian Imperial Stout is often considered one of our true classics. Despite the 13% ABV, you’ll find Black Albert to be dangerously drinkable. With its thick, tar-like body, it’s definitely a sipper, but the alcohol is very well-hidden. It pours pitch black and retains a strong caramel-colored head, despite the ABV. Every sip bombards you with roasty bitterness and the unique sweetness of real Belgian candy sugar. Black Albert: get tattoo’ed from the inside.

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 matured for 2 years on 16;years old whiskey casks from Clynelish Wilson & Morgan.

Black Albert & Marius, Islay peated whisky barrel aged for five years

Black Albert & Marius, Bourbon whisky maple barrel aged for 5 Years

Low carbonated for a better barrel experience. Imperial stout aged on Barbados rum barrels for 16 months.

Smoothie-style Sour Ale with a big dose of blackberry and black currant purée, as well as milk sugar.

A new version of our Black Pope coffee stout. This time we chosed a coffee from Peru (El Palto), roasted by our local coffee roastery Crossroast in Antwerp. We added 24kg of freshly roasted beans and 1kg of Vanilla beans from Tahiti to this brew.

After experimenting and based on experimead#3, this is our newest mead of our standard range. Many kilo's of blackcurrants married with mead and aged for 10 months in a red wine barrel. It's also one of the best songs of our good friends from the band Mooneye

Bourbon Barrel-Aged Imperial Stout

Pitch Black Dessert Sour - Smooth as velvet, black as night. Introducing an evolution of our jet-black dessert sour that defies expectations. Inspired by a traditional red velvet cake, we’ve blended juicy blackberries, cherries, velvety chocolate, smooth caramel and creamy vanilla in every sip. The darker half of our Velvet duo: Black Velvet, if you please.

Appelcider gemaakt van sap van oude appelvariëteiten met kweepeer, sierappel, druiven (Regent en Johanitter) dat een maceratie van 3 weken onderging. Alcoholpercentage 7,1% Crispy, fruitig en verassend met een subtiele wijntoets.

Blik op oneindig. One of the three 1 year aged on a different barrel. This one on a white port barrel - Een van de drie 1 jaar gerijpt op een ander vat. Deze op een Witte Porto vat.

This DIPA was brewed in collaboration with our friends from Stepping Stone. It was dry hopped with Citra, Superdelic, Motueka and Nectaron. Canned 7th of october 2026.

Op het eerste zicht doet dit blonde bier denken aan de wonderlijke bieren van vroeger. Dankzij zijn uitgesproken maar verfijnde bitterheid komen de gemoute ingrediënten tot hun volle recht door een smaakvol evenwicht dat tijdens de degustatie toetsen van vanille oproept, afkomstig van de tarwe. Deze combinatie benadrukt de eigenheid van dit bier: verrassend in de neus, verfrissend in de mond en karaktervol in de afdronk. Dit bier kenmerkt zich door eenvoud en natuurlijke elegantie dankzij ingrediënten die de basis vormen van echt authentieke bieren.

New version of this beer

Boer Willem is een pittig en fruitig blond biertje met een alcoholpercentage van 6,9%. Het is gebrouwen met gerst- en roggemout. De kleur komt in de buurt van 9EBC. De bitterhop werd specifiek geselecteerd om het kruidig karakter te bekomen, de aromahop zorgt dan weer voor een toets van citrus en tropisch fruit. De EBU waarde van 33 resulteert uiteindelijk in een heerlijk bitter en fris biertje.

Een bruinkleurig bier met aroma’s van gebrande mout en koffie. Smaakvol met een lichte bitterheid en anijs toets.

Our "Freaky Friday" series is about opening a portal to the world’s best breweries, and Monkish in LA is widely considered the pinnacle of hoppy beer. Bomb Atomically is one of their most famous recipes—a Citra and Galaxy Double IPA. Because Galaxy is a fickle hop, we waited until we secured a truly exceptional lot to brew this. The result is a faithful recreation of a California cult classic, using Monkish’s original artwork and recipe, allowing you to experience Torrance, LA

Dark Berries & Passionfruit PULP! Flip can to mix! This beer contains high levels of fruit that may settle in the can. After mixing, let the can rest for a few minutes to avoid foaming from the can. Store cold! This beer is vegan.

Boskeun is the nickname of Jo, one of the two brothers who preferred to brew blond beer at home. It is a special Easter beer, one of the first real Belgian Easter beers. (Slaghmuylder's paasbier being first). It has been brewed with pale malt, Golding hops, cane sugar and refermented in the bottle. It's a seasonal beer, so we suggest not to keep it eternally. The name Boskeun means rabbit of the wood (virgin wood, maybe?) and the label shows it, sampling the last brew.

2015 Limited Edition Bourbon Barrel Aged Dark Star

Blend of 18, 12, 8 month bourbon barrel-aged Dark Star in 12 year old Kentucky Bourbon barrels.

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

Feeling nostalgic this year, we dove into our Bourbon County vault and pulled out an iconic recipe. In 2013, we released “Backyard Rye” and our senior innovation manager Mike Siegel found himself hand picking mulberries off trees just steps away from our Goose Island Barrel House in Chicago. Inspired by that initial release and by his own childhood memories of picking fruit in his own backyard, Mike set to work on this year’s Bourbon County Backyard Stout.⁠ ⁠ This barrel-aged stout was first aged in bourbon barrels for at least one year, and then finished and blended with mulberries, boysenberries and marionberries. Each addition of berry contributes its own distinct flavor profile, with some adding sweetness and others providing acidity and complexity. A taste of the past, this imperial stout is a balanced and nuanced play on fresh fruit, vanilla, and chocolate.

Barleywine aged in 2nd-use bourbon barrels

Caramella or ‘candy’ in Italian is a wheatwine aged in Larceny Wheated Bourbon barrels with apple, cinnamon, and natural caramel flavor added after aging. Just like last year, the sweet smoothness from the Larceny Wheated Bourbon barrels adds a lingering warmth that complements the added flavor nuance. It’s nostalgia-inducing flavors are reminiscent of a caramel apple. Our Lead Lab Analyst, Joey Tidei, created this variant as a tribute to his love of seasonal flavors. This luscious embodiment of caramel perfectly paired with a slightly-tart apple flavor will transport you to a crisp Autumn day.

(2025) As stout ages, Goose Island’s brewers often observe a range of fruit expressions that emerge from the barrel and from time itself. Inspired by the flambéed dessert classic Cherries Jubilee, 2025 Bourbon County Brand Cherries Jubilee Stout captures the essence of cognac-soaked cherries and caramelized citrus. The beer began its aging journey in freshly emptied bourbon barrels, which impart rich layers of oak, warm vanilla and subtle baking spice. It was then finished in cognac barrels, adding elegant notes of dried fruit and contributing to a rich, full mouthfeel. Following the aging process, the stout was blended with Montmorency cherries, citrus, and panela–resulting in a velvety, decadent beer with flavors of candied dark cherry, soft vanilla and a caramelized citrus finish. 14.5% ABV.

(2025) Bourbon County Brand Stout is a beer crafted for aging. Over time, Goose Island’s imperial stout undergoes an incredible transformation within the barrel. With patience and time, the beer not only absorbs the character of the freshly emptied bourbon barrels, but also develops expressions of toasted marzipan and dried fruit—signature to Original Stout. Goose Island brings these flavors to the forefront with 2025 Bourbon County Brand Chocolate Praline Stout. First aged in freshly emptied bourbon barrels, this stout draws inspiration from the underlying decadence of chocolate, caramel, and roasted nuts found in Original. Layered with a blend of cocoa nibs, hazelnuts, almonds, cashews, and dates, this full-bodied stout showcases the classic flavors of a chocolate praline while embracing the subtle nuances imparted by the bourbon barrel. 14.6% ABV.

Working with our friends at Intelligentsia, we flew down to Guatemala to source some of the world's best coffee to use as we release the first-ever Coffee Barleywine. The beer is an English-style Barleywine, meaning malt forward, and aged in 4+ year old Heaven Hill Bourbon barrels before adding La Soledad coffee beans right before packaging to retain a bold coffee aroma and flavor.

There is nothing quite like the comforting aroma that fills the home when baking with family. Inspired by late nights in the kitchen with Mom, Goose Island employee Paul Spiller sought to capture that sweet moment in this year’s newest member of the Bourbon County Brand Stout family. 2024 Bourbon County Brand Macaroon Stout is an imperial stout aged for a full year in bourbon barrels before adding rich cocoa nibs, sweet candied ginger and toasted coconut. This decadent stout is an homage to the flavors of homemade coconut macaroons with a twist of nostalgia.

We combined things we love, orange and chocolate, taking Bourbon County into a new and exciting direction. While the chocolate compliments the Bourbon County base, the orange zest offers a point of contrast for a bold new flavor profile to delight Bourbon County fans and newcomers alike. Recipe by Oscar Sanchez and Paul Lievens.

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.

Bourbon County Special #4 Stout is an oatmeal stout variant of our original Bourbon County Stout recipe, also aged in bourbon barrels, that uses crystal oats to add a nutty character and a smooth mouthfeel. After barrel aging, we added Intelligentsia Coffee, both their cold coffee and single origin coffee beans from Ethiopia, called “Metad Buku,” to bring out a pleasant fruity coffee character. Lastly bourbon barrel-aged maple syrup from Bissell Maple Farm in Ohio is added which provides complexity to the nutty oats and coffee to round out the flavors, ultimately reminiscent of your breakfast ‘special’ at the local diner.

The Original Goose Island Bourbon County Brand Stout. Intense aromas of charred oak, vanilla, caramel, smoke.

Brewed in honor of the 1000th batch at our original Clybourn brewpub. A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke. One sip has more flavor than your average case of beer.

This year’s Bourbon County Stout, aged in a mix of Heaven Hill, Buffalo Trace, and Wild Turkey barrels, yields a rich, complex mouthfeel. Flavors of cocoa, fudge, vanilla, caramel, almond, plus leather and tobacco, permeate this beer and deepen with each sip. We’ve bottled Bourbon County Stout for 15 years and this year’s vintage is one that you will want to hold on to for years to come.

The Original Bourbon Barrel aged Imperial Stout. Our primary focus every year is to make this beer the best that it’s ever been, with the best ingredients, which includes the finest of bourbon whiskey barrels. This year’s Bourbon County Stout is aged in a mix of bourbon barrels from a variety of whiskey distilleries. Barrel-aged for a year to develop the complexity that only time can provide, Bourbon County Stout boasts a unique blend of flavors such as fudge, vanilla and caramel — topped off with a rich, complex mouthfeel.

Our rich imperial stout is blended from a mix of bourbon barrels from distilleries such as Heaven Hill, Wild Turkey, and Buffalo Trace, each aged in freshly emptied bourbon barrels for 8-14 months. Expect flavors of chocolate and vanilla, oak, whiskey, and molasses, followed by caramel, berry fruit, and almond.

(2025) 2025 Bourbon County Brand Original Stout was aged in a blend of freshly emptied barrels from Buffalo Trace, Heaven Hill, Four Roses, and Wild Turkey. With an average aging time of 14 months, this stout delivers deeply developed flavors of fudge, vanilla, and caramelized sugar—all wrapped in a rich, decadent mouthfeel. 14.8% ABV.

The Bourgogne des Flandres Blonde pays homage on its label to Bruges’ belfry, a distinction it shares with the well-known mellow brown ale. It is a subtle, light blond ale which is top-fermented and undergoes secondary fermentation in the bottle. Its dark alter ego has a distinctly peppery character. The blond variant produces a richly bitter sensation in the mouth from the first sip, which quickly develops across the entire palate. Its marked bitterness slightly masks the reality of its alcohol content, above all in the aftertaste. It finishes on a strong, dry, short-lived note of bitterness.

