Moelleuse et avec un corps bien prononcé comme le sont nos classiques 6–8-10, la Triple Extra se distingue par sa couleur blond doré, ses notes d’agrumes et son parfum épicé. Ce subtil mélange de tradition et de savoir-faire vous fera découvrir une bière rafraichissante qui ravira le palais des amateurs de bières de dégustation. Son taux d’alcool est de 8.1 % alc. A déguster en toutes circonstances dans son verre Rochefort et à servir entre 6 et 9 degrés.

A bright export beer, sparkling and fresh at the same time, brewed with noblest raw materials. This high-class product of the Old Bavarian brewing art. A great treat for every beer expert. Ingredients: water, barley malt, hops.

The following allocation applies to Batch 32: Barrel types In batch Gaillac White Wine 75% New Oak Medium Toast 10% New Oak High Toast 10% New Acacia Medium Toast 5% Batch 32 displays a deep mahogany colour, darker than the normal Quadrupel. The finely pearled froth is a light brown, almost beige-like with small bubbles. The main component of this batch is white wine from the French Gaillac region near Toulouse. Gailliac is known for its still and light sparkling white wines. The grape variety used most often in this very old white wine region are Mauzac, Len de l’el and Muscadelle. These wines have subtle aromas of dried tropical fruit, apple, honey and dates. These aromas and flavours can also be detected in this unique beer. Batch 32 was aged in these casks for more than two years. The flavour can be described as explosive, whereby the tannins of the oak and of vanilla manifest front and centre. The finish is slightly acidic due to the barrels that contained the white wine. The alcohol is well-balanced with the sweetness and the low bitterness of this Quadrupel. Just like the aroma, the flavour is very complex. Discover for yourself how this batch also results in a genuine degustation beer.

NOTE: The ABV-value of this beer varies, in the United States 6.9% is used. The Orval’s brewery produces only one beer to sell, a beer with a high fermentation that continues in the bottle. It is 6.2% ABV. This beer is brewed exclusively from spring water, barley malt, hop cones, candy sugar, and yeast. The aroma and the fine taste are due more to the hop cones and the yeast than to the malt that is used. What’s special about Orval’s beer is that hops are added at two different stages of the production process. First, in the brewing room, a large quantity of very fine hops are added – this produces the famous bitter taste and is the reason why the beer keeps for a longer period of time. Later, in the storage cellars, hops are once again added. This is the so-called British “dry hopping,” which produces the delightful aroma that completely enraptures even the most carefully forewarned taster. In the tasting room, Orval’s beer and cheese make a really good pair: the unique shape of the bottle and the glass, the design of the label, the coasters and other publicity materials – it’s all a legacy from the early 1930’s.

Unser Lagerbier ist die bekannteste Rauchbiersorte aus unserem Spezialitätenangebot. Das bernstein-farbige Bier mit seinem feinen, milden Rauchgeschmack lässt auch Skeptiker zum überzeugten Rauchbierfan werden.

For this speciality, we use old and young lambic beer that has aged in our oak casks. When the lambic is 6 months old, we add 25% black cherries. This provokes the second fermentation. We then clarify, filter and bottle it. The cherries and young lambic create a red beer that is both natural and fresh, with an absolutely unforgettable sweet and sour taste. This is kriek as it should be, with nothing but real cherries and lambic. There is no place for artificial colourings or flavourings.

A strong, lively and fruity beer!

This is one of the oldest beers of Westmalle Abbey, with a tradition that dates back to the start of our brewery. It was created to drink with meals in the abbey, something the monks still do today. As a top fermented golden yellow Trappist beer, the Extra is unique in combining a low alcohol content (4.8%) with a rich flavour. Enjoy its fruity notes and its refreshing, thirst-quenching character.

'Beiersch', a nowadays rarely seen Bavarian-type Lagerbier as brewed by the newly beginning Dutch brewers in the late 19th century.

It's in Mandarin as it's a Mandarin duck! Modern Barley Wine hopped with Cascade, Loral and Citra. Rich and Intense, as you'd expect with a Barley Wine, but with a modern hop forward edge.

100% Pilsner malt boiled for 6 hours, hopped liberally with low alpha crystal hops, and open fermented with several domestic yeasts. Keg conditioned for a softer carbonation experience.

