Season 2019-2020. Assemblage #15 bottled on 07/01/2020. "This specific Oude Geuze Cuvée Armand & Gaston is a blend of lambikken from seven different barrels and foeders, and six different brews. This blend is a 63-23-14 cut of one-, two-, and three-year-old lambics, respectively. The oldest lambik was brewed in 2016. We aged this bottle for over five years in our own cellars. This brings the weighted average age of this bottle to approximately 90 months at the time of its release."

Season 2021-2022. Assemblage #105 bottled on 18/08/2022. "For this blend of Oude Geuze Cuvée Armand & Gaston, we blended lambikken from four different barrels and ten different brews. As we used about 20% of four-year old lambik and a lot of two-year old lambikken, the weighted average age of this blend upon bottling was 24 months. Add to that another three
years of cellaring which brings the weighted age of this bottle to 50 months upon its release. More than 80% of the cereals used in the brews for this blend, were sourced from our own Pajottenland Cereal Collective. While blending, we added some honey from our own bee hives in our Schaarbeekse cherry field."

"Brewing is science, expertise, intuition, but sometimes also archival work. Our passion for tradition doesn't stop with the beer itself: every now and then we delve into history, searching for forgotten knowledge. We were recently reminded of a remarkable document from the State Archives of Brussels: an ordinance from 1559, drawn up by Remy Le Mercier, city treasurer of Halle. A piece that will undoubtedly cause a stir among connoisseurs.
The text specifies the correct grain ratios for local beers from that time. Today, the document is considered the oldest known recipe linked to lambic. What immediately stands out? The mention of oats. A grain rarely found in lambic today, but still legally permitted alongside 60% barley malt and 30% wheat. That beer recipes evolve over time is beyond dispute. Technology changes, and legislation also has an impact. And yet: Le Mercier's grain ratio is still remarkably close to what is the standard today.
Thanks to Remy Le Mercier, we know that lambic has been brewed since at least the 16th century. So we used his ordinance as a guide for an exclusive Oude Geuze. On February 22, 2024, we filled no fewer than 5,400 75cl bottles. With this Oude Geuze Remy Le Mercier, we prove that oats can indeed play a role in the production of Oude Geuze. The result: A soft, full-bodied Oude Geuze with a firm head and a clearly recognizable nutty oat flavor."

"To create the Roasted Oolong Tea Sparkling Infused Lambic, one-year-old Lambic was infused with roasted Oolong tea for about four weeks. This tea, especially popular in Asia, is slightly oxidised and was then roasted in the traditional way. This results in a rich flavour, with a certain spiciness and some toasted notes. Thanks to the re-fermentation in the bottle, these flavours blend into one harmonious whole."

Pack Containing 2 bottles from Pellicle: The Dragon Reigns ("Blend of lambics of 1-3 years old macerated on Regent grape skins for several months. Before botteling we added fresh tarragon.") and Oxaal 2024 ("This rhubarb wine started in 2022 by pressing 3 varieties of fresh rhubarb and fermenting it in stainless steel. After 2 years it was barrel aged in an American oak barrel for another year.")

Pack Containing 2 bottles from Pellicle: Litlte Geezer ("Blend of 3 different barrel aged lambics of 24 months to 35 months old. This Geezer does not contain beer of 1 or 3 years or older.") and Field Blend ("Ex red wine barrel aged ciders from 2024 macerated on Gamay, Pinot Noir, Chenin, Grolleau and Müller Thurgau grape skins. ")

Pack Containing 2 bottles from Pellicle: Synergy: Strawberry - Mirabelle ("Blend of different lambic from 1-3 years old macerated on fresh Mirabelle plums from 2024 and fresh strawberries from 2025.") and Pomme d'Or 2024 ("Ex red wine barrel aged cider made with 100% Pomme d'Or apples.")

Season 2022-2023, Assemblage #16. Bottled on 14/12/2022. "For this Kweepeer, we macerated organic quinces for about three months on some quite old lambik; more than 70% of the blend feature three- and four-year ol lambikken, coming from four different barrels and seven different brews. The weighted average age of this quince lambik upon bottling is more than 37 months. The final fruit intensity about 850 grams of quince per litre of Kweepeer. Of the cereals used for the brews, about one third was sourced in our own Cereal Collective. 100% 3 Fonteinen."