13% Double Amazonian Pepper Stout (Cognac Barrel Aged). Vorig jaar maakten we samen met Daorovida uit Brazilië niet één, maar twee collabs! De tweede lag een jaartje te rijpen op vaten. Het werd een exuberante Double Stout van 13% met gerookte pepers uit het Amazonwoud, en copieuze hoeveelheden esdoornsiroop. Dit bier werd op Cognac vaten gelegd en is veel steviger in peper maar zachter in Maple Syrup dan haar mildere zusje op Maple Syrup vaten. 13% Double Amazonian Pepper Stout (Cognac Barrel Aged). Last year, we collaborated with Daorovida from Brazil on not one, but two projects! The second one was left to mature in barrels for a year. It became an exuberant 13% Double Stout with smoked peppers from the Amazon rainforest and copious amounts of maple syrup. This beer was aged in Cognac barrels and is stronger in pepper but milder in maple syrup than her softer sister aged in Maple Syrup barrels.

13% Double Amazonian Pepper Stout (Maple Syrup Barrel Aged). Vorig jaar maakten we samen met Daorovida uit Brazilië niet één, maar twee collabs! De tweede lag een jaartje te rijpen op vaten. Het werd een exuberante Double Stout van 13% met gerookte pepers uit het Amazonwoud, en copieuze hoeveelheden esdoornsiroop. Dit bier werd op Maple Syrup vaten gelegd, en is milder in peper maar sterker in Maple Syrup dan haar pikanter zusje op Cognac vaten. 13% Double Amazonian Pepper Stout (Maple Syrup Barrel Aged). Last year, we collaborated with Daorovida from Brazil on not one, but two projects! The second one was left to mature in barrels for a year. It became an exuberant 13% Double Stout with smoked peppers from the Amazon rainforest and copious amounts of maple syrup. This beer was aged in maple syrup barrels and is milder in pepper but stronger in maple syrup than her spicier sister aged in Cognac barrels.

Fremont Brewing began as a dream in 2008. Years later, our dream has come true in each and every one of you, our craft beer family. And like every family, we have had our ups and our downs, but we keep coming back together knowing we are stronger together. In your hands is a special nod to you, a gift for now that will continue to give many years from now should you have the patience to wait…Brew 9000. This English-style barleywine ale uses floor-malted English barley, Noble hops, and is aged in 10-15 year-old, single use bourbon barrels for 16 months to bring you a complex and subtle craft beer flavor experience. We brewed this to celebrate brewing our 9000th brew, and we look forward to sharing it with you, our craft beer family. “Barleywine Ale Is Life.” – VWP Down & Dirty: Maris Otter Pale and Carafa 2 Special malts with White Wheat and Chinook and East Kent Goldings hops. Color: Ruby brown Dark brown with a gentle haze, this barley wine greets the senses with rich aromas of molasses, toffee, brown sugar, cola, vanilla, whiskey, and dried fruits, layered with hints of oak and biscuit. On the palate, it’s intensely sweet and full-bodied, with warming alcohol and subtle carbonation that adds a delicate tingling sensation. Best enjoyed in small pours, this complex, fruit-forward beer delivers a bold, indulgent experience for those who love layered, boozy sweetness. Availability: Released April 25, 2026, limited Fresh Range: Age this beer, or try one now...go on.

A rich, roasted breakfast stout, layered with chocolate, caramel and maple. Cold-steeped coffee beans lend cocoa, caramel and a gentle roast, while sweet maple warmth sits atop a chocolate-toffee malt base. Goldings hops provide clean bitterness and a touch of spice, perfectly balanced.

Non alcoholic IPA

A hazy Imperial IPA brewed with a hand-selected blend of hops giving notes of cherry lime soda, passionfruit, pine and lychee nectar. Brewed with: Citra, Citra Cryo, Citra Incognito, Galaxy, El Dorado, Motueka

Het van oudsher Brugse stadsbier, krachtig en bitterzoet. BRUGGE Tripel heeft een mooie goudblonde kleur en een stevig, rotsachtig schuim dat een tekening van Brugs kantwerk achterlaat op het glas. Het aroma heeft een typisch fenolisch gerookte toets en de smaak is bitter, rijk en romig. Het geheim van het stadsbier BRUGGE Tripel is gelegen in de eigen samenstelling van het kruidenmengsel ‘gruut’, dat haar smaak en aroma verrijkt. In Brugge werd al wie bier brouwde verplicht een ‘gruut’ te gebruiken en dat aan te kopen in het stedelijke kruidenhuis, ‘Gruuthuse’ genaamd. Jan van Brugge en zijn nazaten, die later Van Gruuthuse werden genoemd, kregen tot laat in de 16e eeuw het monopolie op de verkoop van het Brugse ‘gruut’. Terzelfdertijd werden taksen geheven ten voordele van de Graaf van Vlaanderen. In BRUGGE Tripel wordt deze middeleeuwse traditie verdergezet.

Brugse Zot is a goldenblond beer with a rich froth and a fruity flavouring. The beer is brewed with four different kinds of malt and two aromatic varieties of hop which give the beer its unique taste. With an alcochol degrees proof of 6 % Vol it is a well balanced, easy drinking beer with character. Brugse Zot is a natural beer born out of a selection of only the best ingredients. Thanks to the refermentation in the bottle, the beer has a longer natural life.

Here it is!! Our latest baby, of which we are very proud: the BRUXELLENSIS, 4 months bottle refermented with 100% Brussels Brettanomyces yeast. Amber colored with copper reflections, very fruity (pineapple and red fruits), sustained by hop flavors and complex notes of old leather. In spite of its 6,5%, its dry and bitter finish makes it a surprising thirst-quencher.

We rolled up our sleeves for Busy Beavers. The goal was simple: a pale, deeply hazy IPA with that signature pillowy mouthfeel. We nailed it by stacking the grist with Extra Pale malt, flaked oats, and wheat. The Saturated yeast works its magic to unleash a massive dry-hop combo of Rakau, Mosaic, Enigma, and Mosaic Spectrum. Expect a full-on rush of stone fruit and tropical flavors in every single sip. Insane integration. Fresh juice for those who never stop grinding.

Bux Beer is a dark brown beer with a dense foam head. The different types of malts ensure its refined flavor. The aroma of raisins and brown sugar makes the beer special. Raisins provide a good initial taste and the bitterness of the hops gives just enough counterweight so the beer is balanced and enjoyable

Beautiful dark red beer, with a thick purple-pink foam. Clearly, sweet cherry on the nose. The taste allows the natural cherry to shine, and leads to a fruity, slightly bitter aftertaste, where the alcohol also gives an extra touch. Best served cold for the best experience.

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

Strong, Blond, Belgian. 8.5% Vol. CORNET is a blond Belgian beer with a unique taste: powerful yet soft, thanks to the addition of oak wood chips during the brewing process.

4.1% Italian Pilsner (Amarillo, Centennial, Willamette) - Er kunnen prachtige dingen gebeuren als Belgen de handen ineen slaan. Samen met NORM uit Luik hebben we deze Italian Pilsner ontwikkeld. Deze zeer drinkbare pils van 4,1% is subtiel gehopt met Centennial en Willamette en gefermenteerd met een ultramoderne lager-giststam, ontwikkeld door de vrienden en gistmagiërs van Escarpment Labs. Een zuiver gistprofiel en hoptransformatie op zijn best. 4.1% Italian Pilsner (Amarillo, Centennial, Willamette) - This highly crushable Italian Pilsner of 4.1%, brewed with Norm Brewery and delicately hopped with Centennial and Willamette and fermented with a state-of-the-art lager strain developped by the buddies and yeast magicians of Escarpment labs. Clean yeast profile and hop transformation at its best!

Belgische quadruple, 6 maanden gerijpt op rode porto barrels!

Brewed in collaboration with Steamy Windows -Gent's favorite dumpling bar. A mix of pale, pilsner and Munich malts give this beer it's golden color and light, malty backbone. A dose of lemongrass and Mandarina Bavaria hops bring the Asian-inspired twist to this golden beauty.

Druivensaison van 8,7% met Belgische Muscaris en Duitse Riesling. Na de hoofdgisting werd er vers geperst druivensap aan het brouwsel toegevoegd. Dit cleane bier werd op die manier geïnoculeerd met de wilde gist -en bacterieculturen van op de verschillende wijngaarden. Grape Farmhouse Ale at 8.7% with Belgian Muscaris and German Riesling. After primary fermentation, freshly freshly squeezed grape juice to the brew. This clean beer was thus inoculated with the wild yeast and bacterial cultures from on the various vineyards. Artwork door Ysbear

Three of our dankest hops combine in this sticky, hazy, full-throttle DIPA. Showcasing the best of Nelson Sauvin, Mosaic and Enigma for notes of resin, cedar and flinty white wine.

Blond bier met Rakau Hop en bio henepzaad zonder Thc

Our latest imperial stout was inspired by the sweet taste of a certain chocolate caramel egg... With each sip there’s a velvety texture among layers of intense chocolate and smooth caramel. Through an extended boil we’ve dialled those Maillard reactions into overdrive, encapsulating the unique gooey goodness and caramelised sweetness in a decadent dessert stout.

This beer was brewed to be an all-nighter. It's easy drinking but with plenty of hop bite to leave you thirsty for another. It has a mix of Belgian Cascade, Simcoe and just a bit of Citra. Most of the hops end up in the whirlpool, which is what gives it the complex bitterness. A small dry hop lends a hint of lemon zest and pine. The grain bill is just pilsner and wheat, making a brilliant pale yellow. At 4.3%, you won't feel bad about throwing back more than one.

Lindemans Cassis is a balanced, indulgent fruit lambic made from a one-year-old lambic base and blackcurrant berries. thanks to its dark purple hue and its berry aromas, this lambic is reminiscent of wine. The taste is intense and sparkling with a sour-sweet finish.

Classic West Coast Double IPA with Centennial, Citra and Simcoe

4.8% Belgian Pale-Ale - Samen met Boundary Brewing uit Noord-Ierland creëerden we deze licht hazy Belgian Bitter Pale Ale. Pale ale, pilsmout en een vleugje ruwe tarwe in combinatie met Belgische gist geven deze ale meteen zijn oorsprong prijs. Saaz, Styrian Golding en Merkur geven dit bier zijn pittige duwtje in de rug. Peper, gras, wat citrus in de rug... Geloof ons, dit bier is heel wat voor zijn 4,8%. 4.8% Belgian Pale-Ale - Together with Boundary Brewing from Northern-Ireland we created this slightly hazy Belgian bitter pale ale. Pale ale, pilsner malt and a touch of raw wheat in combination with Belgian yeast reveals this ale its origins straight away. Saaz, Styrian Golding and Merkur give this beer its tangy push. Pepper, grass, some citrus in the back... Believe us this beer is a lot for it's 4,8%.

