Lambic with Pinot Noir grapes

"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. "

"Blend of young and old lambics with maceration of raspberry. The raspberries in this beer come from fruit farm De Daalkouter. The fruit is blended with lambic then macerated for three months. Fermented, aged & bottled on the farm."

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).

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

"Special blend to celebrate the 142th birthday of Oud Beersel. Only contains foederlambic, with an average age of almost 3 years. Characterful Oude Geuze with great depth and fantastic ageing potential."

'"Artisanal Gueuze, blended from lambic brewed on site and aged on Barolo foeders and macerated with black currants."

'"Artisanal Gueuze, blended from lambic brewed on site and aged on Barolo foeders."

'"Artisanal Gueuze, blended from lambic brewed on site and aged on Barolo foeders and macerated with Litchi."

"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."

"Gueuze Cuvée René is one of the jewels of our brewery. With its golden colour, its sparkle and its beautiful sherry aromas, this is the queen of gueuzes. This old gueuze is a blend of old and young lambic matured in large oak barrels called foudres. It is then bottled in a beautiful champagne bottle where a second fermentation takes place. After 6 months, the gueuze obtains a golden colour and is slightly carbonated and tart. But kept in a cellar for a few years, it becomes truly exceptional!"

"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"

"Blend of 1 to 2 years old lambic fermented on oak with fresh basil herb."

Blend of different lambics macerated with cherries (Kersen). Bottled on: 05/02/2023

Blend of different lambics

Blend of different lambics macerated with apricots and elederflowers.

Blend of different lambics macerated with "Reine Claude" plums.

Blend of different lambics macerated with flat / paraguayo peaches

Montepulciano grapes from Italy (2020) steeped in lambic

"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."

Season 2022-2023 Assemblage #13. Bottled on 07/12/2022. "For this specific Oude Geuze, we blended lambikken from four different barrels and seven different brews. Almost 55% of the lambikken have been brewed by ourselves, the remainder by Lindemans. More than 60% of the blend consist of oude lambikken, ranging from two years to more than four years. The weighted average age of this blend upon bottling clocks at almost twenty months. While blending, we added some fresh wort to push the bottle fermentation. The oldest lambik was brewed in November 2018."

Season 2022-2023 Assemblage #19. Bottled on 21/12/2022. "In April 2022, a few of our team went to the Basque Country on a culinary trip. At a lunch at the Asador Extebarri, we met up with Marco Tinessa, winemaker-owner of the magnificent Ognostro winery, Campania, Italy. After a few tasty bottles of wine and geuze, we decided to work together. For this small batch Druif, we macerated Fiano pomace for a tad over two months, before blending and bottling. We used three-year old lambikken only, rendering the weighted average age up to 36 months. The final fruit intensity is 300 grams of Fiano pomace per litre of Druif. "

Season 2022-2023, Assemblage #25. Bottled on 11/01/2023. "For this small batch Pruim Mirabelle x Oloroso, we macerated hand-picked Belgian Mirabelle plums for four months on three-year and four-year old lambik, before blending with more of such old lambik ànd four-year old lambik. The oldest lambik was brewed in January 2019 and was later on matured on an Oloroso barrel from Josefa Perez. As this old portion (and barrels) covers a considerable part of the lambik volume, the resulting weighted average of this blend is more than 34 months. The final fruit concentration is 328 grams of Mirabelle plums per litre of Pruim."

"A blend of Den Herberg, Lindemans and De Troch lambics. Aroma of wet farmland, medium lactic acidity, full mouthfeel, coats the tongue. Citric and grain flavours are well balanced. Very refreshing and drinkable."

"The Greeks Hooi Geuze is a blend of lambics of 1, 2, 3, 4, 5 and 6 years and a maceration on fenigreek seeds. The result is a full-bodied geuze with the taste of fenigreek seeds, according to some a light nutty flavor. Fenugreek originally came from Mesopotamia and is a plant from the legume family. It is used as a culinary herb and as a spice and is also found in cheeses and now also in Publitasting Grieks Hooi Geuze."

"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."

"Blend of lambic macerated with organic cherries and cider. The fruit is blended with lambic then macerated for months. After this, the lambic matures further on barrel. The final blend with cider is done just before bottling."

Blend of 1, 2 & 3 YO Eylenbsch lambics brewed at De Troch.

Blend of lambics with sour cherries

Blend of lambics with Schaarbeekse sour cherries