"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 24 months in oak barrels, and enriched with our best Garganega and Incrocio Manzoni white grapes."

Lambic with Chardonnay grapes

Lambic with Pinot Noir grapes

"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."

"For the production of the Rose Flower Lambiek - Sparkling Infused, we added rose petals to a soft, foeder-aged Lambic and left them to macerate for about 4 weeks. After that, we bottled the beer so a secondary fermentation could take place. The result is a slightly pink Lambic, with bright floral notes and a sparkling mouthfeel. "

"Our Congruity series harnesses the art of blending and collaboration to create a beer that transcends its individual elements. In May 2022, we invited our esteemed friends from Bofkont and Tommie Sjef to join us in Copenhagen along with base beer from what they considered to be their finest barrels, and we contributed a special blend of our one- and twoyear-old Danish Wild Ale. A methodical blending and tasting session followed, where we eventually found a blend that cohesively showcases the best of each of our beers. This portion of the Congruity blend was aged in Moscatel de Setúbal barrels from Portugal for 16 months before bottling, infusing the beer with notes of honey, caramel and citrus."

"Our Congruity series harnesses the art of blending and collaboration to create a beer that transcends its individual elements. In May 2022, we invited our esteemed friends from Bofkont and Tommie Sjef to join us in Copenhagen along with base beer from what they considered to be their finest barrels, and we contributed a special blend of our one- and two-year-old Danish Wild Ale. A methodical blending and tasting session followed, where we eventually found a blend that cohesively showcases the best of each of our beers. This portion of the blend was aged in Premier Cru wine barrels from Bordeaux for 16 months before bottling, infusing the beer with robust red wine notes."

"Blend of young and old lambics with maceration of raspberry. The raspberries in this beer come from fruit farm De Daalkouter. The fruit is blended with lambic then macerated for three months. Fermented, aged & bottled on the farm."

"Fermentation ouverte dans le coolship avec nos levures dans notre chai. Affinage deux ans dans trois différentes barriques de vin rouge français avant assemblage. L'ajout de framboises et de cassis à la bière a été effectué trois mois avant la refermentation en bouteille."

The HORAL Oude Geuze Megablend 2022 is a blend of young and old Lambics from all HORAL producers (Boon, De Cam, De Troch, Den Herberg, Eylenbosch, Hanssens, Kestemont, Lambiek Fabriek, Lindemans, Mort Subite, Oud Beersel, Tilquin and Timmermans).

"Beer of spontaneous fermentation, the Oude Abricot Tilquin à l'Ancienne is made from the fermentation of 230 g of organic apricots by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Special blend to celebrate the 142th birthday of Oud Beersel. Only contains foederlambic, with an average age of almost 3 years. Characterful Oude Geuze with great depth and fantastic ageing potential."

'"Artisanal Gueuze, blended from lambic brewed on site and aged on Barolo foeders and macerated with black currants."

'"Artisanal Gueuze, blended from lambic brewed on site and aged on Barolo foeders."

'"Artisanal Gueuze, blended from lambic brewed on site and aged on Barolo foeders and macerated with Litchi."

"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."

"Salted Tangerine Peel, also known as Chen Pi, is a Chinese seasoning made from sun-dried tangerine peel, commonly used in chinese cuisine and herbal medicine. The salted peel gives a full body to the lambic, further accentuated by the refermentation in the bottle. In turn, the tangerine flavour perfectly matches the citrus character of the lambic."

"Amber Lees was brewed to have a fairly rich and sweet malty body, balanced by firm bittering and relatively high acidity. This second blend has a touch more poise, along with a little more aromatic interest courtesy of the trans-atlantic dry hopping. This was made from a blend of 2 worts produced in May and August 2021. Half the blend fermented in two freshly emptied, unrinsed cider barrels. The other half in two California white wine barrels. The resulting beer was dry-hopped with whole-leaf Mosaic and Goldings, before priming with dark muscavado sugar for bottle conditioning. After a short 2 months in bottle the aroma is currently one of the most fruit-forward we have produced, with blueberry, strawberry, orange, and ginger in abundance."

"What happens when you put 100 bitterness units (akin to a bracing west coast double IPA) into a traditional turbid mash wort? We have always taken inspiration from the wide ranging flavours our neighbouring west-country cider makers are afforded by the huge array of cider apples grown locally. We aim to brew an equally wide range of worts, to give us an equivalent array of flavours from which to blend finished beers. After a night in the coolship, the wort was run into three small oak barrels, where it was left to ferment for 16 months. During fermentation, the bitter hop compounds restricted growth of lactic acid producing bacteria."

"Our fourth edition of Saison Cider Cask is a blend of four barrels produced in November 2020 and June 2022. The contrasting brews used a variety of grains and a mixture of aged and fresh European hops. Fermentation took place in fresh cider barrels from Oliver's Cider and Perry, as well as Ross-on-Wye Cider and Perry Company. The finished blend was dry-hopped with whole-leaf Kazbek and Brewers Gold before conditionning in bottle."

"Today XO is a a blend of solely three year and older barrels. This is its third iteration. This beer is made from three brews, fermented in three different barrels. The worts were made in January, February and April 2020 using traditional turbid mash methods. They were subsequently left in our coolship overnight to be inoculated with wild yeast and bacteria, before being fermented in oak. The resulting beer underwent extended bottle maturation before release."

"Gueuze Cuvée René is one of the jewels of our brewery. With its golden colour, its sparkle and its beautiful sherry aromas, this is the queen of gueuzes. This old gueuze is a blend of old and young lambic matured in large oak barrels called foudres. It is then bottled in a beautiful champagne bottle where a second fermentation takes place. After 6 months, the gueuze obtains a golden colour and is slightly carbonated and tart. But kept in a cellar for a few years, it becomes truly exceptional!"

"Blend of 1 to 2 years old lambic fermented on oak with fresh basil herb."

"Sauvin is a blend of a rustic saison and longer aged wild ales (3 up to 5 years) dryhopped with Nelson Sauvin hops for over a year in one of our Bourgogne foeders. In the nose you will come across white wine grapes and melon notes from the Nelson Sauvin hops. Accompanied by dusty, oaky and a citrus aroma’s from the base beer. In taste you will experience a slightly bitterness and herbal notes like thyme from the hops, a balanced sourness with a fairly dry woody finish. Our dryhopped wild ales are very well suited for longer term aging (3+ years), but 6-12 months after bottling the taste will already evolve."

"Silhouet is a special blend of wild ales aged for 2 to 5 years in oak barrels, and a rustic saison. 5 year old Hallertau Mittelfrüh hops were used. The outcome is a beautifully balanced beer which marries the complexity of aged, characterful wild ales with the fresh and aromatic qualities of a saison. Tasting notes: poached peaches, apple skin, black pepper, cherry pie and oak."

"A blend of wild ales (aged for 1 up to 4 years) with organic plums."

Stout aged in bourbon barrels previously used to age lambic.

Blend of different lambics macerated with cherries (Kersen). Bottled on: 05/02/2023

Blend of different lambics

Blend of different lambics macerated with apricots and elederflowers.

Blend of different lambics macerated with "Reine Claude" plums.