Met de zomer in aantocht maakten we een kriek zoals we hem zelf zouden willen drinken. Bulkend van het fruit, fris zurig, complex, wild en een lichte toets van amandel die doorheen het geheel zweeft. We gingen op zoek naar verschillenden houten vaten in onze barrel room en maakten een blend die een mooie basis kon vormen voor dit bier. Een wilde Saison, Grape Ale, Oude Lambiek, en een beetje van onze grootste trots: Méthode Gentoise. Op deze blend van 1500 liter lieten we 630 Kilogram 6 weken macereren! De flessen zijn ook met nagisting, dus laat ze gerust even koel in de kelder bewaren :) With summer approaching, we made a kriek as we would like to drink it ourselves. Bursting with fruit, crisp, complex, wild and a light touch of almond soaring through it all. We went looking for several wooden barrels in our barrel room and made a blend that could form a nice base for this beer. A wild Saison, Grape Ale, Old Lambic, and a bit of our greatest pride: Méthode Gentoise. On this 1500-litre blend, we let 630 Kilograms macerate for 6 weeks! The bottles are also conditioned, so feel free to leave them cool in the cellar for a while :)

A hazy Imperial IPA brewed with our pals at Two Tides Brewing containing a heaping helping of some dank and fruity hops giving notes of orange, tropical juice blend, dry white grape and some dankness. Brewed with: Citra, Galaxy, Nelson Sauvin, Columbus Cryo

An Imperial IPA brewed with a hand-selected blend of hops giving notes of mango, lychee, and bright pineapple. Brewed with: Mosaic, Citra, Rakau

Chimay 150 was brewed to celebrate the 150th birthday of the brewery based at the Abbey de Scourmont. Chimay 150 is a strong, blond beer that is refreshing and fruity, tasty and intense. Its mint, bergamot, lime and eucalyptus aromas are enhanced by a touch of invigorating ginger. Its mellow, rounded body and smoky, spicy flavour is typical of Chimay beers. Brewed with Saaz and Hallertau Mittelfrüh hops, a secret spice is added to produce this unique taste.

Chimay Yellow, the latest of our Trappist range, is a celebration of 175 years of brewing at the Abbey of Scourmont. Chimay Yellow is brewed at the abbey in the purest Trappist tradition and embodies the authenticity, quality and expertise that are Chimay’s signature. It is an exceptional new addition, to be discovered and shared, which enriches our brewing heritage.

Named Cinq Cents in 75 cl (25.4 fl.oz.) bottles, this beer, with its typical golden color, slightly hazy appearance and fine head, is especially characterized by its aroma which results from an agreeable combination of fresh hops and yeast. It was first brewed by the monks of Chimay at Scourmont Abbey in 1966. Above all it is the fruity notes of muscat and raisins that give this beer a particularly attractive aroma.

Brewed from very similar ingredients as the Première but paler and spiced with coriander. It was intended only to be consumed by the abbey monks or at the nearby inn Auberge de Poteaupré, which is associated with the abbey. The Dorée is now widely available to consumers and can is enjoyable as as a refreshing dessert beer, because it is lower in alcohol content than the rest of the Chimay family ales.

The Chimay Blue Cap, baptized "Grande Reserve" in 750 ml bottles is a dark Trappist beer with a powerful aroma, the complex flavor of which improves across the years. It was first brewed as a Christmas beer by the monks of Scourmont Abbey in 1956. This authentic Belgian beer, whose tinge of fresh yeast is associated with a light rosy flowery touch, is particularly pleasant. Its aroma, perceived as one enjoys it, only accents the delightful sensations revealed by the odor, all revealing a light but agreeable caramelized note. It is ideally served at cellar temperature (10 to 12°C).

The "Grande Réserve" barrel fermented is an exceptional beer that benefits from triple fermentation and extended maturing in barrels. Unfiltered, unpasteurised, this beer has an incomparable rounded, wooden flavour. A balance between roundness and power that will be appreciated at best between 6 months and 1 year after its bottling. This edition from February 2017 boasts an excellent blend of the characters of Chimay Blue and Rum. 36% French oak 42% American oak 22% Rum Produced in limited amounts using craft-brewing methods. The sophisticated bouquet is perfectly showcased when served at a temperature of between 10 and 12°C.

First sold in 75 cl (25.4 fl.oz.) bottles, it is noted for its copper color and as the first beer brewed by the monks of Chimay in 1862. Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance. Its taste, which imparts a silky sensation to the tongue, is made refreshing by a light touch of bitterness. To the palate, the taster perceives a pleasant astringency which complements the flavor qualities of this beer very harmoniously. This top-fermented Trappist beer, re fermented in the bottle, is not pasteurized.

**Imperial Stout with Cacao, Cinnamon, and Vanuatu Vanilla - 10.5% abv**

9 maanden op portugese ginjinha barrel

Dive headfirst into decadence with our Chocolate River Imperial Stout, the thickest, most indulgent stout we’ve ever released. Inspired by a fantasy of swirling sweetness, this imperial stout delivers waves of deep chocolate malt, velvety cocoa, and a luxurious, sticky body. No golden ticket required.

Our chocolate superhero is aiming high. Chocotástico is an Imperial Pastry Stout conceived to take cocoa to another dimension. Brewed with a complex base of 8 malts, including chocolate and roasted varieties, we’ve pushed the flavor intensity to the next level by adding cocoa powder and chocolate nibs during the hot side of the process. To give it even more superpowers, we conditioned the beer with caramel, lactose, and a touch of salt to make every note pop and flood the palate. On the tongue, it’s pure sweetness leaving a long, warm, and decadent finish. A high-intensity liquid dessert.

This Barley Wine was aged for 54 months in bourbon barrels. We added 200g per liter of Coconut from Philippines to it before bottling

St.Bernardus Christmas Ale is, as its name implies, a typical winter beer. This dark beer is filled with winter cheer and feels like Christmas in a bottle: warm, cosy, and really inviting to enjoy together with friends or family. St.Bernardus Christmas Ale takes on a splendid dark-brown colour that is topped off with a cream-coloured layer of froth. It’s an intensely dark beer with a full, yet slightly fruity flavour, overflowing with the tastes of winter and zesty seasonal aromas. Aniseed notes are complemented by hints of creamy caramel and fire-roasted chestnuts. This zestiness shows no signes of abating, pushing through to a magnificent finish of dried fruits and chocolate.

Nelson, Peacharine & Motueka

Second release of Cider Lambic

Our first cider made like a champagne! With methode traditionelle we let the bottled cider age for 10 months 'sur lie' and then put them upside down to freeze the neck of the bottle and shoot the yeast out! with minimum dosage we make this first special cider :). Next year again?! Apples from old Belgian varieties collab with ciderie Iduna made at De Mederie

Every September, we travel to Yakima, Washington, to hand-select the most aromatic hops in the world. For our 2026 selection, we’ve partnered with Coleman Agriculture to showcase a specific lot of Citra. This collaboration with Yakima Chief is an exclusive look at what that specific harvest tastes like: massive notes of mango peel, lime, and lychee. It is a celebration of the grower and the raw intensity of the harvest.

Notes of peach orange tangerine

IPA - Citra, Nelson Sauvin, Motueka, Nectaron, NZ Cascade, Southern Cross, Superdelic, Peacharine, Rakau, Riwaka, Nelson Bliss, Waimea

The Grand Reserva has matured for 36 months at Struise brewery in wine barrels from Provins winery in Wallis Switzerland, Olorosso sherry barrels from Jerez Spain, and was blended with the Swiss Grand Cru version that matured at 2364 meters of altitude.

Sharp, precise, and soaring with intensity, Clear Cut is a West Coast IPA that hits with predator-like accuracy. A classic trio of Citra, Nelson Sauvin, and Simcoe delivers a crystal-clear profile of dank pine, zesty grapefruit, and crushed white grapes, finishing with a crisp, bitter bite that cuts right through the noise.

Colaboración para celebrar el primer aniversario en nuestra nueva fábrica, elaborado con nuestros grandes amiguetes franceses - Prizm. Clickbait es una intensa experiencia tropical: mango, maracuyá y pomelo, matices de coco y melocotón danzan juntas en el paladar. Con cuerpazo mullido, suave y sedoso, aparejada con el amargor justo.

This refreshingly zesty dry-hopped AF sour was brewed with our pals at We Can Be Friends, for all the flavour and none of the hangovers. Bursting with bright, citrus notes, we conditioned our mixed fermentation sour base beer on Sicilian lemons, zest, and fresh orange juice, while a generous dry hop of Krush T90 and Azacca Cryo adds layers of tropical and stone fruit notes, balancing the tartness with a big, juicy finish.

DDH New England Double IPA with Citra ,Strata & Krush Hyperboost collab with HARLAND

(2025) Imperial Coffee Stout brewed with ancho chile peppers, cacao nibs, vanilla beans, coffee and cinnamon sticks. 10.5% ABV.

Non-alcoholic Berliner Weisse with raspberries

Double IPA aux houblons Nelson Sauvin, Nectaron, Motueka & Riwaka

IPA - Riwaka, Idaho 7, Citra

We set out to push the limits of chocolate-cookie decadence to welcome back our music-playing-magical truck series with Cookies & Cream Pop-Batch 3. We used our upped dosage of crushed sandwich cookies along with a healthy dose of Madagascar Vanilla Beans, Cacao Nibs, Cake Mix, and a touch of Lactose. Cookies & Cream Pop pours black with a saturated head releasing aromas of chocolate syrup, cookie wafers, creamy vanilla cookie center, and deep fudge brownie. A creamy and thick mouthfeel morphs into sweet layers of fudge and crushed-cookie-blizzard-ice-cream shake. This nostalgic treat will take you back to hearing the sounds of the ice cream truck after just a few sips!

A swirl of Scottish berries wrapped in creamy vanilla and fluffy candy floss. Sweet and dreamy with soft, cakey notes drifting through clouds of melt-in-your-mouth candy floss flavour. A nostalgic childhood treat reimagined for grown-up tastes. Sour Scale: 2 Allergens: Malted Barley & Oats (Gluten), Candy Floss (Milk)

Imperial Stout w/ Cocoa Nibs & Orange Peel. Aged for 12 months in MGP Bourbon and Ginja Barrels. Adjuncts breakdown: - Barrel Aged Cocoa Nibs from Dominican Republic, - Organic Orange Zest. Barrels breakdown: 60% Wild Turkey 40% Portuguese Cherry Liqueur (Ginja)

Nelson, Waimea & Citra Collaboration with Sudden Death

We met Andrew from Flatland at MBCB in Beijing and knew right away we had to brew a collab together. We went all in on a super juicy Double NEIPA, hopped with Citra, Galaxy, and Dolcita. Expect an explosion of passion fruit, ripe mango, and peach, with juicy mandarin notes rounding it all out. 20blg

This right here is the crème de la crème, or should we say cream? All jokes aside, we packed this beer with oats and some classic new world hops like Citra and Riwaka. For this silky smooth cream ipa we used the new Pompona yeast which you will see us use is some other ipa's coming out as well. April fools? I Don't think so! One of our favourite beerstyles to brew and drink is here.

Small scale collab between De Mederie & Alvinne. A blend of Bourbon B.A. Cuvee de Mortagne with Red wine B.A. Cherry mead.

Barrel Aged version of 'Sigma'. Aged on red wine barrels (Margaux, St-Emilion or Pomerol). Macerated with Blueberries.

This Beer is our 2025 version on our brut Beer. Recipe based on our InnerFox Tripel, but with a higher alcohol content and refermented with Champagne Yeast. A small amount of our own Gin we developed earlier in 2025 was added to the beer. Perfect beer for the holiday season! Cheers Read Less

Cuvée Watou heeft een aangename goudblonde kleur met een volle romige schuimkraag die volledig tot zijn recht komt door de spitse vorm van het glas. Bij het degusteren wordt eerst een zachte niet al te bittere fruitsmaak waargenomen, die overgaat in een lichte afdronk van citrus en sinaas. Door het parelen is dit bier extra verfrissend. Cuvée Watou has a pleasant golden-blonde colour with a full, creamy head, which is enhanced even more by the tulip shape of the glass. The attack is characterised by mild, none too bitter fruit flavours, gradually edging towards a light citrus and orange finish. This beer is even more refreshing because of its gentle bubbles.

Cuvée Watou Rouge has a blood-red colour that permeates into the creamy, foamy head. When tasting it, the sweet, fruity aroma is quite prominent, first of all, after which the taste of cherries and raspberries prevails. The soft after-taste, which does not linger for too long, creates a feeling for more. In short: summer in a glass. Cuvée Watou Rouge was brought onto the market in 2019, at the request of our customers. After a one-year research period, our brew master was satisfied with the fruit combination that he had put together. This typical Rouge can tempt both men and women and should be seen as a fruit beer with a savouring character.

