This particular Hommage has macerated for 5.5 months on a 2,000 litre oak foeder and with 280 kilos of sour cherries and 837 kilos of organic raspberries.

A deliciously smooth winter warmer with notes of seasonal spices and a malty backbone.

A deliciously smooth winter warmer with notes of seasonal spices and a malty backbone.

A product of traditional multiple mashing, Andechser Vollbier Hell presents a bright straw yellow and clear gleaming look that cannot fail to fascinate.

Andechs Special Hell, the famous beer from the Andechs Br�ust�berl. Stands in bright light gold in the glass.

Untreated and bottled in its natural state of yeasty turbidity, this is a top fermented beer for the epicure. Its light honey colour makes it an immediate eyecatcher. Then there�s the opalescence and fine structure of the yeast turbidity. At the same time, the creamy, fine pored head invites you to get to know this light Weissbier from the Holy Mountain.

A classic Marzen-style Festbier, brewed to a higher ABV than our core Lager, and with a higher portion of Munich malt. Bold, sweet malt flavours are balanced by a noble hop bitterness. Having spent over 3 months in our horizntal lagering tanks, the beer has had all the time needed for the flavours and aromas to round out, and come together to create a perfectly balanced, smooth, celabratory Lager.

Light, fresh, salty and tart, The Gose is our interpretation of the classic Leipzig sour beer in its purest form. Whilst not quite as sour as Berliner Weisses, a bright acidity keeps the beer incredibly refreshing, whilst a touch of salt adds delicate savoury notes, resulting in ultimate drinkability. The use of modern German hops (H. Melon. H. Blanc) bring the style up to date and add a fresh fruitiness to the aroma and palate.

Dukel Lager

At Basqueland we love tacos. This is our hop taco. Dry-hopped with Idaho 7, Idaho Gem & Amarillo.

AddCheck-in Double IPA dry-hopped with El Dorado, Simcoe & Cashmere

DDH IPA dry-hopped with Pacific Jade, Rakau, Azacca Cryo & Simcoe.

It’s a neomexicanus hop, a genetically distinct sub-species of hop that has been growing wild in the dry mountain regions of New Mexico for the last million years. Sister to Sabro with a different profile: grapefruit, stone fruit, woody, cream, notes that are great for IPAs. It’s the first time we are doing a single IPA with this hop. Get them while they are cold!

Jackpot! Here it is! The newest Triple IPA from Basqueland. Dry hopped with El Dorado, Strata, Vic Secret & Mosaic Cryo.

Happy birthday to us! Basqueland turns 5. And to celebrate we release this DIPA dry-hopped with Mosaic, Citra, Belma & Strata. Five, Bost, Cinco, Cinq, Fem, Cinque...

Basqueland is now giving you some Haze all year round!

After a week of slow fermentation on the skins, the fermenting grape juice was transferred off the skins and blended with a wort consisting of malted barley, and wheat, hopped with glacier leaf hops from 2013. The blend of grape juice and wort was allowed to co-ferment for around 2 months in stainless steel when it was put to the same Pinot Noir barrels used for the 2018 Terroir Project beer for a further 8 months of fermentation and maturation, before emptying back to stainless in July 2019 for conditioning.

Berliner Weiss aged on Woodford reserve barrels for 3 months and infused with lime zest and aromatic bitters. Pours with a slight greenish hue. The nose is dominated by aromatic lime and pomerans with a whiff of bourbon in the distance. A balanced experience where the bitterness from the citrus plays off the sweetness of the bourbon and the acidity of the base beer

A smack of citrus with hints of warm blood orange aromas brought on by refined malt bill and loads of juicy hops. All hail Bloody �Ell!

Nanobot, our perfectly poised 2.8% Super Session IPA is packed with power hitting citrus notes of grapefruit and tangerine, a tropical twist of pina colada and a refreshing piney bitter finish all from a Sabro and Simcoe dry hop to give you the full body and hop forward flavour of a regular 5% IPA at a lower ABV that you can session for hour

The combination of Berliner Kindl Weisse and a shot of Waldmeister syrup is a light and low-alcohol refreshment.�Woodruff fans love the tart and green glowing variety.�The Berliner Kindl Weisse with a shot is always a pleasure!

Red Kites have a long history with our home on The Black Isle, and we were inspired to name our amber ale after them. A native bird almost driven to extinction, they were re-introduced to the UK in 1989 on our brewery doorstep and continue to thrive nearby.

�Special malts, full-bodied, balanced, heady fragrance, slightly bitter after-taste.

Boon Geuze Mariage Parfait consists of 95% mild lambic, aged at least three years and specially reserved for this purpose, and 5% young lambic.The end result is a refined combination containing the fruitiness of lime zest and tangerine, smooth vanilla, slightly tart, palate refreshing acidity and a warming mouthfeel.Boon Geuze Mariage Parfait is unsweetened, unfiltered and unpasteurized. To complete the perfect marriage, it is bottle conditioned and can be stored up to 20 years. Brewed in Lembeek, the village that gave Lambic its name..

Oude Geuze Boon is a blend of 90% mild 18 month-old lambic, 5% strong 3 year-old beer and 5% very young lambic, which provides fermentable sugars and wild yeasts. Taste carefully and you will uncover a fruity grapefruit and ginger flavour with a hint of Muscat grapes. You'll be pleasantly surprised by the wholehearted body and the sublime finish - an explosion of Germanic and Romance cultures.

The base old and young lambic are matured in oak casks. But here we add to one year-old lambic about 400 grams of real cherries per litre. This creates a second fermentation in the casks. Oude Kriek Boon then undergoes a further fermentation in the bottle and has an alcohol volume of 6.5%. After several months, the flavour has matured to the desired taste.

