Belgian Beer

RODENBACH Alexander is brewed at the RODENBACH brewery in Roeselare, in the province of West Flanders. This mixed fermentation beer consists of two thirds beer that was matured in oak casks for 24 months and one third young beer, and has been subjected to maceration with sour cherries.

This extraordinary beer with its unique, balanced palate, complex finish and subtle fruit and wood notes is undoubtedly one of the best sour ales RODENBACH has ever created. 

It was brewed for the first time in 1986 on the occasion of Alexander Rodenbach?s 200th birthday and is now back by popular demand to the delight of beer lovers here and abroad. Its aftertaste is reminiscent of a Burgundy wine and its freshness makes this beer the perfect aperitif or accompaniment to cheeses or dessert.

5.6% ABV.

The heaviest of the Westvleteren beers, the 12 is a quadrupel style beer, which can be recognized by its yellow cap. Like the other Westvleteren beers, the bottle does not have a label, and the cap therefore has all the required information.

The Westvleteren 12 has always been rated high on beer reviews, and is by some considered to be the best beer in the world.

Just as the other Westvleteren beers, it can only legally be purchased at the monestary (on appointment) or in the bar across the street. However, it often finds its way on the grey market where it's sold at high prices.

10.2% ABV

Oud Beersel Oude Kriek is an artisanal product, made from real cherries and Oud Beersel lambic matured in old barrels. They are slowly absorbed into the lambic, which develops a fruity character and a ruby red colour. Oud Beersel Oude Kriek is unique of its type in that it contains around 400 grams of cherries per litre. Oud Beersel Oude Kriekhas no added sugar and contains no artificial flavourings or preservatives.

the Oud Beersel Oude Kriek has a pleasant sourness of champagne. The real cherries unveil an overwhelming fruitiness and the touch of almonds of the pip completes the joy. The spontaneous re-fermentation marries the cherries with the lambic and form together a pleasant tasting experience.

5.6% ABV.

?Pajottenland champagne?. That is the name given by lambic brewers to these spontaneously fermented ? no yeast is added ? lambic beers that are not dissimilar to wine.

It is no coincidence that lambic brewers use champagne bottles for their Oude Gueuze. They collect the empty bottles from major restaurants and other venues where champagne flows freely. This immediately lends a festive character to this unique Belgian beer style.

Thanks to its in-bottle re-fermentation, the Lindemans Oude Gueuze Cuv?e Ren? gives you a completely natural sparkle and froth.

This Oude Gueuze contains one-third old lambic, aged for at least two years, and two-thirds young lambic, which is at least one year old and has been matured in large oak foeders.

The yeasts and sugars in the young lambic prompt the in-bottle re-fermentation. Slowly but surely the wild yeasts will convert all of the residual sugars into alcohol and carbon dioxide. Six months on, the result is a golden-coloured, sparkling, mildly sour gueuze.

This beer can be stored for a number of years in a cool, dark place where its taste will continue to evolve.

Lindemans Oude Gueuze Cuv?e Ren? was elected the ?World's Best Gueuze? at the 2013 World Beer Awards. Lindemans is one of only eight breweries that, to this day, brew an authentic lambic beer in the Valley of the Zenne near Brussels.

Besides the Oude Gueuze, the brewery produces a Gueuze, Faro, Kriek and Oude Kriek. The other fruit beers include the Lindemans Pecheresse (peach), Framboise (raspberry), Cassis and Apple.

5.5% ABV

Best Before: 2027/04/15

Liefmans Goudenband is one of the most distinctive dark beers in the world. Originally called IJzerenband (Iron Band) ? a reference to the iron bands around the beer barrels ? the bottle gained its champagne cork when it was renamed Liefmans Goudenband (Gold Band). Made in open vats with beer of mixed fermentation, it is left to mature for four to 12 months in the cellar. Mature beer is then fortified with younger beer, so the fermentation process starts up again.