The addition of dried orange peel at the boiling stage brings a pleasantly fruity aroma to the fore. It harmonises quite beautifully with the well-rounded and delicate taste of this beer.

Dark and roasted, a little sweeter than the previous edition. Full grain beer with big flavors for the stout lovers.

We’re excited to announce another strong collaboration with our good friends at Other Half! Yes, you’re awake! This is what happens when Parish’s DDH Ghost DNA meets Other Half’s Double Citra Daydream magic: DDH Ghost Daydream. Featuring only Citra hops in obscene quantities throughout, this Oat Cream variant of our most popular DIPA gets the Other Half flaked oats + milk sugar treatment to create a hop bomb with a finish so soft you’ll be wondering if this is real life or just a dream.

Jouw verdiende pak slaag in een glas! Een stevige stout met walnoten. - kleur: zwart - complex volmondig bier van 10% Alc.Vol. - gebrande aroma's met walnoten - hergisting op 33 cl-fles - EBC: 130 - IBU: 70 - 23,5° plato

Ontdek DUNEKEUN TRIPEL, een karaktervol blond bier die traditie en innovatie perfect weet te combineren. Deze goudblonde parel ondergaat een unieke rijping op appelhout, wat zorgt voor een subtiel fruitig aroma en een verfijnde, licht kruidige toets. Met zijn volle smaak, en elegante afdronk is dit niet zomaar een tripel, maar een beleving voor de echte bierliefhebber.

5.8% Belgische Saison - Als je dit gezicht ziet, weet je dat een van ons lands mooiste bierstijlen terug de revue passeert. Da boy Tommy, oftewel een saison van 5.8% met de Engelse hoppen Jester en Fuggles. 5.8% Belgian Saison - When you see this face, you know that one of our country's finest beer styles is making a comeback. Da boy Tommy, a 5.8% saison brewed with English Jester and Fuggles hops.

This “Runner’s High” triple IPA has one of our biggest malt bills, loaded with fluffy oats and crisp wheat. Dry hopped very aggressively with Citra, Idaho 7, Simcoe and a touch of Columbus. Your daily personal best is well within reach. You can do it. We know you can do it.

Hops Freestyle Rakau, Freestyle Riwaka, Freestyle Waimea, Freestyle Nelson Sauvin, Roy Farms Citra Liquid Lupulin, Freestyle Nelson Bliss Hop Kief

Gabe and his team blended three different beers, each of them already exceptional on its own: 1) A double oaked version of their beloved A Deal With the Devil aged a total of 31 months in Bernheim original wheat whiskey. Hemingway rye whiskey, and Sazerac rye whiskey barrels 2) A double oaked Double Dark Ale aged for 35 months in Willett rye whiskey and Calumet Farms bourbon barrels 3) A BA Belgian Quad aged 35 months in Calumet Farms bourbon barrels Then they conditioned the blend on organic cacao nibs from Ghana to amp up the fudgy vibes.

2.8% Belgische Grisette - Dat we verzot zijn op grisettes wisten jullie al langer. Deze keer gaan we nog lager in alcohol en duiken we onder de 3%. 2.8%,Superverfrissend, droog en heel dorstlessend. De hoppen in de hoofdrol zijn Saaz, Rakau en Motueka. 2.8% Belgian Grisette - You already knew we love grisettes. This time, we're going even lower in alcohol, dipping below 3%. 2.8%, super refreshing, dry and very thirst-quenching. The hops in the spotlight are Saaz, Rakau and Motueka.

Imperial stout with Creme Brulee and toasted pecans

Copper-brown quadrupel. Easy drinking, yet complex.

In celebration of our first ever released Brewmaster’s Collective Exclusive beer, Dark Ray, we proudly introduce Darker Ray, a heightened, more robust, and deeper iteration of the 2021 offering. Crafted with nearly 200 pounds of coconut, 125 pounds of cocoa nibs, and 20 pounds of Madagascar Vanilla, this Barrel-aged stout delivers a burst of flavor with every indulgent sip.

A double IPA with divine impact: Dynaboost Citra bursts into a cloud of citrus and tropical fruit, Cryo Cascade pulls the citrus even higher and Mosaic provides layered aromas of sweet fruit, berries and a light woodiness throughout the beer. Full, aromatic and uncompromising heavenly.

Daydream Fields is een frisse, fruitige session IPA die licht en toegankelijk is, maar toch vol smaak zit. Verwacht zachte tropische tonen, een speelse twist en een heerlijk doordrinkbaar karakter. Fris, fruitig en licht dit bier vangt de essentie van een zomerse dag. Het nodigt uit tot lachen, verhalen delen en simpelweg genieten van het moment, terwijl de zon langzaam ondergaat.

Bright and crispy lager hopped in a West Coast style way with Saaz, Hallertau, Chinook and Motueka. Two different styles mixing tradition and modernity, where crisp meets hops !

This is the house beer for the famous De Garre pub in Bruges, Belgium. Brewed using traditional Belgian triple base with three times the amount of malt allows the brewer to achieve the 11% ABV

Barleywine 9 maanden in ginjinha barrel

Do you like extreme's? Then De Poes wil not be your love. However If you like balance and subtle flavours with lovely light hoppiness then this might very well become your fluid love!

Miiiaaam érable, caramel et pécan!! contient du lactose

Death By C.C.C is the epitome of the Caribbean Chocolate Cake series. The 2024 edition is the richest, thickest, most indulgent so far, with aromatic Amburana wood and silky vanilla.

The allusion to pink elephants and the choice of names is not due to chance. With a particular character, the unique taste results from triple fermentation and the use of three different yeast strains. Sweet, biscuit malt backbone, supported by pleasant warmth and spice, finishes well rounded, floral, and dry. Color and Sight: Pale blond, the fine and regular sparkle creates a nice, stable foam head. Scent: Slightly malty, heavy touch of alcohol, spicy. Taste: A good shot of alcohol ignites in the mouth, as it were, which really warms the tongue and palate. The taste is also characterized by its roundness. The finish is strong, long and dry bitter.

IPA - Motueka, Riwaka, Limequat Hop Kief

This Imperial Stout was laid to rest for over a Year on a Dumbarton Single Grain cask from the Vintage year 2000. The name was chosen as an ode to the now demolished distillery Dumbarton in Scotland, which was part of the famous Ballantine's blend. In 2008 demolition started. Artwork shows a Distillery where nature took over.

Double IPA - Citra, NZ Cascade, NZ Cascade Hop Kief

Double IPA - Freestyle Southern Cross, Eclipse Liquid Lupulin, Nelson Sauvin

Double IPA - Nelson Sauvin, Citra, Galaxy Liquid Lupulin, Vic Secret Liquid Lupulin

A prolonged repose in bourbon-soaked American oak barrels adorns a dark chocolate profile with notes of toasted coconut and vanilla. A rich, supple texture belies the unholy power of our Imperial Oatmeal Stout.

This exotic rendition of Deth's Tar owes its adjunct-adjacent cinnamon, coconut, and maple demeanor to a portion of the blend being finished in several young Brazilian Amburana barrels. Baking spice aromatics evolve as the beer warms in-glass, providing a dynamic sipping experience for anyone feeling nostalgic for a certain classic toasty, crunchy cereal - without the cloying sweetness.

Untamed hops. We've brewed this DDH IPA on a base of Lager malt with generous additions of malted wheat, flaked wheat and raw wheat, creating a silky mouthfeel, hazy and a pale, glowing appearance. Mosaic kicks things off in the whirlpool with a burst of tropical aromas. Then Nelson Sauvin, Strata Cryo and a second addition of Mosaic take over in the dry hop, layering mango, wild berries, white grape and a distinctive dank character with hints of diesel funk. A firm touch of bitterness brings everything into balance. When the wolf knocks at the door, invite it in.

Donker bier met een behoorlijke mout en hopbitterheid. In combinatie met de gebrande toetsen van de mout, en de grassigheid van de Magnum hoppen, doet dit bier zeker zijn naam eer aan.

Belgian spontaneous sour ale from Flanders. Aged for 5 years in Bordeaux barrels.

5.5% Amaro inspired West Coast Farmhouse IPA - DO YOU WANT TO SEE MY HOP FRIDGE is het resultaat en een kruising tussen een west coast IPA, een Amaro (Italiaanse likeur) en een farmhouse ale. 25% onbewerkte granen (spelt en haver) voor de rustieke farmhouse-touch, duizendblad en moerasspirea voor de kruidige Amaro-touch. Naast de hopbitterheid willen we dat de kruiden een lange en aanhoudende bitterheid creëren, waardoor alles zo goed doordrinkbaar is. We namen de To Øl collega’s mee naar onze hopkoelkast en lieten ze enkele pareltjes zien die we daar hadden verstopt. We selecteerden een grote hoeveelheid Riwaka, Comet, Chinook en Colombus omdat we harsige, dennen- en benzinearoma's wilden. 5.5% Amaro inspired West Coast Farmhouse IPA - The result is a 5.8% ABV crossover of a west coast IPA, an Amaro (Italian Liquor), and a farmhouse ale. 25% Raw grains (spelt and oats) for the rustic farmhouse touch, Yarrow and Meadowsweet or the herbal Amaro touch. Besides the hop bitterness we want the herbs to create a long and lingering bitterness which makes everything so digestible. We took them to our hopfridge and showed them some gems we had hidden there. We selected a vast amount of Riwaka, Comet, Chinook and Colombus because we wanted dank, piny and petrol aromas.

Double IPA dry hopped with Kohatu, Citra and Simcoe.

Kettle Sour, Dry Hopped Dr. Rudi

This year’s version of our annual blueberry cheesecake-inspired imperial stout Anagram is a 14% double barrel version. Together with our friends at Dugges, we continue to be inspired and experiment, this time it comes in an extra expressive bottle screen printed with five colors. Brewed with blueberries and aromas.

1000 grams/L blackcurrant (zwarte bes) A LOT of honey A tribute to the famous en very intense meads from usa producers. & 1 year barrel aged on a red wine barrel.

An Imperial Oat Cream IPA loaded with Citra and Citra Cryo like it’s going out of style.

Double Dry Hopped Double IPA au houblon Simcoe

This amplified version of Stillings Street IPA features a double dose of Nelson Sauvin in the dry hop. Hazy, pale orange in appearance with intensely aromatic qualities of kiwi, white grape and lemongrass on the nose. Delicate flavors of citrus zest, pineapple and cantaloupe are accentuated with crisp malt character, mild bitterness, and a soft, effervescent mouthfeel.

DOUBLE LUPULA • Ultra Hopped Ale • 8% Heavily Hopped with: Freestyle Riwaka Freestyle Motueka Citra Liquid Lupulin Freestyle Riwaka Hop Kief

Our most mango-packed beer yet! We started with a base fermented for four months in tank using our most tropical-forward yeast strains, building layers of overripe tropical fruit, juicy fruit gummies, and a subtle touch of Brettanomyces funk. From there, we refermented it on an enormous 300 g/L of Indian Alphonso mango, amplifying the lush, fruit-saturated character to the max.

This beer is not from De Meester! It's a blend by Bart Van Poucke. Don't rate it as a De Meester beer!!! Mengeling van 50% Douze (Brouwerij De Meester en 50% Pannepot (De Struise Brouwers). Naar een idee van Bart Vanpoucke.

Five years of experience on the DREAM series have led us to craft a Hazy IPA, deeply rooted in the Surréaliste DNA — now finally available in 33cl. Overflowing with vibrant notes of mango, guava, and passion fruit, it unfolds into delicate hints of citrus and ripe peach. Gently bitter, irresistibly smooth, and endlessly drinkable. Life — what is it, but a dream?

