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Blondie — sour ale with raspberry and lemon cookie. A collaboration with Moscow bar Neighborhood. The sour is based on the popular infusion Blondie.

About the Brewery
The craft brewery Black Cat is located in Moscow. It was founded in 2015 by friends Andrey and Max, who fell in love with craft beer during a trip to the US and decided to join the growing craft revolution. Later they were joined by Kirill, specializing in dense and strong beers, as well as another Andrey, responsible for design and spontaneous fermentation ales.
The symbol of the brewery is a black cat — a figure that has always represented protest and individuality in literature. That is exactly what Black Cat beer has become: unusual, bold, and memorable.

"Trabanco" Natural is a still extra brut cider made from apple juice through fermentation with natural yeast cultures in chestnut wood barrels. The cider has a dry taste with a pronounced acidity, pairing well with most dishes. It is recommended to pour it into the glass from a height — this not only showcases the cider’s sparkling color but also enriches the drink with oxygen.

About the Brewery
The company Sidra Trabanco was founded in 1925 by the Trabanco family in Asturias, Spain, as the realization of Emilio Trabanco’s dream. Emilio was a true cider enthusiast and had been making cider for himself and his neighbors for many years. The early years brought many challenges: heavy rains, slow-ripening apples, and sometimes harvesting even had to take place just before Christmas. Still, Emilio persevered, caring for his orchard day after day.
In 1963, a generational change took place: Emilio’s children, Vincent and Alicia, took over management. They introduced innovations into the production process. Vincent also gained recognition as one of Asturias' best cider tasters, being the first to launch cider bottled immediately after fermentation. This drink, with its characteristic bitter aftertaste, became an instant sensation with many fans.
The Trabanco children were deeply involved in cider making. Early in the morning, they would pick apples in the orchards, load them into presses, and only afterward go to school. As they grew, their passion for cider making increased, and they began offering recipes and new ideas. In 1987, one of them, Samuel Trabanco, opened a modern, well-equipped factory. In 2010, Sidra Trabanco moved to a new building, conveniently located in the middle of the family orchards and fitted with state-of-the-art production lines.

An American-style amber ale with a smooth, drinkable, elegant flavor and aroma. Hops of the Columbus, Mosaic, and Citra varieties combine to give the beer a light fruitiness and a balanced bitter aftertaste, complemented by notes of lightly toasted biscuit and caramel. It pairs well with snacks, roasted meats, fried fish, burgers, and cheeses.

About the Brewery
BrewDog is a Scottish brewery and an icon of Old World craft brewing. It was founded in 2007 by two friends, James Watt and Martin Dickie, both 24 at the time. Their goal was to show beer lovers a different world of brewing — free from commercial, boring, and indistinguishable samples.
The friends not only created a unique brewery offering products radically different from what was available on the British market, but also built the largest independent brewery in Scotland. By 2014, production volume had reached 9 million liters, and the company operated 26 of its own bars. James Watt and Martin Dickie became true folk heroes.
When they started their business, they raised private capital from 1,300 independent investors. Today, that number has exceeded 15,000. BrewDog’s commercial success is undeniably built on the consistently high quality of its beers, which regularly take leading positions in both professional and amateur beer rankings.

"Steppe & Wind" Traditional Mead is a classic mead created from floral honey fermented with oak chips. Wine yeast adds a special authenticity to the recipe. This mead doesn’t overwhelm the taste buds but gently caresses the palate. It’s Steppe & Wind Meadery’s perfect vision of balance at an affordable price. Treat yourself to a true traditional mead!

About the Brewery
Steppe & Wind Meadery is a Russian family meadery from Orenburg. Its founder, Danila Ivanov, came up with the idea of mead making in 2014 — but not the rustic drink that knocks you off your feet, rather a "new school" honey beverage: a beautiful, aromatic honey-fruit wine that could proudly stand alongside other noble drinks.
The trademark "Steppe & Wind" was registered in 2017 after several years of successful experimentation. The name came naturally, inspired by the location. The meadery is situated on the border of Europe and Asia, where strong steppe winds blow and bees can be seen flying far and wide.

"Fatum" West Coast Double IPA is a strong Double IPA brewed with barley and wheat malt, various hop varieties, and specially prepared water. The beer has a gravity of 18% and a pronounced bitterness at 75 IBU, achieved through double hopping with Citra, Columbus, and Falconer hops. This hop richness gives the beer citrus, floral, fruity, pine, resinous, herbal, and spicy notes.
The beer is unpasteurized and unfiltered, which makes it lively and fresh. Despite its high alcohol content (8.2%), the alcohol is barely perceptible in the taste, creating a pleasant warming and intoxicating effect. It is recommended to pair this beer with spicy and flavorful dishes, grilled meats, barbecue, and hearty snacks.

