Craft Beer

Maredsous Triple is served in the abbey on special occasions. Its elegant smoothness hides its alcohol content and makes it the connoiseur's beer.
Maredsous Tripel is a golden-bodied Belgian triple, redolent with festive sparkle,... Read More

Brilliant amber beer. A half Trappist: brewed by the monks of Chimay (actually in Scourmont, Belgium) for their fellow French Trappist monks of « l’abbaye du Mont des Cats » in Godewaersvelde, France.... Read More

Moelleuse et avec un corps bien prononcé comme le sont nos classiques 6–8-10, la Triple Extra se distingue par sa couleur blond doré, ses notes d’agrumes et son parfum épicé.
Ce subtil mélange... Read More

Dominant impressions of latte coffee with powerful chocolate aromas in the nose. The alcohol esters are enveloped with hints of autumn wood, citrus zest (orange, lemon) and freshly baked biscuits. The initial taste is sweetly... Read More

Rochefort 6 (red cap, brown beer, 7.5% ABV). Reddish colour, brewed only about once per year, representing approximately 1% of total beer production. This beer begins with a density of 16.5º Plato is 7.5% ABV. “Rochefort... Read More

Originally called Spécial, Rochefort 8 dates to the mid-1950s. The name comes from the original gravity in Belgian degrees.

Deep brown color; the flavor is vigorous and complex, with firm body to support the strength. The... Read More

Following century old recipes all malts made at the Schlenkerla brewery are dried by wood fire. While for the classic “Aecht Schlenkerla Rauchbier” traditionally beech has been – and still is – used, the... Read More

Aecht Schlenkerla Urbock is the complex sibling of the classic Märzen smokebeer. Exactly like the classic all its barley malts are smoked over beech wood logs. Its higher smokemalt concentration and longer maturation in the... Read More

Aecht Schlenkerla Urbock is the complex sibling of the classic Märzen smokebeer. Exactly like the classic all its barley malts are smoked over beech wood logs. Its higher smokemalt concentration and longer maturation in the... Read More

“Schlenkerla Helles” is brewed with fine Bavarian aroma hops from the area around the city of Nürnberg. It's lagered in century old caves underneath the historic Schlenkerla brewery and maltings. Schlenkerla... Read More

Bamberg’s speciality, a dark, bottom fermented smoked beer, brewed with Original Schlenkerla Smokemalt from the Schlenkerla maltings and tapped according to old tradition directly from the gravity-fed oakwood cask in the... Read More

Schlenkerla Smokebeer Wheat is an ale with light smoky aroma. As Bavarian wheat beers, it is being brewed with a mixture of both barley malt and wheat malt. The portion of barley malt is hereby a classic Schlenkerla smokemalt,... Read More

Farmhouse ale refermented with Seyval Blanc grapes.

Orange Starfish is a Double Dry Hopped IPA with Citra & Galaxy.

Dark ascent utilizes a base of Pilsen malts, dark grains, and a touch of German beechwood fire smoked malt, and a good amount of local maple syrup. The beer throws a myriad of aromas, from subtle smoke, roast coffee, and notes... Read More

No. 33
50% aged in Tequila barrels
50% aged in Cabernet Sauvignon barrels

What’s in a name? Sometimes the simplest can be the most descriptive, and in this case, derisive and divisive! After much internal debate (ad nauseam! Bourb[KY]n, anyone?), we decided a single letter change was the best... Read More

A part of the Botanicals and Barrels Series.

