Spanish Brandy barrel aged sour quadrupel with blueberries.

"Smauk is a dark Sour Ale brewed with oak smoked malts from Vloermouterij Masterveld. After 14 months in barrels this beer came out with notes of bitter chocolate, wood and blood orange. Bottled August 2022, 1100 bottles."

"Mix of strong tripel like blond top fermenting ale, with lambic from 3 Fonteinen."

Season 2022-2023 Assemblage #11. bottled on 24/11/2022. "For this specific Oude Geuze, we blended lambikken from three different barrels and six different brews, brewed by both Brouwerij Lindemans (33%) and ourselves (67%). More than half of the lambikken were two-year and three-year lambikken, rendering the weighted average age of the blend upon bottling to more than 22 months. All cereals used with the 3 Fonteinen brews were sourced in our own Cereal Collective."

Gueuze made with a blend of easy-drinking lambics

"In the past Port wine was shipped to the harbours of Bruges and Antwerp on wooden barrels of 650 liters, called ‘pipes’ or ‘pijpen’ in Dutch. Some of these barrels were purchased by Lambic breweries and have contained Lambic for many generations. Some barrels have been circulating in other, some defunct, Lambic breweries before finding their final place in the barrel cellars of Oud Beersel. We have blended the finest Lambics of on average 20 months old matured on these ‘old pipes’ of between 60 and 120 years old, to create an Oude Geuze with the characteristics of these old barrels."

You'll get a random label amongst the 6 avaialble. "In 2024, 150 years will have passed since the birth of Louis Thevenet; a famous painter from Halle. To celebrate this occasion, Brewery 'Den Herberg', in collaboration with 'den AST' and 'Villa Servais', developed a 'Geuze Thevenet.' It is a unique blend of eleven different barrels of lambic, aged in old (red and white) wine barrels made out of French and American oak. Kloris Devillé from Den Herberg describes the geuze as follows: "This 'Oude Geuze' has a lively palette of flavors, much like one might find in a masterful painting. The subtly woven minerality forms a canvas on which the depth of the composition is built, while the complexity of the geuze, thanks to the former red and white wine barrels, unveils a rich and varied palette of aromas and flavors, almost like masterful brushstrokes.". Six different labels were designed, each featuring a different painting by Thevenet from the collection of 'den AST'. This allows beer enthusiasts to simultaneously enjoy works such as 'Hôtel de Bruxelles', '’t Wit Paard', 'De Weg-Om', and 'Onze-Lieve-Vrouw van Halle onder stolp'. It's a little preview of the grand Thevenet exhibition, which will be on display on March 23 (2024), at 'den AST' and 'Villa Servais'.." Percentage of 3 YO old lambic is higher than in the Gueuze Devillé.

Whole blackberries from their own farm aged for four months in lambic that was at least one year old.

"Boon Geuze Mariage Parfait has an alcohol content of 8%. It consists of 95% mild lambic, aged at least three years and specially reserved for this purpose, and 5% young lambic. The latter provides the fermentable sugars and wild yeasts. After mixing in a vessel of 25,000 litres, the wort (unfermented mixture) is filtered and chilled. If we are bottling, we bring it back to fermentation temperature. The bottles are placed in a climate-controlled space for the secondary fermentation. This is followed by maturing at low temperature for at least 6 months. Want to know the bottling date? Simply subtract 20 years from the “best before” date!
The soft, mildly sour berry taste, harmonises with the oak barrels’ aromas in which Geuze Mariage Parfait has ripen. The body speaks of vanilla followed by a bitter aftertaste of cloves that becomes increasingly intense. Sublime."

"This beer matures for 12 months in oak barrels with our indigenous yeasts and bacteria. At the end of maturation we add a selection of ancient varieties of local peaches"

"This beer matures for 12 months in oak barrels with the indigenous yeasts and bacteria from our vineyards. At the end of maturation, we add fresh elderflowers and a selection of white grapes we grow on Berici Hills. Unfiltered, bottle conditioned. Beer in evolution."