"This gueuze aged for an extra season in 250L cognac barrels.
Out of ten barrels, we selected only the five with the most pronounced cognac character.To develop complexity, we blended lambics from five different breweries.

The unique barrels enrich the Charent'euse with warm oak tones, a full body with depth, and subtle hints of vanilla. The lambic carries this character with robust elegance. The result is a rounded and fresh beer with
ageing potential — perfect with pâté, poultry, or hard cheeses. "

Pack Containing 2 bottles:
- Gris Sur Senne Reserva is inspired by an orange wine x gueuze fantasy. The grapes in the bottle come from two different harvests, 2023 and 2024, while the lambic originates from the 2022 and 2023 vintages.
- Edelrood Reserva is a blend of Pinot Noir from the 2023 Alsace harvest and Kriek Lambic vinified as a wine. This single barrel has undergone an additional year of oak ageing on top of the original Edelrood 2024.

The first offical blend from Stekerij T`Pomphuizeke. Bottled in October 2024.

"For this blend, Ambreus, along with Jean-Pierre, Erik, Pieter-Jan, and Bastiaan, selected "10 Years" of Villa Servais, lambic from Lindemans, De Troch, and Den Herberg.
The blend is made from four 225-liter barrels: a barrel of 1-year-old lambic, a barrel of 2-year-old lambic, a barrel of 3-year-old lambic, and a barrel of 4-year-old lambic, totaling 10 years.
This lambic was matured in small barrels, which added depth and character from the wood.
In this old gueuze, you can taste the power of aging, just like in Villa Servais; the tartness of challenges, sweet successes, and the sparkle of innovation."om cask no. 75, which was built in Antwerp in 1890.
55% Lambic from cask no. 68, which is also over 125 years old."

"The flavor is complex and full-bodied, like the music of François Servais.
Complex with an elegant acidity balance. Full-bodied with a firm head.
The aroma is slightly phenolic, with a hint of vanilla from the oak casks. Bottled on February 22, 2024.
Selected by Frank and Jos Boon for the "10 Years" Villa Servais.
15% Lambic from cask no. 48, and 15% from cask no. 145. 15% comes from cask no. 75, which was built in Antwerp in 1890.
55% Lambic from cask no. 68, which is also over 125 years old."

"The flavor is complex and full-bodied, like the music of François Servais.
Complex with an elegant acidity balance. Full-bodied with a firm head.
The aroma is slightly phenolic, with a hint of vanilla from the oak casks. Bottled on February 22, 2024.
Selected by Fran and Jos Boon for the "10 Years" Villa Servais.
15% Lambic from cask no. 48, and 15% from cask no. 145. 15% comes from cask no. 75, which was built in Antwerp in 1890.
55% Lambic from cask no. 68, which is also over 125 years old."

"Maceration of young and old lambic with three varieties of sour cherries."

"Blend of young & old lambics macerated with Mirabelle plums from the Alsace wine region."

"Spontaneously fermented lambics, aged in oak barrels and macerated with Belgian raspberries. Unfiltered beer with refermentation in the bottle."

"Spontaneously fermented lambics, aged in oak barrels and macerated with Schaarbeekse cherries. Unfiltered beer with refermentation in the bottle."

"Spontaneously fermented lambics, aged in oak barrels and macerated with Schaarbeekse cherries. Unfiltered beer with refermentation in the bottle."

"Spontaneously fermented lambics, aged in oak barrels and macerated with fresh mirabel plums. Unfiltered beer with refermentation in the bottle."

Season 2022-2023 Assemblage #106. Bottled on 08/11/2023. "For this organic Oude Kriek, we macerated sour cherries for almost 8 months on stainless steel. The lambikken used for maceration and blending originated from three different barrels and nine different brews. The lambikken were one- and two-year old lambikken, rendering the weighted average age of the blend to more than 14 month on the moment of bottling. The final fruit intensity is 342 grams of sour cherries per litre of Kriek. All cereals were sourced locally. 100% 3 Fonteinen."

