Label might be a bit damaged due to the long cellaring.

"Beer of spontaneous fermentation, the Gueuze Tilquin à l’ancienne – Lambics vieillis en fûts de Whisky tourbé is made from the blending of 1, 2 and 3 years old lambics aged in peated Scotch whisky barrels. Unfiltered and unpasteurized, this beer is refermented in the bottle for more than one year. For this batch, 4528 bottles were produced."

The Meerts Tilquin series was made by fermenting fruit that had already been used once. The fruit was fermented for a period of 4 months in a blend of 80% 1 year old Meerts and 20% of a blend of different 2 year old lambics. Meerts (or March Beer) is a low strength lambic, which was originally produced with the weaker wort obtained from the rinsing of the grains. Unfiltered and unpasteurized, they are refermented in the bottle. There are 4 bottles with 4 different fruits: Mourvèdre, Viognier, Gewurztraminer & Pêche Jaune

"Beer of spontaneous fermentation with the addition of dark malts, matured for at least 4 years in oak and whisky barrels"

"Beer of spontaneous fermentation with the addition of dark malts, matured for at least 4 years in oak and whisky barrels"

Raspberry lambic.

Lambic with Bergeron apricots.

Rhubarb Lambic

Pack containing 5 bottles of Cantillon bottled in 2025: Gueuze, Ashanti (Lambic with Black Pepper), Kriek, Iris & Rosé de Gambrinus (Lambic with raspberries)

Season 2023-2024 Assemblage #30. Bottled on 16/02/2024. "For this organic Druif, we blended three different grape lambikken, based on three typical grapes of the Languedoc: Carignan (20%), Grenache Noir (40%) and Syrah (40%). All grapes were picked at Domaine La Baronne. André and Suzette Lignères aim is to create intense yet balanced wines, safeguarding the biodiversity in their vineyards through low yields and biodynamic treatment of their vines. We applied a cold maceration on both the Carignan and Grenache grapes before continuing maceration on young lambik for a period of more than five months. All macerations happened on oak barrels. We blended with three-year old lambik, clocking the weighted average age of this grape lambik to more than 23 months. The final fruit proportion of the blend is 352 grams of grapes per litre of Druif. All grains of the 16 brews were sourced within our cereal collective and are all organic. 100% 3 Fonteinen."

Season 2023-2024 Assemblage #37. Bottled on 09/04/2024. Bottle Count 1824. "For this Druif, we macerated organic Roussanne grapes from Domaine La Baronne. This winery is situated in Corbières in Languedoc, in between Carcassonne and Narbonne. André and Suzette Lignères aim is to create intense yet balanced wines, safeguarding the biodiversity in their vineyards through low yields and biodynamic treatment of their vines. We macerated the full Roussanne grapes for more than eight months in an oak barrel. We then blended with some more four-year old lambik. The four-year old proportion makes up more than 60% of this fine grape lambik blend. The weighted average age upon bottling is therefore more than 31 months. The final fruit proportion is 307 grams of grapes per litre of Druif. 100% 3 Fonteinen."

"In the latest edition of our bestselling series, we’re going for a timeless classic that people line up for at bakeries - the Polish jagodzianka (blueberry bun). We packed this beer with loads of Polish blueberries, then boosted it with vanilla and a touch of crumble aroma."

"A new release in our bestselling Gelato series - sweet and sour beers inspired by Italian ice cream.
This time, we teamed up with Hungarian brewery Mad Scientist and loaded it with blueberries, blackberries, blackcurrants, and marshmallow."

"Remember Triple Gelato: Berries & Cream - one of the top-rated Gelatos ever? It’s time for the XTREME version, packed with even more fruit - raspberries, blackcurrants, and blueberries - and amped up with marshmallows and vanilla for that extra kick."

"A collab with Mortalis - a true legend of fruited sours from Avon, New York - combining our most popular series, Gelato and Hydra. Sweet and tangy, loaded with heaps of mango, pineapple, white guava, toasted coconut, and coconut milk."

