Tilquin Experimental Fruit Series
Overview
During the 2016-2017 lambic season, Gueuzerie Tilquin produced nine experimental fruited lambic batches that were released during the summer and fall of 2017 at various festivals in Europe. Called Experimental Fruit Series #1, these batches were all keggged in very small amounts. For each lambic, 30 kilograms of frozen fruit was ordered. In the future, some of these experimental batches may grow into larger, regular production lambics. The following is a list and details of the nine lambics produced in the first series.
Cassis Tilquin
Cassis Tilquin was made with frozen organic black currants at a concentration of 250 grams of fruit per liter of lambic. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
Framboise Tilquin
Framboise Tilquin was made with frozen raspberries at a concentration of 240 grams of fruit per liter of lambic. This lambic was served at BXLBeerFest in August 2017.
Griotte Tilquin
Griotte Tilquin was made with frozen griottes (sour cherries) at a concentration of 400 grams of fruit per liter of lambic.
Groseille Rouge Tilquin
Groseille Rouge Tilquin was made with frozen organic redcurrants at a concentration of 300 grams of fruit per liter of lambic. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
Mirabelle Tilquin
Mirabelle Tilquin was made with frozen mirabelle (cherry plum) at a concentration of 350 grams of fruit per liter of lambic. Due to only receiving 11 kilograms of the fruit, only one keg was created from this experiment.
Myrtille Tilquin
Mytrille Tilquin was made with frozen cultured blueberries at a concentration of 350 grams of fruit per liter of lambic.
Myrtille Sauvage Tilquin
Myrtille Sauvage Tilquin was made with frozen wild organic blueberries at a concentration of 240 grams of fruit per liter of lambic. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
Rhubarbe Rouge Tilquin
Rhubarbe Rouge Tilquin was made with frozen organic red rhubarb at a concentration of 310 grams of fruit per liter of lambic. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
Sureau Tilquin
Sureau Tilquin was made with frozen organic elderberry at a concentration of 200 grams of fruit per liter lambic. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
Photos
All photos are courtesy of Gueuzerie Tilquin.
