Have you or your friends ever visited Belgium? Do you love the finest biscuits in the world? Do you love the finest Belgian chocolate in the world? Do you love the best beer in the world? Then we have got some GOOD news for you!!!


You do not have to go through the trouble of traveling to be able to buy all these treasures on one of your trips …get on the internet and surf through a list of the best Belgian quality products!

Order,and in no time the mailman will be standing right at your doorstep with a package from Belgium!

If the product that you are looking for is not available on this site,please do not hesitate to contact us. We will do everything we can to offer it to you as soon as possible.

The Belgian Beer Shop Team

 

 

New Arrivals

Petrus Aged Red Cherry 8.5°- 1/3L - 11.6fl.oz

Brouwerij Bavik
  • Description
Petrus Aged Red is constructed from a base of Double Brown Ale. 15% Petrus Aged Pale is added to provide a dry character to the brew and give it a slight sour essence. Finally the brewer adds fresh cherries, which are evident in the rich thick head. Petrus Aged Red is a perfect blend of sweet and sour with a cherry undertone which makes this brew remarkably drinkable at 8.5% ABV

Rodenbach Caractere Rouge 7° -Limited Edition- 3/4L- 25.3fl.oz

Rodenbach Brewery
  • Description
The brewer allow the beer to macerate with fresh cherries, raspberries and cranberries. After this maceration in oak for 2 years, the beer re-ferments in the bottle. The result is RODENBACH Caractère Rouge, an exceptional RODENBACH with fruit maceration and a 7% alcohol volume. The brew is more than unique and extremely exclusive, as only 900 75-cl bottles were produced! Geunes serves this wilful beer as part of his other unique range of beer varieties in his restaurant, ’t Zilte, at the Antwerp MAS museum.

3 Fonteinen Geuze - Golden Blend -37.5 cl - 12.7fl.oz

  • Description
The Golden Blend is made with 4 year old Lambic that accounts for 25 % of it’s contents, the rest of the blend is made up by a "secret" combination of 1, 2 and 3 year old Lambic. The exact mixture is only known by the master-blender Armand himself.

The name "Golden Blend" is not far away from the truth, in fact, the 4 years of maturation in oak-wooden barrels is making this particular Lambic very expensive. Due to the "evaporation" through the barrels, only a small percentage of the lambic is left over after 4 years of maturing.

Trappist Westvleteren 12° -1/3L - 11.6fl.oz -

Saint Sixtus Brewery
  • Description
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A Trappist beer is a beer brewed by or under control of Trappist monks. Of the world's 171 Trappist monasteries (as of April 2005 ), seven produce beer (six in Belgium and one in The Netherlands). These seven breweries are authorized to label their beers with the Authentic Trappist Product logo that indicates a compliance to various rules edicted by the International Trappist Association.

To serve all our customers max 4 bottles per order

Westvleteren has the smallest output of the Trappist breweries, with only a small part of their production going very far into the world. Rated as one of the best beers in the world by ratebeer.com. Hugely flavorful, particularly a nutty, malty, burnt fruit flavor that is married perfectly to a soft but full body. The taste lingers in your mouth for a many minutes after you take a sip. Elegant, sophisticated, powerful, and down-right awesome.  The true king of beers !

 

Westvleteren LogoAuthentic Trappist Product

The Brewery of the Abbey of Saint Sixtus of Westvleteren is a Belgian Trappist brewery. The brewery is located inside the Abbey of Saint Sixtus of Westvleteren in the Belgian municipality of Westvleteren, not far from the hops-producing town of Poperinge. The brewery and its beers are usually referred to as just Westvleteren. Like many strong Belgian beers, the 8  from Westvleteren age well and can be cellared for many years whilst maintaining quality.

The bottles have been sold without labels since 1945. All of the legally required information is printed on the crown tops. Because of this lack of space, Westvleteren beers are the only Trappist beers that do not have the official Trappist logo displayed on the bottle. The logo is only printed on the distinctive wooden crates. Any bottles that are labelled have had them added unofficially by others. For example, some importers into the United States label the bottles in order to comply with local regulations.

