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Geuze Boon 6° -37.5 cl - 12.7fl.oz

    Delivery time:14 Days
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Pours a cloudy bright orange with a long lasting white head. Aroma is barnyard-like, vanilla and floral, with an acidity in the background. Body is med-light. The flavor shows only med. acidity with a great deal of funk.

 

 

Geuze, a mixture of old and young Lambic. The young Lambic is added to cause a refermentation in the bottle making for a delightfully sparkling and dry beer that has been likened, in all seriousness, to Champagne.  

The Boon Brewery (Brouwerij F. Boon) is a Belgian brewery situated in Lembeek, near Brussels, that mainly produces Geuze and Kriek beer of a fairly traditional variety, but using distinctly modern brewing techniques and equipment. Other products of the brewery include Faro beer and Duivelsbier, the traditional beer of Halle .

The head of the brewery, Frank Boon, is considered by many to be one of the main driving forces behind the fairly recent revival of the traditional geuze and kriek beers.

Ciney Blond 7°-1/4L - 8.4fl.oz

    Delivery time:14 Days
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Sweet & citrusy. Yeasty & hay. Sour cherry hops. Sugar. Golden amber clear with light lacing white head. Medium body & light carb. Feathery. Papery & bit of metal. Light sweetness, sugar & citrus. Hops gives bitter end. Kind of watery but pleasant.

23 June 1978: a milestone in the history of special beers. That day a Cuvée de Ciney Brune was drawn for the first time in café "Rubens", underneath the church tower of the pleasant Walloon village of Ciney. It was Roger Demarche who designed this beer and toured the region to sell the first barrels. The beer was successful and soon developed from a local beer into a national asset. Its success meant that in 1980 a crisp blonde beer joined the powerful brunette. Halfway the 1980s this top-class beer was perfected and was known from then on as Ciney. Now that Ciney is part of Alken-Maes it will get every opportunity to satisfy consumers throughout the country.

Product specifications:
High-fermentation beer staying clear at low temperatures unlike other special blonde beers. Alc. 7 % vol.
Flavour: A mild and pure blonde beer, with a fruity flavour set off by a well-balanced pleasant bitterness.

Serving hints:

  • Store the bottles at 6°C
  • Pour into a degreased, dry glass, making sure the bottle does not touch the foam.
  • Pour slowly and carefully to create a nice large head.
  • Put the glass and bottle on the appropriate coasters.

Ciney is characterised by the traditions of a village where people enjoy life. This tradition is reflected in the beer’s personality. Ciney is still brewed according to the original recipe.

 

Brewers Website: click here

BeerAdvocate Review :

Floreffe Triple 7.5°-1/3L - 11.6fl.oz

    Delivery time:14 Days
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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.
Nice clear orange color, off white head and decent lace. Nose is sweet, banana like, malts, ripe fruit. Front is malt sweet, the top light, the finish is dry, acidic, moderate carbonation and a touch of hops. Much better than the 'Blonde', more sting to this beer, more flavors to please the palate.

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 :

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

    Delivery time:14 Days
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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 :

Floreffe Blonde 6.5°-1/3L - 11.6fl.oz

    Delivery time:14 Days
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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.
Clear golden colored, fantastic big white lasting rocky head. Hoppy and yeasty aroma, not very strong but nice. Pleasant soft hoppy flavor, balanced, not too complex though. Very nice finish, makes you want to drink more and more. One of the few relatively low alcohol blonde beers i really like.

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 :

Corsendonk Pater 7.5°-1/3L- 11.6fl.oz

    Delivery time:14 Days
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The Corsendonck Pater beer is a brown beer surprisingly sweet related to its alcohol degree (7.5%). It's a top fermented, unfiltered and non pasteurized beer made according the old recipes of the Corsendonk abbay. Its smart bottle has no label but a religious silk screen drawing.

History : the Corsendonk brewery was founded in the XV th century by the Augustinians on an estate inherited from Maria de Corsendonk, daughter of the Duke of Brabant. The closure of the abbay was ordered in 1784 by the Emperor Joseph II. The brewery tradition was kept alive during the XXth century by Antonius and then Joseph Keersmaekers. This beer is now brewed by the Van Steenberge brewery.

Brewers Website: click here

BeerAdvocate Review :

Chapeau Banane De Troch 3.5°-1/4L - 8.4fl.oz

    Delivery time:14 Days
  • Description

Pours a pale golden yellow with a very bubbly, foamy short head. Good carbonation. Nose is immediately bananas, real bananas, not some crappy sugary fake smell. Smells sweet. Taste is sweet. However, not syrupy like most lambics. Very banana-y, very nice, very REAL.

Chapeau Abricot De Troch 3°-1/4L - 8.4fl.oz

    Delivery time:14 Days
  • Description
Poured out a pale, cloudy light orange color, topped by a bubbly champagne like head that dissapears quickly. Lace? What lace? The nose is unmistakable apricot, but slightly tropical as well. There is some dry musty yeast notes as well. The taste offers a blend of sweet and sour, with the apricot fruityness leading the way.

Boucanier Golden Ale 11°-1/3L -11.6fl.oz

    Delivery time:14 Days
  • Description
High fermentation, non-pasteurised, fully natural product, refermentation in the bottle and keg. Kind of malt is "Scarlet pilsener malt " Purified water from the brewery's source Yeast developed and cultured in our laboratory Types of Hop: Hallertau, Saaz, Spalt Not used: spices, aromatic herbs.

Grisette Fruits Des Bois 3.5° -1/4L- 8.4fl.oz

    Delivery time:14 Days
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Scintillating, fresh and delicately flavored, Grisette Fruits des Bois is a light, refreshing beer that is brewed with the best malt and wheat. This blend creates a riot of sweet yet slightly bitter tastes redolent of wild berries and other exquisite fruits of the forest.

 

 

 

Grisette Fruits Des Bois Beer LabelAt the start of the century, in Hainaut, every small brewery produced a top-fermenting beer which was drawn from wooden barrels. This traditional beer was the pride of the local breweries and quenched the thirst of the most demanding customers !

At the St-Feuillien Brewery, this beer, of which the formula is a carefully kept secret, was called the Grisette. For some years now, the St-Feuillien Brewery has revived the tradition and now offers four new types of Grisette beer.

The Friart Brewery was founded in 1873. At that time, different types of light beers were produced there, including the Grisette, a heavier beer, which was consumed in cafes in and around Le Roeulx.

In 1920, production was transfered to more modern buildings where most of the current installations can still be found. This brewery dates from 1893. From 1950, a wide range of beers began to be brewed here (Pils, Belgian, pale ale, stout, etc.) and, of course, St-Feuillien.
For reasons relating to the sector, the production of most of these beers was stopped in 1970 and attention was then focused on the production and commercialization of St-Feuillien.

Since then, the equipment has been constantly upgraded, but no changes have been made to the traditional production principle of the beer that is brewed here.

Brewers Website: click here

BeerAdvocate Review :