Only magical beings could imagine putting sunshine into a bottle of beer. In Fairyland, a few gnomes found the best drink for sunny days: CHOUFFE Soleil. This refreshing beer has delicious citrus flavours, with a touch of vanilla and peppery notes. Luminous and slightly cloudy at the same time, CHOUFFE Soleil brings the sunshine.

distinctive extra strong brew matured for three months and with a nutty taste and distinct hop flavour. Made at Pipaix by Dubuisson, who can trace their brewing back to 1769, this is one of Belgium�s strongest beers. If you're from Bletchley and keen for some Scaldis Ambre get in touch - we might be able to help you out....

Its colour, flavour and aromas result from brewing a blend of five different malts. When tasting this beer, the aromas of special malts and fine hops dominate: the combination of fruit and bitterness give Moinette Ambree its beautiful balance.

The Saison Dupont bio* is a very thirst-quenchening beer with a outspoken bitterness and dryness. You will discover a touch of citrus (especially pomelo) which even is a strenghtening of this thirst-quenchening aspect.

Deep blonde in colour, Barb�r�s creamy head gives off a powerful aroma, unobtrusively scented with honey and accompanied by a bouquet of floral, spicy and citrus notes. The use of soft wheat gives a rounded attack, without heaviness. The sugar provided by the honey during the wort boiling undergoes fermentation and is converted into alcohol. Consequently, this is a soft but not sweet beer, with a touch of acidity which gives it freshness.

Sour Ale, fermented with Passion Fruit Puree

Hybrid of an Imperial Stout and a Cuvée of Redwine

Mija is a saison fermented with Blaugies yeast and then stored on plum puree.

Hybrid of Orange Wine, blended with sour wort - fermented with Saison, Brett and Apricot puree

Collaboration with Gruthaus Brauerei (M�nster, DE). Brewed with the original gruitmixture of M�nster (containing bog myrtle, caraway, juniper and hops), it also received a small dose of cannabis for a nice and fruity kick.

The multi-faceted and aptly-named Mosaic hop is the star of this juicy, resinous, low ABV expression of IPA.

Licorice-spiced tripel aged in white wine barrels.

Brugs Tarwebier was launched in 1984 by Xavier�s cousin,�Paul Vanneste, at his brewery �De Gouden Boom�. The beer was an immediate success due to its refreshing taste and aromas of coriander seeds and cura�ao orange peel.

Brugse Zot is a golden blond 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.

Brugse Zot Dubbel is a dark brown beer, inclinging towards ruby red. It is brewed with six special varieties of malt, which give the beer a rich and distrinctive aroma. One can discover the scent of honey, almonds, chocolate and even brown sugar.�

Replacing 20% of the malt with unsold fresh bread gives the beer a pleasant toffee / toasty touch. Solidly dry-hopped with Chinook, she has a bitterness that is not for the cold-hearted. The bitterest of our All-Stars

Not your average Belgian beer. Its aromatic hops bring Delta IPA notes of lychee and passionfruit before surprising you with a frank and indefinite thirst-quenching bitterness. The Saison yeast adds its Belgian touch with a spicy and dry touch.

Juice Junkie is a full-on chewy, hazy, tropical bomb with exotic pineapple and mango notes.This India Pale Ale was brewed in the New England-style, a less bitter interpretation of the IPA with a smooth and creamy feel in the mouth. The use of oat flakes, a less flocculant yeast and the sole use of aromatic hops completely change the look and taste of these IPAs.

What happens when the Thai soup Tom Kha Kai inspires your beer of the month?! A Hazy DNEIPA with coconut, ginger, lemongrass, lactose, lime & ghost pepper!Be surprised!

We consider it as our Fifth Element, the supreme combination between low-ABV and rich aroma & taste! Moreover, it’s our first lager, so we’re even prouder!

Straw gold in colour, a balanced malt bill gives a great mouth feel and a finish that keeps on giving. Restrained bitterness followed by massive peach, pine & resinous hop flavours to keep you satisfied.

A virtual and spiritual collaboration with Black Isle Brewery. A spelt-heavy rustic farmhouse lager using traditional methods and ingredients.

Indecision Time is a modern pale ale that changes from brew to brew to highlight individual new world hops.

After a year of oak ageing, a beautiful mixed fermentation Saison emerged, which was then blended with a portion of three year old lambic. Dry and oaky with subtle fruit and spicing to the fore, we believe this beer is well worth the wait.

This mixed fermentation saison is a light and easy drinking small beer. Barrel aged for a few months, this delicate beer was then dry hopped for a refreshing finish.

Robust Porter uses the finest Marris Otter barley and a complex range of roast and crystal malts. Hopped with spicy Sussex grown Target hops, this rich and satisfying beer is sure to fortify you.

Our ‘DNA’ beer – ‘Saison Provision’, has now returned to its original format, bottle conditioned in 750ml Champagne bottles. This is the first release and sees the beer maturing an extra 2 months in bottle prior to release. This tavern strength farmhouse beer is fermented with our house mixed fermentation culture of saison yeast and a blend of Lactobacillus and Brettonamyces. Aged in oak foudres, the resulting beer is tart, crisp, slightly sour and incredibly refreshing.

This crisp modern Saison is loaded with beautiful noble hop varieties for enlightened refreshment and maximum drinkability.

This little beer is big on flavour. Perfect for the weary soul, tired of the same old thing. Do a Tail Crush for me, do a Tail Crush for you….

Super Pale, chit & oats give a soft, smooth base and a platform for a whirlpool charge of Lemondrop, followed by a dry hop schedule of BRU-1, Sultana & Sabro which give the beer distinct tropical fruit aromas of bright citrus, pineapple and coconut.

A Christmas beer created by Hugues Dubuisson in 1991 in response to people looking for a hearty beer for the year-end festivities. Bush de Noel is amber-red due to the use of caramel malt in large quantities.

Two-year-old lambic in which fresh HallertauMittelfrüh hops have been soaked.A perfect balance is struck between the lambic’s natural acidity and the Hallertau hops’ refined bitterness.

