Lambic with Japanese plums from Kishu

Young lambic from De Troch matured with Japanese strawberries.

This particular Hommage has macerated for 6 months with organic raspberries and cherries, and the final fruit intensity is 350 grams of fruit per litre. While blending, local honey was added.

"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."

Season 18/19 Assemblage #9. Bottled on 28/11/18. This particular Hommage has macerated a bit more than 6 months.The maceration ratio is 72% raspberries and 28% cherries.

Season 18/19 Assemblage #42. Bottled on 25/02/19. This particular Hommage has macerated 4.5 months with the fruits The one-year and two-year lambics come from 6 different barrels and from 7 different brews. Final fruit intensity is of 350 grams of fruit (76% raspberries and 24% cherries) per liter of Hommage.

Season 18/19 Assemblage #57. bottled on 21/12/18. This Hommage has macerated for 4.5 months with the organic raspberries and sour cherries. The lambics used come from 6 different barrels and originate from 5 different brews.

Young lambic from De Troch matured with Japanese Peaches

Season 18/19 Assemblage #33. Bottled on 24/01/19. This particular Hommage has macerated nearly 6 months with the fruits The one-year and two-year lambics come from 5 different barrels and originate from 5 different brews. Final fruit intensity is of 350 grams of fruit (76% raspberries and 24% cherries) per liter of Hommage.

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

Season 18/19 Assemblage n°103 bottled on 22/08/19. For this specific Framboos, summer raspberries were used. Maceration was short to nicely fuse the fruitiness, fruit acids and soft lambics. The used lambics come from 3 different barrels and 5 different brews, two from Lindemans (80%) and three from 3F (20%).

Season 18/19 Assemblage #71. Bottled on 09/05/19. This particular Hommage has a final fruit intensity is 353 grams of fruit per liter of Hommage. The lambics originate from 4 different barrels and 6 different brews.

Lambic aged with green walnuts. Limited edition.

Season 18/19 Assemblage #106. Bottled on 30/08/19. This particular Hommage has a final fruit intensity of 352 grams of fruit per liter of Hommage. The lambics originate from 4 different barrels and 4 different brews. Lambics originate from 3 Fonteinen (40%) and Brouwerij Lindemans (60%).

Lambic matured with Cassis (Black Currant). Around 300 grams of fruit per liter of lambic.

Lambic matured with blackberries. Around 300 grams of fruit per liter of lambic.

Lambic matured with a fine berry selection (Blackcurrant, red currant, strawberry, raspberry, blackberry and wild blueberry). Around 300 grams of fruit per liter 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."

"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."

Pack Consisting of a Groseille à Maquereau verte 2019-2020 and Tilquin Mûre 2019-2020.

Season 18/19 Assemblage #110. Bottled on 19/09/19. "For the first time ever, we have blended raspberry lambic and sour cherry lambic rather than macerating both fruits together, in order to find balance throughout the increasing fruit varieties. The fruit proportion is 83% raspberries and 17% sour cherries, the lambics originate from 6 different barrels and 5 different brews (25% 3 Fonteinen lambic, 75% Lindemans)."

Season 19/20 Assemblage #10. Bottled on 11/12/19. "For this Hommage, we blended a co-maceration of raspberries and sour cherries – but we switched the fruit proportions – with a small batch of pure frambozenlambik. Consequently, this Hommage is somewhat out of the ordinary. The average weighted maceration time is 5,5 months and the final fruit intensity is 493 grams of whole fruits per litre of Hommage. The proportion of sour cherries is 54% vs. 46% of raspberries; the latter all sourced at Ferme Framboos. Finally, we also used a sizeable portion of two-year old lambik, brewed in the beginning of 2018. All lambikken originate from four different barrels and six different brews." First Magnum of Hommage

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.

Pack Consisting of 3 different Tilquin: Oude Gueuze 2019-2020 (7%), Groseille a Maquereau Verte 2019-2020 (5.5%) and Oude Quetsche 2019-2020 (6.4%).

"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."

Raspberry lambiic.

Raspberry lambiic.

"The Framboise Boon is a spontaneous fermentation beer with young Lambic from Lembeek, matured in oak barrels, with ripe raspberries and a small amount of cherries. The delicate taste of Lambic, combined with the velvety taste of raspberry make Framboise Boon a very pleasant aperitif-rosé beer. The brewery guarantees quality by the use of 300g of raspberry per liter of beer."