Season 2021-2022, Assemblage #92. Bottled on 20/07/2022."For this small batch of Aardbei, we macerated locally grown and hand-picked strawberries on jonge lambik. Afterwards, we blended with three-year old lambik. The weighted average age of this strawberry lambik clocks at more than nineteen months on the moment of bottling. The fruit proportion is 350 grams of strawberries per litre of finished Aardbei. Half of the cereals that we used while brewing, originate from our Cereal Collective. Bottle count: 392."

Season 2021-2022, Assemblage #51. Bottled on 17/03/2022. "For this Kweepeer, we macerated quinces from different organic fields around Flanders. We put them for almost four months on young lambik and blended with some more jonge lambik before bottling. It is hard to put a correct fruit intensity level as the massive quinces give off their flavours and aromas but do not really get disintegrated into the lambik. We did macerate 50/50 quince and lambik. So quite intense nonetheless."

"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."

"A real thirst quencher, Lambic with rhubarb! The fresh rhubarb comes from a local organic farm and macerates on the lambic for 3 to 4 months. The rhubarb dissolves in the lambic and all of the delicious juice of the rhubarb is incorporated in the lambic. The rhubarb lambic is then bottled and a re-fermentation takes place. The result is a pleasantly sour beer, in which the flavour of the rhubarb really shines through."

"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 young & old lambic with quince wine. Three varieties sourced from two local farmers. The fruits were hand-picked from the orchards. We press the fruit and let it spontaneously ferment in lambic barrels. Fermented, aged & bottled on the farm."

"Blend of 1 & 2 year old lambics with maceration of peach & nectarine. 5 different varieties, including 2 white peach, 2 yellow peach and 1 nectarine. These were hand-picked from orchards in Italy. Each variety is blended separately with lambic to then macerate for months."

"Beer of spontaneous fermentation, the Old Quetsche Tilquin is made from the fermentation of 210g of purple plums by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

Lambic macerated with cherries, red currant, goosebberries, red berries and blackberries

Blend of lambics 1,2,3, 4, 5 & 6 YO lambics from Brouwerij Eylenbosch, Brouwerij Sako and Brouwerij Den Herberg macerated with apples and blueberries. Limited to 248 liters.

"We grow these raspberries ourselves and put them whole in a steel tank with lambik of at least one year old for about four to six months. A bit of younger lambik is added before bottling to referment in the bottle. We strive to have 350 grammes of raspberries per liter of beer."

"Appel - Blauwe Bes Geuze Light Peated Edition is a blend of 1, 2, 3, 4, 5 and 6 year old traditional lambic from the Zennevalei from Brouwerij Eylenbosch, Brouwerij Sako and Brouwerij De Herberg with a maceration of Appel - Blauwe Bes on the lambic's. Also 20% is peated lambic"

Blend of lambics 1,2,3, 4, 5 & 6 YO lambics from Brouwerij Eylenbosch, Brouwerij Sako, Brouwerij Den Herberg and Brouwerij De Troch macerated with grapes (80% Regent & 20% Cabernet Cortis). Limited to 417 liters.

"Blend of young and old lambics with maceration of raspberry. The raspberries in this beer come from fruit farm De Daalkouter. The fruit is blended with lambic then macerated for three months. Fermented, aged & bottled on the farm."

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

'"Artisanal Gueuze, blended from lambic brewed on site and aged on Barolo foeders and macerated with black currants."

Blend of different lambics macerated with cherries (Kersen). Bottled on: 05/02/2023

Blend of different lambics macerated with apricots and elederflowers.

Blend of different lambics macerated with "Reine Claude" plums.

"In collaboration witg Domaine Achiillée from Alsace, we macerated their damson plus with our young and old lambics. The blend underwent a six-month maceration."

"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."

"Publitasting Schaarbeekse cherries - Rhubarb Geuze. A blend of 1, 2, 3, 4, 5 and 6 year old lambics (high complexity) from various breweries from the Zenne Valley with maceration on Schaarbeek sour Krieken and Rhubarb. The 2 macerations were done alternately to better determine the taste of the blend before bottling"

Lambic aged with green walnuts. Limited edition. Bottled on 05/06/2015 with BBD 05/06/2019

#024/007 - Barrel Aged Saison/Lambiek Blend with Nero D'avola Skin Contact + Dark Plum lambiek. Bottled September 2024

#024/010 - Barrel aged saison + Duindoorn lambiek. Bottled October 2024

#024/005 - Barrel aged Kriek + dark Plum lambiek w/ Sangiovese skin contact + 15% Sangiovese WINE. Bottled July 2024

#024/006 - Barrel aged Apricot + Nectarine lambiek w/ Trebbiano skin contact + 15% Trebbiano WINE. Bottled July 2024

Raspberry lambiic.

"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."

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch aged in an ex-Bourbon barrel used to age Maple Syrup with Physalis. Limited to 90 liters.

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch aged in an ex-Bourbon barrel used to age Maple Syrup with Physalis. Limited to 90 liters.

"In collaboration witg Domaine Achiillée from Alsace, we macerated their damson plus with our young and old lambics. The blend underwent a six-month maceration."

"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."

Rhubarb Lambic

"1 to 4 years old lambic with apricots from Ardeche in France & Spanish wild white peaches.

We blended the fruit lambics together with 2021 harvested riesling grapes from the Mosel in Germany that were barrel aged for 2 years."

"1, 2 and 3 years old lambic with apricots from the Ardeche in France.

This blend is characterized by its lactic profile."