About the Brewery
Paradox is a small contract brewery founded in 2013 in St. Petersburg by a team of enthusiasts and skilled specialists. Four friends, combining their unique talents, launched the project and in February 2014 presented their debut beer, "Kotsenburg Dubbel," at the Bierstube brewpub. The release was met with enthusiasm and gave the team a solid start for further development.
New varieties and product expansion are led by Vladimir Naumkin, a talented brewer and one of the pioneers of craft brewing in Russia. Also at the helm are Nikolay Valiotti (marketing), Maxim Balandin (management), and Galina Kustova (finance). Soon the four friends presented their seasonal ale, which became iconic and set a high standard for others attempting the style.
Unique brewing technology and special secret ingredients are the key factors of their success. Today, Paradox Brewery offers a wide range of beers to suit any taste — from light pale ales to raspberry porters.

The legendary South American cocktail "Michelada" made with pale lager, tomato juice, Sangrita sauce, spicy herbs, and spices. With its deep bright-red color, pleasant aroma of spices and tomato, moderately spicy taste, and subtle smoky notes, this drink is a perfect refresher on a hot day.

About the Brewery
Paradox is a small contract brewery founded in 2013 in St. Petersburg by a team of enthusiasts and skilled specialists. Four friends, combining their unique talents, launched the project and in February 2014 presented their debut beer, "Kotsenburg Dubbel," at the Bierstube brewpub. The release was met with enthusiasm and gave the team a solid start for further development.
New varieties and product expansion are led by Vladimir Naumkin, a talented brewer and one of the pioneers of craft brewing in Russia. Also at the helm are Nikolay Valiotti (marketing), Maxim Balandin (management), and Galina Kustova (finance). Soon the four friends presented their seasonal ale, which became iconic and set a high standard for others attempting the style.
Unique brewing technology and special secret ingredients are the key factors of their success. Today, Paradox Brewery offers a wide assortment to suit any taste — from light pale ales to raspberry porter.

Tea drinking is an ancient tradition that brings friends and loved ones together at the same table. In many countries, this event follows strict rules — but not in the world of Wonderland. As we know, there is no place for boring Victorian rituals there, so guests keep changing seats and breaking etiquette in every possible way.
Join our gathering, where instead of the Mad Hatter, our dear guests are welcomed by the team from Samara’s Pub XIII, and instead of tea in cups, you’ll find a light and aromatic sour ale made from red currant and raspberry with a pinch of thyme.
"The kettle boils, the teacup shines!"

About the Brewery
Selfmade Brewery is a brewery literally built from scratch with its own hands. In simple terms — a team whose main principle is constant professional growth and the creation of the perfect drink.
Our head brewer is Alexander Gromov — a professional brewer, guru, and ace of the brewing industry. He holds a professional diploma in Brewing Production Engineering from MGUPP (Moscow State University of Food Production). His background includes seminars at the Berlin Brewing Institute, an internship in Spain at Naparbier, work experience at the Moscow Brewing Company, and hundreds of successful brews at various breweries across Russia.

A very dark, sweet, slightly toasty stout that may remind you of coffee with cream or a sweetened espresso.

About the Brewery
Oka River Brewery has been creating unique beers since 2015, offering a wide range — from classic table styles to craft specialties. It is located in the village of Alekanovo, Ryazan region. Their beers can be enjoyed both in the brewery’s own establishments in the city and directly at the café on site.

Ayinger Jahrhundert Bier is a bottom-fermented, filtered, unpasteurized barley beer. Originally called "Export," it was renamed "Jahrhundert" ("Century") in honor of the brewery’s 100th anniversary, celebrated in 1978.
This premium lager stands out with its golden color and light malty aroma. The full-bodied, slightly spicy, and smooth taste carries a distinct earthy accent of barley malt, while the aftertaste leaves a well-balanced, harmonious hop bitterness.

About the Brewery
The Ayinger Brewery was founded in 1878 by Johann Liebhard, who inherited a family farm from his father Franz, owned by the family since 1810. Johann and Franz decided together to open a brewery to meet the demand for fresh beer in the agrarian Aying region. In 1877, Johann built the brewery building, a malt house, and a fermentation facility. The first Ayinger beer was poured on February 2, 1878, and within a few months it was being sold in several local taverns.
By the early 20th century, Johann Liebhard had become one of the wealthiest townsmen, investing heavily in building the railway and electrifying the town. In 1904, after the marriage of his eldest daughter Maria to August Zehentmayr, Johann transferred management of the family business to her.
World War I severely slowed the brewery’s development: August was drafted into the army, and malt supplies were legally restricted. During his absence, the brewery was managed by Maria together with their three daughters — Maria, Kreszentia, and Anni. August returned from the war in 1918, but the ensuing economic crisis prevented a quick recovery. In 1921, the old brewery building burned down, and two years later a new one was built in its place.
The years leading up to World War II limited Ayinger’s growth, and the company had to add non-alcoholic beverages to its range. Since the town of Aying was barely affected by bombing, production was quickly restored after the war.
In 1962, young Franz Inselkammer graduated in brewing and joined the company’s board. He restored his great-grandfather's old restaurant, built a new bottling plant, and acquired the Hollbräu brewery in Traunstein. Today, Ayinger Brewery remains under the ownership of the Inselkammer family.

