"Demi-Muids are wooden barrels up to 650 liters with thick staves. The Demi-Muids at Oud Beersel , which were purchased in 2013, had previously held Chateauneuf-du-Pape and Bordeaux red wines for 9 years. Since making their way to Oud Beersel, these Demi-Muids have been exclusively used to age Lambic."

Season 2018-2019 Assemblage #108. bottled on 11/09/2019. "This Oude Geuze is a blend of lambikken originating from eight different brews and six different barrels. A portion of the oude lambikken was brewed in February 2016. The weighted average age upon its release was 47 months, including bottle maturation of over 2,5 years."

Season 2019-2020 Assemblage #56. bottled on 26/11/2019. "For this specific blend of Cuvée Armand & Gaston, we blended lambikken originating from seven different barrels and from eight different brews. Almost 40% of this blend are oude lambikken. The bottle aged for more than two years in our cellars before release, bringing the weighted average age of the blend up to more than 43 months. While blending, we added summer honey, harvested from our own bee hives."

Season 2020-2021. Assemblage n°32. Bottled on 03/03/2021. "For this specific Oude Geuze Golden Blend, we blended lambikken from three different barrels and five different brews. The brew consists of more than one third of 50-month old lambik. We also added one sherry barrel of 34-month old lambik. This way, the weighted average age of the blend upon bottling is 28 months. About one third of the 3 Fonteinen lambik was brewed with Pajot grown cereals. This is the same blend as the 31st, but with a different sherry barrel."

Season 2020-2021. Assemblage n°42. Bottled on 08/04/2021. "This Platinum Blend is a blend of jonge lambikken and four-year oude lambikken only, originating from four different brews and two different barrels. One quarter of the blend consists of lambikken brewed with our own sourced heirloom cereals from different spots in Brabant. "

Season 19/20 Assemblage #76. bottled on 16/09/2020. "For this specific Oude Kriek, we macerated sour cherries for more than eleven months on two-year old lambik and in a single oak foeder. The lambikken for maceration and blending originate from three barrels and six different brews. 100% 3 Fonteinen brewed lambik."

Apricot lambic made with apricots from South Tyrol.

Quince lambic obtained by maturing1000 kg fresh local quince (Cydonia Oblonga) on 1500 liters of lambic for more than a year.

Vintage 2020. Fruit Lambiek so it does not foam in order to fully taste the fruit aromas. 1000 kg of whole Mirabelle are fermented over a year with 1500 liters of young lambic. With further maturation in oak barrels.

Season 2020-2021 Assemblage #1. bottled on 08/12/2020. This Oude Geuze has been blended with lambikken from eight different barrels and originating from eight different brews. More than 60% of the blend consists of 3 Fonteinen lambic, of which almost 10% was brewed with our own Brabant-grown cereals of the Finistère variety. More than 40% of the blend consists of old lambikken, of which the oldest portion was brewed in the first days of 2018."

Fruit lambic without refermentation: 600 kilos of red currant and 400 kilos of raspberries are fermented in a barrel together with 1500 liters of lambic.

"Juicy apricots, without the pit of course, and the aroma of lambic. That is the gist of our apricot beer. All the meat from the apricot is added to the barrels of lambic, which is at least one year old. After four months of fermentation on the barrel and another in the bottle, the beer contains about 300 grams of fruit per liter of beer. The sweetness of the apricots works wonders with the intensity of the lambic. A finger licking union indeed. Perfect to drink on a terrace in the sun, or just because you can. That's all the reason you need."

"Our Old style Kriek with cherries of the Schaarbeek variety is a variation of our Old Kriek. This beer is made with 100% organic Schaarbeek cherries, all grown ourselves. This type of cherries is becoming ever more rare, when they used to be omnipresent in the region for the production of Old Kriek. So we decided to start growing these ourselves on a couple of fields close to the brewery. The entire cherries are fermented in oaken barrels in lambic beer of at least one year old. After six months this transforms into Old Kriek with about 400 grams of cherries per liter of beer. Because of the second fermentation in the bottle, which carbonates the beer, you obtain a delicately soft taste and the distinctive foam head. A true delight for all senses with an harmonious balance between sweet and sour, and of course the added authenticity of the one and only Pajot kriek. Schaarbeek cherries are ever more scarce, which is a pity. After all, it is the original cherry variety for the...

"Blackcurrant, well known for its use in cassis, match perfectly with lambic. A recurring theme in our fruit beers is matching a fruit that is both sweet and sour with lambic, to complement its distinct aroma and character. Because of the blackcurrant, this beer has a particular soft purple shine. The berries are grown by ourselves, fully organic, and are added to the beer whole. As usual, the lambic is at least one year old. Together they ferment again for about four months on oaken barrels to create a beer with 125 grams of fruit per liter of beer. Another fermentation on the bottle yields a refreshing, sweet and sour finish filled with delicious blackcurrant aroma."

