"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."

"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."

"Spon - 2 Year Blend : This is a blend of 1 - 2 year old spontaneously fermented beer. Inspired by the Lambic tradition - brewed with a turbid mash, long boil, aged hops - then cooled overnight in our coolship where it was naturally inoculated with native wild yeast - bacteria. Following the overnight cooling, this inoculated liquid was filled into rinsed - steamed neutral oak wine barrels where the beauty of spontaneous fermentation evolved over the months - years. The beer in your glass is a true wild ale. Absolute terroir. We hope you enjoy it."

Blend of Saison and one year old lambic from De Troch.

"This series of four herbal beers is dedicated to the seasons. Each beer stands for a particular season, so you can drink your way through the year. In spring we foraged dandelions, which lend the beer its flowery aroma and pithy bitterness. This blend matured on average 10 month in red wine barrels."

"This series of four herbal beers is dedicated to the seasons. Each beer stands for a particular season, so you can drink your way through the year. In autumn we foraged bogmyrtle, which lend the beer its orangy and resinous aroma. This blend matured on average 10 month in red wine barrels."

"This series of four herbal beers is dedicated to the seasons. Each beer stands for a particular season, so you can drink your way through the year. In summer we foraged wormwood, which lend the beer its citrusy aroma and bitterness. This blend matured on average 10 month in red wine barrels."

"This series of herbal beers is dedicated to the seasons. Each beer stands for a particular season, so you can drink your way through the year. We used rosemary from our family garden, which lend the beer its herbaceous and woody aroma. This blend is matured on average 10 month in red wine barrels."

Organic lambic matured with organic cassis (Black Currant). Around 300 grams of fruit per liter of lambic.

Season 2019-2020. Assemblage #78. Bottled on 30/09/2020. "For this Oude Kriek Intens Rood, we macerated sour cherries for almost nine months partly on oak and partly on stainless steel. We chose both jyoung and two-year oude lambiic for maceration, originating from four different barrels and seven different brews. We blended with another two young lambics from one barrel and two brews. The final fruit intensity is 458 grams of sour cherries per litre of Intens Rood. A part of this blend was bottled on 750 ml bottles and a part on magnums. 100% 3 Fonteinen."

#012 - "In august 2020, we handpicked biodynamically Pinot Meunier grapes from the Champagne region which we fermented into natural wine. After primary fermentation, we blended the Pinot Meunier wine with a barrel aged saison/lambiek blend.." Bottled april 2021; limited to 215 bottles.

Phi aged with Silverberries.

"Barrel aged golden sour ale, with local elderflowers."

18 months BA Sour (lambic inspired) w. apple blossoms, elderflowers, gooseberries, red currant and meadowsweet.

Season 19/20. Assemblage n°37. Bottled on 11/02/20. This Golden Blend has been blended with lambics from three different barrels and five different brews. The lambics were brewed by three different breweries. It is one of the first blends in which lambic brewed by Brouwerij De Troch in Wambeek was used. The oldest lambic was brewed in early 2016.

Chasselas grapes from France (2019) steeped in lambic. Unfiltered & unpasteurized bee

"In Gooik's fields ripen the most beautiful apples, those appels ferment together with lambic to this Pajotse cider. This variety of apples gives an intense extra flavor to the lambic that is fermented on wooden barrels. 45kg on 100 liters young lambic."

"Duchesse de Bourgogne from Brouwerij Verhaeghe is the traditional Flemish red ale. This refreshing ale is matured in oak casks; smooth with a rich texture and interplay of passion fruit, and chocolate, and a long, dry and acidic finish. After the first and secondary fermentation, the beer goes for maturation into the oak barrels for 18 months. The final product is a blend of younger 8 months old beer with 18 months old beer. The average age of the Duchesse de Bourgogne before being bottled is 12 months."

"The Mûre Tilquin à l’ancienne (6.0% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260-300 gr fruit per liter."

"Barrel-aged wild blond beer with elderflower. Once a year we brew a special blend for Dauw. After initial fermentation, when sugars are still present, we infuse the beer for one day with freshly picked elderflower. This results in an overwhelmingly aromatic beer, which becomes more rounded after long barrel aging. By mixing 3 years of vintages, we bring a lot of complexity to the beer. The young barrels add bitterness and floral scents, whereas the older barrels add ripeness and soften the character. Dew is a nice sour beer with rich elderflower, green pepper and citrus. In its aftertaste you can find the soft bitterness and the long lasting tones of spring blossom aromas."

