3 Fonteinen Framboos is the result of macerating hand-picked whole raspberries on young lambic for at least four months, in a proportion of one kilogram of fruit per liter of lambic. The raspberry lambic is then... Read More
18/19 Season. Blend #106. Bottled: 8/30/19. This particular Hommage has a final fruit intensity of 352 grams of fruit per liter of Hommage. The lambics originate from 4 different barrels and 4 different brews.... Read More
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
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
A melomel made with red currants, raspberries and a blend of cherries with locally produced Florida honey. Finished on imported Luxardo cherries for a maraschino finish. Then aged on Bourbon staves for greater... Read More
A Boysenberry, Blueberry and Concord Grape PB&J mead aged in Bourbon, Whiskey, Rye Whiskey and Apple Brandy Barrels for 15 months before being blended.
With the barrel aging emerges some chocolate vibes from the... Read More
Red Currants from Poland met wild pesticide free Blueberries from Canada and a blend of Blackberries from Serbia and Mexico. Fermented with some primo organic honey and aged on French Oak.... 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... Read More
This strong wild ale was aged for two and a half years in French oak Sangiovese wine barrels before aging 6 months in American oak Apple Brandy casks. Aromatics of raisins carry through to the palate with French oak tannins and... Read More
This beer is blended from barrels of our Lambic Inspired Wild Ale aged 16 months. After barrel aging, we refermented on top of fresh Florida Kumquats we picked up off the farm in Dade City. Aromatics of tangerine and citrus lead... Read More
This Lambic-inspired Wild Ale spent 16 months in our French oak puncheons followed by 5 months in freshly emptied Ardbeg 10-year Scotch barrels. Intense aromatics of peat and earth belie notes of apricot and honeydew melon with... Read More
Beer of mixed fermentation, the Cassis Rullquin is made from the fermentation of 160 g of blackcurrants by liter in a blending of 7/8 of Rulles Brune and 1/8 of 1 year old lambics, which has matured for 8 months on oak barrels.... Read More
The Mûre Tilquin à l’ancienne (6.0% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years... Read More
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 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... Read More