Beer aged for 6 months in hot sauce barrels.

"Brewing is science, expertise, intuition, but sometimes also archival work. Our passion for tradition doesn't stop with the beer itself: every now and then we delve into history, searching for forgotten knowledge. We were recently reminded of a remarkable document from the State Archives of Brussels: an ordinance from 1559, drawn up by Remy Le Mercier, city treasurer of Halle. A piece that will undoubtedly cause a stir among connoisseurs.
The text specifies the correct grain ratios for local beers from that time. Today, the document is considered the oldest known recipe linked to lambic. What immediately stands out? The mention of oats. A grain rarely found in lambic today, but still legally permitted alongside 60% barley malt and 30% wheat. That beer recipes evolve over time is beyond dispute. Technology changes, and legislation also has an impact. And yet: Le Mercier's grain ratio is still remarkably close to what is the standard today.
Thanks to Remy Le Mercier, we know that lambic has been brewed since at least the 16th century. So we used his ordinance as a guide for an exclusive Oude Geuze. On February 22, 2024, we filled no fewer than 5,400 75cl bottles. With this Oude Geuze Remy Le Mercier, we prove that oats can indeed play a role in the production of Oude Geuze. The result: A soft, full-bodied Oude Geuze with a firm head and a clearly recognizable nutty oat flavor."

"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."

Season 2022-2023, Assemblage #16. Bottled on 14/12/2022. "For this Kweepeer, we macerated organic quinces for about three months on some quite old lambik; more than 70% of the blend feature three- and four-year ol lambikken, coming from four different barrels and seven different brews. The weighted average age of this quince lambik upon bottling is more than 37 months. The final fruit intensity about 850 grams of quince per litre of Kweepeer. Of the cereals used for the brews, about one third was sourced in our own Cereal Collective. 100% 3 Fonteinen."

"This gueuze aged for an extra season in 250L cognac barrels.
Out of ten barrels, we selected only the five with the most pronounced cognac character.To develop complexity, we blended lambics from five different breweries.

The unique barrels enrich the Charent'euse with warm oak tones, a full body with depth, and subtle hints of vanilla. The lambic carries this character with robust elegance. The result is a rounded and fresh beer with
ageing potential — perfect with pâté, poultry, or hard cheeses. "

"Clos de Billy 2025 is a blend of organic ale, organic grape skins, bergamot zest and cardamon pod. The ale was brewed with organic red wheat and organic heritage barley wholly fermented by a diversity of yeasts and bacteria collected from native flowers from NSW and refermented with freshly pressed Cabernet Sauvignon grape skins from our friend Sholto Broderick if Basket Range Wines in the Adelaide Hills of South Australia in 2025. Just before bottling it was macerated with bergamot zest and crushed cardamom pods then bottled with raw, unheated Blue Mountains Polyflora wild honey from naturally formed, bee-friendly Warré hives from Tim and Emma Malfroy and allowed to naturally condition and carbonate before release. Made exclusively for Billie's Beer Fest 2025 and the Collective. Label Artwork by Florence 7."

"St Florence: Semillon, M&J Becker was made by blending barrel aged golden mixed culture fermentation ale with 275kg of organic handpicked, whole bunch Semillon from the Ablington vineyard in Pokolbin, NSW. After a five month maceration and refermentation of fruit and beer, it was bottled and allowed to naturally carbonate and mature for 6 months before release."

"Blend of barrel-aged wild ales with locally grown cherries, hand picked and dryed fig leaves and locally grown Timut pepper"

"Blend of 4 Saison barrels of the same brew fermented separately with the yeast of each guest at our micro rustic beer festival: Cantina Errante (Italy), La Montagnarde (France), Meta (Spain) and Burning Sky (England)."

Blend of beers aged in barrels with a maceration of fresh Marsanne, Rousanne and Grenache Blanc pommace

"Aged for over 2 years in Chardonnay barrels this deeply complex beer gives a refreshing citrus sourness combined with a rich mouthfeel provided by the oak and time. Enjoy! "

"We are proud to present 4 years of patience with the release of this blend of 4 years Lambic method coolship spontaneous fermentation Gueuze style beer. A beer that reflects where we come from and hope you enjoy."

