BIERE

IPA w. Citra & HBC 1019.

IPA w. Luminosa, Citra & Citra Cryo.

DIPA w. Nelson Sauvin, Waimea & Mosaic.

DIPA w. Audacia & Strata.

DIPA w. Strata, Citra & Idaho 7.

DIPA w. Citra, Riwaka & Wakatu.

Fermneted with a unique Strain Yeast coming from the Reunion Island

Imperial Stout aged for 16 months in Ex Maple barrels

Imperial Stout aged for 18 months in Panama & Barbados Rum barrels.

Blend of spontaneous ales aged for two years in four red wine barrels

Red Wine BA Spontaneous Wild Ale with raspberries and black currants.

Collaboration with Champagne maker Romain Henin. "This vintage is a blend of a spontaneously fermented beer aged for 2 years in barrels and Pinot Meunier from Romain du terroir, in the form of marc co-fermented with the beer. We finally combined the blend with Pinot Meunier must on the day of bottling."

"Beer produced from the blending of two barrels of red wine, 2 and 3 years old, from spontaneous fermentation and mixed fermentation. Mirabelle plums from Nancy from an orchard in Yonne near the brewery were added for a 3-month maceration before bottling."

Gamay 2023. Naturally feremnted without any additions. Carbonic maceration for 2 weeks and aged for 8 months in wooden barrels of 600L

"A hoppy tripel"

BA blond sour beer (Zure van Tildonk) aged with sour cherries.

Double IPA

"This beer has been designed as an old export porter. It has been brewed as undrinkable bitter and then aged in wood for 9 months. The result is a strong dark beer that has a perfect bitter/sour balance"

Evil Twin Brewing in collaboration with Westbrook Brewing Co. Imperial Stout with coffee, cinnamon, almonds, cocoa nibs, vanilla, and habanero peppers added.

Baltic Porter-style lager brewed with maple syrup and fenugreek with natural flavors added.

Hard cider with tea and Chai spices (tea with cardamom, clove, cinnamon, ginger and vanilla).

Hard cider with ginger and lemon juice.