"Oude Geuze Oud Beersel – Reborn – Brewers Edition (75cl) is a unique anniversary blend celebrating 20 years since the reopening of Oud Beersel. This Brewers Edition was born from an exceptional international collaboration: brewers from Norway, Mexico, Romania, New Zealand, Poland, Australia, Luxembourg, Austria, and Chile travelled to Oud Beersel to taste and select lambics straight from the wooden barrels, and to craft one shared blend together.

Reborn is built around 4-year-old lambic from Demi-Muids (630 L) with a pronounced vanilla note, blended with younger lambic from Oud Beersel’s Oude Pijpen (650 L). The combination of barrel types, ages, and this collective selection results in an unusually elegant Oude Geuze—an international collaboration that showcases lambic tradition and craftsmanship to the world.

Participating breweries: Oud Beersel (Belgium) · Nøgne Ø (Norway) · Interstellar Brewery (Mexico) · One Two Brewery (Romania) · Garage Project (New Zealand) · PINTA (Poland) · Wildflower Brewing & Blending (Australia) · Totenhopfen Brauhaus (Luxembourg) · Hopfengrund (Austria) · Granizo (Chile) "

"This Oude Geuze starts with 2-year-old Lambic and then matured for 18 months on rum casks. The wood still carries traces of rum, bringing hints of molasses, cane sugar and soft vanilla that weave naturally into the Lambic profile. After bottle refermentation, the finish is long and elegant with a warm, gently spiced touch."

"This rhubarb wine started in 2022 by pressing 3 varieties of fresh rhubarb and fermenting it in stainless steel. After 2 years it was barrel aged in an American oak barrel for another year."

"Mosaik is the first blend to feature fruit from our own vineyard, making it a particularly meaningful release for us.
The base is a cider made from apples harvested in a friend's orchard in Borgloon in 2024, consisting of approximately ten different apple varieties. The juice was fermented directly in a former red wine barrel and left to mature through autumn, winter and spring.
In September 2025, the cider was transferred onto pressed grape skins from our vineyard, including Pinot Noir, Zweigelt, Regent, Gamay, Chardonnay and Pinot Gris, where it macerated for three months. After gently separating the cider from the skins, it spent another three months maturing in barrel before bottling."

"Magenta combines lambics aged between six months and two years, all matured in former Syrah wine barrels.
Following blending, the beer macerated on 2025 Gorsem cherries for six months. After the fruit was removed, the blend rested before being combined with a lavender lambic prepared several months earlier. The lavender consists of both fresh and dried flowers harvested from a friend's garden, contributing delicate floral complexity."

"This blend begins with lambic matured for eighteen months in an ex-Mandorla barrel. Mandorla is an Italian almond liqueur whose barrel imparts subtle notes reminiscent of frangipane.
As the barrel-aged lambic developed an intense character, we chose to balance it with a young plum lambic. The latter was produced using three-month-old lambic and macerated on plums for more than five months before blending.
The result is a beer that balances rich almond notes with vibrant stone fruit character."

"Savory Sin is a blend of lambics ranging from 18 months to 3 years of age, sourced from several breweries and matured in former red wine barrels, with one component aged in an ex-Calvados cask.
After composing the base blend, we added a generous quantity of 2025 Gorsem cherries. The fruit refermented with the beer and remained in contact for six months. Once separated from the cherries, the blend was finished with fresh rosemary and satureja, giving the beer its distinctive savoury character."

"For this edition of Synergy, we explored the combination of quince and rhubarb.
Rather than pressing the quinces into cider, we processed them into fruit pulp before blending them with two-year-old lambic, where they macerated for approximately six months.
The rhubarb component was prepared similarly, using one-year-old lambic and four months of maceration.
After blending both fruit lambics, the beer matured for several additional months in former red wine barrels before bottling."

"The Red Wedding brings together several different lambics and fruit preparations into a single blend.
One component consists of one-year-old lambic macerated on Regent grape skins for more than three months before further barrel ageing. Another is fresh Gorsem cherry lambic that spent six months on the fruit. The final component is a wine produced by co-fermenting Regent and Müller-Thurgau grapes, matured in glass demijohns for one year without any additions.
Together these elements create a layered blend where grape, cherry and wine character intertwine."

