Lambic (Fruit)

For this Pruim, we macerated fresh picked-to-ripeness sweet Mirabelle plums.

Maceration took a tad over four months. For both maceration and blending, we used over 90% of old lambics, both two-, three- and four-year old. The weighted... Read More

bottling date: 13/01/2022

For this Pruim, we used the old plum variety Belle De Louvain, hand-picked in Limburg, Belgium.

Maceration took almost four months and the lambics for both maceration and blending originate from six different... Read More

bottling date: 01/02/2022

For this Perzik, we macerated German grown vineyard peaches (weinbergpfirsich) on two- and three-year old lambics.

Maceration took a full four months, before blending with more two-year old lambics. This... Read More

Beer of spontaneous fermentation, the Old Pinot Gris Tilquin is made from the fermentation of 280 gr of Pinot Gris grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle.

Beer of spontaneous fermentation, the Oude Pinot Noir Tilquin à l'ancienne is made from the fermentation of 260 gr of Pinot Noir grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the... Read More

The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final... Read More

The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final... Read More