Spontaneous fermented, coolshipped and aged in wooden barrels and matureed with Barbera grapes.

Blend of 3 year old lambics primarily aged in foeders used for the maturation of Brunello di Montalcino.

"Farmhouse base beer aged for six months in neutral oak barrels. The beer was then moved to one of our custom built "Punch Down" barrels and added two pounds per gallon of figs. The fruit was punched down twice a day for two weeks then left to referment for two months."

"Blueberries grow wild in the Ardennes forests. The wild blueberries are harvested in the region of Vielsalm. The Blueberries (Vaccinium Myrtillus) are added whole (no juice) to the lambic in a ratio of 40 kg to 100 liters of young lambic. This Blueberry Lambic contains only wheat, barley malt, hops and Blueberries. Not pasteurized, no artificial sweeteners, flavors or colorings."

Season 18/19 Assemblage #41. bottled on 21/02/19. Blend made with 100% lambic brewed by 3 Fonteinen from 4 different barrels originating from 5 different brews. The oldest lambic was brewed on 24th April 2015 which brings the average of the lambics used to 23 months when bottling.

Lambic matured with Nectarines, 40kg of fruit for 100 liters of beer.

Lambic aged with green walnuts. Limited edition.

Blend of different lambics aged in "oude Pijpen" (650 liter barrels used to transport Porto from Portugal to Belgium, these are between 60 and 120 year old barrels).

"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."

#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.

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

"Kriek Lambiek is flat due to the bottle fermentation being limited. This to maximise the fruit aromas and flavours. The content of sour cherries (Prunus Cerasus L.) is about 40kg per 100l Kriek."

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

#019 - Barrel aged saison/lambiek blend. Bottled august 2021.

"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."

Vintage 2018. Mixed fermented barrel aged sour ale with local quinces.

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."

"We brewed a traditional turbid mash as they would do in most Lambik breweries in Brussles to generate lots of starch for the Brett to work on slowly over a year of fermentation in our Foeders, giving a soft funkyness light sour edge with a balance of fruit forward sweetness from the apricots we added 1 month prior to packaging."

"Oud Beersel brewery was founded in 1882 by the Vandervelden family. VANDERVELDEN 140 was crafted in honor of our founder, and is a blend of Oude Lambiek selected from 3 foeders."