"Beer of spontaneous fermentation, the Gueuze Tilquin 60-40 is made from the blending of 60 % 1 year old and 40 % 2 years old lambics, matured in oak barrels. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Kriek de Schaerbeek Tilquin à l'ancienne is made from the fermentation of 320 g of Schaerbeek cherries by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle"

Season 2022-2023. Assemblage #5 bottled on 08/11/2022. "For this specific Cuvée Armand & Gaston, we blended lambikken from four different barrels and six different brews. Almost half of the lambikken used were three-year and four-year old lambikken, rendering the weighted average age of the geuze blend to more than 25 months on the moment of bottling. More than 60% of the cereals used during brewing were sourced in our Cereal Collective."

Season 2022-2023, Assemblage #23. Bottled on 10/01/2023. "For this Pruim Mirabelle, we macerated Belgian Mirabelle plums for four months on three-year old lambik, before blending with more of such old lambik. The oldest lambik was brewed in October 2019. The resulting weighted average of this blend is more than 30 months. The final fruit concentration is 364 grams of Mirabelle plums per litre of Pruim."

"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

Special Gueuze blend made for Grill-Resto Boelekewis (Beersel).

"X Anniversary 3/10 WILD#29 Pine Ale - the third in a series of anniversary beers brewed in collaboration with friends from Hudson Valley. Brewed in April 2023, this beer was fermented with our blend of wild yeasts and bacteria. The base beer consists of a mix of Pilsner malt, wheat malt, and oat flakes. Pine shoots were added at several stages – during the whirlpool, during active fermentation, and right before bottling."

"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."

2 YO still lambic straight from the barrel to the bottle

Blend of 1, 2 & 3 YO Eylenbsch lambics brewed at De Troch.

"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. "

Season 2023-2024 Assemblage #47. bottled on 30/05/2024. "For this Oude Geuze, we blended eight different lambik brews from three barrels and three brewers, in an (almost) perfect three-way cut: 3 Fonteinen, Lindemans and Boon. With the oldest lambic over six-and-a-half years old, the weighted average age of this blend is more than 40 months on the moment of bottling. All cereals used for our own brews were sourced in Pajottenland."

Season 2022-2023, Assemblage #105. Bottled on 03/11/2023. " collaboration with Brasserie De La Senne. ‘Terf’ first saw the light of day in July 2020. This local wheat beer was brewed by Brussels-based Brasserie de la Senne using old wheat varieties from the cereal collective of Brouwerij 3 Fonteinen from Beersel in Brabant. Part of the brew was immediately drawn onto small bottles and sold out immediately. Another part of the brew matured further for three years in oak lambic barrels. In November 2023, this ‘matured’ Terf was lit with young 3 Fountains lambic, in a 55/45 ratio. This Wild Terf is the fruit of collaboration between brewers and farmer(s) around Pajot landraces and with a fair income for the farmer. Above all, it is an ode to the historical agricultural link between the Brabant countryside and Brussels."

Lambic matured with Nectarines, 40kg of fruit for 100 liters of beer.

"The second batch of Whisky Gueuze of Eylenbosch. Made with an average of 3 year old lambic which was then matured on whisky barrels for 8 months.Crafted with patience and passion, our Whisky Symphony Gueuze resonates with the rich depth of whisky barrels, orchestrating a complex symphony of flavors."

Label might a bit damaged due to the long cellaring

"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

One of the first bottlings of the Oude Kriek with Schaerbeekse sour cherries. The beer is tasting amazing right now, very fruity and acidity is tamed.

Bersalis Tripel aged for at least 12 months in oak barrels that used to age lambic. This ageing process provokes a second fermentation of the beer (this time spontaneous).

"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."

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."

Raspberry lambiic.

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

Blend made of 1,2 & 3 year old lambics (Boon, Girardin and their own brewed lambic they call: "Spierelambic" after the tiny river that runs near the brewery).

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

"Spontaneously fermented lambics, aged in oak barrels and macerated with Belgian raspberries. Unfiltered beer with refermentation in the bottle."

"Spontaneously fermented lambics, aged in oak barrels and macerated with Schaarbeekse cherries. Unfiltered beer with refermentation in the bottle."

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

Season 2022-2023 Assemblage #106. Bottled on 08/11/2023. "For this organic Oude Kriek, we macerated sour cherries for almost 8 months on stainless steel. The lambikken used for maceration and blending originated from three different barrels and nine different brews. The lambikken were one- and two-year old lambikken, rendering the weighted average age of the blend to more than 14 month on the moment of bottling. The final fruit intensity is 342 grams of sour cherries per litre of Kriek. All cereals were sourced locally. 100% 3 Fonteinen."

Season 2023-2024 Assemblage #24. Bottled on 31/01/2024. "For this organic Perzik, we macerated yellow peaches from a small farm in the north of Spain. We macerated these for fiver months on one- and two-year-old lambik before blending. The final fruit intensity is 409 grams of peacher per litre of Perzik. The lambikken originate from three different barrels and eight different brews. All lambikken were brewed with grains from our Pajottenland Cereal Collective."

"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."