A hazy Imperial Oat Cream IPA brewed with a hand-selected blend of hops and a hint of lactose giving notes of candied lemon-lime, candied mango, sweet grapefruit and soft pine. Brewed with: Mosaic, Motueka, Chinook

DDH DIPA exclusively and massively hopped with the delicious hops from Clayton. We used our all time favorite hops, Nelson Sauvin & Riwaka.

#024/010 - Barrel aged saison + Duindoorn lambiek * Bottled October 2024

De Dulle Teve is brewed in the tradition of a Belgian Triple. Its high density stems from large amounts of pale malt increased with pale candi sugar in the brew kettle. Unfiltered, unpasteurized, bottle-conditioned. De Dulle Teve keeps two to three years without major changes in taste. Further maturing, up to 10 years, will cause it to darken a little and lose some of its bitterness. The bittering of about 30 IBU is due to Goldings hops in the brew kettle.

Duvel is a natural beer with a subtle bitterness, a refined flavour and a distinctive hop character. The unique brewing process, which takes about 90 days, guarantees a pure character, delicate effervescence and a pleasant sweet taste of alcohol. Apart from pure spring water, which is the main ingredient of beer, barley is the most important raw material. Barley must germinate for five days in the malt house, after which malt remains. The colour of the malt and as a consequence also of the beer is determined by the temperature. Duvel obtains its typical bitterness by adding various varieties of aromatic Slovenian and Czech hops. We use only exclusive hops that are renowned for their constant, outstanding quality. Duvel ferments for the first time in tanks at 20 to 26°C. The brewer uses his own culture for this. The original yeast strain, which Victor Moortgat himself selected in the 1920’s, originates from Scotland. After maturing in storage tanks in which the beer is cooled down to -2°C, the drink is ready for bottling. Thanks to the addition of extra sugars and yeast, the beer ferments again in the bottle. This occurs in warm cellars (24°C) and takes two weeks. Then the beer is moved to cold cellars, where it continues to mature and stabilise for a further six weeks. This extra long maturation period is unique and contributes to the refined flavour and pure taste of Duvel.

Een bier met méér. Helemaal Duvel. Duvel Imperial Blond is in elk opzicht een bier met méér. Royaal, rond en robuust. Zijn krachtig temperament met uitbundige mouttoetsen prikkelt, terwijl de verrassend zachte smaak verleidt. Het is een diepblonde furie vol fruitige finesse. Maar laat je niet misleiden: Imperial Blond is helemaal op zijn Duvels gebrouwen. Weliswaar een tint donkerder van kleur, maar nog steeds herkenbaar helder gefilterd én met die karakteristieke hergisting op fles. Het alcoholgehalte van 10% zorgt voor een krachtige aanzet, terwijl de royale moutgift de scherpste kantjes afrondt. De karakteristieke Duvel-hoppen Saaz-Saaz en Styrian Golding werden iets anders gebalanceerd, en dat maakt hem duidelijk fruitiger en zachter, en ook minder bitter. Het is geven en nemen… dus geef er ons nog maar een.

Fris licht gehopt blond bier, gebrouwen met echte krekels.

EQUINOX DDH PALE ALE - Wakatu / Motueka / CRYO Loral It’s been a while we were thinking about a juicy and pillowy Pale Ale… We selected 3 hops with the idea to be on the citrus and floral spectrum. Wakatu (NZ) brings a bunch of floral and citrus flavors, followed by Motueka (NZ) giving lime notes and just a hint of sweet fruits. We finally made a last hop charge of Loral (US) to add some more floral and herbal notes. It’s velvety, fresh, full of citrus and floral notes

Quadruple IPA Nectaron de Freestyle Hops, Pacific Sunrise et Citra

6.8% New Europe IPA (Hallertau Blanc, Aramis, Tiskel, Mandarina Bavaria, Callista)

7.1% Quadrupel Dryhopped Single Hop New-Zealand Double IPA - Samen SOMA uit Catalonië brouwden we deze Double IPA, met heel veel verschillende laagjes van de Nieuw-Zeelandse hopvariëteit Nelson Sauvin. Freestyle hops experimenteerde voorbije jaren enorm veel met verschillende oogst en verwerkmethodes voor hun hoppen. Hierdoor konden we aan de slag met o.a.Nelson Sauvin bliss proces, die de volle focus legt op late oogst Nelson om zoveel mogelijk tropische intensiteit te krijgen zonder zijn citrus en wijnachtige kenmerken te verliezen. Verder werd er Nelson cryo toegevoegd om zoveel mogelijk aroma te verkrijgen zonder te veel bitterheid te verkrijgen, ‘gewone’ Nelson Sauvin in de whirlpool en Maui Nelson Subzero Hopkief in onze helderbiertanks om de meest allesomvattende nelsonervaring van uw leven te creëren. 7.1% Quadrupel Dryhopped Single Hop New-Zealand Double IPA - Together with SOMA from Catalonia, we brewed this Double IPA, with many different layers of the New Zealand hop variety Nelson Sauvin. Freestyle Hops has experimented extensively with different harvesting and processing methods for their hops in recent years. This allowed us to work with, among other things, the Nelson Sauvin bliss process, which focuses entirely on late harvest Nelson to achieve as much tropical intensity as possible without losing its citrus and wine-like characteristics. Nelson cryo was also added to obtain as much aroma as possible without too much bitterness, ‘regular’ Nelson Sauvin in

Rich pastry stout, brewed with freshly baked Belgian Waffles, Belgian Chocolate and cocoa beans.

Hopextravaganze, local take on a tropical fruit - New England inspired IPA. Tropical summer fruity hoparoma's ranging from mango, to melon to cocos, all from hops. Hop additions ony during fermentation & lagering (no kettle) giving it a distict fruity aroma without harsh bitterness.

Mexican Lager Plan na 2026 rok jest epicki – warzymy 12 piw, konfrontując dolną i górną fermentację! Nasz meksykański lager, jak przystało na wariant z tej strefy klimatycznej, jest lekki i orzeźwiający. W końcu nie wszyscy zapaśnicy lucha libre grali czarne charaktery! The 2026 plan is epic – we're brewing 12 beers, clashing top and bottom fermentation! True to its regional roots, our Mexican lager is light and refreshing. After all, not every lucha libre wrestler played the villain!

It's a liquor made of a batch Emmer Session Sour. You can drink this pure with ice or make a beercocktail with the Emmer Session Sour. We added carnations to give it more floral notes and some sweetness.

De Emmer Session Sour heeft gerijpt op een eiken vat uit Saint-Julien, afkomstig van Château Léoville Poyferré, waarin rode Bordeaux heeft gelegen. Dit zorgt voor een gelaagd profiel van rode en zwarte bessen, met toetsen van laurier, leder en getoast eikenhout, wat het bier een complex en elegant karakter geeft.

De Emmer Session Sour heeft gerijpt op een eiken vat uit Normandië, waarin Calvados heeft gelegen. De rijping voegt verfijnde lagen toe van rijpe appel en appelschil, met subtiele toetsen van honing en vanille. Zachte kruidigheid van het eikenhout en lichte florale en kruidige nuances zorgen voor een elegant en evenwichtig karakter.

De Emmer Session Sour heeft gerijpt op een eiken vat uit de Bourgogne, waarin Chardonnay heeft gelegen. Deze rijping voegt extra lagen van smaak en aroma toe: witte druiven, amandel en citroenschil, met minerale, vuursteenachtige tonen en een subtiele houtondertoon. Een mix die het bier naar een hoger niveau tilt.

Voor THBRSTWRD's 3 verjaardag hebben we de Emmer Session Sour laten rijpen op een 100% Chardonnay vat uit British Colombia, Canada. Dit voegt extra lagen van smaak en aroma toe: witte druiven en minerale tonen, typisch voor Chardonnay, met een subtiele houtondertoon. Een mix dat het bier naar een hoger niveau tilt.

De Emmer Session Sour heeft gerijpt op een Frans eiken vat uit Lissabon, waarin eerder Portugese wijnen en de Morellokersenlikeur Ginja hebben gelegen. Het resultaat is een samenspel van zoet en zuur, met uitgesproken kersensmaken, wilde bessen en eikenhout, afgerond met subtiele tonen van kokos.

De Emmer Session Sour heeft gerijpt op een eiken vat uit het Loupiac-terroir, afkomstig van Tertre de Pezelin, waarin zoete wijn heeft gelegen. Dit resulteert in een rijk en zacht profiel met honingachtige toetsen, gekonfijt fruit en lichte zoete specerijen, afgerond met een subtiele hint van getoast eikenhout

Voor THBRSTWRD's 3 verjaardag hebbe we de Emmer Session Sour laten rijpen op een Vino de Naranja de Huelva D.O.C vat, waarin zes maanden lang zoete sherry en lokale sinaasappelschillen gemacereerd hebben. Zo ontstaat een samenspel van het zachte zuurtje van de Emmer Session Sour en verfrissende citrus, met rijke sinaasappel- en sherry tonen.

De Emmer Session Sour heeft gerijpt op een eiken vat uit de Bourgogne, waarin 100% Pinot Noir van Domaine Déserteaux Ferrand heeft gelegen. Deze rijping voegt elegante lagen toe van zwarte en wilde bessen, verfijnde houttonen en een subtiele kruidigheid, waardoor het bier een dieper en rijker karakter krijgt.

De Emmer Session Sour heeft gerijpt op een eiken vat uit de Languedoc, afkomstig van Domaine de l’Arjolle, waarin Syrah heeft gelegen. Deze rijping voegt een vinous karakter toe met uitgesproken toetsen van zwarte bessen, vanille en eikenhout, aangevuld met een lichte peperigheid voor extra diepgang.

The love between Femme Fatale and Bon Homme issued a sprog! The first triple beer by Brewery De Leite was born. The couple baptised their first offspring under the name ‘Enfant Terriple’. A ‘unpredictable’ playful beer. (do you see the pun with ‘triple’?). The Enfant Terriple is a ‘devilishly’ sunny blond beer of 8.2 volume with a playful nose. A subtle bitterness with a faint-fine citrus touch that is enveloped in a sober spicy malt taste. The agreeable bitterness lingers long. For connoisseurs with a bright outlook on life.

Enfant Terriple Tripel beer with whisky from the Filliers Distillery.

This delicious pale ale is juicy, hazy, and crushable. A totally new-school take on an old-school American craft beer, Envie is bursting with glorious hop aromas of mango, lychee, orange, and other tropical fruits. This beer pulls of the incredible feat of having the best juicy qualities of hops but none of the harsh, bitter finish you may be used to.

Erdinger Alkoholfrei is a great tasting non-alcoholic wheat beer and the ultimate sports and fitness beverage. Brewed in the traditional way, Erdinger master brewers have succeeded in retaining the aromatic, bodied Erdinger character in this non-alcoholic wheat beer. Erdinger Alkoholfrei is also the perfect balance of minerals, vitamins and carbohydrates to restore and rehydrate your body after a tough workout or game. Erdinger Alkoholfrei has the distinctive, sparkling flavour of a fresh wheat beer.

Imperial Stout w/ Habanero Peppers and Cocoa Nibs. Aged for 18 months in Wyoming Whiskey & Heaven Hill Bourbon. Adjuncts breakdown: - Habanero peppers grown in Poland, - Cocoa Nibs from Cuba. Barrels breakdown: 75% Wyoming Whiskey 25% Heaven Hill

Citra (Single Hop)

Non-pasteurized, unfiltered ‘dry stout’ with a rather low alcohol content of 5.4%. The thirst-quenching and dry character of this beer is balanced by adding vanilla, cinnamon and coconut.

