The Off-Menu Bottle List
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MICHAEL’s SECRET BEER COOLER
Since the Hopleaf opened the new bar side, what we call the South Bar, there was a cooler that housed rare and special bottles of beer.
Visitors to the Hopleaf had to “know” that this list existed; no bartender or server, or even Michael, would tell you about this list unless you asked. When you did ask you were presented with a crinkled, torn and ripped packet of papers detailing what lay inside that elusive cooler.
During Covid times, as we downsized significantly the number of beer bottles we had on our list, we decided to move our beautiful collection of white wines to “Michael’s Secret Beer Cooler.”
But because we love beer at Hopleaf it was hard for us to pass up rare and special offerings! Since things have started to get back to normal we realized we had yet again amassed a collection of limited quantity specialty beers that only had a home in Michael’s Secret Beer Cooler.
OUD BEERSEL -Belgium
Bzart Kriekenlambiek (2013)
8% 750ml . . . . .$40
Traditionally brewed with real sour cherries and with Oud Beersel Lambic that matured in wooden barrels. It contains some 400 grams of sour cherries per liter. Bottled and then the “Méthode Classique” (Classic Method) is applied for several months. This means that after adding sugar and a sparkling wine yeast, the “liqueur de tirage”, this kriekenlambiek is re-fermented. Carbon dioxide develops and is locked in the bottle which causes the lambic to become effervescent.
Bzart Lambiek (2013)
8% 750ml . . . . .$40
The “Lambiek Oud Beersel” that was used has matured during thirteen moons in old wooden barrels in Oud Beersel’s cellars.
This lambic is bottled and then the “Méthode Classique” (Classic Method) is applied during another thirteen moons. This means that after adding sugar and a sparkling wine yeast, the “liqueur de tirage”, this lambic is re-fermented. Carbon dioxide develops and is locked in the bottle which causes the lambic to become effervescent. Other intrinsical steps, such as the “remuage” (riddling) and the “dégorgement” (disgorging) follow, which eventually lead to a sparkling, refined beverage.
Brouwerij BOON-Belgium
Oude Geuze Apogee
7% 750ml . . . . .$80
Oude Geuze Apogee is a celebration of Frank Boon’s extraordinary achievements. At the same time, this one-off edition celebrates the handover to Jos and Karel Boon. This transition from one generation to another is reflected in the composition of this geuze—because for Apogee, Frank created a special blend with lambic beers from the oldest (N° 79) and from the newest (N° 83) foeder.
The Oude Geuze Apogee was bottled on 29 April 2019.
Oude Geuze a l’Ancienne
—numbered casks—8% 330ml . . . . $28
Vat 108, brewed on 2/15/2015 and bottled on 12/20/2016 —The very wine-like accents of this Oude Gueuze combine with a distinctive ‘old beer’ character, which provides full-bodied & robust flavor, with unmistakable hints of volatile acidity that never overwhelm.
Brasserie Cantillon-Belgium
Classic Gueuze (2024)
5.5% 375mL . . . . .$40
A blend of one, two & three year old lambics refermented in the bottle. Bottled February 14,2024
Saint Lamvinus (2025)
7% 750mL . . . . .$80
Blend of lambics aged on average 16 to 18 months. Made w/ Merlot, Grenache Noir & Syrah grapes. Intense, fruity, lingers on the palate and has a clear connection to its winemaking origins. Bottled September 9, 2025.
LINDEMANS-Belgium
Oude Gueuze Cuvée René (2021)
6% 3L . . . . . .$200
An exclusive release and one of the jewels of the brewery. With its golden color, its sparkle and its beautiful sherry aromas, this is the queen of gueuzes. This old gueuze is a blend of old and young lambic matured in large foudres. Slightly carbonated and tart, perfect to share for a special occasion.
Cuvée René Kriek (2016)
7% 750mL . . . . . .$45
To produce this beer, the cherries ferment in lambic that is at least 6 months old in huge 10,000-liter oak barrels (foudres). After another 6 months the beer is bottled and then undergoes a spontaneous second fermentation process which, after a few months, will produce the CO2 to which this authentic beer owes its carbonation and distinctive foamy head. Bottled February 2, 2016.
RODENBACH -Belgium
Rodenbach Vintage (2018)
7% 750mL . . . . . .$60
A unique, unblended Flanders Red-Brown ale matured in oak casks for 2 years. Only the best casks are used, after which the beer is subjected to a strict sampling selection. It has a uniquely balanced acidic taste and a long, fresh and fruity aftertaste. Tasting beautifully for an 8 year old beer.
ALVINNE -Belgium
Wild West Grape
6% 500mL . . . . . .$25
Golden blonde ale brewed with their own hops and fermented with Morpheus house yeast. Aged in wooden Bordeaux barrels for eight months. Then fermented on grapes for five months.
