"A full malt barley wine of 13% by volume, which is brewed once a year; fermented with beer and wine yeast. With L’ensemble we find the limit. Not only the boundary of the maximum possible, because 13% is extremely heavy for a full malt beer. But also the boundary between beer and wine, because to get this amount of alcohol, a part of the fermentation uses wine yeast. Brewing and fermenting this unique beer requires much time and attention. Partly because we make this beer only once a year and comes on the market when it becomes winter season. A perfect companion to the Christmas season! Deliciously warming."

Imperial Stout aged in Bourbon barrels

A dark quadrupel from Flanders, matured in Woodford Reserve Bourbon barrels for 2 years.

"Spontaneously fermented and aged for years on some of the finest red wine barrels from the Bordeaux area in France"

Dark Strong Ale

Belgian dark ale aged in Wine & Port barrels for 3 years.

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

"Pure tropical vibes in a can! Chug it like it's hot." Sour w. Passion fruit, Mango, Pineapple and lime

Green tea & Yuzu sour ale

"The next installment in our Kveik Culture Collab series is a West Coast IPA brewed in collaboration with our friends at Alesmith (San Diego, USA). This beer features locally grown malt from Jæren Malt and is fermented with a unique Norwegian Kveik yeast strain, Stalljen, from Kveik Yeastery. For an authentic West Coast hop profile, we used the holy trinity of hops: Citra, Simcoe, and Mosaic, imparting notes of citrus, orange rind, pine, and tropical fruit, all balanced with a firm bitterness."

"Brewed with yuzu, it is the perfect non-alcoholic drink for all barbecues, and balances fatty barbecues with the perfect acidity you want. This summer's must-have"

"Experience the perfect fusion of our signature non-alcoholic beer and the refreshing zest of fresh citrus. Our No Worries Radler is a delightful blend of crisp, clean flavors, with a burst of lemonade that’s light, vibrant, and oh-so-satisfying. Whether you’re taking a break from a bicycle ride, enjoying a sunny afternoon, or simply in need of a refreshing pick-me-up, No Worries Radler is your perfect companion, all without the alcohol."

"Holy Roasty our alcohol free coffee stout! Brewed with our own "Galea ANTWERP coffee blend", cacao beans and vanilla beans. The Taste of a stout without the alcohol!"

"Abyss of Darkness is an Imperial Salted Caramel Stout with Roasted Peanuts! We aged this beer for more then 8 months on fresh Tomintoul Whiskey barrels. The result is phenomenal! In our opinion, one of our best BA stouts until now!"

"ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo "

"ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. We aged this beer for 24 months on Blantons Bourbon barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo."

"ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. We rested this beer for 6 months on Brandy Vanilla barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo"

"ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. We rested this beer for 6 months on Buffalo Trace Bourbon barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo ."

"ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. We aged this beer for 24 months on Heaven Hill Bourbon barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo."

"ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. We rested this beer for 6 months on Jamaican Rum barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo."

"ANTWERP, what we call the capital of Flanders! Is a massive Russian Imperial Stout, made with tons of speciality malts from Mouterij Dingemans. We dry spiced this beer with fresh roasted coffeebeans from Crossroast, a small coffee roastery from Antwerp. After that we dry spiced it again with Cacaobeans, Vanillabeans and some fresh Cinnamon. The result is a very complex, roasty imperial stout with lots of tones of chocolate, coffee, toffee, caramel, vanilla and a little spicyness from the cinnamon. We aged this beer for 24 months on Weller Bourbon barrels. Enjoy! Label by Robin Adriaenssens from Summer's End Tattoo."

"Barrel aged stout for 2 years on Makers Mark Bourbon, Irish Whiskey and Wild Turkey Rye barrels. Before bottling we dry spiced the beer with toasted coconut."

"Little Black Dragon, named after our black cat, which I call sometimes "kleine zwarte draak" when he does naughty things. This beer is an Imperial Mexicake stout, aged for more then 2 years on 6 barrels. One of them a Hot Sauce barrel from Texas, besides that Maple Bourbon, Irish whiskey and regular Bourbon. Just before bottling we dry spiced this beer with some vanilla, cacaobeans and chillies to give you the last kick in this bold beer. The heat is well balanced, we tried to make it drinkable for the most of you. Expect a warm feeling in your mouth and throat when you take a sip."

Non-Alcoholic IPA w. Citra, Mosaic, Nelson, Amarillo

"This thirst-quenching White IPA is your summer hit! We collaborated with brewery La Source in Brussels to brew their first ever non-alcoholic beer!"

