This Gueuze is a traditional blend of young and old lambics.

Just as a young larva develops for years within oak wood to eventually emerge as a beautiful beetle, this lambic undergoes a prolonged aging process in oak barrels to be enjoyed as Gueuze.

Fermented, aged, and bottled on the farm.

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 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 1 & 2 year old lambics with maceration of peach & nectarine.5 different varieties, including 2 white peach, 2 yellow peach and 1 nectarine. These were hand-picked from orchards in Italy.Each variety is blended separately with lambic to then macerate for months.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 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 young and old lambics with maceration of rhubarb.

Infused with vervein from the garden.

The 3 varieties of rhubarb are grown on the Neerhof.
An organic farm where brother Joppe Eylenbosch manages land and livestock.

Fermented, aged & bottled on the farm.

Blend of young and old lambics with maceration of raspberry.

The raspberries in this beer come from fruit farm De Daalkouter.

The fruit is blended with lambic then macerated for three months.

Fermented, aged & bottled on the farm.

Traditional blend of young and old lambics.

Just as the young larva lives in oak wood for at least 4 years only to fly around as an adult beetle for a few weeks, this lambic undergoes a long wood-aging process before being enjoyed as Gueuze.

Fermented, aged, and bottled on the farm.