STILL RØKIN’
rauchbier | 5.5 % | 25 IBU | release: 06.01.2019
Our first beer of 2019 is a collaboration between Côte West Brewing (Lausanne), Dok Brewing Company and RØK.
Our homesmoked wheatmalt is the key to the smokiness of this beer. The others malts we used (Munich, caramel-, and ryemalt) provide a malty base for the soft and spicy Hallertau Mittelfrüh to shine through.
artwork by ‘Mr. RØK’, Arthur Messiaen
NITRO MEET U
Double dryhopped New England double IPA | 7.5% | 65 IBU | release: 20.01.2019
Collab withNorthern Monk
This double dryhopped New England Double IPA of 7,5% has been saturated with nitrogen to create an extra creamy mouthfeel. The fluffiness, of the foam and the silkysmooth mouthfeel balance out the high hop dosage. We dryhopped this beer during different stages (during and after fermentation) to let their juicyness shine through. (HBC 472, Rakau, Mosaic).
artwork by SLOTT
SABROSURA
black ipa| 8 % | release: 02.02.2019 (Madrid), 15.02.2019 (Ghent)
A new collab, this time with La Quince. We added an almost indecent amount of mango to this black IPA and some chile Guajillo. Centennial, Chinook and Merkur were our hops of choice for this tropical black IPA. Summer in your glass!
artwork by Antonio Bravo
IETS BLOND NIET TE BITTER
tripel | 7 % | 35 IBU | release: 17.02.2019
‘Something blonde, not too bitter’ 🙂 Our own interpretation of a tripel: creamy en brewed with Belgian hops.
artwork by SLOTT
HAZY MIEN MOEDER NIE!
hazy ipa | release: 03.03.2019
An atypical hazy IPA brewed with Chevalier, oat-and wheatmaltflakes. You probably expect a juice bomb but we worked with less obvious hop varieties.
We used the same amount of Hüll melon (Germany), Motueka (New-Zealand) and Sorachi Ace (Belgium). The Belgian hops really stand out. They have been carefully processed by “‘t Hoppecruyt” (hopgrowers in Poperinge) in their “24h hops” project: the hops are picked, dryed, pelletised and packaged in 24 hours.
Aroma: coconut, lemongrass, wet wood and on the background some citrus and noble hop accents. Strong bitterness in the first sip that is toned down by the creamy mouthfeel.
artwork by Resto
ROCCO ROAD
imperial stout | 13.5% | release: 07.03.2019
Birthbeer of Rocco, the son of our taproom manager. Rocco Road is based on Rocky road icecream. It’s a massive imperial stout of 13,5% brewed with cacao, vanilla and amaretto.
In honour of this beautiful event, we’ve bottled a small portion of this brew on 50cl bottles.
artwork by Resto
DUBBEL GEPARKEERD IN DE SLEEPSTRAAT
dubbel | 6.5´% | release: 12.03.2019
A dubbel of 6,5% brewed with pilsmalt, crystalmalt and a ton of Golden Naked Oats. The oats give a nutty aroma and fullbodied mouthfeel. Our version is more bitter than the traditional dubbel. We used Mandarina Bavaria and Rakau for aromahops.
artwork by Resto
FRAMBO VI
Berliner Weisse | 6´% | release: 17.03.2019
A cloudy and pink Berliner Weisse of 6% with lactose, oats, wheat and a ton of rapsberries. Frambo VI was saturated with nitrogen and we pour it from one of our nitro taps. Tart, fruity and creamy!
Artwork by Resto
TJIEPMUILE
rye saison | 5´% | release: 28.03.2019
Hoppy rye saison of only 5% ABV. Bone dry with somewhat a bitter bite that will leave you wanting more. Tjiepmuile was hopped in the kettle with Golding and Brewers Gold.
A thurst quencher that we serve from one of our taptanks.
In case you are wondering…’Tjiepmuile’ is ‘Ghentian’ for crybaby.
Artwork by Resto
UW DIKKE MA ZIT AAN DE ZUID
IPA | 6´% | 45 IBU | release: 12.04.2019
A hybrid between a West Coast IPA and a New England IPA. Bitter & juicy and completely focused on hops.
