Who says the shallow pool has to be boring? Shallow Pool is our brand new non-alcoholic Passion Fruit Gose, that works like an excellent alternative to Passion Pool. The perfect companion for the sunny days ahead, but watch out. They are addictive!

Henry put on his science gloves and came up with his own yeast culture perfect for this low ABV Microbiologically flavored ale. Brewed with Mikkellenisis, which is a non-alcohol producing yeast strain that emits notes of passionfruit and tropical aromas.

Flemish Primitive brewed with Raspberries. A refreshing non-alcoholic beer with raspberries for a light, fruity & tart palate!

Bright and hop-bursting American style wheat ale. Brewed in Belgium.

Non-Alcoholic Gose Style Ale

A floral, bitter New England Style IPA with a full body and grassy notes of pine.

Made to be a big beer but with less alcohol. Mashed in at a high temperature for a full body and juiced up with citrus and tropical fruit hops. Proof that LITTLE is the new big. [Little Smuling] – Cute, cuddly and vicious. Everywhere Hendrik Jacobus Smuling went, Little Smuling came too. Beware though! Small dog, BIG BITE. Awards: 2019 European Beer Challenge Gold Medal 2020 World Beer Awards Bronze Medal 2021 Dutch Beer Challenge Gold Medal

Pours an eye-catching ruby red with big aromas of raspberry jam and wheat. Flavors of raspberry with contrasting tartness and sweetness. Light wheat flavor backbone.

The road to hell is paved with  good intentions! We bring you a Ultra Light IPA with fewer carbohydrates and calories. It smells of melon, pineapple, coconut and citrus. Easy to drink with a light, crisp and refreshing taste. You want some of this so you can ‘livin' la vida loca?!’ This is a health punch to the party.

Put 7 hops under your pillow... ...or rather, in our newest batch of beer! Mikkeller presents Midsummer Dream - a cloudy, hoppy American pale (wheat) ale at 4.6% ABV. With 7 different hops, of course - all according to the tradition of Swedish midsummer.

Like with all of our Van Vollenhoven line the Princesse Bier is a historical beer. Made for the wedding of Willem the 4th, Princesse Bier is a white beer with more champagne qualities. This beer is made with 50% wheat and topped off with orange peel and coriander. It's fermented with a traditional German yeast to give the beer a clean and dry finish.

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.

This classic vienna lager packs rich aromas of cereal, malt and honey. Taste balances soft sweetness from malt with a refreshing assertive bitterness, medium body, soft carbonation.

6.3 % ABV Farmhouse Ale

You may or may not have seen this recently; either way I'd still like to let you know there's a new Oude Geuze we've made with Mikkeller! In this case this geuze is more of a wink and nudge towards the american tries/experiments of our beloved lambic. These tries, resulting in interesting and nice bottles of beer, but also very often resulting in beers that we find to tend more towards malt vinegar, seem to be liked by a lot of people even with the enormously high acetic acidity, and mostly by Americans. When we made a more acetic Oude Geuze (the VAT 108) to put in our Discovery Box, many people loved it, but it seems many Americans still found it not sour enough. But no, we didn't decide to make something even more sour. We care what Belgians like to drink, we will listen to the Belgian taste pallet, so we DON'T want to make malt vinegar. No one wants to drink salad dressing.. (in Belgium at least). On the other hand this reminded us of an old habit that some producers of Champagne had. Batches that turned out more sour were labeled "Goût Americain" (American Taste) and some also were marked "Goût Russe" etc. and were then sold in those markets. With all this, we had an idea to make a beer, not necessarily to be sour, but more to put into perspective the appreciations of certain tastes. And this is a topic we've talked about with Mikkeller many times before which is how this became the basis for a new collab. To us acetic sting (as we like to call it; "piqûre acétique" in French) is an off-flavour. But it seems it is an acquired taste for other people (in this case more so the American part of the world). So don't expect enormous amounts of sour because of course we're not going to let anything leave the brewery that we don't like ourselves. But what you taste is a nice complex, balanced Oude Geuze with acetic acidty that is already way above the level we normally prefer and what we'd easily at our brewery unofficially label as "american taste". At the same time it's still relatively mild compared to other beers, but it is only to show that we don't believe acetic acidty should have such a huge role in these beers. It is nice to add a small barrel with "neig" (lambic with acetic sting) to a large blend to give some depth (a bit like using salt and pepper in the kitchen). But it should not be a dominating taste in the beer. All the stories of irregular bowel movements and the enamel of teeth coming off is not what a properly made lambic beer should have as result.

Farmhouse Inspired Ale This is our take on a traditional Farmhouse Ale. Open fermentation in our custom built oak fermentors, utilizing a mix of our house yeast strain and local bacteria captured from around the brewery. OG: 1.063 IBU: 21 ABV: 6.5%

Mikkeller Oude Geuze Boon Lambic is a modern take on lambic in the newest collaboration between Boon and Mikkeller. Blending lambic aged in oak foeders previously used for white vermouth, this characteristic blend consists of mostly 2-year-old lambic blended with some 1 year old for bottle conditioning and a touch of 3-year-old.

