De Master Beers-collection

Master Beers are a unique collection of Thoroughbred beers by PALM Belgian Craft Brewers, brewed by three different fermentation methods, bottled in 75cl bottles with a cork and most of which undergo re-fermentation in the bottle. Each bottle contains the passion of the age-old art of family brewing. Each glass shows its own warm colour and subtle pleasures for the eye, nose and tongue. Discover and experience the delight the brewer wishes to share with you. The very best taken from nature. Long-lived top, mixed and spontaneous fermentation gems from the past.

Dobbel PALM

Master brewer Alfred Van Roy launched Dobbel PALM in 1947 as a festive beer to celebrate the brewery’s bicentenary. Dobbel PALM is an amber-coloured, top-fermentation beer with an even more pronounced malty and hoppy character than PALM. Dobbel PALM is the ideal connoisseurs’ beer for the festive season.

  • Top fermentation
  • Bottle conditioned
  • 5.7% ABV
PALM Royale

This ale-type beer was created for PALM brewer Alfred Van Roy’s 90th birthday. The ultimate expression of his passion for the distinct fermentation fruitiness of his personally selected PALM yeasts. A real royal treat of a beer. Its appearance is copper-coloured, with a rich, white head which clings to the glass. The aroma is reminiscent of banana; the flavour has bite with a great deal of body. The beer is slightly sweet due to the alcohol, but is nevertheless somewhat bitter and fruity too. Re-fermentation gives the beer a pleasant, dry aftertaste.

  • Top fermentation
  • Bottle conditioned
  • 7.5% ABV
  • Copper-coloured
PALM

A bitter-sweet beer with a soft, creamy mouthfeel and honeyed, hoppy aroma. Bottle conditioning results in an extra dry touch.

  • Top fermentation
  • Bottle conditioned
  • 5.2% ABV
  • Amber coloured
BRUGGE Tripel

This city beer, flavoured in the traditional manner with Bruges “gruut”, is potent and bitter-sweet. BRUGGE Tripel has a beautiful golden-blond colour and a firm head, leaving a trail of Bruges lace on the glass. The aroma has a touch of smoked phenolic, and the flavour is bitter, rich and creamy. The aftertaste is warming, long and dry.

  • Top fermentation
  • Bottle-conditioned
  • 8.7% ABV
  • Golden-blond Tripel
STEENBRUGGE Blond

STEENBRUGGE Blond abbey beer is a blond beer with a warm, full flavour and a fruity, lightly smoked yeast aroma combined with the subtle Bruges “gruut” blend of herbs and spices.

  • Top fermentation
  • Bottle conditioned
  • 6.5% ABV
STEENBRUGGE Dubbel Bruin

STEENBRUGGE Dubbel Bruin abbey beer is a brown beer with a straightforward, malty-caramel character and a fruity, lightly smoked yeast aroma combined with the subtle Bruges “gruut” blend of herbs and spices, with an emphasis on cinnamon.

  • Top fermentation
  • Bottle conditioned
  • 6.5% ABV
STEENBRUGGE Tripel

STEENBRUGGE Tripel abbey beer is a golden-blond beer with a rounded malt character, a scented touch of hops, a warm, full flavour and a fruity, lightly smoked yeast aroma combined with the subtle Bruges “gruut” blend of herbs and spices.

  • Top fermentation
  • Bottle conditioned
  • 8.7% ABV
STEENBRUGGE Wit-Blanche

STEENBRUGGE Wit-Blanche abbey beer is a wheat beer brewed with 40% unmalted wheat and 60% malt. It has a refreshing flavour and a fruity, lightly smoked yeast aroma combined with the subtle Bruges “gruut” blend of herbs and spices, with an emphasis on coriander and Curaçao.

  • Top fermentation
  • Bottle-conditioned
  • 5.0% ABV
RODENBACH

Mixed main fermentation and maturation in oak casks (“foeders”) give it the same sweet-sour flavour and complex fruitiness as wine. RODENBACH consists of 3/4 young beer and 1/4 beer matured two years in oak. RODENBACH is highly refreshing and appetising; the perfect apéritif!

