"A well thought-out blend of the finest spontaneously fermented lambics of different ages, 100% matured in oak barrels with refermentation in the bottle." This makes a much smoother and less acidic gueuze

Special Gueuze blend made for Grill-Resto Boelekewis (Beersel).

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch infused with hibiscus flowers

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch aged in a Gouden Carolus Single Malt barrel. Limited edition of 256 liters.

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch aged in a barrel of Spirit of Meander. Limited to 301 liters

"An intense Kriek made from three varieties, macerated with young and old lambics. This surprising blend underwent an extended maturation of seven months in Bourbon whiskey barrels, enhancing the depth of the Kriek."

" A harmonious blend of our kriek lambic and Pinot Noir wine, made with grapes from Alsace and aged in oak barrels. The expression of Pinot Noir has inspired us for years. With this bottle, we dance between two traditions."

"A vinous Kriek crafted from three varieties, macerated with young and old lambics. After maceration, this traditional Kriek underwent extended aging in ex-Amarone, Ripasso, and Recioto wine barrels from the Valpolicella wine region."

"Blend of young lambic macerated with cherries, matured in Bourbon whiskey barrels and cherrywine, infused with Bourbon vanille. A mixture of three varieties of organically grown cherries. After tasting, we decided to bottle/keg this blend pure, without refermentation. In this way we preserve the vinous character."

Pack Containing 3 bottles (same price as on Boerenerf's website): 1 x Avondrood (Oogst 2023) - 75 cl (6,50% vol. alc.), 1 x Kriek Amarone (Oogst 2023) - 75 cl (6,85% vol. alc.) & 1 x Kriek Bourbon (Oogst 2023) - 75 cl (8,70% vol. alc.3

"Discover our unique Earl Grey Tea Lambic, refermented in the bottle. The infusion of lambic with Earl Grey tea gives the beer a fruity character from the bergamot fruit, combined with a subtle tea note. This harmonious blend provides a refined and refreshing taste experience that can appeal to both beer and tea lovers."

""The 2023 edition of this natural and sparkling sour cherry Lambic beer, born from the meeting of two glorious traditions, the Traditional Method for sparkling wines and spontaneous fermentation for Lambic beers. Oud Beersel cherry lambic is drawn in the bottle with the addition of the liqueur de tirage, which consists of sparkling wine yeast and sugar for secondary fermentation. The beer then ages for fourteen months in the bottle before being finished according to the "traditional method". This process allows the development of fine carbon dioxide which is trapped in the bottle and which makes the Lambic sparkling. The application of riddling and disgorging eliminates the yeasts present in the bottle. No added sugars by adding an expedition liqueur. The result is a BRUT and sparkling fruit lambic beer with an impressive palette of flavors."

"New edition of this natural, sparkling Lambic beer, combining Méthode Traditionnelle for sparkling wines and spontaneous fermentation for Lambic beers. Oud Beersel’s Lambic is bottled with ‘liqueur de tirage’ (sparkling wine yeast and sugar) for secondary fermentation, maturing for at least nine months. This process creates fine carbon dioxide gas, making the Lambic sparkling. ‘Remuage’ and ‘dégorgement’ remove the yeasts, with no sweetening added. The result is a BRUT sparkling Lambic beer with an overwhelming flavor profile."

"Discover our unique Sweet Osmanthus Lambic, refermented in the bottle. The Osmanthus Fragrans, also known as Sweet Osmanthus, is a shrub that is mainly found in Asia. As the name suggests, it imparts a fantastic aroma to the beer, reminiscent of a bouquet of flowers from the Far East. The Lambic harmoniously blends with the fruity and floral notes of the flower."

Blend of different lambics macerated with rhubarb & elederflowers.

Blend of different lambics macerated with elederflowers.

"To celebrate our fifth anniversary, we proudly present the Eylenbosch Cuvée Jubilée. This exclusive Oude Gueuze has been carefully blended and bottled in a limited edition of only 777 magnum bottles and 2.222 75cl bottles. This beer originates mostly from our oldest foeder in which lambics from different barrels and foeders were blended and aged further together. The weighted average age is 3 years, with inclusion of our oldest lambic from our first brew in 2019 and our latest youngest lambic, to complete the circle for this unique beer."

