Pack consisting of a Tilquin Pinot Gris 2020-2021 and a Tilquin Oude Gueuze 2020-2021

Pack consisting of one Tilquin Gewurzt 2020-2021 and one Tilquin Oude Gueuze 2020-2021

"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."

"For the production of the Rose Flower Lambiek - Sparkling Infused, we added rose petals to a soft, foeder-aged Lambic and left them to macerate for about 4 weeks. After that, we bottled the beer so a secondary fermentation could take place. The result is a slightly pink Lambic, with bright floral notes and a sparkling mouthfeel. "

"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."

"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."

"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."

"Méthode Traditionelle: Brut non dosé"

"Méthode Traditionelle: Brut non dosé"

"bzart Kriekenlambiek Brut Nature is a sparkling pure brut quality beverage based on ”Kriekenlambiek Oud Beersel” (cherry Lambic of Oud Beersel) which is a craft beer produced according to the traditional rules of the “Méthode Classique”. Cherry Lambic is a Belgian spontaneous fermentation beer made of Lambic to which sour cherries are added. The used “Kriekenlambiek Oud Beersel” is traditionally brewed with real sour cherries and with Lambic Oud Beersel that matured in wooden barrels. It contains some 400 grams of sour cherries a litre which is unique in its kind. This kriekenlambiek is bottled and then the “Méthode Classique” (Classic Method) is applied during 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 kriekenlambiek to become effervescent. Other intrinsical steps, such as the “remuage” (riddling) and the “dég...

Brewed & Bottled by Brouwerij Boon.

Brewed & Bottled by Brouwerij Boon.

Sour Imperial Stout. Best Before shown on bottle: End 2015.

Pecan apples, Maple, Tolosa

Organic lambic matured with organic cassis (Black Currant). Around 300 grams of fruit per liter of lambic.

Lambic matured with blackberries. Around 300 grams of fruit per liter of lambic.

Lambic matured with Cassis (Black Currant). Around 300 grams of fruit per liter of lambic.

Single Malt & Single Hop Series: Simcoe / Pilsner

"Blend of red sour mix ferm beers, for half of it fermented on lact-fermented apricots and aged a year in Banyuls barrels. The blend has spent few days on 200kg of fresh Roussilon apricots"

"A blend of beers aged in barrels and fermented on grape pomace (Syrah, Morastel) or on Cinsault juice, with a barrel of sour beer."

Rustic coupage beer: foeder aged season and mixed fermentation sour beer on apricot lees and rosemary/absinthe/verbena maceration

Habanero & Lime sour aged in Mezcal barrels.

Foeder aged saison with Gewurztraminer pomace from Alsace

Foeder aged saison with Gewurztraminer pomace from Alsace

"The first collaboration was brewed at l'Ermitage last September. Saison base in mixed fermentation inoculated with our yeast strain as well as a cocktail of wild yeasts from spontaneous fermentation beers from Popihn. We macerated Belgian grapes (Muscaris) from Wijndomein Hoenshof during the 2023 harvest. Maceration for 3 months and aging in stainless steel vats, before natural refermentation in bottles.

Hard graf made of 50% rustic sasion and 50% apple juice that co fermented in a foeder for several months

"This series of herbal beers is dedicated to the seasons. Each beer stands for a particular season, so you can drink your way through the year. We used rosemary from our family garden, which lend the beer its herbaceous and woody aroma. This blend is matured on average 10 month in red wine barrels."

Amaro Ale. "Inspired by European bitter liquors and gruit culture we brewed this botanical beer with a gripping interplay of bitterness and sourness. Gentian root gives the beer its distinctive character and is rounded out with hogweed, lemon verbena and bog myrtle. Aged in red wine barrels for an average of 19 months. Blend 2022 is tamer than the former batch.

"Spontaneous farmhouse cider made from fruits of local orchards. 100% field blend of apples, pears and medlars. Fresh, fruity and with a pronounced acidity. Fermented in a tonneaux for eight months. Harvest of 2021. Most sour cider in our Portfolio. Shows some acetic acid without being too demanding."

"Spontaneous farmhouse cider made from fruits of our local orchards. 100% field blend of apples. Fresh, fruity and with a pronounced acidity. Fermented in a tonneaux for seven months. Harvest of 2021. Fresh and bright flavours from classic German apple varieties."

Spontaneous farmhouse cider made from the fruits of local orchards. 100% field blend of apples, pears, medlar and elderberries. Blended with cherry cider. Barrel Aged.

"Spontaneus farmhouse cider made from 60% apples and 40% pears of local field orchards. Fermented in oak barrels for eight months."

"Spontaneous Farmhouse Cider made from 60% Apples and 40% quince of local field orchards. Fresh, fruity and with a pronounced acidity. Varieties : Belle de Boskoop, Winterglockenapfel, Portugieser and Konstantinopeler. Fermented in oak barrels for seven months. Harvest of 2020."