Belgium

Dark brown-red with a compact, creamy head, this strong Belgian ale combines caramel, mocha and chocolate with dark fruit and roasted malt. The palate begins soft and rounded, then builds through hop and roast-derived bitterness toward a poised balance of bitter, tart and sweet. Serve cool with braised beef, aged Gouda, chocolate cake or toasted nuts; the layered finish rewards unhurried sipping.

Golden and crowned with a generous white head, this Trappist tripel combines rich fruit with floral notes and elegant spice. Smoky nuance and vanilla sit against sweet malt, while a velvety texture is checked by measured hop bitterness. Orange peel and red apple shape the refined finish. Serve cool with grilled fish, roast poultry, washed-rind cheese or a lightly spiced curry.

Powerful yet polished, this dark Trappist ale opens with luscious fruit, chocolate and a soft floral lift. Creamy caramel moves into mocha and fine spice, followed by candied fruit and a persistent warming finish. The larger bottle is designed to mature gracefully. Serve cool in generous glassware with braised beef, aged blue cheese, fruitcake or dark chocolate, allowing time for the aromas to unfold.

Round, warming and complex, this Belgian strong pale ale layers orchard fruit, spice and malt over a delicate sweetness. Fine hop character and mild bitterness keep the palate composed, while three yeast strains contribute aromatic depth. The finish is strong, long and dry-bitter rather than cloying. Serve cool with blue cheese, dark grain bread, roast pork, pâté or herb-roasted chicken.

Grapefruit, white-fruit esters and clove lead this classic Belgian saison, followed by gentle malt and a firm, clean bitterness. The palate is complex yet dry, with lively freshness and no residual sweetness weighing down the finish. Serve slightly chilled with mussels, asparagus, grilled meats, farmhouse cheeses, herb-led dishes, savoury stews or moderately spiced Asian food.

A highly hopped Belgian IPA with a powerful aroma and a firm, structured bitterness. Citrus notes lead the profile, followed by a measured layer of spice that gives the palate extra definition. The malt remains present beneath the hops, bringing balance without softening the beer’s decisive character. A dry finish carries the citrus and spice cleanly. Serve cool with grilled sausages, fried chicken, sharp cheddar or spicy vegetable dishes.

An amber Belgian saison with a light, refreshing profile and a measured balance of fruit, sweetness and bitterness. Kent and Hallertau hops bring gentle herbal definition, while malt and yeast shape a smooth, subtly fruity centre. The palate stays composed and easy-drinking, finishing dry enough to keep the soft sweetness in check. Serve cool with roast chicken, grilled sausages, mussels, washed-rind cheese or herb-led vegetable dishes.

Roasted malt, caramel malt and pale malt create a dark, concentrated stout with layered toast and caramel depth. Nugget hops add firm definition, while the brewery’s house fermentation contributes a slight acidity that keeps the palate lively. Bottle refermentation brings further structure and allows the beer to develop with time. Serve cool with beef stew, smoked meats, aged cheddar, roasted mushrooms or dark chocolate.

Ripe peach gives this fruit lambic a generous orchard-fruit character, balanced by a delicate line of traditional lambic tartness. The palate is bright, rounded and lightly sparkling, with the fruit remaining clear through the refreshing finish. Its balance leans gently sweet without losing acidity or lift. Serve well chilled as an aperitif, or pair with fresh goat cheese, glazed pork, fruit tarts, vanilla desserts or lightly spiced dishes.

Deep and complex, assembled entirely from lambics brewed by 3 Fonteinen. A higher proportion of mature components, including lambics aged for extended periods, gives the blend greater depth than the brewery’s classic Oude Geuze. Spontaneous fermentation and careful blending create a layered, developed profile with a lively, food-friendly structure. Serve cool rather than ice-cold with aged Gouda, roast poultry, charcuterie or mushroom dishes.