"A blend of Den Herberg, Lindemans and De Troch lambics. Aroma of wet farmland, medium lactic acidity, full mouthfeel, coats the tongue. Citric and grain flavours are well balanced. Very refreshing and drinkable."

2 YO still lambic straight from the barrel to the bottle

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

"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 2018-2019 Assemblage #108. bottled on 11/09/2019. "This Oude Geuze is a blend of lambikken originating from eight different brews and six different barrels. A portion of the oude lambikken was brewed in February 2016. The weighted average age upon its release was 47 months, including bottle maturation of over 2,5 years."

Season 2018-2019 Assemblage #113. bottled on 02/10/19. "This specific Oude Geuze has been blended with lambikken originating from four different barrels and five different brews from three different brewers. The oldest lambik was brewed at the beginning of March 2017, and we aged this bottle for over 20 months in our own cellars before releasing it."

Season 2018-2019 Assemblage #75. bottled on 16/05/2019. "This Oude Geuze is composed of almost 30% three-year old lambik and only one-year old lambik. The oldest lambik was brewed beginning of April 2016, and is almost five years old at the moment of its release. The lambikken originate from five different barrels and four different brews."

Season 2018-2019, Assemblage #37. Bottled on 31/01/19. "This particular Oude Geuze has been blended with lambics from 6 different barrels and originating from 7 different brews. Almost 80% of this blend consists of lambics originating from Brouwerij Lindemans wort brewed in 2016, 2017 and 2018."

"Blackcurrant, well known for its use in cassis, match perfectly with lambic. A recurring theme in our fruit beers is matching a fruit that is both sweet and sour with lambic, to complement its distinct aroma and character. Because of the blackcurrant, this beer has a particular soft purple shine. The berries are grown by ourselves, fully organic, and are added to the beer whole. As usual, the lambic is at least one year old. Together they ferment again for about four months on oaken barrels to create a beer with 125 grams of fruit per liter of beer. Another fermentation on the bottle yields a refreshing, sweet and sour finish filled with delicious blackcurrant aroma."

"This beer was obtained by fermenting 240 gr of fresh rhubarb per litre of lambic. The rhubarb has been produced locally by the Ferme de la Bosse Jauque."

"Maceration of lambics with mirabel plums and muscat grapes from the Alsace wine region."

"Rhubarb has been so ubiquitous for so long in the low countries that you would forget it originates from the Asian steppes. Delicious in a scrumptious pie or compote, we think it pairs nicely with our lambic. The sweet and sour of the red stems, grown organically by ourselves, are chopped up unevenly and added as such to the lambic of at least one year old. Together they ferment on casks for about four more months, resulting in a sweet sour beer containing roughly 300 grams of rhubarb per liter of beer. A lovely trip down memory lane having rhubarb pie with grandma, straight in your glass."

"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."

"Geus Genereus is een oude geuze, gebaseerd op hun eigen 4, 5, 6, 7 jaar oude lambieken 100% gerijpt op eikenhouten vaten, Belgisch, artisanaal en lekker."

400gr kriek/liter

Blend of 1, 2 & 3 YO lambics aged in oak barrels.

"Collaboration with Mikkeler. Finished in an oak foederfor 7 months this Oude Kriekis characterised by intense fruitiness. The world famous Stevensbaer Cherries are clearly dominant, supported by touches of almond, vanilla and some oak."

"Finished in an oak foeder for 5 months and after that an extra finish for 2 months in smaller oak barrel, this Oude Kriek is characterised by a strong oak presence. The world famous Stevnsbaer chéries form a pleasant, mellow fruitiness that is largely supported by oak and vanilla."

"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 lambics with sour cherries

"Gueuze Cuvée René is one of the jewels of our brewery. With its golden colour, its sparkle and its beautiful sherry aromas, this is the queen of gueuzes. This old gueuze is a blend of old and young lambic matured in large oak barrels called foudres. It is then bottled in a beautiful champagne bottle where a second fermentation takes place. After 6 months, the gueuze obtains a golden colour and is slightly carbonated and tart. But kept in a cellar for a few years, it becomes truly exceptional!"

"The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter."