"Méthode Traditionelle: Brut non dosé"

Oude Lambiek where some candi sugar was added and fully feremented which gives a darker and stronger lambic.

Unblended 3 year old Lambic brewed in 2014 and bottled in 2017.

Lambic that was aged for minimum 3 years in oak barrels.

"Méthode Traditionelle: Brut non dosé"

Unblended 3 year old Lambic brewed in 2016 and bottled in 2019.

Unblended 5 year old Lambic brewed in 2014 and bottled in 2019.

Season 2019-2020, Assemblage #41. Bottled on 13/02/20. "The one that knows it all, still has to be born” as Armand would say. From time to time, we still get surprised by some of the results after blending lambics. Like this Golden Doesjel. While it was intended to be a Golden Blend, and despite the use of very potent jyoung lambic, the fermentation in the bottle did not continue. And it remained flat. This blend was made with lambics from three barrels, originating from three brews with three different brewers (of which 50% 3 Fonteinen brewed lambic). A nice gentle sipper."

"BBP's first Lambic blend, brewed at Dansaert. We teamed up with David from Verger du Nord. His spontaneously fermented cider contained all heirloom varieties, 70% pears & 30% apples. Blended 50/50 with our one year old lambic (fermented in Bordeaux barrels) & aged together in a chestnut foeder for 6 months before bottling."

Unblended 5 year old Lambic brewed in 2015 and bottled in 2020.

Season 2019-2020. Assemblage #85. Bottled on . on "This Doesjel was bottled on the 1st of December of 2020 and was intended to be an Oude Geuze. Because of the high proportion of older lambikken, the fermentation did not continue in the bottle and the blended lambik beer remained flat. The yeast dozed in, hence the name – a local dialect for that typical little sleepy knock you get over noon. In return, with a natural-white-wine-like aroma and malty citrussy taste, the resulting beer is a subtle lambik blend, with a weighted average age of about 30 months upon its release. The oldest lambikken were brewed at the beginning of 2018. This is the first Doesjel in 75cl bottles since 2006."

Season 2019-2020, Assemblage #41. Bottled on 13/02/20. "The one that knows it all, still has to be born” as Armand would say. From time to time, we still get surprised by some of the results after blending lambics. Like this Golden Doesjel. While it was intended to be a Golden Blend, and despite the use of very potent jyoung lambic, the fermentation in the bottle did not continue. And it remained flat. This blend was made with lambics from three barrels, originating from three brews with three different brewers (of which 50% 3 Fonteinen brewed lambic). A nice gentle sipper."

Blend of Apple Cider blended with 3 Fonteinen Lambic made by Andy De Brouwer and Manu De Cort.

Blend of Apple Cider blended with 3 Fonteinen Lambic made by Andy De Brouwer and Manu De Cort.

BXL Beerfest Pack 2022 containaing six exclusive beers: Cantillon: Grand Cru Bruocsella Brut BXLBeerFest V.2022 (a blend of +4 year old lambic and a first use Cognac lambic), De Ranke - Cuvée BXL (A deliciously complex blend of their own 100% spontaneous 'spierelambic'),Atrium - Cocada ( 12,3% Quad Stout with toasted coconut, Brazilian Rapadura sugar and vanilla), Brussels Beer Project Dansaert - Delta x Lambic (A blend of Dansaert lambic and their Delta IPA, dry hopped), Orca Brau - Heimat Feelings (Triple Smoked Red Beet Doppelbock with historical Franconian malts), Butcher's Tears - Rök (n English Pearl barley malt, Polish oak-smoked wheat malt and Herefordshire Early Bird hops old Ale). This price contains the packaging, so no need to purchase any additional packaging fees. If you purchased the 6-pack on eventbrite, then you need to purchase the packaging item that costs 30€ and not this one.

"This old authentic lambic is brewed according to an age-old tradition. Brewed with dedication and craftmanship in the Senne Valley. The fermentation and maturation took place in the heart of Brussels just above the Senne (in the cellars of the Saint-Gérys Halls). This refermentation allows to marry the tastes of lambic of different ages. It transforms our lambic into gueuze by giving a refreshing fizz."