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| Price: 1.75 € (incl. vat) |
Price empties: 0.10 € (Not included) |
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De Troch Gueuze and Kriek are brewed by age-old methods which depend on spontaneous fermentation and ripening. In the first stage a mixture of malt, wheat and water is prepared. During the process the starch is transformed into sugars suitable for fermentation. The mixing is repeated several times over. A liquid is obtained by filtering the mix. This is the wort, which ultimately becomes beer. Matured hops are added to the wort, wich is then boiled for 4 to 5 hours so that it reaches a density of 5 Belgian degrees. After boiling the by now useless hop buds are removed. The wort is then cooled in shallow vats. The outside air is allowed to pass freely over the large open vats. This air is essential to the brewing method, as it contains the micro-organisms wich give lambic its unique flavour. For this reason lambic brewing is a seasonal activity (October to end April). The cool wort is then run into tubs before being directly transferred to casks. A few days later the main fermentation process becomes evident with the appearance of foam in the bung holes. The beer is then allowed to ripen on oaken casks wich hold about 650 litres each. This is the true spontaneously fermented lambic. The fruit beers are, like Kriek, the result of adding peaches, bananas, raspberry or mirabelle plums to the spontaneously fermented Lambic. After bottling, both Gueuze and Kriek are stocked for 7 to 8 months in the cellars of the brewery so that they can continue to ferment further in the bottle.
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| Price: 1.75 € (incl. vat) |
Price empties: 0.10 € (Not included) |
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De Troch Gueuze and Kriek are brewed by age-old methods which depend on spontaneous fermentation and ripening. In the first stage a mixture of malt, wheat and water is prepared. During the process the starch is transformed into sugars suitable for fermentation. The mixing is repeated several times over. A liquid is obtained by filtering the mix. This is the wort, which ultimately becomes beer. Matured hops are added to the wort, wich is then boiled for 4 to 5 hours so that it reaches a density of 5 Belgian degrees. After boiling the by now useless hop buds are removed. The wort is then cooled in shallow vats. The outside air is allowed to pass freely over the large open vats. This air is essential to the brewing method, as it contains the micro-organisms wich give lambic its unique flavour. For this reason lambic brewing is a seasonal activity (October to end April). The cool wort is then run into tubs before being directly transferred to casks. A few days later the main fermentation process becomes evident with the appearance of foam in the bung holes. The beer is then allowed to ripen on oaken casks wich hold about 650 litres each. This is the true spontaneously fermented lambic. The fruit beers are, like Kriek, the result of adding peaches, bananas, raspberry or mirabelle plums to the spontaneously fermented Lambic. After bottling, both Gueuze and Kriek are stocked for 7 to 8 months in the cellars of the brewery so that they can continue to ferment further in the bottle.
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| Price: 2.55 € (incl. vat) |
Price empties: 0.20 € (Not included) |
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| Price: 3.40 € (incl. vat) |
Price empties: 0.20 € (Not included) |
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| Price: 6.15 € (incl. vat) |
Price empties: 0.20 € (Not included) |
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| Price: 1.75 € (incl. vat) |
Price empties: 0.10 € (Not included) |
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De Troch Gueuze and Kriek are brewed by age-old methods which depend on spontaneous fermentation and ripening. In the first stage a mixture of malt, wheat and water is prepared. During the process the starch is transformed into sugars suitable for fermentation. The mixing is repeated several times over. A liquid is obtained by filtering the mix. This is the wort, which ultimately becomes beer. Matured hops are added to the wort, wich is then boiled for 4 to 5 hours so that it reaches a density of 5 Belgian degrees. After boiling the by now useless hop buds are removed. The wort is then cooled in shallow vats. The outside air is allowed to pass freely over the large open vats. This air is essential to the brewing method, as it contains the micro-organisms wich give lambic its unique flavour. For this reason lambic brewing is a seasonal activity (October to end April). The cool wort is then run into tubs before being directly transferred to casks. A few days later the main fermentation process becomes evident with the appearance of foam in the bung holes. The beer is then allowed to ripen on oaken casks wich hold about 650 litres each. This is the true spontaneously fermented lambic. The fruit beers are, like Kriek, the result of adding peaches, bananas, raspberry or mirabelle plums to the spontaneously fermented Lambic. After bottling, both Gueuze and Kriek are stocked for 7 to 8 months in the cellars of the brewery so that they can continue to ferment further in the bottle.
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| Price: 2.95 € (incl. vat) |
Price empties: 0.20 € (Not included) |
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| Price: 1.75 € (incl. vat) |
Price empties: 0.10 € (Not included) |
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De Troch Gueuze and Kriek are brewed by age-old methods which depend on spontaneous fermentation and ripening. In the first stage a mixture of malt, wheat and water is prepared. During the process the starch is transformed into sugars suitable for fermentation. The mixing is repeated several times over. A liquid is obtained by filtering the mix. This is the wort, which ultimately becomes beer. Matured hops are added to the wort, wich is then boiled for 4 to 5 hours so that it reaches a density of 5 Belgian degrees. After boiling the by now useless hop buds are removed. The wort is then cooled in shallow vats. The outside air is allowed to pass freely over the large open vats. This air is essential to the brewing method, as it contains the micro-organisms wich give lambic its unique flavour. For this reason lambic brewing is a seasonal activity (October to end April). The cool wort is then run into tubs before being directly transferred to casks. A few days later the main fermentation process becomes evident with the appearance of foam in the bung holes. The beer is then allowed to ripen on oaken casks wich hold about 650 litres each. This is the true spontaneously fermented lambic. The fruit beers are, like Kriek, the result of adding peaches, bananas, raspberry or mirabelle plums to the spontaneously fermented Lambic. After bottling, both Gueuze and Kriek are stocked for 7 to 8 months in the cellars of the brewery so that they can continue to ferment further in the bottle.
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| Price: 3.85 € (incl. vat) |
Price empties: 0.20 € (Not included) |
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The flavour of Timmermans Oude Kriek, refermented in the bottle, is without comparison. The cherries from which it derives its taste and colour it features traditionally come from Schaerbeek. Slightly acidic and with a wonderful bouquet, this natural and hence unpredictable brew requires careful handling throughout its long maturation period. Created from a blend of old and young lambic, Timmermans Oude Kriek keeps for 12 years. Like Timmermans Oude Gueuze, this is a precious drink, available in a limited edition only !
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| Price: 1.65 € (incl. vat) |
Price empties: 0.10 € (Not included) |
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Faro is produced by adding candy sugar to the Lambic. Faro was very famous during the 19th century in the Brussels region. With its sweet and refreshing taste it is still appreciated in our modern times. The delicate beer was created two centuries ago by the Van Houtryve Brewer's family.
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Lambicbeers
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