A refreshing pale Czech-style lager with a pronounced malty and hoppy character and a long-lasting aftertaste. The malt flavors are complex, while the bitterness is strong and clean without harshness, giving a balanced, rounded taste and enhancing drinkability.

About the Brewery
Rocket City Brewery is a contract craft brewery from the city of Korolyov, Moscow region. Founded in 2018, it already boasts many interesting beers in its lineup, all with space-themed names — fitting, since Korolyov is often unofficially called the space capital of Russia.

Light, refreshing, slightly hopped German wheat beer with strong carbonation, a dry finish, a "fluffy" mouthfeel, and the characteristic banana-clove fermentation profile of weizen yeast.

About the Brewery
SPACEFOX BREWING CO. is a brewery founded by Parka Bar creator Sergey Gasparov together with a team of seasoned beer market professionals. The entire first lineup was developed by our brand bartender with the involvement of Vladimir Naumkin.
The project positions itself as post-modern craft — beyond boundaries and preconceptions — creating homages to the classics of the beer world in its own interpretation. Light, approachable, and delicate flavor profiles are crafted to become everyday beers, while the brand’s broad stylistic strategy is designed to serve as a guide to the beer universe for every seeker of new taste experiences.

A dark beer with a pronounced roasted flavor, often reminiscent of coffee. The balance can range from fairly even to distinctly bitter; in more balanced versions, there is a touch of malty sweetness, while the bitter ones tend to be quite dry.
Draft versions are typically creamy due to nitrogen serving, while bottled versions lack this character because of the different packaging method. The roasted flavor can vary from dry and coffee-like to slightly chocolaty.

Ayinger Brauweisse is a light unfiltered top-fermented wheat beer brewed with natural ingredients. Its flavor and aroma feature characteristic banana notes, while the hop bitterness is harmoniously balanced by hints of clove.

About the Brewery
The Ayinger Brewery was founded in 1878 by Johann Liebhard, who inherited a family farm from his father Franz, owned by the family since 1810. Johann and Franz decided together to open a brewery to meet the demand for fresh beer in the agrarian Aying region. In 1877, Johann built the brewery building, a malt house, and a fermentation facility. The first Ayinger beer was poured on February 2, 1878, and within a few months it was being sold in several local taverns.
By the early 20th century, Johann Liebhard had become one of the wealthiest townsmen, investing heavily in railway construction and electrification of the town. In 1904, after the marriage of his eldest daughter Maria to August Zehentmayr, Johann transferred management of the family business to her.
World War I significantly slowed the brewery’s development: August was drafted into the army, and malt supplies were restricted by law. During his absence, the brewery was managed by Maria together with their three daughters — Maria, Kreszentia, and Anni. August returned from the war in 1918, but the subsequent economic crisis prevented a quick recovery. In 1921, the old brewery building burned down, and two years later a new one was constructed in its place.
The years leading up to World War II further limited Ayinger’s growth, and the company was forced to add non-alcoholic beverages to its range. Since the town of Aying was largely spared from bombing, production was quickly restored after the war.
In 1962, young Franz Inselkammer graduated in brewing and joined the company’s board. He restored his great-grandfather's old restaurant, built a new bottling facility, and acquired the Hollbräu brewery in Traunstein. Today, Ayinger Brewery remains under the ownership of the Inselkammer family.

This beer is brewed with cherry juice and a small portion of elderberry juice. As a result, cherry notes dominate both the flavor and aroma, and even the color resembles that of ripe juicy cherries. Alongside the sweet and tart cherry character, the original taste also carries rounded tones of hops.

