A raw (unboiled) ale infused with juniper branches and berries, made in the Nordic farmhouse tradition.

A replica of an early London porter in the year after the Malt Duties Act prevented brewers from dyeing porter black. This beer represents one of the earliest examples of the use of Black Malt, patented by Daniel Wheeler on March 28, 1817.

From the coal and limestone mining regions of Belgium's Hainaut province, Grisette was the light, refreshing ale brewed for workers who spent long days underground. It's made with a blend of barley and wheat, and fermented with a mixture of Belgian and French yeast.

The most popular beer of the late-Victorian period, this Burton IPA was brewed for the domestic UK market following the success of Export IPAs to India, Africa, SE Asia and the Caribbean over the previous 120 years.

Literally Father's Beer, pattersbier is a light golden ale monks brew for their own consumption. For centuries, pattersbiers were consumed in large quantities, up to 6 litres per day, as monks worked in their abbeys. Our pattersbier is fermented with yeast from an old Belgian monastery.

The heavy, hoppy, export porters of the 1800s changed into light versions of their former selves by the early 20th century. Dryer and slightly hoppier than traditional porters, this style existed briefly from around the turn of the century to the first World War.

A strong tradition of brewing mild dark beers took off in the 1950s as nitro taps became common in pubs. The dark, silky texture of these roasty beers suited this low-carbonation serving style perfectly.

This beautiful, copper ale with a large white foam and strong bitterness revolutionised brewing in North America after a half-century where light lagers dominated. This is the kind beer that kicked-off the craft beer revolution.

St. Bernardus ABT 12 is one of the world’s most revered Belgian abbey-style quadruples. Its roots lie in the brewing traditions of the nearby Trappist monks of St. Sixtus Abbey at Westvleteren. Westvleteren recipes were brewed under license at the St. Bernardus brewery from 1946 to 1992, when the rules for Trappist beers forced the monks at St. Sixtus Abbey to brew entirely within their own walls.

Chimay Blue is one of the most famous Trappist beers ever brewed. The monks at Notre Dame de Scourmont began brewing in 1862, 12 years after the founding of their abbey. First brewed in 1956 as a Christmas beer, this Belgian Quadruple is prized for its depth and ability to age gracefully for many years. It’s rich, dark, and contemplative - changing in the glass as it warms up and loses carbonation.

Averbode is the result of a collaboration between Norbertine Abbey of Averbode, a monastery founded in 1134, and Brouwerij Huyghe, a famous Belgian family brewery founded in 1906. Averbode Abbey has played a role in Belgian brewing for centuries and was destroyed and rebuilt several times through wars and political upheaval. The modern Averbode beer is from 2014, reviving a long tradition of monastic brewing that connects Belgian history with contemporary Belgian brewers. This Belgian Golden Ale balances soft malt sweetness with gentle bitterness and a touch of spice from traditional Belgian yeast.

A classic example of historic sour Belgian beers and a living expression of a style that goes back centuries. Duchesse de Bourgogne is one of the most celebrated examples of a mixed-fermentation Flemish red ale, a historic style from the Flanders region of Belgium. Brewed by the family-owned Verhaeghe brewery in Roeselare (founded 1885), this beer reflects a regional tradition that dates back to the 17th and 18th centuries, when brewers matured beer in large oak vats (called foeders) to develop complexity and character.

Made by the only Trappist brewery in The Netherlands, La Trappe is the first beer to carry the name Quadrupel. This is a strong, slow-sipping beer with aromas of dried dark fruits.