"Deze Oude Geuze (6,7% alc. vol.) is een blend van 40% lambiek uit foeder 4 (brouwsel 10/05/2023), 22,5% uit pijp 214 (brouwsel 26/03/2020), 24,2% uit foeder 20 (brouwsel 11/11/2019) en 13,3% uit een Pinot Gris vat (brouwsel 24/03/2022), definitief samengesteld door het beheer van De Lambikstoempers vzw op 21/09/2023, afgevuld op fles in december 2023, spontaan hergist op fles en feestelijk gelanceerd op 01/06/2024, in een ‘limited edition’-oplage van 2.556 flessen. Het etiket is een ontwerp aan de hand van Kristof Verhasselt en is, met toestemming van Brouwerij Timmermans, gebaseerd op de in 2023 gerestylede labels van de brouwerij die opvallen door hun soberheid en een opvallend kleurenpallet"

"IN collaboration witg Domaine Achiillée from Alsace, we macerated their damson plus with our young and old lambics. The blend underwent a six-month maceration."

"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"

Season 2021-2022 Assemblage #126. Bottled on 13/10/2022 "For this Oude Geuze, we blended lambikken originating from six different barrels and six different brews, brewed by both Brouwerij De Troch, Brouwerij Lindemans and ourselves. Eighty percent of the blend consists of three- and four-year old lambikken, bringing the weighted average age to almost 30 months on the moment of bottling. Of the 3 Fonteinen brewed lambikken, all cereals were sourced in our own Cereal Collective."

Season 2022-2023, Assemblage #100. Bottled on 07/09/2023. "This small batch fruit lambik is a blend of a rhubarb and a Schaarbeekse kriekenlambik. The weighted average maceration time was nine months. We used a lot of four- and five-year old lambikken for the maceration. The weighted average age of this fruit blend upon bottling is more than 44 months. The final fruit intensity is 359 grams of fruit per litre of finished fruit lambik."

Season 2023-2024 Assemblage #6. Bottled on 22/11/2023. "For this Druif, we shortly macerated Gamay pomace from Alex Foillard from Beaujolais on an oak barrel with three-year-old lambik. We then blended with some more young lambik before bottling. The weighted average age is more than 12 months and the final fruit intensity is 384 grams of pomace per litre of Druif. All of the cereals used in the seven different lambikken used, were sourced in Pajottenland." bottle count: 523

Season 2021-2022. Assemblage #119 bottled on 27/09/2022. "For this Oude Geuze Cuvée Armand & Gaston, we blended one-, two- and five-year old lambik from three different barrels and four different brews. The weighted average age of this blend upon bottling is almost two years and nine months. Of the cereals used, about 56% was sourced in our own Cereal Collective."

Season 2023-2024, Assemblage #2. Bottled on 21/11/2023. "For this Perzik, we macerated peaches from Ludo Rosseels from Gelrode, Vlaams-Brabant, Belgium. Maceration time was four months. For the maceration and the blending, we used lambikken from five different barrels and not less than sixteen different brews. Most lambik was one- and two-years old, and about one third was three years old. This way, the weigthed average age of the blend upon bottling was more than 14 months. The final fruit intensity is about 300 grams of ripe yellow peaches per litre of Perzik. 100% 3 Fonteinen."

Season 2022-2023, Assemblage #72. Bottled on 01/06/2023. "Tuesday 30th of May 2023, 6AM in the middle of our fields in Lot. The 3 Fonteinen team was hanging in the elderberry trees to pick its blossoms. Immediately after we put this higly aromatic and perfumy flowers on four-year-old lambik for a two-day maceration. We blended with more three-year-old lambik before bottling. The weighted average age of this blend upon bottling was more than 38 months. The lambikken originated from two different wooden barrels and seven different brews." Bottle count: 760.

Blend of 1, 2 & 3 YO lambics from Boon & Den Herberg. Second batch bottled on 22-02-2024

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch infused with hibiscus flowers

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch aged in a Gouden Carolus Single Malt barrel. Limited edition of 256 liters.

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch aged in a barrel of Spirit of Meander. Limited to 301 liters

"A vinous Kriek crafted from three varieties, macerated with young and old lambics. After maceration, this traditional Kriek underwent extended aging in ex-Amarone, Ripasso, and Recioto wine barrels from the Valpolicella wine region."

"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."