Mead with dates & a touch of cardamom aged in bourbon barrel for 11 months.

White Port 2 year barrel aged mead 15%-pure mead aged on white port barrel

We brewed up a sour ale, and packed it to the brim with sour cherries for depth and richness, and red currants to keep it bright and lively. Expect a very refreshing acidity and unmistakable summer vibes!

This hazy brew delivers a soft, velvety body bursting with vibrant tropical fruit. Juicy pineapple and passion fruit mingle with bright citrus notes, creating a refreshing and layered flavor profile. Its smooth, pillowy mouthfeel carries the juicy character effortlessly, leading to refreshing finish that keeps you coming back for more.

Brewed With Our Friends At Parish Brewing Company This Is A Hazy Double India Pale Ale with Cascade, Citra, El Dorado, Mosaic & Simcoe hops

To celebrate our fifth anniversary, we proudly present the Eylenbosch Cuvée Jubilée. This exclusive Oude Gueuze has been carefully blended and bottled in a limited edition of only 777 magnum bottles and 2.222 75cl bottles. This beer originates mostly from our oldest foeder in which lambics from different barrels and foeders were blended and aged further together. The weighted average age is 3 years, with inclusion of our oldest lambic from our first brew in 2019 and our latest youngest lambic, to complete the circle for this unique beer.

Belgische quadruple, 6 maanden gerijpt op Filliers jeneverbarrels!

Hazy DIPA with Riwaka™, Motueka™ & Citra® One of three special treats, shared with friends old & new, for our 11th birthday. This one with Track. All three have been brewed using Best Ultra-Pale NP malt; a brand new product developed over the last year with our German maltster, BestMalz, that produces a rich texture that's creamy, fluffy & very very fancy. For this indulgent Double IPA we've chosen fruit salad hop combination that features our hand-selected Citra & a bounty of two delicious New Zealand varieties. Passion Fruit, Key Lime & Seville Orange. Vegan.

Imperial stout barrel-aged in Portugese port wine and Kentucky bourbon barrels alc. 13.1% vol. From the depths of the Rackhouse comes a tale shaped by wood, patience and time. Three years in darkness have fused Portuguese Port and Kentucky Bourbon barrels into a remarkable and indulgent Imperial Stout. With notes of dark chocolate, glazed fruits, and smooth vanilla, this is the elixir to be served with a great story.

Samen met THE BEERSTEWARD uit België brouwden we een serie van drie Pastry Stouts. Leander en Thibo, beide van Belgische komaf, kozen drie iconische klassiekers uit de Belgische patisserie om te vertalen naar bier. Dit is klassieker nummer 1: Brésilienne Taart! Een Belgische favoriet met een zachte gistbodem, gevuld met romige banketbakkersroom (flan), afgewerkt met een royale laag slagroom en rijkelijk bestrooid met brésilienne: gekaramelliseerde, grof gehakte hazelnoten. Volgens sommige Hollanders zouden het Franse klassiekers zijn, maar ach, laat dit gerust onze bescheiden revanche zijn voor die zogenaamd “French” fries.

Samen met THE BEERSTEWARD uit België brouwden we een serie van drie Pastry Stouts. Leander en Thibo, beide van Belgische komaf, kozen drie iconische klassiekers uit de Belgische patisserie om te vertalen naar bier. Dit is klassieker 3: Crêpe Suzette! Een dessert van dunne flensjes (crêpes) die worden geserveerd in een saus van gekarameliseerde boter, suiker, sinaasappelsap en sinaasappellikeur, zoals Grand Marnier. Het wordt vaak afgemaakt met een bolletje vanille-ijs of slagroom. Volgens sommige Hollanders zouden het Franse klassiekers zijn, maar ach, laat dit gerust onze bescheiden revanche zijn voor die zogenaamd “French” fries.

Lambic is one of the world's oldest beers. According to some, it is also the best, even if its characteristic acidity does not please all palates. To offset this acidity, some decided to add sugar to it. Thus faro was born. Adding sugar syrup to lambic was a revelation at the time of Bruegel. (Some even argue that without faro, Bruegel would have been deprived of inspiration and would have remained an ordinary amateur painter whose canvases couldn't even have been sold at a flea market.) Until the 19th century, faro was very prevalent in the Brussels region. Folklore there was frequently associated with it, and the divine liquid flowed like water. Then faro fell into oblivion. It was not until 1978 that our family brought it back to centre stage. Or centre Senne, as you prefer. Particularly appreciated after physical exertion, faro is not only easy to drink, it is a joy to do so.

Hoppy beers are best consumed fresh—like fast food from a food truck. This double IPA opens a new series where freshness is king. Packed with hops and brewed with French fries (yes, real ones) for starch and texture. A juicy, pillowy beer bursting with aroma, designed to be opened the moment it’s released. Drink fresh. Don’t wait.

A Triple IPA brewed with our mates from Arpus Brewing in Latvia. Hopped with Mosaic, Citra, Mosaic Cryo, Citra Cryo, Mosaic Dynaboost & Citra Hyperboost

The name and also the label were created by artist Rik Vermeersch, Luc’s nephew. The ‘irresistible’ spicy lady refers to a light blond/amber coloured beer of 6.5 volume with a nice white foam. The nose is malty with fruity hints that change after a while into slightly bitter.

Funky blond bier met 4 granen; Tarwemout, Gerstemout, roggemout en boekweit. Gehopt met Simcoe. Funky blond beer with wheatmalt, barleymalt, ryemalt, and buckwheat. Hopped with Simcoe

A smooth malt forward Märzen with rich, toasty depth from Vienna and Munich malts. Lagered for over a month to enhance clarity and balance, it finishes clean with soft herbal notes from Tettnang hops.

Cactus & Lime Lager A crisp, easy-drinking lager with a zesty twist. Brewed with an all-malt base for a clean, refreshing body, it’s brightened with fresh lime peel on the aroma. A gentle infusion of cactus adds a subtle, slightly herbal note on the finish, light, balanced, and made for sunshine moments.

Floating between a heavy dark Trappist and a Chocolate Stout. Brewed with 9 types of malt, Belgian chocolate and cocoa beans.

IPA Whisky & Rum barrel aged

A collection of bourbon, Finnish rye whiskey and maple syrup barrels lay the base for this complex and rare blend. A canvas of Imperial Stout, Barley Wine and Belgian Quad support flavors of chocolate, dark fruit and brown sugar. An exquisite piece of Rackhouse Fine Art!

Finesse is a soft three triple-grain with barley, wheat and rye malt, with a slightly sweet, spicy hoppiness. 8.5% vol.

To celebrate five years of Rackhouse, we revisited the idea behind 3 Bean and pushed it deeper with more complexity. Five builds on that familiar foundation of cacao, tonka, and vanilla, with coffee and carob added to mark the occasion. Extended time in oak brings everything together. Layers of dark chocolate, espresso, and subtle spice are rounded by barrel character. It’s big, decadent, and made to be savoured.

Flint is our newest geuze inspired blend of wild ales. The beers that are used in this special blend where aged for 6 months up to 5 years in oak barrels. Peaches, straw, red wine barrel notes, some lemon funk with a hint of black pepper are present in the aroma. In taste you get pink grapefruit, white wine grapes, raw honey and some oak in the back with a earthy and somewhat leathery aftertaste. The mild acidity, tannins from the wood and a slightly bitterness from the aged hops, are complementing each other perfectly.

Blend of yound and old lambics with maceration of raspberries & muscat bleu grapes.

DDH Double IPA with Nectaron, NZ Cascade & Clayton CIP076 Experimental hops.

For our second collection of phase haze beers with the wonderful Track we are shifting towards experimental NZ varieties alongside the established US star that is Citra. In this DIPA, NZH-106 take the lead! This hop is the daughter of Riwaka and doesn't shy away from those crazy diesel notes that blend into squishy fruits of all descriptions. This is a big, boisterous romp of a beer!

Double IPA aux houblons Citra, Galaxy, Simcoe & Nelson Sauvin

2022 Fellowship Ale No. 6 Cuvée Sofie 2022 aged on Moscatel Sebutal barrel.

Triple hazy ipa with Citra ,Cryo Pop and strata hops ,collab with Forager

Wild ale with Peaches and vanilla beans

Hopped with our hand selected Simcoe which has a juicy pineapple kick to it. Then we double dry hop it with Simcoe Cryo.

Bourbon Barrel-Aged Imperial Chocolate Stout collaboration with Weathered Souls Brewing • 14.3% ABV • Right when we released our fresh "Black is Beautiful" back in 2020, we knew the chocolate-laden concept was destined for a barrel treatment. We're honored to work with Marcus and the Weathered Souls team once more in bringing this powerful liquid into its final form! Grab this golden ticket and ride Form Five through rivers of sweet milk chocolate into a decadent, dark chocolate tunnel of Ecuadorian and Filipino cacao nibs. Sparks of toffee and fig zip through bold layers of oak and bourbon, offering balance and character -- and completely subverting any need for cursed songs about morality.

Our robust, amber-colored Barley Wine, aged for 11 months on an American Wild Turkey Bourbon barrel. The powerful flavors of the beer find balance with the bourbon and the wood-tones of the oak. Fornax - The Furnace: Fornax is a constellation of the southern sky, introduced in 1756 by the French astronomer Nicolas-Louis de Lacaille. It represents a smelting furnace, the vessel in which mined ore is transformed by fire into metal. Named in the age of science and industry, Fornax stands as a symbol of craftsmanship, metallurgy, and transformation - from the depths of the earth to the stars above.

A smooth, hazy pale with a soft, creamy body and bold tropical stone fruit and citrus notes. Mosaic brings mango and blueberry, Dolcita adds ripe peach, and Loral lifts with bright lemon and hints of pineapple. Soft bitterness keeps the finish juicy and hazy.

This beer was brewed in partnership with FWD, the new hop innovation program from Yakima Chief Hops & Yakima Chief Ranches. It features Simcoe oil enriched extract - a product only available through participation in this program.

Fourchette was born of the culmination of the best of two worlds—the sophisticated, refined flavours of top chefs and the knowledge and passion of 6 generations of master brewers. This full-bodied, multigrain tripel, wrapped in its golden robes, is sure to be a unique taste experience. The use of precious hop varieties in combination with the high-fermentation and secondary-fermentation processes creates a velvety balance between soft bitterness and enjoyable refreshment. Taste The Experience www.fourchette.beer

0% Non-Alcoholic Raspberry Sour - Het derde alcoholvrije lid in de Dok familie is een knipoog naar één van onze eerste frambozenbieren die we maakten. 0.0%!!! Ja, je leest het juist 0.0. Een fris, zurig tarwebier met frambozen met niets van alcohol in! 0% Non-Alcoholic Raspberry Sour - The third alcohol-free member of the Dok family is a nod to one of the first raspberry beers we made. 0.0%!!! Yes, you read that right, 0.0. A fresh, tart wheat beer with raspberries and no alcohol whatsoever!

The appearance of this exceptional beer is matched only by its taste. Lindemans Framboise blends one-year-old lambic with delicious, ripe raspberries, providing a delicate fruity aroma, indulgent raspberry flavor and a beautiful dark pink colour.

A blend of Cuvee Freddy Gin barrel aged with our collaboration brew with Holy Goat (UK)

West Coast IPA - a dry, super bitter take on IPA, now in alcohol-free version! We used a mix of four US hops: Mosaic, Citra, Simcoe and Columbus.

