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

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.

Non-Alcoholic Gose Style Ale

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

Centennial and Amarillo hops combo pours amber with aroma and flavor of pine and tropical fruit.

A crisp and clean pale ale. Soft but full mouthfeel and nose with hints of citrus, mandarin and tropical fruits.

Sparkling fresh Dutch applecider from freshly squeezed apples.

Nordic Sour w/ Salmiac & Blackcurrants

Traditionele lambiek die 5 jaar in foeders gerijpt heeft. Gebotteld in 2019

A thirst quenching Pale Ale with a smooth hoppiness, brewed by Timothy Wareman of Morebeer Brewing and Julian Alvarez Zarete of Poesiat & Kater. So cheers! The Eagle spreads her wings!

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.

Lip smacking and bursting at the seams. Burst IPA pops with a slight bubble gum aroma followed by fresh citrus and orange pith. Light to medium body finishing with a juicy grapefruit bitterness.

Deze lambiek schuimt niet om de fruitaroma's honderd procent te kunnen proeven. Duizend kilogram Mirabellen worden in zijn geheel gedurende een jaar vergist met 1500 liter jonge lambiek. Met verdere maturatie op de eiken.

Sinds het voorjaar van 1999 is de ‘Oude Geuze De Cam’ op dronk. Deze geuze wordt afgevuld op flessen van 37,5 en 75 cl en heeft een alcoholgehalte van 6,0 %. Voor de Oude Geuze worden jonge lambik, met minimum een jaar rijping, en oude lambik, met minimum twee jaar rijping, gemengd volgens de smaak van de geuzesteker. Eenmaal op fles volgt de laatste rijpingsfase. Resultaat is een bier van spontane gisting met een typische smaak en mooie schuimkraag. Deze geuze wordt ook nog omschreven als vrij droog, bitter en relatief minder zuren.

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.

We could wax poetic about the 2003’s leathery, herbal, citric, woody, vanilla, buttery qualities—but the only way to truly appreciate it is to taste it yourself.The one quality we must emphasize is that this is an OUDE LAMBIEK (old Lambic) NOT Geuze. There is some very light sparkle to the beer but it is not intended to have the high champagne-like carbonation that Geuze aims for. You will see them turning up for special tastings at the best specialty beer bars coast to coast. Quite literally, when this product is gone it can never be made again.

Smoke House Eagle is a refined culinary beer, with a mild sweetness caused by the roasted wheat. The hops bring you a pleasant bitter and the malts, roasted on hickory wood, gives it a mild smoky finishing touch.

A modern twist on a classic style. The English ale yeast pumps up the fruitiness. Sorachi Ace hops bring a touch of lemon. It's eeeasy drinking and exxxtra dangerous! Sebastiaan [Kaintz] – Genius brewmaster and creator of the iconic beers from the old v.Vollenhoven&co brewery. Stubborn, fierce, and a drunk. Naturally, he was fired.

Especially for the 5 year anniversary of the Beertemple in Amsterdam we were asked to create an awesome westcoast style IIPA. Our answer was the big fat double 5 IPA. With 5 hop varieties and some love the beer got a warm welcome! However, the owner of the Beertemple was so impressed he decided to have the beer as his new house-beer! Eventually it became the house beer of the Beertemple, ‘t Arendsnest & Craft&Draft; all located in Amsterdam. The Big Fat Double 5 was given the Gold medal in the Dutch beer challenge for best Imperial IPA of the Netherlands.

The 11th edition of Morebeer for Kika, the Dutch Children's Cancer Foundation. A beautiful breakfast stout that will get you ready to rock your day! Cheers!

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!

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.

This dark brown to black beer is packed with aromas of chocolate cake, cocoa, coffee, some butter and dried fruits. Flavor is sweet-based with notes of roasted malt, dark chocolate, lightly bitter coffee, and a savory touch. Full bodied with soft carbonation.

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.

Imperial Stout aged in Bourbon Barrels w/ Vanilla and Dark Horse Coffee