Pack Containing 2 bottles from Pellicle: Oxaal Kriek ("One of our earliest blends was a sparkling full rhubarb wine. For some reason we stopped making this type of wine. However we still had 2 barrels we made back in 2022. In the year after that we blended the wine with skins of our beloved Gorsem cherries. After 1 year of ageing, we decided to bottle it and leave them for another year. A sparkling fruit pet nat if you will, with aside from rhubarb and cherry, notes of roses, almond and cinammon.") and Mira d'Or Omija ("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. To this particular blend we also added a lambic on which Omija or 5 flavor berry was macerated. As the name suggests, it gives the 5 base flavors we can perceive: sour, sweet, salty, bitter & umami. It has notes of rosehip, pepper and citrus.")

Pack Containing 2 bottles from Pellicle: Ultra Violet ("We are big red beetroot fans. We also realize it's a an acquired taste for some people. To make this blend as accessible as possible, we started by making a 100% red beetroot wine one year ago. We then went looking for the perfect barrels of cider to accompany this beetroot wine with it. The final result has a wicked red/purple color & a nice fizz. It boasts red beetroot, cassis and wine.") and Mira d'Or Vanilla ("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. To this particular blend we also added fresh vanilla beans. As Mexico is the country where vanilla originated from, we took some of the best and freshest vanilla beans home during our holiday on the Yucatàn peninsula last year.")

"The Gueuze Tilquin à l’ancienne (7.0% alc / vol) is a spontaneous fermentation beer obtained from the blending of 1, 2 and 3 years old lambics. Unfiltered and unpasteurized, it is re-fermented in the bottle for a minimum period of 6 months. The lambics used were fermented and matured in our own oak barrels at the blendery. They are made from worts brewed by Boon, Lindemans, Girardin and Cantillon. The taste is tart and dry but has a certain roundness that makes this Gueuze à l’ancienne particularly accessible for non-experts. It will also delight fans of the genre for its sweet complexity. It also has a slight dry bitterness because of the youth of the oak barrels used, as they still release some tannins. It has a fresh lemony nose."

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE MARGUERITE was blended on March 13, 2024 in honor of Marguerite Tilquin-Lambert (1839-1912), Pierre's great-great-grandmother, with 10% 1-year-old lambics, 60% 2-year-old lambics and 30% 3-year-old lambics. 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."

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE RENÉE (2023-2024) is blended on March 4, 2024 in honor of Renée Tilquin-Petitjean (1918-2007), grandmother of Pierre, with 30% 1-year old lambics, 40% 2-year old lambics and 30% 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."

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE DENISE was blended on December 5, 2023 in honor of Denise Tilquin-Bastin (1869-1939), Pierre's great-grandmother, with 20% 1-year-old lambics, 50% 2-year-old lambics and 30% 3-year-old lambics. 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."

"The Oude Gueuze Tilquin à l'ancienne is a blend of 1, 2 and 3 years old lambic refermented in bottle for at least 6 months. "Oude" in flemish or "à l'ancienne" in french is an appellation protected by the EU and is restricted for traditional belgian gueuze in bottle."

"Assemblage de bières en fermentation indigène sur marcs de raisins rouges (cinsault syrah et grenache), élevage un an en barriques, et repasse sur marcs de cinsault et pinot frais avant mise en bouteille."

"Farmhouse ale brewed with our malts, chestnut honey and brett"

"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."

"A single malt and single hop beer that showcases the delicious Nelson Sauvin. The result is super fruity with notes of ripe sauvignon grapes, weed, mango and passion."

"Aurora is a 7% ABV West Coast IPA, brewed to celebrate Espiga's eleventh anniversary. Its bright golden color is reminiscent of the sun that gives us life. The nose features an intense and fresh profile of Zappa, Mosaic, Centennial, and Citra hops, with herbal, citrus, and fruity aromas. The palate is light and flavorful, with a clean, balanced bitterness that invites you to keep drinking. A vibrant and festive beer, perfect for toasting and giving us energy to keep going around the sun."

Blend of 70% sour ale (vieille provision) with lambic (from Girardin).

"To create the Roasted Oolong Tea Sparkling Infused Lambic, one-year-old Lambic was infused with roasted Oolong tea for about four weeks. This tea, especially popular in Asia, is slightly oxidised and was then roasted in the traditional way. This results in a rich flavour, with a certain spiciness and some toasted notes. Thanks to the re-fermentation in the bottle, these flavours blend into one harmonious whole."

"A blend of wild ales with organic raspberries and a small percentage of organic red wine grapes."

"The flavor is complex and full-bodied, like the music of François Servais.
Complex with an elegant acidity balance. Full-bodied with a firm head.
The aroma is slightly phenolic, with a hint of vanilla from the oak casks. Bottled on February 22, 2024.
Selected by Frank and Jos Boon for the "10 Years" Villa Servais.
15% Lambic from cask no. 48, and 15% from cask no. 145. 15% comes from cask no. 75, which was built in Antwerp in 1890.
55% Lambic from cask no. 68, which is also over 125 years old."

"West Coast IPA with a bitter, drier, and clearer profile. It's highly drinkable while being wonderfully hop-forward. In its aroma, you'll find the classic resinous and fruity Simcoe hops, along with the tropical, dank Krush. The beer is pale, with a well-rounded hop flavor."

"Maceration of young and old lambic with three varieties of sour cherries."

"Blend of young & old lambics macerated with Mirabelle plums from the Alsace wine region."

""Hands of Desire" stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. This sour ale was infused with fresh lime and sea salt, then aged for 10 months in Mezcal barrels, providing notes of dark wood, tobacco and vanilla."

Bière de Garde (Amber Saison) brewed with chestnuts

"Spontaneously fermented lambics, aged in oak barrels and macerated with fresh mirabel plums. Unfiltered beer with refermentation in the bottle."

Deep Red Winter 2025 is a curated selection of three 75cl bottles - Geuze 1871, Kri-vino 2024 (Blend of Cherry wine & Bourbon BA lambic), Terroir 2024 (Lambic w. Schaarbeekse Kriek)

"Blend of young and old lambics with maceration of locally picked schaarbeekse krieken."

"Ale Aged in Oak Barrels with cherries. In this blend of Funky Blender we added fresh, whole fruit at rate of about two pounds per gallon to our base beer. Each barrel is carefully hand picked to ensure it will pair perfectly with the whole fruit we are using while keeping the funky flavor. The unique lemon and lime aromas that come from the base barrels of Funky Blender harmonize with the whole fruit added."

"Flavor King pluots, what else needs to be said? This variety is literally the King of Flavors! The blend delights from the start of the pour. Pink foam that not only drops off the kids for the birthday, but then sticks around for the flavor party. What? Does anyone read these? Classic Colorado plum aromas in the nose just remind me why I love plums so much, I hope we can get more this year. Low/medium acidity and rich body that makes one think it's actually sweet. All hail the Flavor King."

"This 2 barrel blend was made with organic Red Haven peaches at a rate of 4 pounds per gallon. Big body and funky peach juiciness."

Collab. BREWPARK, Ingredients provider for craft and home brewers!

"A traditional gueuze, blended with 1, 2 and 3 year old lambic. Barrel aged and bottled on the farm."