Gueuzerie Tilquin Oude Quetsche Tilquin à l’Ancienne
La Quetsche Tilquin à l’ancienne (6.4% alc/vol) est une bière de fermentation spontanée issue de la fermentation de prunes fraiches et dénoyautées (variété Prune de Namur ou Quetsche véritable d’Alsace,
Bottleworks
Tilquin Oude Quetsche (Plum) Tilquin A l’Ancienne 20192020 375ml
6.4% The Quetsche Tilquin à l’ancienne is a spontaneous fermentation beer obtained fro ...m the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter. -Tilquin
$20.00
Tilquin Oude Quetsche (Plum) Tilquin A l’Ancienne 20192020 375ml - Bottleworks 
$20.00
The Quetsche Tilquin à l’ancienne is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter.
-Tilquin
Half Time
Gueuzerie Tilquin Beer Oude Quetsche Tilquin à L'Ancienne 2016-2017 (750 mL)
The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from th ...e fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambics.
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Gueuzerie Tilquin Beer Oude Quetsche Tilquin à L'Ancienne 2016-2017 (750 mL) - Half Time
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Holiday Wine Cellar
Tilquin Oude Quetsche Tilquin A l'ancienne 375ml
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Tilquin Oude Quetsche Tilquin A l'ancienne 375ml - Holiday Wine Cellar
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Bine & Vine
Tilquin Oude Quetsche Tilquin à L’Ancienne 375ML
Tilquin Oude Quetsche TECHNICAL FEATURES Beer made from 60% malted barley and 40% wheat When bo ...wing, contaminated wort is brought to blendery and pumped into oak barrels Spontaneous fermentation in oak barrels for a period of 1 to 2 years Fermentation of fresh plums in the lambic in st ...
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Tilquin Oude Quetsche Tilquin à L’Ancienne 375ML - Bine & Vine
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TECHNICAL FEATURES
Beer made from 60% malted barley and 40% wheat
When boiling, only aged hops are used
Natural contamination by the air during cooling
The day after brewing, contaminated wort is brought to blendery and pumped into oak barrels
Spontaneous fermentation in oak barrels for a period of 1 to 2 years
Fermentation of fresh plums in the lambic in stainless steel tanks for a period of four months
Blending and then refermentation in the bottle for minimum 3 months
The final concentration of fruit is at least 260 grams of fruit per liter of lambic
Average production time: 2 years
(6.4% alc / vol)
Beer made from 60% malted barley and 40% wheat
CraftShack
Oude Gueuze Quetsche Tilquin lAncienne
Lambic - Fruit | 6.4% ABV Commercial Description: The Quetsche Tilquin à l’ancienne (6.4% alc/vol) ...is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums ...
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Oude Gueuze Quetsche Tilquin lAncienne - CraftShack
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