Lo and behold our tasty beers:

Nelson Sauvin, Waimea & Mosaic

Galaxy, Vic & Lemondrop

Going for maximum Citrality. Brewed with orange and lemon zest. Heavily hopped with lots of Strata and Citra Dynaboost with a pinch of Galaxy in the whirlpool. Equal parts Citra BBC, Strata and a sprinkling of Riwaka on the dry hop. A clean, tropical melange. Think mango and pineapple sorbet with a dribble of orange ripple with a hint of marshmallow and sweet vanilla like spice in the background. Fermented with a blend of our house yeast and a more neutral Californian ale strain. This keeps the yeast character in check, the body slightly less full and the finish drier than our usual DIPAs.

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.

Tasty Juice is a double hopped India Pale Ale. It holds a massive tropical & dank flavours from the double load of Citra hops.

Malty, british-style ale flavored with spruce shoots.

No alcohol just got Punked up. And Punk AF lives up to its billing. All the attitude, all the flavour but none of the alcohol. Say hello to the Punkest alcohol free beer in town. Juicy tropical fruit mixes it up with grassy and pine notes. All sitting on a solid malt bassline. Full flavour, no alcohol, all Punk. Punk AF - Punked up alcohol-free beer. Contains lactose. 15 kcal/100ml

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. The heaviest of the Rochefort beers, the 10 is a quadrupel style beer and can be recognized by its blue label.

Piper Wit is a beautiful yellow Belgian wheat beer. Summer fresh witbeer beer aroma highlighted a distinct citrus aroma.

A gluten-free lager with rich malt body and well-balanced hoppy base. Dry hopping with Citra gives notes of fruity citrus and a hint of pine.

Rich and malty dark lager is a great match for the darkest period of the year here in northern Finland. Tuikku has a complex malt profile making it rich and flavorsome dark lager for the abv. Expect to find deep grainy notes, dark fruits, some caramel and a touch of dark chocolate as well. Some spicy German bitterness in the finish makes it even more interesting. A perfect pairing for the rich plates of strudy food traditionally served this time of the year. This beer is gluten free and vegan. Fermentables: Lager malt, Münich Light, Münich Dark, Dark Lager, Caramalt, DRC, Chocolate Malt. Kettle/Whirlpool Hops: Magnum, Mittelfrüh. Yeast: Fermentis W34/70

Up until the Second World War, dark beer was the predominant beer type in the Munich area. The hard water found in the region played a special role in producing this specialty. In his book “Beer International”, the world-renowned English beer writer, Michael Jackson, accurately describes the Ayinger “Altbairisch Dunkel” as: “A good example of its kind. Impenetrably dark with a golden-brown gleam when held up to the light, and with a warm aroma and malty taste, while summoning up coffee taste sensations on going down. It is brewed from five types of malt (two of which are torrified dark), and it is only lightly hopped.” It is produced using the traditional double fermentation process.

Introduced in the 1890s, originally called El Sol. The logo and presentation has not been changed.

Natürlich, isotonisch und kalorienreduziert – aufgrund der vielen wichtigen Nährstoffe ist unser Hefe-Weißbier Alkoholfrei, das ausschließlich aus natürlichen Zutaten gebraut wird, der ideale Durstlöscher für die aktive Freizeit. Mit nur 115 kcal pro Halbe hat unser Alkoholfreies weniger Kalorien als eine Apfelschorle und überzeugt dennoch durch den vollen Weißbiergeschmack seines großen Bruders: naturtrüb, spritzig-frisch und mit fruchtigen Aromen. ZUTATEN: Wasser, Gerstenmalz, Weizenmalz Hopfen HOPFENSORTEN: Herkules MALZSORTEN: Helles Weizenmalz, Dunkles Weizenmalz, Pilsner Malz (Helles Gerstenmalz), Münchner Malz (Dunkles Gerstenmalz)

Het bijzondere aan Heineken 0.0 is dat het bier dubbel wordt gebrouwen met de beroemde Heineken A-gist. Vervolgens wordt de alcohol aan het einde van het brouwproces verwijderd om de beste smaak te krijgen.

Halloween Ice Cream Sour w. pumpkin, mango, cinnamon, nutmeg, cardamon, clove. 18 Blg.

Italian ice cream inspired Double Pastry Sour Ale brewed with huge amounts of banana, passion fruit, marshmallow & vanilla. 21 Blg.

Extra fruited sour with mango and sea buckthorn.

A tropical sour made with mango, banana, pineapple, orange, coconut & vanilla.

