Lambic macerated with blueberries.

"Juicy apricots, without the pit of course, and the aroma of lambic. That is the gist of our apricot beer. All the meat from the apricot is added to the barrels of lambic, which is at least one year old. After four months of fermentation on the barrel and another in the bottle, the beer contains about 300 grams of fruit per liter of beer. The sweetness of the apricots works wonders with the intensity of the lambic. A finger licking union indeed. Perfect to drink on a terrace in the sun, or just because you can. That's all the reason you need."

"In 2024, 150 years will have passed since the birth of Louis Thevenet; a famous painter from Halle. To celebrate this occasion, Brewery 'Den Herberg', in collaboration with 'den AST' and 'Villa Servais', developed a 'Geuze Thevenet.' It is a unique blend of eleven different barrels of lambic, aged in old (red and white) wine barrels made out of French and American oak.
Kloris Devillé from Den Herberg describes the geuze as follows: "This 'Oude Geuze' has a lively palette of flavors, much like one might find in a masterful painting. The subtly woven minerality forms a canvas on which the depth of the composition is built, while the complexity of the geuze, thanks to the former red and white wine barrels, unveils a rich and varied palette of aromas and flavors, almost like masterful brushstrokes.". Six different labels were designed, each featuring a different painting by Thevenet from the collection of 'den AST'. This allows beer enthusiasts to simultaneously enjoy works such as 'Hôtel de Bruxelles', '’t Wit Paard', 'De Weg-Om', and 'Onze-Lieve-Vrouw van Halle onder stolp'. It's a little preview of the grand Thevenet exhibition, which will be on display on March 23 (2024), at 'den AST' and 'Villa Servais'.." Percentage of 3 YO old lambic is higher than in the Gueuze Devillé.

Fruit lambic without refermentation: 600 kilos of cranberries and 400 kilos of raspberries are fermented in a barrel together with 1500 liters of lambic.

"Blueberries grow wild in the Ardennes forests. The wild blueberries are harvested in the region of Vielsalm. The Blueberries (Vaccinium Myrtillus) are added whole (no juice) to the lambic in a ratio of 40 kg to 100 liters of young lambic. This Blueberry Lambic contains only wheat, barley malt, hops and Blueberries. Not pasteurized, no artificial sweeteners, flavors or colorings."

Fruit lambic without refermentation: 600 kilos of red currant and 400 kilos of raspberries are fermented in a barrel together with 1500 liters of lambic.

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

Vintage 2021. Fruit Lambiek so it does not foam in order to fully taste the fruit aromas. 1000 kg of whole Mirabelle are fermented over a year with 1500 liters of young lambic. With further maturation in oak barrels.

Vintage 2020. Fruit Lambiek so it does not foam in order to fully taste the fruit aromas. 1000 kg of whole Mirabelle are fermented over a year with 1500 liters of young lambic. With further maturation in oak barrels.

"In Gooik's fields ripen the most beautiful apples, those appels ferment together with lambic to this Pajotse cider. This variety of apples gives an intense extra flavor to the lambic that is fermented on wooden barrels. 45kg on 100 liters young lambic."

Quince lambic obtained by maturing1000 kg fresh local quince (Cydonia Oblonga) on 1500 liters of lambic for more than a year.

"Kriek Lambiek is flat due to the bottle fermentation being limited. This to maximise the fruit aromas and flavours. The content of sour cherries (Prunus Cerasus L.) is about 40kg per 100l Kriek."

Apricot lambic made with apricots from South Tyrol.

900 KG of Clery, Joly & Darselect strawberries matured in 1500 liters of lambic.

Unblended 5 year old Lambic brewed in 2015 and bottled in 2020.

Raspberry lambiic.

Oude Kriek with 250g of Scharbeekse Cherries per liter of lambic.

"The lambic in foeder n°31 aged for four and a half years before it became this Oude Geuze. It's typified by its fine carbonation and pleasant cognac-like nose. The fluent and mellow but strong aroma with hints apricots and walnuts is supported by a clear oak character. Brewed on 30 November 2015, bottlerd on 14 May 2020."

"Oude Geuze VAT 108bis, the successor of the prizewinning VAT 108, was made with the very last filling of foeder N°108. Strong, robust & balanced with a touch of volatile acidity. Brewed on April 27th, 2016, bottled on November 28th, 2018."