Pack containing 9 bottles of HORAL Megablend: 1 x 2011, 1 x 2013, 1 x 2015, 1 x 2017, 1 x 2019, 2 x 2021, 2 x 2022

Blend of Apple Cider blended with 3 Fonteinen Lambic made by Andy De Brouwer and Manu De Cort.

Blend of Apple Cider blended with 3 Fonteinen Lambic made by Andy De Brouwer and Manu De Cort.

"For this summer twist on our Criquet, we let it ferment for a few months on our house brett culture & then infused it with a generous dose of verbena & berries."

Season 2021-2022, Assemblage #1. Bottled on 16/11/2021."This Aardbei/Kriek is a blend of a strawberry lambik and a sour cherry lambik, in a proportion of 65/35. The lambikken originate from five different barrels and nine different brews. Most of them were two-year old lambikken, and almost 10% three-year old. One third of the lambik volume is brewed with Pajot-grown cereals. The final fruit concentration is 516 grams of strawberries and sour cherries used per litre of finished Aardbei/Kriek."

"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."

Pack consisting of one Tilquin Roussanne 2021-2022 (8% ABV) and one Tilquin Oude Gueuze 2021-2022 (7% ABV)

Pack consisting of one Tilquin Syrah 2021-2022 (8% ABV) and one Tilquin Oude Gueuze 2021-2022 (7% ABV)

Hard graf made of 50% rustic sasion and 50% apple juice that co fermented in a foeder for several months

Hard graf made of 50% rustic sasion and 50% apple juice that co fermented in a foeder for several months and then dry hopped with Citra

Lambic with the invasive plant species Japanese Knotweed

Blend of Barrel Aged Alvinne Chain Reaction and lambic from 2013 & 2014. Bottled on 05/06/2019.

Lambic brewed in 2015 aged with quince. Bottled on 22/06/2019

Blend of Oud Bruin and Lambic from 2016 aged with 15% Nothern Blueberries on 22/06/2019.

Habanero & Lime sour aged in Mezcal barrels.

"This beer is created by adding green walnuts to beer that was aged on wooden barrels for at least one year. We picked the nuts in july last year in the garden of a friend. They were harvested when they were still greeen before the wooden shell started to appear. The young fruit gives a herbal, nutty aroma to the beer. The subtle bitterness balances the fresh sourness of the Oud Bruin. Go nuts and try this interesting infusion."

Season 2020-2021 Assemblage #1. bottled on 08/12/2020. This Oude Geuze has been blended with lambikken from eight different barrels and originating from eight different brews. More than 60% of the blend consists of 3 Fonteinen lambic, of which almost 10% was brewed with our own Brabant-grown cereals of the Finistère variety. More than 40% of the blend consists of old lambikken, of which the oldest portion was brewed in the first days of 2018."

Oude Gueuze that contains a portion of 4 year old lambic made for the Flk Festival in Gooik 2021. Bottled in 2020.

Quince lambic obtained by maturing1000 kg fresh local quince (Cydonia Oblonga) on 1500 liters of lambic for more than a year. Bottles have either a silver or a blue label (see both pictures).

Peach lambic. 1000 kg of fruit for 1500 liters of lammbic.

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.

Lambic matured with Belgian Muscat Bleu grapes (+/- 300 g/l)

Lambic matured with Belgian Solaris grapes (+/- 300 g/l)

Berliner Weisse style sour with blackberries

"Sour Ale aged in white wine barrels for several months w/ our gang of wild yeasts. Then infused on beautiful Belgian and seasonal strawberries."

"Riesling Pomace Wild Ale. This red ale has aged more than one year in red wine barrels with our wild yeast culture. Afterwards, it’s been infused with freshly pressed riesling pomace." BB is 19/10/2023

Mixed-Fermentation Saison + Lambic + Rhubarb

"Our Old style Kriek is a marvel of pure craftmanship. Made with 100% home grown organic cherries, straight from the Pajottenland, the surrounding area which we call home. The entire cherries are fermented in oaken barrels in lambic beer of at least one year old. After six months this transforms into Old Kriek with about 400 grams of cherries per liter of beer. Because of the second fermentation in the bottle, which carbonates the beer, you obtain a delicately soft taste and the distinctive foam head. A true delight for all senses with an harmonious balance between sweet and sour."

"Juicy apricots, without the pit of course, and the aroma of lambic. That is the gist of our apricot beer. All the meat from the apricot is added to the barrels of lambic, which is at least one year old. After four months of fermentation on the barrel and another in the bottle, the beer contains about 300 grams of fruit per liter of beer. The sweetness of the apricots works wonders with the intensity of the lambic. A finger licking union indeed. Perfect to drink on a terrace in the sun, or just because you can. That's all the reason you need."

"Our Old style Kriek with cherries of the Schaarbeek variety is a variation of our Old Kriek. This beer is made with 100% organic Schaarbeek cherries, all grown ourselves. This type of cherries is becoming ever more rare, when they used to be omnipresent in the region for the production of Old Kriek. So we decided to start growing these ourselves on a couple of fields close to the brewery. The entire cherries are fermented in oaken barrels in lambic beer of at least one year old. After six months this transforms into Old Kriek with about 400 grams of cherries per liter of beer. Because of the second fermentation in the bottle, which carbonates the beer, you obtain a delicately soft taste and the distinctive foam head. A true delight for all senses with an harmonious balance between sweet and sour, and of course the added authenticity of the one and only Pajot kriek. Schaarbeek cherries are ever more scarce, which is a pity. After all, it is the original cherry variety for the...

"Blackcurrant, well known for its use in cassis, match perfectly with lambic. A recurring theme in our fruit beers is matching a fruit that is both sweet and sour with lambic, to complement its distinct aroma and character. Because of the blackcurrant, this beer has a particular soft purple shine. The berries are grown by ourselves, fully organic, and are added to the beer whole. As usual, the lambic is at least one year old. Together they ferment again for about four months on oaken barrels to create a beer with 125 grams of fruit per liter of beer. Another fermentation on the bottle yields a refreshing, sweet and sour finish filled with delicious blackcurrant aroma."

"Blackcurrant, well known for its use in cassis, match perfectly with lambic. A recurring theme in our fruit beers is matching a fruit that is both sweet and sour with lambic, to complement its distinct aroma and character. Because of the blackcurrant, this beer has a particular soft purple shine. The berries are grown by ourselves, fully organic, and are added to the beer whole. As usual, the lambic is at least one year old. Together they ferment again for about four months on oaken barrels to create a beer with 125 grams of fruit per liter of beer. Another fermentation on the bottle yields a refreshing, sweet and sour finish filled with delicious blackcurrant aroma."

Spontaneous fermented, coolshipped and aged in wooden barrels and infused with elder flowers

"For this beer, we were inspired by the world of whiskey, where it is customary to finish aged whiskeys in barrels with a specific taste. In this way, complexity is added to the final product. In this series we finish Oud Bruin , which has matured for at least a year in oak wine barrels, in wooden barrels of a different type of wood, sometimes the barrels are fresh, sometimes with another drink. This time: Bocoy barrels. 700L barrels of chestnut wood in which Spanish wine from the Jerez region has matured. The barrels add aromas of nuts, tobacco, spices and balsamic."