Lambic with Japanese plums from Kishu

Young lambic from De Troch matured with Japanese strawberries.

Assemblage #26. bottled on 08/03/18. Blend made with 100% lambic brewed by 3 Fonteinen from 6 different barrels originating from 5 different brews. The 3 year old lambic accounts for almost a third of this blend.

Blend of 3 year old lambics primarily aged in foeders used for the maturation of Brunello di Montalcino.

Assemblage #79. bottled on 26/09/18. Blend made with 100% lambic brewed by 3 Fonteinen from 6 different barrels originating from 9 different brews. 48% consists of semi-old and old lambic from 5 deiffernt brews.

Assemblage #81. bottled on 03/10/18. Blend made with 100% lambic brewed by 3 Fonteinen from 8 different barrels and originating from 9 brews. This blend contains 47% matured and old lambics from 6 different brews.

"Blueberries grow wild in the Ardennes forests. The wild blueberries are harvested in the region of Vielsalm. The Blueberries (Vaccinium Myrtillus) are added whole (no juice) to the lambic in a ratio of 40 kg to 100 liters of young lambic. This Blueberry Lambic contains only wheat, barley malt, hops and Blueberries. Not pasteurized, no artificial sweeteners, flavors or colorings."

Season 18/19 Assemblage #13. bottled on 11/12/18. Blend made with 100% lambic brewed by 3 Fonteinen from 6 different barrels originating from 12 different brews. 45% consists of semi-old and old lambic from 6 deiffernt brews.

Season 18/19 Assemblage #57. bottled on 21/12/18. This Hommage has macerated for 4.5 months with the organic raspberries and sour cherries. The lambics used come from 6 different barrels and originate from 5 different brews.

Season 18/19, Assemblage #66. bottled on 18/04/19. This specific Oude Kriek has macerated for 6 months with the cherries oak foeders. The lambics in this blend come from 7 different barrels and originating from 7 different brews from 3 Fonteinen. The final fruit intensity is of 356 grams of sour cherries per liter of Oude Kriek.

Season 18/19 Assemblage #41. bottled on 21/02/19. Blend made with 100% lambic brewed by 3 Fonteinen from 4 different barrels originating from 5 different brews. The oldest lambic was brewed on 24th April 2015 which brings the average of the lambics used to 23 months when bottling.

Young lambic from De Troch matured with Japanese Peaches

Oude Kriek with 250g of Scharbeekse Cherries per liter of lambic.

Lambic matured with Nectarines, 40kg of fruit for 100 liters of beer.

Season 2018-2019 Assemblage #76. bottled on 23/05/19. Blend made from 5 different barrels (including an Amontillado Sherry barrel) originating from 7 different brews. The Oude Lambic comes from 2 different barrels and two different brews and represents around 40% of the blend. The oldest lambic was brewed on 12th January 2016. The average age of the lambis at bottling is 19 months.

Assemblage #83. Bottled on 13/06/2019. This specific Intens Rood has macerated for six months on its fruit. The lambic in this blend originate from two different barrels and two different brews. Final fruit intensity of 475 grams of sour cherries per liter of Intens Rood.

"Oude Geuze VAT 108bis, the successor of the prizewinning VAT 108, was made with the very last filling of foeder N°108. Strong, robust & balanced with a touch of volatile acidity. Brewed on April 27th, 2016, bottled on November 28th, 2018."

Blend of different lambics aged in "oude Pijpen" (650 liter barrels used to transport Porto from Portugal to Belgium, these are between 60 and 120 year old barrels).

"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."