"A year after Twin Chicks, we’re teaming up once again with Hidden Springs from Tampa, Florida. This time it’s part of our Gelato XTREME series - packed with massive amounts of blueberries, raspberries, bananas, peanut butter, and marshmallows."

"A well thought-out blend of the finest spontaneously fermented lambics of different ages, 100% matured in oak barrels with refermentation in the bottle." This makes a much smoother and less acidic gueuze

"A well thought-out blend of the finest spontaneously fermented lambics of different ages, 100% matured in oak barrels with refermentation in the bottle." This makes a much smoother and less acidic gueuze

"Our birthday Sour! Fermented with tons of blackcurrant. Except intense fruity and vinous notes, a bit of tannic structure and an INTENSE purple color !"

"When tradition, creativity and friendship meet, special flavors are created. For this unique blend, we brought together 50% Eylenbosch cherry lambic with 50% Alvinne Chain Reaction matured in Chateauneuf du Pape foeder, enriched with fragrant fig leaves. The cherry lambic provides its deep red colour, lively acidity and fruity character. The foeder beer adds
layers of soft wood tones and subtle exotic aromas of fig leaf.
The result? A complex but accessible beer, where fresh and soft, red fruits and soft coconut aromas, tradition and experiment come together in harmony.Enjoy cool, preferably in good company."

"This is our classic Phi reimagined with a tropical, smoky twist: smoked mango, peach & pineapple!
Bright acidity, juicy fruit, and a subtle smokiness that lingers beautifully."

"A Berliner Weisse pale yellowish with fine bubbles. In aroma the fruity notes of the peach stand out and generates a very exotic and captivating fragrance. In mouth it combines acidity and freshness, followed by the delicate sweetness of the peach that is balanced with the nuances generated by the wheat flakes and yeast Lactobacillus, essential to obtain the clean character of lactic acid so characteristic in this Berlin style."

"In the mouth, we appreciate the passion fruit flavor with a citrus background and a pleasant freshness provided by the coriander seeds. At the end, we appreciate the salty note characteristic of this style. A beer balanced in all its notes that you'll enjoy, sipping after sip."

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

Blend made of 1,2 & 3 year old lambics (Boon, Girardin and their own brewed lambic they call: "Spierelambic" after the tiny river that runs near the brewery).

"Blend of 1,2,3 years old lambic with Barbera grapes from Piëmonte in Italy. The blend is a collaboration with our friends from La Carlina Winery near Alba. This blend had a second fermentation in the bottle. "

"Blend of 1, 2 and 3 year old lambic with Gorsem cherries from Gingelom aged on a old American Bourbon barrels of 190 liters."

"1 to 4 years old lambic with apricots from Ardeche in France & Spanish wild white peaches.

We blended the fruit lambics together with 2021 harvested riesling grapes from the Mosel in Germany that were barrel aged for 2 years."

"1, 2 & 3 years old lambic. Blended together in 2021 and aged for 28 months on bourbon barrels and ex Canadian bourbon aged maple syrup barrels."

"Blend of 1, 2 and 3 years old lambic with locally picked elderflower from 2023 & 2024.

We barrelaged the 2023 elderflower for a year in a burgundy barrel.

This is a mix of 7 different handpicked varieties of elderflower."

"1, 2 and 3 years old lambic with mirabelle de Nancy from France.

How did the beer get its name? After sorting out for days at the ideal ripeness of the mirabelles in 2020. Let's just say it took a while before I fell in love with the mirabelles."

"1, 2 and 3 year old lambic with a small variety of Spanish plums.

In 2022 we tasted a small beautiful plum from Spain, the parfume and taste was heaven on earth.

In 2024 we had the opportunity to have a small amount of plums again. This year we blended the plums with a small amount of black muscat lambic that aged one year on a Bordeaux barrel."

"1, 2 and 3 years old lambic with apricots from the Ardeche in France.

This blend is characterized by its lactic profile."

"1, 2 & 3 year old lambic with Olasz Rizling grapes from Hungary. Skin maceration for several days. After this, the grape lambic went back into a barrel for a year."