Gueuze is a blend of young and old lambic beer, producing another fermentation and more maturation (for up to another year). A fruitier taste and champagne sparkle emerges and a slightly sour flavour is a characteristic of this style of beer. This is a highly acclaimed dry slightly bitter gueuze.

The process to make this beer is identical to the one to make Kriek. When young, the Ros� de Gambrinus will still present its full fruity taste. Later on, the lambic taste will become dominant at the expense of the fruit taste.

This authentic Belgian beer, whose tinge of fresh yeast is associated with a light rosy flowery touch, is particularly pleasant. Its aroma, perceived as one enjoys it, only accents the delightful sensations revealed by the odor, all revealing a light but agreeable caramelized note.

Named Cinq Cents in 75 cl and 1.5ltr bottles, this beer, with its typical golden color, slightly hazy appearance and fine head, is especially characterized by its aroma which results from an agreeable combination of fresh hops and yeast.

This authentic Belgian beer, whose tinge of fresh yeast is associated with a light rosy flowery touch, is particularly pleasant. Its aroma, perceived as one enjoys it, only accents the delightful sensations revealed by the odor, all revealing a light but agreeable caramelized note.

Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance. Its taste, which imparts a silky sensation to the tongue, is made refreshing by a light touch of bitterness. To the palate, the taster perceives a pleasant astringency which complements the flavor qualities of this beer very harmoniously.

Brewed for the first time in 2006, Houblon Chouffe is a bottle re-fermented Indian pale ale with a marked bitterness and sharp fruitness.

La Chouffe's dark sister, the Mc Chouffe rightly deserves its title of �Scotch of the Ardennes� with its dark, full-flavoured texture is reminiscent of its Scottish cousins.

Strong dark beer that will warm you up during the winter months. It is spiced with thyme and curacao and has light hop taste.

Strong dark beer that will warm you up during the winter months. It is spiced with thyme and curacao and has light hop taste.

A light brown coloured ale, spiced and matured in the caves at Kanne. The noble St. Bernardus beers have been brewed in the St. Bernardus brewery since 1946, all are top fermented and brewed only with malts, hops and yeast of the very best quality.

Wild Jo saw the light of day after a suitably wild night in the De Koninck City Brewery. Our brewers steered clear of the well-trodden path of conventional yeasts and got to work with wild varieties. The result? Pure rock �n� roll in a bottle! Wild Jo is untameable. On the contrary, the beer continues to evolve in the bottle as time goes by, getting wilder and wilder. Just to keep things interesting!Wild Jo�s name is a perfect match for its temperament. The �Wild� naturally refers to the wild yeasts used to ferment it. But what about �Jo�? That�s our way of paying homage to Joseph van den Bogaert, the spiffing chap whose own lust for adventure ensured the survival of the brewery after WWI. A real daredevil, if ever there was one. Were you also �born to be Wild Jo�?

Brewed only for the Christmas and New Year. Its appearance is a superb warm copper to red colour, recalling "Nocturnum" except in its taste. It hides its subtlety by multiple levels of flavor and should be approached with confidence, with a tinge typical Christmas, sauced with a sweet touch, then bitterness.

Brewed only for the Christmas and New Year, No�l complete the "Delirium" trilogy. Its appearance is a superb warm copper to red color, recalling "Nocturnum" except in its taste. It hides its subtlety by multiple levels of flavor and should be approached with confidence, with a tinge typical Christmas, sauced with a sweet touch, then bitterness.

Coffee profile: Juicy acidity and intense sweetness. Full-bodied but refreshing and floral with complex aromas of blackcurrant, blueberry and rhubarb

This brew contained a triple mash, one of which was a cold steep with all the dark malts to get a super smooth roasty coffee profile. The beer was then dry-hopped with the new experimental hops from Yakima, HBC472, which gives an oaky and earthy notes to the beer.The beer itself is super smooth, fruity, coffee and lightbodied for an excellent summer evening vibe

NEIPA dry hopped with Equanot, Falconers Flight & Mosaic.NEIPA dry hopped with Equanot, Falconers Flight & Mosaic.

Together with Five Points from London we brewed a 100% pilsner malt and Scotch ale yeast fermented barley wine, giving us a clean classic with a twist. Then we aged it on freshly emptied bourbon barrels, through time-travel and hibernation elevating the beer to a whole other level. Omnimatopoetic!

Our single fruit sour series is a range of beers that we brew to each time showcase a specific fruit, to really let it shine. This because, what does a fruit in a beer really taste like? For this iteration we took our puckering sour and then added sooo many blueberries. So, so many blueberries. Blueberry!

Together with our friends at Other Half out of New York we brewed a fully packed and spiced up big sour that was as easy as one two three: One beer. Two breweries. Three types of Ginger… and a touch of lemon. Then, we put that beer in freshly emptied bourbon barrels. Like you do. Cocktail!

Coffee is part of a journey. A journey towards the perfect stout, towards utopia. Step by step, beer by beer, on and on. Forever! A grand canvas colored with da Matteo coffee. For any cuppy needs. Roasty!

Sour ale brewed with coriander, nutmeg, cinnamon, lime and vanilla

BA Lactobacillus Sour with Verdejo Wine, Cloudberries and Sea Buckthorn.

Together with Five Points from London we brewed a 100% pilsner malt and Scotch ale yeast fermented barley wine, giving us a clean classic with a twist. Then we aged it on freshly emptied rum barrels, through time-travel and hibernation elevating the beer to a whole other level. Onomatopoetic!

Sometimes we brew to showcase something specific, to let something really shine. And, that’s what we did with this flavoured beer. We made a puckering sour beer and then added Pear. So much Pear. Pear!

Part of a journey. A journey towards the perfect stout, towards utopia. Step by step, beer by beer, on and on. Forever! A grand canvas colored with Saffron. Inspired by every Swedes favorite holiday baked good, the Saint Lucia Bun! For all your fireplace pastry needs. Lussebulle!

