Lambic matured with black-currant(cassis)

Lambic (De Troch) matured with Yuzu peels from Wakayama (Japan)

Lambic (De Troch) matured with Yuzu peels from Wakayama (Japan)

New batch. Lambic aged for several months with wild blueberries picked-up near Vielsalm (Belgian Ardennes). 40kg of whole blueberries were used for 100 liters of lambic.

New batch Bottled in 2019. Lambic aged for several months with red currants (from the Pajotteland). 45kg of whole fruit were used for 100 liters of lambic.

Lambic aged withstrawberries.

Lambic with Japanese plums from Wakayama.

Lambic matured with raspberrries (Frambozenlambik) bottles in April 2016.

Lambic aged with green walnuts. Limited edition.

Young lambic from De Troch matured with Japanese strawberries.

Young lambic from De Troch matured with Kyoho (Japanese grapes).

Young lambic from De Troch matured with Japanese Sudachi Ctrus.

40 KG of fruit (Rhubarb and Apricots) for 100 liters of lambic.

Lambic aged with green walnuts. Limited edition.

Assemblage #40. Bottled on 22/03/18. 350 grams of fruit (cherries and raspberries) per litter of Hommage.

Bottles on 25/04/2018. This specific blend of Hommage macerated for 5.5 months in a 2000 liter foeder with 280 kg sour cherries and 837 kg organic raspberries. The final fruit intesnity is of 372 grams of fruit per liter. This blend is made with 100% lambic brewed by 3F

Young lambic from De Troch matured with Japanese Cassis.

Young lambic from De Troch matured with Japanese apples.

Assemblage #90. Bottled on 24/10/18. This particular Hommage has macerated a bit more than 6 months. The final fruit intensity is 353 grams of fruit per liter of Hommage. The lambics originate from 4 different barrels and 4 different brews.

First ever Hommage on small bottles. Bottled on 13/09/18

Raspberry Lambic with handpicked elderflowers. Fruit concentration of 40 Kg for 100 Liters of lambic

Lambic aged with local apples. 45kg for 100 liters of lambic.

First time in 37.5cl. Lambic aged for several months with wild blueberries picked-up near Vielsalm (Belgian Ardennes). 40kg of whole blueberries were used for 100 liters of lambic.

Season 18/19 Assemblage n°30 bottled on 16/01/19. This specific Framboos has macerated 5.5 months on its fruit. The final fruit intensity is 358 grams of fruit per liter of finished beer. Young and three-year-old lambs from 3 barrels and from 3 brews. 30% 3F and 70% lambic brewed by Brouwerij Lindemans.

Season 18/19 Assemblage #9. Bottled on 28/11/18. This particular Hommage has macerated a bit more than 6 months.The maceration ratio is 72% raspberries and 28% cherries.

Season 18/19 Assemblage #42. Bottled on 25/02/19. This particular Hommage has macerated 4.5 months with the fruits The one-year and two-year lambics come from 6 different barrels and from 7 different brews. Final fruit intensity is of 350 grams of fruit (76% raspberries and 24% cherries) per liter of Hommage.