Dageraad Brewing

Tart and fruity in character, with defined berry flavour and a bitter hop finish. This beer carries seven per cent alcohol and forty bitterness units. Within its India pale ale style, the fruit note is clearly defined, and the documented finish is both bitter and hop-driven. The stated alcohol and bitterness figures accompany that sensory description.

Mission figs deepen this Belgian abbey-style dubbel, joining caramel, raisin, plum and brown sugar over a rich malt base. A touch of nuttiness and gentle wood character adds savoury detail, while bottle refermentation gives the traditional profile further dimension. Serve slightly cool with roast duck, braised beef, aged Gouda, walnut tart, fruitcake, mushroom dishes or dark chocolate.

Fine bubbles and herbaceous hops give the palate a bright, lively start. Citrus zest, fresh grass and restrained Belgian esters sit over a light grain base, while Brettanomyces adds a measured, earthy funk rather than overt weight. The finish is dry, gently bitter and notably refreshing. Serve well chilled with mussels, roast chicken, chèvre, herbed sausages or a crisp green salad.

A dark, weighty double stout with roasted malt at the centre and a notably creamy texture. The profile is full and concentrated, yet the roast remains clear rather than muddy. Malted barley, sugar and oats build a broad base for the beer’s deep character, with the richness carrying steadily through the finish. Serve lightly chilled with braised beef, blue cheese, chocolate cake or roasted nuts.

Belgian yeast character meets a juicy, modern hop profile in an expressive hybrid IPA. Papaya and guava lead the aroma, followed by soft cereal grain, a touch of vanilla and a smooth, rounded palate. Resin, pine and gentle bitterness bring definition to the finish, balancing the tropical fruit and subtle sweetness. Serve cold with fried chicken, grilled pork, spicy noodles, washed-rind cheese or a richly topped pizza.

Lively bubbles and herbaceous hops frame a light, dry table beer with subtle mixed-culture complexity. Brettanomyces brings a gently rustic edge, while barley, wheat and oats give the palate enough texture to remain composed and satisfying. The finish is crisp, savoury and refreshing rather than heavy. Serve cool with roast chicken, grilled sausages, moules-frites, soft-ripened cheese or herb-led vegetable dishes.

Passionfruit and guava give this mixed-culture saison a vivid tropical core. The palate is fruity, tangy and herbaceous, with fermentation complexity keeping the ripe fruit from feeling simple or overly sweet. Its energetic balance makes it both distinctive and refreshing. Serve cool with grilled prawns, fish tacos, roast pork, goat cheese, spicy chicken, fruit salads or herb-led dishes.

A strong Belgian-style golden ale takes on added depth from ageing in Sauternes barrels. The sweet-wine oak brings fruit and vinous complexity, working alongside the spicy, fruity character of Belgian yeast. Rich and layered without losing its ale structure, it suits foie gras, blue cheese, roast poultry, fruit desserts or toasted nuts when served cool.

Bright citrus and subtle earthiness frame this Belgian-style wheat beer, with grains of paradise adding peppery lift and sumac sharpening the aromatic profile. Wheat and oats contribute a creamy mouthfeel, while the finish remains fairly dry and refreshing. Serve cool with grilled fish, prawns, lightly spiced chicken, salads, fresh cheeses or dishes finished with herbs and citrus.

Roasted malt and coffee lead the aroma, joined by red-berry esters from the Belgian yeast. The dark appearance suggests weight, but the palate remains notably light and drinkable, moving toward a crisp finish rather than dense sweetness. The result is compact and composed. Serve cool with smoked brisket, roast mushrooms, aged cheddar, chocolate cake or coffee-rubbed pork.

Guava, passionfruit, pineapple and citrus form an abundant tropical profile, driven by Rhapzody, Nectaron and CIP076 hops. A thiolized yeast strain amplifies the fruit character and gives the beer an especially expressive aromatic lift. Malted barley, wheat and oats provide the grain base, keeping the palate rounded beneath the vivid fruit. Serve well chilled with spicy noodles, grilled chicken, fish tacos or firm cheese.

Balaton cherries bring lush, dark-red fruit to this barrel-aged sour, while bittersweet cacao nibs add depth without turning the beer heavy. Bright acidity keeps the palate lively, framing the fruit and chocolate notes with a clean, balanced structure and a gently savoury finish. Serve cool rather than ice-cold with roast duck, aged cheese or a restrained dark-chocolate dessert, allowing the cherry and cacao detail to open in the glass.

Spicy ginger and juicy peach feature in this crisp, sessionable witbier. The exact product record identifies it as a Pride release and lists four-point-two per cent alcohol. Its description calls the combination balanced and refreshing. Those details keep the copy centred on the documented peach, ginger, crispness, sessionable character, balance and the beer’s stated alcohol figure.

This lager is brewed with Vienna malt and carries pretzel-like breadiness, sweet honey and caramel malt tones, while noble hops are recorded with gentle spice. The exact product description also records a crisp, clean character and calls it suitable for a session. Those documented details place breadiness, honey and caramel alongside hop spice, with the beer’s crispness and cleanliness stated directly by the source.

Black in colour yet light on the palate, this lager shows gentle roastiness and a crisp finish. A second official description adds clean, toasty malt, a subtle floral note and wild black rice. The beer remains crisp and dry despite its dark appearance, and the merchant’s exact product record lists grilled meats or seafood as pairing suggestions.

This Belgian-style table beer is lightly spiced with coriander and brewed with oats for a silky mouthfeel. The official page lists malted barley, oats, coriander, hops, yeast and water, together with four-point-five per cent alcohol. Bottles undergo a secondary fermentation for natural carbonation and an extra layer of complexity. The brewer positions it for a sunny patio or after a long day’s work and lists it as available year-round.