Season 2022-2023. Assemblage #5 bottled on 08/11/2022. "For this specific Cuvée Armand & Gaston, we blended lambikken from four different barrels and six different brews. Almost half of the lambikken used were three-year and four-year old lambikken, rendering the weighted average age of the geuze blend to more than 25 months on the moment of bottling. More than 60% of the cereals used during brewing were sourced in our Cereal Collective."

Season 2022-2023, Assemblage #23. Bottled on 10/01/2023. "For this Pruim Mirabelle, we macerated Belgian Mirabelle plums for four months on three-year old lambik, before blending with more of such old lambik. The oldest lambik was brewed in October 2019. The resulting weighted average of this blend is more than 30 months. The final fruit concentration is 364 grams of Mirabelle plums per litre of Pruim."

Season 2022-2023, Assemblage #100. Bottled on 07/09/2023. "This small batch fruit lambik is a blend of a rhubarb and a Schaarbeekse kriekenlambik. The weighted average maceration time was nine months. We used a lot of four- and five-year old lambikken for the maceration. The weighted average age of this fruit blend upon bottling is more than 44 months. The final fruit intensity is 359 grams of fruit per litre of finished fruit lambik."

Season 2021-2022. Assemblage #73.Magnum bottled on 20/05/2022. "For this particular blend of Oude Geuze Cuvée Armand & Gaston, we selected lambikken from four different barrels and five different brews. The blend consists of 60% oude lambikken, bringing the weighted average age upon bottling to more than 21 months. The oldest lambikken were brewed in April 2019 and that same lambik aged for more than a year on a freshly emptied Oloroso barrel. That barrel comes from the last bodega of Josefa Perez Rosado, near the Church of Santiago in Jerez De La Frontera. Two thirds of the combined total grain bill was sourced with our Pajottenland Cereal Collective, and half of the blend is organic. The hops used were 18 years old on average. Bottle count: 639."

Season 2022-2023 Assemblage #50. Bottled on 24/02/2023. "In April 2022, a few of our team went to the Basque Country on a culinary trip. At a lunch at the Asador Extebarri, we met up with Marco Tinessa, winemaker-owner of the magnificent Ognostro winery, Campania, Italy. After a few tasty bottles of wine and geuze, we decided to work together. For this small batch Druif, we macerated Aglianico pomace for over four months. We used three-year old lambikken only, rendering the weighted average age of the blend to over 38 months upon bottling. The final fruit proportion is 384 grams of Aglianico per litre of Druif."

Season 2021-2022. Assemblage #119 bottled on 27/09/2022. "For this Oude Geuze Cuvée Armand & Gaston, we blended one-, two- and five-year old lambik from three different barrels and four different brews. The weighted average age of this blend upon bottling is almost two years and nine months. Of the cereals used, about 56% was sourced in our own Cereal Collective."

Season 2023-2024, Assemblage #2. Bottled on 21/11/2023. "For this Perzik, we macerated peaches from Ludo Rosseels from Gelrode, Vlaams-Brabant, Belgium. Maceration time was four months. For the maceration and the blending, we used lambikken from five different barrels and not less than sixteen different brews. Most lambik was one- and two-years old, and about one third was three years old. This way, the weigthed average age of the blend upon bottling was more than 14 months. The final fruit intensity is about 300 grams of ripe yellow peaches per litre of Perzik. 100% 3 Fonteinen."

Season 2022-2023, Assemblage #72. Bottled on 01/06/2023. "Tuesday 30th of May 2023, 6AM in the middle of our fields in Lot. The 3 Fonteinen team was hanging in the elderberry trees to pick its blossoms. Immediately after we put this higly aromatic and perfumy flowers on four-year-old lambik for a two-day maceration. We blended with more three-year-old lambik before bottling. The weighted average age of this blend upon bottling was more than 38 months. The lambikken originated from two different wooden barrels and seven different brews." Bottle count: 760.

Blend of 1, 2 & 3 YO lambics from Boon & Den Herberg. Second batch bottled on 22-02-2024

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."

