Unblended 3 year old Lambic brewed in 2015.

Unblended 3 year old Lambic brewed in 2014 and bottled in 2017.

Unblended 3 year old Lambic brewed in 2015.

Berslais Kadet aged 12 months in lambic barrels which resulted in a spontaneous fermentation of the beer. BBD is 10/01/2023

Lager brewed with fresh hops. This years version was brewed at DOK.

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

Kölsch brewed in Brussels

"Minne - Wild blonde ale with Japanese flowering quince. Minne was made with tiny quince apples from the food forest. Quince symbolises love and friendship, cherishing something or somebody, opening your heart to life. Picking the apples requires dedication, because they cling to their branches like there's no tomorrow, amid long sharp thorns. All you can do is approach them with care and respect, like you would a loved one."best before is 09/02/2023

Please only purchase this if you've bought a La Vie Est Solidaire on the 27th October 2021 and asked us to "proxy" via email (by sending us your order confirmation and ID) and we've confrimed pickup has been done. If you have not yet recieved an email from us confirming pickup has been done, please hold on buying this until we've confirmed all is ok and we have your beers in our warehouse. Purchasing this won't get you this bottle if it has not been purchased from the Cantillon online sale, it's just a packaging and pickup fee.

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

A blend of 8 months to 2 years old lambic matured with rhubarb at a ratio of around 300 grams per liter.

"A 50/50 blend of barrel aged Gold with fresh Gold that has just completed primary fermentation. This composition of aged and fresh beer is what we had originally intended for our Gold. It didn't end up like that though, as Gold is 100% barrel aged. We love the fresh fermentation esters and bright hop character we get in our young fermentations. This is what we focus on in beers like The International & As It Were (coming in November). But we can't hide that we also love the apparent funk, creamy mouthfeel and complex fermentation flavours of aged beer. We dont think of this blend as being a best of both worlds, but more an attempt (and this is only the first one) to marry these flavours harmoniously. One of the beers that really got me thinking about making mixed culture beers a...

Apricot lambic made with apricots from South Tyrol.

Apricot lambic made with apricots from South Tyrol.

Raspberry Lambic made with 1000 kg of Rubus idaeus "Fallgold" raspberries matured in 1500 liters of lambic.

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

Lambic brewed in 2015 aged with quince. Bottled on 22/06/2019

Blend of Oud Bruin and Lambic from 2016 aged with 15% Nothern Blueberries on 22/06/2019.

Quince lambic obtained by maturing1000 kg fresh local quince (Cydonia Oblonga) on 1500 liters of lambic for more than a year. Bottles have either a silver or a blue label (see both pictures).

Barrel Aged Farmhouse Sour, macerated with only locally (within 500 m around the brewery) foraged ingredients like sloeberries, dandalions, rosehip, pinecones

"Mixed fermentation wild ale with saccharomyces cervisiae yeast, brettanomyces and lactobacillus fermented in oak barrels which previously contained portuguese Moscatel white wine for 18 months."

Berliner Weisse referlented with Grolleau grapes from Nestor Vin. 2023 Edition BBD is 13/11/2024

"Gose-style sour ale aged for 6 months in Viogner barrels. The salinity mixes perfectly with the tannins from the oak leading to a super sesssionable ale"

"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."

"This March we dove into our recipe notebooks looking for ideas to inspire the ultimate session-able stout recipe. Here is Ostara Stout our take on the concept of 'Dublin Stout'. Brewed to be complex but quaffable. We took some of our imperial stout tricks and adapted them to a lower ABV base recipe. The result has layered malts with some lovely soft chocolate notes finished with a nice hop zing to help clean the palate. Sláinte."

"Brewed with German Pilsner malt, Saaz hops, Galway water and our favourite lager yeast. Beautifully clean and crisp with classic bready malt. A long lagering gives this beer a smooth and crisp finish"

Saison with Czech hops. BBD is 30/10/2024

"Farmhouse Sour brewed with Belgian malts and Belgian hops, with Morpheus yeast, macerated with sloeberries."

"Live, craft vinegar made with cider from the Cidrerie du Condroz. Acetified in oak barrels in Brussels."

"Live, craft vinegar made with Rosé de Gambrinus from Brasserie Cantillon. Acetified in oak barrels in Brussels."

"Live, craft vinegar made with Kriek from Brasserie Cantillon. Acetified in oak barrels in Brussels."

"Lively and craft vinegar made with a 2019 Lambic from Brouwerij 3 Fonteinen. Acetified in oak barrels in Brussels."

Single malt (pils) and single hop (mosaic) session ipa