Season 2022-2023. Assemblage #5 bottled on 10/11/2022. "For this specific Cuvée Armand & Gaston, we blended lambikken from three different barrels and five different brews. Almost 40% of the lambikken used were three-year and four-year old lambikken, rendering the weighted average age of the geuze blend to more than 23 months on the moment of bottling. More than 65% of the cereals used during brewing were sourced in our Cereal Collective."

Season 2023-2024 Assemblage #54. Bottled on 18/06/2024. "Voor deze klassieke versie van de Zenne Y Frontera Blend 54 hebben we niet minder dan vijf verschillende vaten sherry gerijpte lambiek gemengd. De vaten zijn een mix van zeer oude Oloroso- en amontilladovaten van twee kleine familiale Bodegas. Bodega Josefa Perez is gelegen in het hart van Jerez de la Frontera en Gutierrez Colosia bevindt zich in El Puerto De Santa Maria. We hebben lambikken van meer dan 3 jaar oud nog een extra jaar laten verder rijpen op deze sherryvaten. Hierdoor is de gewogen gemiddelde leeftijd van deze blend meer dan 50 maanden."

Season 2023-2024 Assemblage #55. Bottled on 18/06/2024. "Voor deze klassieke versie van de Zenne Y Frontera Blend 55 hebben we al onze Josefa Perez vaten gemengd. Deze kleine bodega in het hart van Jerez de la Frontera heeft door zijn hoge kwaliteit en standvaste visie veel andere onafhankelijke bodegas geïnspireerd. Deze blend bestaat uit lambik die is gerijpt op vier olorosovaten en twee amontilladovaten. Op deze sherryvaten hebben we drie-en-een-half jaar en oudere lambik nog eens elf maanden verder laten rijpen. Als gevolg hiervan is de gewogen gemiddelde leeftijd van deze blend meer dan 50 maanden."

Season 2022-2023 Assemblage #58. Bottled on 23/03/2023. "For this Oude Geuze, we blended not less than four barrels with lambikken originating from ten different brews. The featured lambikken were young, two, three and more than five years old. This brings the weighted average age of the blend to more than 32 months on the moment of bottling, and more than 56 month on the moment of the release. Of the 3 Fonteinen brewed lambikken - making up more than 60% of the blend, more than 60% of these were brewed with local barley and wheat, all coming form organic farmers in Pajottenland."

Blend of several open fermentation barrels aged for 4 and 3 years without topping up. The brewery team then left the Pineau d'Aunis pommace to macerate for a week.

"Blend of beers spontaneously fermented on red grapes pomace (cinsault, syrah and grenache), aged a year in barrels. The new blend is macerated on fresh cinsault pomace before conditionning."

"Blend of saison et sour beers with locally grown citruses and sichuan pepper"

Fellowship 2024 Ale No 1. "Narya is a spontaneous fermented beer, where wort was added to Divico grapes from Winery Hoenshof in Belgium. After 7 months of maceration and fermentation, Narya was barrel aged on Chateau Siran Margaux barrels for another 6 months."

"A raspberry kettle sour that doesn’t pull punches. Brewed with a savage 200g/L of fresh raspberries, this bright red beast hits hard on the nose—like diving headfirst into a berry field. On the palate: sharp raspberry attack, super refreshing acidity, and a smooth lactic backbone from our lactobacillus culture, giving it a subtle, yogurt-like roundness. Dry, clean, no sugar left standing. It's a fruit kata in a glass—bold, refreshing, and dangerously drinkable. Think Mount Fuji at dawn, with a parrot on your shoulder and a katana in your hand."

"A caliente Berliner Weisse straight from the Andes to the Yucatán. Fermented with Philly Sour for that soft pear and stone fruit profile, this sour gets a serious citrus boost with a generous dose of lime juice mid-fermentation. The twist? A touch of fresh habanero chili — fruity, fragrant, and gently warming, never overpowering. It’s a perfect balance: lactic freshness up front, tropical depth in the middle, and a slow, satisfying heat at the end. Sip it cold, feel the sunshine, and let Señor Habanero dance on your tongue."

"Our Cuvée Heritage Gueuze is a blend of the finest barrels of lambic and bears the label of the old brewery. They have a beautiful aging potential."

"Low ABV Sour with Apricot, Peaches and Lemons."

"Inspired by the iconic Portuguese custard tart, this decadent pastry sour layers creamy vanilla with caramelised sugar and a delicate touch of cinnamon. A juicy peach & apricot twist adds a fresh fruitiness to round out each sip. Brewed in collaboration with our Portuguese importer Beer Freaks and Lisbon legends Dois Corvos, this sour beer is sweet, spiced, and packed with flavour."

"Apricot & Lime Fruited Sour, with a hint of Cardamom."

"A swirl of Scottish berries wrapped in creamy vanilla and fluffy candy floss. Sweet and dreamy with soft, cakey notes drifting through clouds of melt-in-your-mouth candy floss flavour. A nostalgic childhood treat reimagined for grown-up tastes."

