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Brasseries
Lambic - Sour
Sous-catégories
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De Ranke Kriek Audenaerde
10,73 €"This beer is inspired by the tradition of steeping whole cherries on old brown beer in the nearby city of Oudenaarde, where many producers were making it in the first half of the 20th century."
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Sako Gueuze Adelaar Spiced
12,75 €Lambic blend with a selection of spices that provide a fresh touch.
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De Ranke Grapevine 2022 -...
12,95 €Trebbiano d'Abbruzzo Grapes from Italy (2021) steeped in lambic. Unfiltered & unpasteurized beer.
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De Ranke Grapevine -...
12,95 €Chasselas grapes from France (2019) steeped in lambic. Unfiltered & unpasteurized bee
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3 Fonteinen Doesjel 19/20...
14,17 €Season 2019-2020. Assemblage #85. Bottled on . on "This Doesjel was bottled on the 1st of December of 2020 and was intended to be an Oude Geuze. Because of the high proportion of older lambikken, the fermentation did not continue in the bottle and the blended lambik beer remained flat. The yeast dozed in, hence the name – a local dialect for that typical little sleepy knock you get over noon. In return, with a natural-white-wine-like aroma and malty citrussy taste, the resulting beer is a subtle lambik blend, with a weighted average age of about 30 months upon its release. The oldest lambikken were brewed at the beginning of 2018. This is the first Doesjel in 75cl bottles since 2006."
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De Cort Wild Adam
17,87 €: 3Blend of Apple Cider blended with 3 Fonteinen Lambic made by Andy De Brouwer and Manu De Cort.
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3 Fonteinen Oude Kriek...
18,79 €Season 2019-2020 Assemblage #46. Bottled on 20/02/2020. "This Oude Kriek is typified by a long maceration of six and a half months on oak barrels. While most of the sour cherries were macerated on toasted oak, we decided to blend these to an Oude Kriek rather than a Robijn as we deemed the toast characteristics are more subtle. We used five different lambikken from seven different brews. We let this Oude Kriek, with a 32% fruit intensity, settle for well over a year before releasing it. This way, the weighted average age of this bottle is well over 30 months when released."
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Oud Beersel Orange Blossom...
19,87 €"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."
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Popihn Sauvage / L'Apaisée...
20,97 €"Brassin refroidi en coolship lors d'une nuit de novembre 2019. L'assemblage est constitué à 20% de bière spontanée et de fermentation mixte d'une sélection de levures. Trois ans d'élevage en barrique de Chablis, sémillon et vin rouge sont ensuite venus la sublimer."
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Oud Beersel Rhubarb Lambiek
23,96 €"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."
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Brussels Beer Project...
24,15 €"BBP's first Lambic blend, brewed at Dansaert. We teamed up with David from Verger du Nord. His spontaneously fermented cider contained all heirloom varieties, 70% pears & 30% apples. Blended 50/50 with our one year old lambic (fermented in Bordeaux barrels) & aged together in a chestnut foeder for 6 months before bottling."
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Alvinne / Granizo / De...
24,97 €Collaboration with Granizo, Vermouth barrel aged flemish sour ale.
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Chien Bleu Giovanni
25,13 €"Blend of a Saison beer with Sicilian citrus fruits of 2020 (Tarocco, Citron, Mandarins and Grapefruit)"
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Lervig / Nevel Rackhouse...
26,71 €"A mixed fermentation sour brewed in collaboration with Nevel Wild Ales from the Netherlands. This Norwegian sour was brewed with locally foraged juniper and fermented with Kveik yeast, then aged in a Foeder for 18 months with our house mix culture. The result is a nuanced mixed fermentation sour with bright acidity, citrus fruits and wild funk."