Season 2023-2024 Assemblage #30. Bottled on 16/02/2024. "For this organic Druif, we blended three different grape lambikken, based on three typical grapes of the Languedoc: Carignan (20%), Grenache Noir (40%) and Syrah (40%). All grapes were picked at Domaine La Baronne. André and Suzette Lignères aim is to create intense yet balanced wines, safeguarding the biodiversity in their vineyards through low yields and biodynamic treatment of their vines. We applied a cold maceration on both the Carignan and Grenache grapes before continuing maceration on young lambik for a period of more than five months. All macerations happened on oak barrels. We blended with three-year old lambik, clocking the weighted average age of this grape lambik to more than 23 months. The final fruit proportion of the blend is 352 grams of grapes per litre of Druif. All grains of the 16 brews were sourced within our cereal collective and are all organic. 100% 3 Fonteinen."

Season 2023-2024 Assemblage #37. Bottled on 09/04/2024. Bottle Count 1824. "For this Druif, we macerated organic Roussanne grapes from Domaine La Baronne. This winery is situated in Corbières in Languedoc, in between Carcassonne and Narbonne. André and Suzette Lignères aim is to create intense yet balanced wines, safeguarding the biodiversity in their vineyards through low yields and biodynamic treatment of their vines. We macerated the full Roussanne grapes for more than eight months in an oak barrel. We then blended with some more four-year old lambik. The four-year old proportion makes up more than 60% of this fine grape lambik blend. The weighted average age upon bottling is therefore more than 31 months. The final fruit proportion is 307 grams of grapes per litre of Druif. 100% 3 Fonteinen."

"A well thought-out blend of the finest spontaneously fermented lambics of different ages, 100% matured in oak barrels with refermentation in the bottle." This makes a much smoother and less acidic gueuze

"A well thought-out blend of the finest spontaneously fermented lambics of different ages, 100% matured in oak barrels with refermentation in the bottle." This makes a much smoother and less acidic gueuze

"1 to 4 years old lambic with apricots from Ardeche in France & Spanish wild white peaches.

We blended the fruit lambics together with 2021 harvested riesling grapes from the Mosel in Germany that were barrel aged for 2 years."

"1, 2 and 3 year old lambic with a small variety of Spanish plums.

In 2022 we tasted a small beautiful plum from Spain, the parfume and taste was heaven on earth.

In 2024 we had the opportunity to have a small amount of plums again. This year we blended the plums with a small amount of black muscat lambic that aged one year on a Bordeaux barrel."

"1, 2 and 3 years old lambic with apricots from the Ardeche in France.

This blend is characterized by its lactic profile."

"Blend of 1 to 4 years old lambic with Pinot noire grapes. This blend shows the typical characteristics of Pinot Noir grapes with red berries, supplemented with subtle hints of roses."

"In late spring 2022, we received a batch of 2-year-old Danish Shipyard Ale from passionate port lover Ehren Schmidt. We carefully blended it with 1-year-old lambic and a touch of very young lambic. After an additional 2 years of aging in Bordeaux barrels, we finalized it with a 50/50 ratio of lambic and Danish Shipyard Ale."

"A blend of 1, 2, 3, and 4 year-old lambic, aged for three years in Vino de Naranja barrels from Andalusia, Spain. After barrel aging, a small amount of lambic matured on Tarocco blood orange was added."

Season 2021-2022. Assemblage #105 bottled on 18/08/2022. "For this blend of Oude Geuze Cuvée Armand & Gaston, we blended lambikken from four different barrels and ten different brews. As we used about 20% of four-year old lambik and a lot of two-year old lambikken, the weighted average age of this blend upon bottling was 24 months. Add to that another three
years of cellaring which brings the weighted age of this bottle to 50 months upon its release. More than 80% of the cereals used in the brews for this blend, were sourced from our own Pajottenland Cereal Collective. While blending, we added some honey from our own bee hives in our Schaarbeekse cherry field."

Oerbier Special Reserva, 1 year on Amarone barrels.

"Spontaneous Fermented Italian Grape Ale aged for a year in a Tokaj barrel"

Beer aged for 6 months in hot sauce barrels.

