Collaboration with Champagne maker Romain Henin. "This vintage is a blend of a spontaneously fermented beer aged for 2 years in barrels and Pinot Meunier from Romain du terroir, in the form of marc co-fermented with the beer. We finally combined the blend with Pinot Meunier must on the day of bottling."

"Blend of beers fermented on apples, barrel aged and "refreshed" with more apple pomace, and various grape ales: a blend of sour beers on fresh "rosé" pomace and mourvedre fermented beer. Complex process for an extra juicy hybrid beer."

"Discover our unique Earl Grey Tea Lambic, refermented in the bottle. The infusion of lambic with Earl Grey tea gives the beer a fruity character from the bergamot fruit, combined with a subtle tea note. This harmonious blend provides a refined and refreshing taste experience that can appeal to both beer and tea lovers."

"Discover our unique Sweet Osmanthus Lambic, refermented in the bottle. The Osmanthus Fragrans, also known as Sweet Osmanthus, is a shrub that is mainly found in Asia. As the name suggests, it imparts a fantastic aroma to the beer, reminiscent of a bouquet of flowers from the Far East. The Lambic harmoniously blends with the fruity and floral notes of the flower."

"Beer of spontaneous fermentation, the Oude Pêche Jaune Tilquin à l'Ancienne is made from the fermentation of 230 g of peaches by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Pêche Jaune Tilquin à l'Ancienne is made from the fermentation of 230 g of peaches by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"A traditional gueuze, blended with 1, 2 and 3 year old lambic. Barrel aged and bottled on the farm."

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE ARTHUR (2022-2023) is blended in honor of Arthur Tilquin (1865 - 1932), great-grandfather of Pierre, with 20% 1-year old lambics, 30% 2-year old lambics and 50% 3-year old lambics, all matured in oak barrels. Unfiltered and unpasteurized, this beer is refermented and matured in the bottle for minimum 1 year.
It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree."

"During this season 20|21, we blended a new fruit beer, the Mirabelle Tilquin à l'ancienne 7.0 % alc., which is is made from the fermentation of 240 g of Mirabelle plums by liter of lambic. "

Pastry Gose with blueberries & vanilla

40kg of sour cherries per 100 liters of kriek.

Magnumm bottle. "Our Cuvée Heritage Gueuze is a blend of the finest barrels of lambic and bears the label of the old brewery. They have a beautiful aging potential."

Pack Containing 2 bottles of Geuze aged in special barrels:1 x Oloroso & 1 Pineau des Charentes

"Oranje is a bière de coupage with a touch of bitter oranges and rosemary. It’s a blend of a few of our older wild ales (aged 3 years in oak barrels) and a rustic saison to bring freshness and structure to the beer. We macerated a small amount of bitter orange peel and rosemary with the beer — just enough to add a gentle citrus aroma and subtle herbal notes, without overpowering the base."

"A lambic blend containing 1, 2 and 3 year old lambic from 5 different breweries. On our search for the best fruit, we went to the Elzas region for fully ripe mirabelle plums. The region of Lorraine is famous for it, which is why we decided to buy handpicked biologically grown fruit from there. After a semi-carbonic maceration of 2 months, we added the 1 to 3 year old lambic to the fruit. After refermentation was done, we took the mirabelle lambic, backblended with some more young lambic and bottle the final blend pure without any additions."

Pack Containing 2 bottles from Pellicle: 50/50/50/ ("This cider captures exactly how we wanted our cider to taste from the cider. This blend contains 50% of our favorite apple variety: Pomme d'Or, giving backbone and astringency to final result. The other 50% contains 50% of cider aged in old Calvados barrels and 50% cider aged in old Marsala barrels. The latter two ciders add complex vinous notes, while also giving the balance this cider deserves. Who chose to make this cider slightly sparkling, to fully highlight its layers.") and Spiced Fenugreek ("A lambic blend containing 1, 2 and 3 year old lambic from 4 different breweries. During our holiday last year in the south of France, we took home some of the best apricots and peaches we ever came across. After macerating them on the different lambics, we aged the beer for a couple more months. A few days prior to botteling we added fenugreek herb to it. This herb imparts a specific herbal and curry-like character. Interestingly, fenugreek powder can be used to fight mildew in the vineyard.")