About the Brewery
Brewing in the Belgian town of Melle dates back to 1654, when the local brewery became the forerunner of what would later become the famous Huyghe Brewery. In 1906, Leon Huyghe, who had settled in the area, purchased the brewery and renamed it Brouwerij-Mouterij den Appel.
After World War I, reconstruction was needed, and Leon Huyghe decided to build a new facility — the same building where the brewery still operates today. The modernization included both structural upgrades (its historic brewhouse remains a source of pride) and a name change: in 1938 it became Leon Huyghe Ltd.
The first beer to bring success was the lager Golden Kenia, which won numerous awards. From 1948 onward, the brewery also produced water and lemonade under the brand Mell’s Drinks.
In the 1960s, production expanded significantly with a modern bottling line and a new beer, Eigerbrau. In the 1970s, the brewery shifted focus from pubs and small beer vendors to large institutions such as restaurants, social service providers, and the railways, allowing it to offer a full spectrum of beverages — from beer to soft drinks.
This restructuring, supported by significant investment, led to a focus on top-fermented beers. By the late 1980s, the brewery introduced Delirium Tremens and La Guillotine. In 1992, the Confrérie of the Pink Elephant was founded to promote the Delirium brand and other beers. Around the same time, Huyghe acquired several other breweries, including Campus, St. Idesbald, Vieille Villers, and Damy. In 1993, the brewery launched the fruit lambic line Floris.
In 2000, large-scale modernization took place, with new fermentation tanks and upgraded facilities. The expansion of exports and rising sales pushed production to the milestone of 100,000 hectoliters annually.

A fine but moderately sour base was fermented with natural cherry juice, and then conditioned with premium cherry purée. The result is a light yet very rich natural cherry ale with a deep color, the delicate aroma of cherry leaves, and a hint of pit-like astringency in the taste.

About the Brewery
SPACEFOX BREWING CO. is a brewery founded by Sergey Gasparov, creator of Parka Bar, together with a team of seasoned professionals from the beer industry. The entire first lineup was developed by the brand’s head bartender in collaboration with brewer Vladimir Naumkin.
The project positions itself as post-modern craft — beyond limits and prejudices — creating homages to the classics of the beer world through its own interpretation. Light, accessible, and subtle flavor profiles are designed to become everyday beers, while the brand’s broad stylistic strategy aims to serve as a gateway into the beer universe for anyone seeking new taste experiences.

Partner In Cream by Paradox is a Milkshake IPA brewed with tropical fruits. It features a soft, enveloping body with the recognizable hoppy bitterness, enriched by the addition of tropical fruit juices and lactose — mango, pineapple, and passion fruit.

About the Brewery
Paradox is a small brewery founded in 2013 in St. Petersburg by a team of enthusiasts and skilled specialists. Four friends combined their talents to launch the project, and in February 2014 they presented their debut beer. The release was met with enthusiasm and gave the team a strong start for future development.
New beer varieties and portfolio expansion are led by Vladimir Naumkin, a talented brewer and one of the pioneers of craft brewing in Russia. Soon after, the team introduced a seasonal ale that became iconic, setting a high bar for other brewers attempting the style.
Unique production techniques and special secret ingredients are the key factors of success. Today, Paradox Breweryoffers a wide range of beers for every taste, from light pale ales to raspberry porters.
Currently, the company also runs projects such as OtherLab (non-alcoholic beverages) and Incider (cider production). Within its production, several product lines have emerged: a so-called craft lineup with a wide variety of flavors, the MICHELADA line, the Chateau line, and a line of classic styles.

IPA Novosibirsk, brewed with Chinook, Talus, and Simcoe hops, was created in collaboration with GUSI Brewery to celebrate the 10th anniversary of the Sib Craft Fest. This ale is as strong as Siberian health, with a bitterness as powerful as the slap shot of HC Sibir forward Taylor Beck, and a golden color reminiscent of shimmering sable furs from the old Novo-Nikolaevsk province — made to delight you with every sip.
A decisively hopped and bitter, moderately strong pale American ale. The balance is hop-forward, with a clean fermentation profile, a dry finish, and a clean supporting malt backbone, allowing the creative hop character to shine through.

About the Brewery
A young brewery from Moscow. A team of enthusiasts not chasing fame or money, but in pursuit of flavor and quality. Perfect balance and rich taste — that’s how their creations can be described.

A rich NE IPA from Zagovor Brewery, double dry-hopped with TALUS (HBC 692). Expect intense notes of grapefruit and lemon zest with subtle hints of coconut.

About the Brewery
Zagovor Brewery is a small-scale brewery producing beer and beer drinks, with distribution from Mytishchi (Moscow region) across Russia — from Kaliningrad to Vladivostok.
“Zagovor” is a big family working for people, heroes of different stories, all united by a shared understanding of beer culture in all its diversity.
Their specialty lies in heavily hopped IPAs, fruity sour ales, and strong dessert stouts. They also experiment with non-alcoholic styles, berry meads, wild ales, nitro stouts, and much more.

