"A traditional gueuze, blended with 1, 2 and 3 year old lambic. Barrel aged and bottled on the farm."

"Traditional kriek with the Belgian Gorsem variety, barrelaged after maceration."

"Our Cuvée Heritage Gueuze is a blend of the finest barrels of lambic and bears the label of the old brewery. They have a beautiful aging potential."

Magnum. "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."

"For the production of the Rose Flower Lambiek - Sparkling Infused, we added rose petals to a soft, foeder-aged Lambic and left them to macerate for about 4 weeks. After that, we bottled the beer so a secondary fermentation could take place. The result is a slightly pink Lambic, with bright floral notes and a sparkling mouthfeel. "

The HORAL Oude Geuze Megablend 2022 is a blend of young and old Lambics from all HORAL producers (Boon, De Cam, De Troch, Den Herberg, Eylenbosch, Hanssens, Kestemont, Lambiek Fabriek, Lindemans, Mort Subite, Oud Beersel, Tilquin and Timmermans).

"he fruity bitterness of grapefruit is a flavour often found in Lambic, and thanks to this infusion, that flavour is highlighted. After four weeks of the peel macerating on one-year-old Lambic, the result was bottled. The re-fermentation in the bottle gives the beer a pleasant and round mouthfeel, which contrasts perfectly with its bitter-sour character."

"Salted Tangerine Peel, also known as Chen Pi, is a Chinese seasoning made from sun-dried tangerine peel, commonly used in chinese cuisine and herbal medicine. The salted peel gives a full body to the lambic, further accentuated by the refermentation in the bottle. In turn, the tangerine flavour perfectly matches the citrus character of the lambic."

"To all lovers of lambic and geuze, meet our newest creation: Lindemans Pure Oude Gueuze! This exclusive monoblend is a masterpiece, made with lambic that has aged for seven years on a single, large oak foeder. Only 12,000 bottles were filled"

"Maurice is a story of passion and inspiration. Passion for the old brewing craft and inspiration from an old master brewer; Maurice Heyvaert (†). This lambic brewer taught me that lambic is much more than sour beer. The complicated brewing and fermentation process, the art of cutting up young and old lambic, the magic of the aging process. The result: a bone-dry, fresh-sour sparkling elixir that is much more than beer. It is the soul of pure brewing and my tribute to my very first mentor and inspiration. "The barrel cellar, the heart of the brewery" A traditional lambic, with refermentation in the bottle, a blend of one-year-old and three-year-old lambics."

Pack Containing 3 Gueuze from Lindemans: Cuvée René Special Blend (Blend made with 80% 4 YO lambic and bottled in 2014), Oude Geuze Cuvée René & Oude Geuze Pure (Blend made mostly of 7 YO lambic)

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE MARIE-CATHERINE was blended on 15 February 2022 in honor of Marie-Catherine Tilquin-Rousseaux, mother of Pierre, with 40% 1-year old lambics, 30% 2-year old lambics and 30% 3-year old lambics, all matured in oak barrels. Unfiltered and unpasteurized, this beer was refermented and matured in the bottle for 1 year.
It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree."

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE PAUL is blended in honor of Paul Tilquin (1909 - 2005), grandfather of Pierre, with 30% 1-year old lambics, 30% 2-year old lambics and 40% 3-year old lambics, all matured in oak barrels. Unfiltered and unpasteurized, this beer is refermented and matured in the bottle for minimum 1 year. It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree."

"Beer of spontaneous fermentation, the Oude Kriek de Schaerbeek Tilquin à l'ancienne is made from the fermentation of 320 g of Schaerbeek cherries by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle"

"Beer of spontaneous fermentation, the Oude Kriek de Schaerbeek Tilquin à l'ancienne is made from the fermentation of 320 g of Schaerbeek cherries by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle"

"Discover our unique Earl Grey Tea Lambic, refermented in the bottle. The infusion of lambic with Earl Grey tea gives the beer a fruity character from the bergamot fruit, combined with a subtle tea note. This harmonious blend provides a refined and refreshing taste experience that can appeal to both beer and tea lovers."

"Discover our unique Sweet Osmanthus Lambic, refermented in the bottle. The Osmanthus Fragrans, also known as Sweet Osmanthus, is a shrub that is mainly found in Asia. As the name suggests, it imparts a fantastic aroma to the beer, reminiscent of a bouquet of flowers from the Far East. The Lambic harmoniously blends with the fruity and floral notes of the flower."

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

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

"Beer of spontaneous fermentation, the Oude Pêche Jaune Tilquin à l'Ancienne is made from the fermentation of 230 g of peaches by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Pêche Jaune Tilquin à l'Ancienne is made from the fermentation of 230 g of peaches by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"A traditional gueuze, blended with 1, 2 and 3 year old lambic. Barrel aged and bottled on the farm."

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE ARTHUR (2022-2023) is blended in honor of Arthur Tilquin (1865 - 1932), great-grandfather of Pierre, with 20% 1-year old lambics, 30% 2-year old lambics and 50% 3-year old lambics, all matured in oak barrels. Unfiltered and unpasteurized, this beer is refermented and matured in the bottle for minimum 1 year.
It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree."

"During this season 20|21, we blended a new fruit beer, the Mirabelle Tilquin à l'ancienne 7.0 % alc., which is is made from the fermentation of 240 g of Mirabelle plums by liter of lambic. "

40kg of sour cherries per 100 liters of kriek.

Jeroboam bottle. "Our Cuvée Heritage Gueuze is a blend of the finest barrels of lambic and bears the label of the old brewery. They have a beautiful aging potential."

Magnumm bottle. "Our Cuvée Heritage Gueuze is a blend of the finest barrels of lambic and bears the label of the old brewery. They have a beautiful aging potential."

Season 2023-2024 Assemblage #36. Bottled on 12/03/2024. "For this small batch of Druif, we had the honour to work with the renowned Jean-Pierre Robinot. For this field blend, we macerated destemmed grapes for six months on jonge lambik in a wooden barrel. The grapes underwent a short cold maceration just before. We used both Pinot D’Aunis (85%) and Chenin Blanc (15%) grapes (because JP said so), both typical to the Loire region. Afterwards, we blended with some two-year old lambik, rendering the weighted average age upon bottling to over 15 months. The final fruit intensity 323 grams of grapes per litre of Druif. All grains used in the nine different lambikken were all sourced from Pajottenland."

"A lambic blend containing 1, 2 and 3 year old lambic from 5 different breweries. On our search for the best fruit, we went to the Elzas region for fully ripe mirabelle plums. The region of Lorraine is famous for it, which is why we decided to buy handpicked biologically grown fruit from there. After a semi-carbonic maceration of 2 months, we added the 1 to 3 year old lambic to the fruit. After refermentation was done, we took the mirabelle lambic, backblended with some more young lambic and bottle the final blend pure without any additions."