Patiently aged in the finest of Bourbon barrels, this bold Belgian-style Quadrupel layers notes of rich, dark fruit, vanilla, and caramel with a burst of tangerine peel culminating... Read More

A beer that has a dominant malty taste. This beer’s origins in a monk’s recipe are reflected in its heartiness. The Pope of Beers, Conrad Seidl, describes it as: “Almost black with a very slight red tone, a sensational,... Read More

“The union of wheaty freshness and dark malt often produces a fullness of taste and complexity”, explains the world-famous English beer commentator Michael Jackson.
This also applies to the Ayinger Urweisse, which... Read More

The Bavarian brewers have been masters in their trade for centuries and therefore also brew excellent pils beers. Indeed it was a Bavarian master brewer that brewed the first beer according to the pilsner method in the town of... Read More

In keeping with spring, our Maibock is a lighter representative of the class than the dark Doppelbocks from our house. Its golden yellow color and malty aroma go hand in hand with the sweetness of a real bock beer, tempered by... Read More

Blended wild ale brewed with Tennessee grown grain, ages in oak casks, rested on Tennessee grown watermelon rinds.

This bottle is our ode to the classic spontaneous sours coming out of the Senne Valley and Brussels, Belgium. A blend of one, two and three year old spontaneously fermented, lambic-inspired ales, we brewed TenneSPON Traditionelle... Read More

This Double Decocted Munich-style Helles was mashed using our favorite German grown heirloom Pilsner Malt and a hint of Vienna malt, for a complex but light bready malt base. Bright, clean and crisp with a hint of floral hop notes... Read More

The Traditional beers of Oktoberfest, our Märzen is rich with bready and biscuity aromas. Double Decocted for a rich complex malt sweetness.

The modern beer of Oktoberfest, not to be confused with Märzen. Less toasty and sweet. Festbier is clean with a mildly malty palate and more hop flavor.

Pours a deep, obsidian black, reminiscent of the darkest night, crowned by a luxurious, mocha-colored head. Flavors of dark roasted coffee and baker's chocolate.

This original Leipzig beer specialty lends us the name for our brewery. Gose is a regional beer specialty that was brought to Saxony-Anhalt in the year 1738. Originally Gose comes from Goslar, a small town in Lower Saxony, and... Read More

A dark-brown Trappist ale with an ivory-coloured head. A fruity aroma with warm tones of vanilla, caramel and roasted chocolate. A classic Trappist ale with a full malty, caramel-sweet taste and the subtle, sweet influence of... Read More

The OG 1111 is brewed with 8 different malts, mostly Maris Otter and a carefully measured amount of peated malts; the other six are various caramel and toasted malts to cover the range of color and aromatics. The powerful Hercules... Read More

The Al-iksir is characterized in Italy as a demi-sec beer. It's depth, complexity, and uniqueness stems from the masterful hand of brewer Teo Musso and his use of whiskey yeasts, from the island of Islay, for the primary fermentation.... Read More

ENGLISH - Xyauyù Barrel is the result of a “wicked idea” of Teo’s and years of research. It is a top-fermented beer which has gone through macrooxidation and has been aged in oak rum barrels to give it... Read More

Xyauyù Fumè is the most complex expression of Teo’s approach to the creation of what he calls “couch beers”, to be enjoyed and savored slowly. It is a top-fermented beer which has undergone macro-oxidation... Read More

Xyauyù Kioke combines two great craft traditions in the world of fermentation: the art of beer making meets the art of producing craft soy sauce.
The Kioke is an open cypress wooden barrel produced by Yasuo Yamamoto (Yamaroku... Read More

Xyauyù Oro is the result of Teo's wish to experiment. It is a living, top-fermented beer which - after being exposed to the air of the Langhe area and resting for a long period of time - becomes a new and unique product.... Read More

Our up-and-coming brewers do not have a tradition to follow and are completely free to experiment with unusual ingredients, restricted however to the territory of production, Sardinia. This is the case of young Sardinian Nicola... Read More

Brewed by way of single step infusion. Bottom fermenting yeast is added to induce fermentation at 10°C (48°F).