" “Ol’ Skool Sayson”. Brewed for the bar "Chez mon ex" "

"A light and refreshing Gruit with a pleasant tartness and a complex mix of herbs that brings out some floral, citrus and resinous notes"

"Stap in een wereld waar smaakcomplexiteit samenkomt met de allernieuwste brouwwetenschap met Anton aus Thiol. Deze Triple New England IPA is een weelderige kanjer van 9,9% ABV, vervaardigd met een innovatieve focus op de biotransformatie van thiolen. Door de transformerende kracht van Phantasm Powder, YCH 303 Trial en Sabro-hop te benutten, biedt Anton aus Thiol een ongekend bouquet. Elke slok onthult tropische smaken en aroma's, met tonen van passievrucht, guave en lychee die over je gehemelte stromen. Het biotransformatieproces tilt deze thiolen naar een ander niveau, waardoor een diep aromatisch en sappig profiel ontstaat dat zowel intens smaakvol als heerlijk zacht is. Anton aus Thiol is niet zomaar een bier; het is een verkenning van de grenzeloze mogelijkheden van modern brouwen. "

"Duik in de heldere en aromatische wereld van Heidi aus Terpeen, een Moderne West Coast IPA van 6,6% ABV die een queeste is naar de wonderen van terpeenbiotransformatie. Door de mix van Columbus-, Citra- en Centennial-hop stelt deze IPA een harmonieus evenwicht tussen bitterheid en aroma tentoon. Heidi aus Terpeen fascineert met zijn levendige hopkarakter, met citrus-, dennen- en bloemige tonen. Elk deel van dit bier is zorgvuldig vervaardigd om een zuivere, frisse en vooral verfrissende smaak te leveren met een aanhoudende complexiteit. Ervaar het snijvlak van ambachtelijk brouwen met een bier dat echt de geest van innovatie belichaamt."

"Pomona, de godin van de fruitbomen, maar ook een nieuwe giststam die vers van de pers is. Als een van de eerste Belgische brouwerijen mochten we hiermee aan de slag gaan om te kijken wat we konden aanvangen met deze veelbelovende godin. De gist kwam tot stand door verschillende gisten te kruisen met elkaar en dan langzaamaan te laten evolueren op laboschaal. Terwijl er heel veel genetisch gemanipuleerd wordt bij Amerikaanse brouwerijen beheerst het Canadese Escarpment deze alternatieve techniek als geen ander. Het resultaat van deze samenwerking tussen gistgoden Lallemand, Escarpment Labs en Dok is een heel fruitige IPA van 6.7% gehopt met bijna enkel maar Mosaic. De gist zorgt voor een aangename troebel, de nodige juiciness, veel citrus en steenvruchten in de neus. De Mosaic en Mosaic cryo hop werd tijdens 5 verschillende toe voegingen doorheen het hele proces toegevoegd. "

"Spontaneously fermented and aged for years on some of the finest red wine barrels from the Bordeaux area in France"

Dark Rye Tripel aged in Bourbon barrels for two years.

"Imperial stout aged to perfection for 9 months in a blend of Heaven Hill and Laphroaig barrels"

Purple Beer. "Flower Gruit with lavender, rose, chamomille, heather and butterfly pea flowers "

"The story behind the name is amusing: Brewing in our very first brewery in Sint-Pieters-Leeuw was entirely manual and really exhausting. For lunch, we dreamed of a light and flavourful table beer to quench our thirst... One day, Bernard had the idea to mix a Taras Boulba with an equal amount of sparkling water to make a "small beer". A super refreshing beer that wouldn’t prevent us from getting back to work in full shape! And we decided to call it the "Petit Boulba"...We reused the name as a reminder of the early days, but of course we made the beer according to a specific recipe. Petit Boulba is a blond beer with only 2.8% alcohol, with a blonde and cloudy appearance due to the use of wheat and oats. Its aroma is very floral, with notes of fresh cereals. On the palate, these aromas develop further and blend with notes of white fruits and fine herbal touches. Petit Boulba is slightly bitter and has a very dry and super refreshing finish. As spring has been waiting so long to arrive, I guess we’ll just skip it entirely and go straight into summer!"

"We aged an imperial Stout in a blend of Vino Nananja & Bourbon barrels for 11 months. The Vino Nananja gives this stout some fruitiness and citrus flavor and together with vanilla and bourbon makes this a very delicious barrel aged beer."