The Château is a four year blend of spontaneously fermented and aged barrels, with an average total age of approximately 29 months in oak. After tasting, blending, transferring and bottling, the beer was further conditioned... Read More
As big fans of geuze-style beers, we wanted to give making our own spontaneous fermentation beer a go. To our own surprise, with success. A side from our own Spierelambiek, our spontaneously fermented beer - named after a tiny... Read More
Despite Simplex being an ale, it has all the characteristics of an old-styled pils. It is a blond, unfiltered, unpasteurized, hoppy and bitter beer that remains low in alcohol. Resulting in a straw blonde, highly drinkable beer... Read More
Colour and sight EBC: 80 Dark brown-red. A compact white-yellow, stable and lacing head. Scent Touches of caramel, mocha and chocolate. Spices such as liquorice and coriander are also present. Flavour IBU: 24 Initially, a very... Read More
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,... Read More
Black Butte Non-Alcoholic utilizes the same specialty malts and hops as the original for a full-flavor experience with notes of rich chocolate, coffee, and a roasted finish.
Sweet and tart play back and forth bringing balance to this cocktail. Juicy orange rind backed up with dried mango flavors. Light & Drinkable, with a lingering acidity and astringency.
Sometimes it seems like everything is all doom and gloom and those haters are chomping at your heels trying to pull you into the undertow. Not gonna slow your roll though. Fuck'em. Just wax up your board and surf on by with... Read More
Majik Milk PLOP is loaded up with pineapple, banana, cream of coconut, blue spirulina, and lactose-free vanilla soft serve ice cream and it tastes just like the most amazing cereal milk from when you were a kid. You know, from... Read More
3 Fonteinen Framboos is the result of macerating hand-picked whole raspberries on young lambic for at least four months, in a proportion of one kilogram of fruit per liter of lambic. The raspberry lambic is then... Read More
19/20 Season. Blend #72. Bottled: 1/7/20. For this Hommage, we blended a kriekenlambik and a frambozenlambik in a forty-sixty proportion and with a final fruit intensity of 529 grams of fruit per litre of Hommage.... Read More
18/19 Season. Blend #106. Bottled: 8/30/19. This particular Hommage has a final fruit intensity of 352 grams of fruit per liter of Hommage. The lambics originate from 4 different barrels and 4 different brews.... Read More
18/19 Season. Blend #111. Bottled: 9/19/19. This specific Hommage macerated for 2,5 months with fruit. The lambic used comes from 5 different barrels and 5 different brews. Final fruit intensity of 323 grams of... Read More
19/20 Season. Blend #77. Bottled: 9/23/20. This specific Oude Kriek Intens Rood has macerated for almost 10 months on five different lambics from two barrels. Another four different lambics from another two barrels... Read More
18/19 Season. Blend #8. Bottled: 11/26/18. This particular Oude Geuze has been blended with lambics from 7 different barrels and originating from 7 different brews, of which 5 are 3 Fonteinen.... Read More
19/20 Season. Blend #46. Bottled: 2/20/20. This Oude Kriek is typified by a long maceration of six and a half months on oak barrels. While most of the sour cherries were macerated on toasted oak, we decided to... Read More
Chocolate Peanut Butter Porter with natural and artificial flavors. First brewed in 2011, this Chocolate Peanut Butter Porter is jet black in color with a tan, rocky head, full body and creamy, luxurious mouthfeel. Its lightly... Read More
Duvel is a natural beer with a subtle bitterness, a refined flavour and a distinctive hop character. The refermentation in the bottle and a long maturation, guarantees a pure character, delicate effervescence and a pleasant sweet... Read More
Viking history in Scotland goes back a thousand years. Even our brewmaster studied in Edinburgh, where he carefully surveyed the local brew. Now we return with an Icelandic Scotch Ale, brewed with locally farmed and smoked barley... Read More