Belgian Trappist Beer.

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

"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!"

"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"

"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. 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."

"BGM24 FUTURE New England DIPA is a beer prepared in cooperation with the Canadian Third Moon, as part of the promotion of the Beer Geek Madness 2024 festival. Expect a decrease in the bitterness level in favor of an intense hop aroma and fruity character! The cloudy, velvety body, fermented with a home-made yeast strain, hides a powerful dose of tropical and citrus fruits, including notes of mango, melon and grapefruit, with a subtle share of blueberry, strawberry and spice notes."

"The combination of the strawberry fruitiness of Strata has been bombarded with an extra dose of fruit. The base of this beer is a strong 23P extract base consisting of wheat and pilsner malts, as well as oat flakes, with additional fullness provided by maltodextrin. Subtle bitterness comes from Magnum hops, while the whirlpool was filled to the brim with Strata hops. Next, we fermented the beer with Philly Sour yeast, which also acidified the brew. Finally, we heavily infused the beer with juicy red oranges and tropical pink guava. Sweet, sour, fruity, and hoppy goodness."

"The third collaboration with the legendary UK brewery, Verdant, has already happened. They're one of the best breweries in Europe when it comes to hoppy beers, truly masters of their craft. James and his innovative approach to hopping are truly impressive. Together, we've crafted a recipe for a double dry-hopped Pale Ale. Something perfect for opening the summer season and feeling the breeze of fresh tropics. The recipe is based on a blend of barley malts, wheat, oats, and oat flakes. The malt base is rich and full-bodied. For hopping, we've used concentrated Mosaic Lupomax pellets in the whirlpool and for cold hopping, along with New Zealand Motueka hops. There's a lot of resin and white fruit mingling with subtle tropical notes. It's highly drinkable. The cold hopping process was done differently this time, using a double dry-hopping technique. The first addition was during beer fermentation, and the second one manually during conditioning. However, this time the process was shorter and at lower temperatures."

"A 5.4% weizen with a whopping 70% wheat malt was brewed with one of our long-serving bartenders at Dok. Johannes (better known by his nickname Joeri) joined forces with Janos to make a weizen the way he would like it himself. Lots of wheat, Weihenstephaner yeast fermented cold, a decoction mash and a noble hopping with Tettnanger."

"Sean, regular customer and part of the furniture his haircut is always exquisite. In all the years we have known this man, his hair has never been out of place. To honour his lush, impressively styled hairdo brewed these cans. It became a hazy IPA of 6% with Galaxy, Cashmere and Mosaic cryo. Tropical IPA with a very green undertone."

"Anguille is a series of experimental IPAS. For this new edition we came with a new dry hoping as well as a new yeast : Verdant."

"Märzen, March beer, Märzenbier or Oktoberfestbier. It is a typical beer of variable color that was brewed in March, the end of the brewing season in Germany and heavily hopped in order to last the summer. It was kept cool , in the dark Oktoberfest began in September precisely to empty the stocks of the past season, the most common beer was Märzen This is a beer brewed in March on the occasion of the anniversary. from our very revered Oberleutnant Joël in collaboration with our friend Kouros from La Nébuleuse. This beer is aimed at lovers of malty pleasures, with coppery highlights, very slightly caramelized."

Hybrid Pils fermented with lager yeast & Morpheus yeast

"Heavily Hopped Double IPA with Citra, Talus & Sabro."

"Heavily Hopped IPA with Idaho 7, HBC630 & Sabro"

"Heavily Hopped IPA with Simcoe, Citra & Talus."

"Heavily Hopped IPA with Citra & Mosaic."

"Heavily Hopped IPA with Sabro, Talus & Orange Peel."

"Heavily Hopped IPA with Citra, Simcoe & Sabro"

"Heavily Hopped Double IPA with HBC586 & Citra."

"West Coast Double India Pale Ale with a golden body, a resinous bitterness and a delicious orange/citrusy taste"

"A delicious Session IPA with Calamansi. Genuine Backflip Fuel !"

"Double India Pale Ale with Cryo Citra, Amarillo, Azacca and Vermont Ale Yeast. It's round, resinous and comforting !"

"DDH Double NEIPA packed to the brim with hops (HBC 1019, Citra & Nelson Sauvin) like sardines in a tin box, brewed in a collaboration with our friends from Browar Pinta - Hello Hazy. Turn on the boombox or scan the code on the front of the can - this is our tribute to the legends from New ."

"New England IPA in a stronger and more intense than usual version. For dry hopping, we used HBC 630, Ekuanot and Mosaic varieties, which provided a mix of red and tropical fruits in aroma and flavor."

"The next installment in our Kveik Culture Collab series is a West Coast IPA brewed in collaboration with our friends at Alesmith (San Diego, USA). This beer features locally grown malt from Jæren Malt and is fermented with a unique Norwegian Kveik yeast strain, Stalljen, from Kveik Yeastery. For an authentic West Coast hop profile, we used the holy trinity of hops: Citra, Simcoe, and Mosaic, imparting notes of citrus, orange rind, pine, and tropical fruit, all balanced with a firm bitterness."

"Blend of 50% Belgian saison aged in Priorat red wine barrels for 20 months with 25% sour aged in Oloroso barrels for 16 months, and 25% Belgian saison"

With grape skins Garnatxa from l'Oriol Artigas

Wild Ale w. Garrut grape skins from Sicus

Wild Ale with Moscatel grape skins from Oriol Artigas

Saison brewed with spelt and Strisselspalt, Mistral, Cascade, Aramis hops.