The WestVleteren BreweryHistory

Trappist monks from the Catsberg monastery, located in France, founded the St Sixtus monastery in 1831. In 1838, the brewing at Westvleteren commenced, and has been continuous ever since. In 1850, some of the monks founded the Notre Dame de Scourmont monastery, which also brews a Trappist beer. During World Wars I and II, the Westvleteren brewery continued to operate, albeit at a lower capacity. The brewery was the only Trappist one to retain the copper vessels throughout the wars - the other breweries had the copper salvaged by the Germans for their war efforts. In WWI this was primarily due to the abbey not being occupied by the Germans, but instead was caring for wounded allied troops. In 1962, the St Bernardus brewery in nearby Watou was granted a licence to brew beer under the St Sixtus name. In 1992 this agreement ended, however St Bernardus still brews beers of similar styles, but under their own name. In 1989 the abbey opened its new brewery to replace the older equipment.

The brewery currently employs three secular workers for various manual labour tasks, however the primary brewing is done by the monks only. It is the only Trappist brewery where the monks still do all of the brewing. Five monks run most of the brewery, but an additional five help during bottling.

St Sixtus Monk BrewingCommercial orientations

As with all other Trappist breweries, the beer is only sold in order to financially support the monastery and some other good causes. Whilst the brewery is a business by definition (it's purpose is to make money), it does not exist for pure profit motives, and they do no advertising except for a small sign outside the abbey which indicates the daily availability of each beer. The monks have repeatedly stated that they only brew enough beer to run the monastery, and will make no more than they need to sell, regardless of demand. During World War II, the brewery stopped supplying wholesalers and since then they only sell to individual buyers in person at the brewery or the inn opposite. These methods all go against modern business methods, however as stated by the Father Abbott on the opening of the new brewery, "We are no brewers. We are monks. We brew beer to be able to afford being monks.". The current production is 4750 hL per year, and this is not expected to be increased.  Aside from the brewery itself, the only other official sale point for the beer is the abbey-owned In de Vrede, a small inn opposite the abbey. Buyers of the beer receive a receipt with Niet verder verkopen (Do not resell) printed on it. The abbey is very much against resale of their beer, and it's their wish that the beer is only commercially available at the two official sale points. To this end, any Westvleteren beer which is sold anywhere else in the world is grey market beer.

The world's best beer?

Whilst taste is highly subjective and individual, many international beer connoiseurs consider the Westvleteren 12 to be the best beer in the world. Since 2001 it has been ranked #1 at BeerAdvocate's website, a website dedicated to beer started by the Alström brothers, under "Best of BA", a list of the top 100 beers in the world.In June 2005, it was voted "Best Beer in the World" in a competition of over 30.000 beers organized by ratebeer.com, an American website dedicated to beer.RateBeer.com consistently rates the Westveleteren 12 #1. The 8 and the Blonde also rank highly on both sites. News organisations followed this up and many articles appeared in thœe international press, highlighting the beer ranking and the unusual business policies.  Following these events, Westvleteren's popularity increased tremendously, quickly draining the abbey's stock and forcing the monks to reduce the amount of beer sold to each customer even further. Towards the end of 2005, stocks were finally depleted, and no more would be ready until spring 2006. In an interview with Belgian newspaper De Morgen, monk Mark Bode explained that the abbey had no intention of increasing its production, despite the demand. Westvleteren has since gained an almost cult following, and many beer connoiseurs consider the Westvleteren 12 to be the holy grail of beer.

Despite the popularity, the monks of St Sixtus have shunned almost all interview and visit requests, and have not enjoyed all of the attention they have received. Non-monastic visitors to the abbey are usually turned away, instead being directed to the inn opposite where there is information about the abbey and brewery. They have stated a desire to live a peaceful monastic life, and find the resulting interruptions quite intrusive.

