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Gold medal winner for Amber Lager at the 2018 World Beer Cup. Caramel-forward amber lager with a refreshing dry-hopped aroma.

Gold medal winner for Amber Lager at the 2018 World Beer Cup. Caramel-forward amber lager with a refreshing dry-hopped aroma.

Brooklyn Lager unites flavors of toffee, toast, and caramel with a dry-hopped aroma full of grapefruit, flowers, and pine. Whether it’s in your favorite pint glass, a trusty bottle, or versatile can, Brooklyn Lager is the... Read More

We use a touch of spices and pounds of real pumpkins to create a warm but surprisingly crisp spin on the traditional pumpkin ales made by American settlers.

Our award-winning Special Effects Hoppy Amber is a hoppy lager-style brew with an unexpected piney aroma and pleasantly bitter finish that just so happens to be non-alcoholic.

Brooklyn Special Effects IPA brings the bright hop aromas and crisp citrus flavors of our favorite IPAs to the non-alcoholic world, all with under 100 calories. We brewed it for drinkers everywhere who love all things hoppy and... Read More

Not that we’d ever pick favorites, but the Brooklyn Variety Pack contains four of our most exciting offerings: Brooklyn Lager, Brooklyn Pilsner, Pulp Art Hazy IPA, and Pulp Art Hazy Double IPA. With three cans of each, there’s... Read More

Brooklyn Gin is a craft spirit made in New York with fresh citrus peels and hand-cracked juniper. This gin is fresh, complex, and flavorful. It’s good enough to drink on its own and the makers are proud of that.

Named for the iconic entrance to the Brooklyn Kura taproom, the ‘Blue Door’ is full-bodied, earthy, and dry with subtle notes of banana and ripe melon. Serve chilled.

Our classic, Number Fourteen, is a junmai ginjo namazake. Intended to be served locally, chilled, and enjoyed soon after the fermentation process ends. We use a blend of calrose and yamada nishiki rice milled to more than 60%... Read More

May Wine, made by combining fresh flowers of woodruff, strawberries and young wine, has been used to celebrate the coming spring in Germany for centuries.

Rosario’s traditional recipe was developed initially for the Church as an altar wine. Rosario’s blend of Concord and Niagara grapes combine fruitiness with sweetness in a delightful balance for those who prefer a soft,... Read More

3 Fonteinen Oude Kriek is the result of macerating hand-picked whole sour cherries on young lambic for at least four months, in a proportion of one kilogram of fruit per litre of lambic. The kriek lambic is then blended again... Read More

3 Fonteinen Oude Kriek is the result of macerating hand-picked whole sour cherries on young lambic for at least four months, in a proportion of one kilogram of fruit per litre of lambic. The kriek lambic is then blended again... Read More

3 Fonteinen Schaarbeekse Kriek is the result of macerating local hand-picked Schaarbeekse cherries on young traditional lambic for at least one year, in a proportion of one kilo of sour cherries per liter of lambic. The cherry... Read More

For this Pruim, we macerated fresh picked-to-ripeness sweet Mirabelle plums.

Maceration took a tad over four months. For both maceration and blending, we used over 90% of old lambics, both two-, three- and four-year old. The weighted... Read More

Refreshing as an aperitif. And just as full of flavour and rich in aroma as a beer from heaven. That's DeuS. A magnificent symbiosis of brewing a beer and creating a sparkling wine. Ideal for delighting your guests sometimes... Read More