Belgian Dubbel style showcasing fruity esters & a warming character

A delightful and rich brew that packs a punch in both flavour and alcohol content. This barley wine offers aromas of caramel, dark fruits and toffee. The taste is a perfect balance of sweet malts, dried fruits and a subtle bitterness that lingers on the palate.

Brewed with Pale Ale, Crystal and Brown malts. Tally Ho is dark Mahogany red in colour with a rich, fruity aroma and a heart warming sweet raisin and biscuit palate.

A dark beer made to the Baltic Porter style using our house lager yeast, stored in second fill Whiskey barrels and lagered over the winter months for a smooth finish. Subtle whiskey & oak notes complement the bold roasted character of the malt bill

A sumptuous, limited-edition Imperial Stout made with a blend of dark malts, black treacle and demerara sugar, imparting dark chocolate and molasses notes

Brewed on New Year’s Eve each year, the 2017 vintage was made with Magnum, Simcoe and Brambling Cross hops and left to ferment for a few weeks. It then spent a minimum of two years in red and white wine barrels from the Bourgogne region of France. The end result is a ruby-hued barley wine with delicious fruity notes

Originally a home-brew recipe of our Head Brewer and this iteration is the first we've aged in oak barrels. Brewed on New Year's Eve each year, this Barley Wine is made with exclusively English hops; Target, Challenger and East Kent Goldings

This year's Christmas seasonal is a beautifully balanced strong brown ale. The balance of malty mouthfeel, a hint of caramel and a blend of English and American hopping make this a very easy drinking beer for its gravity

Barley Wine is a style to be sipped and savoured. Our 2021 offering has simple, traditional ingredients at its core, but complex flavours of toffee and vinous fruit emerge from a painstaking brewing process

An old ale, aged in Calvados barrels for 24 months.

This cult ale is one for the connoisseur! Rich, dark and strong with a fruity complex taste, leaving a fruitcake finish

Tynt Meadow is mahogany-coloured, with a subtle, warm red hue, and a lasting beige head. Its aroma carries hints of dark chocolate, liquorice, and rich fruit flavours. The beer is full-bodied, gently balancing the taste of dark chocolate, pepper, and fig. It leaves a warm and dry finish on the palate

Using the same ingredients that the monks use in the original Tynt Meadow, the Trappists of Mount St Bernard have produced a lighter, refreshing English style blond with hints of clove and peppers on a layer of delightful bitterness.

Try as you may you wouldn't be able to resist this intensely flavoured, strong dark ale. Take in this powerfully rich and warm collision of chocolate, liquorice and sweet raisin goodness

Collaboration brew with Wiper & True. A dark wild ale, fermented with our mother culture of wild yeasts and microbes, conditioned on Kent cherries and cacao nibs

Yorkshire Stingo is aged for at least a year, matured in well-used oak casks in the brewery's underground cellars deriving fruit, raisin, treacle toffee, Christmas pudding and slight oaky flavours

This is based on a 19th century recipe from the Truman Brewery in Brick Lane, which we've adapted and modified. The black malt brings lots of burnt toast, overly roasted coffee flavours, and an assertive acidity. We have started using a little chocolate malt to try and reduce those acrid, burnt flavours, and some crystal malt to bring sweetness to balance the acidity. The resulting beer is dark, dark black. It has an oily texture, loads of rich dried fruit and alcohol warmth, often with hints of leather, tar, smoke and chocolate, and then a herbal hop bitterness on top

Our Imperial Brown Stout is deceptive, in that it is not a beast of a beer, despite the ABV. Rather you can expect a round and smooth mouthfeel. With notes of cream and chocolate after the cocoa aroma, then leading to dark fruits, dried fruits, plum and some sour berries. It all finishes with a long dose of herbal bitterness, with hints of lightly roasted coffee

A Barley Wine whose peculiar aromas and flavours can develop over the years with a taste that matures in a manner comparable to that of the finest red wines. Aged for months with French oak wood, which releases its typical roasted and spicy notes, rounding up the warm and sweet aromas

Amber coloured Barley Wine laden with bronze glints. On the nose, straight away the bouquet has impact, intensity and complexity with notes of both candied and alcohol-soaked fruit, dried figs, fresh tobacco and chocolate, while a caramel sensation is perceived but remains in the background. on is of incredible density and softness, a silky warmth accompanying memories of bitter orange marmalade, dried fruit and chestnut honey. The finale provides a refreshing, slightly sharp hint that adds harmony and balance. It can also be stored in the wine cellar to taste its evolution over time