Malt: 100% Golden Promise
Hops: Comet, HBC 431, Citra cryo hops
Artwork by Mr. Mong
KEEP ON TRIPEL
tripel | 8´% | 35 IBU | release: 25.04.2019
For this tripel we used the almost forgotten Belgian hop variety Groene Bel. This used to be a very popular hop before the second world war, but due to the growing popularity of pilsners, it got replaced by German and Czech hop varieties that better suit the pilsner-style (like Hallertau and Saaz) . For decades, Groene Bel was only used for breeding, no longer for brewing.
As Belgian brewers, we can only applaud the return of our very own Groene bel.
Groene bel is known for its continental, spicy and earthy aroma with whiffs of indigenous fruits.
Artwork door Mr. Mong
WHITE MCA
white lager | 6´% | 45 IBU | release: 27.04.2019
This is a hybrid between a lager and a wheat beer. As for tradidional Belgian white/wheat beers, we used wheat in our mash tun to generate a somewhat spicy taste and cloudy appearance.
We also used coriander and curacao for some citrusy freshness. And of course, some hops: Loral in the whirlpool and dryhopping with Mosaic en Amarillo. All of this goodness fermented with a lager yeast making this beer a hoppy, spicy and quaffable lager.
Artwork by Mr. Mong
BRAINSTORM SESSION IPA
session IPA | 5´% | 40 IBU | release: 05.05.2019
For those sunny spring days, our new West Coast style session IPA. Dryhopped with Simcoe, Centennial and Chinook.
Artwork by Mr. Mong
MET JE MOER TEGEN DE DAMPOORT
triple IPA | 10´% | 65 IBU | release: 04.06.2019
Our collab with De Moersleutel. Massive amounts of aroma hops were added in whirlpool and dry-hop. In total 20 grams of hop were added per liter beer. ((Magnum, Cashmere, Falconer’s flight and Citra cryo hops)
This is the very first beer we release in a limited amount of cans!
Artwork by Mr. Mong
KVITKA
tropical stout | 7´% | release: 04.06.2019
Our collaboration brew with Varvar. A tropical stout with the focus on smoothness. Roasted malts were mashed separately to create less bitterness and more chocolate notes. A complex malt bill consisting of Maris Otter, roasted barley, special carafa type II, 
rye, dark crystal, cara 120 and mais flakes will create a rich and full malt profile.
On top we added Ukrainian honey and cane sugar during fermentation. Aroma hopping with HBC472. This complex unity has fermented with a lager strain.
Artwork by Manor Grunewald
90 16
mocha porter | 5´% | release: 19.06.2019
Our collaboration brew with Brew by numbers and OR Coffee. Brewed with cacao beans and Brazilian coffee from Pedra Dourada. Complex and surprinsingly refreshing.
Artwork by Manor Grunewald
HONKY TONKA BLUES
Berliner Weisse | 6´% | release: 20.06.2019
Brewed with spelt, Canadian wild blueberries and tonka beans.
Slightly tart, fruity, refreshing with some playful chocolate-, almond- and vanillaflavors brought to you by the tonka beans.
Artwork by Manor Grunewald
STICKY WINGS
Double mash imperial rye stout | 9´% | release: 05.07.2019
Expect a think, oily, full-bodied stout. We brewed the Sticky Wings with 20% rye and mashed in twice. It was no small endeavor to brew this heavy one, but we’re more than pleased with the result!
Sticky Wings also comes in bottles.
Artwork by Mr. Mong
HAKA JUICE
Pacific New England pale ale | 5.5´% | release: 05.07.2019
We finally managed to get our hands on one of our favorite hops: Nelson Sauvin!
We brewed a pale ale of 5,5% with Rakau en Citra. Juicy, spicy with tones of white grapes (thank you, Nelson!) and citrus. All supported by a full body thanks to the oats we added. A creamy and velvety mouthfeel as is typical for a New England.
Artwork by What’s in a name?