When attenuation reaches 50 %, it is blended with a combination of old and young sour beer that were fermented... Read More

Beautiful to look at (it can have a luscious white, creamy head) and taste, Tipopils is quite well-balanced. It has an inviting aroma of malt, fresh hops, banana and yeast, and a dry flavor characterized by an irresistible bitterness... Read More

Saison de Pipaix has an immense depth of complexity and a superb blend of tastes. Each batch goes through three fermentations [1st at 75Of for 4 days; 2nd fermentation at 34oF for 3 weeks; and 3rd fermentation at 68oF for another... Read More

La plus connue de nos bières. La cuvée des jonquilles c'est tout le bocage de l'Avesnois dans une bouteille! Dorée comme le blé! Parfumée comme le foin! C'est elle qu'il vous... Read More

The Rosé de Gambrinus Cantillon is obtained by macerating fresh raspberries in two years old Lambic. Its complex aromas and sour taste make this unique beer an excellent thirst-quencher.

Keep at a temperature of 12-15•... Read More

The Rosé de Gambrinus Cantillon is obtained by macerating fresh raspberries in two years old Lambic. Its complex aromas and sour taste make this unique beer an excellent thirst-quencher.

Keep at a temperature of 12-15•... Read More

The gnomes of Fairyland are particularly fond of this golden beer. LA CHOUFFE, with its slight hoppy taste, combining notes of fresh coriander and fruity tones, is the drink which gives them their zest for life. At least, that's... Read More

The Orval’s brewery produces only one beer to sell, a beer with a high fermentation that continues in the bottle. It is 6.2% ABV. This beer is brewed exclusively from spring water, barley malt, hop cones, candy sugar, and... Read More

A variant of the Belgian “Wit” or “Blanche” style, but a little drier and considerably more flavorful, Darbyste is a saison made with wheat and fermented with fig juice. Cloudy and medium amber in color,... Read More

Saison ale brewed with spelt.

Blaugies is a small family-owned craft brewery creating unfiltered beers, refermented in bottles or in casks. Stemming from a partnership with mythical Vermont brewery Hill Farmstead, this one is made with malt, spelt and American... Read More

Light blonde with 4.5% alc., generously hopped with the finest aromatic hops, giving it a very refreshing character and a scent reminiscent of citrus.

Golden blond with 6% alc., malty, with a fine bitterness and a long aftertaste. The scent is complex, developing a fruity-hop intense fragrance.

An evolution of the very first Wadesda, a blend of Jambe-de-Bois and Cantillon lambic, making the Wadesda #9 a Tripel Saison: a stronger version of the original Saisons.
She is amber in colour and has those typical characteristics... Read More

Double maturation
12 months Red Wine barrels
6 months Rum barrels

Double maturation 12 months Red Wine barrels
6 months in Tawny Port barrels

12 mois en barriques de Sherry.

L’Abbaye de Saint Bon-Chien is an antique beer, a strong sour ale with 11% abv aged in old wine oak barrels during one year. After the aging period, the different casks are blended together in order to obtain complexity... Read More

L’Abbaye de Saint Bon-Chien is an antique beer, a strong sour ale with 11% abv aged in old wine oak barrels during one year. After the aging period, the different casks are blended together in order to obtain complexity... Read More

The sparkling ale of the BFM. Spicy and woody, with a strong bite in the mouth, this precious sparkling liquid solves all your problems of luck in games and in love, timidity and bewitchment, thanks to its magic formula added... Read More

It has a very special place in our portfolio as all smoked grapes come from Michael Palenski's vineyard Masseria La Cattiva in Puglia, Italy. A blend of smoky grape must with a few barrels of ASBC chosen by BFM's master... Read More

√225 saison historical is the little sister of the Bon-Chien, a slighlty sour and bitter rustical saison aged in oak barrels for about 4-5 months.

Les Bons Vœux means best wishes, which is what Brasserie Dupont sends with this very special saison ale brewed for the holidays. Redolently aromatic, rich and velvety. Rich gold color, fragrant (lemony with hints of pepper,... Read More

Saison Dupont is a world classic beer and the yardstick for one of Belgium’s most important beer styles. It is the most admired AND imitated Saison in the world. A strong, vital yeast is key to full attenuation and thus... Read More

Saison Dupont is a world classic beer and the yardstick for one of Belgium’s most important beer styles. It is the most admired AND imitated Saison in the world. A strong, vital yeast is key to full attenuation and thus... Read More

