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Chasing Rainbows 1 & 2 still available!
We just came across this lush 80s pick of our friend Phil Dupont on a notorious Belgian circuit water. Phil wrote two books last year, Chasing Rainbows 1 and 2, which are available from this Facebook group. PS Different times, so please don't go mad on the no mat, they just weren't around back then.  Â
Monkey Climber at VBK Meeting Dec 10, 2022
Our brothers in VBK vzw just announced the line up for their annual meeting, and we'll be there as per usual. We'll be bringing a selected range of mags and merch, if you need anything in particular just contact us info@monkeyclimber.beÂ
Nemo, Belgium's most known koi, is no more
Nemo, the 25 kilo plus koi from a notoriously hard Belgian lake, is no more. We got the sad news in yesterday that the fish was found dead. Nemo gained international fame when Darrell Peck caught her a couple of years ago and is probably the most known orange carp in the world of carp angling. It's last appearance to the bank - a good while ago, as Nemo wasn't the easiest to catch - was published in our latest magazine MC#20 in Johnny Haars' feature. The fish was stocked in 1988. Piece of Belgian carp history gone but never...
French River Rats by Julien and Lolo
Our French friends Julien (Insta @juli3n_dbd) and Lolo (Insta @laurent_carpy) recently visited an infamous French river by boat and had a sesh of a lifetime really! We won't disclose the place, but know it as we've fished it two decades ago and to have this result in between al the big catfish, etc. is just outstanding. Enjoy!
New Monkey Climber Ultraspice pop up with CC Moore out now!
Since a good few years we've done some mega collab pop ups with our friends over at CC Moore, for the Carp Zwolle shows only. Since there's been no shows in the past two years, we decided to drop a collab pop up for y'all on our webshop. CC Moore got their hands on some very tasty spice flavour, which is very identical to the OG Ultraspice of the 80s and a new limited edition was born! Available as standard in the tub, but also as a longer cured version with extra liquids and powders.Â