Type

"Allagash Curieux was our first foray into barrel aging. Curieux is made by aging our Tripel Ale in Jim Beam bourbon barrels for eight weeks in our cold cellars. The aged beer is then blended back with a portion of fresh Tripel. The resulting beer is soft with coconut and vanilla notes, with hints of bourbon." —brewer

"The Chimay Blue Cap, 'baptized' 'Grande Réserve' in 750 ml bottles is a dark Trappist beer with a powerful aroma, the complex flavour of which improves across the years. It was first brewed as a Christmas beer, explaining the presence of a 'vintage'. This authentic Belgian beer, whose tinge of fresh yeast is associated with a light rosy flowery touch, is particularly pleasant. Its aroma, perceived as one enjoys it, only accents the delightful sensations revealed by the odour, all revealing a light but agreeable caramelized note. It is served ideally at cellar temperature (50 to 54 °F)." —brewer

"Brewed with all-natural ingredients, including Caramel, Pilsen and Munich barley malts, and Saaz, Kent and Hallertau hops. Beer authority Michael Jackson describes Corsendonk Pater Dubbel Ale as 'a strong, Burgundy-colored ale in the style of the classic Trappist brews of Belgium. Has a very distinctive bouquet: yeasty, fruity and slightly smoky. In palate, it has notes of port, raisins and black chocolate. Matures greatly with age, becoming softer, smoother and deeper in palate. Ideally, should be stored for at least a year, and could mature for at least five.'" —importer

"A Duvel is still seen as the reference among more full-bodied ales. Its bouquet is lively and tickles the nose with an element of citrus which even tends towards grapefruit thanks to the use of only the highest-quality hop varieties. This is also reflected in the flavour, which is beautifully balanced with a hint of spiciness. Thanks to its high CO2 content, this beer has a wonderful roundness in the mouth. A Duvel is both the perfect thirst quencher and the ideal aperitif." —brewer

"Thirty-eight years we had to miss the Christmas beer but in 2002 the tradition was restored with Gouden Carolus Christmas. It's a strong, dark ruby red beer with character and contains an alcohol percentage of 10.5% ABV. Brewed in August, the beer rests a few months to reach an optimal balance. Three kinds of hops and six different kinds of herbs and spices define the rich taste of this Christmas beer. Top-class!" —brewer

"Every year on the 24th of February, we celebrate the birth of Charles Quint. Therefore we brew a special beer in limited edition called Cuvée van de Keizer ('Grand Cru of the Emperor'). This exceptional beer is a special version of the Gouden Carolus Classic, with an enriched taste palate and mysterious aromas added. The caramelised malts and its 11% alc. vol. give the Cuvée van de Keizer the warm roundness of wine together with the refreshing taste of beer. It is imperially crowned with a cork so it can be preserved for a long period of time at a constant cellar temperature of 54 °F. An imperial beer to cherish and enjoy in moderation." —brewer

"Pours hazy golden orange with a bright white head and effervescent carbonation. Aroma is slightly spicy, with notes of hay, honey, and citrus. Initial taste is sweet and malty, with mild orange characteristics and a pleasant spiciness/sharpness reminiscent of a tripel, but with a bigger alcohol punch. Moderate hop bitterness and botanical notes of coriander, cardamom, and citrus add complexity." —brewer

"Traditionally this gold-coloured beer was brewed for the knights of the Order of the Golden Fleece in 1491. Up to this very day it is still brewed according to ancient tradition with only the best products: rich barley, fine hops, the best pale malts, and herbs. Golden Carolus Tripel has a unique colour and a rich taste thanks to its well-balanced hopping. To properly savour this high-quality ale, serve cool at a recommended temperature of 45-46 °F and pour out slowly in one movement." —brewer

"This beer was obtained by fermenting 240 gr of fresh rhubarb per litre of lambic. The rhubarb has been produced locally by the Ferme de la Bosse Jauque." —brewer

"Beer of spontaneous fermentation, the Oude Roussanne Tilquin à l'ancienne is made from the fermentation of 260 g of Roussanne grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle." —brewer

"Beer of mixed fermentation, the Stout Rullquin is obtained from a blending of 7/8 of Rulles Brune (Stout de Gaume) and 1/8 of a blend of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle." —brewer

"Dark brown-red. A compact white-yellow, stable and lacing head. Touches of caramel, mocha and chocolate on the nose. Spices such as liquorice and coriander are also present. Initially, a very good mouthfeel of alcohol and softness. This is followed by an increasing bitterness, partially from the hop, but also from the roasted malt and chocolate malt. Towards the end a nice balance between bitterness, sour and sweet." —brewer