"The Mûre Tilquin à l’ancienne (6.0% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260-300 gr fruit per liter."

"Beer of spontaneous fermentation, the Oude Airelle Sauvage Tilquin à l'ancienne is obtained from the fermentation of 125 g of lingonberries by liter of lambic. Unfiltered unpasteurized, this beer is refermented in the bottle."

Raspberry labmic

"The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter."

"The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter."

"Rhubarb has been so ubiquitous for so long in the low countries that you would forget it originates from the Asian steppes. Delicious in a scrumptious pie or compote, we think it pairs nicely with our lambic. The sweet and sour of the red stems, grown organically by ourselves, are chopped up unevenly and added as such to the lambic of at least one year old. Together they ferment on casks for about four more months, resulting in a sweet sour beer containing roughly 300 grams of rhubarb per liter of beer. A lovely trip down memory lane having rhubarb pie with grandma, straight in your glass."

"Maceration of lambics with mirabel plums and muscat grapes from the Alsace wine region."

"This beer was obtained by fermenting 240 gr of fresh rhubarb per litre of lambic. The rhubarb has been produced locally by the Ferme de la Bosse Jauque."

"Blackcurrant, well known for its use in cassis, match perfectly with lambic. A recurring theme in our fruit beers is matching a fruit that is both sweet and sour with lambic, to complement its distinct aroma and character. Because of the blackcurrant, this beer has a particular soft purple shine. The berries are grown by ourselves, fully organic, and are added to the beer whole. As usual, the lambic is at least one year old. Together they ferment again for about four months on oaken barrels to create a beer with 125 grams of fruit per liter of beer. Another fermentation on the bottle yields a refreshing, sweet and sour finish filled with delicious blackcurrant aroma."

"The Framboise Boon is a spontaneous fermentation beer with young Lambic from Lembeek, matured in oak barrels, with ripe raspberries and a small amount of cherries. The delicate taste of Lambic, combined with the velvety taste of raspberry make Framboise Boon a very pleasant aperitif-rosé beer. The brewery guarantees quality by the use of 300g of raspberry per liter of beer."

Lambic aged withstrawberries.