Petrus Aged Pale Ale is a 100% foeder beer, aged for 24 months in our oak foeders. It has been the reference for sour beers for years. Moreover, ever since the establishment of the brewery, this beer has been used to blend with other beers to give them fresh, slightly sour flavours and aromas.

7.3% ABV

Brut Nature is a copper-colored ' Brut Style ' beer. The term Brut originally comes from the Champagne world and is used to refer to dry champagnes. Brut Nature is a top fermentation beer, refermented in the bottle with a  wild yeast . This wild yeast makes Brut Nature ' lively ' and ensures a  pleasantly dry  beer with a low sugar content. Brut Nature is a beer that evolves in the bottle and can  be kept for up to 5 years . The use of dry hopping with Belgian hops emphasizes the fruity and spicy character of the 5 hop varieties . The result is a dry, mildly bitter beer with a pleasant aftertaste.

The different fermentation stages, top fermentation and refermentation in the bottle with wild yeast require a brewing process of at least 3 months.

7% ABV

Special Belgian ale brewed for Halloween.

8% ABV

Fant?me Coffee Ruby is a Saison/Farmhouse Ale style beer brewed by Brasserie Fant?me in Soy, Belgium.

8% ABV

Spiced blond beer.
Notes of pear, smooth,bitter in the end

7.5% ABV

Brasserie Fant?me was founded in 1988 and has since gained a cult following from beer enthusiasts around the world for their Saisons and Farmhouse Ales. This is their Strange Ghost dark triple version, best described as a hybrid of a dark tripel and a saison, brewed with mint and cardamom.

7.5% ABV

Oude Gueuze Cuvee has been recognized by the Belgium authority as a region product of Vlaams Brabant.

5.5% ABV

De Cam Kriek has a ruby red colour with a tiny head. Aromas of vinegar, sweet cherries, sweeter oak, funk and some tartness as well. The taste is acidic and very tart with notes of cherry, vinegar, stable and some eatable 'multivitamins'. Pretty laid back Kriek which is more subtle in terms of fruitiness (due to the age) - but still a very solid and interesting Kriek!

7% ABV

We blended a new fruit beer, the Tilquin Mirabelle Oude Gueuze 7.0 % alc. which is  made from the fermentation of 240 g of Mirabelle plums by litre of lambic

7% ABV

Beer of spontaneous fermentation, the Tilquin Sureau Oude Gueuze is made from the fermentation of 125 g of elderberries by liter of lambic. Unfiltered unpasteurized, this beer is refermented in the bottle

6.6% ABV

Beer of spontaneous fermentation, the Tilquin Gewurztraminer Oude Gueuze is made from the fermentation of 250g of Gewurztraminer grapes by litre of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle

8.4% ABV

Nocturne is a spontaneously fermented full malt beer. Not your typical lambik beer, but our take on a Vlaams Oud Bruin. The beer was brewed with five different barley malts, from pilsner malt to dark roasted malts, and no wheat whatsoever.

This batch was brewed in April 2019 with more lighter malt, and put on oak barrels for three years before we blended it with a small portion of freshly brewed Nocturne. The weighted average age of this beer upon bottling is 33 months.

8% ABV

For this Pruim, we used the old plum variety Belle De Louvain, hand-picked in Limburg, Belgium.

Maceration took almost four months and the lambics for both maceration and blending originate from six different barrels and thirteen different brews, of which the oldest brewed end of October 2018. The weighted average age of this fruit blend is almost 22 months.

The final proportion of fruit used is 385 grams of plums per litre of Pruim. Almost half of the cereals used originate from the Pajottenland. 100% 3 Fonteinen brewed lambic.

7.7% ABV

This Pruim features the Mirabelle, sourced at Hoenshof in Limburg.

We macerated the entire plums for almost five months with two young lambikken from three different barrels. We blended with some more young lambik right before bottling. The final fruit intensity is 518 grams of Mirabelle plums per litre of Pruim. 100% 3 Fonteinen brewed lambik.

7.3% ABV

For this Perzik, we macerated German grown vineyard peaches (weinbergpfirsich) on two- and three-year old lambics.

Maceration took a full four months, before blending with more two-year old lambics. This brings the weighted average age of this fruit blend to 26 months upon bottling. The lambics used in this blend originate from not less than five different barrels and fourteen different brews, of which the oldest was brewed in November 2018.

The peaches were manually picked in the Mosel region in Germany, in between the steep hilled vineyards. The final fruit intensity clocks at 362 grams of vineyard peaches used per litre of finished Wijnbergperzik.

6.5% ABV