An ale fermented at low temperatures with a special yeast strain. This is not only a tribute to the traditions of the Cologne brewing school but also a clever technological approach that creates a highly drinkable everyday beer with a subtle and extraordinary aroma unlike anything else.

About the Brewery
SPACEFOX BREWING CO. is a brewery founded by Sergey Gasparov, creator of Parka Bar, together with a team of seasoned professionals from the beer industry. The entire first lineup was developed by the brand’s head bartender in collaboration with brewer Vladimir Naumkin.
The project positions itself as post-modern craft — beyond limits and prejudices — creating homages to the classics of the beer world in its own interpretation. Light, accessible, and refined flavor profiles are designed to become everyday beers, while the brand’s broad stylistic strategy aims to serve as a gateway into the beer universe for anyone seeking new taste experiences.

A new-generation fruit cider made from apples of the Northwest region with the addition of local rhubarb. The drink combines the bright freshness of apples with the characteristic spiciness of rhubarb, giving the flavor sharp and expressive notes. Light, refreshing, and at the same time complex — perfect for a leisurely autumn evening or a gathering with friends. It works beautifully as a standalone drink, but is equally interesting when paired with the right snacks.

About the Brewery
On the Bones is a unique venture on the Russian market, combining a contract brewery and a small cidery (Toksovo Cidrerie). The company is led by Aleksei Beletsky, a creative experimenter whose journey into craft beer and cider began at a farmers' market where homebrewers showcased their products. Impressed by their quality, Aleksei decided to try it himself, especially since his dacha in Toksovo had a surplus of apples.
His first attempts — brewing cider and a brown ale called Sisu with Galaxy hops — turned out surprisingly successful. Since then, nearly every weekend Aleksei has been developing new recipes for both beer and cider. The company’s products can be found at Homebrew Festivals and Restaurant Days in St. Petersburg.
On the Bones does not own its own facilities or equipment, so production takes place at friendly breweries in small batches. Aleksei prefers less common beer styles, while avoiding extreme bitterness or high alcohol levels.
For cider making, the company uses apples from households and abandoned orchards that would otherwise go to waste. Anyone with an apple orchard can also bring in their harvest for processing. Until 2015, production relied on household juicers and did not exceed 1,000 liters per season. Over the next three years, investments in new equipment and a bottling line increased volumes to 60,000 liters per season. In 2017, the company made its first export sales.

Sour Ale is a beer style characterized by its distinct sour and tart flavor, achieved through the use of wild bacteria and yeasts in the fermentation process — unlike traditional beers brewed with cultured yeast and pasteurization.
This style can range in taste from sweet-and-sour to sharp and tart. Sour ales are often complemented with fruits, berries, or other additions to create more complex and interesting flavor profiles — as in the case of fruited or smoothie sours.

About the Brewery
AF Brew is a Russian craft brewery from St. Petersburg, founded in 2012 by three enthusiasts. The name “AF” stands for AntiFactory, reflecting their philosophy of opposing mass-market beer and creating unique, unconventional styles.
The brewery began as a contract operation but, in 2016, launched its own production facility on the grounds of the historic Stepan Razin plant, becoming one of the leaders of the Russian craft scene.

An unpasteurized, unfiltered apple cider — a classic representative of traditional still dry ciders. Abanamat is the flagship and very first release from the Zapovednik cidery, produced since 2016.
The cider contains only natural fresh-pressed apple juice and pure cider yeast cultures. No additives, flavorings, or preservatives are used in production. The blend is based on Antonovka apples, with the addition of Melba, Chinese crabapples, and at least 25% juice from wild forest apples, known locally as "Leshuga". These rare, tannic wild apples give the cider its rich and refreshing character.
All apples are grown in the Pushkinskie Gory of the Pskov region, a picturesque area of stunning natural beauty. Local residents, particularly members of the Roma community, play a key role in the harvest. Over six years of collaboration, they have become not only the primary suppliers of raw materials — especially the wild apples — but also devoted cider drinkers. One local fan, Arthur, is known for often coming to the cidery gates to trade a dozen homemade eggs for a bottle of his favorite Abanamat cider.

