"« Hands of Desire » stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. After 18 months ageing in Bourbon barrels, we infused this stout with cacao nibs and vanilla beans. Its darkness and charred oak aromas will satisfy your senses until dawn."

""Hands of Desire" stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. This sour ale was infused with fresh lime and sea salt, then aged for 10 months in Mezcal barrels, providing notes of dark wood, tobacco and vanilla."

"It all started with our friend Laurent from Domaine De Krayenberg, a vineyard located in Beersel. We took 300kg of Muscadis grape pomace and blended to a mixed fermentation Saison that aged 12 months in Pinot Noir barrels. An elegant and complex beer with a light acidity and a balance of rich flavors and earthy tannins."

"«Hands of Desire» stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. A blend of a wheat sour and a saison aged for 12 months in Pinot Noir barrels. The plum brings sublime stone-fruit aromas matching with the soft acidity and gentle tannins from the oak." BBD is 09/2024

"This is a beer for those long, sweaty nights, the dark rooms and the pounding music. A beer that reminds you of those moments shared on the dancefloor. For us, this is more than just a beer. This is an experience."

"Our yearly Mirror Mirror is back ! This time, we added a good portion of rye in the malt bill and double dry hopped with many many hops! Whirpool hops: Citra, El Dorado, Idaho 7 Dry-hop: Idaho 7, Azzacca, Casshmere, Wakatu "

"mperial India Pale Ale hopped with Citra, Mosaic, Galaxy and Nelson. Malted wheat and flaked oats balance the enormous hop charge. A bitter kiss with a soft and juicy mouthfeel. Dangerously drinkable."

"A juicy pale ale to free your mind. Showcasing Mosaic, Citra & Simcoe hops, our signature beer delivers bold tropical and citrus flavors."

"Kettle-soured Gose brewed with sea salt and dry-hopped with El Dorado, Idaho 7 and Chinook for a resinous touch. With a super silky mouthfeel, its tartness and refreshing salinity makes it a perfect summer beer." BB 04/2024

"A deep, complex smoky flavor from the finest Extremadura (Spain) green oak smoked chilies, combined with brown sugar caramelized Belgian red onions, Habanero peppers grown on the rooftops of Brussels without any chemicals, organic cider vinegar, fresh garlic and Sri Lankan black pepper. Versatile enough to pair with any dish, as long as you like the real smoke. It's a vegan's favorite hot sauce because it's reminiscent of the taste of authentic barbecue. Handmade in Brussels with fresh ingredients only, vegan, zero fat, low calories, 100% natural. Use: Tacos, French fries, eggs, ribs, fried tofu, chili con/sin carne, bbq grilled meat... and everything else. Heat 4/10"

"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

"Conceived as a Mediterranean salsa verde, as comfortable on quesadillas or Mexican tacos as on falafels, durums or pizzas. Jonagold apples from the Brussels area, organic fennel, green jalapeño marinated in organic cider vinegar and Sri Lankan black pepper. No sugar added. A little Saltier than our other sauces, it belongs on the podium of our most versatiles. Heat 6/10" INGREDIENTS: Apple - Jalapeño pepper - Green bell pepper - Cider vinegar - Green fennel - Salt - Black pepper

"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

"CThe WHOOGY'S pro-model, concieved and cooked with him. A hot sauce to be used everywhere, whether to enhance the simplest dishes, or to accompany the most complicated recipes. A hot sauce to be placed in the middle of the family dinner table alongside salt and pepper, on the coffee table at aperitif time alongside cheeses and charcuterie, and to be kept in your bag to save your lunchtime sandwich. A universal sauce with the comforting taste of bolognese, made with the best tomatoes from Belgium, Habanero peppers grown in Brussels, and all the basic ingredients of a very, very good bolo sauce, but in a spicy version. HEAT: 4/10" INGREDIENTS: Tomato - Carrot - Onion - Wine - Modena PDO vinegar - Basil-infused white vinegar - Celery - Habanero - Garlic - Brine - Smoked olive oil - Tomato concentrate - Herbs & spices - Brown sugar - Sea salt

"The pure flavor of pineapple immediately followed by the deep and distinctive heat of the beautiful MORUGA TRINIDAD SCORPION BROWN pepper. MORUGA TRINIDAD SCORPION is currently second on the list of the world's hottest peppers. It has an average rating of 1,200,000 Scoville Units (SHU), up to 2,009,231 SHU. Heat: 10/10"

"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

"As fresh and explosive as a big storm in the tropics. Habanero peppers grown on the rooftops of Brussels without any chemicals, ripe mangoes, fresh garlic and ginger, organic lime and a complex mix of hand-crushed exotic spices: it's a concentrate of sunshine ready to transfigure even the most banal dishes. The combination of chili and ginger gradually increases the spiciness and gives a progressive and persistent rush. Usage: roasted chicken, hummus, steamed vegetables, seafood, summer salads, fish&chips, spring rolls, pad thai... and everything else. Heat 8/10"

