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Bottle Conditioned. Launched on December 26th 1989 @ 9% abv. Abv reduced from 9% to 8.5% in 2003. The particular character and the unique taste of "Delirium Tremens" result from the use of thre..
Stout brewed with licorice and molasses with 33% aged in oak and oak bourbon barrels. It’s dark. It’s deep. It’s mysterious. Aged in French Oak and Bourbon barrels, this special brew has immeasurea..
Belgian yeast delivers hints of apple and pear which blend with the citrus hop aroma for a clean even finish.
Brewed with pomegranate & molasses, 15% aged in oak wine barrels, 15% aged in oak rye barrels.
The Dissident is an Oud Bruin, a distinctive Flanders-style sour brown ale, with a heavenly aroma and flavor. Our first wild yeast beer, we use Brettanomyces and local cherries to give The Dissiden..
First brewed at Bosteels, transfered to the Champagne region of France were it is treated much like a champagne with the bottles inverted and the yeast expunged and bottle recorked.
This ale is deeply malted and caramel apparent with overtones of chocolate and a slight hint of a mild, smoky flavor.
Blanche du Paradis is a Belgian-style Wit brewed with coriander seeds and Curaçao orange peels, the spices traditionnally found in this classic style. Unfiltered and containing almost as much raw w..
Équinoxe du Printemps (French for "spring equinox") is the quintessential marriage of two great traditions: beer brewing in Scotland, and maple syrup production in Quebec. At the first draught, the..
A bold, dark beer that's a fusion of three threads of imperial stout and one thread of honey beer with gesho root.
Black & Blue is golden Belgian Ale made with over 300 lbs of fresh blackberries and blueberries. With a deep purple full body and a long-lasting lacy pink head, this ale is both attractive and ..
This beer is a 12% abv, highly roasty, and malty brown ale aged on the wood of the Palo Santo tree from Paraguay.
Positive Contact is a cider-beer-hybrid veeeeeery loosely based on a Belgian-style Wit beer brewed with a bunch of unconventional ingredients for the style. Typically, Wits are brewed using bitter ..
A modern update on a 9th century Finnish proto-beer. Brewed with rye, we caramelize the wort with white hot river rocks, then ferment it with a German Weizen yeast. In addition to juniper berries f..
The Devil’s Kriek employed a Flanders Red Ale base prior to the addition of 200 lbs of Bing Cherries from Matt’s orchard in Duke Valley. The Devil’s Kriek developed a classic Brett character typica..
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