About the Cidery
Zapovednik is a Russian cidery located in Pushkinskie Gory, near the memorial estate of the great poet Alexander Pushkin, Mikhailovskoye. Founded in 2016 by Alexander Kazakov, who relocated from St. Petersburg after falling in love with the beauty and bounty of Russia’s countryside, the company specializes in traditional ciders made from the finest apples grown around Mikhailovskoye. Some apples are even harvested from the garden of writer Sergei Dovlatov’s former house, where he lived while working as a museum guide.
The cidery strictly adheres to the principle of terroir, avoiding concentrates or artificial flavorings. Each cider embodies the strength and richness of nature. A distinctive feature is that every Zapovednik cider contains at least 25% wild apple ("Leshuga") juice. Local residents, especially the Roma community — who have lived in the area since Pushkin’s times — help gather this rare, tannic variety. One of their children even inspired a cider called Gipsy Boy, brewed with exclusively wild yeast.
Beyond their core range, Zapovednik also produces specialties such as ice cider made from frozen apples, ciders with berries and fruits (cranberries, blueberries, lingonberries, plums), and oak barrel-aged releases.
In summer 2022, construction began on a taproom at the cidery, planned to open permanently by August 2023, featuring both regular and limited releases. The production hall — open for tours by appointment — houses a record player, vinyl collection, and great coffee, underlining Zapovednik’s culture and authenticity. Recently, the cidery also began planting its own apple orchards.

Bullevie Mango is a juicy tropical cider made with natural Thai mango juice. The cider is crafted from 100% fermented fresh-pressed apple juice from unique apple varieties, without adding water, sugar, concentrates, colorings, or flavorings.
The apples used meet the standards of French and English cider-making traditions, which form the basis of almost the entire Bullevie range. The cidery’s own orchards are located in the village of Oleshno, Luga district, Leningrad region — an environmentally pristine corner of Russia.

About the Cidery
Kraftye is the cidery of Dmitry Tikhomirov, located in the village of Fedorovskoye in the Leningrad region of Russia. The idea of creating his own company came to Dmitry during a trip to Normandy, France, where he first tasted local cider. He was so impressed by the uniqueness and authenticity of the drink that he decided to create his own brand, Bullevie, so he could stay connected with his new passion back home.
He focused on naturalness and high product quality. Dmitry not only personally studied all the intricacies of cider-making in France, England, and Spain, but also graduated from the English Cider and Perry Academy, becoming the first certified Russian cider maker.
Recipe development for his brand was carried out together with Étienne Dupont, a world-renowned French virtuoso in alcohol production. For several years, Dmitry experimented with test batches until he was confident that the final product was ready for the market.

Bockor, Tripel "LeFort" — recognized as the best Belgian Tripel in the world by European Beer Star (2016), World Beer Awards (2018), and World Beer Cup (2018).
This strong pale beer is brewed with special yeast that brings clove and vanilla notes to the aroma, while the bright, fruity flavor reveals hints of banana and red apple. In the glass, the beer forms a tall, dense cap of snow-white foam.

About the Brewery
The Bockor Brewery traces its origins back to May 1892 under the name Brouwerijen Omer Vanderghinste. At that time, nearly every brewer made their own "special" beer, though there was little difference among them: the beer brewed in Bellegem was similar to that made across West Flanders or near the French border. That same year, the first barrels of Ouden Tripel — today known as Bellegems Bruin — rolled across Bellegem’s cobblestone streets.
Influenced by the new Pilsner style from the Czech lands, the company decided to brew its own pils, called Ghinst Pils. To produce bottom-fermented beer, construction of a tower began in 1929 and was completed a year later, with the fermentation hall immediately put into operation. The tower still stands today, a recognizable landmark for travelers on the highway between Kortrijk and Tournai.
In 1938, the name Ghinst Pils was changed to Bockor, derived from the German word Bock and the French word or ("or"). The brewery itself retained the name Brouwerijen Omer Vanderghinste until 1977, when it too was renamed Brouwerij Bockor.
In the 1970s-80s, this family brewery, always known for its creativity, launched new beers under the Jacobins label. In 1998, it released Kriek Nieuwe Oogst, brewed from a harvest of selected cherries, which quickly gained popularity thanks to its fresh youthful taste. The brewery pushed further in 2002 with the release of Kriek Max, which became a phenomenal success. This was followed by beer mixes like Framboise Max, Max Passion, and Rose Max.
The real breakthrough came in 2008. Drawing on 120 years of brewing expertise across five generations, the brewery created the exceptional beer Omer. This traditional pale ale won a Gold Medal at the European Beer Star Awards in Germany and another Gold Medal at the World Beer Cup in Chicago, USA.
Today, Bockor Brewery remains one of the most progressive breweries in southwest Flanders, successfully combining modern brewing technology with unshakable tradition.

A specialty release from Verzet’s lineup, brewed in very limited quantities just once a year. This beer is distinguished by a vivid raspberry flavor in an unusual combination with woody notes and a tart aftertaste.
It belongs to the traditional Belgian style of sour ales fermented with wild microorganisms. The birthplace of Flemish red ales is considered to be West Flanders. The style is created as a blend of young and old beers, with proportions varying depending on the intended outcome. The beer is aged for a long time in large oak barrels.
Its coppery-red color is somewhat reminiscent of Burgundy wine, which gave the style its name. The shade results from a special malt bill and extended aging. The foam is dense and lasting, with carbonation ranging from low to medium. The aroma combines fruity-berry, malty, and citrus notes, with possible hints of spice, chocolate, and vanilla. The taste is complex, rich, velvety, and full-bodied, with fruity and caramel tones, alongside possible sweetish, wine-like, oaky, tart, or spicy nuances.

