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  • Categories: Sea Salt
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Val Dieu Grand Cru is an unfiltered and unpasteurized dark abbey beer brewed within the confines of an abbey.

With a dark brown color with glowing reflections typical of quadruple style beers, this Val Dieu Grand Cru is adorned with an abundant beige foam, from this hat escapes aromas of toast, malt, chocolate and Port. .

For the more daring! The combination of salt and Trinidad Scorpio pepper makes it one of the spiciest blends in the world. Try it at your own risk! It can be combined with any type of dish, to give it a spicy touch never seen before!

Val Dieu Grand Cru is an unfiltered and unpasteurized dark abbey beer brewed within the confines of an abbey.

With a dark brown color with glowing reflections typical of quadruple style beers, this Val Dieu Grand Cru is adorned with an abundant beige foam, from this hat escapes aromas of toast, malt, chocolate and Port. .

Our “SIROP DE LIEGE®”, also marketed under the name “CREP’PARTY®”, is a fruity alternative to liquid honey or maple syrup. Excellent topping on crepes, pancakes, Brussels waffles or ice cream, it will bring fruity notes to many culinary preparations, such as vinaigrettes, marinades and sauces. It also goes very well with cheese platters.

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Blend of 7 Japanese spices. This fleur de sel brings an oriental touch to your Japanese dishes such as sushi, rice, noodles and ramen (noodles in a fish or meat-based broth).

Sea Salt impregnated with basil from the Destexhe farm in Verlaine

This fresh and light beer, moderately alcoholised is perfect as an aperitif or as an after-dinner liqueur. It can also go well with a good meal. The freshness at the beginning, will be followed by a pleasant and bitter character in conclusion. It keeps a light white foam coat throughout the savouring. Beer secondary fermentation in the bottle.

ZAIRA exotic syrups are an alternative to refined sugar, liquid honey, maple syrup, or other toppings.

ZAIRA AGAVE organic syrup comes from Mexico. It is a fructose syrup, obtained after extraction and purification of the inulin naturally present in agave, followed by a thermal hydrolysis process.

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This beer is coloured and its aroma is more pronounced, with a coffee/ mocha taste. The mocha taste will disappear progressively to give way to a taste of roasted malt that is neither too neutral nor too strong. It is slightly spicy, reminding that it is firstly a beer for savouring. Beer secondary fermentation in the bottle.

ZAIRA exotic syrups are an alternative to refined sugar, liquid honey, maple syrup, or other toppings.

ZAIRA COCO Organic Syrup comes from Indonesia, where it is harvested from the sweet sap of organic coconut blossoms.

Sea Salt with garlic and parsley from the farm Destexhe and son

It is the result of a long fermentation, scrupulously followed by the brew master, with a deep yet soft bitterness. You will recognize a naturally aromatized hop with an alcoholic after taste. This beer, often associated with refined dishes, ranks among the great beers and may be found in some of the most exclusive restaurants. Beer secondary fermentation in the bottle.

This beer, launched in 2016 for the 800th anniversary of the Abbey is fresh, light and light-coloured. With its hopped taste, due to the dry hopping process, we can also taste citrus aromas. Beer secondary fermentation in the bottle.

Sea salt impregnated with 5 peppers and berries

This beer has a warm amber yellow colour with a quiet sparkling and a fine white foam. Its excellent and digestive taste, partly due to the addition of well selected spices and a bit of Porto, goes well with a highly-pronounced aroma of yeast and malt. A haunting sweetness comprising fine balanced savours will complement this fabulous blend of flavours.

Sea salt infused with red paprika, thyme, coriander and pink berries