Biere

"Aged 17 months in barrel. Young cider from Pajotse standard orchards. 6 months aged in barrel. Old cider brings structure and tannin. Young cider brings aroma and acidity. Fermented, aged & bottled on the farm."

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

Barrel Aged Farmhouse Ale w. Johanniter grape pomace

Watermelon Gose

The Meerts Tilquin series was made by fermenting fruit that had already been used once. The fruit was fermented for a period of 4 months in a blend of 80% 1 year old Meerts and 20% of a blend of different 2 year old lambics. Meerts (or March Beer) is a low strength lambic, which was originally produced with the weaker wort obtained from the rinsing of the grains. Unfiltered and unpasteurized, they are refermented in the bottle. There are 12 bottles with 6 different fruits: Pinot Gris, Pinot Noir, Riesling,Syrah, Roussanne and Airelle Sauvage.

"Beer of spontaneous fermentation, the Old Quetsche Tilquin is made from the fermentation of 210g of purple plums by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

Pack consisting of a botlte of Pêche Jaune 2022-203 and Oude Gueuze from the season 2021-2022. Pêche Jaune: "Beer of spontaneous fermentation, the Oude Pêche Jaune Tilquin à l'Ancienne is made from the fermentation of 230 g of peaches by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

Pack consisting of a botlte of Pêche Jaune 2022-203 and Oude Gueuze from the season 2021-2022. Pêche Jaune: "Beer of spontaneous fermentation, the Oude Pêche Jaune Tilquin à l'Ancienne is made from the fermentation of 230 g of peaches by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"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"

"One year after its first appearance, it is finally here, to violently conclude our winter cycle. Like a small fluorescent orange moon that has just completed its full revolution, it comes back to dazzle us with its radiant beauty, and explode in our mouths like a cloud of meteorites whose only objective would be to exterminate mediocrity by systematically hitting the same spot, to dig a deeper and deeper crater, and thus leave an indelible trace in the collective consciousness. BANG BANG. The best organic kumquats from Sicily, cooked with Madame Jeannette peppers from Bxl and an American hop variety: CITRA, well known to beer lovers as it is found in most good IPAs. The Citra complements the tartness and freshness of the kumquat, correcting any excessive bitterness. It's not only a taste match, it's doping; the hops accompany the citrus aroma by going in the same direction, it pushes it in the ultraviolet, even further, until beyond the real. Heat 7/10"

"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"

Lambic macerated with green grapes from Italy

Lambic macerated with green grapes from Italy

Lambic macerated with cherries, red currant, goosebberries, red berries and blackberries

"La Brett Porter est inspirée des anciens Porters londoniens, bières superstars des années 1800, qui étaient conservés dans d'immenses foudres en bois dans lesquels se développaient des levures Brettanomyces. Elle n'a pas été barriquée, mais co-fermentée avec notre Brettanomyces maison, et brassée à partir de magnifiques malts spéciaux anglais. Sa robe est noire avec une teinte ruby. Sa mousse, beige foncé, est fine et persistante. Les Brettanomyces sont bien présentes au nez, lui conférant un caractère vineux avec des cerises bien mûres comme un vieux kirsh, et un peu de cuir. Une touche torréfiée et légèrement fumée complètent le tableau. Ces arômes se retrouvent en bouche, additionnés de notes de moka, de poudre de cacao et de pruneaux "

"Our signature ''Sour Pils'' but brewed in the way of a Mexican Lager, with your lime slice inculded in the beer! :)"

"1 & 2 year old lambic, macerated with 3 peach varieties Finished with Japanese sakura blossom"

" Koji-lambic brewed by yamaoroshi method, 1 year old lambic"

"Blend of different 2-year-old Lambic macerated with cherries, finished with sakura blossom."

"Blend of carbon-macerated cherries fermented on 2 year old lambic, spontaneously lacto-fermented cherries and cherry lambic from 2021."

"Two autochthonous grape varieties, Tai Rosso and Turchetta. A double game made by the semi-carbonic maceration and the traditional red winemaking. Spontaneous fermentation in stainless steel, without sulphur addition, half with stalks. Maceration on the skins for 10 days. Aged in 500 and 700 liters oak barrels."

"Prato Alto is our most complex wine. It features extended maceration and an horizon of long term. Grapes: GARGANEGA, INCROCIO MANZONI, BRONNER. Grown on calcareous soils: sand, clay and silt. Spontaneous fermentation in acacia wood vessels of 1400 liters , without sulphur addition. Maceration on the skins for 7 days, with delicate fulling."

"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 18 months in oak barrels, and enriched with our best Incrocio Manzoni pomace. Grape's skins macerate into beer for 3 months."

"Farmhouse ale mixed fermented with indigenous yeasts of our vineyards and matured for 5 months in oak barrels. At the end of maturation, we add our Tai Rosso grapes and a touch of dry-hop."

"This beer matures for 12 months in oak barrels with our indigenous yeasts and bacteria. At the end of maturation we add a selection of ancient varieties of local peaches"

"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 24 months in oak barrels, and enriched with our best Garganega and Incrocio Manzoni white grapes."

"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 24 months in oak barrels."

"Get ready for summer with Arena, a 6.4% Hazy IPA and a blend of Citra, Cashmere, Talus, and Cryo Amarillo hops. This beer will transport you to sunny beaches and relaxed afternoons, with its tropical flavors and citrus notes, while you wrap yourself in the nostalgia of the Tie Dye prints that evoke the summers of yesteryear that inspire this series, completed with Horizon and Marea."

"Flaming Flamingos is a 5.2% Hazy IPA, brewed with El Dorado, Citra, Chinook, Cashmere, Vic Secret."

"Mambo is part of a series of three beers inspired by Afro-Cuban rhythms and dances, along with Guaguancó and Boogaloo. It is a 5.9% Hazy IPA, brewed with Summit, Mosaic, Citra, El Dorado, Sabro, HBC 586."

"Sit back and let the tide take you with this 5.7% IPA, brewed with a blend of Sabro, Citra, Cryo Citra and Simcoe hops. A beer that provides a balanced and refreshing experience, with tropical notes and a subtle touch of coconut, inspired by the creative and artistic spirit of the Tie Dye prints in this series, completed with Arena and Horizonte."

"Perky Penguins is a 6.0% IPA, brewed with Vic Secret, El Dorado, Galaxy and Citra."

Season 2021-2022 Assemblage #75. Bottled on 24/05/2022 "This particular blend of Oude Geuze consists of nine different brews originating from nine different barrels. More than 80% of the blend consists of lambikken brewed by ourselves. More than 60% of the blend consist of lambikken of two, three and four years old, bringing the weighted average age to more than 28 months. Half of the combined grain bill was composed of cereals that we sourced from our Cereal Collective in and around Pajottenland."

Season 2021-2022 Assemblage #94. Bottled on 26/07/2022 "For this Oude Geuze, we selected lambikken from four ex-sherry barrels - three Oloroso and one Palo Cortado - with highly peated characteristics, and blanded these with a more mellow lambic to balance it all out. Consequently, we used lambikken from five different brews and six different barrels, spread over young, quite a lot of three-year old and four-year old lambikken. This way, the weighted average age is more than 35 months."