Sour/Funky

*4+ on UNTAPPD*

19/20 Season. Blend #72. Bottled: 1/7/20. For this Hommage, we blended a kriekenlambik and a frambozenlambik in a forty-sixty proportion and with a final fruit intensity of 529 grams of fruit per litre of Hommage.... Read More

*4+ on UNTAPPD*

18/19 Season. Blend #111. Bottled: 9/19/19. This specific Hommage macerated for 2,5 months with fruit. The lambic used comes from 5 different barrels and 5 different brews. Final fruit intensity of 323 grams of... Read More

*4+ on UNTAPPD*

19/20 Season. Blend #77. Bottled: 9/23/20. This specific Oude Kriek Intens Rood has macerated for almost 10 months on five different lambics from two barrels. Another four different lambics from another two barrels... Read More

*4+ on UNTAPPD*

18/19 Season. Blend #8. Bottled: 11/26/18. This particular Oude Geuze has been blended with lambics from 7 different barrels and originating from 7 different brews, of which 5 are 3 Fonteinen.... Read More

*4+ on UNTAPPD*

19/20 Season. Blend #46. Bottled: 2/20/20. This Oude Kriek is typified by a long maceration of six and a half months on oak barrels. While most of the sour cherries were macerated on toasted oak, we decided to... Read More

*4+ on UNTAPPD*

Blend of 50% of 1 year old Meerts from Boon and 50% 1 & 2 year old lambics from Lindemans, Cantillon & Girardin; Aged and blended by Tilquin.

*4+ on UNTAPPD*

Beer of spontaneous fermentation, the Oude Pinot Gris Tilquin à l'ancienne is made from the fermentation of 290 gr of Pinot Gris grapes by liter of lambic. Unfiltered and unpasteurized, this beer is... Read More

Beer of spontaneous fermentation, the Old Sureau Tilquin is made from the fermentation of 125 g of elderberries by liter of lambic. Unfiltered unpasteurized, this beer is refermented in the bottle