A Belgian ’saison-style’ ale brewed with cocoa powder and chili pepper? Ay, Caramba! Score another first for the unpredictable brewery that was the first -- and so far the only - brewery to make ales out of dandelions... Read More

Fantôme Dark Spiritus Winter Project is a Saison that seeks to evoke those dark winter days. Although spices dominate, there is also a slight sweetness, notes of caramel and fruity nuances...a real stimulus for your senses!... Read More

Dany almost never gives up the ingredients list to Fantôme releases, but at least we can say for sure that the brewery’s Rare Barley Dark Project features spices, barley, water, yeast, hops, and Belgian candi sugar.... Read More

Methode Originale Biere Brut. French brewery creating true champagne-style beer. Done in the traditional method, this beer truly is special. Only one pallet for the whole country.

Gode’s body offers a bright clear golden... Read More

Grand Cru is a speciality beer carefully crafted. This extra-blond amber nectar masterpiece undergoes refermentation in the bottle, resulting in a beer endowed with unforgettable character. The secret lies in the unique combination... Read More

White, smooth, compact head with a pale amber color that denotes the beer's distinctive maltiness. A rich aroma with aromatic hops, spices, and the typical fruity bouquet of a Belgian fermentable.

This particular beer is an interesting joint effort with an English brewery. It uses one hop varietal, a rather unusual hop grown in Kent called ‘Bramling Cross.’ The malt is from 2-row spring barley grown in France.... Read More

A spiced winter amber brewed with three different peppers: black Malabar pepper from India, Phu Quoc pepper from Vietnam, and Forest pepper from Congo.

Strong Saison with Brettanomyces,brewed with Abbey malts and fermented in a wine foudre. Aged in Jerez barrels in our cellar with our house yeast for one year.

A saison fermented w/ Brettanomyces Lambicus & Brettanomyces Bruxellensis yeasts.

Unfiltered, Unpasteurized & Bottle Conditioned

Granit Bock is brewed according to the historic style Stone Beer (Stein Bier). Stone beer is a unique style that comes from the Baden-Wurttenberg & Franconia regions of Germany and... Read More

awarded with
2 WORLD BEER CUP MEDALS.

Appearance: Dark brown , luscious tan head ,
Aroma: Notes of plums , figs , dark caramel, banana, touch of nuttiness
Palate: Banana bread, creamy texture, nuttiness, bisquity, roasted grains... Read More

Traditional unfiltered hefeweizen from Germany brewed since 1617.

A stunning snow-white head delicately sits atop the honey-orange hefeweizen. A playful, but not overwhelming carbonation slowly ascends the glass, giving the beer... Read More

awarded with
7 WORLD BEER CUP MEDALS.

Appearance: Dark golden with a thick white head
Aroma: Notes of honey, caramel, and citrus. And of course the classic phenols banana, vanilla & clove , the hallmark of the Bavarian wheatbeer... Read More

Dark fruit flavors of plum, raisin and dark chocolate. With fine single malt whiskey notes of Candied orange peel and cinnamon. Oak aged gives a rich vanilla and caramel roundness.
A Light and silky mouthfeel lets the flavors... Read More

A rich dark barrel aged porter with roasted malt, dark chocolate, liquorice, dried fruits, tobacco and vanilla, enveloped in warming oaky whiskey notes. Hopped with Willamette and Magnum

Complimenting notes of Madeira with the sweetness of roasted malts, this robust barrel-aged Imperial Stout is rich with notes of chocolate and liquorice. Hopped with Willamette and Magnum

Limited Edition. Barrel Aged in Whiskey Cask

Bourgogne des Flandres is the real taste of Bruges. The mixed fermentation is what makes this beer so special. The top-fermented brown ale is subtly blended with the best spontaneously fermented lambic, which is then matured in... Read More

For this Hommage, we blended a kriekenlambik and a frambozenlambik in a forty-sixty proportion and with a final fruit intensity of 529 grams of fruit per litre of Hommage. The weighted average maceration time was five months,... Read More

