Rodenbach Grand Cru Featured
Commercial Description: "A fully fermented beer with a full flavor - not surprisingly strong, but with a gentle but sharp bouquet."
Smuttynose Short Batch #10 Featured
Belgian Stout kegged 6/11/10. "The Smuttynose Short Batch Series - brewed in volumes anywhere between 20 and 30 barrels, these limited-release, experimental beers are available on draft only and found at select beer bars up and down the East Coast. We no ...
't Smisje Catherine - the Great Imperial Stout
Brewed with 7 different malts and 4 hop varieties, with a milk-chocolate and caramel aroma. Medium body, high carbonation, and a nice, dry finish. Complex and reasonably drinkable for a strong beer.
Alvinne Balthazar
Belgian style dark ale brewed with ginger, coriander, and cardamom.
BFM Abbaye de Saint Bon-Chien 2009
COMMERCIAL DESCRIPTION: "Biere de Garde matured in oak barrels, mixture of 11 barrels of 225 litters: 6 Pinot Noir, 2 Chardonnay and 1 Pinot Gris de Neuchatel, 2 Merlot du Tessin. L’Abbaye de Saint Bon-Chien, Strong sour ale, 11% vol. is a real UFO, is a ...
BFM La Torpille
Brown wheat ale brewed with cinnamon, cloves and plum juice.
Chimay
Chimay Triple has a typical golden color, a slightly hazy appearance and a fine head. Its aroma is the result of a pleasing combination of fresh hops and yeast. The beer's flavor offers fruity notes of Muscat and raisins, which gives it a particularly att ...
Delirium Tremens
The beer pours a yellowish golden hazy color with a thin cap of foam. The aroma is malty and spicy with fruit, clove and yeast. Medium bodied on the palate with some prickly carbonation. The flavors are sweet and phenolic and fruit. Spice provides some ba ...
Dieu du Ciel Aphrodite
COMMERCIAL DESCRIPTION Black ale with aromas and flavours of vanilla, dark chocolate, bourbon and roasted malt. The vanilla and cocoa marry nicely, without out-competing each other, to produce a surprisingly well balanced beer. This beer is mildly hoppy, ...
Ducyck Jenlain Biere de printemps
In 1991, the brewery decided to revive an old custom harking back to the 14th century when there were no means of refrigeration. Beer was then traditionally brewed in early December and stored over the winter under naturally cool conditions. The first bar ...