Alus buteliukais / Beer in bottles

Dates Fig-Syrup Quadrupel Red Wine BA

Dark, reddish-brown Trappist beer with a secondary fermentation in the bottle

This is one of the oldest beers of Westmalle Abbey, with a tradition that dates back to the start of our brewery.

Apples and grapefruits (Semi Sweet)

Dry Apple

Apple (peated dry)

Wild yeast dry-hopped with Simcoe IPA hops

Apple cider with wild blackberries and earl grey tea

Apple (dry)

Apple (dry)

Apple (dry)

Semi-sweet heirloom apple cider

Dry hopped apple cider, fermented with bella saison yeast, with mozaic and citra hops

Latvian cider apples, sour Nordic cherries and rhubarbs

Apple (sweet)

The first AIPA brewed commercially in Poland. That's how the Polish beer revolution began!

A two-in-one delivery – clean and crispy lager profile and IPA-style hoppy experience

Hazy and hoppy Hazy IPA

Brewed with hops selected by us during the "Yakima Chief Hops" Hop Selection. India Pale Ale with Simcoe

Dry, full of hop aromas Cold IPA

Citra&Mosaic

Black IPA dry hopped only with Polish varieties - Zula, Książęcy, Amora Preta

New England IPA double dry hopped with Polish varieties - Pałacowy, Książęcy, Amora Preta, Zula

New England IPA dry hopped with Nelson Sauvin

The lightness of wheat beers combined with the enticing bitterness of a classic IPA.

Jeśli imprezować, to tylko w doborowym towarzystwie! Dlatego uwarzyliśmy lekkie, metne i przyjemnie chmielowe Hazy Pale Ale z browarami: Artezan, Cztery Ściany, Funky Fluid, Moon Lark i Nepomucen. Taki skład to gwarancja dobrej zabawy i piwa, kt&o #kartus

pleasant bitterness and distinct notes of American hops under a veil of intriguing kaffir lime aroma.

Session, light in colour and drinkable ale brewed with barley and wheat malt. Dry hopped with Galaxy and Vic Secret variety

Session IPA dry hopped with Nelson Sauvin hop

The most popular style in South Germany

Nelson Sauvin, Rakau

Pilsner dry hopped with New Zealand's Nectaron

Hopped with Polish bittering and aroma hops

Pilsner dry hopped with Simcoe

3 Fonteinen “Intens Rood” (Intense Red) is the result of macerating hand-picked whole sour cherries on lambic for at least six months, in a proportion of one kilogram of fruit per litre of lambic, and is then blended again with more lambic #rūgštus #belgiškai

3 years old Wild Ale aged for additional 5 months on Polish Blackcurrants.

3 metų laukinukas papildomai 6 savaites brendo su mėlynėmis

It’s a magnificent blend of 90% mild 18 month-old lambic, 5% strong 3 year-old beer and 5% very young lambic, which provides fermentable sugars and wild yeasts. Aged in oak casks

6 months old Mixed Fermentation Ale aged for additional 4 weeks on Japanese Quinces.

Sour and refreshing session mead, made only from rhubarb juice and bee honey

Light and refreshing session mead, made from birch juice and bee honey with lemon juice

Classic Braggot aged for 24 months in Willett Bourbon barrels.

A lot of hops and a moderate amount of alcohol

Very aromatic, light, smooth and fruity American Pale Ale. Made more than 50% from wheat malt and oatmeal

Tropical climates thanks to Pale Ale with a hop composition of Citra, Sabro, Azacca, El Dorado, Cryo Talus and Cryo Pop blend

Midwest Hemp American Pale Ale

Red Oceania Pale Ale

Imperial Baltic Porter Bourbon BA

Beer aged in Jamaica rum barrels

Imperial Oil Maker in the Islay Blend version. Matured in barrels of Laphroaig and Bunnahabhain

Plum Smoked Imperial Baltic Porter Bourbon BA

Packed up to the ceiling with raspberries, black currant and peanut butter

Inspired by desserts - Basque cheesecake. With the addition of strawberries and raspberries

Extremely refreshing sour beer with raspberries

Sangria from Valencia with the age-old German style of Gose resulted in a sour-salty summer beer.

Tropical fruits sour ale

Mix of a German traditional style with new wave German hops and aromatic strawberries

Imperial Stout with Coconut, Coffee, Cocoa Nibs and Vanilla. Aged for 20 months in Rittenhouse Rye, Buffalo Trace and Willett Bourbon Barrels

Imperial Stout with Vanilla. Aged for 20 months in Willett, Buffalo Trace and Cognac Barrels

Not be too bitter or too sweet, not too dry or too full

Wheat beer - yeast-clove flavor, banana and light bitterness.

One year aged in Jim Beam Straight Bourbon Whiskey barrels

Classic Extra Special Bitter hopped with East Kent Goldings and Northern Brewer

Lapsang Wee Heavy Whisky BA

6 months old Mixed Fermentation Table Beer aged for additional 4 weeks on Apricots & Peaches

Non-alcoholic Lager

Non-Alcoholic Ice Cream Sour with pineapple, coconut & lime

Non-alc. pastry sour with mango, passionfruit, orange and yuzu

Non alcoholic sour fruit ale with raspberry and blackcurrant

Non alcoholic IPA with polish hops: Amora Preta, Vermelho, Książęcy, Marynka

Non alcoholic IPA intensively hopped with american hops.

Non-Alcoholic Spanish Gose

Non-ABV double dry hopped Hazy IPA

Non alcoholic Cider