This beer is self-explanatory. Everything is in the title. This beer is a softy. A silky, smooth and hoppy wheat beer with tonnes and tonnes of fruity flavors and aromas from yeast and hops. Velvety!

Tastes like a sunshine infused orchard. Follow our journey as we tweak our way towards the perfect Double IPA. Step by step, beer by beer, on and on. Forever!

The Tropics is a Bite Series west coast style IPA painting an aroma and taste experience of swaying palm trees, plush fruit orchards and warm, warm winds. All accompanied by the slightest of perky tangs. Hopped with Columbus, Citra and Mosaic hops for just that purpose. Modern!

The Woods is a Bite Series west coast style IPA that is supposed to give you the impression of walking in a sun drenched pine forrest where jammy red fruits and sweet citrus hang from the trees. Hopped with Columbus, Cascade, Chinook, Centennial and Simcoe hops for just that purpose. Classic!

Nose/aromas: Sweet malt, hints of tropical fruit (banana) and citrus fruits (oranges), suggestions of hops, light minerality.

First brewed in 1997, this "snow-white" beer is darker and stronger than the than classic Erdinger Wei�bier and is a welcome change during the cold winter months! Schneeweiss goes particularly well with hearty food.

Milk Stout w/ Dry Aged Malt

Named after atom bomb test grounds, designed by a French car engineer - the bikini was to many a disturbing and degrading creation but fortunately for others a symbol of emancipation. This is attractively light bodied, seductively well balanced and very drinkable Bikini Beer is anything but a sissy beer.

Molotov Lite is a understated tour de force in rebellious hoppiness, it’s a subtle spark for action and yet by far one of the most anti-authoritative beers ever made by Evil Twin Brewing

The Roman Empire had a certain �je ne sais quoi� � festive food culture, extravagant architecture and spectacular live entertainment. Some might argue the Emperors where brutal, mad and hungry for power, and the people vain when taking baths and working out all day. Listen � that�s still all part of the secret Imperial ingredient � keep it cool, clean, confident, arrogant and flamboyant. Forza Imperiale.

Pastry meets tiki - a pina colada style stout aged in maple syrup bourbon barrels for 22 months

Some People Are Immune To Good Advice Maple Bourbon Barrel Aged Imperial Maple Stout is an intense imperial oatmeal stout brewed with a healthy amount of the best maple syrup money can buy, from our friends BliS in Michigan and then aged in barrels that previously aged that same syrup

A caramel and spices winter saison, with notes of a Belgian brown beer.

This aggressively hopped West Coast IPA showcases stunning pineapple, citrus and piney aromas along with exceptional dry hop flavors of grapefruit and tangerine. This intense brew finds its balance in honey-like pale malt sweetness. The name Union Jack is a nod to the colonial origins of the IPA style, and to the British expatriate who co�?founded our brewery.

The base beer of Luponic Distortion always remains the same, but each new release features a different hop blend built around emerging and experimental cultivars�all designed to showcase the possibilities of pure hop aromas and flavours. The lead hops in No. 11 include cultivars from three different continents, providing distinct qualities of pineapple, guava and lemon drop.

The base beer of Luponic Distortion always remains the same, but each new release features a different hop blend built around emerging and experimental cultivars�all designed to showcase the possibilities of pure hop aromas and flavours. The lead hops in No. 11 include cultivars from three different continents, providing distinct qualities of pineapple, guava and lemon drop.

The dark site of pleasure. Fine bitter, fresh and rich in taste. Thanks to dark superior malt that provides the amber colour and the elegant smoothness.

A crisp, dry, hoppy pilsener style of beer typical of northern Germany. Light and easy to drink.

The rich and flavoursome strong beer with the pleasantly mild taste. A full-bodied speciality and a delight on dark days and frosty nights.

Bloodline begins with huge grapefruit on the nose. Then, a delicate balance of citrus sweetness and bitterness. Try it with grilled light proteins, salads with fruity vinaigrettes, and fresh salsa.

So juicy, brah. Thunderpeel Hazy IPA is brewed with Citra, Galaxy, Mosaic, and is unfiltered for your pleasure.

THE RECIPE FOR FRUITY ORANGE LEMONADE: 10.5% ORANGE JUICE, FRUITLY REFINED WITH 1.5% MANDARIN AND 5% CITRON JUICE.

THE KOLA ORANGE LEMONADE WITH 4.5% ORANGE JUICE, 3% CITRON JUICE AND 0.5% MANDARIN JUICE.

THE RECIPE FOR FRUITY ORANGE LEMONADE: 10.5% ORANGE JUICE, FRUITLY REFINED WITH 1.5% MANDARIN AND 5% CITRON JUICE.

From the recipe by Peter Josef Fr�h of the family brewery, this top-fermented specialty beer features the best ingredients and is brewed according to the German Purity Law. A favourite beer of Cologne, which became one of the city�s original.

Fruli is a high quality Belgian fruit beer. It is a unique blend of white beer and strawberry juice.The juice complements the zestiness of the wheat beer and the result is a balanced and refreshing beer that is packed with strawberry fruit flavour. It is simply delicious.

Fruli is a high quality Belgian fruit beer. It is a unique blend of white beer and strawberry juice.The juice complements the zestiness of the wheat beer and the result is a balanced and refreshing beer that is packed with strawberry fruit flavour. It is simply delicious.

Sweet & sour beer inspired by flavourful Italian ice creams. Packed up to the ceiling with raspberry & yuzu

Berliner Weisse brewed with Chardonnay grape must and dry hopped with Nelson Sauvin.

Satisfyingly crisp and refreshing, subtle woody notes interweave with hints of botanical juiciness. In the finish, a gentle splash of juniper's pine and citrus character rounds out the taste. Forest Flore is the second Origins Brewing collaboration brew, a beautifully delicate botanical saison created in friendship with Ben and Shashana, founders of food research hub and restaurant, Edinburgh Food Studio.

