Liste des produits par marque Brouwerij Oud Beersel

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

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

Berslais Kadet aged 12 months in lambic barrels which resulted in a spontaneous fermentation of the beer. BBD is 10/01/2023

"First-time release. Instead of ' regular' Lambic, Grape Lambic (Lambic matured on Furmint and Harslevelu grapes) was used as the base for this beer. Otherwise, the same steps were followed as for the Bzart 2023, i.e. addition of 'liqueur de tirage', then 'remuage' and 'dégorgement', and no addition of 'liqueur d'expédition'."

"L'édition 2023 de cette bière Lambic aux griottes naturelle et pétillante, née de la rencontre de deux glorieuses traditions, la Méthode Traditionnelle pour les vins pétillants et la fermentation spontanée pour les bières Lambic. Le lambic aux griottes d'Oud Beersel est tiré en bouteille avec l'ajout de la liqueur de tirage, qui se compose de levure de vin mousseux et de sucre pour la fermentation secondaire. La bière vieillit ensuite pendant quatorze mois en bouteille avant d'être finie selon la "méthode traditionnelle". Ce processus permet le développement de gaz carbonique fin qui est piégé dans la bouteille et qui rend le Lambic pétillant. L'application du remuage et du dégorgement permet d'éliminer les levures présentes dans la bouteille. Pas de sucres ajoutés par addition d'une liqueur d'expédition. Le resultat est une bière lambic aux fruits BRUT et pétillante avec une palette de saveurs impressionnante."

"Méthode Traditionelle: Brut non dosé" BB is 01/04/2023

"Méthode Traditionelle: Brut non dosé"

"L'édition 2023 de cette bière Lambic naturelle et pétillante, née de la rencontre de deux glorieuses traditions, la Méthode Traditionnelle pour les vins pétillants et la fermentation spontanée pour les bières Lambic. Le lambic d'Oud Beersel est tiré en bouteille avec l'ajout de la liqueur de tirage, qui se compose de levure de vin mousseux et de sucre pour la fermentation secondaire. La bière vieillit ensuite pendant quatorze mois en bouteille avant d'être finie selon la "méthode traditionnelle". Ce processus permet le développement de gaz carbonique fin qui est piégé dans la bouteille et qui rend le Lambic pétillant. L'application du remuage et du dégorgement permet d'éliminer les levures présentes dans la bouteille. Pas de sucres ajoutés par addition d'une liqueur d'expédition. Le resultat est une bière lambic BRUT et pétillante avec une palette de saveurs impressionnante."

200gr made from 58% sour cherries matured in Oud Beersel lambic (used for Oude Kriek)

200gr made from 55.4% rhubarb matured in Oud Beersel lambic

Lambic Infused with Earl Grey Tea

"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."

"he fruity bitterness of grapefruit is a flavour often found in Lambic, and thanks to this infusion, that flavour is highlighted. After four weeks of the peel macerating on one-year-old Lambic, the result was bottled. The re-fermentation in the bottle gives the beer a pleasant and round mouthfeel, which contrasts perfectly with its bitter-sour character."

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

Lambic aged with green walnuts. Limited edition. Bottled on 07/06/2018 with BBD 07/06/2022

Lambic aged with green walnuts. Limited edition. Bottled on 13/09/2019 with BBD 13/09/2023

Oude Lambiek infused with roasted Los Guacharos coffee from Colombia

Lambic infused with Lapsang Souchong (smoked tea)

"Oud Beersel’s Lapsang Souchong Sparkling Infused Lambic is an infused Lambic, which is then re-fermented in the bottle. For this version, Lapsang Souchong was used: this is a smoked black tea, which gives the beer a complex, round flavour, with a peaty touch at the end, which can also be found in certain peated whiskies. The refermentation in the bottle gives it a pleasant carbonation. In short, a beer for lovers of the better heavy stuff."

"For the Orange Blossom Sparkling Infused Lambic, a one-year-old Lambic was infused with orange blossom for several weeks. This gives the Lambic a deliciously fresh flavour, with fruity citrus notes and bitter-sweet accents. Afterwards, the Lambic is refermented on bottle, which provides a pleasant carbonation and a beautiful harmony of flavours."

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

"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"

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).

"In the past Port wine was shipped to the harbours of Bruges and Antwerp on wooden barrels of 650 liters, called ‘pipes’ or ‘pijpen’ in Dutch. Some of these barrels were purchased by Lambic breweries and have contained Lambic for many generations. Some barrels have been circulating in other, some defunct, Lambic breweries before finding their final place in the barrel cellars of Oud Beersel. We have blended the finest Lambics of on average 20 months old matured on these ‘old pipes’ of between 60 and 120 years old, to create an Oude Geuze with the characteristics of these old barrels."

Gueuze made from lambics aged in Whisky

"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."

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