"Bold acidity and bright fruit work in concert in this variation on a theme of 2017 release Acid Jam. The spirited call and response of fresh orange zest and rich oak deliver a sweet and sour treat. Burst Into Song was housed in four different barrel types. White Wine (Chardonnay) barrels held 55% of the beer, and Rum accounted for 25%. The remaining 20% was split in equal measure between Triple Sec and Bourbon."

Raspberry lambiic.

"An oude geuze, based on 4, 5, 6, 7 year old lambic, 100% oak aged, Belgian, artisanal and delicious."

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

Blend of young & old lambics

400gr kriek/liter

"Standing beer is brewed in the summer and fermented with ale yeast in our coolship at ambient temperatures. The wort is made from barley, spelt, rye and European hops. Maturation takes place in large oak casks with wild yeast and bacteria, until the winter. Finally the beer is dry-hopped with whole-leaf hops and bottle conditioned for several months before release."

"Our new beer from the WILD series is the result of an experimental approach to brewing, where each bottle hides the story of "second-use" fruit. These peaches, apricots and raspberries, which were previously used to ferment our other beers, have found a new life, adding unique flavor notes to this unique drink. Thanks to this innovative method, fruit accents are more refined and their taste is subtle and multidimensional. The lightness of this beer is achieved thanks to gentle fermentation, which allows for the extraction of the best features of wild yeast, while harmoniously combining them with fruity sweetness."

"A two-year-old beer of mixed fermentation, which spent the first 10 months in a foeder, then we added freshly harvested Riesling grapes from a vineyard in Lower Silesia. For the next 10 months, the beer fermented in wooden barrels. After bottling, the beer refermented in the bottle for an additional 6 months."

"Grodziskie Beer 2023, specially crafted for the 2024 Grodziskie Beer Day! This unique brew is based on oak-smoked wheat malt. Fermentation was carried out using a special blend of wild yeasts and bacteria. The beer matured in barrels for eight months, gaining depth of flavor and aroma. Before bottling, fresh pears were added, which were smoked in-house."

Lambic matured with Peaches, 1000 kg of fruit for1500 liters of lambic.

"These particularly tasty oranges are grown in Sicily and are of the moro variety. We not only squeeze all the juice from them, but zest them first. A nice day of pressing 400 kg of oranges. Both the juice and the zest are covered with a bit of lambic in a stainless steel tank where it can start to ferment. After a couple of days, we cover them completely with lambic of at least one year old until the tank is full. This is left to ferment for about six months so the lambic can absorb all the aroma from the oranges. After refermentation in the bottle for another half a year, we get a sparkling orange infused lambic. Spoil yourself and get one while you can! Limited quantity available."

"A blend of Den Herberg, Lindemans and De Troch lambics. Aroma of wet farmland, medium lactic acidity, full mouthfeel, coats the tongue. Citric and grain flavours are well balanced. Very refreshing and drinkable."

Blend of 1, 2 & 3 YO Eylenbsch lambics brewed at De Troch.

Blend of lambics with sour cherries

Blend of lambics with Schaarbeekse sour cherries

"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"

"Maceration of lambics with mirabel plums and muscat grapes from the Alsace wine region."

"Beer of spontaneous fermentation, the Gueuze Tilquin 40-60 is made from the blending of 40 % 1 year old and 60 % 2 years old lambics, matured in oak barrels. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Gueuze Tilquin 60-40 is made from the blending of 60 % 1 year old and 40 % 2 years old lambics, matured in oak barrels. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Kriek de Schaerbeek Tilquin à l'ancienne is made from the fermentation of 320 g of Schaerbeek cherries by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle"

Season 2022-2023 Assemblage #81. bottled on 28/06/2023. "For this Oude Geuze, we blended lambikken originating from three different barrels and eight different brews. Lambikken were brewed at 3 Fonteinen (60%), Lindemans (1/3) and De Troch. More than three quarters of the blend consist of two- to more than five-year old lambikken, rendering the weighted average age up to more than 35 months on the moment of bottling."