Lambics and Flemish Red Ales

Unique to Belgium, Lambic beers use wild yeasts for their spontaneously fermentation. Together with their Flemish Red ale cousins, which use top fermenting and wild yeasts, the result is an extraordinary complex flavour experience - often tart and sour - for the adventurous drinker.
Blonde beers and Golden alesTrappist and Abbey beersAmber and Dark beersLambics and Flemish Red alesFruit and Flavoured beersWheat beersPilsner LagersArchive

  •  
  • Name / Description
  • Percentage
  • Served
  • Mort Subite Gueuze

  • Mort Subite Gueuze

    Accessible gueuze for the uninitiated in this unique beer style
  • 4.5% abv
  • Bottle
  • Boon Gueuze

  • Boon Gueuze

    Traditional assertively dry Gueuze from the masters of the art.
  • 6.5% abv
  • Bottle
  • Rodenbach

  • Rodenbach

    The definitive Flemish red ale
  • 5% abv
  • Bottle
  • Lindemans Faro

  • Lindemans Faro

    Great example of this sweetened lambic beer
  • 4% abv
  • Bottle
  • Duchesse De Bourgogne

  • Duchesse De Bourgogne

    Sour and fruity Flemish brown ale
  • 6.2% abv
  • Draught
  • Rodenbach Grand Cru

  • Rodenbach Grand Cru

    Oak aged - young tart beer blended with 3 year old matured beer
  • 6.2% abv
  • Bottle
  • Drie Fonteinen Oude Gueuze

  • Drie Fonteinen Oude Gueuze

    Traditional and very tart - one for the connoisseur
  • 6% abv
  • Bottle
  • Girardin Gueuze Fond

  • Girardin Gueuze Fond

    Tangy sour and complex - a marmite of beers!
  • 6% abv
  • Bottle