The second edition of our delicious pastry train is a pecan pie pastry stout. Sweets and deliciousness will overwhelm you and a pecan nuttiness will be the finishing touch.
Crafted with a colossal blend of 9 selected malts, our new Imperial Pastry Stout with Tonka, coconut, and lactose boasts a humungous body that’ll leave you in awe.
Piece of Cake Tompouce’ is an Imperial Pastry Stout with tompouce. With rich, roasted malts and a seductive aroma of Holland’s most famous pastry, the tompouce.
An Imperial Stout brewed for the longest night of the year. Syrupy yet smooth, sweet yet strong. The best way to enjoy deepest winter and brood over the darkness in life.
Coffee & Maple Imperial Stout Aged in Jack Daniel's Barrels. This beer has been aged for 6 months in Jack´s Daniels Tennessee Whiskey barrels and given a dose of Canadian maple syrup and nicaragua coffee from Pilsen´s Pappa Coffee to add to its decadence
Inspired by our most ideal power bar, we bring you a robust 13% pastry stout, blending cashews, raisins, a touch of chocolate and dates, held together by the richness of sticky peanut butter. 13%
A collaboration with Astère's Tom Ballerin (Best France's Barista 2019), we added Brazilian and Indonesian Coffee to this brew to add some cereals and biscuits notes (as if there wasn't enough before) and some subtle funky acidity. 13%
A limited edition beer version of the Irish-style coffee for St Patrick's Day. Sweet cream of double milk stout, aromatic bourbon vanilla, Nicaragua SHG Jinotega Matagalpa coffee and Irish whiskey with a slight smokiness.
Stroopwafel is an imperial cookie stout collaboration with our Dutch friends from Groningen, Folkingebrew. Known for their big & bold beers we created together a true double dutch delight by loading our brew with tons of original lowlander stroopwafels.
Traditional British brewery with well water, to create a rich flavorful ale; deep chocolate on color with a roasted barley nose and flavor that is a complexity of malt, hops, and yeast. Fermented in 'stone Yorkshire squares'.
Brewed with well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground), malted barley, roasted malt, yeast and hops. Fermented in ‘stone Yorkshire squares’.