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

"Kriek Lambiek is flat due to the bottle fermentation being limited. This to maximise the fruit aromas and flavours. The content of sour cherries (Prunus Cerasus L.) is about 40kg per 100l Kriek."

"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."

"A thirst quenching session beer, Sour Suzy mimics a classic German brewing technique (sour mashing) to impart a light, refreshing tartness. No hop bitterness & very low hop profile. Sour Suzy is not your typical session beer – rather it delivers something a bit more obscure and intriguing. It drinks as refreshingly as a glass of lemonade. The grain bill includes a healthy portion of wheat, while citrusy hops lend bright notes to the aroma which are accentuated by the addition of Makrut lime leaves."

"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."

"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 one Tilquin Gewurzt 2020-2021 and one Tilquin Oude Gueuze 2020-2021

Pack consisting of a Tilquin Pinot Gris 2020-2021 and a Tilquin Oude Gueuze 2020-2021

Pack consisting of one Tilquin Riesling 2020-2021 and one Tilquin Oude Gueuze 2020-2021

"Barrel-aged wild blond beer with elderflower. Once a year we brew a special blend for Dauw. After initial fermentation, when sugars are still present, we infuse the beer for one day with freshly picked elderflower. This results in an overwhelmingly aromatic beer, which becomes more rounded after long barrel aging. By mixing 3 years of vintages, we bring a lot of complexity to the beer. The young barrels add bitterness and floral scents, whereas the older barrels add ripeness and soften the character. Dew is a nice sour beer with rich elderflower, green pepper and citrus. In its aftertaste you can find the soft bitterness and the long lasting tones of spring blossom aromas." BBD is 18/02/2024

"Doorn is a barrel-aged wild dark beer with 160 g/L local black berries. A vinious, sour and rich beer filled with aromas of coconut, vanilla and dark fruit. Aged for 30 months on oak barrels. Doorn is an extremely limited single barrel release." best before is 18/11/2023

"Grondslag is a bière de coupage composed of our oldest and best barrels. It is created to let you experience the natural flavours of barrel-aged beers, without additions and without carbonation. This really brings out the texture of the beer. Grondslag is a beer close to our core; a beer that shows the power of blending and the purity of aging." best before is 07/10/2023

"Wild dark beer aged on pino sherry barrels. A festive and luxurious beer with sour and sherry like flavours. Made to enjoy during the holidays and to share. Jubel has aged for 18 months on wooden barrels." BBD is 27/08/2023

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."

Oude Kriek made with 100% Schaerbeekse cherries.

BA blond sour beer (Zure van Tildonk) aged with sour cherries and then aged six more months in Whiskey barrels from Brouwerij Het Anker.

"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."

"Barrel-aged wild ale with damson plums. Gekwetst is a winelike beer with an outspoken fruity character. This second batch contains four times the amount of fruit as the previous, with strong, juicy sour notes as a result. The nose has candy and stonefruit, while the finish is dry with a mild bitterness. Gekwetst was aged on a single barrel for 21 months, but its barrel character is very subtle, keeping full focus on the damsons. Highly recommended for people who enjoyed our beer Fabel."

"Sour farmhouse tripel fermented with apricots" BBD is August 2024

"Higher ABV lambic aged in whisky casks from Goulden Carolus."

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 #12. Bottled on 13/12/19."For this Hommage iteration, we blended about one third of kriekenlambik with two thirds of frambozenlambik, both macerated on stainless steel. The weighted average maceration time was four and a half months. While macerating and blending, we used lambikken originating from 4 different barrels and 6 different brews. The final fruit intensity amounts up to 413 grams of fruit per litre of Hommage. Finally, we added some honey just before bottling. 100% 3 Fonteinen."

Season 2019-2020, Assemblage #71. Bottled on 17/06/20."For this Hommage iteration, we blended a kriekenlambik (26%) with a frambozenlambik (74%), both macerated on stainless steel. The weighted average maceration time was six months. While macerating and blending, we used lambikken originating from five different barrels and nine different brews. The final fruit intensity amounts up to 376 grams of fruit per litre of Hommage. 100% 3 Fonteinen."

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 2019-2020. Assemblage #74. Bottled on 02/09/2020. "For this Schaarbeekse Kriek, we macerated locally grown and manually harvested sour cherries for almost fourteen months in wooden barrels, with both one-year and two-year old lambik. The final fruit intensity is about 350 grams of Schaarbeekse per litre of finished Schaarbeekse Kriek. The average age of this beer upon release will be around two-and-a-half years. 100% 3 Fonteinen."

Season 2020-2021, Assemblage #15. Bottled 13/01/21."This is not “any” Oude Kriek, this is Zéér Oude Kriekenlambik. Instead of using one- and two-year old lambik for maceration and blending, this time we used 36% three-year old lambik (yes, like in more than thirty-six months) and 58% two-year old lambik.
The lambikken come from twelve different barrels and eleven different brews. This blend consists of 60% 3 Fonteinen lambik. The final fruit is at 340 grams of sour cherries per litre of this Oude Kriek."

Brewed in Autumn 2019 and aged for 16 months in oak barrels to develop the funky / sour characteristics before being bottled and aged for another 10 months.

"For this collaboration with Vino di Proceno, they came to bring us their white wine lees straight from their vineyard in Italy! We added some Petit Manseng pomace and left the beer to rest for a year in barrels. A pure hybrid creature!"BBD: 05/08/2024

Pastry Sour brewed with cherries and lactose and then aged for 6 months in Burgundy Pinot Noir barrels. BB is 20/20/2023

"Aoltbeer is the historic beer of Münster. The beers in this blend matured on average for 14 months in red wine barrels. In this time the beer developed its fruity and wine-like character. To this small batch no. 11-2021 we added locally grown "Hauszwetschge" plums. This luscious beer let you feel the last rays of the summer sun. Product with taste evolution in the bottle."

"Fliärblome is a blend of spontaneous wheat beer with elderflowers and young Aoltbeer. Sour and refreshing with the taste of elderflowers."