Tilquin Gueuze 60-40 2023-2024 6,8% 37,5 cl

Tilquin Gueuze 60-40 2023-2024 6.8% 37.5 cl

ABV: 6.8% · Untappd: 4.18

From Gueuzerie Tilquin, this 6.8% ABV Gueuze is a pure spontaneous fermentation: 60% one-year-old lambic and 40% two-year-old lambic, matured in oak barrels, unfiltered, unpasteurized, and bottle-conditioned. Mineral acidity, fine bubbles, and complexity that grows in the glass.

Dominant flavor: Acidic/Sour, Balanced, and Fruity

€8,65

Beer profile

Style

Gueuze

Colour

Gold

Serving Temperature

8°

Pairing

Fresh oysters

Brand

Origin

Bélgica

Volume

37.5 cl

Foam

Aroma and Flavor

Lemon, green apple, and damp hay. Mineral and lively acidity. Fine carbonation. Dry and persistent finish.

Suggested glass

Tulip

About the beer

Gueuzerie Tilquin was founded in 2009 by Pierre Tilquin, a bioengineer by training who swapped the laboratory for barrels after stints at Drie Fonteinen and Cantillon. Located in Bierghes, in the Senne valley, it is the only gueuzerie in Wallonia — and the first to open in Belgium since 1997. The first blend was released in 2011 and quickly became a global benchmark for the style. Gueuze 60-40 is a direct entry into the world of Tilquin: a blend of 60% one-year-old lambic and 40% two-year-old lambic, matured in oak barrels, unfiltered, unpasteurized, and bottle-fermented. The name is literal — the ratio defines the character. Younger than the Oude Gueuze À l'Ancienne, it presents a livelier, more direct acidity with notes of lemon, green apple, and a touch of the funky damp barnyard character typical of spontaneous fermentation from the Pajottenland. The fine and persistent carbonation is a hallmark of the traditional method. At the table, it pairs by cleansing with fresh oysters and shellfish — the acidity and bubbles cut through the salinity and cleanse the palate. With aged goat cheese, the lactic affinity is immediate. Roasted chicken with citrus herbs creates an aromatic complement to the beer's lemon notes. For contrast, smoked sausages or pork charcuterie balance the acidity with fat and salt.