For this specific Oude Kriek, we macerated sour cherries with jonge lambikken from three different brews and from one and the same barrel, during six months on stainless steel. We blended with another jonge lambik to a final fruit... Read More

Flemish Sour Ale fermented with our own wild house yeast strain 'Morpheus'. We've been brewing the barrel aged version of this beer, Wild West, for quite some time. We recently decided to bottle the non-barrel aged... Read More

Flemish Sour Ale fermented with our own wild house yeast strain 'Morpheus'. Aged in red wine barrels for six to eight months. Discover the mildly sour taste of lactic acid produced by the Morpheus yeast. Barrel aged version... Read More

Flemish Sour Ale, fermented with our own wild house yeast strain 'Morpheus'. Barrel aged version of Omega, macerated with Grapes.

Red wine barrel aged version of Omega, we've added small wild plums for maceration (15 kg/barrel). Fermented with our own wild house yeast strain 'Morpheus'.

With roasted special malts, the finest hops and selected yeasts, seasoned with a touch of coriander,... Read More

Brown color with reddish hints, medium brown/white head.

Fruit hints of raisin and bananas.

Strong, dry dark ale.

Jan De Lichte is the fourth and the latest beer of brewery De Glazen Toren. Again the name refers to local history. In the 18th century Jan De Lichte was the leader of an infamous gang of robbers in the region of Aalst, Zottegem.... Read More

Ondineke, subtitle Oilsjtersen Tripel (Tripel from Aalst) was the second beer of De Glazen Toren introduced under its own label.

Ondineke derives its name from the main character of the most famous novel of the most renowned author... Read More

Cloudy, pale yellow color with a white head. Citrus (lemon) aroma, mild bitterness. Well carbonated.

Brugse Zot is a goldenblond beer with a rich froth and a fruity flavouring. The beer is brewed with four different kinds of malt and two aromatic varieties of hop which give the beer its unique taste.
With an alcochol degrees... Read More

Straffe Hendrik is a Bitter Tripel Ale of 9% abv. The beer was originally from Bruges and brewed in Bruges by brewery De Halve Maan.

In 1981, Henri Maes and his daughter Véronique followed the demand of the mayor and created... Read More

Straffe Hendrik Quadrupel, launched in 2010, is an intense beer, dark in colour and full in taste.

The aroma is elegant, spicy and slightly roasted.

The sophisticated blend of special kinds of malt give the beer a complex character,... Read More

Cuvee Jeune Homme is an oak-aged bitter beer. Originally it had a slight citrus-bitterness due to its 4 hops and the subsequent dry hopping. It is acidified while it ripens for 4 months in oak wine casks. The daring bitter-sour... Read More

Trouble in paradise! A frivolous damsel enters the scene. It is a young lady that over a few months matured in oak wine barrels, which gave her a deep but soft-bitter tannin aftertaste. The taste is full and complex because the... Read More

The Enfant Terriple is put for 6 months on cherries: 250 g sour, un-pitted cherries per litre beer. During this time, the bacteria are given time to digest all sugars even further and to let the soft natural souring have its way.... Read More

At its core, the beer is a blend of 70% De Leite Bon Homme and 30% Oud Beersel Lambic. At Oud Beersel, we filled two pipes in early March 2021 with Bon Homme and topped them off with 30% Lambic. This blend then aged for 26 months... Read More

Cuvée De Ranke is a mixed fermentation, blended ale. A combination of barrel-aged beer and lambic. 70% Belgium sour ale with 30% lambic.

Taste: Full-bodied sour flavour, with notes of oak from oak-aging.... Read More

Our own grape lambic, with our own aged beer and with each edition using a different grape variety and/or harvest. Each time with a slightly different result. A wine-like beer that explores the boundaries between beer and wine.... Read More

Guldenberg is a high-fermenting, balanced bitter beer. The origin of the name comes from the former Guldenberg-abbey in Wevelgem where monks used to make beer. Also, Wevelgem is the birthplace of one of the brewers.

Taste: A full-bodied... Read More