"Oude Geuze Boon Black Label Edition N°7 brengt ons terug de typische lange, droge afdronk, maar toch zeer volmondige smaak die we van Boon Black Label gewoon zijn. Met een zeer frisse citrustoets en aangename sprankeling kan je de Boon Black Label N°7 beschrijven als een elegante, vlot doordrinkbare malse Oude Geuze. Deze Editie N°7 werd gebotteld op 8 juni 2021. De assemblage is een mengeling van één, twee en drie jaar op eiken foeders gerijpte lambiek. De Oude Geuze Boon Black Label Edition N°7 is een perfect aperitiefbier. Het is zeker ook een ideale geuze om met geduld van te genieten. Hij past perfect bij visschotels, denk bijvoorbeeld aan combinaties met oesters, zalm of mosselen."

Hard graf made of 50% rustic sasion and 50% apple juice that co fermented in a foeder for several months

""Hands of Desire" stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. This sour ale was infused with fresh lime and sea salt, then aged for 10 months in Mezcal barrels, providing notes of dark wood, tobacco and vanilla."

"This Gueuze is a traditional blend of young and old lambics.Just as a young larva develops for years within oak wood to eventually emerge as a beautiful beetle, this lambic undergoes a prolonged aging process in oak barrels to be enjoyed as Gueuze. Fermented, aged, and bottled on the farm."

Lambic matured with Cassis (Black Currant). Around 300 grams of fruit per liter of lambic.

Lambic matured with blackberries. Around 300 grams of fruit per liter of lambic.

Organic lambic matured with organic cassis (Black Currant). Around 300 grams of fruit per liter of lambic.

"A blend of beers aged in barrels and fermented on grape pomace (Syrah, Morastel) or on Cinsault juice, with a barrel of sour beer."

"Blend of red sour mix ferm beers, for half of it fermented on lact-fermented apricots and aged a year in Banyuls barrels. The blend has spent few days on 200kg of fresh Roussilon apricots"

"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."

"Collaboration with The Rare Barrel (USA). The noble Alerce (Fitzroya cupressoides) is one of the longest-lived trees in the world, living over 3,000 years, transcending our conception of time and space. Noble Alerce is a mixed fermentation beer that patiently matured for eight months in Alerce barrels over 100 years old, which previously fermented apple chicha and, prior to that, beer from southern Chile. More noble impossible! This refreshing beer has a generous and fine carbonation, aromas that evoke the countryside and spices, and in the mouth it has a balanced acidity with fruity and spicy notes. Rustic and delicate at the same time, we are in the presence of a very noble beer!"

"Beer of mixed fermentation, the Stout Rullquin is obtained from a blending of 7/8 of Rulles Brune (Stout de Gaume) and 1/8 of a blend of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle"

Blend of Old stock ale & lambic made for the BXL 2022 pack.

"This series of herbal beers is dedicated to the seasons. Each beer stands for a particular season, so you can drink your way through the year. We used rosemary from our family garden, which lend the beer its herbaceous and woody aroma. This blend is matured on average 10 month in red wine barrels."

The HORAL Oude Geuze Megablend 2022 is a blend of young and old Lambics from all HORAL producers (Den Herberg, Hanssens, Mort Subite, De Troch, Lambiek Fabriek, Boon, Lindemans, Timmermans, Tilquin, De Cam, and Oud Beersel).

A blend of two varieties of cherries from Flemish fruit farmers. Fermented and matured in oak barrels

"In Gooik's fields ripen the most beautiful apples, those appels ferment together with lambic to this Pajotse cider. This variety of apples gives an intense extra flavor to the lambic that is fermented on wooden barrels. 45kg on 100 liters young lambic."

"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."

The new Horal's Oude Gueuze Megablend for the 13th "Toer de Gueuze". It was made with lambics from 10 diffrent Brewers and blenders of gueuze: Boon, De Oude Cam, De Troch, Hanssens, Tilquin, Lambiek Fabriek, Lindemans, Mort Subite, Oud Beersel and Timmermans. Bottled in September 2020.

"This Kattem gueuze El Ambiguo is a "Bourbon gueuze" that has been aged for 2 years in Bourbon barrels, hence the beautiful intense color and the special wood touch. It is a very soft gueuze, refreshing yet tender, complex yet thirst-quenching. Only water, homegrown hops, barley malt and wheat from the Pajottenland are the raw materials. Unfiltered and 6 months re-fermented and matured in the bottle, this Bourbongeuze is perfectly drunk from August 2023. Taste this divine drink, this is a wonderful gift from Pajotse nature!"