"The latest in our Indie Collab series is a bright & breezy nod to those long summer days before your back hurt just from sitting up too quickly. Dreamed up in collaboration with some of the finest independent craft bars and bottle shops in the UK, our pals at Joule in Manchester, Kill the Cat in London and Craft Beer Bottle Shop in Perth headed to our Edinburgh brewery to create this ultra-refreshing session sour, conditioned on zingy lime juice, zest and juicy melon."

"Fizzy Lifting Juice takes sour beer to new heights, packed with enough lifting power to get your work-shy grandpa out their scratcher.

Bursting with ripe raspberries and juicy peaches, this nitro sour delivers fruity intensity, cascading bubbles and a mouthfeel soft as clouds."

"Our favourite flavours of ice cream are the inspiration for our latest dessert sours, back again in a series of single, double, and triple scoops…
You’re gonna need a bigger cone. Layers of juicy strawberries, cherries, raspberries and blackberries are added to a triple serving of smooth vanilla ice cream served in a golden waffle cone with generous toppings of crumbly shortcake biscuit. "

"Blackberry, Blackcurrant, Blueberry, Freeze Dried Ice Cream Smoothie Sour.

Introducing a smoothie sour that’s seriously STUFFD. Mountains of jammy blueberries, strawberries, cherries and banana meet the rich, crisp sweetness of freeze-dried ice cream (also known as astronaut ice cream)!
This interstellar ingredient pairs with swirls of smooth vanilla, lactose and white chocolate for a thick smoothie sour that tastes out of this world."

"If you’re looking for a showstopper, this one takes the cake… the whole cake, to be precise.

Following on from Piece of Cake, our session sour from last year’s 6th birthday celebrations, we’ve gone bigger, bolder, with more slices (and even more jammy Scottish strawberries and raspberries).

Each sip finishes with a swirl of creamy vanilla icing, like eating a whole birthday cake to yourself, but with less shame, and no candles required."

Magnum. "Blend of yound and old lambics matured in cognac barrels."

Magnum. "Blend of old lambics matured in palo cortado sherry barrels."

"Barrel Series brings together two distinct expressions of our craft: Charent'euse, a matured lambic aged in XO Cognac barrels, and Lambic'ado, where the elegance of old Palo Cortado, Olorosso & Amontillado sherry barrels meets the complexity of our lambic. Each offers its own interplay of vibrant acidity, layered fruit, and barrel-aged depth. The pack is completed with a bottle of our classic Cuvée Héritage. Label is based on the artwork of Lander Cardon - painting to be admired in the taproom at Boerenerf."

"Touched by Wine explores the meeting point between the vineyard and the lambic tradition, featuring Gris sur Senne, Beau et Joli, Pêche de Vigne, and Fluweel. Each bottle brings its own balance of fruit, acidity, and vinous depth, shaped by the character of the grapes and the seasons. This selection is accompanied by our classic gueuzes, 1871 and Cuvée Héritage."

"A new availability in our regular portfolio. A light sour full of passion fruit and guava!"

Sour with fresh peaches

"Mango Sour brewed in collaboration with our friends from Buddelship"

"This Imperial Pastry Sour is bursting with pineapple, passion fruit, and mango, but its originality comes mainly from the infusion of coconut flakes! This tangy candy evokes a sunny dessert: a coconut-mango panna cotta."

"Boon Geuze Mariage Parfait has an alcohol content of 8%. It consists of 95% mild lambic, aged at least three years and specially reserved for this purpose, and 5% young lambic. The latter provides the fermentable sugars and wild yeasts. After mixing in a vessel of 25,000 litres, the wort (unfermented mixture) is filtered and chilled. If we are bottling, we bring it back to fermentation temperature. The bottles are placed in a climate-controlled space for the secondary fermentation. This is followed by maturing at low temperature for at least 6 months. Want to know the bottling date? Simply subtract 20 years from the “best before” date!
The soft, mildly sour berry taste, harmonises with the oak barrels’ aromas in which Geuze Mariage Parfait has ripen. The body speaks of vanilla followed by a bitter aftertaste of cloves that becomes increasingly intense. Sublime."

"This Symbiosis is a delicate assembly of cider, lambic and mead. A wild yet gentle blend. Fermented, aged & bottled on the farm."

"In collaboration witg Domaine Achiillée from Alsace, we macerated their damson plus with our young and old lambics. The blend underwent a six-month maceration."

Lambic with Gamay Grapes

"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."

Lambic with Pinot Gris Grapes

"Blend of old lambics matured in palo cortado sherry barrels."

"Lambic beer is a very versatile beer inspiring creativity. The Family Brewery Lindemans proves this once again with the launch of the BlossomGueuze, an old gueuze with a twist. The result? A very original and unique beer, made with elderflower. Perfect for food pairing or as a tasty aperitif! BlossomGueuze is 2 to 3 year old lambic aged in wood, blended with 12 month old lambic and elderflower. After refermentation in the bottle this gueuze has a golden colour and combines the sour taste of lambic with the natural and fresh aromas of elderflower." Best Before Date is 2021. Crwon cap might be abit rusted due to the long cellaring.