Craft beer

The Timmermans Tradition Lambicus Blanche is absolutely unique. The beer is produced with lambic, to which the same production process as malted wheat beers is applied.

Discover the Collesi Blanche Craft Beer, an authentic experience of freshness and lightness, perfect for the hottest days.

Collesi Triplo Malto Craft Beer is a strong and enveloping blonde, obtained from a careful selection of malts and naturally refermented in the bottle. Unpasteurized, it has a dense and very fine-grained foam, an indication of its artisanal quality.

Collesi Bionda Craft Beer is an Italian excellence produced using artisanal methods, unpasteurised and with natural refermentation in the bottle.

Collesi Rossa Craft Beer is a beer with character, obtained from selected malts and hops, unpasteurized and naturally refermented in the bottle.

It is a Lambic style beer, meaning it is fermented with wild yeasts present in the air and in the production area, which give it a unique flavor and aroma.

Beer produced with artisanal method

A malted Dubbel style amber ale with rich, deep and sweet and sour flavours. Hints of caramel, prunes and hops mix with a deep malt note with lots of caramelized notes.

A malty abbey beer characterized by hints of pineapple, honey, liquorice and smoked malt. 6.7% VOL

Italian Pale Ale refermented in the bottle

Beer produced with artisanal method

Quality and distinction have always been Augustiner-Bräu traditions.

Mastri Birrai white beer 75 cl

Beer produced with artisanal method

A light yellow Belgian-style witbier with refreshing notes of citrus, clove, coriander and bergamot. 6% VOL

Beer produced with artisanal method

Guinness Draft is an iconic beer with a perfectly balanced flavor, which conquers the hearts of those who taste it.

Timmermans Oude Gueuze is a special blend made with different and selected old Lambics, aged for three years in wooden barrels, and young Lambics, which guarantee spontaneous fermentation in the bottle

Sixty days of production: local barley selected by our master brewers, 1 day of cooking at low temperature, 45 days of fermentation and 14 days of rest.