The Oak Melchior (2018)
11% 750mL . . . . . .$20
Ale brewed with mustard seeds then Aged in French Monbazillac (a sweet white wine from the South of France) barrels for 8 months.
3 FONTEINEN-Belgium
Oude Lambik 2017 No. 57
6.9% 750mL…..$60
The foundation and essence of 3 Fonteinen, pure lambic, spontaneous & complex. Three brews from March 2017 fermented and matured in the same oak barrel for six years. Bottled 3/21/2023.
Oude Geuze Cuvée Armand & Gaston (season 19/20) Blend No. 6
7% 375mL . . . . . $40
This specific blend of Oude Geuze consists of eight different lambikken that have fermented and matured on five different barrels. The oldest lambik was brewed in 2016 rendering the weighted average age of this blend upon release to about 55 months. Bottled 11/21/2019
Pruim Belle de Louvain No. 27 (Season 22/23)
7% 375mL . . . . . $32
Macerated hand-picked Limburg Belle De Louvain plums aged for four months on a blend of young lambic, as well as three-year & four-year old lambikken. The oldest lambic has been brewed the first days of 2019. Average age is more than 31 months. More than two thirds of the lambikken were brewed with Pajottenland cereals, sourced from their own Cereal Collective.
Tuverbol
9.6% 375mL . . . . . $25
Blend of Loterbol Blond and 3 Fonteinen lambik. Spontaneous refermenation in the bottle. Unfiltered and upasterized.
Perzik Geel (season 21/22) Blend No. 14
6.7% 750 mL . . . . . $70
In 2022 local harvest had been non-existent for the last three summers. So for this blend they macerated freshly hand-picked yellow peaches from an organic producer in Northern Spain. They used only two-and three-year old lambikken for macerating, and the maceration took almost five months. The weighted average of the peach blend upon bottling is almost 24 months. The final proportion of fruit used is 384 grams per liter. Bottled 5/1/2022.
Druif Muscaris (season 21/22) Blend No. 23
8.3% 750 mL . . . . . $70
Made with macerated muscaris grapes (a white grape varietal), picked at Hoenshof in the summer of 2021. The grape must was macerated on two- and three-year old lambikken. Maceration took almost four months before blending and bottling. This brings the weighted average age of the blend to more than 22 months. The final fruit proportion is 396 grams of muscaris grapes per liter of lambik. Bottled 1/27/2022
Cask Finish Series: Akevitt No. 75 (Season 23/24)
7.64% 750 mL . . . . . $100
A blend of traditional lambic that has aged in three aquavit barrels. These barrels have held PX sherry for over fifty years and aquavit for over ten years. These barrels were sourced with Atlungstad, the oldest Norwegian distillery still in activity.The barrels were filled with two-year-old 3 lambic for over 13 months. The weighted average age of the lambic blend at bottling is over 33 months. All brewing cereals used were sourced w/ farmers from Pajottenland. Bottled 10/15/2024
Cask Finish Series: Cognac No. 51 (Season 23/24)
8.62% 750 mL . . . . . $100
Small batch blend of three lambics aged on cognac barrels for more than twenty months. The lambic originates from five different brews of which more than 60% was brewed w/ local Pajottenland cereals. As most lambics have been brewed in 2020, the weighted average age of this blend is over 46 months. The barrels come from a small scale, independent cognac distillery from the Charente region, France, & is renowned for their focus on terroir & quality. Bottled 6/11/2024
Oude Geuze (season 18/19) No. 50
7.2% 1500mL . . . . . $150
A blend of one-, two-, and three-year old lambikken. No two bottles are alike, as there are multiple variables in the blending process. A high variety of barrels, differences in aged lambik proportions. When cellared properly these beers can be aged for decades.
Gueuzerie TILQUIN-Belgium
Rullquin 2018-2019
7% 750ml . . . . .$42
Beer of mixed fermentation, obtained from a blending of 7/8 of Rulles Brune (Stout de Gaume) and 1/8 of a blend of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is re-fermented for 6 months in the bottle.
Westmalle – Belgium
Tripel
9.5% 750mL . . . . .$35
The slow brewing process and secondary fermentation in the bottle produce a complex beer that has a fruity aroma of ripe banana and a lovely nuanced hop nose. The soft and creamy flavor, with its bitter note carried by the fruit aroma, is full of finesse and elegance. Also enjoy the deliciously long, dry finish.
De La Senne – Belgium
Brett Porter
5.7% 11.2oz . . . . .$15
Inspired by old London Porters of the 1800s, which were kept in huge wooden tuns where Brettanomyces yeasts would develop. It has not been barrel-aged, but co-fermented with their own Brettanomyces, and brewed from magnificent English special malts. The Brettanomyces are very present on the nose, giving it a vinous character with very ripe cherries like an old kirsch, and and slight leather notes. A roasted and slightly smoky touch completes the picture.
