Season 2023-2024 Assemblage #68. bottled on 26/09/2024. "For this Oude Geuze, we blended lambikken from three different brewers, six different brews and four different barrels. The ages the lambikken that we used for this blend range from young to more than four year old, accounting for almost 40% of the blend. The weighted average age of this blend at bottling is more than 28 months. Half of the lambikken were brewed by us and were fully crafted with local Pajottenland cereals. "

"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).

"Mixed Fermentation Golden Sour with Scottish Blackberries. Blended from four batches of golden sour beers all primary fermented with different Brettanomyces strains and brewed with locally grown malted barley, wheat and oats. This blend has an average age of four months and provides bright tropical, stone fruit and red berry aromatics. We conditioned this blended beer on 220g/l of locally grown Scottish blackberries (aka brambles). The resulting beer has an intense red/purple hue, and aromas of a tropical berry fruit medley. We get sweet/sour tangy, hedgerow berries, guava, jammy raspberries and some light tannin from the berry skins."

"This Flanders Red style beer was blended from 80% provision strength ‘young’ stock beer aged 4 months, along with 20% of our most ancient ‘mature’ stock beer which has been aged in whisky casks for nearly three years. The combination of very old and young beers has produced a complex sweet and sour flavour profile with a subtle oak character. This blend was conditioned on whole British grown apricots and plums (approx. 200g/l total) for six weeks. Whilst the apricots were destoned by hand, the plums were left whole to breakdown slowly during refermentation. The result is a complex sweet/sour/savoury blend with notes of apricot, oaky funk, tart plums, dates and toffee apples."

"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."

"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."

Label might be a bit damaged due to the long cellaring.

Raspberry lambiic.

"When tradition, creativity and friendship meet, special flavors are created. For this unique blend, we brought together 50% Eylenbosch cherry lambic with 50% Alvinne Chain Reaction matured in Chateauneuf du Pape foeder, enriched with fragrant fig leaves. The cherry lambic provides its deep red colour, lively acidity and fruity character. The foeder beer adds
layers of soft wood tones and subtle exotic aromas of fig leaf.
The result? A complex but accessible beer, where fresh and soft, red fruits and soft coconut aromas, tradition and experiment come together in harmony.Enjoy cool, preferably in good company."

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).

"Our most mango-packed beer yet! We started with a base fermented for four months in tank using our most tropical-forward yeast strains, building layers of overripe tropical fruit, juicy fruit gummies, and a subtle touch of Brettanomyces funk. From there, we refermented it on an enormous 300 g/L of Indian Alphonso mango, amplifying the lush, fruit-saturated character to the max."

"Inspired by Flanders Reds of old, Goat Witch is our blended sour red ale combining 80% provision strength ‘young’ stock beer aged in steel, with around 20% ‘mature’ stock beer aged in Scottish whisky barrels for upwards of one year. The combination of old and young beers has produced a complex sweet and sour flavour profile with a subtle oak character.

This blended base was refermented on 200g/l locally grown Scottish tayberries from the 2025 harvest. Tayberries are a cross between a raspberry and blackberry, producing a complex combination greater than the sum of its parts."