"Our 2025 grape ale has taken a diferent direction. We started did carbonic maceration of the grapes. These grapes are Baga Grapes from Bairrada (from our friend from Luzia), taken from a vineyard surrounded by eucalyptus. This particular terroir bring some nice menthol to the game. The beer itself was fermented with a belgium strain, a patersbier style.
The "wine" and grapes were blended with the beer and then it was aged in a Alvarinho barrel, from the Green Wine region.
Result is a clear hybrid of wine and beer, orange in color, and so it become Orange de Marvila!"

The first offical blend from Stekerij T`Pomphuizeke. Bottled in October 2024.

"A composition of spontaneously fermented beers, aged in oak barrels for one to three years, with a tantalizing touch of locally grown organic Riesling grapes and peaches. This beer teases with delicate, elusive fruitiness while staying true to its wild, rustic core. A cheeky twist on beers made solely from the organic components of the local landscape. Best sipped with a wink and a smile, and always in good company."

"A composition of coolshipped spontaneously fermented beers, aged in oak barrels for one, two, three, four, and five years. A thoughtful depiction of the local landscape and its passage through the seasons, captured in a bottle. Made entirely from local organic ingredients, it represents its environment and was composed of the finest barrels of each season. At its core choes the constant productive tension between untamed nature and human refinement. This beer is defined by the elements it was exposed to—under the stars, in the open air—and the time necessary to slowly reach a harmonious state over the years. This rustic beer, with its deep sense of time and place, will continue to age gracefully for years to come but is ready to be enjoyed here and now, in good company, naturally. Mesmerizing, earthy, woody, harmony!"

"A blended, coolshipped spontaneously fermented beer, aged in oak barrels for one, two, and three years, married with locally grown Bergeron apricots. The resulting blend was deliberately built on beers from barrels with lower original gravity for a delightfully drinkable experience. A pure expression of local fruit and summer's abundance in a bottle, truly reflecting the local andscape and the passage of time through her. Refined, very balanced, aromatic, fruity."

"A blended, coolshipped spontaneously fermented beer, aged in oak barrels for one, two, and three years, married with wild-foraged bilberries and organic raspberries. The dichotomy of wild, uncultivated berries from local woods and the cultivated effort of man-made gardens with perfumey raspberries beautifully echoes at the core of this beer. Seemingly gently tamed and refined, but truly wild at heart. A playful and expressive depiction of the local landscape and its passage through the seasons, captured in a bottle. Perfumy, earthy, funky, fruity, harmony!"

"A blended, coolshipped spontaneously fermented beer, aged in oak barrels for one, two, and three years, married with an exquisite harvest of locally grown organic peaches. Made exclusively from local and organic ingredients, this beer is a pure expression of my favorite fuzzy fruit, truly reflecting the local land and the passage of time through her. Refined, aromatic and beautiful!"

"A blended, coolshipped spontaneously fermented beer, aged in oak barrels for two, three, and five years, married with locally grown Pinot Noir grapes and organic sour cherries. An act of patience and a vision for beauty and harmony in beer form. A refined and delicate expression of the essence of the local landscape and its passage through time, captured in a bottle. Elegant, classy, refined. One of my favourite expressions of kriek inspired beers."

"Celebrating local and seasonal fruits, this beer is an unexpected dance of unique flavours. Spontaneously fermented beers aged two to three years marry harmoniously with local sour cherries, juicy peaches, and perfumy Pálava white grapes. The result is a vibrant, fruity summer juice with rustic charm. Bright, playful, super fruity!"

"A blend of wild ales with organic raspberries and a small percentage of organic red wine grapes."

"For this blend, Ambreus, along with Jean-Pierre, Erik, Pieter-Jan, and Bastiaan, selected "10 Years" of Villa Servais, lambic from Lindemans, De Troch, and Den Herberg.
The blend is made from four 225-liter barrels: a barrel of 1-year-old lambic, a barrel of 2-year-old lambic, a barrel of 3-year-old lambic, and a barrel of 4-year-old lambic, totaling 10 years.
This lambic was matured in small barrels, which added depth and character from the wood.
In this old gueuze, you can taste the power of aging, just like in Villa Servais; the tartness of challenges, sweet successes, and the sparkle of innovation."

"The flavor is complex and full-bodied, like the music of François Servais.
Complex with an elegant acidity balance. Full-bodied with a firm head.
The aroma is slightly phenolic, with a hint of vanilla from the oak casks. Bottled on February 22, 2024.
Selected by Frank and Jos Boon for the "10 Years" Villa Servais.
15% Lambic from cask no. 48, and 15% from cask no. 145. 15% comes from cask no. 75, which was built in Antwerp in 1890.
55% Lambic from cask no. 68, which is also over 125 years old."