Brewed in the Franco-Belgian tradition of strong golden ales. Spicy and peppery with a gentle hop bouquet and the beguiling influence of wild yeast.

Zu Ehren Guidobald Graf v. Thun, Erzbischof und Gründer der heutigen Privatbrauerei M.C. Wieninger. Eine vollmundige Bierspezialität mit naturdunklem Malz nach altbayerischer Tradition eingebraut. Malzaromatisch im Geschmack, reiner röstaromatischer Geruch, vollmundig und harmonisch im Nachtrunk, kräftig im Charakter, satt dunkel im Aussehen.

“Schlenkerla Helles” is brewed with fine Bavarian aroma hops from the area around the city of Nürnberg. It's lagered in century old caves underneath the historic Schlenkerla brewery and maltings. Schlenkerla Helles is boiled in the same copper kettles and bottom fermented by the same yeast as the historic Schlenkerla Smokebeer. Its subtle smokiness without using smoke malt makes “Helles Schlenkerla Lager” a unique representative of the classic lager beer style “Bavarian Helles”.

Bernsteinfarben und mit fruchtigen Aromen der obergärigen Hefe präsentiert sich dieses unfiltrierte und unpasteurisierte Bier aus dem Stift Engelszell. Die feinherbe Note und der Geruch nach frischem Hopfen sind der Verwendung von Hopfen aus dem Mühlviertel geschuldet. Die spritzige Note der Kohlensäure und der leichte, vollmundige Geschmack dieses Zwickl Bieres, steigern schon die Vorfreude auf den nächsten Schluck und lassen nicht vermuten, dass dieses Bier lediglich 4,7 % vol. Alkohol hat. Nach der Einführung der Trappisten Weiße 2019, wurden immer mehr Stimmen laut, die nach einem weiteren Bier im Sortiment der Trappisten verlangten. Speziell die Mönche suchten für ihre Fest- und Feiertage nach einem Tischgetränk mit einem moderaten Alkoholgehalt. Der Name Zwickl Bier leitet sich von dem an den Lagertanks befindlichen Zwickelhahn ab, der für die Probennahme dient. Diese Zwickelhähne wurden schon seit jeher von den Brauern dazu verwendet, um das unfiltrierte Bier im Tank zu verkosten.

Ice Distilled Strong Ale ABV: 15,3% IBU: 35 EBC: 14 Malt: Maris Otter, Vienna Malt Hops: Mosaic Citra Extra: Orange Peel, Gagel, Licorice root

This release is the first time the beer has been bottled, but it also differs from previous batches in that it's aged entirely in local vermouth barrels, lending a wonderful floral aroma while oak tannin and light fruit notes of rose and strawberry land on the palate. The spices in the beer have softened over the aging process, making for an elegant profile that still shows an edge with pleasant acidity and a very dry finish.

Post modern classic reimagined. The UK’s favourite craft beer – the beer that started it all – gets ramped up to 8.2% for a relentlessly hoppy onslaught that balances a light malt backbone with a citrus-forward and super pithy delivery. Expect plenty of bitterness from the heavy-handed hopping, and a clear golden appearance that invites you in with aromas of grapefruit and zesty fruits. Double Punk, Double the fun.

Press the button, go ahead. What are you waiting for? Your mama’s not coming this time. Don’t slow down. Hammer it. Start with huge grapefruit aroma. Pile on more bitterness than the human palate (or nipple) can detect, ride the anarchy and caramel craziness and let the devastatingly bitter finish drill straight through your taste buds. Put a bullet in the head of mediocrity, raise hell and revel in bitter craft awesomeness. This beer is the end of the line. The hopped-up, puckered mouthed extreme of craft brewing. This beer is bitter. Very bitter. Don’t say we didn’t warn you. Malt: Extra Pale Hops: Amarillo, Centennial, Citra, Columbus, Simcoe

NEW ENGLAND IMPERIAL IPA Triple Hazy is awash with a melee of soft ripe fruit flavours spanning from peach to mango to apricot. Beneath the onslaught of juicy hops is a low background bitterness that’s complemented by flashes of light resin and glimmering hints of pine, all culminating in a 9.5% chorus that’s both full-bodied and super smooth.

