Brewery Dany Prignon has let nature take its course in this brew to give us an outstanding witbier with a dominant character of lemon and barnyard funk with subtle side-notes of orange and coriander.
Rare dry-hopped Belgian blonde. The nose is characterized by strong, spicy and herbaceous aromas. Notes of black pepper, coriander, grapefruit and freshly cut grass.
Magnificent aroma, delicate palate of raspberries with undertones of fruity acidity; elegant, sparkling clean taste, with inviting raspberry supported by lambic complexity. Deep reddish-purple color with pink head.
Due to the use of filtrate and pasteurization, this kriek is sweeter and fruitier than Old Kriek Cuvée René, which undergoes a second fermentation process in the bottle. Thanks to its innovative flavour, it was a... Read More
This copper-brown Trappist Belgian Strong Dark Ale (ABV 9%) has a creamy head and a fragrance of fresh yeast and roasted malt. Considered to be the classic Chimay ale, it exhibits a considerable depth of fruity, peppery character... Read More
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... 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
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
Lindemans first new fruited lambic in over a decade. Choosing strawberry, one of the most noble of fruits, was easy: the complex sweetness of the fruit matches perfectly with the sourness of lambic, resulting in a unique balanced... Read More
Beer of spontaneous fermentation, the Old Sureau Tilquin is made from the fermentation of 125 g of elderberries by liter of lambic. Unfiltered unpasteurized, this beer is refermented in the bottle
This beer was obtained by fermenting 240 gr of fresh rhubarb per litre of lambic. The rhubarb has been produced locally by the Ferme de la Bosse Jauque.