Tilquin Oude Mûre à l'Ancienne
10% discount when purchasing 6 or more bottles
Miss out on Cantillon? Fear not, Tilquin is truly the next best thing.
Tilquin is a blender, meaning they buy base wort, then ferment, blend, and age the beers themselves. And guess what? They use the same base wort that Cantillon uses! So it’s the closest thing you can get.
One, two, and three-year-old Lambic blended with 350g of blackberries per litre of beer (that's a lot of blackberries!) The beer pours a lovely reddish colour, looking almost as good as it tastes. There is farmhouse funk up front on the nose, which is soon complemented by juicy blackberry notes, a spritz of lemon, and just a touch of oak. This delightful drop finishes dry, tart, and leaves you wishing you'd bought two!
About Tilquin Oude Mûre à l'Ancienne
What Am I?
About Sour Beer
There are many ways you can make sour tasting beers, but there are two main methods you'll see popping up on beer labels today...
Kettle Souring: The fastest way to get sour and funky. Kettle souring uses just one strain of bacteria to produce a clean, sour flavour. Lactobacillus is used to sour the wort, which takes just 24-48 hours! Speedy. Yeast is then added and the beer goes through fermentation, just like in any non-sour beer.
Mixed Fermentation: Time to get a little more traditional. This method uses a combination of different yeasts and bacteria to ferment and sour the beer. They're usually barrel aged (but not always) and age for months, sometimes years. The resulting beers are complex, with depth and layers—best sipped, not guzzled!
So Which One Should I Drink? If it's 30 degrees and you want something clean and fresh, reach for a kettle soured beer. If your beer nerd mate is coming over to open a few bottles, go for mixed fermentation.
And if you think you don't like sour beer, you probably just haven't found the right one yet.