By dry hopping at a higher rate than normal for a Pale Ale, using a combination of our favourite hops from the US and New Zealand, we wanted to create a session beer saturated in flavour that doesn’t lose anything in drinkability.

A black IPA as we think they are meant to be: A surprisingly refreshing dark beer that enriches the fruity and bitter aromas of the hops with a touch of dark roast. Like when you throw in a little bit of dark chocolate in your fruit salad or that sensation you get when you drink a really fruity lightly roasted coffee. By the way, this beer pairs awesomely with chocolate-orange cake...

In our continued exploration of texture in American Pale Ale’s, it’s time to raise Smooth to the third power. Using plenty of oats and generously hopping for aroma, together with our usual water treatment, this sure is an extra smooth pale ale.

A classic American style pale ale - pale, crisp, hoppy and very aromatic. Initially soft on the palate, ‘GPA’ builds to a generous but clean bitterness with flavours and aromas of mango, citrus, earthy pine and blueberry. Hops: Magnum, Citra BBC and Simcoe

This is our Core Pale Ale! Hops: Galaxy, Vic Secret, Mosaic BBC, Citra BBC

Look at this bird! A super fresh double NEIPA hopped with Amarillo and Chinook for fresh orange and grapefruit flavours. The use of barley and oat flakes gives the beer more body and a softer mouthfeel.

Not a single, not a double, but a triple freaking IPA stuffed with hops until it begged for mercy… it just couldn’t take more hops. We showed it mercy, made him stop sobbing, and bottled the bastard. The result is our 11% Joost Mag Het Weten. What does it mean? Well… it’s Dutch! BUT WHAT DOES IT F*CKING MEAN…you might ask. Well… Joost Mag Het Weten.

For our 2nd edition Hops of Hazzard, we're giving Boss Hogg a big daddy beer: an ice-distilled 16% rosco-proof double IPA. This ain't any old beer - it's the first ice-distilled NEIIPA ever distilled in Hazzard county or any other county for that matter. So drink up you bone-headed fleas! No pro-bo. No pro-luke. This fat little rascal is all Boss Hogg.

The eleventh installment of our fabled hazy IPA series continues with a hop we always wanted to use: Galaxy! This Australian varietal displays aromas of citrus, peach and passionfruit. Paired with Ekuanot for a big juicy finish. Store cold, drink fresh!

Tea leafed IPA. When the team behind the Great Australian Beer SpecTAPular asked us to create a special beer for their 2012 festival, we started by searching for musical inspiration from their Australian homeland. The tunes lead us on a wild conceptual ride but we ended up settling on this hugely floral India Pale Ale that is "dry-leafed" with a massive load of Earl Grey tea.   Gunnamatta - the instrumental opening track of Paul Kelly's 2004 album Ways and Means -refers to a beach break on Victoria's Mornington Peninsula and had us thinking of good friends, cups of tea, surf, beer and rock 'n' roll! As Paul Kelly says himself: "Remember, swim between the flags."

Poesiat & Kater’s Van Vollenhoven Extra Stout is based on a recipe from the original Van Vollenhoven brewery that existed in Amsterdam during the 18th century. It has a rich full malt body with roasted flavor notes. This was the top selling beer in the Netherlands in the second half of the 19th century and was shipped all over the world. Poesiat & Kater's Van Vollenhoven Extra Stout is our flagship beer and we are proud to be making it once again for beer lovers today.

He's back! We made multiple renditions of Smokey the Barracuda, as we brewed it at different breweries over the years. All the while, Smokey changed quite a bit as our favourite gangster got some schooling and scars. Now that we finally can brew it on the system of our brewpub, we decided to go back to the first recipe, enhanced by our experiences along the way. The Original Smokey is big and intense, at first a bit intimidating, but surprisingly smooth at the end.

Friends, family, kindred spirits. Inspiration comes in many shapes and forms. In this case it’s in a Blueberry Cheesecake Stout.

Strawberry Pecan Mud Cake Imperial Stout

A dream collaboration has come to fruition – a transatlantic double brew with Horus Aged Ales! Our result is a Blueberry Coconut Hazelnut Imperial Stout, a complex and velvety stout with a combination of toasted nutty flavours, ladled with blueberries for a hint of tartness and a rich caramelized finish. Brewed with insane amounts of berries, nuts and vanilla.

