Natural wine. Variety: Xarel·lo; Origin: Sant Pere de Ribes (Garraf); Soil: Calcareous, clay.

Alcoholic fermentation with indigenous yeast present on the grape skins, bottled without filtering, clarifying or stabilizing. No additives, just fermented grapes.

Natural wine. Variety: Parellada; Origin: MCal Garrigó / Alt Camp;

Alcoholic fermentation with indigenous yeast present on the grape skins, bottled without filtering, clarifying or stabilizing. No additives, just fermented grapes.

Mixed fermentation barrel aged Saison

"Our first oak barrel aged beer of the year, in honor of the great Thelonius Monk. It is a Cuvée Saison aged in barrels for 1 year, same base as Jaco ("turbid mash"), long boil with old hops and raw wheat from Cal Pauet. Complex, funky and fruity with notes of wood that will be integrated."

Sour beer with limes and ginger

Sour w. oranges

Sour aged with Pomelos De Tramuntana (Grapefruit)

Pink Grapefruit Sour

"« Hands of Desire » stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. After 18 months ageing in Bourbon barrels, we infused this stout with cacao nibs and vanilla beans. Its darkness and charred oak aromas will satisfy your senses until dawn."

Pack consisting of a botlte of Oude Gueuze Cuvée Paul and a bottle of Oude Gueuze from the season 2021-2022. A few words about the new blend: ""GUEUZE TILQUIN À L'ANCIENNE – CUVÉE PAUL was blended on 2 March 2022 in honor of Paul Tilquin (1909 - 2005), grandfather of Pierre, with 30% 1-year old lambics, 30% 2-year old lambics and 40% 3-year old lambics, all matured in oak barrels. Unfiltered and unpasteurized, this beer was refermented and matured in the bottle for 1 year. It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree."

"This beer was obtained by fermenting 240 gr of fresh rhubarb per litre of lambic. The rhubarb has been produced locally by the Ferme de la Bosse Jauque."

Blend of lambics 1,2,3, 4, 5 & 6 YO lambics from Brouwerij De Troch, Brouwerij Eylenbosch and Brouwerij Den Herberg aged in an Islay Whisky barrel. Limited production of 256 liters

"Matured on Hungarian Furmint & Hárslevelü grapes that macerated previously on Lambic. Since 2022, Oud Beersel has been working with Vitalii Karvyha, the former Berryland cider maker from Ukraine, who had to flee the war. They put their skills together to produce cider on the wooden barrels at Oud Beersel. The proceeds from the sale of the cider should enable Vitalii to start up an activity again. The cider is produced from McIntosh, Cortland and wild apples picked from an orchard more than 50 years old. The macerated apple juice is naturally fermented and bottled at Oud Beersel without pasteurisation or the addition of sulphites. This results in a wild dry cider, with almost no residual sugar."

"This cider is blended with 20% of Lambic. Since 2022, Oud Beersel has been working with Vitalii Karvyha, the former Berryland cider maker from Ukraine, who had to flee the war. They put their skills together to produce cider on the wooden barrels at Oud Beersel. The proceeds from the sale of the cider should enable Vitalii to start up an activity again. The cider is produced from McIntosh, Cortland and wild apples picked from an orchard more than 50 years old. The macerated apple juice is naturally fermented and bottled at Oud Beersel without pasteurisation or the addition of sulphites. This results in a wild dry cider, with almost no residual sugar."

"Matured on Schaarbeekse cherries that macerated previously on Lambic. Since 2022, Oud Beersel has been working with Vitalii Karvyha, the former Berryland cider maker from Ukraine, who had to flee the war. They put their skills together to produce cider on the wooden barrels at Oud Beersel. The proceeds from the sale of the cider should enable Vitalii to start up an activity again. The cider is produced from McIntosh, Cortland and wild apples picked from an orchard more than 50 years old. The macerated apple juice is naturally fermented and bottled at Oud Beersel without pasteurisation or the addition of sulphites. This results in a wild dry cider, with almost no residual sugar."

"Matured in Port Wood Whisky barrels that were previously used for Lambic. Since 2022, Oud Beersel has been working with Vitalii Karvyha, the former Berryland cider maker from Ukraine, who had to flee the war. They put their skills together to produce cider on the wooden barrels at Oud Beersel. The proceeds from the sale of the cider should enable Vitalii to start up an activity again. The cider is produced from McIntosh, Cortland and wild apples picked from an orchard more than 50 years old. The macerated apple juice is naturally fermented and bottled at Oud Beersel without pasteurisation or the addition of sulphites. This results in a wild dry cider, with almost no residual sugar."