About the Brewery
The name of the Belgian brewery Brouwerij ’t Verzet translates in Flemish slang as “resistance.” Verzet operates its own brewery and bar, founded in Anzegem (36 km southwest of Ghent) by three friends — Koen Van Lancker, Alex Lippens, and Joran Van Ginderen — who met while earning their brewing qualifications at Ghent University.
After graduating in 2008, they brewed at different breweries to gain practical experience. “Working for a boss was quite boring, so in our free time we got together to experiment,” recalls Van Lancker. With the support of family and friends, they launched their brewing venture in 2011 and sought a facility where they could do everything themselves. “It was important to us to handle the craft hands-on. Just handing over a recipe and picking up the finished beer would make us mere beer salesmen — and we’re not very good at that,” says Koen Van Lancker.
After five years of brewing at facilities such as De Ranke, the friends secured a bank loan and, in 2016, opened their own brewery. Known above all for their devotion to Oud Bruin, Koen and Alex also brew a wide variety of blondes, porters, IPAs, and anything else that sparks their interest. Their thirst for experimentation has also taken the Oud Bruin style to a new level. Each year, they release the famous Oud Bruin Infusions series with additions such as fruits and even oak leaves.

A rich and intense dark ale brewed with a blend of specialty malts that give it a deep dark color and a complex, full-bodied malt character.
Brewed in the Quadrupel style, this Belgian ale is known for its stronger aroma compared to Dubbel and Tripel, dark hue, and a robust malt-forward flavor accented by fruity notes. The secondary fermentation in the bottle used for Straffe Hendrik Quadrupel allows it to be aged for years, with a flavor profile that continues to evolve and refine over time.

About the Brewery
The history of the De Halve Maan ("Half Moon") family brewery spans more than 150 years. Six generations of the Maes family have worked in Bruges since 1856 with one mission: to brew outstanding authentic beer while preserving the city’s brewing traditions. The brewery began by producing cask ales with a short shelf life.
In 1928, the third-generation brewer Henri III Maes modernized the brewery by installing equipment to produce lager, which proved hugely successful and boosted sales by 46% in just one year. Henri also introduced soft drinks such as lemonade and mineral water. After World War II, he acquired the neighboring Brugge Zeehaven brewery, which provided the space needed to scale production.
In the 1950s, Henri IV further popularized the brewery with successful beer and lemonade brands under the name Domino. But by the 1970s, shifting lifestyles and the rise of supermarket sales challenged small breweries like De Halve Maan.
By the 1980s, interest in traditional regional beers surged again. Henri IV’s daughter Veronique capitalized on this revival, launching a new strong blond ale to mark the inauguration of a statue of Saint Arnold, patron saint of brewers, in Bruges. The beer was praised by the city’s mayor and began to be served at city hall receptions. Its strength earned it the name Straffe Hendrik ("Strong Henri"). Later, due to the closure of De Halve Maan, the brand was sold to Riva brewery in Bruges, which produced it from 1988 until 2002.
At the same time, Veronique opened the historic brewery site to the public. To this day, the building — converted into a museum but still owned by the Maes family — attracts visitors from around the world.
The revival of De Halve Maan came in 2005, when Veronique’s son Xavier Vanneste modernized the brewery and launched a new beer called Brugse Zot, which became a success far beyond Bruges and won multiple awards. By 2008, Straffe Hendrik returned to the brewery, where it continues to be brewed today according to the original historic recipe.

A brown ale brewed using a unique ancient technique known as "lambic infusion." The process blends carefully selected lambic with top-fermented brown ale. After months of maturation in oak barrels, the result is an aromatic brown ale crowned with a creamy head.
Unlike traditional Flemish brown ales, Bourgogne des Flandres has no sharp acidity; instead, its noble taste balances sweetness, tartness, and a touch of sourness. Brewed since 1765, this beer was recently included in the legendary Finest Beer Selection. In 2009, it received the top award of Three Stars from the sommeliers of the International Taste & Quality Institute.

