De Molen’s reputation is literally second to none amongst European brewers. Earlier this year ratebeer.com, one of the world’s biggest databases and resources for all things beer, rated De Molen as Europe’s best brewery (eg better than Mikkeller, Nogne O and Westvleteren, a hefty feat indeed). Like many of the world’s most impressive breweries, De Molen was started by a passionate homebrewer out of a garage. De Molen’s range and reputation have grown steadily over the last few years, although the brewery hasn’t – De Molen’s 500L capacity brewery is certainly one of the smallest we deal with!
An Imperial Smoked Stout born from a mistake during the brewing process, it’s a unique combination of smoked Bruichladdich malts and smoked malts from Bamberg. It's sweet and bitter with a mix of fruit, coffee and chocolate. And - of course - an even more dominant smoke flavour.
You can buy De Molen Bloed, Zweet & Tranen in the following pack sizes:
Pack Description
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Remember, we can usually fit up to 20 beers into each delivery carton. Want to try the above beer but not sure what else to choose? Why not try our special Around the World in Twenty Beers Pack. If you would like some help making your choice, why not contact our friendly and knowledgeable staff who will be happy to make some suggestions.
Note: Product prices displayed on this site may contain occasional errors and are subject to verification. All products are subject to availability confirmation. If you would like to verify a price and availability, please contact us.
Pack designed for beer connoissuers. Our picks of the best beers from 12 classic beer styles. The list below is subject to change depending on availability.
Lambic is made from a blend of malted barley, raw wheat and debittered (3 year old) hops. The wort is exposed to wild yeasts and natural bacteria by cooling in an open vat. The beer is matured in oakwood or chestnut barrels, (which also harbour the wild yeasts and bacteria), and left to naturally ferment in the brewerys cellar for up to 3 years. The wild bugs cause the beer to ferment natural (spontaneously) - that is without the addition of any commercial yeast strain. The result is a light bodied but intensely sour and complex beer with a tartness reminiscent of a hard cider or white wine.