DUDE WHERE ARE MY PANTS
white sour IPA | 5´% | release: 26.07.2019
Our white sour IPA of 5% royally hopped with Ekuanot and Mosaic. As for our other tart beers, this beer was kettle soured with lactobacillus plantarum creating a clean tartness.
Both in the whirlpool and dryhop we added 5g/l Mosaic and Ekuanot. The result is a refreshing bouquet of peach, mango and citrus.
Artwork door What’s in a name
LOVE, PEACE & CRISPINESS
IPA | 7´% | IBU: 60 | release: 27.07.2019
IPA of 7% brewed with 100% Golden promisemalt and hopped with Amarillo, Simcoe and Azacca.
A robust bitter IPA (60 IBU) with old school tropical hoparomas.
Artwork by What’s in a name
VLIERBOEZEM
saison | 4.5´% | release: 08.08.2019
This time we brewed a saison that is less bitter than the saisons we brewed before. We wanted to let the subtle tones of the noble Tettnanger and the delicate elderflower shine through. Brewed with oats and spelt.
Artwork by What’s in a name?
GO KVEIK YOURSELF
New England IPA | 5.5´% | pre-release at Bxl Beerfest: 24.08.2019
Double dryhopped with HBC431 and Mosaic cryo hops, fermented with Hornindal kveik yeast.
Hornindal yeast has the quality to push tropical hop aromas to a next level and it sure made this beer a tropical fruit bomb.
Artwork by Daniella Provost
TRIPEL DOKKELIET
tripel | 8´% | release: 30.08.2019
A classic Belgian Tripel with Hallertau Blanc Hops.
Artwork by What’s in a name?
PRO-PALE
pale ale | 5´% | 40 IBU | release: 01.09.2019
Pro-Pale is our tribute to hardcore legends Pro-Pain and frontman Gary Meskil. Pro-Pale is a hoppy pale ale, easily drinkable (5% ABV) and packed with aromatic Sorachi Ace hops from the Belgian hop farm Hoppecruyt.
We released this beer in the brewery with a special Pro-Pain gig.
Pro-Pale is also available in cans.
Artwork by Daniella Provost
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
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
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)
Artwork door RÓcher Tat
STILL RØKIN’
rauchbier | 5.5 % | 25 IBU | release: 06.01.2019
Our first beer of 2019 is a collaboration between Côte West Brewing (Lausanne), Dok Brewing Company and RØK.
Our homesmoked wheatmalt is the key to the smokiness of this beer. The others malts we used (Munich, caramel-, and ryemalt) provide a malty base for the soft and spicy Hallertau Mittelfrüh to shine through.
artwork by ‘Mr. RØK’, Arthur Messiaen
NITRO MEET U
Double dryhopped New England double IPA | 7.5% | 65 IBU | release: 20.01.2019
Collab withNorthern Monk
This double dryhopped New England Double IPA of 7,5% has been saturated with nitrogen to create an extra creamy mouthfeel. The fluffiness, of the foam and the silkysmooth mouthfeel balance out the high hop dosage. We dryhopped this beer during different stages (during and after fermentation) to let their juicyness shine through. (HBC 472, Rakau, Mosaic).
artwork by SLOTT
SABROSURA
black ipa| 8 % | release: 02.02.2019 (Madrid), 15.02.2019 (Ghent)
A new collab, this time with La Quince. We added an almost indecent amount of mango to this black IPA and some chile Guajillo. Centennial, Chinook and Merkur were our hops of choice for this tropical black IPA. Summer in your glass!
artwork by Antonio Bravo
IETS BLOND NIET TE BITTER
tripel | 7 % | 35 IBU | release: 17.02.2019
‘Something blonde, not too bitter’ 🙂 Our own interpretation of a tripel: creamy en brewed with Belgian hops.
artwork by SLOTT
HAZY MIEN MOEDER NIE!
hazy ipa | release: 03.03.2019
An atypical hazy IPA brewed with Chevalier, oat-and wheatmaltflakes. You probably expect a juice bomb but we worked with less obvious hop varieties.
We used the same amount of Hüll melon (Germany), Motueka (New-Zealand) and Sorachi Ace (Belgium). The Belgian hops really stand out. They have been carefully processed by “‘t Hoppecruyt” (hopgrowers in Poperinge) in their “24h hops” project: the hops are picked, dryed, pelletised and packaged in 24 hours.