After using a Belgian yeast strain, we aged the beer in Burgundy barrels with the fruit for well over a year. Adding cultures of Brettanomyces, Pediococcus and Lactobacillus at set points let us sour the beer gradually over many months and give layers of flavour that can only develop over time. The rich fruit aroma and flavours compliment the sharp sourness which subsides for more malt and yeast characters to come through

3, 2 and 1-year barrel-aged, spontaneous, sour beer blended with English raspberries and aged for a further 9 months. Wild funk on the nose; an abundance of raspberries blended in creates rich sweetness, and finishes to a fresh, lightly tangy beer in the style of Framboise

Dominant impressions of latte coffee with powerful chocolate aromas in the nose. The alcohol esters are enveloped with hints of autumn wood, citrus zest (orange, lemon) and freshly baked biscuits. The initial taste is sweetly sinful. Beer and chocolate trapped into one single glass, a liquid milky draught with a backbone of bitter malt. The alcohol warms the throat and, in the finish, you will pick up traces of cloves, citrus, orange and mocha

Full of flavour and with a strong pronounced character. It stands out for its golden blond colour, smoothness, hints of citrus and spicy aroma

A spritzer sour with tangerine, passionfruit, Aperol and white wine

This beer is a Berliner Weisse style, partially brewed with rye and macerated on cherries and dried mint

Fruity, citric dry taste

This dark Weissbier from the Holy Mountain will delight connoisseurs with a harmonious interplay of fruity odours, above all ripe bananas and pineapple, with undertones of caramel and cocoa.

A complex, layered beer with perfect champagne-like carbonation to carry the lemon meringue aromatics, bright hop character, and rich brett notes. Refined and balanced acidity with lots of complimentary citrus

Pure malt ale, brewed with 100% barley malt. Federico II has a fresh taste, is rather bitter and has a herbaceous aftertaste due to the use of selected hops. Its head is thick, creamy and adherent

Dark beer with a fine persistent light hazelnut-coloured head. On the nose the cold hopping gives it freshness. The resinous and citrus components of the hops blend perfectly with aroma of roasted malt. in the mouth the bitterness is evident and balanced with cocoa and caramel taste by the malt

Pure malt ale, brewed with both barley and wheat malts. Margherita has a fresh, smooth, full-rounded aftertaste, a low bitterness and is slightly acid, with a thick, creamy and adherent head

Pure malt ale, brewed with 100% barley malt. Violante has a an intense taste and a slight bitterness, furthermore it has an aftertaste of caramel and hazelnut. Its head is thick, creamy and adherent

Blend of New Morning and Oud Beersel Lambic. It surprises with citrus, leather, cellar and animal notes which are however accompanied by reminiscences of dried flowers and honey. In the mouth it is long, savoury and with a sour finish

Dark ebony colour, flavours ranging from chocolate to liquorice, from grounded coffee to tobacco, with liqueur hints. The finish reveals a spicy surprise

Brewed in the same way as the premium pale lager, using first-class Saaz hops, Moravian malt, water drawn from 300-metre deep artesian wells and three types of special colour malted barley: Munich, caramel and roasted. The beer is characterised by a distinctly dark colour, a dry and mildly bitter caramel flavour without any dominant sweetness and a delicious aroma of roasted malt.

A warm and cosy barrel-aged imperial stout rested on ruby red raspberries. Decedent black forest cake with a juicy raspberry tang

Our Straffe Hendrik Wild is a wild variant of the well-known Straffe Hendrik Tripel. The beer undergoes a refermentation in the bottle with a wild yeast: the 'Brettanomyces' or 'Brett' yeast. This gives the beer a longer natural shelf life and ensures a special taste evolution over the years

A beer we brewed with our friends from Canediguerra (IT). It is a blond, bottom-fermented beer, generously dry-hopped with New Zealand hops. The aromas offer a perfect balance of florals and exotic fruit. In the taste, we find passion fruit, kumquat, and green papaya, blended with an enchanting touch of exotic flowers. A light sulphur character, typical of bottom-fermentation yeasts, gives the beer its distinct personality. Canedisenne has a mild bitterness, balanced by a fruity sweetness in the finish

