belgianbeers

Strong Dark Ale

On the same path as the Belgian Dark Ale but obviously higher in alcohol with more of an all around character. The alcohol character can be deceivingly hidden or can be very bold and in your face. Look for lots of complexity within a delicate palate. Hop and malt character can vary, most are fruity and some many have mild dark malt flavors. Phenols will range from minimal to high and most will be light on the hops. All in all most are spicy and alcoholic.

Average alcohol by volume (abv) range: 7.0-15.0% 

(source:http://www.beeradvocate.com) 

Bon Secours Brune 8° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
  • More Details
The Brown version of Bon Secours 'Beer Vivant!' beer pours a glowing amber gold with a thick, just off-white head. The nose has distinct herbal qualities, with lots of fruity and floral aromas and an underlying suggestion of caramel and Cognac. On the palate it is spicy and rich, with a big, thick texture and some good, punchy fruit and grassy, herbal hop notes. It is thirst-quenching and quite tangy into a nicely balanced finish.

Brasserie Caulier LabelThe Caulier brewery wanted to give connoisseurs a taste of the past, and opted for traditional production in which the beer is not filtered or pasteurised, is free of biochemical and chemical additives and is not injected with carbon dioxide. From mashing to tasting, ours beers are always natural and live. We set great store by the quality of the raw materials – water, malt, candied sugar, hopes and yeast. Péruwelz is renowned for its abundance of natural springs we draw our brewing liquor from 50 meters underground, below a layer of quartzites, and is due to its remarkable quality. To brew light, amber and dark beer, we mix palemalts with lightly caramelised roasted malts. At the end of the boiling, we add white or brown candied sugar crystals. The finest aromatics hopes are selected and our top fermentation yeasts carry out the principal fermentation. The beers are then kept cold for several weeks, during which time they clarify and develop their individual flavours. Just before drawing off, we add a quantity of sugar and young yeast so that the beer will ferment again in the bottle, in a method used in champagne production.

Each stage of brewing is closely monitored by the laboratory so that customers can be sure that they are drinking perfect beer.

Bon Secours The different stage of production.

Crushing: the malt is ground through carefully adjusted cylinders, allowing the husks to be separated from the maltdust without being damaged.

Mashing: mixing of the brewing liquor and maltdust. The temerature are increased and the mixture is stired to convert the starch in the malt into a variety of sugars.

Filtration: the maltdust are used as a filtering material, clarifying the wort. The spent grains are rinsed with hot water and used as cattle feed.

Boiling: the wort is heated and kept at 100°C for two hours. Hops are added at various stages and candied sugar is added at the end of the boiling.

Decanting: in the whirlpool the flakes of azotized matter in the matter wort are deposited in the center. The wort is completely clarified.

Cooling: in the plate exchanger, the wort is cooled by the cold brewing liquor and transfer its energy to it. During cooling, sterile air and top fermentation yeast are injected.

Fermentation: the yeast transforms the sugars into alcohol and carbon dioxide, producing heat. The young beer is kept at 24°C. At the end of the fermentation, the young beer is cooled to precipitate the feast.

Storage: the beer is kept in the cold for several weeks, during which time it matures and develops its flavour. It clarifies.

Drawing off: before drawing off, candied sugar and yeast are added. They restart fermentation, carbonate the beer and add vitamins.

Rochefort 8° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
  • More Details

A Trappist beer is a beer brewed by or under control of Trappist monks. Of the world's 171 Trappist monasteries (as of April 2005 ), seven produce beer (six in Belgium and one in The Netherlands). These seven breweries are authorized to label their beers with the Authentic Trappist Product logo that indicates a compliance to various rules edicted by the International Trappist Association.

This beer is the best-selling and represents also the largest part in the total production of 15000 hl. Top fermented Trappist Rochefort Brown ale. They are brewed and racked within the walls of the abbey of St-Remy in Rochefort. It is particularly suited to be drunk among a group of friends. Pours a dark reddish color with a really big head which dissappears quickly. Lots of lacing afterwards. Scents of malts, hops, and fruits. The alcohol content is hidden very well. Mouthfeel is a medium body with a great after taste. This trappist brew is very drinkable.

