Oude Gueuze is an appellation controlee : its label is protected. It is also known as the champagne of beers, especially as it is only available as a limited edition. Timmermans Oude Gueuze’s special flavour derives from its time-honoured method of preparation. It is a blend of old lambic, which has been aged for three years in wooden barrels, and young lambic which ensures spontaneous fermentation in the bottle. The different lambics are carefully selected by the brewer to obtain a perfect flavour. After it has been produced, Timmermans Oude Gueuze, which is refermented for four months in the bottle, continues to improve for 20 years.

	Cantillon Kriek is a bottle conditioned, cork topped and authentic lambic kriek, with strong fresh coconut aroma and a light, softly sour tangy fruity flavour. Dry, citric, ripe with a yeasty bite, tart cherry and almond flavours. Summer aperitif.

The classic Belgian beer – a perfect blend of one, two, and three year-old lambics. Tart and slightly acidic, Cantillon Gueuze is the real champagne of beers. It is fermented only with wild airborne yeasts from the Senne Valley in Brussels and is aged in centuries-old oak casks. A true world classic that will thrill the true beer connoisseur. During the late winter and early spring, the Cantillon family brewers will match and blend one, two, and three-year old lambics to arrive at a balanced texture and flavor. Generally, younger lambic is thinner, livelier, and milder on the palate; the older lambic is harder, more complex, and resoundingly sour. The beer in every cask is unique, however, and one three-year old lambic may taste radically different from another. There is no formula for blending, and no expectation of consistency from year to year. Master brewer Jean-Pierre Van Roy says merely that he hopes to achieve the same "harmony" each time. The artfully blended lambic is bottled immediately, and another wondrous event occurs: the mixture of lambic from several different casks sparks a second fermentation in the bottle. This is the essence of the méthode champenoise by which champagne is made. The end product is called "gueuze." A few months’ time in the bottle "conditions" the beer – building carbonation, and concentrating and organizing the flavors. Under proper storage conditions, fermentation in the bottle will continue for years.

Frank Boon, who started as a blender, is considered by many to be the leading revivalist Lambic brewer in Belgium today. Boon is remarkable for making completely traditional products, and yet having the softest and most drinkable Lambics. They are tart and crisp, but with none of the acidic bitterness that some of the traditional brewers have made their mark of authenticity. Boon believes that Lambic does not have to be harsh to be genuine. His Lambics are 100% spontaneously fermented beer. He uses only whole fruits for his Kriek and Framboise, without the addition of syrups or extracts. His Marriage Parfait Vintage Lambics are blended from the best casks from outstanding years.