Produced by ripening of cherries (both the flesh and the seeds) in young Lambic. This process takes between 6 to 8 months. After bottling the beer matures for at least 4 months in a warm room where the spontaneous fermentation in the bottle is done.
Smooth, rich blonde ale, hints of toffee and spice on the nose, notes of fruit (melons, redcurrants) and some chocolate, followed by a long rich finish.
Rich dark ale, lots of dried fruit and christmas cake aroma, soft and smooth on the tongue and a rich finish with hints of dark caramel
Double India Pale Ale, brewed with Citra & Mosaic hops. It has big flavours and aromas of mango, passion fruit, lychee and sweet citrus.
A generously hopped IPA, brewed with a single hop variety - in this case, the New Zealand variety "Motueka".
Full flavoured American IPA, brewed with a simple malt bill and a few heavy handed additions of mosaic and citra hops
Top quality abbey ale, smooth and surprisingly easy to drink. Fairly dry, with subtle spice notes.
In 1996, the brewery innovates and launches Barbãr, ale with honey. Born of the ancestral know-how of a family brewery, Barbar beer will please you with its malt taste and subtle flavour of honey. It is brewed using water drawn from artesian wells on the site of the brewery, at Quenast, a small...
Because the warrior needs to rest in winter as well, the Lefebvre Brewery has produced for you, from October to February, a winter Barbãr Brassin. Issue of high fermentation, Barbãr winter Brassin is a brown ale containing Honey (2,5%). It is consumed cold, at approximately 5°C.
Featuring a great combination of sweet Carapils and spicy Rye malts, and dry hopped for days with American hops, this beer derives its name from the pool balls used to weigh down the hop sack in the beer during said dry hopping.
Black Betty''s strong malt backbone and slight roasty character hold up the strong bouquet of the Columbus, Chinook and Citra hops present in abundance.
It's Beavertown's IPA. Words are unnecessary. Get it into your facehole NOW!
A thick, dark & robust homage to the traditional porters of the industrial revolution and Victorian eras.
Complex, winey gueuze, quite dry with a refreshingly tart finish
Oude Geuze Boon Black Label is the driest geuze we make. Combining a full-bodied taste with a very high fermentation degree is a big challenge. This geuze has a clear golden body with lively carbonation, balanced sourness and flavors of green apple and grapefruit. This is finished off with a long...
Boon''s vintage geuze blend, made from older lambic blended with fresh lambic. Complex, tart and funky, and will age for up to 20 years!
This decadent badboy is a stout to be savoured and enjoyed. Chocolate, caramel, coffee and dried fruit combine with the roasted biscuity malt bill to give a complex and smooth Export Stout.
DATED BB 10/04/2018 Big Eagle IPA is big in body and bold in Flavour. We use a generous amount of American Hops so Big Eagle deserves to be savoured young at the peak of it's hop fresh character.
Contains Lactose. We’ve beefed up Tonkoko and brewed an imperial version, set to launch at the 2017 Leeds International Beer Festival. Expect an even bigger coconut, Tonka, Cacao & Vanilla hit, to compliment the extra abv. Wrapped in a creamy sweet milk stout.
Collab with Errant Brewery. Tropical IPA. mango, pineapple, passion fruit, guava, grapefruit and lime
This traditional South-West Flemish beer makes your taste buds wake up with a big boost. Once your senses are acquired, they experience a complex blend of generous aromas, complemented with red fruit, wood and green apple. Lactic acid dominates the taste. This red brown beer is a blend of old and...