The Rochefort beers are, just like all other strengthfull beers of high fermentation, excellent for keeping. The expiration date is just a legally obliged indication which is irrelevant. In principle the beer is non-perishable. An expiration date is of course interesting because in that way the bottle date is known.
The flavour of the beer keeps evolving in the botlle, by the effects of the added barm and a series of chemical processes, which are unknown to us, and which are not yet scientific examinated in full. But what is accessible for everyone, is the magnificent development that the beer experienses in the bottle.

The only thing we know about the recipes, is that water coming from a well inside the monastery walls is used and that some coriander is added in the boiler; two malt- and hopspecies are used; sugar candy is added and the label also specifies 'unmalted grains'. According to the abbey the beer has to rest 6, 8 or 10 weeks (according to the product) before it is ready for consumption. The brewers are unknown to the public world. We know that brother Antoine, who was a brewer in Rochefort till a couple of years ago, moved to the Achelse Kluis, to work on the development of the new beers there, together with Brother Thomas of Westmalle. There are some nice pictures of him in his brewery, which are published in Michael Jackson's 'Great Beers of Belgium'. His successor in Rochefort is Brother Pierre. The beers evolve the fastest during the first months. They all evolve from wild, complex brewings at the start, to much more soft beers which will with the lapse of time lose almost all interfaces with fresh brewings. After 6 months, when the added yeast is no longer active, and the complexity has reached his summit, the beer begins in a certain way lose all its classical flavour marks. Instead of that, through many years, touches appear which reminds of port, madeira or, with very old beers, certain liqueurs. Sometimes, after about a year, there is a clear brut-flavour to distinguish.

his evolution is attached to chemical processes which are also found in other beers, certainly when they are produced at a similar way. Think hereby in the first place at other dark Trappist beers or Abbey beers, often called 'double'. In general the above-mentioned evolution in flavour shall be parallel with the evolution in such beers.

Now, what makes this Trappist beer so special? According to us, in the first place, the flavour, about which everyone has his own opinion and about which in fact there is not much more to say. And in the second place: the ability to have, in a certain way, a control over the beer ourselves: as the flavour evolves strong through the years and months, you can keep a stock of it and investigate how old the beer should be, before you find it at flavour. This examination has to be accompanied by regular and profound tastings, which are not unpleasant neither. In the quest for the ultimate bottle you can increase your chances.

To conclude still this: make no abuse of this gift of God. Let your Rochefort moment also be a moment of reflection. Enjoy it, drink a second glass, and a third for special occasions, but never more. Be heedless of the way of living of the monks, who devote their life to God, and who, with respect and worship for the components that nature gives us, deliver quality products. Let their silence and their austerity persuade to you, and be amazed over and over again, which beautiful results love and belief can produce
.

Brewers Website: click here

BeerAdvocate Review :

Floreffe Prima Melior 8°-1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
  • More Details
Certified Belgian Abbey Beer means that it is associated with an existing or former Abbey. It has been brewed with the consent of the Abbey monks. It pays royalties to help finance the Abbey's charitable activities. It only uses marketing activity approved by the monks.
A brown beer of high strength, it is reinforced with a powerful seasoning of anis and coriander. When the fermentation and clarification are complete, doses of yeast and brewing sugar are added for fermentation in the bottle.

Prima Melior was the Special Reserve Ale exclusively for the use of the Abbot and his guests.

This ale is based upon the brewing tradition of Floreffe abbey. Prima Melior is ideal with a mature hard cheese, possibly selected in the range of cheeses of Floreffe, or perfect when used in the preparation of rabbit. ike all the beers in the Floreffe range, it is Recognized Belgian Abbey Beer approved. Serve chilled but not frooze, between 4°C and 7°C. ts alcoholic content is 8%.

It is in 1121 that Norbert de Gennep, founder of the order of Prémontrés, founded the Abbey of Floreffe (which is named after flora : Latin for flower), at the request of the Counts of Namur.

Out of all the Abbeys in the area, Floreffe quickly asserts itself as the most important. During the following centuries they found numerous abbeys. Let us quote for example the Abbey of Leffe (1152), founded on grounds which had been received as a private domain. Other abbeys were created in France, Germany and even one in the Holy Land.

Around the year 1250, a Mill-Brewery is built within the Abbey. The first beers of the Abbey of Floreffe were brewed.

