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).

"Méthode Traditionelle: Brut non dosé"

Oude Lambiek where some candi sugar was added and fully feremented which gives a darker and stronger lambic.

Lambiek aged with sour cherries.

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

Lambic aged with green walnuts. Limited edition.

Blend of 3 year old lambics primarily aged in foeders used for the maturation of Brunello di Montalcino.

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

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).

Lambic aged with green walnuts. Limited edition.

Blend of different lambics aged in "oude Pijpen" (650 liter barrels used to transport Porto from Portugal to Belgium, these are between 60 and 120 year old barrels).

Lambic Infused with Earl Grey Tea

Lambic infused with Lapsang Souchong (smoked tea)

Lambic infused with Oolong Roasted Lambic

Lambic infused with rose petals

Lambic infused with coriander and curaçao

Lambic that was aged for minimum 3 years in oak barrels.

"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...

"Méthode Traditionelle: Brut non dosé"

Lambic infused with pine buds. Bottle referemnted.

Bersalis tripel aged for 18 to 22 months on wooden barrels where it undergoes a wild fermentation.

Oude Lambiek infused with roasted Los Guacharos coffee from Colombia

"Oud Beersel brewery was founded in 1882 by the Vandervelden family. VANDERVELDEN 140 was crafted in honor of our founder, and is a blend of Oude Lambiek selected from 3 foeders."

"Demi-Muids are wooden barrels up to 650 liters with thick staves. The Demi-Muids at Oud Beersel , which were purchased in 2013, had previously held Chateauneuf-du-Pape and Bordeaux red wines for 9 years. Since making their way to Oud Beersel, these Demi-Muids have been exclusively used to age Lambic."

"Lambic infused with bamboo leaf selected and shipped by Japanese beer importer Kinki"

"As a base for the Green Walnut, unripe green walnuts are added to Lambic during 10 months. During this maturation the bitterness decreases and the beer gets its green appearance and unique taste."

"During an extended maturation of almost four years, the Lambic from Foeder 21 went through a maderisation process. This Lambic was mixed with Lambics from two other foeders of the same origin, all of which were used for white wine in the past. This creates a unique taste experience"