This stout was aged in three American whiskey barrels: Weller Wheated (sweet and smooth), Sazerac Rye (spicy, lightly smoky), and Heaven Hill (reliable and well-balanced). To complete the temptation, we added vanilla from Madagascar, Papua New Guinea, and
This beer has aged on two exceptional barrels. The first, originally used not for spirits but for high grade maple syrup, imparts a deep, salty sweetness that’s truly one of a kind. In contrast, the spicy, lightly smoky character of Sazerac Rye bourbon ba
A stout that takes you to the legendary island of Helios, where alluring flavors captivate you. This 11% mega stout combines tonka, muscovado, vanilla, and Colombian coffee and cacao for a rich, layered experience.
What makes this quadrupel truly special is the layered use of oak. Spirals, cubes, and even a touch of liquid tannins impart refined wood notes, a hint of vanilla, and subtle spiciness. The oak elevates the beer to a complex and harmonious whole, without
A stout that challenges you, just like the legendary sea monsters Scylla and Charybdis. This rich 11% stout delivers an irresistible combination of peanuts, cacao, and nougat – inspired by a famous candy bar, but even better.
A powerhouse of a barley wine, brewed with four mashes (yes, quadruple mash, BAM!). Rye malt and Chevallier malt make up 65% of the grain bill, giving it a thick, almost jelly-like body and a marmalade-like aftertaste.
De rijke Peruaanse cacao voegt een verwarmende, nootachtige diepte toe met delicate hints van bloemen en kruiden. Verwarmende karameltoetsen worden prachtig in balans gehouden door een unieke mix van Belgische en Engelse gist
For the first time, we’re brewing with Vermont Ale yeast – thanks to our friends at White Labs. Inspired by the iconic brews of The Alchemist, this yeast strain brings soft notes of peach, apricot, and citrus. Blender is where the West Coast IPA style mee
Boom: Krush, Sabro en Mosaic hop - elk gebruikt als T90, Cryo en HyperBoost HopOil. Deze combinatie geeft Pencil zijn tropische karakter. Heldere guave toetsen van Krush, romige kokos en vanille van een uitstekende batch Sabro, en die onmiskenbare Mosaic
West Coast IPA brewed with 100% Crosby CGX cryo hops, delivering bold notes of grapefruit, dank, and pine. Fermented with lager yeast for a smooth, clean finish and balanced bitterness—classic, crisp, and easy-drinking.
Hazy IPA brewed with SubZero Hop Kief + early- & late-harvest Rakau oils for layered contrast—fresh pine and grass up front, followed by juicy overripe plum, peach, and stone fruit.
een 8% NEDIPA barstensvol tropische, citrus- en steenvruchtensmaken. We gebruikten een verbluffende mix van Nelson Sauvin™, Motueka™, Pacific Sunrise™ en Riwaka™ hop
an imperial stout infused with whiskey, featuring a rich malt base and English yeast. Flavors of velvety butterscotch, cocoa, vanilla, oak, and leather create a complex, bold taste experience with a wine-like finish.
a double IPA with some unique ingredients. In physics, “coupling” means bringing different elements together to create something new and powerful. For this DIPA, we used the special Waimea hops from New Zealand, which give off a fresh pine forest vibe and
Popihn hebben we een thiolized Triple IPA gebrouwen die barst van de tropische smaken. We selecteerden de speciale NZ Wakatu hop, een variëteit met wortels in Hallertau
Hoppy Stout, brewed with Mosaic, Nugget, and Centennial hops for a refreshing taste. Roasty, but with subtle notes of berries, citrus, grapefruit, and resinous pine. Dry-hopped for an extra dimension of flavors and texture