Brewers Website: click here

BeerAdvocate Review :

Vintage Westvleteren 8° - 1/3L - 11.6fl.oz - 2005 Brew - Cap date 27.10.08

Saint Sixtus Brewery
  • Description

Cellar aged to perfection. 

Most of the time you wish you had the patience to let this heavenly brew rest. Here is your chance to get the 2005 brew. Those bottles do come out of our private aged collection and have been brewed in 2005. (Cap date 27.10.08). Cap dates are only there to satisfy Eurocrats. Beer experts know that Westvleteren 8°and 12° are best drunk best AFTER date. Here is your chance to get one of those aged to perfection bottles the dust on top.

Orval 6.2° - 1/3L - 11.6fl.oz

  • Description
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A Trappist beer is a beer brewed by or under control of Trappist monks. Of the world's 171 Trappist monasteries (as of April 2005 ), seven produce beer (six in Belgium and one in The Netherlands). These seven breweries are authorized to label their beers with the Authentic Trappist Product logo that indicates a compliance to various rules edicted by the International Trappist Association.

This beer, exceptional for the quality and special nature of its taste, is one of the most popular Trappist beer in Belgium. An extraordinary brew, mainly because of the wonderful water used from the spring feeding the fountain of Matilda, the Duchess of Tuscany and aunt of Godfrey of Bouillon.  

 

 The history of Orval :

Throughout the long history of Orval, there has probably always been a brewery at the monastery. Various facts corroborate this idea : topographical references on old drawings; a detailed description of production left by a Franciscan visitor three hundred years ago; an area called the "hop-field" very close to the monastery.To brew beer was customary in these areas little-suited to vine-growing. Beer was first and foremost considered for its nourishing properties : it was called "liquid bread".

The Orval MonastryIn 1529, the Emperor Charles Quint granted the monks authorization to establish a foundry which would provide the necessary revenues for the repair of war damages.

Then Orval began to rise again from its ruins after more than 130 years, the enormous task of rebuilding the monastery required considerable financial means; a brewery was established to assume the rôle of the former foundry.

In 1931 the Brewery was not, therefore, set up as a further economic activity of the monks who were already producing bread and cheese; rom the very outset, the Brewery employed lay-people. The first master brewer was a German by the name of Pappenheimer; he is buried at Villers-devant-Orval.Old Orval Truck

The paternity of this very distinctive beer can probably be attributed conjointly to Mr. Pappenheimer and to the Belgian, Honoré Van Zande who was present in the brewery at the same period. They were daring : the combination of production methods which they thought up is nowhere else to be found. Several of these methods, such as "dry-hopping", are English. This results in a beer whose characteristic aroma and taste owe more to the hops and to the yeast than to the malts. In the same way as the secret of fabrication, the specific beer-glass, the bottle and the label, which we still know today, are witnesses to the origins in the early '30's.

 

 

Brewers Website: click here

BeerAdvocate Review :

Struise Tsjeeses Reserva 10 (Porto Barrel Aged)

  • Description
Poured a hazy dirty amber color ale with a large foamy head with good retention and some good lacing. Aroma consists of sweet Belgian style malt with light port notes and a somewhat spicy yeast undertone. Taste is also a good mix dominated by a solid sweet Belgian style malt base with some spicy yeast notes with light peppery edge and a light woody and port barrel finish. Full body with great carbonation and no apparent alcohol. Solid offering for a brewer who rarely disappoint.

Saxo 7.5° - 1/3L - 11.6fl.oz

Brasserie Caracole
  • Description
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The head is very thick and white with fine bubbles that leave a close and even lacework effect on the side of the glass. It is spicy on the nose, with light fruit, vanilla and yeast also present - very much like a tripel should smell. The pervasive aroma is of pineapple, something that continues through into the mouth. It is warming, dry and spicy, with more vanilla and coriander. There are lemons, zest, apples and pineapples. The finish is short - malt and vanilla with a slight alcohol hit - leading to a long drawn-out aftertaste where the alcoholic strength really shows. It is light malt and vanilla; dry, but slightly cloying (and again, very smooth). In short, this is a gorgeous tripel-style beer - well balanced bitter-sweet complexity.

