Lambic w. Grapes

Lambic matured with Belgian Muscaris grapes.

Lambic matured with Belgian Muscaris grapes.

Season 2020-2021 Assemblage #27. Bottled on 11/02/2021. "For this, Druif, we co-fermented Belgian Dornfelder with one- and two-year old lambik in a 53/47 cut. We used the freshly pressed and shortly skin-macerated juice and put the unfermented juice with young lambik for continued fermentation in stainless steel. Afterwards, we blended with two-year old lambik. All lambikken originate from seven different barrels and seven different brews. The final fruit intensity is 31.6%."

Season 2020-2021 Assemblage #26. Bottled on 10/02/2021. "For this Druif/Kriek, we blended a Belgian dornfelder druivenlambik and a kriekenlambik in a 50/50 proportion. We used both young and two-year old lambikken, originating from nine different barrels and nine different brews. The combined maceration took eight months and the final fruit intensity is 510 grams per litre of sour cherries and freshly pressed, skin-macerated grape juice."

Lambic matured with Belgian Muscat Bleu grapes (+/- 300 g/l)

Lambic matured with Belgian Solaris grapes (+/- 300 g/l)

"Beer of spontaneous fermentation, the Old Pinot Gris Tilquin is made from the fermentation of 280 gr of Pinot Gris grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Pinot Noir Tilquin à l'ancienne is made from the fermentation of 260 gr of Pinot Noir grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle. The Pinot Grapes are organic grapes from Burger in Steinseltz. Originally, this beer was made for the 10 year anniversary of Moeder Lambic, with Pinot Noir grapes coming from Valentin Zusslin Estate, cultivated in biodynamic viticulture and harvested by hand on their Bollenberg vineyard."

Season 2021-2022 Assemblage #28. Bottled on 08/02/2022. This Dornfelder/Kriek is a blend of kriekenlambic and grape lambic, in a 22/78 cut. The fruits macerated for a weighted average of almost six months. We used two-and three-year old lambics for maceration only as there was no backblending involved. The lambics originate from three different barrels and thirteen different brews. The weighted average age of this blend is a good 20 months. The final fruit proportion is 486 grams of fruit used per litre of finished fruit lambic."

Season 2021-2022 Assemblage #50. Bottled on 17/03/2022. "For this Druif, we macerated Riesling grapes from Harth & Harth, Rheinhessen, Germany. Maceration took five months and we used two- and three-year old lambikken only. Afterwards, we blended with three-year old lambikken and very young lambikken for balance and bottle fermentation. In total, we used lambikken originating from four different barrels and ten different brews. The weighted average age of the blend is almost 22 months. The final fruit intensity is 500 grams of Riesling grapes per litre of finished Druif. 100% 3 Fonteinen brewed lambik."

Season 2021-2022 Assemblage #22. Bottled on 25/01/2022. "For this Druif, we macerated Spätburgunder (the German Pinot Noir) from Weingut Harth + Harth. Freshly picked in Rheinhessen. Maceration took almost four months. We only used two-and three-year old lambics, which brings the weighted average maceration upon bottling to almost 21 months. The final fruit intensity clocks at 500 grams of grapes per litre of finished Druif. Thank you Henning & family!"

Season 2022-2023 Assemblage #38. Bottled on 31/01/2023. "For this first ever fully organic grape lambik, we macerated Grüner Veltliner grapes on one- and two-year old lambik. The grapes were sourced from Christoph Hoch, a Demeter-certified wine maker from Hollenburg an der Donau, Austria. Total maceration time was almost five months and the weighted average age of this blend was more than 19 months upon bottling. The final fruit intensity is 406 grams of whole grapes per litre of finished Druif. All cereals we used in brewing the seven different lambikken, were sourced with local Pajot farmers."

Season 2022-2023 Assemblage #42. Bottled on 09/02/2023. bottle count: 1315. "For this Druif, we macerated Sylvaner grapes from Harth+Harth, for more than four months on an oak barrel. We used two- and three-year lambikken only, rendering the weighted average age of this blend to more than 26 months. The final fruit intensity clocks at more than 584 grams of grapes per litre. Almost 80% of the cereals for the five brews were sourced with our local farmers. A few years ago, we started working with the most progressive low-intervention winemakers around Europe. Harth+Harth is a family-owned Demeter-certified organic winery from Saulheim in the German wine region of Rheinhessen.!"

Season 2020-2021 Assemblage #50. Bottled on 31/05/2021. "For this Druif, we macerated Limburg grown Souvignier Gris grapes on one- and quite a lot of our own two-year old lambik. The maceration took more than seven months. The lambikken in this bottle originate from two different barrels and three different brews. The weighted average age of this blend upon bottling is eighteen months. A small portion of the lambik was brewed with Belgian grown cereals. The final fruit intensity is 353 grams of fruit per litre of Druif."