"Brewing is science, expertise, intuition, but sometimes also archival work. Our passion for tradition doesn't stop with the beer itself: every now and then we delve into history, searching for forgotten knowledge. We were recently reminded of a remarkable document from the State Archives of Brussels: an ordinance from 1559, drawn up by Remy Le Mercier, city treasurer of Halle. A piece that will undoubtedly cause a stir among connoisseurs.
The text specifies the correct grain ratios for local beers from that time. Today, the document is considered the oldest known recipe linked to lambic. What immediately stands out? The mention of oats. A grain rarely found in lambic today, but still legally permitted alongside 60% barley malt and 30% wheat. That beer recipes evolve over time is beyond dispute. Technology changes, and legislation also has an impact. And yet: Le Mercier's grain ratio is still remarkably close to what is the standard today.
Thanks to Remy Le Mercier, we know that lambic has been brewed since at least the 16th century. So we used his ordinance as a guide for an exclusive Oude Geuze. On February 22, 2024, we filled no fewer than 5,400 75cl bottles. With this Oude Geuze Remy Le Mercier, we prove that oats can indeed play a role in the production of Oude Geuze. The result: A soft, full-bodied Oude Geuze with a firm head and a clearly recognizable nutty oat flavor."

"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 2022-2023, Assemblage #16. Bottled on 14/12/2022. "For this Kweepeer, we macerated organic quinces for about three months on some quite old lambik; more than 70% of the blend feature three- and four-year ol lambikken, coming from four different barrels and seven different brews. The weighted average age of this quince lambik upon bottling is more than 37 months. The final fruit intensity about 850 grams of quince per litre of Kweepeer. Of the cereals used for the brews, about one third was sourced in our own Cereal Collective. 100% 3 Fonteinen."

"This gueuze aged for an extra season in 250L cognac barrels.
Out of ten barrels, we selected only the five with the most pronounced cognac character.To develop complexity, we blended lambics from five different breweries.

The unique barrels enrich the Charent'euse with warm oak tones, a full body with depth, and subtle hints of vanilla. The lambic carries this character with robust elegance. The result is a rounded and fresh beer with
ageing potential — perfect with pâté, poultry, or hard cheeses. "

"Clos de Billy 2025 is a blend of organic ale, organic grape skins, bergamot zest and cardamon pod. The ale was brewed with organic red wheat and organic heritage barley wholly fermented by a diversity of yeasts and bacteria collected from native flowers from NSW and refermented with freshly pressed Cabernet Sauvignon grape skins from our friend Sholto Broderick if Basket Range Wines in the Adelaide Hills of South Australia in 2025. Just before bottling it was macerated with bergamot zest and crushed cardamom pods then bottled with raw, unheated Blue Mountains Polyflora wild honey from naturally formed, bee-friendly Warré hives from Tim and Emma Malfroy and allowed to naturally condition and carbonate before release. Made exclusively for Billie's Beer Fest 2025 and the Collective. Label Artwork by Florence 7."

"St Florence: Semillon, M&J Becker was made by blending barrel aged golden mixed culture fermentation ale with 275kg of organic handpicked, whole bunch Semillon from the Ablington vineyard in Pokolbin, NSW. After a five month maceration and refermentation of fruit and beer, it was bottled and allowed to naturally carbonate and mature for 6 months before release."

"Blend of barrel-aged wild ales with locally grown cherries, hand picked and dryed fig leaves and locally grown Timut pepper"

"Blend of 4 Saison barrels of the same brew fermented separately with the yeast of each guest at our micro rustic beer festival: Cantina Errante (Italy), La Montagnarde (France), Meta (Spain) and Burning Sky (England)."

Blend of beers aged in barrels with a maceration of fresh Marsanne, Rousanne and Grenache Blanc pommace

"Aged for over 2 years in Chardonnay barrels this deeply complex beer gives a refreshing citrus sourness combined with a rich mouthfeel provided by the oak and time. Enjoy! "

"Our 2025 grape ale has taken a diferent direction. We started did carbonic maceration of the grapes. These grapes are Baga Grapes from Bairrada (from our friend from Luzia), taken from a vineyard surrounded by eucalyptus. This particular terroir bring some nice menthol to the game. The beer itself was fermented with a belgium strain, a patersbier style.
The "wine" and grapes were blended with the beer and then it was aged in a Alvarinho barrel, from the Green Wine region.
Result is a clear hybrid of wine and beer, orange in color, and so it become Orange de Marvila!"

The first offical blend from Stekerij T`Pomphuizeke. Bottled in October 2024.