A wild ale aged in wine barrels with strawberries, honey and white pepper, slightly tart and pleasantly sweet with an effervescent body. Inspired by an amuse bouche created by a chef wife of one of Goose Island�s brewers. Gillian is a wild ale aged in wine barrels with strawberries, honey and white pepper, slightly tart and pleasantly sweet with an effervescent body. Made with fresh ingredients sourced locally from family farms.

This Belgian Style Wild Ale is aged in wine barrels with whole peaches, resulting in bright, effervescent fruit notes in a soft, hazy body that finishes slightly tart and sweet with the pleasant character of ripe, juicy peaches.

Wild in character, a complex ale with dried fruit and clove aromas, and a satisfying dry finish. Inspired by great Trappist ales, our complex Belgian Style Pale Ale is fermented with the wild yeast Brettanomyces. Matilda pours a golden sunrise color with dried fruit and clove aromas, a spicy yeast flavor, and a satisfying dry finish.

This is a style of beer produced especially for Belgian market. Brewed in Edinburgh for export only. Originally brewed at the time of the First World War for British servicemen and the Belgians got a taste for it. It�s strong dark and malty with a deep roasted malty flavour.

This is a style of beer produced especially for Belgian market. Brewed in Edinburgh for export only. Originally brewed at the time of the First World War for British servicemen and the Belgians got a taste for it. It�s strong dark and malty with a deep roasted malty flavour.

Matured at length in cellar and bottle, and is guaranteed to be brewed only from pale malts. It is traditionally top-fermented. Gouden Carolus Triple has a unique colour and a full flavour due to its well-balanced hopping.

A dark burgundy, top fermented Abbey Beer. The mixture of different malts and the use of dark candy sugar combine to produce a delicious sweet toffee-taste, with a brandy-like finish. The name Double refers to the fact that it has been fermented twice, once in the barrel and then again in the maturation cellars.

An amber coloured Abbey Beer with a crisp bitter-sweet flavour and abv of 9%. The characteristically crisp flavour is created by a subtle mix of sweet and bitter hop varieties, together with blond candy sugar. Refermentation in the bottle provides a perfectly rounded taste.

The traditional Hacker-Pschorr Oktoberfest M�rzen.

Belgian Cream is a cream liqueur prepared with Gouden Carolus Single Malt whisky. The hints of vanilla and oak are delightfully enhanced by the full cream.

Gouden Carolus Indulgence is a limited series of beers brewed every year with varyingcontent. Funken - German for spark - is the 6th taste expression released under this label. This version elegantly combines the German tradition of ‘Rauchbier’ (smoked beer) with the well-balanced tastes of our Belgian beer culture. During the brewing process, some of the malt isreplaced by ‘peated malt’. This produces an amber beer with an aromatic, spicy taste of hops, enhanced by a mellow fruitiness and a subtle hint of smoke that lingers. And there's no smokewithout fire! This Belgian interpretation of a smoked beer is the ‘spark’ that lights the fuse heading for 2021, when a smoked taste expression of Gouden Carolus Single Malt will be brought out. To be continued!

Gose with Japanese plums and sea salt.

This Pale Ale is made according to the old method of brewing using lots of malts and hops from England.

A perfect mixture of coffee, chocolate, and roasted flavors in the nose and on the palate. No bitterness, but sweet notes throughout to the very finish.

German style Hefe Weizen using special weizen yeast. Banana, clove and vanilla like refreshing flavours with a touch of toasty malts and hops.

Hofbr�u brews a rich, full-bodied beer which goes down ideally with traditional Bavarian cuisine. With its deliciously bitter taste and alcoholic content of 6.3% volume, Hofbr�u Oktoberfestbier is as special as the Beer Festival itself.�

Hofbr�u brews a rich, full-bodied beer which goes down ideally with traditional Bavarian cuisine. With its deliciously bitter taste and alcoholic content of 6.3% volume, Hofbr�u Oktoberfestbier is as special as the Beer Festival itself.�

A revelation by name and by nature, this is something a little different for the more curious amongst you. A Breton style cider born from the traditional process of �keeving�.

A well balanced and full bodied beer demonstrating fruitiness, with the Crystal Malt content being distinctive. The hoppy mouth gives way to a sweeter finish.

This ready-made delicacy is a Flemish classic. It only needs heating, pouring, and a dollop of whipped cream before serving.

Kiekendief is a grain genever with a considerable amount of malt wine distilled from rye and malt. This gives the genever its complex character and rounded grain flavour. The herbal distillate, with plenty of juniper, adds a surprisingly fresh touch to our Kiekendief.

Braeckman's Extra Aged Corn Wine Genever contains over 50% of malt wine. It is distilled according to an authentic tradition in the column still, and refined in a pot still with aromatic herbs. The long maturation in oak barrels assures the exceptional quality of this Extra Aged Corn Wine Genever.

Braeckman's fruit genevers are made from young genever mixed with a high percentage of natural fruit juices. The use of natural fruit juices adds a refreshing and full fruit flavour to the genever. No artificial aromas, no artificial colourings, and no artificial flavourings are added.

�Oudenaarde 1708� is a delicious spicy herb liqueur based on a very old recipe. It is named after the Battle of Oudenaarde that took place on 11 July 1708 during the Spanish Succession War (1701-1714).

Poppies Gin comes to us via Belgium's family-owned Rubbens distillery, which has been producing jenever since the early 1800s! The legend behind this expression is that the recipe was created by an English solider who took part in the First World War, hence the name.

Jopen has launched the first Dutch gluten-free IPA on the market. Jopen Hop Zij Met Ons(Hops�Be With Us) is a pronounced IPA brewed with the Mosaic hop variety and has a distinct mix of tropical fruits and citrus fruit.

Jopen NON IPA is the first low-alcohol beer from Jopen.�Jopen�use�three different grains to give this�beer a real Haarlem twist.�The result is�a fruity, malty and slightly bitter beer.