Lambic with Pinot Noir grapes

Montepulciano grapes from Italy (2020) steeped in lambic

Magnum bottle. "A Blend of Riesling wine from a short maceration, mixed with lambic that has been macerated on riesling skins. This mixture of young and old lambics aged together for 6 months in oak barrels."

"Beer of spontaneous fermentation, the Oude Roussanne Tilquin à l'ancienne is made from the fermentation of 260 g of Roussanne grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Mourvèdre Tilquin à l'ancienne is made from the fermentation of 185 g of Mourvèdre grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Pinot Meunier Tilquin sur marc is made from the fermentation of 100 g Pinot Meunier pomace (pressed grapes) by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Viognier Tilquin à l'ancienne is made from the fermentation of 250 g of Viognier grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Gewurzt Tilquin à l'ancienne is made from the fermentation of 250 g of Gewurztraminer grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Old Pinot Meunier Tilquin is made from the fermentation of 250 g of grapes by liter of lambic. The grapes were grown biodynamically by our neighbours at Domaine W. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Souvignier gris grapes from hageland, BE (2023) steeped in lambic"

Lambic with Gamay Grapes

Lambic with Pinot Gris Grapes

Season 2023-2024 Assemblage #30. Bottled on 16/02/2024. "For this organic Druif, we blended three different grape lambikken, based on three typical grapes of the Languedoc: Carignan (20%), Grenache Noir (40%) and Syrah (40%). All grapes were picked at Domaine La Baronne. André and Suzette Lignères aim is to create intense yet balanced wines, safeguarding the biodiversity in their vineyards through low yields and biodynamic treatment of their vines. We applied a cold maceration on both the Carignan and Grenache grapes before continuing maceration on young lambik for a period of more than five months. All macerations happened on oak barrels. We blended with three-year old lambik, clocking the weighted average age of this grape lambik to more than 23 months. The final fruit proportion of the blend is 352 grams of grapes per litre of Druif. All grains of the 16 brews were sourced within our cereal collective and are all organic. 100% 3 Fonteinen."

Season 2023-2024 Assemblage #37. Bottled on 09/04/2024. Bottle Count 1824. "For this Druif, we macerated organic Roussanne grapes from Domaine La Baronne. This winery is situated in Corbières in Languedoc, in between Carcassonne and Narbonne. André and Suzette Lignères aim is to create intense yet balanced wines, safeguarding the biodiversity in their vineyards through low yields and biodynamic treatment of their vines. We macerated the full Roussanne grapes for more than eight months in an oak barrel. We then blended with some more four-year old lambik. The four-year old proportion makes up more than 60% of this fine grape lambik blend. The weighted average age upon bottling is therefore more than 31 months. The final fruit proportion is 307 grams of grapes per litre of Druif. 100% 3 Fonteinen."

Pack Containing 2 bottles:
- Gris Sur Senne Reserva is inspired by an orange wine x gueuze fantasy. The grapes in the bottle come from two different harvests, 2023 and 2024, while the lambic originates from the 2022 and 2023 vintages.
- Edelrood Reserva is a blend of Pinot Noir from the 2023 Alsace harvest and Kriek Lambic vinified as a wine. This single barrel has undergone an additional year of oak ageing on top of the original Edelrood 2024.

Season 2023-2024 Assemblage #38. Bottled on 09/04/2024. Bottle Count 1041. "For this Druif, we macerated and matured organic Chenin grapes on an oak barrel for more than eight months. The grapes were harvested at Domaine Des Hauts Baigneux. More than 60% of this grape lambik blend contains lambics that are more than four years old. The weighted average age of this Druif is more than 28 months. The final fruit intensity is 364 grams of grapes per litre of Druif. 100% 3 Fonteinen.
A few years ago, we started working with the most progressive low-intervention winemakers around Europe. Domaine des Hauts Baigneux is a small and renowned organic wine maker from Azay-le-Rideau, in between the cities of Chinon and Tours, in the Loire region, France. Thank you to Nicolas and Philippe for this wonderful collaboration."

Season 2023-2024 Assemblage #40. Bottled on 07/05/2024. Bottle Count 717. "For this small batch Druif, we macerated and matured a Portugieser grape lambik extensively on a used Oloroso barrel. Between the start of the maceration and the bottling passed almost 20 months. And the lambik we used for the blending was already more than 25 months as well. And then we blended with 4,5 years old lambics. The total weighted average age is 45 months upon bottling. The fruit intensity is 667 grams of grapes per litre of Druif. 100% 3 Fonteinen.
A few years ago, we started working with the most progressive low-intervention winemakers around Europe. Harth+Harth is a family-owned, Demeter-certified organic winery from Saulheim in the German wine region of Rheinhessen."