Jopen four grains Bokbier is a top fermented Bokbier that is specially brewed for the October and November months. The taste is fruity and chocolate like due to the roasted Rye malt that is used. When the beer is lagered a little longer, aromas appear that resemble a smokey flavor. The Jopen
Bokbier has won a silver medal at the World Beer Championship in the USA, silver medal at the
European Beerstar Competion 2011, and a bronze medal at the Tastiest Bokbier of the Netherlands 2011.
La Trappe PUUR
La Trappe PUUR is an easily drinkable, fresh, hoppy, light Trappist ale. Only top-grade organic ingredients are used to brew this ale. The recipe for this ale is the result of a combination of the continuous pursuit of the highest quality and a passionate dedication to ale, coupled with unrelenting respect for people and planet.
Hop Zij Met Ons
The result of adding American hops to a quadrupel, 10%
Jopen Doubting Thomas (aka Ongelovige Thomas) is our interpretation of a quadrupel. A distinct beer with rich malt as the main flavour. The American hops gives it a fruity character.
This beer is named after the apostle Thomas, who would not believe that Jesus had risen from the dead. Thomas has his name-day at the start of winter on 21 December. This reddish-brown beer is a genuine winter warmer. Surprisingly rich in flavour and ideal for sipping beside the fireplace. Believe it or not, this is a heavyweight.
Delirium Noël / Christmas
Brewed only for the Christmas and New Year, Noël complete the “Delirium” trilogy. Its appearance is a superb warm copper to red color, recalling “Nocturnum” except in its taste. It hides its subtlety by multiple levels of flavor and should be approached with confidence, with a tinge typical Christmas, sauced with a sweet touch, then bitterness.
O’Hara’s Irish Stout
Heineken is a 5% ABV euro pale lager, made by Heineken International since 1873. It is available in a 4.3% alcohol by volume, in countries such as Ireland. It is the flagship product of the company and is made of purified water, malted barley, hops, and yeast. In 1886 H. Elion finished the development of the Heineken A-yeast. This is the yeast that is still used for the beer. The beer is force carbonated. It is popular in the United States, Europe and Middle Eastern countries.