Green saison brewed with tea

"Embark on a surprising journey to Alsace and discover our Alsace Riesling. This full-bodied wine is known for its exceptional balance and complexity. Riesling is celebrated for its aromatic intensity, vibrant acidity, and versatility, making it a cherished grape in the world of wine.

With precision and a passion for the product, our Riesling is aged for six months in wooden barrels, while the Lambic is aged separately. Blending these two distinct components creates a unique and complex tasting experience, with the Lambic enhancing the fresh, aromatic profile of the Riesling."

"Embark on a surprising journey to Alsace and discover our Alsace Riesling. This full-bodied wine is known for its exceptional balance and complexity. Riesling is celebrated for its aromatic intensity, vibrant acidity, and versatility, making it a cherished grape in the world of wine.

With precision and a passion for the product, our Riesling is aged for six months in wooden barrels, while the Lambic is aged separately. Blending these two distinct components creates a unique and complex tasting experience, with the Lambic enhancing the fresh, aromatic profile of the Riesling."

"This geuze is a tribute to the Pajottenland region and its rich heritage. This unique blend combines young and long-aged traditional lambic, brewed with premium barley and wheat harvested from the fields of the former Lords of Gaasbeek. For centuries, these fertile fields served as the granary that supplied the castle with its daily bread and beer.
This bottle of artisanal geuze is the result of more than five years of work. The oldest lambic was brewed in March 2021, and the bottle was bottled on October 3."

"A special edition of Oerbier Reserva 2024, blended from four selected barriques matured for 18 months in red wine barrels from Ferrer Bobet, one of Priorat’s most renowned wineries."

"A special edition of Oerbier Reserva 2024, blended from four selected barriques matured for 18 months in red wine barrels from Ferrer Bobet, one of Priorat’s most renowned wineries."

"100% top-quality native apple. Premium Quality guaranteed."

"The craft : In the autumn of 2024, we visited the Charente, the region of Cognac. There, we selected three different types of Cognac barrels: 30 year old barrels of 550 litres, 20 year old barrels of 450 litres, and young barriques of 220 litres. In these, we let a geuze blend mature for an extra season, until it became our beautiful Charent'euse.
The Experience : In the nose, Charent'euse reveals the unique character of cognac. The integrated wood tones combine vanilla with notes of matured eau de vie. The finish is long and silky soft, with a typical warm glow."

"For this edition, we journeyed to Lorraine, France’s iconic Mirabelle region. Using our double maceration technique, we first crafted a Mirabelle lambic. This was then blended with Belgian Muscaris grapes that underwent seven days of skin contact to achieve maximum aromatic intensity.

Our exploration of the space where wine meets beer. This layered cuvée offers a complete experience of rich aromas, full texture, and bright freshness. Pairs beautifully with soft cheeses, fruity desserts, or a summer salad with arugula and walnuts."

"Pecharina is a blend of French vineyard peaches and nectarines from the Rhône Valley. Fruits from three distinct harvests in August and September were processed using our double maceration method, maximizing fruit extraction and creating optimal conditions for an elegant wild fermentation.
An expressive cuvée showcasing peachy aromas, a juicy mouthfeel, and an elegant acidity. A complex and forward fruit experience that continues to evolve gracefully in the glass."

Season 2024-2025 Assemblage #27. Bottling date: 19/06/2024

"For this blend of Oude Geuze, we blended not less than three different barrels originating from eight brews, brewed by 3F (68%) and Lindemans (32%). About thirty-two percent of the blend was brewed in November 2019, rendering the wieghted average age on the moment of bottling to more than 29 months. While blending, we added a bit of honey from our Schaarbeekse orchard field bee residence."

Season 2024-2025 Assemblage #35. Bottled on 05/08/2025. "For this specific Oude Geuze, we blended lambikken originating from three different barrels and eight different brews from Lindemans (34%) and ourselves (66%). The weighted average of this blend clocks at more than 25 months at the moment of bottling. Of the 3 Fonteinen brewed lambikken, virtually all grains were sourced with local farmers in Pajottenland."

Season 2024-2025. Assemblage #44 bottled on 03/010/2025.