La Brasserie de Blaugies – Belgium
La Vermontoise
6% 12.7oz . . . . .$20
Hill Farmstead collaboration, a saison made with malt, spelt and American hops. It stands out with its substantial bitterness and its dry and subtly lemony finish.
TIMMERMANS – Belgium
Faro
4% 375mL . . . . .$15
One of the most historical beer of Belgium and is obtained by adding sugar-candy to Lambic beer. The sweetness of the candy sugar and the acidity of the lambic is a very nice balance. Sweet and light aroma, hinting at a slight expression of Lambic. It has a clear golden-amber color topped by a dense and creamy foam.
Griotteke
6.7% 750mL . . . . .$50
Limitd edition blend of Schaarbeek cherry lambic with lambic that has aged in pinot noir and Bourgogne barrels. Notes of fresh cherry and bright acidity. Refermented in the bottle.
DE KONINGSHOEVEN – Netherlands
La Trappe Quadrupel (2021)
10% 1.5L . . . . .$80
First Quadrupel ever made, great to share with friends. Warm, amber colored, heart-warming and intense taste is malty with sweet tones of dates and caramel.
La Trappe Oak Aged Batch #23
11% 375mL . . . . .$35
This batch was blended on New Years Eve (Dec 31) of 2015, consisting of 80% Spätburgunder red wine barrels, 10%New Oak Medium Toast, 5% New Oak High Toast, and 5%Acacia wood. Aromas of pinot noir. Notes of sweet apple, banana and dates. Taste includes a lot of wood tannins, which will lessen as the beer ages. This comes from a subtly sweet red wine that hints at a port wine. The taste lingers and slowly develops with a red-wine aftertaste, with a gentle hint of tobacco.
La Trappe Oak Aged Batch #24
11% 375mL . . . . .$25
This batch blended in May of 2016 contains a blend of 85% beer aged in used Kirsch-schnapps barrels, 10% in new oak, & 5% medium toast Acacia wood. Having the normal amber brown color of the Quadrupel. Cherries on nose right away, this could tamper a bit as the beer ages. Besides cherries hints of mango, banana and strawberry. Also aromas of almond and vanilla, caramel and the oak wood. The ‘cherry-touch’ fills the Quadrupel-taste. Making this batch clearly different from all previous 23 batches. This particular components make batch 24 to a must for the enthusiast.
HILL FARMSTEAD BREWERY Greensboro Bend, VT
Damon (2024)
10% 500mL . . . . . $70
Imperial stout blend of 28 month aged in Elijah Craig 18-year barrels & a second aged 31 months in Willet barrels. The result is a meaningful a deeply layered expression of their imperial stout, shaped by time & spirit, w/ resonant notes of dark chocolate, oak & a gentle warmth. Bottled 12/6/2024.
Samuel (2023)
6% 750mL . . . . . $80
A base of buckwheat, spelt & Vermont wildflower honey. Deeply inspired by two farmhouse ales; Le Sarrasin & Vera Mae. It aspires to blend essential elements of each in a novel representation of a continuing effort towards refinement & intentionality. It takes a long rest in wine barrels & many months of bottle conditioning. Bottled 10/17/2023.
SIDE PROJECT BREWING St. Louis, MO
Beer: Barrel: Time (Rye BBT 2025)
15% 12.7oz . . . . . $60
Utilizing only Rye Barrel-aged versions of often the same base stout recipes. For the 2025 release, they blended barrels which aged the O.W.K., Vibes, and Generational recipes for 18 to 25 months. All of the barrels selected were Willett Rye for the 2025 release.
PERENNIAL ARTISAN ALES St. Louis, MO
Barrel-Aged Abraxas (2025)
12.8% 750mL . . . . . $65
Barrel-aged imperial stout with ancho chili peppers, cacao nibs, vanilla beans, and cinnamon sticks. Aged 26-31 months in a combination of Willet Bourbon, Willet Wheated Bourbon, Reclamation Rye, Willet Rye and Wild Turkey Rare Breed. *Contains Lactose
FIRESTONE WALKER PASO ROBLES, CA
Anniversary Ale XIX (2015)
13.8% 22oz . . . . . $40
Rich, chocolaty & chewy with brandy-soaked raisin & holiday fruitcake flavors. The blend is anchored by equal parts Stickee Monkee (Belgian style Quad) that was aged in Bourbon & Whiskey Barrels @ 33.33% and Parabola (Russian Imperial oatmeal stout) aged in Bourbon barrels @33%, which creates a dense chocolate truffle-like base. Velvet Merkin (Oatmeal Stout) @16.6% and Bravo (Imperial Brown ale aged in Bourbon & brandy barrels) lend their spicy oak, leather & fruity accents.