"We made about 3400 75cl bottles of this. The Oude Geuze Coigneau is an authentic Oude Geuze, where one of the lambics was brewed with a unique combination of over-year hops and fresh "Coigneau" hops. This old hop variety, which had long disappeared from the brewing world, is now being grown again in the Asse-Aalst region. Coigneau hops are known for their low bitterness and typical aroma that goes well with the taste of Oude Geuze and white beer. Floral, spicy and mild citrus-like aromas in the lambic are pleasantly enhanced. Thanks to the mild intensity, we can use the hops fresh, which allows the aromas in this Oude Geuze to come into their own even better."

"Pomegranate and bumbelgum smell. Creamy, silky beer with a bitter after taste. "

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.

"Belgian saison - Great thirstquencher, great balance between spices and fruitiness with typical Belgian saisonyeast character."

Maître Tripel aged for 6 months in Fillier barrels

"Vin d’orge fort aux notes fruitées, élevé 6 mois en fûts de Filliers"

"India Pale Ale w/ Cashmere & Mosaic hops. Brings subtle stone fruits aromas with light resinous notes"

"A crisp, refreshing and obviously hoppy pilsner ! Dry hopped with Callista"

"A classic american pale ale, crisp, well balanced with biscuit and resinous notes. Centennial and Citra hops."

Special Gueuze blend made for Grill-Resto Boelekewis (Beersel).

"A well thought-out blend of the finest spontaneously fermented lambics of different ages, 100% matured in oak barrels with refermentation in the bottle." This makes a much smoother and less acidic gueuze

"Stille Nacht (Silent Night) is a prestige beer from De Dolle Brouwers, brewed for Christmas. It has a very potent beer (12% alc/vol). It has been boiling for many hours, brewed with pale malt with white candy sugar in the kettle. The Nugget hops gives an extra bitterness to balance the extreme sweetness due to the density. The taste triangle is completed with some acidity of the fermentation. It is a very interesting beer to age."

"Brewed with Citra, Idaho 7, Rakau, Southern Cross and Simcoe Cryo hops."

"West Coast IPA hopped with Simcoe, Cascade Cryo and Idaho 7 hops."

"Hazy and very hoppy Double IPA. Collab with Hoppy People - Switzerland. Packed with hops; Citra and a pinch of Sabro in the whirl. Motueka, Citra and Mosaic Lupomax, Amarillo and Simcoe Cryo in fermenter."

" Mango and Marshmallow Sour."

Gluten Free Pale Ale

"A collab beer brewed with one of the best breweries in Spain, known for brewing some of the top IPAs in Europe. This New England IPA is dry hopped with Nelson Sauvin, Enigma, and Mosaic, and enriched with grape must from Spanish white grapes."

"It's Halloween. Everyone's entitled to one good scare. The fourth chapter of The Juicyville - Michael - is a double NEIPA lurking in the shadows with a sack of Galaxy, Citra and Superdelic hops. Don't blink - you might miss the last sip..."

"Green version of Gelato Ice Cream Sour, created for St. Pactrik's Day. Brewed with cactus, mango and kiwi."

"Halloween Ice Cream Sour w. pumpkin, mango, cinnamon, nutmeg, cardamon, clove."

"Sweet and sour beer inspired by Italian ice cream, this time in a Halloween, blood red version. i addition to cherries, rasperries and blackcurrants, we added the coloring agent that provided beautiful, deep red color - dried hibiscus flowers."

"A light New England IPA in which we supplemented the fruity profile of the Citra, Mosaic and Idaho Gem varieties with the addition of pineapple juice"

"A beer brewed in collaboration with HAYB - our friendly coffee roastery from Warsaw. A strong, intense Imperial Stout inspired by the famous Italian dessert - tiramisu. Brewed with the addition of Brazilian coffee and cocoa nibs."

Magnum bottle. "A Blend of Riesling wine from a short maceration, mixed with lambic that has been macerated on riesling skins. This mixture of young and old lambics aged together for 6 months in oak barrels."

Magnumm bottle. "Our Cuvée Heritage Gueuze is a blend of the finest barrels of lambic and bears the label of the old brewery. They have a beautiful aging potential."

"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

"Imperial Pastry Stout with tons of Toasted Coconut, Madagascar Vanilla, Venezuelan Cocoa and Milk Sugar, 37 °Plato, clocking at 13% abv"

"Triple Dry Hopped New England Triple India Pale Ale, with Peacharine, Nectaron, Strata and Cryo Pop hops, clocking at 9.2% abv."

"Double Dry-Hopped New England India Pale Ale, with Galaxy, Nelson, Citra and Mosaic hops, clocking at 6.8% abv."

"Double Dry-Hopped American Pale Ale, with Amarillo, Columbus and Simcoe hops, clocking at 5.6% abv."

"Double mash Imperial Stout brewed with maple syrup. Aged for 17 months in Kentucky Bourbon barrels, then conditioned on toasted coconut and Madagascar Vanilla beans. Finished with a double dose of raw coconut flakes. The long cold conditioning rounds of the flavor of sweet vanilla, ice cream, charred oak."