Ja, santé!OUR BEERS

Fresh from the keg or taptank,
innovative and varied
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OUR PHILOSOPHY AND DNA

hold my beer...
We don't want to pin ourselves down to one specific beerstyle. Experimenting is our thing, so you can expect a big diversity in styles.
collabs
Collaborating is in our DNA. We're looking forward to collaboration brews with Belgian and foreign breweries.
'op is op'
Our beers are only temporarily available. You'll have to visit us often to have the chance to taste them all.
keg ,taptank, can or bottle
We pour our beers from kegs or our taptanks. Sometimes, we will can or bottle a small portion of a batch.

THE ``HALL OF FAME``

KÖLSCH IS NOT A PILS, IT IS A DJ

Kölsch | 5´% | release: 12.10.2019

This Kölsch-style beer is all about simplicityt: 1 malt (pilsmalt), 1 hop (Saaz) and a neutral yeast that work together to create a quaffable beer of 5%.

This is an oldschool sessionbeer, the kind you can drink and savour all day.

Artwork by Beau Scheire

KAN SPOREN VAN PECANNOTEN BEVATTEN 

Quadrupel | 9% | release: 15.10.2019

This quad of 9% was brewed with roasted pecannuts and maple syrup. It’s not a pecannut-bomb but is a subtle and nuanced beer.

We didn’t use extract but ‘the real stuff’: we added the roasted nuts before sparging the grains so that the pecans could release all their flavor while preventing the oils from impacting the foam stability.

Artwork by Beau Scheire

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THE ETERNAL SUNSHINE ON THE SPOTLESS SAISON 

hoppy imperial saison | 8% | release: 29.10.2019

This collaboration brew was made together with our Patagonian friends from La ZORRA – Cerveza Artesanal.

Maris Otter pale ale, rye and wheat malt give this imperial saison its cereal backbone to balance out the large amounts of the New Zealand hop variety Nelson Sauvin. It ain’t easy to get your hands on fresh Nelson, so our quest was to make the best possible beer with it. The result is a crisp and clean imperial saison of 8% ABV with a cool climate wine fruitiness. 

Also available in cans.

Artwork by Mr. Mong

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IPANDEJO 

DIPA | 45 IBU | 7.5% | release: 03.11.2019

Especially for “Dia de los muertos” we brewed a beer for El Cis: a DIPA with fresh lime zest, coriander and corn.

Expect a fresh IPA with a perfect balance between sunny lime and fruity hops. We used different C-hops;  Citra, Comet, Colombus and Centennial. We used an isolated yeast strain from Lærdal Kveik.

IPAndejo also comes in cans.

Artwork by Mr. Mong

BLIK OP ONEINDIG

triple mash barley wine | 15% | 60 IBU | release: 30.11.2019

This triple mash barley wine was brewed with Maris Otter malt and Golden naked oats. We mashed three timesn, and that for two days in a row with 250 kilo’s each mash.

Whiwh means we used 1500 kilo malt to brew 2000 liters of beer. That’s why this is a monster of 15% ABV.
This beer has 60 IBU’s and we added a bit of HBC472 to add some subtle wooden tones.

Versatile as this beer is, we split of this monstrous batch:

  • 200l on keykegs to pour on special events (tap take overs, festivals)
  • 350l on bottles (only available in our taproom). You can easily store this beer for a while.
  • 2 x 190l will sit one year on Plantation rum barrels that we used previously for our quad.
  • 2 x 300l will rest on Port tawny barrels
  • the rest of the batch will mature one year in white wine barrels.

Artwork by Jens Simoens

I LOVE THE SMELL OF NEIPA IN THE MORNING
Double Dry Hopped NEIPA | 5,5% | release: 30.11.2019

We brewed this beer with a serious amount of oats for a velvety mouthfeel.

We added a more than decent amount of hops during whirlpool, fermentation and right before lagering. (Hallertau Blanc and Citra)

Furthermore we saturated this beer with nitrogen, adding to the softness of this NEIPA.

Artwork by Klaas Van de Moortel

WEIZEN BIJ DE BRANDWEER
Hopfenweizen | 7% | release: 22.12.2019

A hoppy Weizen brewed with 50% wheatmalt en 50% pils malt.

We kept the bittering hops quite low but we added 5 grams per liter of Loral and Rakau to balance out the Germane Weizen yeast.

Artwork by Eline Depouillon

THE BEARD IS ON FIRE
San Diego pale ale | 6,5% | 65 IBU | release: 27.12.2019

This San Diego pale was brewed together with our friends  of Burning Beard Brewing from San Diego. It was brewed with 100% Maris Otter malt. We gave it a firm bitterness in combination with aromas of peaches, passionfruit and ripe mango. (Colombus BBC, Cascade and Mosaic)
Burning beard
Artwork door RÓcher Tat