"A composition of spontaneously fermented beers, aged in oak barrels for one to three years, with a tantalizing touch of locally grown organic Riesling grapes and peaches. This beer teases with delicate, elusive fruitiness while staying true to its wild, rustic core. A cheeky twist on beers made solely from the organic components of the local landscape. Best sipped with a wink and a smile, and always in good company."

"A composition of coolshipped spontaneously fermented beers, aged in oak barrels for one, two, three, four, and five years. A thoughtful depiction of the local landscape and its passage through the seasons, captured in a bottle. Made entirely from local organic ingredients, it represents its environment and was composed of the finest barrels of each season. At its core choes the constant productive tension between untamed nature and human refinement. This beer is defined by the elements it was exposed to—under the stars, in the open air—and the time necessary to slowly reach a harmonious state over the years. This rustic beer, with its deep sense of time and place, will continue to age gracefully for years to come but is ready to be enjoyed here and now, in good company, naturally. Mesmerizing, earthy, woody, harmony!"

"A blended, coolshipped spontaneously fermented beer, aged in oak barrels for one, two, and three years, married with locally grown Bergeron apricots. The resulting blend was deliberately built on beers from barrels with lower original gravity for a delightfully drinkable experience. A pure expression of local fruit and summer's abundance in a bottle, truly reflecting the local landscape and the passage of time through her. Refined, very balanced, aromatic, fruity.!"

"A blended, coolshipped spontaneously fermented beer, aged in oak barrels for one, two, and three years, married with wild-foraged bilberries and organic raspberries. The dichotomy of wild, uncultivated berries from local woods and the cultivated effort of man-made gardens with perfumey raspberries beautifully echoes at the core of this beer. Seemingly gently tamed and
refined, but truly wild at heart. A playful and expressive depiction of the local landscape and its passage through the seasons, captured in a bottle. Perfumy, earthy, funky, fruity, harmony!"

"A blended, coolshipped spontaneously fermented beer, aged in oak barrels for one, two, and three years, married with an exquisite harvest of locally grown organic peaches. Made exclusively from local and organic ingredients, this beer is a pure expression of my favorite fuzzy fruit, truly reflecting the local land and the passage of time through her. Refined, aromatic and beautiful!"

"A blended, coolshipped spontaneously fermented beer, aged in oak barrels for two, three, and five years, married with locally grown Pinot Noir grapes and organic sour cherries. An act of patience and a vision for beauty and harmony in beer form. A refined and delicate expression of the essence of the local landscape and its passage through time, captured in a bottle. Elegant, classy, refined. One of my favourite expressions of kriek inspired beers."

"Celebrating local and seasonal fruits, this beer is an unexpected dance of unique flavours. Spontaneously fermented beers aged two to three years marry harmoniously with local sour cherries, juicy peaches, and perfumy Pálava white grapes. The result is a vibrant, fruity summer juice with rustic charm. Bright, playful, super fruity!"

"A blend of wild ales with organic raspberries and a small percentage of organic red wine grapes."

"Voor deze assemblage selecteerde Ambreus met Jean-Pierre, Erik, Pieter-Jan en Bastiaan voor ’10 jaar’ Villa Servais, lambiek van Lindemans, De Troch en Den Herberg.
De blend van 4 vaten van elk 225 liter, een vat van 1-jarige lambiek, een vat van 2-jarige lambiek, een vat van 3-jarige lambiek en een vat van 4-jarige lambiek, samen 10 jaar.
Deze lambiek rijpte op kleine vaten, wat zorgde voor extra diepte en karakter uit het hout.
In deze oude geuze is de kracht van veroudering te proeven zoals in Villa Servais; de zuurheid van uitdagingen, zoete successen en de sprankeling van vernieuwing."

"De smaak is complex en volmondig zoals de muziek van François Servais.
Complex met een elegante zuurbalans. Volmondig met een stevige schuimkraag.
Het aroma is beperkt fenolisch, met een wat vanille uit de eikenhouten foeders. Gebotteld op 22 februari 2024.
Selectie gemaakt door Frank en Jos Boon voor ’10 jaar’ Villa Servais.
15% Lambiek uit foeder nr 48, en 15% uit foeder nr 145.15% komt uit foeder nr 75 die werd gebouwd in Antwerpen in 1890.
55% Lambiek uit foeder 68, en ook deze foeder is meer dan 125 jaar oud."