"During this season 20|21, we blended a new fruit beer, the Mirabelle Tilquin à l'ancienne 7.0 % alc., which is is made from the fermentation of 240 g of Mirabelle plums by liter of lambic. "

Pastry Gose with blueberries & vanilla

Magnumm bottle. "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."

"Oranje is a bière de coupage with a touch of bitter oranges and rosemary. It’s a blend of a few of our older wild ales (aged 3 years in oak barrels) and a rustic saison to bring freshness and structure to the beer. We macerated a small amount of bitter orange peel and rosemary with the beer — just enough to add a gentle citrus aroma and subtle herbal notes, without overpowering the base."

"A lambic blend containing 1, 2 and 3 year old lambic from 5 different breweries. On our search for the best fruit, we went to the Elzas region for fully ripe mirabelle plums. The region of Lorraine is famous for it, which is why we decided to buy handpicked biologically grown fruit from there. After a semi-carbonic maceration of 2 months, we added the 1 to 3 year old lambic to the fruit. After refermentation was done, we took the mirabelle lambic, backblended with some more young lambic and bottle the final blend pure without any additions."

Pack Containing 2 bottles from Pellicle: 50/50/50/ ("This cider captures exactly how we wanted our cider to taste from the cider. This blend contains 50% of our favorite apple variety: Pomme d'Or, giving backbone and astringency to final result. The other 50% contains 50% of cider aged in old Calvados barrels and 50% cider aged in old Marsala barrels. The latter two ciders add complex vinous notes, while also giving the balance this cider deserves. Who chose to make this cider slightly sparkling, to fully highlight its layers.") and Spiced Fenugreek ("A lambic blend containing 1, 2 and 3 year old lambic from 4 different breweries. During our holiday last year in the south of France, we took home some of the best apricots and peaches we ever came across. After macerating them on the different lambics, we aged the beer for a couple more months. A few days prior to botteling we added fenugreek herb to it. This herb imparts a specific herbal and curry-like character. Interestingly, fenugreek powder can be used to fight mildew in the vineyard.")

Pack Containing 2 bottles from Pellicle: Oxaal Kriek ("One of our earliest blends was a sparkling full rhubarb wine. For some reason we stopped making this type of wine. However we still had 2 barrels we made back in 2022. In the year after that we blended the wine with skins of our beloved Gorsem cherries. After 1 year of ageing, we decided to bottle it and leave them for another year. A sparkling fruit pet nat if you will, with aside from rhubarb and cherry, notes of roses, almond and cinammon.") and Mira d'Or Omija ("A lambic blend containing 1, 2 and 3 year old lambic from 5 different breweries. On our search for the best fruit, we went to the Elzas region for fully ripe mirabelle plums. The region of Lorraine is famous for it, which is why we decided to buy handpicked biologically grown fruit from there. After a semi-carbonic maceration of 2 months, we added the 1 to 3 year old lambic to the fruit. After refermentation was done, we took the mirabelle lambic, backblended with some more young lambic. To this particular blend we also added a lambic on which Omija or 5 flavor berry was macerated. As the name suggests, it gives the 5 base flavors we can perceive: sour, sweet, salty, bitter & umami. It has notes of rosehip, pepper and citrus.")

Pack Containing 2 bottles from Pellicle: Ultra Violet ("We are big red beetroot fans. We also realize it's a an acquired taste for some people. To make this blend as accessible as possible, we started by making a 100% red beetroot wine one year ago. We then went looking for the perfect barrels of cider to accompany this beetroot wine with it. The final result has a wicked red/purple color & a nice fizz. It boasts red beetroot, cassis and wine.") and Mira d'Or Vanilla ("A lambic blend containing 1, 2 and 3 year old lambic from 5 different breweries. On our search for the best fruit, we went to the Elzas region for fully ripe mirabelle plums. The region of Lorraine is famous for it, which is why we decided to buy handpicked biologically grown fruit from there. After a semi-carbonic maceration of 2 months, we added the 1 to 3 year old lambic to the fruit. After refermentation was done, we took the mirabelle lambic, backblended with some more young lambic. To this particular blend we also added fresh vanilla beans. As Mexico is the country where vanilla originated from, we took some of the best and freshest vanilla beans home during our holiday on the Yucatàn peninsula last year.")