"Beer made out of the blend of 2 barrels of red wine, 2 and 3 years old, in spontaneous fermentation and mixed fermentation. Mirabelle plums from Nancy were added for maceration for 6 months before bottling."

Amaro Ale. "Inspired by European bitter liquors and gruit culture we brewed this botanical beer with a gripping interplay of bitterness and sourness. Gentian root gives the beer its distinctive character and is rounded out with hogweed, lemon verbena and bog myrtle. Aged in red wine barrels for an average of 19 months. Blend 2022 is tamer than the former batch.

"The first collaboration was brewed at l'Ermitage last September. Saison base in mixed fermentation inoculated with our yeast strain as well as a cocktail of wild yeasts from spontaneous fermentation beers from Popihn. We macerated Belgian grapes (Muscaris) from Wijndomein Hoenshof during the 2023 harvest. Maceration for 3 months and aging in stainless steel vats, before natural refermentation in bottles.

Season 19/20 Assemblage #16. Bottled on 08/01/20. "For this specific Oude Kriek, we macerated sour cherries for seven months on stainless steel. The lambikken that were used originate from five different barrels and five different brews. The final fruit intensity is 334 grams of sour cherries per litre of Oude Kriek. 100% 3 Fonteinen."

BA Sour with raspberries and vanilla

Pack consisting of a botlte of Pêche Jaune 2022-203 and Oude Gueuze from the season 2021-2022. Pêche Jaune: "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."

"Oud Beersel’s Lapsang Souchong Sparkling Infused Lambic is an infused Lambic, which is then re-fermented in the bottle. For this version, Lapsang Souchong was used: this is a smoked black tea, which gives the beer a complex, round flavour, with a peaty touch at the end, which can also be found in certain peated whiskies. The refermentation in the bottle gives it a pleasant carbonation. In short, a beer for lovers of the better heavy stuff."

"Oud Beersel’s Witte Lambiek Sparkling Infused Lambic takes its inspiration from traditional Belgian wheat beers: these are characterised by the addition of coriander seeds and bitter orange peel. The same thing was done here: both ingredients were macerated on one-year-old lambic for several weeks to obtain that typical, citrusy flavour, which is further highlighted thanks to the acidity of the lambic. The spiciness of the coriander is present in the aftertaste, but does not dominate. Thanks to the refermentation in the bottle, the result is a beautiful beer with traditional flavours, yet just that little bit different."

"For the production of the Rose Flower Lambiek - Sparkling Infused, we added rose petals to a soft, foeder-aged Lambic and left them to macerate for about 4 weeks. After that, we bottled the beer so a secondary fermentation could take place. The result is a slightly pink Lambic, with bright floral notes and a sparkling mouthfeel. "

"Although its name suggests otherwise, the szechuan pepper is not a real pepper, but a distant cousin of the citrus fruit. For this beer, the red version was used, which has a slightly fruitier flavour than the green and provides a slight tingling effect on the aftertaste. Other than that, citrus aromas and a certain spiciness emerge. The refermentation in the bottle provides the necessary minerality and balance, so the presence of the szechuan pepper is not overwhelming."

"To create the Roasted Oolong Tea Sparkling Infused Lambic, one-year-old Lambic was infused with roasted Oolong tea for about four weeks. This tea, especially popular in Asia, is slightly oxidised and was then roasted in the traditional way. This results in a rich flavour, with a certain spiciness and some toasted notes. Thanks to the re-fermentation in the bottle, these flavours blend into one harmonious whole."

Season 2019-2020. Assemblage #6 bottled on 21/11/2019. "This specific blend of Oude Geuze Cuvée Armand & Gaston Vintage consists of eight different lambikken that have fermented and matured on five different barrels. The oldest lambik was brewed in 2016, rendering the weighted average age of this blend to about 55 months."

"Blend of 1 & 2 year old lambics with maceration of peach & nectarine. 5 different varieties, including 2 white peach, 2 yellow peach and 1 nectarine. These were hand-picked from orchards in Italy. Each variety is blended separately with lambic to then macerate for months."

"Blend of young & old lambic with quince wine. Three varieties sourced from two local farmers. The fruits were hand-picked from the orchards. We press the fruit and let it spontaneously ferment in lambic barrels. Fermented, aged & bottled on the farm."

"Blend of young & old lambics, with wine from beetroot. The beets were carefully selected and harvested from our own field. This blend consists of wood aged beet lambic and beet pomace from maceration. Fermented, aged & bottled on the farm."