A heavy cloudy Wit beer full of fresh and fruity flavors. The taste is soft and creamy with slight caramel notes. The finish has a spicey surprise of cloves, orange and coriander seed. Ideal for that warm wintery feeling.

Without this beer there would be hardly any caf� signs in Belgium. Interbrew�s last site in French speaking Belgium. Output is over 2 million hectolitres per annum and it is said that in Wallonia one in two beers drunk is Jupiler.

Hopped heavily in the whirlpool with Mosaic, it�s then fermented on London Ale III yeast before being dry hopped in two stages with Mosaic and Vic Secret respectively at a total of 16g/L

The name �Barista� conjures thoughts of the fragrance of steaming coffee below a layer of expertly created froth. This may sounds rather far-fetched for a beer... However, the aromas and the flavours of caramel, cacao and roast malt match seamlessly with the �black gold� and chocolate. This beer builds bridges with the world of hot beverages, with warming alcohol in the finish. One to enjoy all the year round: with a meal, in front of an open fire or on an outdoor terrace.

The taste of Cuv�e du Ch�teau is comparable to that of a Kasteel Donker, aged for 10 years. This �premier cru class� was developed in the style of a quadrupel. In this type of strong, dark brown beer that veers between sweet and bitter, malt has the upper hand. The Cuv�e du Chateau has the characteristics of a madeirised beer, with initial hints of roast and caramelised malt, followed by delicate hop bitters in the finish. A fully-fledged gastronomic beer.

This beer is a real crowd-pleaser. It’s perfect for any moment or meal, thanks to its bold grapefruit flavour, tart character and light hoppiness.

A brand-new suntanned IPA in a morning glow shade of amber is coming your way. KEREL India Pale Ale is an acquired taste (unicorn), low in alcohol but amped up in flavour due to the high-quality hops it’s infused with. Goes down smoothly after a hard day’s work.

This smooth and juicy combustion of hoppy aromas marries the sun-soaked notes of island fruit flavours with the lush freshness of a low alcohol IPA

This easy-to-love thirst-quencher uses different kinds of hops and grains so you’ll discover new aspects of its flavour with every sip or swallow.

Deep and dark and rich with coffee and pure chocolate flavours, rounded off by modern hops.

Simple recipe � massive taste. Dark, dark black. Oily texture. Loads of rich dried fruit and alcohol warmth � rum and raisin. Then a herbal hop bitterness on top of huge lingering espresso. Hints of leather, tar, smoke, vanilla and chocolate. Roasty.

Kwaremont 0.3 is the alcohol-free version of Kwaremont. This blonde ale is full of character, with a spicy taste and a distinct thirst-quenching finish.

Oude Geuze, Traditional unfiltered blend of home-brewed lambics, from spontaneous fermentation. Made with different volumes of lambic, aged in oak barrels.

Named after brother Isidorus, Koningshoeven Abbey�s first brewer. Brewed to mark the occasion of the Trappist brewery�s 125th anniversary in 2009, Isid�or was so well received that it earned itself a permanent place in La Trappe�s line-up. Unfiltered, slightly sweet amber ale with a hint of caramel, which continues to ferment after bottling and has a rich, slightly bitter flavour, and a fruity aftertaste.Note: coupler changing from M-Type to A-Type new stock Jan 2020

�La Trappe Witte Trappist is a drinkable and refreshing thirst-quencher. Smooth, malty, slightly sour and tingling because it�s carbonated.

Leffe blonde beer is a highly fermented beer to be savoured. The ingredients are light malt, corn, water, hops and yeast, which give it a bright golden colour with dazzling reflections. The taste is full, sweet and fruity (with a hint of bitter orange), and the after-taste is powerful and surprising.

Leffe Triple is a beer to be savoured, highly fermented and refermented in the bottle. The ingredients are malt, corn, water, hops and the yeast which give it its golden brown colour. The taste of Leffe Triple is a rich bouquet with a fresh hint of lemon; medium to full in the mouth, fruity and full, with a deliciously aromatic after-taste.

Pours a reddish-amber colour and any noticeable head quickly makes way for a spicy aroma to leap forward. With cinnamon and clove providing lingering tangy spiciness on the tongue. Serve hot - warmed in a pan like mulled wine

Jump in the car, we are off to the Czech Republic! We brewed up our first Czech-style Pils using a traditional decoction mash - in this, we actually boil a portion of the mash to help break down the malt, also increasing the subtle biscuity character of Pils malt. It’s no secret we love lager, we operate a state-of-the-art Brewhouse, complete with a traditional lactic acid propagation plant (traditional German method of adjusting acidity) to produce beers with balance, nuance and depth of character. Altogether Elsewhere celebrates those nuances between lager styles, showing that there is so much to forever learn about this understated beer family. We are buzzed for this lager - it’s no rock star style, but it’s our style, and that is what rocks - we follow our own path!

Our take on a traditional farmhouse ale. It is fruity and hoppy, but is it hops, spices or yeast giving the character? In reality it is probably all three, For this beer we take Pilsner malt and combine with oats to provide a biscuity base, and then overlay with Brewers Gold and Crystal hops, orange peel and coriander to create a vibrant, floral and seemingly hoppy beer.

Sunset Conversation’ is a zingy 4.8% tropical sour ale. A clean base of Pils & Wheat malts have been combined w/ lashings of pineapple, peach & p/fruit.

With Summer seemingly far away, we brought back the beer that made us dream of the sun on our backs. A base of Pils, Oats and Cara malt has been hit with Ekuanot and Citra giving the beer notes of peach, papaya, lemon zest and a firm bitterness - delicious!

This bright, sparkling brew provides an authentic taste of Oktoberfest, & from half a world away will let you drink in the joy of the world�s greatest festival.

