Blend of different lambics

Montepulciano grapes from Italy (2020) steeped in lambic

"Blend of Cuvee Theo and Cuvee Sofie 2022 aged on Margaux barrels with Belgian Johanniter grapes from winery Hoenshof"

"Maurice is a story of passion and inspiration. Passion for the old brewing craft and inspiration from an old master brewer; Maurice Heyvaert (†). This lambic brewer taught me that lambic is much more than sour beer. The complicated brewing and fermentation process, the art of cutting up young and old lambic, the magic of the aging process. The result: a bone-dry, fresh-sour sparkling elixir that is much more than beer. It is the soul of pure brewing and my tribute to my very first mentor and inspiration. "The barrel cellar, the heart of the brewery" A traditional lambic, with refermentation in the bottle, a blend of one-year-old and three-year-old lambics."

"In our Maturation series, we carefully select Wild Ales aged in specific barrels to showcase how different casks influence the final character of a blend. Our Vin Jaune edition features a blend of Danish Wild Ales aged for two years in three freshly emptied 225-liter barrels from a historic winery in Jura, France. The aging process infused the beer with the essence of Vin Jaune, unveiling layers of nutty complexity, delicate oxidative notes, and a subtle tang."

"Our Sunstead series captures the essence of perfectly ripe stone fruits, allowing us to savor the warm flavors of summer all year long. The base beer is a blend of one, two and three-year-old Danish Wild Ales aged in Chardonnay and Monbazillac barrels. We racked this onto freshly destoned and crushed Bergeron apricots at a rate of over 600 grams of apricots per liter, and left it to macerate with the fruit for over a month before bottling. This complex, soft and juicy beer tastes almost like biting into a fragrant apricot, transporting you back to the high days of summer no matter when you drink it."

"Our Sunstead series captures the essence of perfectly ripe stone fruits, allowing us to savor the warm flavors of summer all year long. The base beer is a blend of one, two and three-year-old Danish Wild Ales aged in Chardonnay and Monbazillac barrels. We racked this onto freshly destoned and crushed white nectarines at a rate of over 600 grams of nectarines per liter, and left it to macerate with the fruit for over a month before bottling. This complex, soft and juicy beer tastes almost like biting into a fragrant nectarine, transporting you back to the high days of summer no matter when you drink it."

#024/002 - Barrel aged saison/lambiek blend + 35% GAMAY WINE. Bottled March 2024

#024/004 - Barrel aged saison/lambiek blend + 40% Savagnin & Chardonnay WINE. * Bottled March 2024

#024/001 - DUST ROSÉ. Barrel aged blend of raspberry lambiek + Quince Cider + Grillo Wine from Sicily. It is a FLAT blend, that drinks as a Rosé Wine. Bottled March 2024

#024/003 - Barrel aged saison/lambiek blend + 40% Gewürztraminer & Riesling WINE. Bottled March 2024

Saison with elderflowers. BBD us 03/05/2026

Wild Ale w. Garrut grape skins from Sicus

Wild Ale with Moscatel grape skins from Oriol Artigas

"Camaleonte is our sparkling interpretation of our territory. It’s a fresh wine that must give happiness and joy. Spontaneous fermentation in stainless steel without sulphur addition. Grapes directly pressed. Part of the Garganega grapes are dried in plant."

"Is it forbidden to modify his majesty Pinot Nero? Of course, yes, here in Berici Hills! Tai Rosso and Pinot Nero meet in October and sleep together in harmony. What a great marriage! Spontaneous fermentation in 1000L oak barrels, without sulphur addition. Maceration on the skins for 10 days, with delicate fulling."

"GRAPES: Tai Red. WINEMAKING: Spontaneous fermentation & Maceration on the skins for about a week, with delicate punching down. AGEING: Almost all the wine is aged in oak barrels, a small part in steel. Vinified and bottled without any treatment or filtration. Since the wine is not filtered, it may have sediment on the bottom, an indication of the genuineness of the product.

"Prato Alto is our most complex wine. It features extended maceration and an horizon of long term. Grapes: GARGANEGA, INCROCIO MANZONI, BRONNER. Grown on calcareous soils: sand, clay and silt. Spontaneous fermentation in acacia wood vessels of 1400 liters , without sulphur addition. Maceration on the skins for 7 days, with delicate fulling."

"Still rosé wine made from Corbinona grapes, an ancient native grape variety that won us over. VINIFICATION: Spontaneous fermentation & Short maceration on the skins for 4 hours. AGING: Wine rests in oak barrels on fine lees. Vinified and bottled without any treatment or filtration. As the wine is not filtered, it may have sediment at the bottom, an indication of the product's genuineness."

"Blend of different beers, it's the marriage between the long barrel aging world and the new hoppy wave. Wild, funky, gently sour, fruity, hoppy, refreshing."

"A blend of Den Herberg, Lindemans and De Troch lambics. Aroma of wet farmland, medium lactic acidity, full mouthfeel, coats the tongue. Citric and grain flavours are well balanced. Very refreshing and drinkable."

"Wild Cider (Jonagold - Reinette origin Lendelede) matured for 16 months in Bourbon barrels with the addition of wild honey"

"Our Cuvée Heritage Gueuze is a blend of the finest barrels of lambic and bears the label of the old brewery. They have a beautiful aging potential."

Blend of 1, 2 & 3 YO Eylenbsch lambics brewed at De Troch.

Blend of lambics with sour cherries

Blend of lambics with Schaarbeekse sour cherries

"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."

"Stille Nacht Reserva 2022, 2 years on Franz Haas barriques. Bottled 2024." or

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE MARIE-CATHERINE was blended on 15 February 2022 in honor of Marie-Catherine Tilquin-Rousseaux, mother of Pierre, with 40% 1-year old lambics, 30% 2-year old lambics and 30% 3-year old lambics, all matured in oak barrels. Unfiltered and unpasteurized, this beer was refermented and matured in the bottle for 1 year.
It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree."

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE PAUL is blended in honor of Paul Tilquin (1909 - 2005), grandfather of Pierre, with 30% 1-year old lambics, 30% 2-year old lambics and 40% 3-year old lambics, all matured in oak barrels. Unfiltered and unpasteurized, this beer is refermented and matured in the bottle for minimum 1 year. It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree."

"Beer of spontaneous fermentation, the Oude Kriek de Schaerbeek Tilquin à l'ancienne is made from the fermentation of 320 g of Schaerbeek cherries by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle"

Season 2021-2022 Assemblage #126. Bottled on 13/10/2022 "For this Oude Geuze, we blended lambikken originating from six different barrels and six different brews, brewed by both Brouwerij De Troch, Brouwerij Lindemans and ourselves. Eighty percent of the blend consists of three- and four-year old lambikken, bringing the weighted average age to almost 30 months on the moment of bottling. Of the 3 Fonteinen brewed lambikken, all cereals were sourced in our own Cereal Collective."

"In 2022, we had the incredible opportunity to pick grapes at the winery Andi Mann. The Dornfelder grapes macerated in the cider for four weeks and were pressed later on. The wine aged in barriques for nine months. It can be drunk like a Lambrusco, but it's even better! It has a delicious taste with notes of violets, raspberries and Amarena cherries."

Fruit wine : apples, quince and aronia

"Aoltbeer is the historic beer of Münster. This Aoltbeer with foraged sloeberries matured on average for 18 months in Port and red wine barrels. In this time, the beer developed its bold and oxidative character full of dark fruits and muscovado."