"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."

"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."

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

"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."

A blend of two varieties of cherries from Flemish fruit farmers. Fermented and matured in oak barrels

Season 18/19 Assemblage #66. bottled on 18/04/19. This specific Oude Kriek has macerated ifor 6 months with the cherries oak foeders. The lambics in this blend come from 4 different barrels and originating from 11 different brews from 3 Fonteinen. 100% of the lambics used are form 3F.

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

"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."

Organic Oude Gueuze

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."

"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."

"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."

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."

Season 2019-2020, Assemblage #33. Bottled on 29/01/20. "For this Frambozenlambik, we macerated raspberries from Ferme Framboos for four months on jonge lambik at a fruit intensity of 382 grams of raspberries per litre of lambik. Lighter in colour due to the applied maceration technique, the raspberry characteristics in aroma and taste of this Frambozenlambik present themselves while opening up. We let this Frambozenlambik rest for almost 18 months before releasing it. 100% 3 Fonteinen."

Season 2019-2020, Assemblage #41. Bottled on 13/02/20. "The one that knows it all, still has to be born” as Armand would say. From time to time, we still get surprised by some of the results after blending lambics. Like this Golden Doesjel. While it was intended to be a Golden Blend, and despite the use of very potent jyoung lambic, the fermentation in the bottle did not continue. And it remained flat. This blend was made with lambics from three barrels, originating from three brews with three different brewers (of which 50% 3 Fonteinen brewed lambic). A nice gentle sipper."

Season 2019-2020, Assemblage #77. Bottled on 23/09/20."This specific Oude Kriek Intens Rood has macerated for almost 10 months on five different lambics from two barrels. Another four different lambics from another two barrels were used in the blending process. The final fruit intensity was about 442 grams of sour cherries per litre of Intens Rood.
100% 3 Fonteinen."

Season 2018-2019 Assemblage #56. bottled on 25/03/19. "This specific Cuvée Armand & Gaston was blended with lambikken from six different barrels and five different brews, of which the oldest was brewed in the first days of 2016, more than five and a half years prior to the release. Almost half of the blend consists of oude lambikken. This bottle has been aged for well over two full years in our own cellar, before being released."

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."

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

Lambic matured with Belgian Muscaris grapes.

"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."

"Oud Beersel brewery was founded in 1882 by the Vandervelden family. VANDERVELDEN 140 was crafted in honor of our founder, and is a blend of Oude Lambiek selected from 3 foeders."

Blend of different lambics aged in "oude Pijpen" (650 liter barrels used to transport Porto from Portugal to Belgium, these are between 60 and 120 year old barrels).

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 19/20 Assemblage #76. bottled on 16/09/2020. "For this specific Oude Kriek, we macerated sour cherries for more than eleven months on two-year old lambik and in a single oak foeder. The lambikken for maceration and blending originate from three barrels and six different brews. 100% 3 Fonteinen brewed lambik."

Apricot lambic made with apricots from South Tyrol.

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

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.

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.

"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."

"Our Old style Kriek with cherries of the Schaarbeek variety is a variation of our Old Kriek. This beer is made with 100% organic Schaarbeek cherries, all grown ourselves. This type of cherries is becoming ever more rare, when they used to be omnipresent in the region for the production of Old Kriek. So we decided to start growing these ourselves on a couple of fields close to the brewery. 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, and of course the added authenticity of the one and only Pajot kriek. Schaarbeek cherries are ever more scarce, which is a pity. After all, it is the original cherry variety for the fruit beers of the 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."

"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."

Season 2020-2021 Assemblage #30. bottled on 23/02/2021. "For this particular geuze, we blended four lambics brewed by ourselves and one lambik from another, fairly new small traditional lambik brewery. The lambics originate from four different oak barrels. Three of the lambics used were between 25 and 27 months on the date of bottling. One of the two-year old lambics was brewed with the Witte van Vlaanderen wheat variety, and was cultivated in Pajottenland by our Cereal Collective."

"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."