"Doorn is a barrel-aged wild dark beer with 160 g/L local black berries. A vinious, sour and rich beer filled with aromas of coconut, vanilla and dark fruit. Aged for 30 months on oak barrels. Doorn is an extremely limited single barrel release." best before is 18/11/2023

"Grondslag is a bière de coupage composed of our oldest and best barrels. It is created to let you experience the natural flavours of barrel-aged beers, without additions and without carbonation. This really brings out the texture of the beer. Grondslag is a beer close to our core; a beer that shows the power of blending and the purity of aging." best before is 07/10/2023

"Wild dark beer aged on pino sherry barrels. A festive and luxurious beer with sour and sherry like flavours. Made to enjoy during the holidays and to share. Jubel has aged for 18 months on wooden barrels."

Oude Kriek made with 100% Schaerbeekse cherries.

BA blond sour beer (Zure van Tildonk) aged with sour cherries and then aged six more months in Whiskey barrels from Brouwerij Het Anker.

"Barrel-aged wild ale with damson plums. Gekwetst is a winelike beer with an outspoken fruity character. This second batch contains four times the amount of fruit as the previous, with strong, juicy sour notes as a result. The nose has candy and stonefruit, while the finish is dry with a mild bitterness. Gekwetst was aged on a single barrel for 21 months, but its barrel character is very subtle, keeping full focus on the damsons. Highly recommended for people who enjoyed our beer Fabel."

"Barrel-aged wild dark beer with mushrooms, collab with De Natte Gijt. Earthy, lightly sour and spicy beer that has aged on oak for 19 months. These mushrooms have been cooked along during the end of the cooking process to release their flavor. The dark base beer gives nicely complementary flavors of toasted bread and caramel. This beer has aged on oak for 19 months. The barrel aging has brought all flavors together. Zwam is a sour dark beer, with lots of savory umami notes from the mushrooms. Yet Zwam is surprisingly fresh with fruity notes due to the long maturation. Autumn in your glass! Ideally suited to drink with a rich mushroom stove or in front of the fireplace after a day of mushroom hunting."

"Higher ABV lambic aged in whisky casks from Goulden Carolus."

"Base of wild beers on eldeberries flowers and white wine lees and sour beers all aged around a year. Blend made with plants selected from Gin makers ladies from La Theriaque. "

Season 2019-2020, Assemblage #12. Bottled on 13/12/19."For this Hommage iteration, we blended about one third of kriekenlambik with two thirds of frambozenlambik, both macerated on stainless steel. The weighted average maceration time was four and a half months. While macerating and blending, we used lambikken originating from 4 different barrels and 6 different brews. The final fruit intensity amounts up to 413 grams of fruit per litre of Hommage. Finally, we added some honey just before bottling. 100% 3 Fonteinen."

Season 2019-2020. Assemblage #74. Bottled on 02/09/2020. "For this Schaarbeekse Kriek, we macerated locally grown and manually harvested sour cherries for almost fourteen months in wooden barrels, with both one-year and two-year old lambik. The final fruit intensity is about 350 grams of Schaarbeekse per litre of finished Schaarbeekse Kriek. The average age of this beer upon release will be around two-and-a-half years. 100% 3 Fonteinen."

Season 2020-2021, Assemblage #15. Bottled 13/01/21."This is not “any” Oude Kriek, this is Zéér Oude Kriekenlambik. Instead of using one- and two-year old lambik for maceration and blending, this time we used 36% three-year old lambik (yes, like in more than thirty-six months) and 58% two-year old lambik.
The lambikken come from twelve different barrels and eleven different brews. This blend consists of 60% 3 Fonteinen lambik. The final fruit is at 340 grams of sour cherries per litre of this Oude Kriek."

"Brassée durant l'automne 2019, elle a ensuite maturé 16 mois en fut de chêne dans lesquels la flore de levures et de bactéries ont permis de développer une acidité naturelle et de délicats arômes vineux mis en avant par une effervescence légère. Enfin, la maturation se termine après 10 long mois supplémentaires passés en bouteilles.
Elle nous rappelle le temps qui passe, les années écoulées, le monde qui change. Elle nous donne envie de ralentir le temps pour apprécier les moments de joie et de partage et les immortaliser. "

"For this collaboration with Vino di Proceno, they came to bring us their white wine lees straight from their vineyard in Italy! We added some Petit Manseng pomace and left the beer to rest for a year in barrels. A pure hybrid creature!"