Oak Fermented Rustic Danish Shipyard Table Beer Aged for 8 months in large foeders. ⁠ Bière de Cabaret is influenced by the pale very low alcohol beers made for drinking in public houses, or cabarets, of the Nord and Pas de Calais departments of Northern France. A simple grist of Danish pilsner malt was enhanced with locally grown buckwheat and open fermented in our oak conicals with our unique and unparalleled native yeast. ⁠ ⁠ It then underwent a maturation period in our large foeders where it was gently transformed into a very light and incredibly dry but remarkably complex Rustic Danish Shipyard Table Beer.⁠ ⁠ Bière de Cabaret, like all of our beers, underwent a natural fermentation and conditioning period in the bottle (and keg), before being presented to you.⁠

Our most traditional spin on a classic Belgian farmhouse style beer, with a Rustic Danish Shipyard Ale twist.⁠⁠ ⁠⁠ A relative of our Havnesæson, Bagsæson starts off as a very traditional "saison" style base, and is then open fermented in our wooden conicals with our unique and ever evolving local microflora to bring that true Rustic Danish Shipyard Ale character.⁠⁠ ⁠⁠ Aged in European oak foeders which have only held our beer and no previous wine/spirit to bring a light and gentle oak quality that is balanced by a mix of old and new world hops.⁠⁠ ⁠⁠ Low in acidity and high in drinkability was the goal of Bagsæson, much like the spicy farmhouse style beers of Belgium it is modelled after.⁠ Aged for 10 months.

Danish wild ale with apricots. Beautiful Bergeron apricots from France were macerated on a blend of Danish Wild Ales ranging from 1 to 3 years old, with a majority of the blend being 1.5 years old. The unique bouquet contributed by these wonderful apricots pairs perfectly with the earthy, deep complexity brought by the Danish Wild Ale.

Imperial Oatmeal Stout With Coffee & Vanilla Aged In Bourbon Whiskey Barrels

Our classic spontan combined with the Amazonian acai results in a rich, berry packed flavor with a mild tropical, bitter aftertaste.

A dialed up version of Passion Pool, our beloved passionfruit gose. The sweetness from the alcohol balanced out perfectly with the tart sourness from the passionfruit, delivering a beer that screams SUMMER! The ideal companion for poolside chillin in the sunshine.

Fundraiser for the hospitality sector (Horeca). This Double IPA is an open source recipe that is open for brewing for all brewers that want. When you buy this beer, you can state what bar/taproom/restaurant you want to support. The brewery will supply them with free beer that equals the amount that you bought. This DIPA is a West Coast style, hopped with Columbus, Chinook, Simcoe and Centennial. This one is for your favourite bar! Cheers

Belgian Wild Ale aged in Chardonnay barrels.

Sour ale brewed with blueberries and aged in oak barrels.

Mikkie = Cattivella is a Crème Brûlée Stout Brewed by Peter van der Arend & Giovanni Campari. Mikkie = Cattivella is the housebeer of 'cause BEER loves FOOD, but also available at the other Morebeer bars; Proeflokaal 't Arendsnest, BeerTemple en Craft & Draft. Stout is also the dutch word for 'naughty' which inspired Peter to name the beer Cattivella, which means 'cheeky' in Italian. And as far as the name Mikkie is concerned, well, Peter knows who she is.

A beautiful beer with a a very special history, its origins rooted in the Netherlands as well as Italy. Late 2012 we brewed this beer for the first time with Kees Bubberman when he was still a brewer for Emelisse Brewing and we calles it Mikkie = Stout (stout also means naughty in Dutch). During spring 2013, Peter van der Arend (Morebeer Brewing) met the Italian brewer Giovanni Campari (Birrificio del Ducato) at the Gronings Beer Festival. It promised to be the start of a beautiful friendship. Late 2013, Peter flew to Italy with a recipe per Giovanni's request. Peter had asked Kees for approval to use the recipe of Mikkie = Stout. And now that the beer was brewed in Italy, it was renamed to Mikkie = Cattivella, which is Italian for naughty. The years have passed and Giovanni has now sold his brewery. Therefore we had to search for a new brewing partner and location. And now Mikkie = Cattivella has come home. We are brewing this wonderful beer at our friends from Poesiat & Kater, right here in Amsterdam. We already have a history with Poesiat & Kater as we also brew our other housebeer with them, the awardwinning Dutch Eagle!

Spicy ginger Nuts and Mandarin make up this terrific Russian Imperial Stout. Special 2018 release in the Mikkie and Roos series for KIKA, the Dutch Childrens Cancer Foundation, by Kees and Morebeer.

Imperial Stout Brewed w/ Coffee, Cocoa Nibs & Peanut Butter Notes of Fudge and Peanut Butter Aromas. With full body and silky malt finish. Coffee and peanut butter toast? Yes please!

Twintig (= Twenty) is the bourbon barrel-aged version of the Bijna Twintig (= Almost Twenty), and was brewed for the 20 year anniversary of Proeflokaal Arendsnest in Amsterdam, to be launched during a grand party. However, the corona crisis forced us to cancel our plans. We decided to can this beautiful prize-winning beer to sell to our customers and thus help us pay the rent. Please raise your glass for us when you enjoy this beautiful beer and cheers! Peter, Hans, Jeffrey, Jasper, Lodewijk, Franca, Islam, Wiard, Alex, Jasmijn, Romy, Ruud and Diede.

Our favourite chef, barmanager, and fulltime lovely person decided to leave our beer bar BEER loves FOOD in Amsterdam. We therefore treated him to his very own Imperial Stout. 'Cause an Imperial personality deserves an Imperial beer, right? Thankfully, Timothy will still be Morebeer's head brewer and we're looking forward to many more beers from Timothy.

NOTE: ABV varies for this product. This Imperial Stout has been matured in specially selected Islay Malt Whisky casks. This aging process infuses into the beer all the threatening smoke, the encapsulating peat, the Atlantic essence and raw power of Scotland’s most distinctive Whiskies.

This imperial stout can be sampled fresh or stored for many many years to come! Very rich whisky, vanilla, oak and chocolate flavors followed by warming liquorice on the finish.