BIERE

"This is a new blend, created to capture the remarkably light and fresh citrusy character we find in some of our older barrels. It was made from a blend of pale beers, consisting of 2 barrels of 4 year old beer, and 2 barrels of 3 year old beer. The barrels making up the blend were selected for their combination of bright citrus acidity and balancing deep funk, to produce a complex yet elegant summery beer. The finished blend was dry-hopped with fresh whole-leaf Czech Saaz hops, for their wonderful noble aromatics, along with a touch of US Citra to highten the lemon/grapefruit notes of the fermentation. Bottled straight from the dry-hop tank to capture as much of the hop as possible, the finished beer then conditioned in bottle for 5 months."

"English hopped beer made from a blend of solely three year old brews, produced in January and April 2020. The beers were made from turbid mashes using pilsner, wheat and rye malts. The resulting wort was boiled with aged hops, before spontaneous fermentation in old white Burgundy barrels. The blend focused on building a perfect base for an addition of wonderfully complex, but relatively subtle English-grown hops. We aimed for a balance of spicy and fruity aromatics, with nothing too characterful to obscure the incoming dry-hop, underpinned by a moderate acidity with just enough volatile acid to give it some life. The blend was dry-hopped with undried "Low Carbon" hops from Brook House Farm, up the road in Herefordshire."

"We used a grist containing 100% floor-malted Maris Otter, to try and capture the rich malty aromatics found when opening a bag from the maltings. In May 2021 we drew a wort from a six hour mash stand. The wort was not heated or boiled, and whole leaf Zappa and Bramling Cross hops were left to steep, before primary fermentation in our coolship, initiated by krausening with actively fermenting spontaneous beer.The resulting raw ale continued fermentation in one Herefordshire cider and one Scotch whisky barrel for twenty three months before blending and bottling. As with all our beers, it was bottled completely flat, with a good dose of primings to produce lively carbonation via refermentation in bottle."

Blend of lambics 1,2,3, 4, 5 & 6 YO lambics from Brouwerij Eylenbosch, Brouwerij Sako and Brouwerij Den Herberg macerated with apples and blueberries. Limited to 248 liters.

A collaboration with Pete Slosberg using cocoa nibs from Frederic Blondeel. BB is 12/06/2024

Dark Winter Ale, red wine "Bordeaux" barrel aged

"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."

"We grow these raspberries ourselves and put them whole in a steel tank with lambik of at least one year old for about four to six months. A bit of younger lambik is added before bottling to referment in the bottle. We strive to have 350 grammes of raspberries per liter of beer."

70% Muscaris & 30% Pinot Blanc. unfiltered, containing only natural sulfites. Limited to 940 bottles.

30% Dornfelder (Germany) & 70% Riesling (Germany). unfiltered, containing only natural sulfites. Limited to 420 bottles.

#2023-010 – Barrel aged saison/lambiek blend + aronia lambiek + chardonnay skin contact. Bottled Juli 2023

#2023-008 – Barrel aged saison/lambiek blend + Savagnin + Chardonnay. Bottled Juli 2023

#2023-009 – Barrel aged saison/lambiek blend + Wijngaardperzik lambiek. Bottled Juni 2023

#2023/005 - Barrel aged apple cider & lambic blend + Gamay pomace. Bottled May 2023

#2023/004 - Barrel aged appel cider & Reine Claude Lambiek + Savagnin Pomace. Bottled May 2023

#2023/012 - Barrel aged abrikoos saison/lambiek blend + Rabarberwijn. Bottled May 2023

#20323/006 - Barrel aged saison/lambiek blend. Bottled june 2023

#2023/001 - BARREL AGED SAISON/LAMBIEK + RIJNRODE POMACE: BACCCHUS, CHASSELAS, JOHANNITER, PHOENIX, MULLER THURGAU, PINOT GRIS, PINOT NOIR, REGENT. BOTTLED MARCH 2023

#2023/002 - BARREL AGED LAMBIEK • NEUVE-EGLISE POMACE: PINOT GRIS. PINOT BLANC. BOTTLED MARCH 2023

#2023/003 - BARREL AGED LAMBIEK + LISTERNEST POMACE: RONDO, MUSCAT BLUE, SOLARIS, BRONNER: BOTTLED MARCH 2023

#2023-007 – Barrel aged vlierbloesem saison blend + vlierbes lambiek. Bottled May 2023

Classic Aupa Tovarisch aged for 24 months in Armagnac barrels

RIS aged in Oloroso wine barrels

Rye Barley Wine aged 24 months in Bordeaux Wine barrels.

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

Coffee session stout with lactose and stroopwafels

"Dear Santa, as I have behaved(ish) this year, I would like a cranberry and chocolate Imperial Quad Stout."

"Seaweed Imperial Stout. Collab with Malt Attacks Shop in Brussels."

Onyx (mperial Stout brewed with cacao, vanilla and orange peel) aged 9 months in Heaven Hill bourbon barrels.

"Imperial stout with raspberry palinka-infused amburana & cherry casks. Collab with Gravity Brewing, Budapest."

"Our take on a classic style of beer. A blend of fresh and aged Flemish brown Ale. 60% of the blend was aged for over 1,5 years in a red wine foudre and after that the beer was aged for another year in bordeaux wine barriques. We also blended in a few bourbon barrel aged brown ale to give the blend a hint of American oak."

Collaboration with Granizo, Vermouth barrel aged flemish sour ale.

"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."

"In the past Port wine was shipped to the harbours of Bruges and Antwerp on wooden barrels of 650 liters, called ‘pipes’ or ‘pijpen’ in Dutch. Some of these barrels were purchased by Lambic breweries and have contained Lambic for many generations. Some barrels have been circulating in other, some defunct, Lambic breweries before finding their final place in the barrel cellars of Oud Beersel. We have blended the finest Lambics of on average 20 months old matured on these ‘old pipes’ of between 60 and 120 years old, to create an Oude Geuze with the characteristics of these old barrels."