Season 2020-2021 Assemblage #30. bottled on 23/02/2021. "For this particular geuze, we blended four lambics brewed by ourselves and one lambik from another, fairly new small traditional lambik brewery. The lambics originate from four different oak barrels. Three of the lambics used were between 25 and 27 months on the date of bottling. One of the two-year old lambics was brewed with the Witte van Vlaanderen wheat variety, and was cultivated in Pajottenland by our Cereal Collective."

Season 2019-2020. Assemblage #6 bottled on 21/11/2019. "This specific blend of Oude Geuze Cuvée Armand & Gaston Vintage consists of eight different lambikken that have fermented and matured on five different barrels. The oldest lambik was brewed in 2016, rendering the weighted average age of this blend to about 55 months."

"This beer was obtained by fermenting 240 gr of fresh rhubarb per litre of lambic. The rhubarb has been produced locally by the Ferme de la Bosse Jauque."

"Beer of spontaneous fermentation, the Oude Airelle Sauvage Tilquin à l'ancienne is obtained from the fermentation of 125 g of lingonberries by liter of lambic. Unfiltered unpasteurized, this beer is refermented in the bottle."

"The Oude Gueuze Tilquin à l'ancienne is a blend of 1, 2 and 3 years old lambic refermented in bottle for at least 6 months. "Oude" in flemish or "à l'ancienne" in french is an appellation protected by the EU and is restricted for traditional belgian gueuze in bottle."

Season 2019-2020 Assemblage #8. bottled on 27/11/2019. "This specific Oude Geuze Cuvée Armand & Gaston has been blended with lambikken originating from eight different barrels and eight different brews. Almost three quarters of the blend consists of young lambikken, and we left the bottle to age in our cellars for over 33 months."

Season 2021-2022 Assemblage #98. bottled on 09/08/2022. "For this specific Oude Geuze, we blended lambikken originating from four different barrels and six different brews. Three quarters of the blend consist of 3 Fonteinen lambikken, and around 80% of the grains with which we brewed were sourced within our own Cereal Collective. Because of the high proportion of old lambikken, the weighted average of the blend is more than 24 months."

Season 2020-2021, Assemblage #78. Bottled on 21/09/2021."This Intens Rood underwent a maceration period for over four months on two year-old lambikken. We added some more jonge lambik just before bottling, bringing the weighted average age at almost 20 months upon bottling. The final fruit ratio is 432 grams of sour cherries per litre of Kriek."

"Finished in an oak foeder for 5 months and after that an extra finish for 2 months in smaller oak barrel, this Oude Kriek is characterised by a strong oak presence. The world famous Stevnsbaer chéries form a pleasant, mellow fruitiness that is largely supported by oak and vanilla."

"Collaboration with Mikkeler. Finished in an oak foederfor 7 months this Oude Kriekis characterised by intense fruitiness. The world famous Stevensbaer Cherries are clearly dominant, supported by touches of almond, vanilla and some oak."

"During an extended maturation of almost four years, the Lambic from Foeder 21 went through a maderisation process. This Lambic was mixed with Lambics from two other foeders of the same origin, all of which were used for white wine in the past. This creates a unique taste experience"

"The Framboise Boon is a spontaneous fermentation beer with young Lambic from Lembeek, matured in oak barrels, with ripe raspberries and a small amount of cherries. The delicate taste of Lambic, combined with the velvety taste of raspberry make Framboise Boon a very pleasant aperitif-rosé beer. The brewery guarantees quality by the use of 300g of raspberry per liter of beer."

Raspberry lambiic.

Lambic macerated with blueberries.

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

"Boon Geuze Mariage Parfait has an alcohol content of 8%. It consists of 95% mild lambic, aged at least three years and specially reserved for this purpose, and 5% young lambic. The latter provides the fermentable sugars and wild yeasts. After mixing in a vessel of 25,000 litres, the wort (unfermented mixture) is filtered and chilled. If we are bottling, we bring it back to fermentation temperature. The bottles are placed in a climate-controlled space for the secondary fermentation. This is followed by maturing at low temperature for at least 6 months. Want to know the bottling date? Simply subtract 20 years from the “best before” date!
The soft, mildly sour berry taste, harmonises with the oak barrels’ aromas in which Geuze Mariage Parfait has ripen. The body speaks of vanilla followed by a bitter aftertaste of cloves that becomes increasingly intense. Sublime."

Lambic macerated with green grapes from Italy

Lambic macerated with cherries, red currant, goosebberries, red berries and blackberries