We often believed that the brethren of Northern Monk were not of these realms. Emmerging from the depths of Atlantis with the rarest of blue Yuzu & passion fruit was Brian gracing us with their usage in this out of worldly sour

Pulp Town is a fruited Gose triple stuffed w/ Guava, Blood Orange, Banana & Vanilla.

Nordic Sour w/ Raspberries & Raw Salted Licorice

Najadi is a blend of blonde beers fermented with our house wild yeast strain. The flavor profile is sophisticated, tart and funky. Seabuckthorn brings a fresh addition to the aroma and flavor profile.

bottling date: 18/11/19 Deze specifieke Cuvée Armand & Gaston werd geassembleerd met lambikken van acht verschillende vaten en maar liefst tien verschillende brouwsels. In de assemblage werd wat eigen geïmkerde zomerhoning toegevoegd. De oudste lambik werd gebrouwen aan het begin van seizoen 16|17, dus eind 2016. Eén van de lambikken werd trouwens gebrouwen met verse Coigneau hop, een lokaal “lambik”ras. This Cuvée Armand & Gaston was blended with lambik from eight different barrels and no less than ten different brews. Some of our own harvested summer 2019 honey was added to this blend. The oldest lambik was brewed at the end of 2016. One of the lambikken was brewed with fresh Coigneau hops, a local “lambik” variety. This blend has aged for over a year at the time of this release.

bottling date: 08/04/21 This Platinum Blend is a blend of jonge lambikken and four-year oude lambikken only, originating from four different brews and two different barrels. One quarter of the blend consists of lambikken brewed with our own sourced heirloom cereals from different spots in Brabant. The weighted average age of the blend is a good 21 months and the oldest lambik was brewed at the beginning of 2017. 100% 3 Fonteinen brewed lambik. NL 3 Fonteinen Oude Geuze Platinum Blend is een assemblage van één tot (minstens 25%) vierjarige traditionele lambikken, gebrouwen door 3 Fonteinen. Ongefilterd en ongepasteuriseerd. FR 3 Fonteinen Oude Geuze Platinum Blend est un assemblage de lambikken traditionnels d’un jusqu’au (au moins 25%) de quatre ans d’âge, brassé par 3 Fonteinen. Non-filtré et non-pasteurisé. EN 3 Fonteinen Oude Geuze Platinum Blend is a blend of one- to at least 25% four-year-old traditional lambikken, brewed by 3 Fonteinen. Unfiltered and unpasteurized.

Wine Barrel Fermented Danish Wild Ale Aged on fresh golden raspberries

Sweet & sour, heavily fruited non-alcoholic beer. Our Gelato series is consantly inspired by the intense flavours of Italian ice cream. This time we used raspberries, black currant, marshmallow and vanilla.

Non-alcoholic version of sweet and sour beer, this time brewed with addition of blueberries, bananas and HAYB What The Funk?! Espresso Blend (Brasil/Ethiopia). And it's really funky - coffee provided not only chocolate notes but also fruitiness.

Fuggles’ and ‘Challenger’ hops plus a blend of 5 local malts create an aromatic, strong, dark chocolate cream stout with a satisfying bittersweet aftertaste. Silver Medal winner in the International Beer Competition 2009 and Australian International Beer Challenge 2010 / 50 Best Beers 2006.

To create Guinness 0.0, the St James’s Gate brewers start by brewing Guinness exactly as they always have, using the same natural ingredients; water, barley, hops and yeast; before gently removing the alcohol through a cold filtration method. The cold filtration process allows the alcohol to be filtered out without presenting thermal stress to the beer, protecting the integrity of its taste and character. The brewers then carefully blend and balance the flavours to ensure the distinctive flavour profile and taste characteristics of Guinness. The resulting product is a stout that is unmistakably Guinness, just without the alcohol, featuring the same dark, ruby red liquid and creamy head, hints of chocolate and coffee.

A smooth, full-bodied stout fit for the season reaturing chocolate malt, oats and creamy vanilla for a luscious, velvety mouthfeel. Additions of brown sugar creates delicate sweetness while subtle coffee notes meld with cosy, warming spices of cinnamon and ginger.

Tercera cerveza elaborada bajo las Doom Series donde participan Cervezoteca Malte, NaparBCN y Branca Studio, rindíéndose tributo a los sonidos oscuros, lentos y psicodélicos. Tributo en esta ocasión para la banda Electric Wizard, elaborando una russian imperial stout con lactosa, café de Etiopía y haba tonka.