"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."

"A real thirst quencher, Lambic with rhubarb! The fresh rhubarb comes from a local organic farm and macerates on the lambic for 3 to 4 months. The rhubarb dissolves in the lambic and all of the delicious juice of the rhubarb is incorporated in the lambic. The rhubarb lambic is then bottled and a re-fermentation takes place. The result is a pleasantly sour beer, in which the flavour of the rhubarb really shines through."

"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."

200gr made from 58% sour cherries matured in Oud Beersel lambic (used for Oude Kriek)

"In the past Port wine was shipped to the harbours of Bruges and Antwerp on wooden barrels of 650 liters, called ‘pipes’ or ‘pijpen’ in Dutch. Some of these barrels were purchased by Lambic breweries and have contained Lambic for many generations. Some barrels have been circulating in other, some defunct, Lambic breweries before finding their final place in the barrel cellars of Oud Beersel. We have blended the finest Lambics of on average 20 months old matured on these ‘old pipes’ of between 60 and 120 years old, to create an Oude Geuze with the characteristics of these old barrels."

"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. "

Bersalis Tripel aged for at least 12 months in oak barrels that used to age lambic. This ageing process provokes a second fermentation of the beer (this time spontaneous).

Berslais Kadet aged 12 months in lambic barrels which resulted in a spontaneous fermentation of the beer.

Berslais Kadet aged 12 months in lambic barrels which resulted in a spontaneous fermentation of the beer.

Lambic infused with Lapsang Souchong (smoked tea)

Lambic infused with Oolong Roasted Lambic

Lambic infused with coriander and curaçao

Lambic infused with pine buds. Bottle referemnted.

Oude Lambiek infused with roasted Los Guacharos coffee from Colombia