BIERE

"Amber Lees was brewed to have a fairly rich and sweet malty body, balanced by firm bittering and relatively high acidity. This second blend has a touch more poise, along with a little more aromatic interest courtesy of the trans-atlantic dry hopping. This was made from a blend of 2 worts produced in May and August 2021. Half the blend fermented in two freshly emptied, unrinsed cider barrels. The other half in two California white wine barrels. The resulting beer was dry-hopped with whole-leaf Mosaic and Goldings, before priming with dark muscavado sugar for bottle conditioning. After a short 2 months in bottle the aroma is currently one of the most fruit-forward we have produced, with blueberry, strawberry, orange, and ginger in abundance."

"What happens when you put 100 bitterness units (akin to a bracing west coast double IPA) into a traditional turbid mash wort? We have always taken inspiration from the wide ranging flavours our neighbouring west-country cider makers are afforded by the huge array of cider apples grown locally. We aim to brew an equally wide range of worts, to give us an equivalent array of flavours from which to blend finished beers. After a night in the coolship, the wort was run into three small oak barrels, where it was left to ferment for 16 months. During fermentation, the bitter hop compounds restricted growth of lactic acid producing bacteria."

"Our fourth edition of Saison Cider Cask is a blend of four barrels produced in November 2020 and June 2022. The contrasting brews used a variety of grains and a mixture of aged and fresh European hops. Fermentation took place in fresh cider barrels from Oliver's Cider and Perry, as well as Ross-on-Wye Cider and Perry Company. The finished blend was dry-hopped with whole-leaf Kazbek and Brewers Gold before conditionning in bottle."

"Standing beer is brewed in the summer and fermented with ale yeast in our coolship at ambient temperatures. The wort is made from barley, spelt, rye and European hops. Maturation takes place in large oak casks with wild yeast and bacteria, until the winter. Finally the beer is dry-hopped with whole-leaf hops and bottle conditioned for several months before release."

"Today XO is a a blend of solely three year and older barrels. This is its third iteration. This beer is made from three brews, fermented in three different barrels. The worts were made in January, February and April 2020 using traditional turbid mash methods. They were subsequently left in our coolship overnight to be inoculated with wild yeast and bacteria, before being fermented in oak. The resulting beer underwent extended bottle maturation before release."

" Aged 20 months in Priorat barrels. Sour Triple!"

"Saison brewed with Cayenne and Strawberry tea. Brewed in collaboration ith Phresh Flavors & Skrip."

"Gueuze Cuvée René is one of the jewels of our brewery. With its golden colour, its sparkle and its beautiful sherry aromas, this is the queen of gueuzes. This old gueuze is a blend of old and young lambic matured in large oak barrels called foudres. It is then bottled in a beautiful champagne bottle where a second fermentation takes place. After 6 months, the gueuze obtains a golden colour and is slightly carbonated and tart. But kept in a cellar for a few years, it becomes truly exceptional!"

"To all lovers of lambic and geuze, meet our newest creation: Lindemans Pure Oude Gueuze! This exclusive monoblend is a masterpiece, made with lambic that has aged for seven years on a single, large oak foeder. Only 12,000 bottles were filled"

"Blend of 1 to 2 years old lambic fermented on oak with fresh basil herb."

"A blend of wild ales (aged for 1 up to 4 years) with organic plums."

"Silhouet is a special blend of wild ales aged for 2 to 5 years in oak barrels, and a rustic saison. 5 year old Hallertau Mittelfrüh hops were used. The outcome is a beautifully balanced beer which marries the complexity of aged, characterful wild ales with the fresh and aromatic qualities of a saison. Tasting notes: poached peaches, apple skin, black pepper, cherry pie and oak."

"A blend of wild ales (aged for 1 up to 4 years) with organic plums."

"The second episode of our new, dark series - The Juicyville. his guy is no joke. It spreads terror from the USA to the most remote corners of New Zealand. Beware, this juice is for adults only!"

"A non-alcoholic version of our Cloudy New England IPA. Despite the lack of alcohol, it retains the juiciness, bitterness and intense aroma of tropical fruits of the original version. "

" Sweet & sour, heavily fruited non-alcoholic beer. Our Gelato series is consantly inspired by the intense flavours of Italian ice cream. This time we used raspberries, black currant, marshmallow and vanilla."

