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Gueuzerie Tilquin | Lambic & Gueuze

  Especially with fruit Lambics like the Quetsche (with plums) or the Mûre (with blackberries) the Gueuzerie Tilquin, founded in 2009 in Wallonia, southwest of Belgium's capital Brussels,... read more »
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Gueuzerie Tilquin | Lambic & Gueuze

 

Especially with fruit Lambics like the Quetsche (with plums) or the Mûre (with blackberries) the Gueuzerie Tilquin, founded in 2009 in Wallonia, southwest of Belgium's capital Brussels, was able to quickly build up a large fan base. In the meantime, Tilquin can therefore be counted with a clear conscience among the top class in the field of Lambic & Geuze.

More fantastic Geuze from Belgium

Tilquin is the only blender of Lambic in the French speaking part of Wallonia. The blendery was founded in 2009 by Pierre Tilquin. In 2011, the brewery was opened to the public. Tilquin was the first new blender in all of Belgium since 12 years. Accordingly, it was not only the beer world in Belgium that was excited.

Pierre Tilquin is a bioengineer and has a PhD in statistical genetics. He has also studied brewing extensively and completed lengthy internships at Belgian breweries, including Huyghe and legendary Geuze producers 3 Fonteinen and Cantillon. With this wealth of experience and in-depth knowledge of Lambic and Geuze products, Tilquin went into the production of his own Geuze in 2009.

Oude Geuze: The art of blending

Tilquin exclusively blends 1,2 and 3 year old Lambic originally from Boon, Lindemans, Girardin and Cantillon. The peculiarity of this is that Pierre Tilquin is the only master blender in the world who gets Lambic from Cantillon in Brussels.

The Tilquin Oude Geuze contains lambic from Boon, Lindemans, Girardin and Cantillon. This mix of four different Lambics makes Tilquin's Oude Geuze a particularly round and approachable beer. In particular, the three-year-old Lambic from Cantillon gives the Oude Geuze depth and complexity. After bottling, the beer ages in the bottle for another six months.

Tilquin starts blending in late October, early November of any given year. Since the brewery is at full capacity space-wise, they have to empty barrels and fill bottles first to make room for new beer. Tilquin then gets fresh Lambic from the beginning of the following year, when the empty barrels are refilled.

Lambic with fruit

Pierre Tilquin is registering a steady increase in demand for Lambic with fruit. The beers Oude Mûre (lambic with blackberries) and Oude Quetsche (lambic with plums) have already been added to Tilquin's permanent program.

In addition, Tilquin is experimenting a lot with new combinations and fruits. The brewery is constantly increasing the storage facilities for this type of beer. Among others, Lambics have already been produced with cassis, rhubarb, pinot noir, riesling and pinot gris grapes, gooseberries, sour cherries, red currants and mirabelle plums. Tilquin has also brewed a Lambic with maple syrup. Some of these beers age in the bottle for up to nine months before going on sale.

Many of the above beers were part of the Experimental Fruit Series, which were and are only available on tap at select festivals or on-site at Tilquin.

Like the Oude Geuze, these beers are characterized by a unique balance and great drinkability. They are versatile, from an aperitif to the perfect accompaniment to a wide variety of dishes.

Facts

  • Established: 2009
  • Location: Bierghes, Belgium
  • Website: https://www.gueuzerietilquin.be/
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Lambic & Geuze

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Gueuzerie Tilquin

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Lambic & Geuze

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