A dank and juicy IPA using Golden Promise, wheat and Cara Munich malts in the mash for a sweetly smooth body. For the hops we judiciously bittered with Magnum in the kettle followed by Citra T90 in both the whirlpool and in dry-hopping. The aroma/flavour is fruit-filled, dank and resinous, with plenty of tropical mango giving a moreish drinkability. Fermented with our house American ale yeast (WLP001) for a refreshingly clean finish, this IPA is also our first gluten-free beer using Brewers Clarex�.

Alf is a New England- style hazy IPA. Estery Vermont yeast accentuates the stone fruit and tropical fruit character brought by a heavy dry-hop of Mosaic, Enigma and Denali , whilst a protein-heavy grist gives a full, pillowy body.

Ratebeer: 99/100. A 3.9% session ale is brewed with an all pale malt bill and then hopped with a blend of New Zealand and US hops. Marble's benchmark beer promises a burst of zesty aromas, uplifting grapefruit flavours and a subtle lemongrass finish.

Ratebeer: 99/100. A 3.9% session ale is brewed with an all pale malt bill and then hopped with a blend of New Zealand and US hops. Marble's benchmark beer promises a burst of zesty aromas, uplifting grapefruit flavours and a subtle lemongrass finish.

Session IPA with Azacca, Citra and El Dorado hops

What started out as a little bit of fun quickly became the favourite of many die hard ale fans and has become permanent. Probably best described stylistically as a Californian IPA, this beer has all the rich malt and fruit flavours of a Barley Wine combined with the hoppy crispness of a Pale Ale. And as best said by one of its biggest fans, "Hoppiness = Happiness."

Rustic and full of character, properly brewed, properly lagered, naturally carbonated. Unequalled in flavour and integrity. Immensely drinkable.

Ultra-pale, ultra hoppy, ultra sexy, ultra modern golden ale showcasing Northern Hemisphere hops to impart a pronounced floral and citric quality to the beer, with honey and elderflower in the nose. This beer had been so anticipated that in less than two weeks of release it had won a beer festival and sold out. Not wanting to disappoint its many fans, we have rebrewed it and keep it on permanently.

Unpretentious, highly drinkable, classic black beer.

The unfiltered geuze beer is a balanced mixture of old and young lambics, fermented after bottling for at least 1 year. Filtered geuze is the result of a careful dilution process. Amber colour with a crisp sour-sweet thirst quencher.

A mixture of old and young lambics to which fresh Belgian cherries have been added. The cherries are grown for Alken-Maes in Tirlemont. An integrated cultivation process is used meeting organic standards. Kriek Lambic matures at least 5 months in oak vats. Mort Subite Kriek is drunk from the Mort Subite balloon glass. A bright red beer, refreshingly sour-sweet, with the flavour of fresh cherries.

Our core-range Oat Lager, which we also refer to amongst ourselves as our "Adjunct Lager", or "Rustic Pils". This beer is a take on some of our favourite beers and is brewed with extra pale malt, and a healthy proportion of oats, wheat, flaked barley, and other adjuncts we feel fit the rustic nature of this beer.

Our core-range Pale Ale, brewed with a base of pale Golden Promise malt, fermented using a clean ale yeast, and hopped with a rotating hop bill.

Our core-range Pale Ale, brewed with a base of pale Golden Promise malt, fermented using a clean ale yeast, and hopped with a rotating hop bill.

Our core-range Pils is our take on a classic German-style Pilsner. This is the beer we drink to celebrate the end of the working day. Clean, crisp, and refreshing with bitterness balanced by bready malt character. Brewed with 100% low colour Golden Promise malt, fermented with a German lager strain and hopped with classic noble varieties.

Our core-range Table Beer. Inspired by Scottish brewing heritage our Table Beer is made with pale Golden Promise malt and a significant proportion of oats, both malted and unmalted. Fermented using a clean ale yeast, and hopped with a rotating hop bill.

Our core-range Table Beer. Inspired by Scottish brewing heritage our Table Beer is made with pale Golden Promise malt and a significant proportion of oats, both malted and unmalted. Fermented using a clean ale yeast, and hopped with a rotating hop bill.

Helles lager from Bamberg

Dark cellar beer from Bamberg

Hefeweizen from Bamberg

Blend of barrel aged vintages of saison, matured in red wine barrels.

A dark ale brewed specially for the Christmas season, with a rich, complex taste of caramel. This is a strong, dark and rather sweet Christmas Beer � just the way we think a Christmas beer should be.

There is a long story to this malty ale. It was first brewed in the spring 2006 in N�rrebro Bryghus in Copenhagen, Denmark, as a joint brew between N�gne � and N�rrebro. N�rrebro calls their version �Double Knot Brown�.

An imperial stout the way a Russian Tsar would have liked it. A dark, rich ale in which a generous sweetness with roasted malt bitterness. Great with vanilla ice cream or dark chocolate. Pronounced 'nirg-nir-oh'

A rich, malty, and very bitter ale. Cascade hops provide a long, fruity, and spicy after-taste. Ideal with barbequed or smoked meat dishes. Pronounced 'nirg-nir-oh'

A refreshing light and hoppy ale. Ideal with barbequed or smoked meat dishes. Recommended serving temperature 8�C/45�F.Pronounced 'nirg-nir-oh'

In this quite dark ale, dark malts provide flavors of coffee and dried fruit. Try with dark chocolate, cheese, or red meat dishes. Pronounced 'nirg-nir-oh'

A refreshing brew, made for those hot summer days, but satisfying year round. Goes well with seafood, particularly oysters. Pronounced 'nirg-nir-oh'

Svart Jul is a dark and rich imperial tropical stout, seasoned with Christmas spices. A perfect match with rich, fruity Christmas cakes, and a good companion by the fireplace

Blend of barrel aged vintages of saison, matured in red wine barrels.

