Oude Kriek with 250g of Scharbeekse Cherries per liter of lambic.

Raspberry lambiic.

Unblended 5 year old Lambic brewed in 2015 and bottled in 2020.

900 KG of Clery, Joly & Darselect strawberries matured in 1500 liters of lambic.

Apricot lambic made with apricots from South Tyrol.

Raspberry Lambic made with 1000 kg of Rubus idaeus "Fallgold" raspberries matured in 1500 liters of lambic.

"Kriek Lambiek is flat due to the bottle fermentation being limited. This to maximise the fruit aromas and flavours. The content of sour cherries (Prunus Cerasus L.) is about 40kg per 100l Kriek."

Quince lambic obtained by maturing1000 kg fresh local quince (Cydonia Oblonga) on 1500 liters of lambic for more than a year.

"In Gooik's fields ripen the most beautiful apples, those appels ferment together with lambic to this Pajotse cider. This variety of apples gives an intense extra flavor to the lambic that is fermented on wooden barrels. 45kg on 100 liters young lambic."

Vintage 2020. Fruit Lambiek so it does not foam in order to fully taste the fruit aromas. 1000 kg of whole Mirabelle are fermented over a year with 1500 liters of young lambic. With further maturation in oak barrels.

Vintage 2021. Fruit Lambiek so it does not foam in order to fully taste the fruit aromas. 1000 kg of whole Mirabelle are fermented over a year with 1500 liters of young lambic. With further maturation in oak barrels.

Lambic matured with Nectarines, 40kg of fruit for 100 liters of beer.

Fruit lambic without refermentation: 600 kilos of red currant and 400 kilos of raspberries are fermented in a barrel together with 1500 liters of lambic.

"Blueberries grow wild in the Ardennes forests. The wild blueberries are harvested in the region of Vielsalm. The Blueberries (Vaccinium Myrtillus) are added whole (no juice) to the lambic in a ratio of 40 kg to 100 liters of young lambic. This Blueberry Lambic contains only wheat, barley malt, hops and Blueberries. Not pasteurized, no artificial sweeteners, flavors or colorings."

Fruit lambic without refermentation: 600 kilos of cranberries and 400 kilos of raspberries are fermented in a barrel together with 1500 liters of lambic.

Small scale collab between De Mederie & Alvinne. A blend of Bourbon B.A. Cuvee de Mortagne (Quadrupel) with Red wine B.A. Cherry mead

Barrel aged dry cider of spontaneous fermentation. Harvest 2021. Blend of Normandic organic cider apples with local handpicked old varieties. Wine barrel aged (3 months)

"First edition of Oh la la la cider. Apples harvested in 2021. We went on a roadtrip to Normandy to get real ‘cider’ apples and picked locally apples in Belgium of old varieties. This dry cider was barrelaged in wine barrels that had mead or beer before and then they got sour berries (Red currant, blackcurrant, raspberry, blackberry, sour cherries, blueberries) added."

"An oude geuze, based on 4, 5, 6, 7 year old lambic, 100% oak aged, Belgian, artisanal and delicious."

You'll get a random label amongst the 6 avaialble. "In 2024, 150 years will have passed since the birth of Louis Thevenet; a famous painter from Halle. To celebrate this occasion, Brewery 'Den Herberg', in collaboration with 'den AST' and 'Villa Servais', developed a 'Geuze Thevenet.' It is a unique blend of eleven different barrels of lambic, aged in old (red and white) wine barrels made out of French and American oak. Kloris Devillé from Den Herberg describes the geuze as follows: "This 'Oude Geuze' has a lively palette of flavors, much like one might find in a masterful painting. The subtly woven minerality forms a canvas on which the depth of the composition is built, while the complexity of the geuze, thanks to the former red and white wine barrels, unveils a rich and varied palette of aromas and flavors, almost like masterful brushstrokes.". Six different labels were designed, each featuring a different painting by Thevenet from the collection of 'den AST'. This allows beer enthusiasts to simultaneously enjoy works such as 'Hôtel de Bruxelles', '’t Wit Paard', 'De Weg-Om', and 'Onze-Lieve-Vrouw van Halle onder stolp'. It's a little preview of the grand Thevenet exhibition, which will be on display on March 23 (2024), at 'den AST' and 'Villa Servais'.." Percentage of 3 YO old lambic is higher than in the Gueuze Devillé.

Sour ale aged for three years in oak barrels and then aged with raspberries. Limited to 639 bottles.

Sour ale aged for three years in red wine barrels with sour cherries. Limited to 683 bottles.

Sour ale aged for 3 years in red wine barrels and then aged with cherries and cinnamon. Limited release to 681 bottles.

Sour ale aged for 2,5Y in red wine barrels and then aged with w. dried apricots, apples, pears, grapes and prunes. Limited to 644 bottles.