"First-time release. Instead of ' regular' Lambic, Grape Lambic (Lambic matured on Furmint and Harslevelu grapes) was used as the base for this beer. Otherwise, the same steps were followed as for the Bzart 2023, i.e. addition of 'liqueur de tirage', then 'remuage' and 'dégorgement', and no addition of 'liqueur d'expédition'."

"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."

"Beer of spontaneous fermentation, the Old Pinot Meunier Tilquin is made from the fermentation of 250 g of grapes by liter of lambic. The grapes were grown biodynamically by our neighbours at Domaine W. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE JEAN-FRANCOIS 1759 was blended on 23 june 2022 in honor of Jean-François Tilquin (1759 - 1832), with 10% 2-year old lambics and 90% 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."

Season 2022-2023, Assemblage #102. Bottled on 19/09/2023. "For this Rabarber, we macerated rhubarb from De Groentelaar, an all-organic farm in Pepingen, Pajottenland. We used one-, two- and four-year old lambik. The weighted average age of this blend is more than 27 months and the final fruit intensity hits 265 grams of rhubarb per liter of Rabarber."

40kg of sour cherries per 100 liters of kriek.

"Publitasting Schaarbeekse cherries - Rhubarb Geuze. A blend of 1, 2, 3, 4, 5 and 6 year old lambics (high complexity) from various breweries from the Zenne Valley with maceration on Schaarbeek sour Krieken and Rhubarb. The 2 macerations were done alternately to better determine the taste of the blend before bottling"

"The second batch of Whisky Gueuze of Eylenbosch. Made with an average of 3 year old lambic which was then matured on whisky barrels for 8 months.Crafted with patience and passion, our Whisky Symphony Gueuze resonates with the rich depth of whisky barrels, orchestrating a complex symphony of flavors."

Lambic aged with green walnuts. Limited edition. Bottled on 05/06/2015 with BBD 05/06/2019

#024/007 - Barrel Aged Saison/Lambiek Blend with Nero D'avola Skin Contact + Dark Plum lambiek. Bottled September 2024

#024/010 - Barrel aged saison + Duindoorn lambiek. Bottled October 2024

#024/005 - Barrel aged Kriek + dark Plum lambiek w/ Sangiovese skin contact + 15% Sangiovese WINE. Bottled July 2024

#024/006 - Barrel aged Apricot + Nectarine lambiek w/ Trebbiano skin contact + 15% Trebbiano WINE. Bottled July 2024

Raspberry lambiic.

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."

Season 2022-2023 Assemblage #86. Bottled on 11/07/2023. "For this Oude Kirsebær, we macerated stevnsbær from the Frederiksdal Estate in Harpelunde, Denmark, on two-year old lambik. Maceration took over four months. We then blended with three- and a large portion of more-than-five-year-old lambik. The weighted average age of this sour cherry lambik clocks at more than 30 months on the moment of bottling. This blend consists of eleven different brews from 3 Fonteinen, Lindemans and De Troch. Of the 3 Fonteinen brews, about 90% of the grains were sourced in our own Cereal Collective."

"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."

"Souvignier gris grapes from hageland, BE (2023) steeped in lambic"

"In the barn of Boerenerf, the lambics ripen in tune with the seasons. Since its construction in 1871, it has meant a great deal to the farm, and since 2021, the lambics for this unique Oude Geuze have been ripening here. We dedicate this bottle to the silent vigil in the peak of the roof. The quiet protector of heritage and nature."

"A harmonious blend of our traditional krieken lambic with a natural wine made from Muscat Bleu from Wijndomein Hoenshof. The Muscat grapes underwent a three-day cold maceration, followed by gentle pressing, spontaneous fermentation, and aging in cuve. The result is an elegant interplay of subtle spiciness and a vinous, fruity depth."

"This Gueuze has undergone an additional year of barrel aging in old oxidative Pineau des Charentes casks. This long oxidative process creates barrels with a unique complexity, where lambic finds its perfect home."

"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."

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE MARGUERITE was blended on March 13, 2024 in honor of Marguerite Tilquin-Lambert (1839-1912), Pierre's great-great-grandmother, with 10% 1-year-old lambics, 60% 2-year-old lambics and 30% 3-year-old lambics. 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."

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE RENÉE (2023-2024) is blended on March 4, 2024 in honor of Renée Tilquin-Petitjean (1918-2007), grandmother of Pierre, with 30% 1-year old lambics, 40% 2-year old lambics and 30% 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."

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE DENISE was blended on December 5, 2023 in honor of Denise Tilquin-Bastin (1869-1939), Pierre's great-grandmother, with 20% 1-year-old lambics, 50% 2-year-old lambics and 30% 3-year-old lambics. 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."

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch aged in an ex-Bourbon barrel used to age Maple Syrup. Limited to 64 liters.

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch aged in an ex-Bourbon barrel used to age Maple Syrup with Sea buckthorn. Limited to 86 liters.

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch aged in an ex-Bourbon barrel used to age Maple Syrup with Physalis. Limited to 90 liters.

Gueuze blend containing 4 YO lambic

Elderflower infused lambic

"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."

Season 2023-2024 Assemblage #54. Bottled on 18/06/2024. "For this classic version of the Zenne Y Frontera Blend 54, we blended not less than fice different barrels of sherry aged lambik. The barrels are a mix of very old Oloroso and Amontillado barrels from two small family bodegas. Bodega Joséfa Perez is located in the hearth of Jerez de la Frontera and Gutiérrez Colosia is locted at El Puerto De Santa Maria. We aged more-than-three-year-old lambikken for an additional year on these sherry casks. consequently, the weighted average age of this blend is over 50 months."

Season 2023-2024 Assemblage #55. Bottled on 18/06/2024. "For this classic version of the Zenne Y Frontera Blend 55, we blended all of our Josefa Perez Barrels. this tiny bodega in the heart of Jerez de la Frontera inspired a lot of the other independent and family owned bodegas through their high quality and steadfast vision. this blend consists of lambik aged on four oloroso barrels and two amontillado barrels.we matured three-and-a-half-year and older lambik for anothereleven months on these sherry barrels. consequently the weighted average age of this blend is over 50 months."