Full Experience Winter 2025 is a curated selection of six 75cl bottles - Cuvée Héritage (2024), Oude Geuze 1871 (2024), Pomerano (2025), Salie (2025), Kri-Vino (2024) and Terroir (2024).

Botanicals Winter 2025 is a curated selection of three 75cl bottles - Cuvée Héritage 2024, Pomerano (Maceration of bitter oranges and oregano), and Salie (Maceration with two kinds of Sage).

Deep Red Winter 2025 is a curated selection of three 75cl bottles - Geuze 1871, Kri-vino 2024 (Blend of Cherry wine & Bourbon BA lambic), Terroir 2024 (Lambic w. Schaarbeekse Kriek)

"Kri-Vino was born from the encounter between two worlds: that of fruit wine and that of traditional lambic. We blend 70% cherry wine, made from three varieties of cherries, with 30% aged lambic matured in bourbon barrels. Note: Each bottle is unique, reflecting the year, the terroir, and the sunshine. Flavors vary from year to year, making each vintage impossible to replicate exactly."

"Blend of young and old lambics with maceration of locally picked schaarbeekse krieken."

"Gueuze with maceration of two types of mint from the boerenerf herb garden 30 Bottles"

Season 2023-2024 Assemblage #75. Bottled on 15/10/2024. "For this Akevitt Lambik, we blended traditional lambikken that have aged on three aquavit barrels. These barrels have held PX sherry for over fifty years and aquavitfor over ten years. These barrels were sourced with Atlungstad, the oldest Norwegian distillery still in activity. The barrels were filled with two-year-old 3 Fonteinen lambik for over 13 months. The weighted average age of the lambik blend at bottling is over 33 months. All brewing cereals used were sourced with farmers from Pajottenland. 100% 3 Fonteinen.

Season 2024-2025 Assemblage #33. Bottled on 07/08/2025. "For this blend of Oude Geuze, we blended not less than five barrels of lambic, originating of eleven brews, of which two thirds was brewed by 3 Fonteinen and one third by Brouwerij Lindemans. Almost 30% of the blend is lambic brewed before 2020, rendering the weighted average oge of the blend to more than 35 months on the moment of bottling"

Season 2023-2024 Assemblage #52. Bottles on 11/6/2024. "For this Armagnac geuze, we blended lambikken from two small Armagnac barrels from Domaine Laballe, a nano Armagnac distillery from Paerleboscq, France. We aged two-and-a-half-year old lambikken for another good nineteen months before blending with some young lambik. The weighted average age of the blend amounts up to 36 months. All four lambikken used in this blend, have been brewed with cereals from Pajottenland."

Season 2023-2024 Assemblage #51. Bottled on 11/6/2024. "For this small blend of Cognac geuze, we blended three lambikken that have aged on cognac barrels for more than twenty months. The lambikken originate from five different brews of which more than 60% was brewed with local Pajottenland cereals. As most lambikken have been brewed in 2020, the weighted average age of this blend is over 46 months. The barrels come from a small scale, independent cognac distillery from the Charente region, France, and is renowned for their focus on terroir and absolute quality."

Season 2023-2024 Assemblage #24. Bottled on 31/01/2024. "For this organic Perzik, we macerated yellow peaches from a small farm in the north of Spain. We macerated these for fiver months on one- and two-year-old lambik before blending. The final fruit intensity is 409 grams of peacher per litre of Perzik. The lambikken originate from three different barrels and eight different brews. All lambikken were brewed with grains from our Pajottenland Cereal Collective."

Season 2022-2023, Assemblage #52. Bottled on 21/03/2023. "For this Perzik, we macerated red vine peaches from the Mosel region in Germany, growing in between and around the grapevines. We used two- and three-year old lambikken for maceration, and two-year old lambikken for blending, rendering the weighted average age to over 31 months. The lambikken used are for more than 70% brewed by ourselves. In these nine 3 Fonteinen brews, more than 85% of the cereals used were sourced within our Cereal Collective. The final fruit proportion is 453 grams of peaches per litre of Perzik."