Specialty beer

Gulden Draak is a dark brown triple ale, which makes it an exceptional among the Belgian Triples. The second fermentation offers the nice creamy head, the full body and all the vitamins of the centuries old brewers yeast. It is a “thick” beer that you can actually “eat” to adventure the complex taste. Gulden Draak balances a natural malt toffee-like sweetness with a mellow happiness and some hoppy accents. The aroma is round, sweet and reveals the 10.5% alcohol by volume.
Another name for this type of rich beer is “Barley wine”. You sip and enjoy this beer slowly, probably as a dessert, or as a treat you definitely deserve.

Pours a fantastic, gorgeously blossoming head and deep yellow straw brew, exploding in a bouquet of yeast and summer fields. Aroma is fruity with citrus, grape and very wine-like. Very lively carbonation. Sweet flavor, slightly spicy and alcoholic. Has a very nice light bitterness in the finish. This is a great welcome-drink or can subsitute champagne at any time.

Truly the nectar of the gods.

Simply divine.

With its huge fluffy head and its amber coloured and hazy appearance and balanced flavor of sweet malt, hops with notes of fruity esters (the tartness) and a light hint of spice and earth alongside Belgian yeast notes this is a true reference for a farmhouse ale. Mouthfeel is clean and crisp and the aftertaste leaves a lingering bitterness and notes of the fruity esters.

Utterly sublime. Probably the best in its kind.

This brown ale has a marked ruby brown colour with a generous and lasting head. It has a distinctive aroma reflecting the wide range of ingredients used in its production. The fruitiness resulting from its fermentation blends harmoniously with a dominant liquorice and caramel flavour. The body is decidedly malty. The bitterness is the result of a complex alchemy between the fine hops and special malts used. These give St Feuillien Brune a typical dark chocolate appearance.

Aversion of Belgium's "wild -fermented" wheat beer, which is the result of blending Lambic of "one summer" with old Lambic and chaptalized with candy sugar.
Faro is an intriguing balance of wineyness and sweetness. This was probably the beer being served in Breugel's paintings of Flemish Village Life.
Faro is a delicious accompaniment of a whole assortment of desserts.

Nowadays, Lambic on draught is hard to find. Only in a few pubs in and around Brussels you still can taste the curious sherry-like flavoured beer. Nevertheless, since 1880, Lambic was bottled to simplify transport but also for conservation properties. This method was the birth of Gueuze: Before the bottling of the Gueuze, a blend is made of 2/3 young Lambic and 1/3 old Lambic. The right ratio young/old is depending on the maturation degree (end attenuation) of each of them. The bottles, with the wild-spontaneous yeast flora, are refermented in the cellar (Method Champenoise).

After 6 months the Gueuze obtains a golden color and a cidery, winey palate; reminiscent, perhaps, of dry vermouth with a more complex and natural flavour.

It is often served as an happy hour drink in Brussels. It is the traditional beer for carbonade, as well as a beautifully based beverage with seafood or other salty meals. It's also delicious with cream sauces.