XXX-Bitter is a variation on the existing XX-bitter, with additional 50% more hops.

Brewed and Bottled By Boon.

Brewed & Bottled by Boon

Brett Belgian Pale Ale.

"An oude geuze, based on 4, 5, 6, 7 year old lambic, 100% oak aged, Belgian, artisanal and delicious."

Magnum.

You'll get a random label amongst the 6 avaialble. "In 2024, 150 years will have passed since the birth of Louis Thevenet; a famous painter from Halle. To celebrate this occasion, Brewery 'Den Herberg', in collaboration with 'den AST' and 'Villa Servais', developed a 'Geuze Thevenet.' It is a unique blend of eleven different barrels of lambic, aged in old (red and white) wine barrels made out of French and American oak. Kloris Devillé from Den Herberg describes the geuze as follows: "This 'Oude Geuze' has a lively palette of flavors, much like one might find in a masterful painting. The subtly woven minerality forms a canvas on which the depth of the composition is built, while the complexity of the geuze, thanks to the former red and white wine barrels, unveils a rich and varied palette of aromas and flavors, almost like masterful brushstrokes.". Six different labels were designed, each featuring a different painting by Thevenet from the collection of 'den AST'. This allows beer enthusiasts to simultaneously enjoy works such as 'Hôtel de Bruxelles', '’t Wit Paard', 'De Weg-Om', and 'Onze-Lieve-Vrouw van Halle onder stolp'. It's a little preview of the grand Thevenet exhibition, which will be on display on March 23 (2024), at 'den AST' and 'Villa Servais'.." Percentage of 3 YO old lambic is higher than in the Gueuze Devillé.

Pack with the 6 different labels. "In 2024, 150 years will have passed since the birth of Louis Thevenet; a famous painter from Halle. To celebrate this occasion, Brewery 'Den Herberg', in collaboration with 'den AST' and 'Villa Servais', developed a 'Geuze Thevenet.' It is a unique blend of eleven different barrels of lambic, aged in old (red and white) wine barrels made out of French and American oak. Kloris Devillé from Den Herberg describes the geuze as follows: "This 'Oude Geuze' has a lively palette of flavors, much like one might find in a masterful painting. The subtly woven minerality forms a canvas on which the depth of the composition is built, while the complexity of the geuze, thanks to the former red and white wine barrels, unveils a rich and varied palette of aromas and flavors, almost like masterful brushstrokes.". Six different labels were designed, each featuring a different painting by Thevenet from the collection of 'den AST'. This allows beer enthusiasts to simultaneously enjoy works such as 'Hôtel de Bruxelles', '’t Wit Paard', 'De Weg-Om', and 'Onze-Lieve-Vrouw van Halle onder stolp'. It's a little preview of the grand Thevenet exhibition, which will be on display on March 23 (2024), at 'den AST' and 'Villa Servais'.." Percentage of 3 YO old lambic is higher than in the Gueuze Devillé.

"Imperial stout w/ hazelnut and chocolate. Made in collaboration with our friends Moersleutel from Alkmaar, Holland"

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

Sour IPA with Galaxy and Simcoe

"Together with Druug's cider makers, we joined forces to create a graf (cider-beer hybrid). A true balancing act to showcase the best of both drinks. We decided to make a blend of a hoppy rye saison from us with a wood-aged cider from them."

"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."

Funky farmhouse ale aged in white wine barrels. Fermented with a blend of Brettanolyces and Fantome yeast.

"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."

Black IPA with Saaz, Simcoe and Columbus

Tripel Mash Barley Wine aged for one year in White Port barrels.

"Wild Ale with our house culture yeast (Méthode Ghantoise) and riesling grapes, aged on oak Barrels"

Blend of Saison and one year old lambic from De Troch.

"Damn Lambic Porter (our Porter blended with Lambic from De Troch) Barrel Aged on Makers Mark Bourbon Barrels "

Non-Alcoholic Sour IPA brewed w. Nelson Sauvin, Citra & Amarillo by De Proefbrouwerij for DOK Brewing Co

"A dubbel uytzet. During the 19th century, uytzet, especially the uytzet from Gent, was one of the most popular beer types of Belgium. For double uytzet more malt and hops were needed, it was only brewed in winter time and it was stored longer." BBD 11/09/2024

Barrel Aged Farmhouse Ale w. Johanniter grape pomace

Bourbon barrel aged royal stout

"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."

Blend of black currant wine and Méthode Gantoise sour ale aged in Pinnot Noir Bourgogne Barrels