Season 2022-2023. Assemblage #105 bottled on 19/03/2023. "For this Oude Geuze Cuvée Armand & Gaston, we blended six different barrels of lambics originating from eight different barrels. This geuze is blended with 53% one-year old and 47% three-year old lambik, rendering the weighted average age to almost 24 months upon bottling and 65 months upon its release. While bottling, we added some fresh lambik wort. The cereals were harvested with our cereal collective, a network of local organic farmers. One third of those cereals are heirloom varieties of wheat and barley."

Season 2024-2025 Assemblage #12. Bottled on 04/03/2025. "For this Zenne y Frontera, we blended all of our Gutiérrez Colosía barrels. This family bodega at the port of Santa Maria in the province of Cádiz, provided us with some of the finest barrels, of which one was a very outspoken Manzanilla barrel. This blend consists of lambik aged on five distinct sherry barrels. We matured very old lambic for another thirteen months on these barrels. Consequently, the weighted average age of this blend is over 60 months."

Season 2024-2025 Assemblage #12. Bottled on 04/03/2025. "For this Zenne y Frontera, we blended all of our Gutiérrez Colosía barrels. This family bodega at the port of Santa Maria in the province of Cádiz, provided us with some of the finest barrels, of which one was a very outspoken Manzanilla barrel. This blend consists of lambik aged on five distinct sherry barrels. We matured very old lambic for another thirteen months on these barrels. Consequently, the weighted average age of this blend is over 60 months."

Season 2024-2025. Bottled on 13//01/2026. "The third batch of Zenne d'Auge is a blend of six very old Calvados cask matured lambics. These Calvados casks were sourced with Domaine Familial Louis Dupont in Victot-Pontfol, in the heart of Normandy. The history of this renowned cidrerie and calvados house goes back for more than 150 years. They are renowned for their balanced ciders and characterful calvados range. And they harvest their own organic sour and bitter apples from their own orchards as well. All lambics originate from four different 3 Fonteinen brews and six different neutral barrels, before they were put on the Calvados casks for extended ageing. This Calvados barrel matured geuze is the testament of blending our traditions & crafts. "

"Barrel-aged imperial stout with ancho chili peppers, cacao nibs, vanilla beans, and cinnamon. Aged 35-42 months in a combination of Heaven Hill Rye, Brown Foreman Bourbon, Willet Rye, Wild Turkey Rye, Weller and Heaven Hill Select Rye. *Contains Lactos"

"Colourant, in collaboration with our good friends at Phase Three, is a massive imperial stout brewed with a heavy hand of wheat. We doubled down and aged it in Buffalo Trace and Wild Turkey Rare Breed barrels for 17 months before introducing the beer to coconut, cinnamon, and equal parts of vanilla beans. The result is deliciously decadent-reminiscent of cream soda and Cinnamon Toast Crunch.
*Contains Lactose"

"One of our flagship blends returns.
Enter the Dragon III follows the same approach as its predecessors. Lambic aged between one and two years macerated on Gorsem cherries for six months before spending an additional three months ageing in oak.
The final blend is finished with a small addition of fresh wort and a generous amount of fresh rosemary harvested from a friend's garden."

"Gorsem cherries remain our favourite variety for fruit lambic, and this beer is our tribute to them.
The blend combines one- and two-year-old lambics from two different producers, each macerated on a generous quantity of Gorsem cherries for six months.
After the fruit was removed, both lambics were blended together to create a harmonious balance between the character of the cherries and the underlying lambic. At blending, the beer received a final addition of 20% Gorsem cherry wine that had matured for six months in a former red wine barrel, adding further depth and intensity."

"The 'M' edition combines two different Mandorla-aged lambics.
The first is the same almond barrel-aged lambic featured in the 'P' blend. The second is the final portion of our Mirabelle lambic, produced with 2024 fruit and 2023 lambic, and matured for more than a year in another Mandorla barrel.
Both beers contribute equally to the final blend. Carbonation has intentionally been kept lower to allow the barrel character to express itself more fully."

"Ale Aged in Oak Barrels with cherries. In this blend of Funky Blender we added fresh, whole fruit at rate of about two pounds per gallon to our base beer. Each barrel is carefully hand picked to ensure it will pair perfectly with the whole fruit we are using while keeping the funky flavor. The unique lemon and lime aromas that come from the base barrels of Funky Blender harmonize with the whole fruit added."