Up to the 18th. century, the Abbey of Floreffe and that of Mielmont formed a shield that protected Namur. It is after this long period of war that taxed the Abbey of Floreffe until the 18th century that the buildings which still make up the Abbey of today were built.

The abbey thrived until 1794, date on which the French revolution arrives in our region. The Abbey of Floreffe is deserted by the monks and put up for sale. It is repurchased by associated monks but there will never be an important enough community reunited in this locality to restore the Norbertins. The production of beer is obviously abandoned.

In 1842, three survivors of the monks of Floreffe remain, the last of these dies in 1850.

Faced with these disappearances, measures were taken for the conservation of the Abbey on the site of Floreffe. With this in mind, it is initially a seminar then a school which occupied the walls of the Abbey.

In 1960, the Headmaster of the College of the Abbey of Floreffe decides, in order to collect money for the maintenance of the buildings, to restore the Mill-Brewery and to start the production of beer once more. The Mill-Brewery is one of the bases of the tourist centre of attraction of the Abbey. As for the beer, it is initially entrusted to the Het Anker brewery in Malines. In 1983 the range of beers of the Abbey of Floreffe is entrusted to the Lefebvre Brewery. It is initially composed of 3 beers: Double, Triple Floreffe and Prima Melior and will be extended further with a lager and white variety.

Brewers Website: click here

BeerAdvocate Review :

Chimay Blue 9° -1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
  • More Details

Known as "Grande Réserve" in 75 cl (1 pt. 9.4 fl. oz.) bottles, is above all distinguished by its very character of a strong beer. This is a beer whose scent of fresh yeast, combined with a slightly rosaceous flowery touch, is particularly pleasing. Its aroma, perceived on tasting, only serves to heighten the pleasant sensations in the scent, while revealing a light but enjoyable touch of caramel 
 

 

Authentic Trappist ProductIn order to meet their needs and those of their foundations as well as to sustain employment in their region, since 1862 the Cistercian Trappist monks of Chimay have been developing the production of Trappist beers and cheeses which, owing to their character and qualities are well known and enjoy great success.

To find out more about the Abbey of Notre-Dame de Scourmont and its monastic community:
www.scourmont.be

Chimay is an authentic Trappist beer that is it is brewed within a Trappist monastery, under the control and responsibility of the monastic community. Only 6 beers in Belgium can carry the appellation "Trappist": Chimay, Orval, Rochefort, Westmalle, Westvleteren and Achel.

From what type of glass should you drink your Chimay?

Whatever Chimay you are tasting, it is essential to have a perfectly clean glass, with no finger marks or traces of grease! The Chimay glass is essential: only this chalice-shaped glass (called a Gourmet in the 18 cl (6 fl.oz.) version) will permit you to experience the aromas and flavours of a beer on which scrupulous care has been lavished throughout its production.

At what temperature should you taste your Chimay?

Chimay Blue is ideally drunk at the ambient cellar temperature: from 10 to 12°C (50 to 53.6°F); a temperature which gives Chimay Blue a great richness of body and soul! Note however that Chimay Blue can also be drunk colder, at about 8°C (46.4°F), when they will be found to be particularly refreshing.

What is the correct way to serve a Chimay?

Tilt the glass slightly and pour the beer slowly. Be very careful not to touch the glass or the head with the neck of the bottle. Then pour the beer in one go being careful to leave one centimetre of beer in the bottle. Don't forget to hold the glass by the stem to avoid any fingermarks.

Brewers Website: click here

BeerAdvocate Review :  

Moinette Brune 7.5° - 1/4L - 8.4fl.oz

    Delivery time:14 Days
  • Description
The “Moinette brune” is a top fermentation beer with refermentation in the bottle. It is a melange of 4 special malts results into this unusual color, light darkbrown going into russet. The aromas of hop and special malts are creating the dominating taste in this beer. It combines a slightly bitterness with a fruity touch.

Delirium Nocturum 8.5° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
  • More Details
Pours dark, hazy, and mysterious. Swelling head slowly comes and goes like a half forgotten dream which takes place somewhere between asleep and awake. The name Nocturnum comes to life in the smell of dampening pavement on a cool rainy night. Very earthy, like dew on dry lawn clippings and composting weeds. Tastes just like it smells. More complex than it is clean. One of the favorites to drink alone for a most memorable solitary indulgence.

