Hazy DIPA with loads of Simcoe, Mosaic et Amarillo

German style Pils lagered for 6 weeks and dry hopepd with Saaz

Session IPA hopped with Calista, Mosaic and Citra

This blond farm beer has less hops but part of the hops is replaced by the chicory root which is added to the brewing process. Fresh bitter aroma of chicory. Yeasty, fruity sweetness cut by a well balanced bitterness imparted by the chicory root.

Double dry-hopped w. Mosaic & Strata

"Vipère is a sour beer that allies a refreshing tartness of a lactobacillus fermentation to the hyper aromatic qualities of Mosaic and Chinnok hops, beware..."

Blend 2. This Farmhouse ale was fermented with Stillwell's house culture and matured in French oak wine barrels. Dry hopped with Mosaic.

"All Czech Saaz stainless steel-fermented grisette. Light, bright, fun, funky, bitter, refreshing."

Tropical Hazy IPA! Mosaic Cryo, Eldorado and Sorachi Ace (BE) + Golden Promise and Oats

Belgian Trappist Beer.

Unfiltered Craft Lager

GLUTEN FREE "Lumina is our shining light, a 4.2% Session IPA glowing with juicy tropical fruit notes. Hoppy aromas of mango and pineapple guide you towards explosive flavour, flashes of delicate citrus highlights and refreshing balanced bitterness. Our epiphany of a session beer drinks with a pillowy soft mouthfeel and pours with a beautiful light haze."

Saison brewed with coriander seeds.

Tripel dry hopped with a new English hop variety: Endeavour

Saison van de Bruwer is a spelt Saison, dry-hopped and fermented with added Brettanomyces. It is blond, opalescent; its very persistent foam is creamy and fine. Very aromatic and fruity, its nose is reminiscent of pineapple, quince, apricot, and gooseberry. A ‘funky’ touch, typical of Brettanomyces, completes the picture. In the mouth these same flavors are intensified and accompanied by notes of cereals, a floral touch, and a final that evokes lime zests.
Its attack is mellow, but its finish is dry and bitter — typical character traits of the 1920s Saisons.

Vintage 2022. Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) matured skin contacts.

Gluten Free American Pale Ale

"This Autumnal sour blend is drawn entirely from beer aged and re-fermented in red wine barrels, showing beautiful mature grape character. Expect citrus and berry aromas, rustic sweet barley, fresh stone fruits, balancing acidity and drying oak tannins. "

"Finesse is a soft all grain triple with barley, wheat and rye malt, with a slightly sweet, spicy hoppiness."

Belgium Style Wheat beer with rosemary, aged on Brunello Barrels. best before is 11/2023

Aged on Puligny Montrachet Barrels for 2,5 years. best before 11/2023

Stout fermented naturally with feshly pressed Gamay wort from Domaine Cinq Peyres in France. best before is 11/2023

Wheat ale feremented naturally with feshly pressed Gamay wort from Domaine Cinq Peyres in France. best before is 10/2023

Lager brewed with fresh hops. This years version was brewed at DOK.

"Winter ale inspired by a Buche de Noël! Brewed with Vienna malt for a lightly sweet and nutty body, oats for a creamy mouthfeel, rye for a touch of spiciness, lactose for the milky side, Madagascar vanilla for the dessert aroma, cacao nibs for the chocolate touch and last but not least, a lot of home roasted pecan nuts... because we love it.
Ou comme un client la décrit : Gourmande, crèmeuse, réconfortante. Douillette comme des pantoufles chaudes" BB is 12/2023

Belgian Trappist Beer.

"Biere de Table is one of the first non-fruit releases in the #Wild series. Brewed in collaboration with the Little Earth Project in November 2019. Our partner is a brewery located in Suffolk, famous for its historic and wild beers that are fermented with local wild yeast and bacteria. We couldn't miss this opportunity and decided that this beer would be co-fermented with our own wild yeast blend and Little Earth home strain, harvested from apple skins from their own farm in Sudbury, UK. We chose only the best barrels from this small vat, and then mixed them with 10 percent aged Saison fermented with brewing and wild strains." BB 06/2021

"The simple malt bill gives an ABV of 5.8% which carries the flavour and really allows the hops to shine through. The hops used are of American origin, Colombus, El Dorado and Cascade (45 IBU). With multiple generous additions in the kettle and further dry hopped before it reaches you as fresh as it can be."

"Alvinne Fellowship 2020 Ale No 6: Spontaneous Fermentation (40%) blended with mixed fermentation farmhouse sour with quince (60%). 15 month BA on Bordeaux."

"Socoron (or Socouran) is the name used to designate 6 row winter barley in Wallonian dialect and translates as "Escourgeon" in French. It is one of our traditional saison. It’s brewed with malted and raw local 6 row winter barley. This grain is more challenging to work with and has a much lower yield which explains its rarity in modern beer. However, the challenges it creates are worth facing to get its deep rustic profile with earthy and bready notes. A traditional farmhouse yeast strain combining high attenuation and a complex fermentation profile that displays white spices, lemon, grappes and grassy herbal notes. An authentic farmhouse beer, Brewed in our 800 years old farm."

Blend of six barrels of saisons and mixed fermented beers. the average of the BA beers used is 10 months.

Saison with grapefruit and dry hopped with Mosaic and HBC 630. best before is 19/03/2022

German style Hefe Weisse brewed in Brussels