Botanic Lambic

Lambic (young lambic from De Troch) aged with rose petals, rosehip - hibiscus.

Lambic Infused with Earl Grey Tea

Lambic infused with Lapsang Souchong (smoked tea)

Lambic infused with Oolong Roasted Lambic

Lambic infused with rose petals

Lambic infused with coriander and curaçao

Lambic with Sushi Ginger.

Lambic infused with pine buds. Bottle referemnted.

Oude Lambiek infused with roasted Los Guacharos coffee from Colombia

Lambic with the invasive plant species Japanese Knotweed

Lambic w. Lavender

"Lambic infused with bamboo leaf selected and shipped by Japanese beer importer Kinki"

Lambic infused with merkéen (smoked and spicy spice blend from Chile)

"As a base for the Green Walnut, unripe green walnuts are added to Lambic during 10 months. During this maturation the bitterness decreases and the beer gets its green appearance and unique taste."

"Oud Beersel’s Lapsang Souchong Sparkling Infused Lambic is an infused Lambic, which is then re-fermented in the bottle. For this version, Lapsang Souchong was used: this is a smoked black tea, which gives the beer a complex, round flavour, with a peaty touch at the end, which can also be found in certain peated whiskies. The refermentation in the bottle gives it a pleasant carbonation. In short, a beer for lovers of the better heavy stuff."

"For the Orange Blossom Sparkling Infused Lambic, a one-year-old Lambic was infused with orange blossom for several weeks. This gives the Lambic a deliciously fresh flavour, with fruity citrus notes and bitter-sweet accents. Afterwards, the Lambic is refermented on bottle, which provides a pleasant carbonation and a beautiful harmony of flavours."

"Although its name suggests otherwise, the szechuan pepper is not a real pepper, but a distant cousin of the citrus fruit. For this beer, the red version was used, which has a slightly fruitier flavour than the green and provides a slight tingling effect on the aftertaste. Other than that, citrus aromas and a certain spiciness emerge. The refermentation in the bottle provides the necessary minerality and balance, so the presence of the szechuan pepper is not overwhelming."

"To create the Roasted Oolong Tea Sparkling Infused Lambic, one-year-old Lambic was infused with roasted Oolong tea for about four weeks. This tea, especially popular in Asia, is slightly oxidised and was then roasted in the traditional way. This results in a rich flavour, with a certain spiciness and some toasted notes. Thanks to the re-fermentation in the bottle, these flavours blend into one harmonious whole."

"Oud Beersel’s Witte Lambiek Sparkling Infused Lambic takes its inspiration from traditional Belgian wheat beers: these are characterised by the addition of coriander seeds and bitter orange peel. The same thing was done here: both ingredients were macerated on one-year-old lambic for several weeks to obtain that typical, citrusy flavour, which is further highlighted thanks to the acidity of the lambic. The spiciness of the coriander is present in the aftertaste, but does not dominate. Thanks to the refermentation in the bottle, the result is a beautiful beer with traditional flavours, yet just that little bit different."