We're back with our second Kveik IPA: Inherited Silver. We have slightly altered our water profiling and added a touch more bitterness to make for a silky yet robust palette. We kept in the Sabro hops - we really, really liked the way Sabro’s coconut traits curved the tart qualities and interacted with the farmhouse like character of the beer.

Prepare for a clash of the titans! Split Moon is an 8% Double India Pale Ale swinging huge hop punches! We're throwing it back to the old school by featuring heavyweight champions Mosaic, Denali, Comet + Australian Vic Secret. Extra Pale Malt, Oats and Wheat provide a weighty arena for these titans to hustle. Mosaic bringing its title dank pineapple punches, Denali mimicking its tactics with extra cuts of pine, Comet enters the ring with huge swings of zesty pink grapefruit while Vic Secret makes sharp passion fruit jabs.

To commemorate our 7th anniversary we’ve celebrated in style with this 7.0% double dry-hopped IPA packed with our favourite US varieties. Over a classic, silky NE-base packed with oats and wheat we whirlpool hopped with Citra and Mosaic and then after fermentation with our favoured IPA yeast dry hopped to 28g/l with the same pair plus additional Mosaic BBC, El Dorado and Cashmere. As you’d expect, the result is an IPA dripping in tropical juice flavours over punches of citrus zest, stone fruit, herbal spice and pine.

For DLF5, we teamed up with some of the most exciting young IPA brewers ripping up the UK scene right now in the shape of Pomona Island, Alpha Delta and Pipeline. We’ve been loving the output from these guys for a while, so we were keen to get our heads together, share ideas, and work on something that represents the best of UK IPA brewing. Looking to brew with hops that we, as a group, can’t get our hands on as often as we’d like, the recipe took a distinctly Southern Hemisphere turn. Having spare volumes of Nelson Sauvin and Galaxy was a rare occurrence, so we didn’t hesitate in throwing them into the mix. We started with a classic base of flaked oats and malted wheat, bulked out with maltodextrin to ensure a silky mouthfeel, then whirlpool hopped with Citra Incognito and T90 for a solid tropical fruit base. We fermented with our preferred IPA yeast before a 25g/l dry hop, packing in aromas of passion fruit, mango and elderflower that are backed up with zingy lime zest and gooseberry flavours, plus plenty more passion fruit and guava tropical juiciness.

This DIPA forms the first in a new patrons series in collaboration with the British Culture Archive. The series will be IPA focused, but also intended to showcase some of the progression in UK hops over the past few years, pairing them with a US variety to show that homegrown varieties can deliver on many of the big, citrus flavours we love from pacific northwest. First up we’ve selected Olicana, a variety which has been around for a few years now and still is up there amongst the forefront of UK hops. Olicana stands out for it’s impressive aromas of mango and passion fruit, backed up by nectarine and apricot notes and a pleasant floral character. We paired this with one of our current favourite US varieties in Idaho 7, a real allrounder that can be relyed upon for plenty of ripe tropical fruit of its own whether used hot side or in the dry hop. In this case we went with both, as we loaded the whirlpool of this oat-filled NE DIPA with Idaho 7 before drying hopping with both varieties to a combined total of 26g/l.

A discussion among friends about how good red IPAs are was the initial spark of inspiration for the home brew iteration of this beer. This, coupled with a quick scroll through a well-known home brew website in search of potential ingredients, led to the question "I wonder how a Red IPA with all British hops would taste?". The final recipe took a surprisingly traditional twist… The resulting beer features three different degrees of caramel malt. Carared sits alongside light and dark crystal malts to give the beer a deep ruby hue, and a rich sweet caramel flavour. The addition of wheat and Munich malts to the grain bill then contribute to produce a full-bodied beer which is rounded out with British hops. To begin, Admiral is added into the boil, before the surprisingly fruity varieties of Olicana, Jester and the experimental CF182 (also known as Opus) are added into the whirlpool and dry hop. These provide complementing citrus flavours that pair well with the caramel base created by the malts.

An equally sad and joyous occasion as we come to the final, Gold edition release in our series with the incomparable Drew Millward. In a project that has taken on a spectrum of childhood flavours and tropical delights, we’ve made sure to finish in style. Starting with a base of extra pale barley malt accentuated with plenty of flaked oats, we added lactose in the boil for creaminess, before cooling the whirlpool and hopping heavily with Citra and Columbus BBC hops, a combination selected to give a resinous and ripe fruit base to this IPA. In the FV we went to town with 460kg of mango and pineapple, followed up with a touch of papaya, then dry-hopped with more Citra BBC alongside the zesty orange notes of El Dorado, and some classic citrus and stone fruit in the shape of Cashmere. The result is an absolute tropical delight of a beer. Silky smooth and dripping in juicy character, this beer runs the perfect balance between fruit smoothie and DDH IPA, delivering big punches of both.

A Light IPA inspired by one of the North�s highest peaks. Piney, citrusy and fresh. For the believers.

Can you take a little razzing? Jammy, sun-kissed berry flavours tease the palate, punctuated with cheeky tones of tart.

Burst of citrus that tastes like it’s fresh-squeezed. Perfect for outdoor adventures and rooftop gatherings alike.

Part of Bersalis Tripel’s production matures at Oud Beersel brewery on wooden barrels alongside the lambic barrels.Due to the micro-organisms present in the brewery, the beer undergoes a second fermentation, this time a spontaneous fermentation on wooden barrels by Lactobacillus and Brettanomyces. After a maturation of 16 months on wooden barrels previously containing Chateauneuf du Pape red wine, the first batch of this unique beer was bottled and fermented a third time on bottle.

Pharaoh Fatalist is our Egyptian master of fermentation. A Scottish sour ale fermented with figs, dates and honey, aged to perfection in ex-borolo red wine foeders.

Prototypical is the root of all our causes. The start of all roads. The first steps on your journey of sour beer discovery. Session sour is approachable, balanced and endlessly crushable. With a juicy dry-hop and grapefruit zest this sour IPA is just the beginning .Prototypical - Sour IPA