Barrel aged tart and complex

Once a year De Ranke release the marvellous ‘Grapevine’ series. This year sees the ‘Trebbiano d’Abruzzo’ edition, with red grapes from this famous Italian wine growing region being the star of the show, resting in the barrel aged, mixed fermented beer to make for a wonderfully complex, fruit filled sour

While most Christmas ales are rich & sweet, this one is amber-coloured, strong and tastes quite bitter. The complex taste is completed with the addition of liquorice. In the recipe we can also find pale malt, Munich malt, Caramel malt, Brewers Gold hops and Hallertau hops

Lambic - Kriek. Spontaneously fermented and aged for 5 years on some of the finest red wine barrels from the Bordeaux area in France

Blended native yeast ale conditioned with honey. A very curious blend of beers of different ages and fermentation methods (native yeast, spontaneously fermented, soleraed, foudred, blended, naturally conditioned)

This series of beer are carefully curated blends combines oak-aged beer from different batches, with an emphasis on balance, delicacy, and nuance. Five different beers in this blend with an average age at bottling of 1 year; aged 14 months in bottles before release

The dark Gutmann Hefeweizen has spicy and banana notes in its aroma, which are carried by a fine malt flower. When drunk, the roasted aromas provide a subtle caramel-chocolate note, which, paired with the typical yeasty aromas, offers a delicious drinking experience

Collaboration between Boon, De Cam, De Troch, Hanssens, Tilquin, Lambiek Fabriek, Lindermans, Mort Subite, Oud Beersel and Timmermans.

A traditional Belgian lambic beer that combines several vintages to create a complex sour ale. With a refreshing tartness and nuanced fruit notes, it's a superb example of artisanal brewing

Dubbel, roasty malt and caramel with a dry finish. Collaboration brew with Tynt Meadow (England) and Zundert (Netherlands)

Mixed fermentation with brettanomyces and lactobacillus

A uniquely refreshing Belgian-style fruit Lambic. The wheat beer base is fermented and conditioned with our house sour microflora. Generous amounts of Sauvignon Blanc grapes have been left in contact with the wort during fermentation and again in barrel for conditioning, creating sour characteristics with a herbaceous wine infused flavour.

Imperial stout brewed with Dutch liquorice

Our Dream porter is creamy with additions of milk chocolate and licorice; giving it a rich mouthfeel but remaining easy drinking

A blanche beer, with a high percentage of flaked wheat, straw-yellow in colour, thin-bodied, with a creamy, particularly aromatic foam. A fresh summery beer, fruity and floral aromas, the spices used give it a certain complexity, while remaining a very sessionable beer

American IPA with an amber hue and medium body. The large amounts of American hops used give it an intense aroma on the nose, rich in resinous, citrus and floral notes paired with a pronounced bitterness

Session Pale Ale with a golden colour, lean body, medium carbonation and slight bitterness. American hops are married to Italian malts giving it a modern flavour and particularly fragrant zesty aromas

First brewed by Bavarian monks over 300 years ago, Doppelbock Hell is distinguished by its rich gold colour, elevated alcohol content, and velvety mouthfeel.

Belgian pale sour ale made with a blend of blond ales aged in foeders for more than two years

Smoked dark lager

Cherry wood smoked red lager

Dark barrel aged sour hoppy stout

Apple juice blended with wild ale and aged for two years

A spontaneous fermentation beer obtained from the fermentation of destoned fresh plums in a blend of 1 , 2 and 3 years old lambics. The taste is tart and dry but has a certain roundness. It also has a slight dry bitterness because of the youth of the oak barrels used, as they still release some tannins. It has a fresh lemony nose

Lambic with Roussanne grapes

Lambic with Syrah grapes

Lambic with Pinot Noir grapes

Lambic with Riesling grapes

Sweet imperial pastry stout loaded with lactose

Smoky Imperial Chili Stout aged in Rye Whisky and Bourbon Barrels for 10 months. To emphasize the volcanic power and heat, this beer is brewed with black Volcanic Salt, Beetroot, Chipotle & Ancho Chilies

Strong dark Belgian tripel matured in whisky barrels.Pours an amber colour, offering up oaky, whisky aromas from the barrel ageing. The flavour is soft, with sweet malt and vanilla notes

Imperial stout with an earthy chocolate taste.

Blend of barrel-aged Gold and fresh Gold, easy drinking sour