"Part of a series of beers brewed for EURO 2024, paying tribute to football legends. Juicy New England IPA dry hopped with German varieties - Hallertau Blanc and Huell Melon. "

"Part of a series of beers brewed for EURO 2024, paying tribute to football legends. Dry and very bitter West Coast IPA, hopped with Citra, Motueka and Mosaic"

"In the new variant of our series of dessert Imperial Stouts, we drew inspiration from Polish classic - here is a liquid mazurek, a beer infused with cocoa beans, raisins, orange peel, almonds and brown sugar."

"Part of a series of beers brewed for EURO 2024, paying tribute to football legends. Double New England dry IPA hopped with Citra, Vic Secret and Idaho Gem."

"New England IPA with a juicy color and creamy consistency, in which the American varieties Sabro and Citra are responsible for the characteristic, coconut and strongly fruity aroma."

"Part of a series of beers brewed for EURO 2024, paying tribute to football legends. Strong, sweet and sour beer with a huge amount of papaya, white guava and mango."

"Part of a series of beers brewed for EURO 2024, paying tribute to football legends. A true New England IPA dry hopped mainly with one Polish new wave variety - Zibi."

"Part of a series of beers brewed for EURO 2024, paying tribute to football legends. Juicy New England IPA dry hopped with experimental varieties HBC 630 and HBC 586, in granulated and Cryo form."

Stout aged in bourbon barrels previously used to age lambic.

"Because in life you have to choose your addictions carefully. Ours are the freshness and quality of our ingredients, and the satisfaction of a job well done. Organic strawberries from the Domaine La Falize, chemical-free red habanero peppers grown in Brussels on the roof of slaughterhouses, fresh organic Verbena and local Jonagold apples. Heat: 5/10" INGREDIENTS: Strawberries - Apples - Apple cider vinegar - HABANERO peppers grown in Bxl - Cassonade - Lemon verbena - Guérande salt

"The FUMADO for adults. It is essentially the same recipe, slightly adapted to Caroline Reapers chillies (officially the most powerful chilli pepper in the world), which give it a good dose of heat with a small delay of ignition in the mouth which allows to take full advantage of its rich aroma. Brussels-grown Carolina Reapers, AOC green oak-smoked cayenne peppers, red onions, garlic and Belgian candy sugar. Heat: 10/10". INGREDIENTS : Red onions - Cider vinegar - Carolina Reaper peppers - Spring water - Brown sugar - Pimentón de la Vera - Garlic - Guérande salt - Spices

"It's the deepest aroma of fresh lemon combined with the long-lasting vibrancy of Brussels-grown yellow habanero peppers that gives this sauce its extreme freshness. It's boldly fresh, thanks to the fusion of organic lemons, yellow Habanero peppers, organic ginger cooked with yellow peppers and local pears. This ultra-versatile sauce is the best match for fish, seafood or chicken, also a great way to spice up a home-made mayonnaise or to give a kick to your tapas, summer salads or tabbouleh. Heat: 6/10" INGREDIENTS: Yellow peppers - Pears - Lemon - Cider vinegar - HABANERO peppers - Ginger - Brown sugar - Guérande salt

"Specifically designed to accompany traditional dishes and products from France and Belgium, it provides a good dose of spice without ever disturbing the balance of the dish as would a more exotic hot sauce. The length in the mouth of the good pepper and the sweetness of the pear combined, in a familiar aromatic spectrum: a tribute to the good dishes of our grandmothers. Made with local pears, Belgian red onions, fresh garlic and organic cider vinegar, combined with Habanero peppers (grown on the rooftops of Brussels without any chemicals) and a subtle blend of hand-crushed spices. Heat 7/10 " Ingredients: Pears - Cider vinegar - Habanero peppers - Red onions - Spring water - Lemon - Garlic - Brown sugar - Guerlande salt - Spices

"Our new beer from the WILD series is the result of an experimental approach to brewing, where each bottle hides the story of "second-use" fruit. These peaches, apricots and raspberries, which were previously used to ferment our other beers, have found a new life, adding unique flavor notes to this unique drink. Thanks to this innovative method, fruit accents are more refined and their taste is subtle and multidimensional. The lightness of this beer is achieved thanks to gentle fermentation, which allows for the extraction of the best features of wild yeast, while harmoniously combining them with fruity sweetness."

"A two-year-old beer of mixed fermentation, which spent the first 10 months in a foeder, then we added freshly harvested Riesling grapes from a vineyard in Lower Silesia. For the next 10 months, the beer fermented in wooden barrels. After bottling, the beer refermented in the bottle for an additional 6 months."