Magnum. "To celebrate our fifth anniversary, we proudly present the Eylenbosch Cuvée Jubilée. This exclusive Oude Gueuze has been carefully blended and bottled in a limited edition of only 777 magnum bottles and 2.222 75cl bottles. This beer originates mostly from our oldest foeder in which lambics from different barrels and foeders were blended and aged further together. The weighted average age is 3 years, with inclusion of our oldest lambic from our first brew in 2019 and our latest youngest lambic, to complete the circle for this unique beer."

Lambic matured with Belgian Malvasia grapes (+/- 300 g/l)

Lambic matured with Belgian Malvasia grapes (+/- 300 g/l)

Season 2017-2018. Assemblage #57.. bottled on 22/05/18. "This particular Cuvée Armand & Gaston has been blended with lambics from 7 different barrels and originating from 9 different brews. The oldest portion of lambic was brewed on the 21st of October 2014. While blending, some local honey was added."

"Beer of spontaneous fermentation, the Oude Roussanne Tilquin à l'ancienne is made from the fermentation of 260 g of Roussanne grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Riesling Tilquin à l'ancienne is made from the fermentation of 325 gr of Riesling grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Mourvèdre Tilquin à l'ancienne is made from the fermentation of 185 g of Mourvèdre grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Pêche Jaune Tilquin à l'Ancienne is made from the fermentation of 230 g of peaches by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Pêche Jaune Tilquin à l'Ancienne is made from the fermentation of 230 g of peaches by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Pinot Meunier Tilquin sur marc is made from the fermentation of 100 g Pinot Meunier pomace (pressed grapes) by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Viognier Tilquin à l'ancienne is made from the fermentation of 250 g of Viognier grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

Pack consisting of six bottes of lambic that we are loving right now, and so are offering them in a pack with a 10% discount. From Left to right: Den Herberg Oude Gueuze, Boerenerf Kriek Bourbon, Lindemans Cuvée Lambikstoemper 2019, Cantillon Saint Lamvinus 2022, De Cam Oude Lambiek 2018 & 3 Fonteinen Schaarbeekse Kriek Oogst 2019 19/20 Assemblage n° 74.

"This is a 100% Eylenbosch Oude Lambiek. A Blend of 2, 3 and almost 4 year old lambics with a weighted average of 3 years and 1 month. Lambics from 6 different brew dates were selected out of 5 different barrels (225 L). This is the typical "platte" (flat) lambic, becasue no young lambic was added. No carbonaton"

Season 2023-2024, Assemblage #5. Bottled on 22/11/2023. "For this Perzik, we macerated white peaches from Ludo Rosseels from Gelrode, Vlaams-Brabant, Belgium. Maceration took four months and happened in a small wooden barrel. We used lambikken originating from four different barrels and ten brews. The majority of the lambikken used were three years old, aside two-year and one-year old lambikken. The weighted average age of this blend is more than 14 months and the final fruit intensity 363 grams of white peaches per litre of Perzik. Two thirds of the lambikken were brewed with locally sourced grains. 100% 3 Fonteinen."

Season 2023-2024, Assemblage #26. Bottled on 07/12/2023. "For this Wijnbergperzik, we macerated vineyard peaches from the field of Ludo Rosseels, Gelrode, Brabant, Flanders. For macerating and blending, we used one- and two-year lambikken, originating from eleven different brews and five different barrels. The peaches macerated for more than three months on wooden barrels. The final fruit proportion is 398 grams of vineyard peaches per litre of Wijnbergperzik. About 70% of the cereals for this pure 3 Fonteinen blend used were sourced from our Cereal Collective."

Season 2022-2023 Assemblage #53. Bottled on 07/03/2023. "For this Oude Geuze, we blended three different barrels of lambikken, originating from seven different brews, brewed by two different brewers. A blend of one- and three-year old lambikken, in a portion of respectively 55% and 45%. On the date of bottling, the weighted average age is therefor almost 26 months. The 3 Fonteinen lambikken make 75% of the blend, and 75% of this volume has been brewed with local wheat and barley. While bottling, we added a bit of honey to the blend."

"A traditional gueuze, blended with 1, 2 and 3 year old lambic. Barrel aged and bottled on the farm."