Aroma: coconut, lemongrass, wet wood and on the background some citrus and noble hop accents. Strong bitterness in the first sip that is toned down by the creamy mouthfeel.
artwork by Resto
ROCCO ROAD
imperial stout | 13.5% | release: 07.03.2019
Birthbeer of Rocco, the son of our taproom manager. Rocco Road is based on Rocky road icecream. It’s a massive imperial stout of 13,5% brewed with cacao, vanilla and amaretto.
In honour of this beautiful event, we’ve bottled a small portion of this brew on 50cl bottles.
artwork by Resto
DUBBEL GEPARKEERD IN DE SLEEPSTRAAT
dubbel | 6.5´% | release: 12.03.2019
A dubbel of 6,5% brewed with pilsmalt, crystalmalt and a ton of Golden Naked Oats. The oats give a nutty aroma and fullbodied mouthfeel. Our version is more bitter than the traditional dubbel. We used Mandarina Bavaria and Rakau for aromahops.
artwork by Resto
FRAMBO VI
Berliner Weisse | 6´% | release: 17.03.2019
A cloudy and pink Berliner Weisse of 6% with lactose, oats, wheat and a ton of rapsberries. Frambo VI was saturated with nitrogen and we pour it from one of our nitro taps. Tart, fruity and creamy!
Artwork by Resto
TJIEPMUILE
rye saison | 5´% | release: 28.03.2019
Hoppy rye saison of only 5% ABV. Bone dry with somewhat a bitter bite that will leave you wanting more. Tjiepmuile was hopped in the kettle with Golding and Brewers Gold.
A thurst quencher that we serve from one of our taptanks.
In case you are wondering…’Tjiepmuile’ is ‘Ghentian’ for crybaby.
Artwork by Resto
UW DIKKE MA ZIT AAN DE ZUID
IPA | 6´% | 45 IBU | release: 12.04.2019
A hybrid between a West Coast IPA and a New England IPA. Bitter & juicy and completely focused on hops.
Malt: 100% Golden Promise
Hops: Comet, HBC 431, Citra cryo hops
Artwork by Mr. Mong
KEEP ON TRIPEL
tripel | 8´% | 35 IBU | release: 25.04.2019
For this tripel we used the almost forgotten Belgian hop variety Groene Bel. This used to be a very popular hop before the second world war, but due to the growing popularity of pilsners, it got replaced by German and Czech hop varieties that better suit the pilsner-style (like Hallertau and Saaz) . For decades, Groene Bel was only used for breeding, no longer for brewing.
As Belgian brewers, we can only applaud the return of our very own Groene bel.
Groene bel is known for its continental, spicy and earthy aroma with whiffs of indigenous fruits.
Artwork door Mr. Mong
WHITE MCA
white lager | 6´% | 45 IBU | release: 27.04.2019
This is a hybrid between a lager and a wheat beer. As for tradidional Belgian white/wheat beers, we used wheat in our mash tun to generate a somewhat spicy taste and cloudy appearance.
We also used coriander and curacao for some citrusy freshness. And of course, some hops: Loral in the whirlpool and dryhopping with Mosaic en Amarillo. All of this goodness fermented with a lager yeast making this beer a hoppy, spicy and quaffable lager.
Artwork by Mr. Mong
BRAINSTORM SESSION IPA
session IPA | 5´% | 40 IBU | release: 05.05.2019
For those sunny spring days, our new West Coast style session IPA. Dryhopped with Simcoe, Centennial and Chinook.
Artwork by Mr. Mong
MET JE MOER TEGEN DE DAMPOORT
triple IPA | 10´% | 65 IBU | release: 04.06.2019
Our collab with De Moersleutel. Massive amounts of aroma hops were added in whirlpool and dry-hop. In total 20 grams of hop were added per liter beer. ((Magnum, Cashmere, Falconer’s flight and Citra cryo hops)
This is the very first beer we release in a limited amount of cans!