BRASSERIE CARACOLE

Truly artisanal Brasserie La Caracole is located in a small village Falmignoul, Province of Namur, Wallonia in southern Belgium, close to the French border. Their products are being distributed in Belgium, Italy, France, Holland, Switzerland and Japan. Their portfolio consists of four stock ales: Caracole 8% abv, Nostradamus  9.5% abv, Saxo 8% abv, Troublette 5% abv. All beers are presented in 11.6 fl. oz. / 33 ml. metal crown bottles.
 
wooden-fired oven at the Caracole breweryAll styles are bottle conditioned (second fermentation with yeast in the bottle), unfiltered and unpasteurized. The recurring theme on each label is that of spiral snail shell from which the brewery takes its name. Apparently the snail is the emblem of Namur and the word for a snail in local Namurois dialect is "Caracole".
 

The Brasserie Caracole is known to warm the water with a wooden-fired oven. The bottling and labelling are made manually.

The brewery was already existing in 1766 under the name Brasserie Moussoux, then changed its name Brasserie Lamotte in 1941 and was finally taken over in 1992 to become the Brasserie Caracole.The Caracole brewery

 
 
 
 
 
 
 
 
 
 
 
 
 

Brewers Website: click here

BeerAdvocate Review :

Cellar aged - Pannepot 2007 - Reserva - 10° - 1/3L - 11.6.fl.oz

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Limited edition of 5000 bottles/year, Cellar aged to perfection 2007 brew

In the early 1900s, the village of De Panne, close to the French border, was famous for two things -- the ‘Pannepots’or fishing boats, that could be seen along the coast, and the unique dark ale enjoyed by the local fishermen. Our Old Fisherman’s Ale is a tribute to these hardy sailors and their rich, flavorful brew. Pannepot is an unfiltered, unpasteurized, bottle-conditioned dark ale with an intense, complex chocolate malt aroma, roasted accents, and subtle hints of spice. Aged on Oak

SANTA ROSA, Calif., January 29, 2008 - Tens of thousands of beer reviewers around the world, many having tasted over 1000 beers, have chosen the best brewer in the world -- and that brewer is Struise of Woesten-Vleteren, Belgium.

Struise however doesn't have a brewery. And they're not professional brewers either. The Belgian brewing team of Carlo, Peter, Phil and Urbain, does its brewing in its spare time away from working their day jobs. They have a relationship with a brewery in Woesten-Vleteren, Belgium -- not far from the former world champion brewers at Westvleteren Abbey -- where they bring in their own ingredients and brew on their own equipment.

The result has unequivocally been nothing short of world class. “Not being a commercial brewery that needs to turn over product in order to stay alive means that we can wait until our beers are perfect before releasing them,” explains Carlo. This means their distributors in Europe, American and Japan, are patient. And their consumers are just as patient. It's not uncommon to get your Struise after sitting on a waiting list at a mail order beer shop.

Struise is all about innovation. They tapped into the online beer scene many years ago and, unlike most other European brewers, have used internet resources to experience beer from around the world, most notably from the United States and Denmark. They've created a unique style of beer making, harmonizing popular styles from around the world with their own pure invention.

Beer Reviews : 

Bellegems Witbier 5.5 -1/4L- 8.4fl.oz

  • Description

Bellegems Witbier is made by the traditional recipe of a white beer: a perfect harmony between barley and wheat. The wheat gives the beer its light colour. While cooking the wort, hops and specific herbs are added. After the cooking process, the sterile wort is being cooled and fresh yiest is added. The high fermentation is the base of the fruityness in the whitebeer and the spicy aroma's result in its fresh character.

After fermentation the beer is lagered and matured. This is to not loose the cloudyness in the beer. After that the beer is not filtered but suger and fresh yiest is added to be filled in bottles. For 2 weeks, the beer has to rest in hot chambers for the process of refermentation. The final smell and taste results from this process.