A vibrant pinkish-purple, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. Passionfruit and Black Currant provide a sweet offset to the sour of this ale.
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Most often drier and fruitier than the base style suggests. Fruity or funky notes range from low to high, depending on the age of the beer and strains of Brett used.
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The Flanders Red Ale is often called the "Burgundy of Belgium"—a wine-like mixed-fermentation ale with tart acidity, complex fruit character, and elegant oak aging. This iconic Belgian style represents centuries of brewing tradition and microbial partnership.
Fruit Lambics are spontaneously fermented beers from the Lambic region of Belgium that have been aged with whole fruits. The most common examples are Kriek (cherry) and Framboise (raspberry), though other fruits have been used. The fruit additions provide acidity, flavor complexity, and natural color. These beers combine the dry, funky character of base lambic with the tart, fruity qualities of the added fruit.
The Gose is a unique German wheat beer with salt and coriander, producing a refreshing, slightly sour, and strikingly sessionable beer. Once nearly extinct, the style has undergone a remarkable modern revival, driven by craft brewers' fascination with historical recipes and techniques.
Combines the profile of a sparkling wine and a relatively neutral base beer, allowing the aromatic qualities of the grape to blend pleasantly with hop and yeast aromatics.
Gueuze is a blended spontaneously fermented beer from Belgium's Lambic region. It combines young (1-2 years old) and aged lambics (3+ years old) and is then bottle-conditioned for additional fermentation and carbonation. The result is a complex, carbonated beer with layers of sourness, funk, and subtle fruit character. Gueuze represents one of the world's most complex and age-worthy beer styles.
Lambic represents beer at its most enigmatic and ancient. These spontaneously fermented beers from the Lambic region of Belgium use wild yeasts and bacteria naturally present in the environment. The result is profoundly dry, funky, complex, and intensely fascinating—or off-putting, depending on perspective. Lambic stands as direct connection to the earliest beer-making traditions, preserved through centuries in a specific geographic region.
A sour, smoked, lower-gravity historical central European wheat beer, with a complex yet refreshing character due to high attenuation and carbonation, along with low bitterness and moderate sourness.
A sour and funky version of a base style of beer.
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