 

 

 

 

The oldest brewery in activity in Ghent. Ever since 1654 there has undoubtedly been some kind of brewing activity in the "Appelhoek" in Melle.

In 1902, Léon Huyghe settled in Melle. Barely four years later, in 1906, he bought the brewery, which he named "Brouwerij-Mouterij den Appel". During the First World War, several breweries got into trouble, and after the war the brewing-coppers, which the occupying forces had claimed, had to be replaced as quickly as possible. (Nowadays, one of those coppers hangs above the bar in the museum as a kind of decorating dome).

 

In 1938, the brewery was renamed "SPRL Brasserie Léon Huyghe." When the brewery was radically reformed in 1985, production and company divisions were formed. All of this coupled with considerable financial investment.  The production of traditional Pilsnen beer was switched to high fermentations beers. For the first time export was considered.

 

In December 26th 1989, the famous "Delirium Tremens" was born. The particular character and the unique taste of "Delirium Tremens" result from the use of three different kinds of yeast. Its very original packing, which resembles cologne ceramics, and the colourful label contribute to its success. The label depicts the different phases of the production of "Delirium Tremens" the "Pink Elephant" was up and ready to conquer the world. To celebrate the bicentennial of the French Revolution in 1989, the topical beer "La Guillotine" was launched. In 1997, our show-beer "Delirium Tremens" is nominated "best beer in the world". A gold medal during the "world beer championships" in Chicago (1998) confirmed that worldwide recognition.

 

Brewers Website: click here

BeerAdvocate Review :

Double Enghien Brune 7.5° - 1/4L - 8.4fl.oz

    Delivery time:14 Days
  • Description
  • More Details
Its aroma is unique and stems from a rather exceptional blend of malts. Its taste is a delight to the palate as it is to the nose and it leaves an unforgettable memory lingering.  Regional style top fermentation beer.

 

 

Double Enghien LogoLast century saw large farms in Hainaut brewing barley and hops. Silly is a village lying in the Ath, Enghien and Soignies triangle and is crossed by the Sylle, the river from which the village takes its name. Silly possesses a brewery that was founded in 1850 as Cense de la Tour, and that is today operated by the 5th generation.

From 1947 the Brewery became more prominent than the farm yet was still only producing top fermentation beer like Grisette, Saison and Scotch. Several years later in 1950 when the Brewery already had a chain of bars, it began producing a bottom fermentation beer Pils as part of its product range.

1975 is noted for the purchase of the Tennstedt Decroes Brewery in Enghien which meant that it could add Double Enghien to its range, today available in two forms: brown ale and lager.

1990 saw the creation of a white beer known as Blanche Titje. This beer together with Saison de Silly, Double Enghien and Divine, have contributed to the growth of this independent and traditionally based family business.

But it doesn't stop there! Research efforts have helped in producing the latest family beer, a pink grapefruit flavoured white beer: Pink Killer, with a bright promising future.

Over recent years the Brewery has been enhancing its export business.

Brewers Website: click here

BeerAdvocate Review :

Gouden Carolus Classic 8.5° -1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
  • More Details
Gouden Carolus, named after the gold coins of the Emperor Charles V, is brewed by the Anker brewery of Mechelen, established in 1369. This special Belgian ale is brewed using traditional methods and a recipe with top fermentation. Its high gravity combines the warmth and the freshness of ale. It improves with age and will charm you with its warm, coppery color and its rich bouquet.

 

 

Gouden Carolus ClassicGouden Carolus Classic, first colour of the "Great to Beer a Belgian" tri-colour, is the base of the series.

In an old chronicle of Mechelen we read that this emperor’s beer, named with reference to the golden coins of emperor Charles, was mainly drunk at fox hunts because “it fired both rider and steed with such enthusiasm for galloping that the hunt always took place in the best possible atmosphere”.

In spite of modern brewing technology, this beer is brewed according to ancient traditions. It unites, now as in the past, the best products of our soil: rich barley and fine hops..

Het Anker” Brewery still brews “The Emperor’s Beer” which is of guaranteed top fermentation and bottle conditioning following traditional methods. Gouden Carolus has unlimited storage (it even improves with age) and will charm you with its warm coppery colour and its rich bouquet. Ideally, serve at 8-10°C .

