Unpredictable and lots of fun.
A base Session IPA barrel aged in Cherry Wine barrels with the addition of Brettanomyces yeast.
Style: Session IPA
Oude Geuze 3 Fountains is a completely natural geuze consisting of an assembly of 1, 2 and 3 years old lambic aged in oak barrels.
These labels is a natural, unfiltered beer that undergoes secondary fermentation spontaneously at least 6 months even after bottling on the bottle.
Oude Geuze 3 Fountains can be stored up to 10 years in a stable, cool cellar after bottling date. Oude Geuze, long preserved in terms of acidity is softened but gets more complex taste tests.
Style: Oude Geuze
Saisons have been around for ages. Traditionally brewed by Belgian and French farmers to provide refreshment during harvest. I'm guessing that flavour wasn't a main concern back then; the priority was to provide a beverage that was safe to drink, because water usually wasn't. Never the less, over time they developed a beverage chrarissed by beer geeks of the modern world. The alcohol content was low, so the workers could consume enough to keep hydrated and still perform their job: To load the barn with enough barley for next years brewing season. I bet these hardworking, humble farmers never imagined, that centuries later, their style of brewing would inspire brewers from all over the world. As all our beers, this is a very modern, you might say new world, interpretation of this style. Based on the tradition we have used a French Saison yeast, which provides a plethora of funky, earthy, very "Belgian" flavours. From there we have upped the ante a fair bit by doubling the amount of malt, and thereby the alcohol, and loaded the kettle with punchy Nelson Sauvin hops. Unlike the original, this is not a beer meant to be drunk by the gallon. Moderation is the key for full enjoyment of all great beers.
Imagine, if you will, a theoretical macro-brewed lager. Crisp, straw-coloured, unchallenging lager. Now, try to imagine what its opposite would be. You could be imagining the 8 Wired Feijoa Sour. Different in almost every regard: a sour lambic beer brewed to a quite emphatic 9.5% alcohol, flavoured with New Zealand feijoas and aged in Pinot Noir barrels. It should be noted that where other breweries may flirt with barrel ageing, it’s a big thing at 8 Wired – at around 220 full casks, they probably have the largest stocks in the Southern Hemisphere.
This is a rippingly sour beer, one for adepts. Also, its fruit flavours don’t remain in the background like some beers in similar styles, so you’d best enjoy the Kiwi speciality. If you can check those particular boxes, this is an absolute treat – surprisingly refreshing for a beer so packed full of flavour.
Style: Sour/Wild Ale
This culinary delight is a rich farmhouse-style saison brewed with a generous helping of aromatic Turkish bay leaves and a dose of coarsely ground Tellicherry black peppercorns. The wild fermentation is finished off with cultured brettanomyces, which lend a noticeable sour note. As a collaboration between celebrated Louisville chef, Josh Lehman, and the brewers at Against the Grain, this beer highlights the interplay of cooking and brewing in a single glass. Complex, yet refreshing, this beer has a wild, perfumey aroma that prepares the palate for the tangy, yeasty flavor that mingles with spiciness from the spices as well as the phenols produced in fermentation.
Another Funked Up Belgian style saison finished with Brettanomyces. The grain bill includes Pilsner, Vienna and Munich malts. The addition of spelt provides a crisp, dry finish and 60# of honey gives it a complex sweetness and lighter body. We fermented with a Belgian Saison yeast and then tucked this away for 6 months in steel wine barrels where we added the juice of hundreds of pounds of cantaloupe and honeydew melons. Then inoculated the barrels with a wild yeast, Brettanomyces Bruxenellenis to eat the extra melon sugar and produce funky flavors. If that is not interesting enough we bottle and keg conditioned (naturally carbonated) the entire batch using only yeast, more honey and melon juice (that’s crazy stuff there folks). The resulting beer is fresh, fruity and funky.
This beer was made in homage to what the monks left behind in the garden of earthly delights. Our Belgian-style Abbey Ale is brewed with Belgian Pilsen malt, a dash of wheat and additions of dark Munich and Caramel malts. Hopped in the mildest to provide a simply, subtle balance, this beer is a showcase for malt and the star of the show: yeast. Belgian Abbey yeast was used for primary fermentation, and then we aged this beer for nigh on 9 months with Brettanomyces for a biiiiiig fruity, complexity and a dry finish to balance out all that caramel goodness. Like a plum tart, this beer has juicy fruitiness, and a browned, sugary maltiness. Those monks may take a vow of silence, but this beer speaks volumes.
Style: Belgian Strong Ale
This Belgian table bier is a traditional entry into the Session category. It is meant to be consumed with food but also stands well on its own. Look for
a smooth malty body with hints of biscuit and rye. The hops are subdued and mostlypresent as a bittering agent. The yeast plays a prominent role increating bready and lightly fruity notes.
Style: Belgian Blonde Ale
This frambozenbier, or raspberry beer, is brewed using Bacchus Oud Bruin which sets it apart from most raspberry beers that are based on lambic or geuze. The standout characteristic of this beer is its beautiful balance between sour and sweet with aromas of very sweet raspberries, malt and earthy yeast. Bacchus Frambozenbier is mild and slightly sour with hints of balsamic vinegar. It sparkles on the tongue and has plenty of body. The roast malt contributes a slight touch of caramel. The finish is dominated by sweet raspberries and a mild sourness.
Style: Raspberry Beer
Chimay Blue is principally distinguished by its character of a strong beer. This is a beer whose fragrance of fresh yeast with a light, flowery rosy touch is especially pleasant. Its flavour, noticed when tasting it, only accentuates the pleasant sensations perceived in the aroma , while revealing a light but pleasant touch of roasted malt. This top fermented Trappist beer, refermented in the bottle, is not pasteurised.
Style: Belgian Strong Ale
There’s plenty of fruit like orange, tangerine and sweet apples. It’s powerful and full bodied but still easy going. Although the name would suggest otherwise, it’s our favourite amongst the female clientele yet also highly appreciated by the other sex. Well hopped as always, but the obvious alcohol and the massive malt and fruit character restrict the hops to the background, only to reveal itself in the finish. Full bodied, notes of champagne. Champagne mousse after pouring in the glass. Grapes and a hint of mandarin curacao in the aroma, together with a hint of vin mousseux. Malty sweet flavor, immensely full bodied, with mandarine curacao and vinous notes. Thick mouthfeel, just a touch of yeast in the aftertaste. It’s a huge beer.
Style: Barley Wine
De Molen is well known for the big dark ales, and also the lighter pale ales and IPA’s. But a great brewer can turn their hand to any style. Heen (‘ee’ is pronounced ‘a’, as in hate) & Weer translates as ‘Back & Forth’, and is De Molen’s take on a Belgian Tripel style.
The Belgian yeast aromas are present, but there is also a big malt sweetness as some peppery spice.
This follows through in the flavour. An initial sweet malt hit offers brown sugar, ripe fruits and an alcohol warmth. Then the bitterness works to balance the sweetness, much higher than a normal tripel. Coriander and a little peppery bite aid the hop bite to produce a lingering bitter, spicy finish.
Style: Abbey Tripel