Pack Containing 2 bottles from Pellicle: Oxaal Kriek ("One of our earliest blends was a sparkling full rhubarb wine. For some reason we stopped making this type of wine. However we still had 2 barrels we made back in 2022. In the year after that we blended the wine with skins of our beloved Gorsem cherries. After 1 year of ageing, we decided to bottle it and leave them for another year. A sparkling fruit pet nat if you will, with aside from rhubarb and cherry, notes of roses, almond and cinammon.") and Mira d'Or Omija ("A lambic blend containing 1, 2 and 3 year old lambic from 5 different breweries. On our search for the best fruit, we went to the Elzas region for fully ripe mirabelle plums. The region of Lorraine is famous for it, which is why we decided to buy handpicked biologically grown fruit from there. After a semi-carbonic maceration of 2 months, we added the 1 to 3 year old lambic to the fruit. After refermentation was done, we took the mirabelle lambic, backblended with some more young lambic. To this particular blend we also added a lambic on which Omija or 5 flavor berry was macerated. As the name suggests, it gives the 5 base flavors we can perceive: sour, sweet, salty, bitter & umami. It has notes of rosehip, pepper and citrus.")

Pack Containing 2 bottles from Pellicle: Ultra Violet ("We are big red beetroot fans. We also realize it's a an acquired taste for some people. To make this blend as accessible as possible, we started by making a 100% red beetroot wine one year ago. We then went looking for the perfect barrels of cider to accompany this beetroot wine with it. The final result has a wicked red/purple color & a nice fizz. It boasts red beetroot, cassis and wine.") and Mira d'Or Vanilla ("A lambic blend containing 1, 2 and 3 year old lambic from 5 different breweries. On our search for the best fruit, we went to the Elzas region for fully ripe mirabelle plums. The region of Lorraine is famous for it, which is why we decided to buy handpicked biologically grown fruit from there. After a semi-carbonic maceration of 2 months, we added the 1 to 3 year old lambic to the fruit. After refermentation was done, we took the mirabelle lambic, backblended with some more young lambic. To this particular blend we also added fresh vanilla beans. As Mexico is the country where vanilla originated from, we took some of the best and freshest vanilla beans home during our holiday on the Yucatàn peninsula last year.")

"The Gueuze Tilquin à l’ancienne (7.0% alc / vol) is a spontaneous fermentation beer obtained from the blending of 1, 2 and 3 years old lambics. Unfiltered and unpasteurized, it is re-fermented in the bottle for a minimum period of 6 months. The lambics used were fermented and matured in our own oak barrels at the blendery. They are made from worts brewed by Boon, Lindemans, Girardin and Cantillon. The taste is tart and dry but has a certain roundness that makes this Gueuze à l’ancienne particularly accessible for non-experts. It will also delight fans of the genre for its sweet complexity. It also has a slight dry bitterness because of the youth of the oak barrels used, as they still release some tannins. It has a fresh lemony nose."

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE MARGUERITE was blended on March 13, 2024 in honor of Marguerite Tilquin-Lambert (1839-1912), Pierre's great-great-grandmother, with 10% 1-year-old lambics, 60% 2-year-old lambics and 30% 3-year-old lambics. Unfiltered and unpasteurized, this beer is refermented and matured in the bottle for minimum 1 year. It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree."

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE RENÉE (2023-2024) is blended on March 4, 2024 in honor of Renée Tilquin-Petitjean (1918-2007), grandmother of Pierre, with 30% 1-year old lambics, 40% 2-year old lambics and 30% 3-year old lambics, all matured in oak barrels. Unfiltered and unpasteurized, this beer is refermented and matured in the bottle for minimum 1 year. It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree."

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE MARGUERITE was blended on March 13, 2024 in honor of Marguerite Tilquin-Lambert (1839-1912), Pierre's great-great-grandmother, with 10% 1-year-old lambics, 60% 2-year-old lambics and 30% 3-year-old lambics. Unfiltered and unpasteurized, this beer is refermented and matured in the bottle for minimum 1 year. It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree."

"The Oude Gueuze Tilquin à l'ancienne is a blend of 1, 2 and 3 years old lambic refermented in bottle for at least 6 months. "Oude" in flemish or "à l'ancienne" in french is an appellation protected by the EU and is restricted for traditional belgian gueuze in bottle."

"Blend of beers spontaneously fermented on red grapes pomace (cinsault, syrah and grenache), aged a year in barrels. The new blend is macerated on fresh cinsault pomace before conditionning."

"Blend of young & old lambics, with wine from beetroot. The beets were carefully selected and harvested from our own field. This blend consists of wood aged beet lambic and beet pomace from maceration. Fermented, aged & bottled on the farm."

Blend of 70% sour ale (vieille provision) with lambic (from Girardin).

Blend of Krieklambiek from Girardin and a BA sour beer brewed by De Ranke.

"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."

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

"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."

"Maceration of young and old lambic with three varieties of sour cherries."

"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 fresh mirabel plums. Unfiltered beer with refermentation in the bottle."