Enjoy Gouden Carolus Classic at leisure. The true connoisseur drinks it in small sips to enjoy it fully.

Brewers Website: click here

BeerAdvocate Review :

La Divine 8.5° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
  • More Details

Its sweet and velvety aroma leads us to a pleasant hop and woody taste. It releases a very fine, bitter even smoky and alcoholised taste at the back of the mouth.

Fresh and appealing to both the ocular and olfactory senses, start is sweet with a pleasing malt profile, the top is light to middling in its feel to the palate. Finnish is striking in its acidity, the hops joyful in their spicy presence, desert dry almost vinous aftertaste that lingers long on the palate.

 

 La Divine LogoThe top beer of Brasserie de Silly--their pride and joy.  An amber triple that is truly unique in complex taste and wooing flavor. Very rich mouth feel. The characteristics of the brewery’s special yeast are clearly present. Some residual sugars are balanced with hoppy notes infused by the abundant use of Kent, Saaz and Hallertau hops. Do not drink it too cold…let it take in the warmth of your company a bit. Take your time to enjoy. Best temperature is 45-50 F.  A living beer, refermented and bottle conditioned. The taste of this beer borders on Holiness, thus no wonder the brewer let the name point to God--a female God that is, Venus. 

Food Combinations:  aperitif, starter, main course, dessert, ...... it’s all good with this beer. Plenty of combinations possible. Hard to make a mistake with this beer! 

“The birth of Venus” painting by Sandro Botticelli (Italy 1485 BC) now at the Uffizi Museum in Florence, Italy, was partly used as background of the label.

Last century saw large farms in Hainaut brewing barley and hops. Silly is a village lying in the Ath, Enghien and Soignies triangle and is crossed by the Sylle, the river from which the village takes its name. Silly possesses a brewery that was founded in 1850 as Cense de la Tour, and that is today operated by the 5th generation.

From 1947 the Brewery became more prominent than the farm yet was still only producing top fermentation beer like Grisette, Saison and Scotch. Several years later in 1950 when the Brewery already had a chain of bars, it began producing a bottom fermentation beer Pils as part of its product range.

1975 is noted for the purchase of the Tennstedt Decroes Brewery in Enghien which meant that it could add Double Enghien to its range, today available in two forms: brown ale and lager.

1990 saw the creation of a white beer known as Blanche Titje. This beer together with Saison de Silly, Double Enghien and Divine, have contributed to the growth of this independent and traditionally based family business.

But it doesn't stop there! Research efforts have helped in producing the latest family beer, a pink grapefruit flavoured white beer: Pink Killer, with a bright promising future.

Over recent years the Brewery has been enhancing its export business.

Brewers Website: click here

BeerAdvocate Review :

Leffe Radieuse 8.2° -1/3L- 11.6fl.oz

    Delivery time:14 Days
  • Description
  • More Details

Leffe Radieuse combines a very complex taste pallet and the fruity flavors of banana, citrus fruit, coriander and cloves, with a mild sharpness. It is a beer to drink instead of complex wines, with sophisticated and complex cuisines.

 

 

InBev Brewing Kettle

 

The range was originally brewed in the town of Leffe in the Abbaye de Notre Dame by the Norbentine monks. The first Leffe beer was brewed around 1152 in this small village monastery by the river Meuse in the province of Namur, Southern Belgium.

Ill fate struck the monastery in 1440, when it was all but destroyed by a flood. Six years later a fire swept the village. Despite this, independent brewing of fine Leffe beers continued for a further three centuries until, during the Napoleonic wars the brewery was finally plundered.

Leffe beer was no more, until the descendants of the brewers struck a deal with a non-secular brewery to continue the fine tradition. Thus the St-Guibert brewery, owned by Interbrew and based in the small town of Mont St-Guibert, has been brewing under the Leffe brand name since 1952.

There are five different beers in the Leffe range. By far the two most popular (and indeed, widely available) are Blonde and Brune. Due to the prevailing preference for straw-colour, pilsner-like beers, Blonde is the favourite of the two, although all Leffe beers generally have a lovely aromatic malt character.