"Oud Beersel’s Lapsang Souchong Sparkling Infused Lambic is an infused Lambic, which is then re-fermented in the bottle. For this version, Lapsang Souchong was used: this is a smoked black tea, which gives the beer a complex, round flavour, with a peaty touch at the end, which can also be found in certain peated whiskies. The refermentation in the bottle gives it a pleasant carbonation. In short, a beer for lovers of the better heavy stuff."

"For the Orange Blossom Sparkling Infused Lambic, a one-year-old Lambic was infused with orange blossom for several weeks. This gives the Lambic a deliciously fresh flavour, with fruity citrus notes and bitter-sweet accents. Afterwards, the Lambic is refermented on bottle, which provides a pleasant carbonation and a beautiful harmony of flavours."

"Although its name suggests otherwise, the szechuan pepper is not a real pepper, but a distant cousin of the citrus fruit. For this beer, the red version was used, which has a slightly fruitier flavour than the green and provides a slight tingling effect on the aftertaste. Other than that, citrus aromas and a certain spiciness emerge. The refermentation in the bottle provides the necessary minerality and balance, so the presence of the szechuan pepper is not overwhelming."

"A real thirst quencher, Lambic with rhubarb! The fresh rhubarb comes from a local organic farm and macerates on the lambic for 3 to 4 months. The rhubarb dissolves in the lambic and all of the delicious juice of the rhubarb is incorporated in the lambic. The rhubarb lambic is then bottled and a re-fermentation takes place. The result is a pleasantly sour beer, in which the flavour of the rhubarb really shines through."

"To create the Roasted Oolong Tea Sparkling Infused Lambic, one-year-old Lambic was infused with roasted Oolong tea for about four weeks. This tea, especially popular in Asia, is slightly oxidised and was then roasted in the traditional way. This results in a rich flavour, with a certain spiciness and some toasted notes. Thanks to the re-fermentation in the bottle, these flavours blend into one harmonious whole."

"Oud Beersel’s Witte Lambiek Sparkling Infused Lambic takes its inspiration from traditional Belgian wheat beers: these are characterised by the addition of coriander seeds and bitter orange peel. The same thing was done here: both ingredients were macerated on one-year-old lambic for several weeks to obtain that typical, citrusy flavour, which is further highlighted thanks to the acidity of the lambic. The spiciness of the coriander is present in the aftertaste, but does not dominate. Thanks to the refermentation in the bottle, the result is a beautiful beer with traditional flavours, yet just that little bit different."

"Black lager with pomegranate pomace, 10 month of barrel aging in ex-wine casks, and maceration on Carignan (red grapes) pomace"

Sour beer fermented fermented on sourdough from an Outland beer (season and chenin lees) then aged for 14 months in two barrels previously used by Les Garriques.

Bourbon BA Cherry Sour

"HYBRID SERIES - MAITRANK. For this new hybrid, we let ourselves be inspired by the drink of May (Maitrank), a specialty of Arlon. After a year of aging in barrels with our gang of wild yeasts, we infused our beer on woodruff and orange slices."

"A long time in barrels, pears, chenin pomace and a touch of Nelson Sauvin. All in elegance…"

"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 cider & wine from Cannonau grapes. The Cannonau di Sardegna is a unique Sardean grape. These organic grapes are grown by our friends from Cantina Pusole in Sardinia. The wine ripened along with our Pajotse cider. 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 lambic macerated with organic cherries and cider. The fruit is blended with lambic then macerated for months. After this, the lambic matures further on barrel. The final blend with cider is done just before bottling. Fermented, aged & bottled on the farm."

"Blend of red sour mix ferm beers, for half of it fermented on lact-fermented apricots and aged a year in Banyuls barrels. The blend has spent few days on 200kg of fresh Roussilon apricots"

Barrel Aged Farmhouse Ale w. Johanniter grape pomace

"Beer of spontaneous fermentation, the Old Quetsche Tilquin is made from the fermentation of 210g of purple plums by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

Pack consisting of a botlte of Pêche Jaune 2022-203 and Oude Gueuze from the season 2021-2022. Pêche Jaune: "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."