"L'édition 2023 de cette bière Lambic aux griottes naturelle et pétillante, née de la rencontre de deux glorieuses traditions, la Méthode Traditionnelle pour les vins pétillants et la fermentation spontanée pour les bières Lambic. Le lambic aux griottes d'Oud Beersel est tiré en bouteille avec l'ajout de la liqueur de tirage, qui se compose de levure de vin mousseux et de sucre pour la fermentation secondaire. La bière vieillit ensuite pendant quatorze mois en bouteille avant d'être finie selon la "méthode traditionnelle". Ce processus permet le développement de gaz carbonique fin qui est piégé dans la bouteille et qui rend le Lambic pétillant. L'application du remuage et du dégorgement permet d'éliminer les levures présentes dans la bouteille. Pas de sucres ajoutés par addition d'une liqueur d'expédition. Le resultat est une bière lambic aux fruits BRUT et pétillante avec une palette de saveurs impressionnante."

"L'édition 2023 de cette bière Lambic naturelle et pétillante, née de la rencontre de deux glorieuses traditions, la Méthode Traditionnelle pour les vins pétillants et la fermentation spontanée pour les bières Lambic. Le lambic d'Oud Beersel est tiré en bouteille avec l'ajout de la liqueur de tirage, qui se compose de levure de vin mousseux et de sucre pour la fermentation secondaire. La bière vieillit ensuite pendant quatorze mois en bouteille avant d'être finie selon la "méthode traditionnelle". Ce processus permet le développement de gaz carbonique fin qui est piégé dans la bouteille et qui rend le Lambic pétillant. L'application du remuage et du dégorgement permet d'éliminer les levures présentes dans la bouteille. Pas de sucres ajoutés par addition d'une liqueur d'expédition. Le resultat est une bière lambic BRUT et pétillante avec une palette de saveurs impressionnante."

"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."

Blend of different lambics macerated with rhubarb & elederflowers.

Blend of different lambics macerated with elederflowers.

"To celebrate our fifth anniversary, we proudly present the Eylenbosch Cuvée Jubilée. This exclusive Oude Gueuze has been carefully blended and bottled in a limited edition of only 777 magnum bottles and 2.222 75cl bottles. This beer originates mostly from our oldest foeder in which lambics from different barrels and foeders were blended and aged further together. The weighted average age is 3 years, with inclusion of our oldest lambic from our first brew in 2019 and our latest youngest lambic, to complete the circle for this unique beer."

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

"Beer of spontaneous fermentation, the Oude Roussanne Tilquin à l'ancienne is made from the fermentation of 260 g of Roussanne grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Riesling Tilquin à l'ancienne is made from the fermentation of 325 gr of Riesling grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Mourvèdre Tilquin à l'ancienne is made from the fermentation of 185 g of Mourvèdre grapes 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."

"Beer of spontaneous fermentation, the Pinot Meunier Tilquin sur marc is made from the fermentation of 100 g Pinot Meunier pomace (pressed grapes) by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Viognier Tilquin à l'ancienne is made from the fermentation of 250 g of Viognier grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

Season 2023-2024, Assemblage #26. Bottled on 07/12/2023. "For this Wijnbergperzik, we macerated vineyard peaches from the field of Ludo Rosseels, Gelrode, Brabant, Flanders. For macerating and blending, we used one- and two-year lambikken, originating from eleven different brews and five different barrels. The peaches macerated for more than three months on wooden barrels. The final fruit proportion is 398 grams of vineyard peaches per litre of Wijnbergperzik. About 70% of the cereals for this pure 3 Fonteinen blend used were sourced from our Cereal Collective."

Season 2022-2023 Assemblage #53. Bottled on 07/03/2023. "For this Oude Geuze, we blended three different barrels of lambikken, originating from seven different brews, brewed by two different brewers. A blend of one- and three-year old lambikken, in a portion of respectively 55% and 45%. On the date of bottling, the weighted average age is therefor almost 26 months. The 3 Fonteinen lambikken make 75% of the blend, and 75% of this volume has been brewed with local wheat and barley. While bottling, we added a bit of honey to the blend."

"The Geuze is a blend of 1, 2, 3, 4, 5 and 6 year old lambics from various lambic breweries from the Zennevalei where Dry Hopping was applied and this time with 3 different aroma hops, with hand-picked fresh Fuggle hop cones from the field to dry hopping. , Chinook pallets and for the ultimate touch the hop 7784. All hops come from Forrest Farm."

"The Rozemarijn - Fennel Geuze is again a blend of 1, 2, 3, 4, 5 and 6 year old lambics from various lambic breweries from the Zennevalei. Maceration took place on both rosemary and fennel and this took place in 2 tanks. This allowed a nice balance to be found when blending. At the beginning of the pour we mainly get the taste of rosemary and the more we go to the end of the bottle, the fennel takes over the taste (anise-like taste). Of the lambic used, 80% has matured in a bourbon barrel. This also created more complexity."

"Beer of spontaneous fermentation, the Oude Gewurzt Tilquin à l'ancienne is made from the fermentation of 250 g of Gewurztraminer grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."