Until now this beer with the characteristic saturated taste has been brewed of the best natural ingredients using the special technology of high fermentation and is created for those, who know how to enjoy life. In 1952 the Leffe brewery became part of the Interbrew company. (Now InBev)

While Leffe is not brewed in the abbey itself any more, the knowledge and unique taste developed over hundreds of years is retained today. One can visit the Leffe museum in the town of Dinant. 

The serving and drinking of a Leffe is heavily ritualised and linked to the heritage of Belgian beers. The key element of this ritual is the use of a branded glass, as shown in the photograph. In Belgium every type of beer, particularly a special ale, is served in its own type of branded glass. For this reason, many pubs and bars will not normally serve Leffe in standard glasses.

The mere presence of a brand name on a glass will of course not impart any difference to the taste or texture of the beer. The type of glass however may have an influence, with a chalice shaped glass better suited for strong, richly flavoured ales such as abbey beers than a conventional straight shaped glass used for lagers  and light ales .

Brewers Website: click here

BeerAdvocate Review :

Boucanier Dark 9°-1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
Very dark colored rusty brown body. The light tan head is huge and creamy. Aroma is apples and vanilla ice cream. It also has a sour note of cherries. The taste is a bready mix of apples and raisins. Has a slight spice of nutmeg in the finish. Overall, a decent and onteresting brew.

La Gauloise Brune 8.1° -1/3L- 11.6fl.oz

    Delivery time:14 Days
  • Description
  • More Details
This balanced, brown ale has a dark ruby red colour and is clear with lively bubbles and a fine, white, generous head. Its taste is typical of the special malts and the four aromatics used. It leaves a slightly bitter aftertaste. La Gauloise Brune is best appreciated at cellar temperature (8° to 12°) and goes well with game, red meats and highly seasoned white meats.

 

La Gauloise LogoEverything began in 1858 when Martin BELOT, farmer in Purnode, started brewing a beer in his farm. In the very beginning, the beer was only brewed in the winter, when there was no work for his farmworkers on the fields.
The discovery of a well of water of outstanding quality and quantity close to the farm was, of course, an additional asset.

The brewery proposed a very wide range of products, going from table-beer to strong beers, passing through a large mix of densities, colours, bitterness and tastes.
The brewer distributed the beers himself to his customers, mostly within a few kilometers around the brewery. It was after the first worldwar that the beer
La GAULOISE top-fermented brown beer, started to be brewed.  From the very beginning, this beer has been very successful. La Gauloise brown is nowadays the oldest beer brewed and produced by Brasserie du Bocq.

The Old BreweryBrasserie du Bocq was a PLC since 1949. 100% family concern, the brewery still remains independent of all Belgian or foreign brewing groups. All the farmactivities and door-to-door deliveries were definitely stopped in 1960. The delivery of the beers started through supermarkets, drinkmarkets and beermerchants.
By taking over the Brasserie Centrale de Marbaix-la-Tour in 1967, Brasserie du Bocq added two new beers to its range of products : SAISON REGAL and REGAL CHRISTMAS. 
The Belot family decided at that period to specialize in the production of special top-fermented beers with refermentation in the bottle.

In 1983, Brasserie du Bocq stopped all production at Brasserie Centrale de Marbaix-la-Tour in order to concentrate the entire production of beers in Purnode where the production equipment is being modernized with own cash. Taking advantage of the query for traditional beers, Brasserie du Bocq started with the exportation of its products. And this became a success. Indeed, Belgian beers have an excellent reputation all over the world.  Brasserie du Bocq exports mainly to France, the Netherlands, Luxembourg, Italy, Great Britain, Spain, Switzerland, Finland, Australia, Japan … The production volume has doubled in seven years and reached almost 60.000 hectolitres in 2000. With actual sales of more than 6.250.000 Euros, Brasserie du Bocq is considered as being one of the most important independent breweries of Wallonia.

Moreover, Brasserie du Bocq has the necessary production facilities and adequate sales department in order to bear a contract brewing production. This way, the company provides an outstanding know-how and industrial tool to its customers.

Brasserie Du Bocq

Today, nothing has changed in Purnode, at least in the art of brewing. Even if the company has widely extended its local activities, it nevertheless remains a family concern.
Be sure this story will last for many years and that the beers of the Brasserie du Bocq will animate for ever and ever this charming little village of Purnode.

