The HORAL Oude Geuze Megablend 2022 is a blend of young and old Lambics from all HORAL producers (Boon, De Cam, De Troch, Den Herberg, Eylenbosch, Hanssens, Kestemont, Lambiek Fabriek, Lindemans, Mort Subite, Oud Beersel, Tilquin and Timmermans).

Blend of Apple Cider blended with 3 Fonteinen Lambic made by Andy De Brouwer and Manu De Cort.

"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."

"The Mûre Tilquin à l’ancienne (6.0% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260-300 gr fruit per liter."

Season 2020-2021. Assemblage n°32. Bottled on 03/03/2021. "For this specific Oude Geuze Golden Blend, we blended lambikken from three different barrels and five different brews. The brew consists of more than one third of 50-month old lambik. We also added one sherry barrel of 34-month old lambik. This way, the weighted average age of the blend upon bottling is 28 months. About one third of the 3 Fonteinen lambik was brewed with Pajot grown cereals. This is the same blend as the 31st, but with a different sherry barrel."

"Our Old style Kriek is a marvel of pure craftmanship. Made with 100% home grown organic cherries, straight from the Pajottenland, the surrounding area which we call home. The entire cherries are fermented in oaken barrels in lambic beer of at least one year old. After six months this transforms into Old Kriek with about 400 grams of cherries per liter of beer. Because of the second fermentation in the bottle, which carbonates the beer, you obtain a delicately soft taste and the distinctive foam head. A true delight for all senses with an harmonious balance between sweet and sour."

Unblended 3 year old Lambic brewed in 2016 and bottled in 2019.

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

"This Kattem gueuze El Ambiguo is a "Bourbon gueuze" that has been aged for 2 years in Bourbon barrels, hence the beautiful intense color and the special wood touch. It is a very soft gueuze, refreshing yet tender, complex yet thirst-quenching. Only water, homegrown hops, barley malt and wheat from the Pajottenland are the raw materials. Unfiltered and 6 months re-fermented and matured in the bottle, this Bourbongeuze is perfectly drunk from August 2023. Taste this divine drink, this is a wonderful gift from Pajotse nature!"

Raspberry lambiic.

"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."

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.

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

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

Apricot lambic made with apricots from South Tyrol.

Lambic macerated with blueberries.

Oude Kriek with Scharbeekse Cherries

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

Season 2020-2021, Assemblage #78. Bottled on 21/09/2021."This Intens Rood underwent a maceration period for over four months on two year-old lambikken. We added some more jonge lambik just before bottling, bringing the weighted average age at almost 20 months upon bottling. The final fruit ratio is 432 grams of sour cherries per litre of Kriek."

"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."

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.

Season 2021-2022 Assemblage #94. Bottled on 26/07/2022 "For this Oude Geuze, we selected lambikken from four ex-sherry barrels - three Oloroso and one Palo Cortado - with highly peated characteristics, and blanded these with a more mellow lambic to balance it all out. Consequently, we used lambikken from five different brews and six different barrels, spread over young, quite a lot of three-year old and four-year old lambikken. This way, the weighted average age is more than 35 months."

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

"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."

Young lambic from De Troch matured with Japanese Peaches

Lambic with Sushi Ginger.

Lambic with Japanese plums from Kishu

Young lambic from De Troch matured with Japanese strawberries.

Assemblage #83. Bottled on 13/06/2019. This particular Intens Rood has macerated for 6 months. The lambics originate from 2 different barrels and 2 different brews. The final fruit intensity is at 472 grams of fruit per liter of finished Oude Kriek Intens Rood.

Lambic matured with Belgian Muscat Bleu grapes (+/- 300 g/l)