A purebred Belgian Kriek with the full fruitiness of fresh cherries and the refreshingly sour twist of lambic.  Belgian cherries are added once a year following harvest, after which the cherry lambic is blended with young lambic to deliver a perfectly balanced beer.

Lambic Kriek

Color and Sight:
Dark Chocolate Brown with a compact foam, white-yellow, stable and creamy. Odor Touches of caramel, mocca and chocolate. Spices such as licorice and coriander are also present. 

Taste:
Initially a very pleasant sensation in the mouth of alcohol and softness. It is followed by a growing bitterness, which comes partly from hops, but also from roasted malt and chocolate malt. 
Towards the end, pleasant balance between bitter, sour and sweet notes.

Delirium Nocturnum

The authentic, dark red tripel.

Such an impressive symbol that has been around for more than 6 centuries requires an equally impressive beer. Like the dragon at the top of the city, Gulden Draak has been one of the world's best beers for years. It is a dark tripel, which in itself makes it an exceptional beer, but the complex taste with notes of caramel, roasted malt and coffee makes it unique.

For the secondary fermentation use is made of a wine yeast that determines the unparalleled taste and that ensures the long-term taste evolution (= living beer). The older the beer gets, the more aroma it gets and the fuller the taste and color become.

www.guldendraak.be

Gulden Draak Classic

An exceptional quadruple amber.

The particularly rich and complex taste palette and the full head are also found in the Gulden Draak 9000 Quadruple. The sweet notes of caramel are, however, reserved for the Gulden Draak Classic.

The new recipe based on 4 different malt varieties gives the Gulden Draak 9000 Quadruple a deep golden amber color and a slightly fruity aroma. Together with the soft and slightly sweet taste, this provides a beautifully rounded bouquet with notes of dried fruit.

Just like the other specialty beers from Brewery Van Steenberge, Gulden Draak 9000 Quadruple is a high fermentation beer with secondary fermentation. For the secondary fermentation use is made of a wine yeast that not only contributes to the unparalleled taste but also ensures a long-term shelf life with taste evolution.

www.guldendraak.be


Gulden Draak 9000 Quadruple

Deep dark, rich and powerful.

The Gulden Draak Imperial Stout is a dark brown to black-colored beer and is the heaviest beer in the Gulden Draak range with its 12° alcohol percentage volume. The typical roasted taste is obtained by adding roasted, caramelized malt that is used exclusively for this. It is a very well-balanced heavy beer.

The aftertaste is rich and powerful. When tasting this specialty beer you discover aromas of banana and chocolate. The secondary fermentation works beautifully and will perfectly balance the higher alcohols.

www.guldendraak.be

Gulden Draak Imperial Stout

Dark, heavy smoked beer

For the creation of the Gulden Draak Smoked, we go back to the ancient tradition of malt drying: smoking malt. This resulted in a smoked touch of the malt which you afterwards also could find in the beer. This typical smoky taste was lost over the years because the malt drying techniques were made considerably more efficient. 

The use of smoked malt in combination with the specialty of Brewery Van Steenberge has a spectacular result: a heavy quality beer of high fermentation with a secondary fermentation in the bottle, baptized as Gulden Draak Smoked. The smoked malt in the recipe gives the beer a velvety soft roasted taste.

www.guldendraak.be

Gulden Draak Smoked

An ode to six generations of master brewers.

Gulden Draak Brewmaster is an ode of the sixth generation master brewer to previous generations of brewers at the Van Steenberge brewery, to the craftsmanship of our traditional brewing art and in particular to the fifth generation of brewers: Jozef Van Steenberge, who immersed himself in the year 1975 the specialty beers, combined with the experiments of the new 'Craft beer world'.

At the Gulden Draak Brewmaster, the brewers will let the basic brew of the Gulden Draak Classic mature in wooden barrels from distilled drinks, depending on availability.

www.guldendraak.be



Gulden Draak Brewmasters Edition

Rochefort 6 (red cap, brown beer, 7.5% ABV). Reddish colour, brewed only about once per year, representing approximately 1% of total beer production. This beer begins with a density of 16.5º Plato is 7.5% ABV. “Rochefort 6” is the oldest Rochefort Trappist beer, and was brewed empirically until the end of the Second World War. Until 1958, this was the only Rochefort beer that was bottled in both 33 cc bottles and 75 cc bottles. It has a strong malt taste and is slightly bitter.

Trappistes Rochefort 6

Was first brewed in 1934 and the recipe has not changed since 1956. It is made with pale candy sugar and has a very pale color produced from a mash of light pilsener malts. Styrian Goldings hops are used along with some German varieties and the classic Saaz pilsener hop. After a long secondary fermentation, the Tripel Westmalle is bottled with a dose of sugar and yeast. This beer holds up well in the bottle over time and seems to soften with age.

Westmalle Trappist Tripel

Boon Geuze Mariage Parfait has an alcohol content of 8%. It consists of 95% mild lambic, aged at least three years and specially reserved for this purpose, and 5% young lambic. The latter provides the fermentable sugars and wild yeasts. After mixing in a vessel of 25,000 litres, the wort (unfermented mixture) is filtered and chilled. If we are bottling, we bring it back to fermentation temperature. The bottles are placed in a climate-controlled space for the secondary fermentation. This is followed by maturing at low temperature for at least 6 months. Want to know the bottling date? Simply subtract 20 years from the “best before” date!
The soft, mildly sour berry taste, harmonises with the oak barrels’ aromas in which Geuze Mariage Parfait has ripen. The body speaks of vanilla followed by a bitter aftertaste of cloves that becomes increasingly intense. Sublime.

Geuze Mariage Parfait

Ganz dem Frühjahr entsprechend ist unser Maibock ein leichterer Standesvertreter, als die dunklen Doppelböcke aus unserem Haus. Seine goldgelbe Farbe und das malzige Aroma gehen harmonisch mit der durch Hallertauer Hopfen abgemilderten Süße eines echten Bockbieres einher.

Ein handwerklich hochwertig gebrautes Starkbier als typischer Vertreter eines traditionsreichen Bierstils.

Diese naturtrübe Bierspezialität schenken wir ab Anfang März nur für kurze Zeit aus.

Maibock/Goldenbock

The Bavarian brewers have been masters in their trade for centuries and therefore also brew excellent pils beers. Indeed it was a Bavarian master brewer that brewed the first beer according to the pilsner method in the town of Pilsen! The glimmering, light-yellow Ayinger Bairisch Pils has the fragrance of aromatic hops from the “Hallertau” region of Bavaria (only these are used in the Ayinger beer specialties!). The beer is highly fermented and therefore smooth on the initial taste sensation, but also mild and sparkling in body. Our pils is accentuated by the floweriness of the hops aroma and has a more pronounced bitterness on swallowing, which quickly fades from the taste buds.

Bairisch / Bavarian Pils

bottling date: 19/09/2023

For this Rabarber, we macerated rhubarb from De Groentelaar, an all-organic farm in Pepingen, Pajottenland. We used one-, two- and four-year old lambik. The weighted average age of this blend is more than 27 months and the final fruit intensity hits 265 grams of rhubarb per liter of Rabarber.

3 Fonteinen Rabarber (season 22|23) Blend No. 102

For this Oude Geuze, we blended three different barrels of lambikken, originating from seven different brews, brewed by two different brewers. A blend of one- and three-year
old lambikken, in a portion of respectively 55% and 45%. On the date of bottling, the
weighted average age is therefor almost 26 months. The 3 Fonteinen lambikken make 75% of the blend, and 75% of this volume has been brewed with local wheat and barley. While bottling, we added a bit of honey to the blend.

3 Fonteinen Oude Geuze (season 22|23) Blend No. 53

The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter.

Oude Quetsche Tilquin à l’ancienne (2023-2024)

Un Viernes 13 de Octubre (de 2017) junto con nuestros amigos de Jester King Brewery, elaboramos esta American Wild, a la cual añadimos Romero y Callampas de los bosques de Valparaiso. Posteriormente fue fermentada y madurada en barricas de vino Carignan, para así obtener una cerveza única y mortal!

Killer Callampa

The beers in this blend of Aoltbeer matured on average for 15 months in red wine barrels. To this blend, we added locally grown plums. This luscious beer let you feel the last rays of summer sun. Bottled Nov. 2022, 800 bottles.

Aoltbeer (2022-07) Plums

First sold in 75 cl (25.4 fl.oz.) bottles, it is noted for its copper color and as the first beer brewed by the monks of Chimay in 1862.

Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance. 

Its taste, which imparts a silky sensation to the tongue, is made refreshing by a light touch of bitterness. To the palate, the taster perceives a pleasant astringency which complements the flavor qualities of this beer very harmoniously.

This top-fermented Trappist beer, re fermented in the bottle, is not pasteurized.

Chimay Première (Red)

Straffe Hendrik is a Bitter Tripel Ale of 9% abv. The beer was originally from Bruges and brewed in Bruges by brewery De Halve Maan.

In 1981, Henri Maes and his daughter Véronique followed the demand of the mayor and created a strong blond beer for the inauguration of the statue of Sint-Arnoldus, the saint of all beer-brewers. However, the beer became so popular, that the demand for the beer continued. It was given the name of Straffe Hendrik (Strong Hendrick), since it was a rich and strong beer.

Today, Straffe Hendrik is the last authentic Tripel Ale of Bruges. 

Straffe Hendrik Brugs Tripel Bier 9°

Colour and sight: Deep dark red colour, with a light pink, compact and lacing head.

Scent: Soft fruity aroma, with hints of almond and mildly sour cherries.

Flavour: Sweet and fruity, with a nice balance between sweet and sour. An excellent dessert beer.

Delirium Red

Waterloo Double Brune

For this speciality, we use old and young lambic beer that has aged in our oak casks. When the lambic is 6 months old, we add 25% black cherries. This provokes the second fermentation. We then clarify, filter and bottle it. 
The cherries and young lambic create a red beer that is both natural and fresh, with an absolutely unforgettable sweet and sour taste. This is kriek as it should be, with nothing but real cherries and lambic. There is no place for artificial colourings or flavourings.

Kriek Boon

The heaviest of the Westvleteren beers, the 12 is a quadrupel style beer, which can be recognized by its yellow cap.

The Westvleteren 12 has always been rated high on beer reviews, and is by some considered to be the best beer in the world.

Trappist Westvleteren 12

Duchesse de Bourgogne from Brouwerij Verhaeghe is the traditional Flemish red ale. This refreshing ale is matured in oak casks; smooth with a rich texture and interplay of passion fruit, and chocolate, and a long, dry and acidic finish. After the first and secondary fermentation, the beer goes for maturation into the oak barrels for 18 months. The final product is a blend of younger 8 months old beer with 18 months old beer. The average age of the Duchesse de Bourgogne before being bottled is 12 months.

Duchesse de Bourgogne

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