"SUPER HOT version of the PEARS FOR TEARS, with CAROLINA REAPERS from Bxl replacing the habaneros. Designed to match any classic northern European dish like Pot-au-feu, Waterzoo , Blanquette de veau or even simple mashed potatoes or mild cheeses like brie, this sauce provides a fair amount of heat without acting as a taste disturbance like a more classic hot sauce would. Ingredients: Local ugly pears, red onions, garlic and apple cider vinegar, paired with fresh CAROLINA REAPER peppers from Brussels and a very subtle blend of spices. Heat 12/10"

"Umamido is just the best spot to eat a good ramen in Brussels, by far our favorite. Everything is homemade, by hand, with the best fresh ingredients... Strangely it speaks to us :)). While talking with them, we learned that their kimchi is not only ultra good, it is also very, very special. They have been preparing it themselves for almost 9 years with the same patience and the same method, and it is this process that is crazy: each new batch is started with a small part of the previous one, so the fermentation is alive from the beginning. Their kimchi is 9 years old this month, and for its birthday we pay tri-bute to it with a magical sauce: TSURAI made in very small quantities (400 bottles). After weeks of testing, the recipe was self-evident: Kimchi, ripe local pears, Brussels Habaneros marinated for 6 months in organic alcohol vinegar, and artisanal white miso. A subtle balance between the complexity of the fermentation, the sweetness of the pears and the spiciness of the Habaneros which enhances the intense flavor of kimichi. Heat 5/10." INGREDIENTS: Kimchi Umamido (cabbage, salt, carrot, onion, shrimp,
red pepper, ginger, sugar, water, anchovies, garlic, WHEAT, alcohol, sea salt, oysters), Pears, White vinegar, Habanero (Bxl), White miso (soy, rice, salt, alcohol).

"Traditional zhug isn't a sauce, it's a fresh condiment, and it's green most of the time, sometimes red. And it's a typical Yemen thing, we've never been there. We've never actually tasted it, just imagined it. This is Tom from Bokertov who told us about it it's a big banger that's been putting everyone in agreement for a long time. He there's not much they agree on over there, apart from hummus except for hummus. And then there's the Zhug, Zhug and hummus is already a lot. Then in the manner of medieval monks who drew whales in the shape of monsters monsters and crocodiles in the shape of dragons, because they'd never seen one and were basing their opinion on reports from people who weren't at all objective... We made Zhug. From Brussels Zhug. And it's really good. So our Zhug is great on mezze, falafel and kebabs, but also on lots of other things, from Mexican tacos al pastor tacos to the most local charcuterie. In we've never produced a sauce like this, with a taste of cumin that's not at all exaggerated and a salty roundness that's hard to explain and a salty roundness that's hard to explain. Finally the result is a sauce that may be more classic than usual in the world of hot sauce, but a UFO in our line-up.. Heat 8/10." INGREDIENTS: Pepper - Apple - Garlic - Habanero pepper - Vinegar - Olive oil - Lemon - Spices - Fresh herbs - Sea salt

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

"Freshly ground Coffee meets silky Coconut in this big sweet Pastry Stout"

" Triple-fruited Sour. Juicy, full-bodied & tangy." BBD is 19/10/2024

"Rich, roasty, nutty and complex with notes of chocolate, coffee & dark fruits. Noticeable alcohol warmth with a sweet caramel finish"

" Triple-fruited Sour. Juicy, full-bodied & tangy."

"Sweet & Smooth. Dark & Complex. A 4-way collab with friends from Mexico, Canada & USA"

"On a recent stop to sunny Spain and the home of our friends La Pirata Brewing we decided to brew up another collab. Last time we went for a lighter beer, so this time we went full out with a big, big Imperial Stout with an interesting flavour twist - carob."

"Punchy & Juicy Sour with sweet tropical Papaya & Kiwi balanced with tart Lemons. Made with our Mexican friends Cervesa Morenos."

"Refreshing and tart with cool mint. Beautiful thirst quencher made with our friends from the French Alps, Outer Range"

Fruit-packed summer sour. Ripe, bright and aromatic. BBD is 07/01/2025

"Fresh orange, grapefruit and lime with dank American hops. Dark orange in colour with a slight haze and a lingering, tight white head the aroma is strong sweet orange and tropical fruit. A complex citrus taste is followed by a soft and sticky bittersweet finish. Highly carbonated and easy drinking."

50cl glass

Double Imperial Affogato Stout ispired by the Italian classic: Espresso, Cacao & Madagascan Vanilla

"Crisp, refreshing and distinct. Tart, mineral and dry with notes of Pineapple & Citrus" BBS is 12/03/2024

Florida Weisse w. Pink Guava, Strawberry & Lime BBD is 19/09/2024

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