"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."

"The Oude Gueuze Tilquin à l'ancienne is a blend of 1, 2 and 3 years old lambic refermented in bottle for at least 6 months. "Oude" in flemish or "à l'ancienne" in french is an appellation protected by the EU and is restricted for traditional belgian gueuze in bottle."

"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 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."

Blend of 70% sour ale (vieille provision) with lambic (from Girardin).

"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."

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

"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."

"Maceration of young and old lambic with three varieties of sour cherries."

"Spontaneously fermented lambics, aged in oak barrels and macerated with fresh mirabel plums. Unfiltered beer with refermentation in the bottle."

"Blend of young and old lambics with maceration of locally picked schaarbeekse krieken."

"Sour Ale with Yellow Peaches & a hint of Timut pepper."

"A traditional gueuze, blended with 1, 2 and 3 year old lambic. Barrel aged and bottled on the farm." Bottled on 13/08/2025

"HORAL Oude Geuze Megablend 2026 is a blend of 14 different lambics from 14 different producers: BOON - De Cam - De Troch - Den Herberg - Eylenbosch – Hanssens – Kestemont - Lambiek Fabriek – Lindemans – Mort Subite - Oud Beersel – Sako – Timmermans – Tilquin
This beer has been specially made for the 15th edition in 2026 of the Toer de Geuze. Toer de Geuze is an openhouse event where all participating brewers and blenders open their doors to the public at the same time to celebrate the tradition of Oude Geuze together with everyone. All participating brewers and blenders are members and leaders of HORAL. HORAL is the main organisation behind Toer de Geuze.
Bottled : 25 November 2025."

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE ANGÉLIQUE was blended on January 21, 2025 in honor of Angélique Tilquin-André (1812-1873), Pierre's great-great-great-grandmother, with 70% 2-year-old lambics and 30% 3-year-old lambics. Unfiltered and unpasteurized, it has been refermented and matured in bottle for over 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 DU CROLET was blended on February 19, 2025 in honor of Charles Tilquin (1839-1895), known as Le Crolet for his curly hair, Pierre's great-great-grandfather, with 10% 1-year-old lambics, 30% 2-year-old lambics and 60% 3-year-old lambics. Unfiltered and unpasteurized, it has been refermented and matured in bottle for over 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 JEAN-JEAN was blended on January 28, 2025 in honor of Jean-François Tilquin, known as Jean-Jean (1808-1889), Pierre's great-great-great-grandfather, with 30% 2-year-old lambics and 70% 3-year-old lambics. Unfiltered and unpasteurized, it has been refermented and matured in bottle for over 1 year. It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree."

"Beer of spontaneous fermentation, the GUEUZE DU TILLEUL À L'ANCIENNE - BIO (7%, 75cl & 37,5cl) is entirely made from a blend of our own 1, 2, and 3-year-old lambics brewed from organically grown malted barley (60 %) and wheat (40 %), and overaged hops. Unfiltered and unpasteurized, this beer was refermented and matured in the bottle for more than one year.

This blend is made up of 50% one-year-old lambics, 25% 2-year-old lambics and 25% 3-year-old lambics.

The first bottling took place on Tuesday, March 25, 2025. 5300 75cl bottles were produced. A second bottling took place on Tuesday, April 1, 2025. 10600 37,5cl bottles were produced. "

"Beer of spontaneous fermentation, the GUEUZE DU TILLEUL À L'ANCIENNE - BIO (7%, 75cl & 37,5cl) is entirely made from a blend of our own 1, 2, and 3-year-old lambics brewed from organically grown malted barley (60 %) and wheat (40 %), and overaged hops. Unfiltered and unpasteurized, this beer was refermented and matured in the bottle for more than one year.

This blend is made up of 50% one-year-old lambics, 25% 2-year-old lambics and 25% 3-year-old lambics.

The first bottling took place on Tuesday, March 25, 2025. 5300 75cl bottles were produced. A second bottling took place on Tuesday, April 1, 2025. 10600 37,5cl bottles were produced. "