ENGLISH

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Specials

SPECIALS 

 

Beers brewed only once, for meaningful collaboration, for fun and experimentation and for special occasions.

 

NOLA

Hoppy Weizen (5% ABV)

The name NOLA derives from St. Arnoldus, the patron saint of brewing, the female version of the name and a beer brewed to celebrate International Women's Day on 8 March 2019. It is a collaboration with Kim van Opdurp (Zytholicious); Katrien Bruyland (Epicuralia); Daniella Provost (DOK Brewing Company, Ghent); and Leen Geers (Dranken Geers, Oostakker).

The beer is a hoppy weizen of 5% ABV, a golden German ale with esters of banana and clove and a melon and peach hop aroma from the use of the Belma in dry hop additions.

It will be poured for the first time on 8 March 2019 at Hal 16, Dok Noord in Ghent to celebrate International Women's Day. Ticket prices include 2 glasses of NOLA with delicious food pairings of 1/4 pizza from Officina Rafaelli and tacos from RØK. Tickets and more information are available here:

UK Tap Handles_2019-RGB_002.png
 
 

HAZY DAISY

Tarwe Beer (8% ABV)

An ode to all the big plans and hazy memories created in the little Bruges bear since Daisy Claeys opened the bar in 1983.

Hazy Daisy is a hybrid of a wheat beer, a Belgian Tripel and an English bitter, the result being a fruity, creamy, bitter-sweet ale of 8% ABV. Malted wheat makes up 45% of the grain bill to deliver an attractive haze, and subtle additions of vanilla contribute to a luscious mouthfeel.

Haz-Cen-Siph_UK Tap Handles_2018_0012.png
 
 

EXCUSE ME WHILE I KISS CASSANDRA

Imperial Espresso Oyster Stout (12% ABV)

In Blida, ripe coffee cherries are dried on beds under the Ethiopian sun, developing a juicy acidity and intense fruitiness which bring this already humongous beer to psychedelic heights.

EMWIKC is a collaboration with Hedonis Ambachtbier and Or Coffee, a viscous, creamy and intense beer, mashed ridiculously thick with a hefty grain bill, no sparging and adding bags of fresh oyster shells to the two humongous gyles. We added Blida coffee in espresso and cold brew additions, a naturally processed, direct fair trade coffee from the Guji region of Ethiopia.

EMWIKC-Tap-rgb-001.png
 
Sold-Out-PNG.png

OSSCHAERT

Smoked Rye IPA (7% ABV)

Known for attacking drunk fishermen smugglers in the middle of the night, Osschaert—a shapeshifting monster from our region appearing mostly as a black dog with large claws and fiery eyes—would force them to their knees, his terrifying laugh ringing out across the waters. 

The beer is a collaboration with Totem, a smoked rye IPA brewed using 30% beechwood smoked malt, 30% rye malt and 40% pale ale malt. It's hopped with Columbus, Cascade and Chinook and dry-hopped with Columbus (pellets) and Simcoe and Cascade in the form of Cryo Hops®. Osschaert is a full-bodied beer with a grassy, subtly smoked flavour and resinous, tropical hop notes. 

SIPHON-OSSCHAERT_2018_004.png
 
Sold-Out-PNG.png

CENTURION

New England Saison (5% ABV)

Ambiorix led a small Belgian tribe to victory over the Roman Empire. It was the greatest and most humiliating military defeat ever suffered by Julius Caesar and his soldiers. Our 100th brew—Centurion—is a collaboration to mark our second birthday. In the words of Caesar: "Horum omnium fortissimi sunt Belgae,"—"Of all these, the Belgians are the strongest."

Centurion was brewed in collaboration with ‘t Verzet, Hof ten Dormaal and Armand Debelder. On a base of the soft, biscuity flavours of a relatively classic Saison malt bill (pils, munich, dark wheat, light wheat, barley flakes, oat flakes), we’re combining the citrus qualities of our yeast strain with the tropical and stone fruit juiciness associated with the “New England” moniker, not to mention its low bitterness, late and dry hop additions in huge quantities and fruit juice hop haze.

Haz-Cen-Siph_UK Tap Handles_2018_001.png
 
Sold-Out-PNG.png

SIPHONNEUR

Belgian Kölsch-Style Ale (4.5% ABV)

Siphonneur was brewed in collaboration with Brussels café Le Barboteur for the occasion of their third birthday, an important beer bar located in an old library in Schaerbeek.

Siphonneur is a light gold, crisp and crushable ‘Belgian Kölsch-Style Ale’ of 4.5% ABV, inspired by the top fermented but lagered hybrid beers produced around the German city of Cologne as defined by the Kölsch Konvention of 1986. It showcases a 100% pils malt base, Citra and Mandarina Bavaria hops and a subtle fruity yeast character.

Haz-Cen-Siph_UK Tap Handles_2018_0013.png
 

HUTWE

Coffee Saison (5% ABV)

In the dense Congolese mountains of the Virunga National Park, HUTWE is a community washing station for coffee beans. To us in West Flanders, it simply sounds like ‘Good Stuff’. 

The Hutwe coffee variety was sourced directly by Or Coffee from a small Congolese community washing station in the Virunga National Park. The bright citrus-zest fruitiness of both the coffee and the beer compliment each other, with the Saison’s dryness accentuating the coffee variety’s subtle stone-fruit acidity. 

HUTWE-Tap-rgb.png
 

STINKER

Dams Rauchbier (5.5% ABV)

Brewed for our one-year anniversary together with all the breweries in Damme, we’re raising a big stink about that other waterway, the Schipdonk canal.

‘Stinker’ is a top fermented beer, brewed very much as a Belgian ale (multi-step mash and bottle conditioned), but using Beechwood Smoked Malt from Weyermann® Malts in Bamberg (35% of the grist bill) to equip it with its subtle smoked bacon aromas and flavours. The cigar on the label is not only a reference to the smokiness of the rauchbier, but as something which is associated with the celebration of a special occasion, like the first birthday of a brewery.

Stinker-Tap-rgb-001.png
 
Sold-Out-PNG.png
 

RULE OF THREE

Small Beer (3.3% ABV)

Brewed especially to celebrate the third birthday of blog ‘Belgian Smaak’, Rule of Three is a collaboration with Kinnegar Brewing in Ireland, based around the concept of ‘Three’.

Three malts were used (pils, carapils and rye). Three hop varieties  were deployed (Saaz, Hallertauer Mittelfrüh and Hallertau Blanc). Three yeasts were pitched (English Ale and Mild Dark Ale in primary and a neutral conditioning yeast for refermentation in the keg). The beer was dry-hopped three times. It finishes at 3.3% Alcohol By Volume. We’re left with a crisp, fruity and easy drinking ale that punches well above its weight.

rule of three.png
 
sold out.jpg