"Beer of spontaneous fermentation, the Oude Airelle Sauvage Tilquin à l'ancienne is obtained from the fermentation of 125 g of lingonberries by liter of lambic. Unfiltered unpasteurized, this beer is refermented in the bottle."

"BGM24 FUTURE Double Philly Sour IPA is a beer prepared in cooperation with the Japanese UCHU Brewing, as part of the promotion of the Beer Geek Madness 2024 festival. A powerful dose of refreshing fruit in the Sour IPA style, topped up with aromatic Strata hops and fruit purees of strawberries, bananas and calamansi. , which are complemented by aromatic additions of vanilla, coconut and cinnamon. Its sourness comes from a special strain of yeast that also produces lactic acid during fermentation."

Blend of young & old lambics

Lambic blend with a selection of spices that provide a fresh touch.

Lambic blend with elderflowers

"Brew cooled in a coolship during a night in November 2019. The blend is made up from 20% spontaneous beer and beer of mixed fermentation from a selection of yeasts. Three years of aging in barrels of Chablis, Sémillon and red wine then enhanced it."

"A real thirst quencher, Lambic with rhubarb! The fresh rhubarb comes from a local organic farm and macerates on the lambic for 3 to 4 months. The rhubarb dissolves in the lambic and all of the delicious juice of the rhubarb is incorporated in the lambic. The rhubarb lambic is then bottled and a re-fermentation takes place. The result is a pleasantly sour beer, in which the flavour of the rhubarb really shines through."

"Oud Beersel brewery was founded in 1882 by the Vandervelden family. VANDERVELDEN 140 was crafted in honor of our founder, and is a blend of Oude Lambiek selected from 3 foeders."

Blend of 3 year old lambics primarily aged in foeders used for the maturation of Brunello di Montalcino.

Blend of different lambics aged in "oude Pijpen" (650 liter barrels used to transport Porto from Portugal to Belgium, these are between 60 and 120 year old barrels).

"In the past Port wine was shipped to the harbours of Bruges and Antwerp on wooden barrels of 650 liters, called ‘pipes’ or ‘pijpen’ in Dutch. Some of these barrels were purchased by Lambic breweries and have contained Lambic for many generations. Some barrels have been circulating in other, some defunct, Lambic breweries before finding their final place in the barrel cellars of Oud Beersel. We have blended the finest Lambics of on average 20 months old matured on these ‘old pipes’ of between 60 and 120 years old, to create an Oude Geuze with the characteristics of these old barrels."

Blend of different lambics aged in "oude Pijpen" (650 liter barrels used to transport Porto from Portugal to Belgium, these are between 60 and 120 year old barrels).

"Gedurende een verlengde rijping van bijna vier jaar doorliep de Lambiek van Foeder 21 een maderisatie proces.Deze Lambiek werd gemengd met Lambieken van twee andere foeders van dezelfde oorsprong welke allen gebruikt werden voor witte wijn in het verleden. Dit creëert een unieke smaakervaring"

"For the Orange Blossom Sparkling Infused Lambic, a one-year-old Lambic was infused with orange blossom for several weeks. This gives the Lambic a deliciously fresh flavour, with fruity citrus notes and bitter-sweet accents. Afterwards, the Lambic is refermented on bottle, which provides a pleasant carbonation and a beautiful harmony of flavours."

Lambic aged with green walnuts. Limited edition.

"Turkeys love a good ol’ twerk but they don’t love this time of year. Let’s dance along with them with this indulgent and thick Sweet Cherry, Cranberry, Plum and Cinnamon Crumble Lassi Gose and forget about all our troubles, even just for a while."

"We brewed a traditional turbid mash as they would do in most Lambik breweries in Brussles to generate lots of starch for the Brett to work on slowly over a year of fermentation in our Foeders, giving a soft funkyness light sour edge with a balance of fruit forward sweetness from the apricots we added 1 month prior to packaging."

"A mixed fermentation sour brewed in collaboration with Nevel Wild Ales from the Netherlands. This Norwegian sour was brewed with locally foraged juniper and fermented with Kveik yeast, then aged in a Foeder for 18 months with our house mix culture. The result is a nuanced mixed fermentation sour with bright acidity, citrus fruits and wild funk."

Gueuze made with a blend of easy-drinking lambics

Gueuze made with a blend of easy-drinking lambics

Blend of 3 beers aged between two and three years in oak barrels with Merlot Pomace.

Spontaneous fermented, coolshipped and aged in wooden barrels and matureed with Barbera grapes.

BA blond sour beer (Zure van Tildonk) aged with sour cherries and then aged six more months in Whiskey barrels from Brouwerij Het Anker.

#2023/003 - BARREL AGED LAMBIEK + LISTERNEST POMACE: RONDO, MUSCAT BLUE, SOLARIS, BRONNER: BOTTLED MARCH 2023

#2023/002 - BARREL AGED LAMBIEK • NEUVE-EGLISE POMACE: PINOT GRIS. PINOT BLANC. BOTTLED MARCH 2023

#2023/001 - BARREL AGED SAISON/LAMBIEK + RIJNRODE POMACE: BACCCHUS, CHASSELAS, JOHANNITER, PHOENIX, MULLER THURGAU, PINOT GRIS, PINOT NOIR, REGENT. BOTTLED MARCH 2023