Magnum bottle. "A Blend of Riesling wine from a short maceration, mixed with lambic that has been macerated on riesling skins. This mixture of young and old lambics aged together for 6 months in oak barrels."

"A well thought-out blend of the finest spontaneously fermented lambics of different ages, 100% matured in oak barrels with refermentation in the bottle." This makes a much smoother and less acidic gueuze

Special Gueuze blend made for Grill-Resto Boelekewis (Beersel).

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch infused with hibiscus flowers

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch aged in a Gouden Carolus Single Malt barrel. Limited edition of 256 liters.

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch aged in a barrel of Spirit of Meander. Limited to 301 liters

"A vinous Kriek crafted from three varieties, macerated with young and old lambics. After maceration, this traditional Kriek underwent extended aging in ex-Amarone, Ripasso, and Recioto wine barrels from the Valpolicella wine region."

"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."

""The 2023 edition of this natural and sparkling sour cherry Lambic beer, born from the meeting of two glorious traditions, the Traditional Method for sparkling wines and spontaneous fermentation for Lambic beers. Oud Beersel cherry lambic is drawn in the bottle with the addition of the liqueur de tirage, which consists of sparkling wine yeast and sugar for secondary fermentation. The beer then ages for fourteen months in the bottle before being finished according to the "traditional method". This process allows the development of fine carbon dioxide which is trapped in the bottle and which makes the Lambic sparkling. The application of riddling and disgorging eliminates the yeasts present in the bottle. No added sugars by adding an expedition liqueur. The result is a BRUT and sparkling fruit lambic beer with an impressive palette of flavors."

"New edition of this natural, sparkling Lambic beer, combining Méthode Traditionnelle for sparkling wines and spontaneous fermentation for Lambic beers. Oud Beersel’s Lambic is bottled with ‘liqueur de tirage’ (sparkling wine yeast and sugar) for secondary fermentation, maturing for at least nine months. This process creates fine carbon dioxide gas, making the Lambic sparkling. ‘Remuage’ and ‘dégorgement’ remove the yeasts, with no sweetening added. The result is a BRUT sparkling Lambic beer with an overwhelming flavor profile."

"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."

Blend of different lambics macerated with rhubarb & elederflowers.

Blend of different lambics macerated with elederflowers.

"To celebrate our fifth anniversary, we proudly present the Eylenbosch Cuvée Jubilée. This exclusive Oude Gueuze has been carefully blended and bottled in a limited edition of only 777 magnum bottles and 2.222 75cl bottles. This beer originates mostly from our oldest foeder in which lambics from different barrels and foeders were blended and aged further together. The weighted average age is 3 years, with inclusion of our oldest lambic from our first brew in 2019 and our latest youngest lambic, to complete the circle for this unique beer."

Magnum. "To celebrate our fifth anniversary, we proudly present the Eylenbosch Cuvée Jubilée. This exclusive Oude Gueuze has been carefully blended and bottled in a limited edition of only 777 magnum bottles and 2.222 75cl bottles. This beer originates mostly from our oldest foeder in which lambics from different barrels and foeders were blended and aged further together. The weighted average age is 3 years, with inclusion of our oldest lambic from our first brew in 2019 and our latest youngest lambic, to complete the circle for this unique beer."

Lambic matured with Belgian Malvasia grapes (+/- 300 g/l)

Lambic matured with Belgian Malvasia grapes (+/- 300 g/l)

Season 2017-2018. Assemblage #57.. bottled on 22/05/18. "This particular Cuvée Armand & Gaston has been blended with lambics from 7 different barrels and originating from 9 different brews. The oldest portion of lambic was brewed on the 21st of October 2014. While blending, some local honey was added."

"Beer of spontaneous fermentation, the Oude Roussanne Tilquin à l'ancienne is made from the fermentation of 260 g of Roussanne grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Riesling Tilquin à l'ancienne is made from the fermentation of 325 gr of Riesling grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Mourvèdre Tilquin à l'ancienne is made from the fermentation of 185 g of Mourvèdre grapes 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."

"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."