"Gueuze with a subtle sherry finish. An ode to the Halle cello virtuoso François Servais.
This old gueuze, matured in French oak barrels and finished in sherry casks, combines technique and passion in perfect harmony.
They were selected by Bart and Kloris Devillé for the "10 Years" of Villa Servais.
Just as Servais' cello sang between France and Spain, this gueuze blends acidity, minerality, and wood into a single, virtuoso symphony.
Not Villa today, but Sevilla Servais!"

"The Craft :
We macerated the mirabelles using our Boerenerf Double Maceration method: first 24 hours without lambic, then six weeks with young lambic, followed by a maceration on old lambic. Afterward, it underwent a three-month clarification period in foeder.

Experience :
Mirabelle plums are a specialty from Alsace — fresh and fruity with hints of almond. At Dettling Les Vergers in Westhoffen, you'll find local seasonal fruit. They pair well with soft cheeses, light poultry dishes, and almond or fruit-based desserts. They also shine in summer salads with arugula and walnuts. "

""Hands of Desire" stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. This sour ale was infused with fresh lime and sea salt, then aged for 10 months in Mezcal barrels, providing notes of dark wood, tobacco and vanilla."

"Spontaneously fermented lambics, aged in oak barrels and macerated with Schaarbeekse cherries. Unfiltered beer with refermentation in the bottle."

"Kri-Vino was born from the encounter between two worlds: that of fruit wine and that of traditional lambic. We blend 70% cherry wine, made from three varieties of cherries, with 30% aged lambic matured in bourbon barrels. Note: Each bottle is unique, reflecting the year, the terroir, and the sunshine. Flavors vary from year to year, making each vintage impossible to replicate exactly."

"Blend of young and old lambics with maceration of locally picked schaarbeekse krieken."

"Gueuze with maceration of two types of mint from the boerenerf herb garden 30 Bottles"

Season 2023-2024 Assemblage #75. Bottled on 15/10/2024. "For this Akevitt Lambik, we blended traditional lambikken that have aged on three aquavit barrels. These barrels have held PX sherry for over fifty years and aquavitfor over ten years. These barrels were sourced with Atlungstad, the oldest Norwegian distillery still in activity. The barrels were filled with two-year-old 3 Fonteinen lambik for over 13 months. The weighted average age of the lambik blend at bottling is over 33 months. All brewing cereals used were sourced with farmers from Pajottenland. 100% 3 Fonteinen.

Season 2024-2025 Assemblage #33. Bottled on 07/08/2025. "For this blend of Oude Geuze, we blended not less than five barrels of lambic, originating of eleven brews, of which two thirds was brewed by 3 Fonteinen and one third by Brouwerij Lindemans. Almost 30% of the blend is lambic brewed before 2020, rendering the weighted average oge of the blend to more than 35 months on the moment of bottling"

Season 2023-2024 Assemblage #52. Bottles on 11/6/2024. "For this Armagnac geuze, we blended lambikken from two small Armagnac barrels from Domaine Laballe, a nano Armagnac distillery from Paerleboscq, France. We aged two-and-a-half-year old lambikken for another good nineteen months before blending with some young lambik. The weighted average age of the blend amounts up to 36 months. All four lambikken used in this blend, have been brewed with cereals from Pajottenland."

Season 2023-2024 Assemblage #51. Bottled on 11/6/2024. "For this small blend of Cognac geuze, we blended three lambikken that have aged on cognac barrels for more than twenty months. The lambikken originate from five different brews of which more than 60% was brewed with local Pajottenland cereals. As most lambikken have been brewed in 2020, the weighted average age of this blend is over 46 months. The barrels come from a small scale, independent cognac distillery from the Charente region, France, and is renowned for their focus on terroir and absolute quality."

Season 2022-2023, Assemblage #52. Bottled on 21/03/2023. "For this Perzik, we macerated red vine peaches from the Mosel region in Germany, growing in between and around the grapevines. We used two- and three-year old lambikken for maceration, and two-year old lambikken for blending, rendering the weighted average age to over 31 months. The lambikken used are for more than 70% brewed by ourselves. In these nine 3 Fonteinen brews, more than 85% of the cereals used were sourced within our Cereal Collective. The final fruit proportion is 453 grams of peaches per litre of Perzik."