"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 young & old lambics, with wine from beetroot. The beets were carefully selected and harvested from our own field. This blend consists of wood aged beet lambic and beet pomace from maceration. Fermented, aged & bottled on the farm."

"To create the Roasted Oolong Tea Sparkling Infused Lambic, one-year-old Lambic was infused with roasted Oolong tea for about four weeks. This tea, especially popular in Asia, is slightly oxidised and was then roasted in the traditional way. This results in a rich flavour, with a certain spiciness and some toasted notes. Thanks to the re-fermentation in the bottle, these flavours blend into one harmonious whole."

"De smaak is complex en volmondig zoals de muziek van François Servais.
Complex met een elegante zuurbalans. Volmondig met een stevige schuimkraag.
Het aroma is beperkt fenolisch, met een wat vanille uit de eikenhouten foeders. Gebotteld op 22 februari 2024.
Selectie gemaakt door Frank en Jos Boon voor ’10 jaar’ Villa Servais.
15% Lambiek uit foeder nr 48, en 15% uit foeder nr 145.15% komt uit foeder nr 75 die werd gebouwd in Antwerpen in 1890.
55% Lambiek uit foeder 68, en ook deze foeder is meer dan 125 jaar oud."

"Maceration of young and old lambic with three varieties of sour cherries."

"The Craft :
We macerated the mirabelles using our Boerenerf Double Maceration method: first 24 hours without lambic, then six weeks with young lambic, followed by a maceration on old lambic. Afterward, it underwent a three-month clarification period in foeder.

Experience :
Mirabelle plums are a specialty from Alsace — fresh and fruity with hints of almond. At Dettling Les Vergers in Westhoffen, you'll find local seasonal fruit. They pair well with soft cheeses, light poultry dishes, and almond or fruit-based desserts. They also shine in summer salads with arugula and walnuts. "

"Spontaneously fermented lambics, aged in oak barrels and macerated with fresh mirabel plums. Unfiltered beer with refermentation in the bottle."

Deep Red Winter 2025 is a curated selection of three 75cl bottles - Geuze 1871, Kri-vino 2024 (Blend of Cherry wine & Bourbon BA lambic), Terroir 2024 (Lambic w. Schaarbeekse Kriek)

"Blend of young and old lambics with maceration of locally picked schaarbeekse krieken."