4.5% Single Fresh Hop Pale Ale (Citra Cryo Fresh Hop) Via Yakima Chief kregen we Cryo Fresh Hop te pakken. Dit nieuwe innovatieve product tracht de essentie van Fresh Hop zo lang mogelijk vast te houden door geconcentreerd pellets samen te stellen met lupuline van verse hopbellen. Door deze pellets te verwerken in een Single Hop Citra Pale Ale slaagden we er in om een ongezien Citra-aroma te kunnen vastleggen zoals je nog nooit in onze bieren zult geproefd hebben. Superverse, bijzonder aromatische Pale Ale! 4.5% Single Fresh Hop Pale Ale (Citra Cryo Fresh Hop) Yakima Chief supplied us with Cryo Fresh Hop. This innovative new product aims to preserve the essence of Fresh Hop for as long as possible by combining concentrated pellets with lupulin from fresh hop cones. By incorporating these pellets into a Single Hop Citra Pale Ale, we have succeeded in capturing an unprecedented Citra aroma that you will never have tasted in our beers before. Super fresh, exceptionally aromatic Pale Ale!

When Freshly Squeezed -series met Hydra, we knew there would be a round two, baby! The two series are back in the blender — teaming up with the myth-makers at Mortalis Brewing again for a parfait-style smoothie sour that’s straight-up breakfast goals. Packed with strawberry, raspberry, creamy yoghurt and a touch of crunchy granola, it’s part smoothie, part sundae, all chaos. Legends collide. Flavor awakens.

Ninth release of our Glass Pyramid Project is a frozen dessert stuffed with blueberry, blackcurrant and a generous swirl of soft-serve ice cream. Crafted with our friends at Azvex Brewing, combining elements of their SCOOP -series to the recipe. It’s sweet, tart and creamy in all the right ways - like a double-scoop sundae that melts into pure liquid joy.

When Freshly Squeezed -series met the mischief makers at ill will brewing,things got sticky - and delicious. We whipped up a full-send dessert bomb loaded with banana, toffee and a hint of pie crust madness - all blended into one thicc, sweet and silky smoothie sour that tastes like dessert gone rogue. Dessert in a glass, no spoon required.

10th release of the Glass Pyramid Project is a blizzard in a glass. Snowball brings together creamy banana, smooth coconut and a swirl of soft serve ice cream for the ultimate tropical indulgence. Thick, as white as snow, sweet and luxuriously smooth, it’s part milkshake, part cocktail, all pure fun. Close your eyes and take a sip — it’s sunshine, ice cream and a snowball fight rolled into one.

Nectaron, Krush, Rakau, Citra & Motueka Collaboration with Rivington Brewing Co

Embrace the chill with Frozen Bear, a powerful DIPA engineered for a deep freeze of flavor. This frosty beast blends Riwaka, Wakatu, and Citra (T90 & Cryo), amplified by a surge of Riwaka Hop Kief for an intense blast of citrus and resinous passion fruit.

Cette boisson aromatisée associe framboise, mûre, pomme, groseille et cerise griotte pour une expérience gustative intense, sucrée avec du sucre et des édulcorants. Idéale à tout moment de la journée pour savourer une alternative sans alcool débordante de fraîcheur fruitée.

Barrel Aged Imperial Coconut Hazelnut Stout

Bourbon Barrel-Aged Madagascar Vanilla Imperial Stout • 14% ABV • The latest vintage of our flagship bourbon barrel-aged stout is a testament to patient attention and careful calibration. Meticulously blended from expertly aged barrels and finished with Madagascar vanilla beans, this release celebrates the harmony of oak, spirit, and vanilla warmth. Each layer is a data point of nuanced flavor; each sip, the liquid result of years of experimentation. Fundamental Observation is our grand unified theory of stout.

Pouring a hazy, golden yellow, Fuzz Effect's juicy aroma leaps from the glass. Notes of a lush tropical smoothie, fresh-pressed white grape juice, and lychee sorbet race across the palate. Each sip is silky, coating the tongue with uncut hop delight. With just enough sweetness to complement the waves of fruit aromatics, Fuzz Effect finishes gently bitter and highly satisfying.

NO PEACH OR PASSIONFRUIT ADDED! Inspired by the peach and nectarine groves blossoming around Penedès, where the fruit swells day by day. Imagine biting into the juiciest peach ever — dripping down your arms and ruining your t-shirt, but you don’t care. Fermented with White Labs’ London Fog yeast, this brew naturally develops bright passionfruit notes, blending into the ultimate fruit salad with a raspberry drizzle on top.

Fruity slightly cloudy blond beer of high fermentation. After 7 years of brewing it was time to tweak the recipe a bit. Still brewed with Barleymalt and Wheatmalt. With Juniper berries, sweet orange peel and coriander seeds. Hopped with Saaz and Styrian Golding. But also hopped with Mosaic and dry-hopped with Mosaic. This results in an even more fruity Grand cru then before. With notes of tropical fruits and berries. Nice balans between sweet and bitter.

Galea Iacta Est (16%) is traditional mead that we double barrel aged. At first it spent 11 months on a Galea Carft Beers barrel. It originally held Heaven Hill Bourbon, then Galea aged their Black Heaven Dreams Cookies & Cream Pastry Imperial Stout on it. After that the mead got transferred to a Girvan grain whisky barrel for finishing. The result is a sweet mead with notes of caramel, biscuit, bourbon, a hint of coffee and a generous helping of booziness

4.5% Dubbel Uytzet (Historische Gentse Bierstijl) - Recht over Hal 16 heb je misschien al de prachtige theaterzaal van De Expeditie ontdekt! Hier spelen onze vrienden van Compagnie Cecilia vanaf begin oktober hun nieuwe voorstelling "Kerff" waar Sebastien Dewaele het onwaarschijnlijke verhaal van Marcel Kerff brengt. Kerff was een slagerszoon uit de Voerstreek die aan de start stond van de allereerste Ronde van Frankrijk, in 1903. Lang voor Van Looy, Museeuw en Boonen is hij de eerste flandrien, getooid met een strijdlust die voortkomt uit een verzengend verdriet! En wat dronk men ongetwijfeld in 1903? UYTZET UITERAAD! Voor de gelegenheid maakten we GANGMAKER, een nieuwe versie van deze heerlijke historische Gentse stijl. Maar voor de gelegenheid pasten we ook een "oldschool" brouwtechniek toe genaamd decoctie wat de karamel toetsen van dit heerlijk dorstlessend bitter bier extra accentueert. 4.5% Double Uytzet (Historic Ghentian Beer Style) - Right across from Hal 16, you may have already discovered the beautiful theatre hall of De Expeditie! Here, our friends from Compagnie Cecilia will be performing their new show ‘Kerff’ from the beginning of October, in which Sebastien Dewaele tells the unlikely story of Marcel Kerff. Kerff was a butcher's son from the Voer region who competed in the very first Tour de France in 1903. Long before Van Looy, Museeuw and Boonen, he was the first Flandrien

A bed of white wheat and oats lay a lush foundation for two of our favorite hops to coalesce and intensify. Motueka and Nelson deliver waves of lime zest, tropical fruit mélange, and ambrosial orange sorbet.

After the highly rated collab with Scotland’s Vault City, it was time to go XTREME! We loaded this beer with massive amounts of white guava, bananas, and lychee, then finished it off with a touch of vanilla. Sweet and sour, super thick, and insanely intense! 30blg

Here’s a new version of our collab with the Dutch White Dog! We’re combining our Gelato XTREME and WILL IT FLOAT series to bring you a super thick, intense sweet-and-sour beer loaded with tons of pineapple, mango, banana, coconut, and vanilla. 30blg

With its fruity aroma, refreshing taste and slight bitterness, Gentse Strop Alcoholfree offers a fully-fledged alternative for those who consciously choose alcoholfree, without compromising on character and taste experience. This makes the beer perfect for any occasion.

After 2 years of waiting, finally the finished product of Georges IV is available. November 2013 was one of the last brews, where he was present. The Deca Team wanted an outstanding beer as in memory of Georges (4th generation of brewers in the family). This is the reason why Georges IV aged nearly 2 years in oak barrels with whiskey. This beer in unique with the known tastes of oak, whiskey and vanilla. Blonde beer of 8°

Geus Genereus is een oude geuze, gebaseerd op hun eigen 4, 5, 6, 7 jaar oude lambieken 100% gerijpt op eikenhouten vaten, Belgisch, artisanaal en lekker. An oude geuze, based on 4, 5, 6, 7 year old lambic, 100% oak aged, Belgian, artisanal and delicious.

De officiële eerste Geuze

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.

The Alsatian (French) grapes from Westhoffen underwent five days of cold maceration. Fermented by their indigineous yeasts, the wine was further aged with old lambic in an old wooden foeder for a full year. Without sulfites, without fining agents and unfiltered. The blend of old lambics with Gewürztraminer brings intensity and aromatic depth. This grape expresses vibrant aromas of exotic fruit and floral notes with a subtle spicy undertone.

This is the third stop in the UNCHARTED OUTPOSTS series – a travelling project where Uncharted Brew Co takes full creative control on borrowed stainless. Brewed at our legendary friends of La Source, GHOST FREQUENCY is a TDH Hazy IPA tuned to a different wavelength. Loud with tropical fruit and wrapped in a dense haze, it emerges from the static like a whisper in an empty room. Whirlpool: Amarillo / Cashmere Dry hop: Amarillo / Mosaic / Nectaron Different tanks. Same restless spirit.

Freaky Friday collaboration w/ Parish Brewing out of Broussard Louisiana

Chocolate imperial porter aged for 10 months on a Ginjinha barrel (Portugese cherry liquor)

The pale hue with a slight cloudiness gives a natural character to Go Skinny-dipping. On the nose, a fresh, lively aroma meets you. Think green apple, lemon peel and a hint of young peach! The first sip is immediately refreshing: slightly acidic, tingly and thirst-quenching. The soft acidity is nicely balanced and brings a sparkling freshness, with flavours of white grape, berries and clove. The mouthfeel is light and lively but at the same time, thanks to the wheat, you experience a soft mouthfeel with a subtle, spicy touch. The finish is short but invigorating: dry, with a lingering tingle and a clean, fresh aftertaste that invites another sip. The beer doesn’t linger, but leaves just enough to tempt you again.

Go with the Snow is a Belgian Quadrupel beer, brewed by Brewery Hedonis for the winter period. The beer is brewed with honey and candy sugar and has an ABV of 10,1%. Perfect to warm you up during the cold winter months!

Inspired by Flanders Reds of old, Goat Witch is our blended sour red ale combining 80% provision strength ‘young’ stock beer aged in steel, with around 20% ‘mature’ stock beer aged in Scottish whisky barrels for upwards of one year. The combination of old and young beers has produced a complex sweet and sour flavour profile with a subtle oak character. This blended base was refermented on 200g/l locally grown Scottish tayberries from the 2025 harvest. Tayberries are a cross between a raspberry and blackberry, producing a complex combination greater than the sum of its parts.

Triple IPA - Riwaka, Nelson Sauvin, Citra, Citra Dynaboost

Thirst quencher by BramBrass. Brewed with Belgian hops only.

Gouden Carolus Classic, the ‘Grand Imperial Beer’ from Mechelen, is brewed with dark, very balanced dosed caramel and aromatic malts. This unique beer combines the warmth of wine and the freshness of beer. This makes it very suitable in combination with culinary specialties such as stews, pâtés, ripened or strong cheeses. Elected Worlds’ Best Dark Beer (World Beer Awards 2012).

Gouden Carolus Cuvée van de Keizer Imperial Blond is a strong blond beer that was launched in 2008 on the occasion of "10 years Gouden Carolus Cuvée van de Keizer Imperial Dark". However, it contains more types of malt and 3 different kinds of herbs are added during the brewing process. Its bright golden color, high alcohol percentage and full and well-balanced taste make this ale a genuine source of vitality and power which will please even the most critical connoisseur. For ideal savoring, gently pour out in one fluent movement, at a temperature of 7-8° C (45-46°F). Proudly poured it is savored with respect. Those who like a refreshing, heavy and somewhat spicy beer, choose this blonde ale.