  • Mixed fermentation
  • Flanders Red-Brown Beer
  • 5.2% ABV
RODENBACH Grand Cru

RODENBACH Grand Cru has, on average, been left for much longer in the oak casks (“foeders”) of the Roeselare “beer cathedral”, which results in a more pronounced version of the Flanders Red-Brown Beer style. RODENBACH Grand Cru consists of 1/3 young beer and 2/3 beer matured 2 years in oak. The result is a complex beer with a great deal of wood and esters, vinous and with a very long aftertaste, just like a Grand Cru wine.

  • Mixed fermentation
  • Flanders Red-Brown Beer
  • 6% ABV
RODENBACH Vintage

This mixed-fermentation Flanders Red-Brown Beer gets its unique character through maturation in handmade oak casks (“foeders”). This beer is matured for 2 years in special numbered casks (the number changes each year). The result is a superior RODENBACH with a red-copper glow. Its taste is complex and rounded, but also intense and refreshing. It is characterised by a fruity, slightly sour touch of apple, combined with accents of caramel, wild honey and oak. The fruity, slightly sour aftertaste is long and nicely balanced.

  • Mixed fermentation
  • Flanders Red-Brown Beer
  • 7% ABV
RODENBACH Caractère Rouge

RODENBACH Caractère Rouge is produced by adding an extra six months’ fermenting maceration with fresh fruit (cherries, raspberries and cranberries) to beer that has already undergone two years’ maturation in oak casks. The beer is vinous with a complex, fruity nose of raspberry and cherry combined with notes of wood and tobacco. The residual sugars ensure a perfect harmony between the sour, sweet and dry flavours. The beer is reminiscent of the unique interaction of flavour and strength that we fine in a crisp Burgundy wine.

  • Mixed fermentation
  • Flanders Red-Brown Beer
  • 7% ABV
Oude Geuze BOON

Traditional lambic is a unique spontaneous-fermentation beer aged in oak casks for a long time. Bottle-conditioned lambic is known as “geuze”. Geuze with lambic matured for a weighted average of one year in oak casks may bear the “old geuze” designation, a beer style which enjoys European protection. The sour mellowness is characteristic of this “old geuze”. It is lightyellow/ amber in appearance, crowned with a nice head. Oude Geuze BOON has a very fresh, spicier than fruity nose, with touches of citrus, pepper, vanilla and cedar. Complex, balanced flavour with a long, dry and intense aftertaste.

  • Spontaneous fermentation
  • 6.5% ABV
Geuze BOON Mariage Parfait

Geuze BOON Mariage Parfait consists of 95% mellow lambic aged at least 3 years and 5% young lambic. The beer is brought back to its fermentation temperature during bottling, thereby causing re-fermentation. The beer subsequently matures at a low temperature for at least 6 months. Its soft mouthfeel and fruity flavour harmonise perfectly with the aromas from the oak casks (“foeders”) in which this Geuze Mariage Parfait has matured. Its body contains lots of vanilla and its aftertaste is acidic, with an accent of cloves which becomes more intense over time.

  • Spontaneous fermentation
  • 8.0% ABV
Oude Kriek BOON

Oude Kriek BOON is made by adding 400 g/l of small wild cherries to 18-month old lambic. A fermenting maceration is followed by bottle conditioning. “Old Kriek” is a beer style which enjoys European protection. Oude Kriek BOON has a rather rosé-like and cloudy appearance (due to the secondary fermentation) and a pale pink head. The aroma is dominated by scents which are typical of lambic (wood, tannin, animal touches), supplemented by a slight hint of cherries. Lambic is also the overriding note in the flavour; the cherries are still there, but more in the background. Long, slightly bitter aftertaste

  • Fruit beer macerated in 100% old oak-matured lambic.
  • 6.5% ABV
Framboise BOON

The unrivalled raspberry beer from BOON, with velvety soft ripe raspberries (more than 300 g/l) which undergo fermenting maceration in young oak-matured lambic. An ideal rosé apéritif beer, but also suitable as an accompaniment to fruit desserts, etc. Also known as the “Brabant Champagne Kir”.

  • Spontaneous fermentation
  • Fruit beer macerated in young oak-matured lambic.
  • 5% ABV