• Devil’s Backbone

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    Named for a winding stretch of Hill Country highway, Devil’s Backbone is a Belgian-style tripel. Featuring a beautiful pale-golden color, this ale’s spicy hops and Belgian yeast work together to create a distinctive flavor and aroma. Don’t let the light color fool you, this one has a dark side too. Traditional Belgian brewing techniques add strength without increasing heaviness. Find one near you, or better yet, take a road trip out to Blanco. We promise the views (and the brews) will be well worth the drive.

  • Gulden Draak Classic

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    Gulden Draak has been breathing fire at the Van Steenberge brewery since 1986. This characterful, fiery beer was originally commissioned by the Cruyl brewery in Assenede. At the time, it was a festive beer brewed just once a year for the Assenede fanfare.

    Gulden Draak originated when Jozef Van Steenberge received one of his Italian customers back in 1986. The Italian visitor could feel the fire and insisted on buying the beer. At first, Jozef refused because he felt that the beer was too strong, but then he agreed on the condition that an order of 100 hectolitres was placed. At the time, it was a large amount that guaranteed an entire week of production. A beer with character also deserves a bottle with character, a unique white bottle, they decided together.

    The name ‘Gulden Draak’ refers to the gilded dragon statue at the top of the Ghent Belfry. Legend has it that the dragon graced the bow of the ship used by Norwegian Sigurd Magnusson on his crusade in 1111. The statue still stands guard on top of the Ghent Belfry today as a symbol for the city’s freedom and power.

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    LE BOUC SAISON(16 oz Four Pack)

    Brewed with Pilsner, Wheat, and Flaked Barley. Hopped with Czech Saaz and UK Fuggles. Fermented with mix of Saison yeast for dry finish.

  • Sneaky Snake

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    Our dry, light bodied ale with citrus notes and a smooth finish.

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    The Falls(16 oz Four Pack)

    Saison fermented w/ native TX yeast, orange peel, lemon peel, coriander, yaupon and lightly dry hopped with Citra, Waimea and Medusa

  • Tripel Karmeliet

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    Tripel Karmeliet is still brewed to an authentic beer recipe from 1679 originating in the former Carmelite monastery in Dendermonde. Written over 300 years ago, this recipe describes the use of three kinds of grain: wheat, oats and barley.

    The name Tripel karmeliet thus refers both to its origin and its in-bottle refermentation. From many trial brews of multigrain tripels carried out at our brewery in the 90s, it appears that the particular historic combination of the 3 kinds of grain still remains the ideal blend.

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    TRIPEL(25.4 oz Crowler)

    Belgian Tripel brewed with wheat and oats and hopped with German Mandarina Bavaria hops

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    WANING GIBBOUS(25.4 oz Crowler)

    Belgian-style Witbier brewed with coriander, orange peel and chamomile

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    You Had Me at Hello (16 oz 4 Pack)

    Esters and phenolics from the Belgian yeast strain dominate the nose, with some juicy orange and banana notes from lots of Azacca & Amarillo hops. More orange and banana in the taste, not too bitter, with a soft mouthfeel and some alcohol warmth.

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