Here is a detailed list to help you make your choice among all the styles of beers we offer.
Salt, wheat and coriander base, generally not very bitter, sweet, acidic and mineral.
Not very bitter, due to the flavors of the dry hopping hops, often citrusy or exotic, beer more fruity than bitter.
High fermentation, flavors marked by the strong presence of hops, moderate to strong bitterness and resinous notes.
Dry and sour beer, acidity brought by a spontaneous fermentation with the bacteria present in the air in the valley of Lambec, in Belgium.
German seasonal beer of low fermentation, with a hoppy taste. Sweet and malty attack with a moderately dry finish. Moderate bitterness. Kept for six months in barrels before being served.
Very fruity and round flavors in the mouth, very light bitterness and fruit juice texture, due to the brewing with oatmeal or sometimes lactose.
Brewed with fruits and lactose, generous and greedy texture, also called "pastry" beer. This method is used in conjunction with other beer styles.
Very similar to Stout, it is generally lighter in alcohol and contains more grain.
Very similar to a Gose, except for the absence of salt and coriander seeds, the acidity is mainly brought by the use of fruits or lactic ferments.
Brewed with roasted malts, coffee, candied fruits, sometimes licorice, cocoa and oats, often very bitter, some can be very greedy and more like a dessert.
Brewed under the control of Trappist monks in an Abbey, high fermentation, aromatic power and high alcohol content.
They are wheat beers, meaning that they are made of 50% wheat, which is more important than other beers. They are generally light, summery and refreshing.