The first beer to be barrel-aged in Rum Barrels released by The Lost Abbey, Santo Ron Diego began as a strong ale brewed dark candi syrup and spices before it made its way in to the Rum barrels in early 2013. Initial aroma’s of sweet rum, cocoa with hints of vanilla and orange peel. The journey begins with flavors of ginger, brown sugar and spiced rum throughout with a drying black pepper finish.

For Carnival Brettanomyces 2018 (our favourite beerfestival) we invited German homebrewer, beer historian and yeast-maniac Benedikt Koch of Wilder Walt to brew something outrageous. We decided on a Lichtenhainer, with a funky twist. Lichtenhainer is a historical German style, originally a slightly sour pale beer brewed with smoked malts and soured with lactic acid bacteria. We used Mud King, an ever evolving blend of wild yeasts and bacteria, for fermentation and then added peach puree to it. It is dry, fruity with subtle peachy and smokey flavours. Crazy, yet delicious!

Shubunkin is an expressive sour ale with sea buckthorn. It is nice and tart with flavours of the berries, with hints of apricot jam with a touch of pepper.

This bière de coupage is a blend of our beloved saison forte and a saison that matured for over a year in two of our funky house barrels. The result is a luxurious and dry beer, with aromas of citrus and red fruit, with a subtle funk and sourness rounding out the palate.

We're pleased to introduce Fearless Traveler, our collaboration with Cervecería Granizo in Quilpué, Chile! Fearless Traveler is a farmhouse ale brewed with Merkén and refermented with fruit from the prickly pear cactus. Merkén is a blend of ground smoked chilis, toasted coriander and salt. Fearless Traveler was brewed in October when we were visited in Texas by our good friends Óscar and Germán from Granizo. They brought the Merkén with them from Chile, and we sourced the prickly pear from Texas. Óscar and Germán represent what's best in brewing when it comes to international friendship and warmth. It was an honor to host them and call them friends. Fearless Traveler is 6.5% alcohol by volume and was naturally conditioned in bottles and kegs.

Blended cherry farmhouse ale. Two oak barrels of beer spontaneously fermented and matured on second use cherries blended with a farmhouse ale fermented and conditioned on Montmorency cherries.

An organic northwest sour ale. This beer is fermented spontaneously on the Logsdon Farm, so all yeast and lactobacillus are naturally occurring from the surrounding orchards and forests of the area. Malt sweetness and flavorful hop additions give way to subtle layers of acidity and mouthwatering tartness. This beer represents our transition to wild ales; our conversion to the wild side.

Plum & Rosemary Sorbet Berliner Weisse

Pineapple peach passion candy sour.

An oak-fermented sour ale conditioned on blueberry, peach and vanilla bean. This fruity liquid cobbler consists of a choice blend of mixed-fermentation sour ale from our Blendery. We initially fermented it in French Oak casks for 8 months, then transferred to stainless tanks for two months to condition. This beer boasts firm acidity with fruit forward intensity and subtle spice notes of cinnamon and vanilla.

A Dry-Hopped Wild Pale Ale with Cascade Hops

Made using wild yeast captured in our hop yard and aged in oak for over two years

The Fruity Watergeus is a sparkling fruit beer of one year old lambic, which is ripened for another year with cherry and blackberries. With to this maceration, combined with a slow second fermentation, beautiful and soft fruit flavors are released. After a third fermentation and bottling, the unique flavor of Fruity Watergeus might remind of the taste of wine.

Made with wild elderflowers and spring water in the Brecon Beacons, this elderflower sparkling wine is balanced between dry and sweet with an intoxicating summer fragrance.

No alcohol just got Punked up. And Punk AF lives up to its billing. All the attitude, all the flavour but none of the alcohol. Say hello to the Punkest alcohol free beer in town. Juicy tropical fruit mixes it up with grassy and pine notes. All sitting on a solid malt bassline. Full flavour, no alcohol, all Punk. Punk AF - Punked up alcohol-free beer. Contains lactose.

Do-Ri-N-Ku is our low alcohol sour with citrus peel and Cascade, Citra and Mosaic hops. In our humble opinion, this is the drink of the future: light, refreshing and natural. Oh: it won a Bronze Medal in the Dutch Beer Challenge 2020 (category low&no alcohol). 美味い (u-ma-i) ?