Artwork by Mr. Mong
KVITKA
tropical stout | 7´% | release: 04.06.2019
Our collaboration brew with Varvar. A tropical stout with the focus on smoothness. Roasted malts were mashed separately to create less bitterness and more chocolate notes. A complex malt bill consisting of Maris Otter, roasted barley, special carafa type II, rye, dark crystal, cara 120 and mais flakes will create a rich and full malt profile.
On top we added Ukrainian honey and cane sugar during fermentation. Aroma hopping with HBC472. This complex unity has fermented with a lager strain.
Artwork by Manor Grunewald
90 16
mocha porter | 5´% | release: 19.06.2019
Our collaboration brew with Brew by numbers and OR Coffee. Brewed with cacao beans and Brazilian coffee from Pedra Dourada. Complex and surprinsingly refreshing.
Artwork by Manor Grunewald
HONKY TONKA BLUES
Berliner Weisse | 6´% | release: 20.06.2019
Brewed with spelt, Canadian wild blueberries and tonka beans.
Slightly tart, fruity, refreshing with some playful chocolate-, almond- and vanillaflavors brought to you by the tonka beans.
Artwork by Manor Grunewald
STICKY WINGS
Double mash imperial rye stout | 9´% | release: 05.07.2019
Expect a think, oily, full-bodied stout. We brewed the Sticky Wings with 20% rye and mashed in twice. It was no small endeavor to brew this heavy one, but we’re more than pleased with the result!
Sticky Wings also comes in bottles.
Artwork by Mr. Mong
HAKA JUICE
Pacific New England pale ale | 5.5´% | release: 05.07.2019
We finally managed to get our hands on one of our favorite hops: Nelson Sauvin!
We brewed a pale ale of 5,5% with Rakau en Citra. Juicy, spicy with tones of white grapes (thank you, Nelson!) and citrus. All supported by a full body thanks to the oats we added. A creamy and velvety mouthfeel as is typical for a New England.
Artwork by What’s in a name?
DUDE WHERE ARE MY PANTS
white sour IPA | 5´% | release: 26.07.2019
Our white sour IPA of 5% royally hopped with Ekuanot and Mosaic. As for our other tart beers, this beer was kettle soured with lactobacillus plantarum creating a clean tartness.
Both in the whirlpool and dryhop we added 5g/l Mosaic and Ekuanot. The result is a refreshing bouquet of peach, mango and citrus.
Artwork door What’s in a name
LOVE, PEACE & CRISPINESS
IPA | 7´% | IBU: 60 | release: 27.07.2019
IPA of 7% brewed with 100% Golden promisemalt and hopped with Amarillo, Simcoe and Azacca.
A robust bitter IPA (60 IBU) with old school tropical hoparomas.
Artwork by What’s in a name
VLIERBOEZEM
saison | 4.5´% | release: 08.08.2019
This time we brewed a saison that is less bitter than the saisons we brewed before. We wanted to let the subtle tones of the noble Tettnanger and the delicate elderflower shine through. Brewed with oats and spelt.
Artwork by What’s in a name?
GO KVEIK YOURSELF
New England IPA | 5.5´% | pre-release at Bxl Beerfest: 24.08.2019
Double dryhopped with HBC431 and Mosaic cryo hops, fermented with Hornindal kveik yeast.
Hornindal yeast has the quality to push tropical hop aromas to a next level and it sure made this beer a tropical fruit bomb.
Artwork by Daniella Provost
TRIPEL DOKKELIET
tripel | 8´% | release: 30.08.2019
A classic Belgian Tripel with Hallertau Blanc Hops.
Artwork by What’s in a name?
PRO-PALE
pale ale | 5´% | 40 IBU | release: 01.09.2019
Pro-Pale is our tribute to hardcore legends Pro-Pain and frontman Gary Meskil. Pro-Pale is a hoppy pale ale, easily drinkable (5% ABV) and packed with aromatic Sorachi Ace hops from the Belgian hop farm Hoppecruyt.
We released this beer in the brewery with a special Pro-Pain gig.
Pro-Pale is also available in cans.
Artwork by Daniella Provost
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
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
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)
Artwork door RÓcher Tat