Non-Alcoholic IPA w. Citra, Mosaic, Nelson, Amarillo

"This thirst-quenching White IPA is your summer hit! We collaborated with brewery La Source in Brussels to brew their first ever non-alcoholic beer!"

" “Ol’ Skool Sayson”. Brewed for the bar "Chez mon ex" "

"A light and refreshing Gruit with a pleasant tartness and a complex mix of herbs that brings out some floral, citrus and resinous notes"

"Enter a world where flavor complexity meets cutting-edge brewing science with Anton aus Thiol. This Triple New England IPA is a luscious 9.9% ABV behemoth crafted with an innovative focus on thiol biotransformation. Harnessing the transformative power of Phantasm Powder, YCH 303 Trial, and Sabro hops, Anton aus Thiol delivers an unprecedented bouquet. Every sip reveals tropical flavors and aromas, with notes of passion fruit, guava, and lychee flooding your palate. The biotransformation process takes these thiols to another level, creating a deeply aromatic and juicy profile that is both intensely flavorful and deliciously smooth. Anton aus Thiol is more than just a beer; it’s an exploration of the limitless possibilities of modern brewing."

"Dive into the bright and aromatic world of Heidi aus Terpeen, a 6.6% ABV Modern West Coast IPA that explores the wonders of terpene biotransformation. With its blend of Columbus, Citra and Centennial hops, this IPA exhibits a harmonious balance between bitterness and aroma. Heidi aus Terpeen captivates with its vibrant hop character, with citrus, pine and floral notes. Every part of this beer has been carefully crafted to deliver a clean, crisp and above all refreshing taste with a persistent complexity. Experience the cutting edge of craft brewing with a beer that truly embodies the spirit of innovation."

"Pomona, the goddess of fruit trees, but also a new yeast strain that is fresh from the press. As one of the first Belgian breweries, we were allowed to get started with this to see what we could do with this promising goddess. The yeast was created by crossing different yeasts with each other and then slowly letting them evolve on a lab scale. While a lot of genetic manipulation is done at American breweries, the Canadian Escarpment masters this alternative technique like no other. The result of this collaboration between yeast gods Lallemand, Escarpment Labs and Dok is a very fruity IPA of 6.7% hopped with almost only Mosaic. The yeast provides a pleasant haze, the necessary juiciness, lots of citrus and stone fruits in the nose. The Mosaic and Mosaic cryo hops were added during 5 different additions throughout the entire process."

"Spontaneously fermented and aged for years on some of the finest red wine barrels from the Bordeaux area in France"

Dark Rye Tripel aged in Bourbon barrels for two years.

"Imperial stout aged to perfection for 9 months in a blend of Heaven Hill and Laphroaig barrels"

Purple Beer. "Flower Gruit with lavender, rose, chamomille, heather and butterfly pea flowers "

"The story behind the name is amusing: Brewing in our very first brewery in Sint-Pieters-Leeuw was entirely manual and really exhausting. For lunch, we dreamed of a light and flavourful table beer to quench our thirst... One day, Bernard had the idea to mix a Taras Boulba with an equal amount of sparkling water to make a "small beer". A super refreshing beer that wouldn’t prevent us from getting back to work in full shape! And we decided to call it the "Petit Boulba"...We reused the name as a reminder of the early days, but of course we made the beer according to a specific recipe. Petit Boulba is a blond beer with only 2.8% alcohol, with a blonde and cloudy appearance due to the use of wheat and oats. Its aroma is very floral, with notes of fresh cereals. On the palate, these aromas develop further and blend with notes of white fruits and fine herbal touches. Petit Boulba is slightly bitter and has a very dry and super refreshing finish. As spring has been waiting so long to arrive, I guess we’ll just skip it entirely and go straight into summer!"

"We aged an imperial Stout in a blend of Vino Nananja & Bourbon barrels for 11 months. The Vino Nananja gives this stout some fruitiness and citrus flavor and together with vanilla and bourbon makes this a very delicious barrel aged beer."

"A Stout Collab made in Heaven! Kees Brewery entered into a partnership with the legendary Pühaste brewery from Tartu, Estonia. Inspired by Pühaste's Patt, which means "sin" in Estonia, we brewed a big fat stout together. At the first sip, notes of coffee and chocolate ooze, followed by a slightly spicy touch.
Ideal as a dessert, or simply to enjoy. It's just a sin not to drink this beer."

"This a collab with the small Dutch brewery Bravoure. We brewed together a big and malty barley wine, loads fruit and candy flavors in the nose. And a big sweet and think mouthfeel."

Imperial Stout aged in Rum & Bourbon Barrels w/ Coconut and Cocoa.

Oerbier Special Reserva, 1 year on Amarone barrels.

Stille Nacht Reserva 2022. 33cl. 2 years on Amarone barrels.

Hazy IPA w. Citra & Mosaic

"Nice balanced blend of 8 barrels of various barrel aged sour beers with a lot of fresh from the day pomace of Roussane, Marsanne and Grenache Blanc."

"Nice balanced blend of 8 barrels of various barrel aged sour beers with a lot of fresh from the day pomace of Roussane, Marsanne and Grenache Blanc."

Dark lager with vine wood smoked malts.

"When the Australians from Lucky Bay Brewing came by, we brewed a style with them that sounded relatively unknown to us, an Australian pale ale. Low in bitterness, but bursting with Australian hop aroma. Enigma, Vic Secret and Ella… Yes, there are also very interesting hops growing on the other side of our globe. The New Zealanders have already proven it in the past, but the Australian terroir clearly has more to offer than just Galaxy. Since the people from Lucky Bay were in Europe preparing to start up their malt house, we also wanted to emphasize local grains and local malt houses. The raw barley from Hof ??Ten Dormaal and pilsner malt from Mouterij Dingemans formed the basis for this super smooth Aussie pale ale."

Sorachi Ace Black IPA

"Friendship foeder. Hazy saison. Foeder aged dryhopped (Styrian Kolibri)"

Stu Mostow collaboration brew aged on plums

"As we do every year, it's time for our anniversary beer. We selected the best barrels of Barley Wine and Imperial Stouts from our cellar, blended them, and then infused them with freshly toasted coconut, cocoa nibs and vanilla. Celebrate with us!"

Sour with blackcurrants, blueberries and cherries

"Lager brewed with European hops, it showcases the Slovenian terroir with 2 varieties : Styrian Aurora & Styrian Dragon"

Berliner Weisse with 12 old varieties of wheat and dry hopped with Hallertau BLanc

"A lush, dreamy NEIPA featuring the experimental hop HBC586 renowned for its mango, guava, and citrus notes. The tropical fruit-forward flavours are complemented by the classic IPA hard-hitters Citra and Mosaic for a multi-dimensional hop profile, and a pinch of Sabro for a subtle amount of coconut. A beautifully cloudy appearance pair with a creamy mouthfeel and perfect carbonation level that dazzles your eyes and dances effortlessly across your palate. Let the seductive allure of Pillow Talk whisper sweet nothings to create a hoppy drinking experience."

Sour IPA with Galaxy and Simcoe

Black IPA with Saaz, Simcoe and Columbus

"Our first Wee Heavy arrives just in time for the hopefully not too bleak autumn and winter days ahead of us. Generous, full and malty beer of 8% brewed that obtained extra depth and hints of caramel due to its long boiling time. The malts of Simpsons Malt shine through nicely and the Challenger hop supports everything with a nice spiciness. For the fans of the heavier brown beers."