BIERE

"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."

Imperia Stout with chocolate and salted butter caramel

"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 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."

Pack consisting of three variants of Rullquin:Rullquin 2020-2021, Rullquin au café du Rwanda 2022-2023 & Rullquin au café d'Éthiopie 2022-2023

Pack consisting of the two gueuze aged in whicky barrels: Oude Gueuze Tilquin à l'ancienne - Lambics Vieillis en Fûts de Whisky, Oude Gueuze Tilquin à l'ancienne - Lambics Vieillis en Fûts de Whisky Tourbé & Oude Gueuze Tilquin à l'ancienne 2021-2022 75cl

"Off the Rack Australian Dark Rum 2022 features the robust toasted malt and coffee notes of our imperial stout, elegantly mellowed by the caramel and vanilla whispers of rum-soaked oak. Balanced yet complex, the delicate essence of spices meld with dark chocolate, toffee, and coconut hinting to the sun-soaked shores where the rum barrels matured."

"Bourbon barrel aged imperial stout with vanilla from literally everywhere"

"A hoppy ale brewed with Citra, Nelson, Riwaka, Motueka and hundreds of hand cut Ugandan vanilla beans"

"Bourbon & Midsummer hot sauce barrel aged imerial stout breewed with vanilla coconut, vanilla beans, cacao beans, cinnamonn marshmellow & coffee beans"

Blueberry Ice Cream Lassi Gose

IPA - New England / Hazy

"A magical newly released take on our classic Noa Pecan Mud Cake, this time it's been barreled by Basil Hayden for over two years. An enjoyable beer experience where the distinctive cask character adds a welcoming fullness to every sip"

Imperial stout w/ fresh toasted hazelnuts and cocoa nibs

"A very flavorful beer brewed with Cryo Idaho7, Cryo Mosaic, and Talus hops. Combined with Verdant yeast. A very smooth taste, packed with all kinds of fruity aromas and flavors."

"Melawi is a modern IPA based on an oat-rich base to provide body and smoothness, serving as the perfect canvas for an expressive hop burst. The trio of Motueka, Mosaic, and Cryo-pop combine to offer a complex aromatic array: bright citrus, juicy tropical fruits, and a subtle resinous background. The bitterness is kept moderate to enhance drinkability."

"An authentic West Coast IPA brewed with Mosaic, Galaxy, and El Dorado hops. A beer with a distinct malt flavor perfectly balanced with the resinous and fruity nuances of the hops. A classic beer with a nod to modern profiles, thanks to a strong dry hopping."

NEIPA with Simcoe, Mosaic and Idaho7

Bersalis Tripel aged for at least 12 months in oak barrels that used to age lambic. This ageing process provokes a second fermentation of the beer (this time spontaneous).

Heavily Fruited Sour with Raspberries and Vanilla

"Imperial Stout with Caramel, Vanilla and Chocolate"

Heavily Fruited Sour with Mango and Vanilla

"Mixed Fermentation Golden Sour with Scottish Blackberries. Blended from four batches of golden sour beers all primary fermented with different Brettanomyces strains and brewed with locally grown malted barley, wheat and oats. This blend has an average age of four months and provides bright tropical, stone fruit and red berry aromatics. We conditioned this blended beer on 220g/l of locally grown Scottish blackberries (aka brambles). The resulting beer has an intense red/purple hue, and aromas of a tropical berry fruit medley. We get sweet/sour tangy, hedgerow berries, guava, jammy raspberries and some light tannin from the berry skins."

"This Flanders Red style beer was blended from 80% provision strength ‘young’ stock beer aged 4 months, along with 20% of our most ancient ‘mature’ stock beer which has been aged in whisky casks for nearly three years. The combination of very old and young beers has produced a complex sweet and sour flavour profile with a subtle oak character. This blend was conditioned on whole British grown apricots and plums (approx. 200g/l total) for six weeks. Whilst the apricots were destoned by hand, the plums were left whole to breakdown slowly during refermentation. The result is a complex sweet/sour/savoury blend with notes of apricot, oaky funk, tart plums, dates and toffee apples."

Mexican Sour: Sour w/ salt, aji amarillo, lime and coriander

"Blend of barrel aged beers: 1 - fermented on lees from "orange" wine of Muscat & Grenache elaborated by Chai UVA in Sète. 2- sour beer with 12 month maceration of Picpoul and Ugni grapes handpicked by the brewery at Pinet. "

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 Physalis. Limited to 90 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.

Belgian bitter pale ale with raw wheat

Quadrupel Dryhopped Single Hop (Nelson Sauvin (Cryo), Nelson Sauvin Bliss, and Maui Nelson Subzero Hop Kief) New-Zealand Double IPA!