Every year on the 24th of February, we celebrate the birth of Charles Quint. Therefore we brew a special beer in limited edition called Gouden Carolus Cuvée van de Keizer Imperial Dark (‘Grand Cru of the Emperor’). This exceptional ale ages well, developing a refined complexity and intense aromas. With powerful notes of roasted malts, caramel and plums, its surprisingly soft and fruity aroma combines a warm roundness with a refreshing taste. It is imperially crowned with a cork so it can be preserved for a long period of time at a constant cellar temperature of 12° C (54°F). An imperial beer to cherish and enjoy in moderation.

Gouden Carolus Indulgence is a limited series of beers brewed every year with varying content. Batteliek - the 9th taste expression released under this label - is a blond speciality beer which immerses you in the world of Batteliek. The surprising aromas of pine needles and rosemary were already infused during the malting process thanks to an innovative technique.

Gouden Carolus Tripel was originally brewed for the Knights of the Golden Fleece in 1491. This golden specialty beer is brewed with the best Belgian ripe barley and hops, to preserve as much pure aroma as possible. Ideal with chicken, spicy dishes or fine, soft cheeses. Elected World’s Best Triple (World Beer Awards 2012).

Gouden Carolus Cuvée van de Keizer Imperial Dark was enriched by an infusion of Gouden Carolus Single Malt whisky. The result is a unique beer: powerful and full-bodied, with subtle touches of vanilla, oak and chocolate. An imperial brew to cherish and enjoy in moderation.

Gouden Carolus Imperial Blond werd verrijkt met een infusie van Gouden Carolus Single Malt whisky, afkomstig uit een selectie van Anker-vaten. Het resultaat is uniek blond bier: kruidig en volmondig met toetsen van eikenhout en vanille. Een keizerlijk brouwsel om te koesteren.

Liefmans Goudenband is one of the most distinctive dark beers in the world. Originally called IJzerenband (Iron Band) – a reference to the iron bands around the beer barrels – the bottle gained its champagne cork when it was renamed Liefmans Goudenband (Gold Band). Made in open vats with beer of mixed fermentation, it is left to mature for four to 12 months in the cellar. Mature beer is then fortified with younger beer, so the fermentation process starts up again. Liefmans Goudenband is a beer for storing, and just keeps improving over the years like a fine wine. Even after ten years, this dark red beer tastes as fresh as ever. You’ll immediately pick up on the wonderful aromas of caramel, apple, rhubarb, cherries and malt. On the taste buds you will find hints of apple and cherries, combined with woody notes, while the aftertaste hints at nuts and dried raisins. The mildly acidic taste make this beer a perfect match for blue cheese.

Goyck is a blend beer from a top fermented beer 'Toots' and a beer of spontaneous fermentation 'Lindemans Lambic'. The bottle refermentation with 'Brettanomyces gives the final beer a unique taste and aroma! Goyck refers to the old notation of the name of our beautiful village. A village and a beer of 'Pajottenland' to be proud of!

10 maanden gerijpt op whisky vaten van de molenberg

This heavy and bold English Barley Wine aged for over 8 months on a French Pinot Noir Wine Cask. The flavour of dried grapes and oak can be spotted in the finish of this beer. The name suggests the barrel type and flavours to be found in this big Barley Wine!

Double Barrel-Aged Imperial Stout with Vanilla Beans and Hazelnuts Escape the ordinary with Gray Monday. This double barrel-aged imperial stout is a portal to a world of pure indulgence. Bourbon barrels and rye barrels weave a tapestry of flavors, accented by aromas of hazelnut and vanilla. The result? A symphony of sensations that will leave you craving more.

We originally made this banger with our friends at Mission Dolores for their 5th Anniversary in 2015 and we loved it enought to keep it in rotation. A delicious blend of Citra, Mosaic and Azacca hops

The - one time -return of Grizzly! Different bottle (apo 33cl) and slightly tweaked recipe: now it has callista hops Together with mosaic and cascade.

There are several stories to explain the origin of the term 'gueuze'. This name dates back to the Rue de Gueuze in Brussels where, for the first time, a producer offered his delicious lambic in champagne bottles. Word about the 'lambick on Rue de Gueuze' quickly got around. According to other sources, gueuze has its roots in 'gazeux' - the French word for carbonated - since traditional gueuze is a carbonated blend of different lambics. After the Second World War, some lambic brewers devised a new production method. They filtered the beer, added sugar, saturated it (with carbon dioxide) and pasteurised it. This new gueuze, closed with a bottle cap and available in 25 cl bottles, was called capped gueuze. Developed according to this production method, Gueuze Lindemans is a slightly sweeter version of Oude Gueuze Cuvée René.

This Gueuze is a traditional blend of young and old lambics. Cuvée Héritage is a tribute to our brewing and farming heritage. 1876 - 1964. This unique blend, exhibits exceptional complexity and aging potential. Fermented, aged, and bottled on the farm.

Swirling clouds tumble as the storm begins to calm. Settle. Breathe in the moment, then break through the smooth, light head to the bittersweet reward. Unmistakeably GUINNESS, from the first velvet sip to the last, lingering drop. And every deep-dark satisfying mouthful in between. Pure beauty. Pure GUINNESS. Guinness Draught is sold in kegs, widget cans, and bottles. The ABV varies from 4.1 to 4.3%. Guinness Extra Cold is the exact same beer only served through a super cooler at 3.5 °C

To create Guinness 0.0, the St James’s Gate brewers start by brewing Guinness exactly as they always have, using the same natural ingredients; water, barley, hops and yeast; before gently removing the alcohol through a cold filtration method. The cold filtration process allows the alcohol to be filtered out without presenting thermal stress to the beer, protecting the integrity of its taste and character. The brewers then carefully blend and balance the flavours to ensure the distinctive flavour profile and taste characteristics of Guinness. The resulting product is a stout that is unmistakably Guinness, just without the alcohol, featuring the same dark, ruby red liquid and creamy head, hints of chocolate and coffee.

Commissioned by John Martin of Belgium in 1912. The first variety of Guinness to be pasteurised, in 1930.

Guldenberg is a high-fermenting, balanced bitter beer. The origin of the name comes from the former Guldenberg-abbey in Wevelgem where monks used to make beer. Also, Wevelgem is the birthplace of one of the brewers. Taste: A full-bodied abbey beer that balances between sweet and bitter. It is dry-hopped with Hallertau Mittelfrüh which results in a unique soft-bitter taste and aroma.

HEROES AMAZING BLOND is het resultaat van 2 jaar testbrouwen en perfectioneren door twee vrienden die elkaar, niet geheel toevallig, aan de toog hebben ontmoet. Het is een blond bier van 8,5% alcohol geworden met een volle smaak die zich makkelijk laat drinken op recepties, als aperitief, bij een lekkere maaltijd of gezellig met je kameraden. Laat je verrassen door zijn subtiele smaken en heldhaftig karakter.

HEROES MIGHTY BROWN is een donker, evenwichtig en volmondig bier. Bij het degusteren kan je onder andere toetsen van chocolade terugvinden die afkomstig zijn van de donkere mouten. Deze machtige jongen laat zich perfect drinken in de zetel, bij het haardvuur of bij vleesgerechten. Verwarm je innerlijke zelf en sta versteld van deze held. Gezondheid!

HEROES ULTIMATE STOUT is een zwart, volmondig bier met droge afdronk. Bij het degusteren kan je onder andere toetsen van koffie en chocolade terugvinden die afkomstig zijn van de donkere mouten. Deze machtige jongen laat zich perfect drinken in de zetel bij het haardvuur of bij vleesgerechten. Verwarm je innerlijke zelf en sta versteld van deze held. Gezondheid!

The Oude Geuze Mega Blend 2011 is a blend of young and old lambics from 8 HORAL members (Boon, De Oude Cam, De Troch, 3 Fonteinen, Hanssens, Lindemans, Oud Beersel and Timmermans). This gueuze has been made to celebrate the 8th edition of the Tour Geuze.

2013 Edition: This Mega Blend Geuze is a blend of young and old Lambic from nine HORAL members (3 Fonteinen, Boon, De Oude Cam, De Troch, Hanssens, Lindemans, Oud Beersel, Tilquin and Timmermans). This beer was specially produced for the occasion of the 9th edition of the Tour de Geuze.

2017 Oude Geuze Megablend consists of lambic from Boon, De Cam, De Troch, Hanssens, Lindemans, Oud Beersel, Tilquin, Timmermans, and 3 Fonteinen. A total of 21,600 75cl bottles were produced.

Voor deze botteling van de oude geuze megablend 2019 hebben 8 verschillende brouwerijen en stekerijen samen lambiek gemengd. Deze megablend werd speciaal voor de 12de editie van Toer de Geuze gemaakt en zal op de dag van de Toer de Geuze 2019 meer dan 6 maanden op fles gerijpt hebben. Het mengsel bevat Lambiek die bij het vullen van de flessen 1,2 en 3 jaar oud was.

This Mega Blend Geuze is a blend of young and old Lambic from ten HORAL members (Mort Subite, Boon, De Oude Cam, De Troch, Hanssens, Lindemans, Oud Beersel, Tilquin, Lambiek Fabriek and Timmermans), for the occasion of the 13th Tour de Geuze.

The HORAL Oude Geuze Megablend 2022 is a blend of young and old Lambics from all HORAL producers (Den Herberg, Hanssens, Mort Subite, De Troch, Lambiek Fabriek, Boon, Lindemans, Timmermans, Tilquin, De Cam, and Oud Beersel).

HORAL Oude Geuze Megablend 2026 is a blend of 14 different lambics from 14 different producers: BOON - De Cam - De Troch - Den Herberg - Eylenbosch – Hanssens – Kestemont - Lambiek Fabriek – Lindemans – Mort Subite - Oud Beersel – Sako – Timmermans – Tilquin This beer has been specially made for the 15th edition in 2026 of the Toer de Geuze. Toer de Geuze is an openhouse event where all participating brewers and blenders open their doors to the public at the same time to celebrate the tradition of Oude Geuze together with everyone. All participating brewers and blenders are members and leaders of HORAL. HORAL is the main organisation behind Toer de Geuze. Bottled : 25 November 2025.

Hall of Fame is a house Double IPA: intense, hazy, and full throttle. A creamy base of barley malt, flaked oats, wheat, and malted oats builds a dense, silky, ultra-juicy body. The dry-hop of Citra, Motueka, Nelson Sauvin and Belma pushes the volume to the max: a tropical, candy-like blend with its own personality. Lime, orange peel, strawberry candy, and that signature Nelson touch, bringing hints of white grape and ripe fruit. Aromatic heavyweight. A DIPA that leaves a mark.

For all those heroes out there holding it down for their team, this new drop designed by our friends @morningbreathinc is for you. This one has Mosaic, Mosaic Incognito, Citra, Motueka and Citra and Mosaic Cryo.

Gose-style soure ale aged for 6 months in Viogner barrels. The salinity mixes perfectly with the tannins from the oak leading to a super sesssionable ale

"Hands of Desire" stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. A dark, intensely fruity sour ale featuring jammy blackberry and blackberries balanced by a warm, complex, vanilla-almond spice from the Tonka beans and oak aging.

An imperial stout aged 20 months in our Bourbon barrels. The intense black robe reveals notes of dark chocolate and sweet malts. Infused with Ancho & Guajillo chilies, this beautiful and hot beer will spark your tasting buds.

An imperial sour aged 12 months in our Pinot Noir barrels, finally infused with fresh clementines and jasmine tea. The floral and zesty notes combined with layers of oak wood creates a beer out of the ordinary.