At Brasserie du Bocq, two brews a day are produced : one brew contents about 22.000 litres or 220 hectolitres.

Brewers Website: click here

BeerAdvocate Review :

Forbidden Fruit 8.8° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description

Hoegaarden Forbidden Fruit has a superb fruity flavor accompanied by a spicy clove aroma with a hint of smoked wood. Caramel as well as some roasted flavors add the finishing touch to the bouquet. Hoegaarden Forbidden Fruit is dark red, mellow and full-bodied with a sweet dry taste. This beer is brewed with malted barley, coriander, dried bitter orange peels and Hoegaarden yeast. Its rich and irresistible taste is a must for connoisseurs.

Gulden Draak 10.5°- 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
It is an absolute MASTERPIECE! Nice white cap head with a tremendously appealing dark brown color. Scented of light apricots with a splash of maraschino cherries. The taste is so clear and clean. I couldn't even fathom that this brew was 10.5%. Despite that I could session this beer, well maybe for about 90 minutes. It goes down with a slight oft-plum taste with crazy belgian yeasts and smooth, crispy effervescent flavors.

Mc Chouffe 8.5° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
This is a great Belgian interpetation of the style. Beautiful reddish brown. Woody hop charater with rasinious/dried fruit flavor. Malty sweet having a great character that will improve with age.

Charles Quint 7° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description

Belgian top fermenting ale having a slightly bitter taste but turning into a wonderful sweet and round taste which is very delightful. Brewed using a selection of dark malts. Best enjoyed in a chalice glass or, like at the time, in a typical earthenware mug.

Ultrabrune 10° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description

Pours to a murky brown color with a thick, creamy light brown head. It leaves a generous amount of lacing. The aroma is of candi suars, molassass, brown sugar, and dark fruits. Beautiful aroma. The flavor is candy sweet, with brown sugar and dark fruits. It is full bodied and delicious. A very surprising beer.

Nostradamus 9.5° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
  • More Details
Sour and very malty aroma. Dark chestnut brown color, big unstable head. Malty, slightly acidic, roasted flavor. Full-bodied and very complex. Maltiness well balanced by alcohol flavor. Very nice.

BRASSERIE CARACOLE

Truly artisanal Brasserie La Caracole is located in a small village Falmignoul, Province of Namur, Wallonia in southern Belgium, close to the French border. Their products are being distributed in Belgium, Italy, France, Holland, Switzerland and Japan. Their portfolio consists of four stock ales: Caracole 8% abv, Nostradamus  9.5% abv, Saxo 8% abv, Troublette 5% abv. All beers are presented in 11.6 fl. oz. / 33 ml. metal crown bottles as well as in 25.4 fl. oz. / 750ml champagne bottles with cork and metal cage. wooden-fired oven at the Caracole breweryAll styles are bottle conditioned (second fermentation with yeast in the bottle), unfiltered and unpasteurized. The recurring theme on each label is that of spiral snail shell from which the brewery takes its name. Apparently the snail is the emblem of Namur and the word for a snail in local Namurois dialect is "Caracole".
 

The Brasserie Caracole is known to warm the water with a wooden-fired oven. The bottling and labelling are made manually.

The brewery was already existing in 1766 under the name Brasserie Moussoux, then changed its name Brasserie Lamotte in 1941 and was finally taken over in 1992 to become the Brasserie Caracole.The Caracole brewery

 
 
 
 
 
 
 
 
 
 
 
 
 

Brewers Website: click here

BeerAdvocate Review :

 
 
 
 

Oerbier 9°- 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
Murky brown color. Supercharged huge foamy, rich biege head. To say the head laced nicely is an understatement. Rich combination of smell and tastes including rum soaked cherries, mocha chocolate malty sweetness, brandy and alcohol. Subtle hints fof carmel and vanillas faintly pass your taste buds. Syrupy sweet candy finish may be it's only negative trait. Smooth feel to the point of melting into your stomach. Delivers a rich belly warming alcohol pop as well.

Quintine Ambrée 8.5°- 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
Smell and taste is malty, and like the stout it has aroma of coffee and chocolate (all though not as strong).It also has an earthy aroma with floral notes, and the taste is heavy on the herbs. Together with the great balance between bitter from hop and sweet from malts, this is again a great experience in a bottle.