"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."

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

Organic lambic matured with organic cassis (Black Currant). Around 300 grams of fruit per liter of lambic.

"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."

"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."

"Blend of young & old lambic with quince wine. Three varieties sourced from two local farmers. The fruits were hand-picked from the orchards. We press the fruit and let it spontaneously ferment in lambic barrels. Fermented, aged & bottled on the farm."

"Blend of young and old lambics with maceration of rhubarb. Infused with vervein from the garden. The 3 varieties of rhubarb are grown on the Neerhof. An organic farm where brother Joppe Eylenbosch manages land and livestock. Fermented, aged & bottled on the farm."

"Blend of young & old lambics macerated with Mirabelle plums from the Alsace wine region."

"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."