On the taste buds you will find hints of apple and cherries, combined with woody notes, while the aftertaste hints at nuts and dried raisins. The mildly acidic taste make this beer a perfect match for blue cheese.

8% ABV.

Leffe Tripel is an authentic blond abbey beer full of character that experiences a secondary fermentation in the bottle due to the presence of yeast. Its flavour is robust and refined.

?This blond, top-fermented and naturally hazy abbey beer surprises on various levels. For one, the balance between the bitter and the sweet flavours is simply magnificent, as is its bouquet, which contains magical flavours such as banana, peach, ripe pineapple and a variety of spices, which subtly combine coriander and orange. To obtain an even more pronounced flavour, pour it into the glass at an angle, so as to mix in the sediment at the bottom of the bottle. If you prefer your beer sweeter and softer, don?t pour the entire contents into the glass.

8.5% ABV

3 Fonteinen Oude Kriek is a traditional kriek lambic released annually in several batches by the brewery. It is produced by macerating cherries, including the pits, in young lambic. After bottling, it is stored in a warm room for at least four months to help with secondary fermentation in the bottle.

This golden copper color ale is brewed, fermented, stored, filtered and bottled before receiving a final addition of brewer?s yeast to create a dry yet not bitter beer. Tempelier then continues to mature in the bottle, which naturally carbonates the beer.

7.5% ABV

Best Before: 2026/12/12

This beer has caramelized malt on the nose with hints of ripe fruit. Mild on the palate with wellbalanced bitterness, hints of fruit, toasted bread, liquorice, coffee and caramel.

6.5% ABV

BB: 17/03/2024

A Belgian interpretation of a Scottish Wee Heavy. Big chewy dark malt aromas blend with warm fruit. On the palate there is a rich malt profile, some orchard fruit and a fruity smooth finish.

8% ABV.

Top fermented strong blond beer, refermented in the bottle. It is a powerful, slow-drinking beer with a strong charcter, exquisite aroma and a sublime taste.

Best Before: 23/05/2023

7.5% ABV

Westmalle Tripel is a clear, golden yellow Trappist beer that undergoes a secondary fermentation in the bottle (9,5% alcohol). It is a complex beer with a fruity aroma and a nice nuanced hop scent. It is soft and creamy in the mouth, with a bitter touch carried by the fruity aroma. An exceptional beer, with a great deal of finesse and elegance. And with a splendid long aftertaste.

The Westmalle Tripel is indeed called the "mother of all tripels." This type of beer was first brewed in Westmalle abbey in 1934 when the new brewing hall came into use. The current formula has stayed practically unchanged since 1956, thus more than 50 years.

9.5% ABV.

Rodenbach Vintage 2012 is a unique unblended Flemish Red ale that is matured for 2 years in standing oak casks (foeders).  Brewmaster Rudi Ghequire hand-selects the best beer from a single foeder for each Vintage year. 

Rodenbach Vintage 2012 has an acidic, appley fruitiness combined with caramel, wild honey and oak with a touch of vanilla, cherry and licorice. The aroma consists of touches of caramel and oak, as well as green apples mixed with honey and chocolate. The slightly sour, fruity aftertaste is long and nicely balanced, just like a Grand Cru wine.

The cask number always appears on the label, and the year refers to the start of maturation.

3 Fonteinen Oude Gueuze is a true Geuze. A blend of 1, 2, and 3 year-old lambic unfiltered and unpasteurized and aged in the bottle for at least 6 months after blending.

Continued fermentation in the bottle give this Geuze its famous champagne-like spritziness. The lambic that goes into it is brewed only with 60% barley malt, 40% unmalted wheat, aged hops and water, spontaneously fermented by wild yeasts, and matured in oak casks

6% ABV

Mort Subite Oude Gueuze is a traditionally produced oude gueuze. The lambics reserved for the Mort Subite Oude Gueuze "are chosen at an early stage in fermentation" because they show promise for long term development.

7% ABV.