Tilquin Oude Rhubarbe À l'Ancienne 2022-2023 6,0% 37,5 cl

Tilquin Oude Rhubarbe À l'Ancienne 2022-2023 6.0% 37.5 cl

ABV: 6.0% · Untappd: 3.96

Gueuzerie Tilquin turns rhubarb into an ingredient for spontaneous fermentation: 250g of fresh rhubarb per liter of lambic, unfiltered and unpasteurized, with 6.0% ABV. Tart, earthy, and floral — with the vegetal freshness of rhubarb cutting through the acidity of the lambic and lingering on the finish.

Dominant flavor: Acid/Sour, Fruity, and Woody

€11,99

Beer profile

Style

Fruit Lambic

Colour

Light Amber

Serving Temperature

8°

Pairing

Oysters

Brand

Origin

Bélgica

Volume

37.5 cl

Foam

Aroma and Flavor

Fresh rhubarb, lime, and earthy notes. Acidic, dry palate with medium body. Long, vegetal, and slightly astringent finish.

Suggested glass

Tulip

About the beer

Oude Rhubarbe Tilquin À l'Ancienne is one of Gueuzerie Tilquin’s most unique productions — and one of the rare beers in the world to use rhubarb as a primary fermentation ingredient.

Founded in 2009 by Pierre Tilquin in Bierghes, in the Senne valley, the Gueuzerie sources its musts from four of the greatest houses in Pajottenland: Boon, Lindemans, Girardin, and Cantillon. The lambics ferment spontaneously in oak barrels for one to three years, before fresh rhubarb is added to begin a new phase of fermentation.

The recipe is precise: 250 grams of fresh rhubarb per liter of lambic — unfiltered and unpasteurized. The result is a cloudy amber-colored beer with aromas of fresh rhubarb, lime, and earthy, floral notes of white wine. On the palate, the natural acidity of the lambic meets the vegetal acidity of the rhubarb, creating a dry and refreshing tension that lingers on the finish.

At 6.0% ABV, the 2022-2023 harvest drinks with surprising elegance and balance. At the table, it pairs by cleansing with oysters and fresh shellfish — the acidity cuts through the salinity and cleanses the palate between bites. With fresh goat cheese, the lactic affinity is direct and complementary. Smoked pork charcuterie creates an effective contrast with the acidity and dryness. Salads with citrus vinaigrette find a natural affinity with the lime notes. As a digestif, the fine carbonation and dry finish cleanse the palate after an intense meal.