About the Brewery
The John Martin Brewery, founded in 1909, bears the name of its creator, Englishman John Martin, who moved to Antwerp, Belgium the same year. At first, Martin specialized in importing soft drinks such as Schweppes Indian Tonic and English beers. By 1912, he became the official importer of Guinness and Bass Pale Ale. Around this time, he developed his own product, "Gordon" Scotch Ale, which would go on to define the company’s style.
In 1950, Martin launched the famous "Bulldog" Pale Ale, later renamed Martin’s Pale Ale by his sons after his death. In 1955, he purchased and restored Château du Lac in Genval, which his children and grandchildren turned into a five-star hotel, marking the start of the company’s hospitality business.
Over the years, the Martin family greatly expanded the enterprise, acquiring several brands and breweries. One of the most notable acquisitions was the historic Timmermans Brewery, founded in 1888. Today, the John Martin Brewery continues to evolve while carefully preserving traditional brewing secrets and the use of natural ingredients. The company is now successfully run by John’s grandson, Anthony Martin.

A peach lambic crafted through spontaneous fermentation in oak barrels. Its signature aroma reveals juicy peach notes, while the velvety flavor surprises with a balance of sweetness and tartness from the fermentation of ripe fruit. Timmermans Pêche Lambic makes an excellent start or finish to a meal.
These “wild” spontaneously fermented ales from the Brussels region (also known as the Senne Valley or Pajottenland) come from centuries-old farmhouse brewing traditions.

About the Brewery
Lambics under the Timmermans brand have preserved the traditions of this magnificent beer for over 300 years, making them the world’s oldest fruit Belgian beers. This unique ale is brewed with 30% wheat using spontaneous fermentation in historic breweries located in the Senne Valley.
Locals say the air here is special — which is why true lambic can only be brewed within 15 km of Brussels.

A silky, full-bodied, and aromatic Scottish ale with a gently balanced flavor featuring notes of dried fruit and caramel, accented by a hint of chocolate and roasted malt.

About the Brewery
Kees Brewery is located in the Dutch city of Middelburg. Its founder, Kees Bubberman, is a professional chef who left his culinary career to pursue his passion for brewing. From a young age, he experimented with homebrewing in his parents' kitchen, later studying the technical nuances of the craft.
In 1996, he joined Delta Brewers, an association of amateur brewers. Building on this experience, he eventually founded his own small brewery, releasing its first beer in 2014. Today, Kees produces barrel-aged ales, barleywines, classic IPAs, as well as seasonal, spiced, and fruit beers. Thanks to its popularity, Kees beers are now enjoyed well beyond the Netherlands.

BrewDog, "Black Heart" — forget everything you thought you knew about stout. Forget what you imagined it should taste like. And forget about needing to travel to Dublin for a proper pint.
BrewDog’s brewers have created a stout that truly deserves your attention. Layers of roasted coffee, cocoa, and caramel unfold thanks to the use of chocolate malt and extra dark crystal malt.

About the Brewery
BrewDog is a Scottish brewery and an icon of Old World craft brewing. Founded in 2007 by two friends — 24-year-olds James Watt and Martin Dickie — its mission was to show beer lovers a new world of brewing, free from commercial, boring, look-alike lagers.
Not only did they succeed in creating a one-of-a-kind brewery with beers that stood apart from anything else on the UK market, but BrewDog also became the largest independent brewery in Scotland. By 2014, production volumes reached 9 million liters, and the number of BrewDog-owned bars grew to 26.
James Watt and Martin Dickie became genuine folk heroes. When they launched the business, they attracted private investment from 1,300 independent backers. Today, that number exceeds 15,000. BrewDog’s commercial success rests on consistently high-quality beers, which continue to dominate both professional and enthusiast beer rankings.

Carlow, "O'Hara's" Irish Red Nitro — a special version of the traditional Irish red ale, featuring the signature cascading effect. Brewed according to a unique recipe rooted in Irish brewing heritage and traditions, it uses only natural ingredients with no artificial additives or colorings.

About the Brewery
Carlow Brewing Company, also known as O’Hara’s Brewery, was founded in 1996 by the O’Hara family in the town of Carlow. Growth was slow at first, but with persistence, dedication, and the support of the local community, the O’Hara family persevered and secured their place in brewing history.
For its first two years, the brewery produced beer exclusively for the local market before expanding to small exports to the UK. A turning point came in 2000, when their O’Hara’s Stout won two gold medals at the International Brewing Awards, beating tough competition. This recognition brought international attention and helped the brewery gain fans both at home and abroad.
By 2006, high demand for their beer made expansion unavoidable, and in August 2009 the first 6,500 liters were brewed at their new facility.
Today, Carlow Brewing’s core range includes six flagship beers plus several seasonal brews, exported successfully to over 20 countries worldwide. Another expansion is already planned, with new bottling lines and larger warehouse facilities. Every bottle proudly bears the brewery’s logo — a Celtic warrior’s sword and shield, symbolizing resilience and authenticity.