Easter beer made with cane sugar and Honey. Vintage 2025

"De Dulle Teve is brewed in the tradition of a Belgian Triple. Its high density stems from large amounts of pale malt increased with pale candi sugar in the brew kettle. Unfiltered, unpasteurized, bottle-conditioned. De Dulle Teve keeps two to three years without major changes in taste. Further maturing, up to 10 years, will cause it to darken a little and lose some of its bitterness. The bittering of about 30 IBU is due to Goldings hops in the brew kettle."

Imperial Stout wih no adjuncts. Best before is 02/2024

"In our new WRCLW beer, we decided to recreate the taste and smell of a breakfast classic with a French origin, namely French Toast! To achieve this effect, we enriched the extractive and strong base of Imperial Stout with lactose, maple syrup, cinnamon and vanilla, which emphasized the character of the pastry. Finally, we saturated it with nitrogen to enhance the dessert feeling and top the beer with a fine bubble foam. So it will be thick, creamy and outstandingly dessert." best before 06/05/2023

"A deep brooding, heavyweight stout, crammed with intense, deep-roast speciality malts. 2021 Vintage " best before is 23/12/2022

Dark Strong Ale

Belgian Imperial Stout. BBD is 11/2023

Barrel Aged Stout - Elijah Craig Barrels. 10% - Barley Malt - Golden Promise, Oats, Chocolate Malt. Columbus Hops.Nottingham Yeast.

Imperial Stout insfused with Saint Brandarius Whisky.

Rye Barley Wine aged 24 months in Bordeaux Wine barrels.

Imperial Stout with Cacao and infused with Porto and Bourbon oak chips

"Dark Winter Ale, brewed for the dark months of the year. The beer contains spicy flavors and you may even notice a slightly sweet taste. We work with burnt sugar & every year we change the spice/fruit/sugar. This year we added fresh fig leaves and medlars in the boil."

Imperial Tropical Stout with Cacao Nibs & Cypress wood (Imperial Version of the Caribbean Chocolate Cake). BBD is 10/10/2024

Tripel (Trio) aged for 10 months in Jamaican Appleton Estate rum barrels.

"Another perfectly balanced barrel project by Brouwerij Kees. Aged in Laphroaig barrels for 12 months, this black beauty will catch you by surprise."

Barley Wine aged for 16 months in Peated Whisjey barrels.

Dark Strong Ale

"Imperial Stout with Chocolate, Coffee and Maple. Collaboration with Pulfer."

Dark Rye Tripel aged in Bourbon barrels for two years.

Oerbier Special Reserva, 1 year on Amarone barrels.

This Imperial Coffee Porter has matured for 6 months in Oloroso Sherry casks in which Belgian whiskey has matured. The aroma betrays subtle vanilla scents, dried fruit and a warming hint of alcohol.

Sour Triple IPA with Cryo Ekuanot, Citra, Sabro

"X Anniversary 4/10 Imperial Baltic Porter - fourth in a series of anniversary beers brewed in collaboration with friends from Hidden Springs. This is a mutual collaboration – a similar base beer was brewed, then supplemented in the final stages to recreate popular desserts from each region. In Wroclaw (PL), Guava Pastelitos, a very popular snack in Tampa (FL, USA), was replicated. Meanwhile, Hidden Springs tackled plum-streusel yeast cake, a classic dessert in Poland. Traditional long aging, preceded by extended fermentation, ensures this beer spends over two months in the tank. Dark notes are present but do not dominate as they might in an Imperial Stout. The selected ingredients offer a light sweetness and a distinctly tropical character. All of this is complemented by dessert-like aroma."

"X Anniversary 6/10 Quadrupel BBA - sixth in a series of anniversary beers. Quadrupel, brewed with extract of 30° Plato, features a milt profile composed of Pilsner and caramel malts. Fermented with a Belgian yeast strain, it offers aromas of dark fruits and subtle spicy notes. Aged for 18 months in Jack Daniel's barrels, it was infused before bottling with almonds, hazelnuts, and pecans. The result is a Quadrupel characterized by caramel and toasted flavors, complemented by notes of dried dark fruits. Barrel aging adds layers of vanilla, coconut, and refined alcohol warmth, while the nut blend creates an intriguing and harmonious finish."

A new recipe of Mano Negra aged for 3 months in Peated Whisky barrels from Kilchoman that previously held Oloroso