Tilquin

Tilquin, also known as Gueuzerie Tilquin, is a Belgian lambic blendery based in Bierghes in the municipality of Rebecq, Wallonia. Founded in 2009 by Pierre Tilquin, it occupies a distinctive position in Belgian beer because it is located in the mainly French-speaking southern region of Wallonia, outside the traditional Flemish heartland associated with lambic production. Tilquin is described as the only lambic blendery in Wallonia and became the first member of the High Council for Artisanal Lambic Beers, or HORAL, from outside Flanders. The business is a blendery rather than a conventional brewhouse producing all of its own wort. Tilquin acquires lambics and wort from established Belgian producers including Boon, Lindemans, Girardin, and Cantillon. Its principal gueuze is made by blending one-, two-, and three-year-old lambics and allowing the combined beer to undergo further maturation and refermentation. This sourcing model gives Tilquin access to different lambic bases while allowing the brand to specialize in blending, maturation, fruit integration, and packaging. Pierre Tilquin trained as a bioengineer and holds a PhD in statistical genetics. Before establishing the blendery, he studied brewing science in Leuven and gained practical experience at Belgian breweries including Huyghe Brewery, 3 Fonteinen, and Cantillon. The first known Tilquin gueuze bottling appeared in December 2010 and was marked as the first racking. The earliest labeled 2010–2011 release reportedly combined one- and two-year-old lambics; later batches used the three-vintage blend that became central to the brand's identity. Tilquin has packaged its lambic blends in both 750-millilitre and 375-millilitre bottles, with export-oriented distribution maintained from the early years. Fruit lambics became an important part of the portfolio. In February 2012, Tilquin released a very limited Oude Quetsche Tilquin à l'Ancienne made with fresh plums. A subsequent batch released in 2013 reached European and North American markets and was associated with the Toer de Geuze event. Later releases included lambics using blackberries, apricots, lingonberries, peaches, apples, rhubarb, and elderberries, alongside grape-based expressions using varieties such as Gewürztraminer, Mourvèdre, and Pinot Gris. The range therefore extends beyond classic gueuze into seasonal and experimental interpretations of spontaneously fermented beer. Tilquin joined HORAL in 2012, reinforcing its participation in the organized artisanal lambic sector. Its location is close to the language border and approximately 200 metres into the French-speaking municipality of Rebecq, giving the producer a geographic and cultural distinction within the lambic community. By 2015, press reporting indicated that approximately three quarters of production was reserved for export, with the United States representing a substantial share of those exports. Distribution in the United States began in 2017. That same year, the blendery expanded its capacity with additional stainless-steel tanks intended in part to support larger-scale production of fruited lambics. Tilquin's positioning remains centered on traditional lambic blending, extended maturation, fruit-driven releases, and specialist international distribution.

Gueuzerie Tilquin was founded in 2009 in Bierghes, Rebecq, by Pierre Tilquin. Tilquin's founder trained as a bioengineer, completed a doctorate in statistical genetics, studied brewing science in Leuven, and apprenticed at several Belgian breweries, including Huyghe Brewery, 3 Fonteinen, and Cantillon. This background shaped a business focused on lambic blending rather than on operating a fully integrated brewhouse. Tilquin sources lambics and wort from Boon, Lindemans, Girardin, and Cantillon. Its principal traditional blend, Oude Gueuze Tilquin à l'Ancienne, combines lambics of different ages, typically one, two, and three years old. The first known gueuze bottling dates from December 2010 and carried a first-racking designation. The initial 2010–2011 labeled release reportedly used one- and two-year-old lambics, while subsequent releases adopted the three-age blend associated with the product. Bottling in 750-millilitre and 375-millilitre formats supported both specialist domestic sales and export distribution. Tilquin's location distinguishes it from most of the historic lambic producers concentrated in Flemish Brabant. It is described as the only lambic blendery in the mainly French-speaking southern region of Wallonia. In 2012, the producer joined HORAL, the High Council for Artisanal Lambic Beers, as the organization's first member from outside Flanders. The blendery is located close to the language border, in the French-speaking municipality of Rebecq. The company broadened its range through fruit lambics. In February 2012 it released Oude Quetsche Tilquin à l'Ancienne, made with fresh plums, initially in a highly limited quantity sold at the brewery. A second production in January 2013 received wider distribution in Europe and North America and was presented around the 2013 Toer de Geuze. In 2015, the blendery released Oude Mûre Tilquin à l'Ancienne, a blackberry lambic, during the tenth-anniversary Toer de Geuze period. Tilquin also hosted an English beer festival during the 2015 event weekend. By 2015, contemporary reporting stated that about 75 percent of production was allocated to export markets, with the United States accounting for roughly 40 percent of those exports. United States distribution is reported to have begun in 2017. That year, Tilquin added several stainless-steel tanks, partly to support larger-scale production of fruited lambics after its earlier experimental fruit series. The portfolio has included traditional gueuze, a draft-only gueuze, fruit lambics made with ingredients such as plum, blackberry, apricot, lingonberry, peach, apple, rhubarb, and elderberry, and grape-based lambics made with wine grapes including Gewürztraminer, Mourvèdre, and Pinot Gris. Across these categories, the brand's identity is based on spontaneous fermentation, blending of lambics from different producers and vintages, extended maturation, and limited specialist releases for Belgian and international markets.

1. 2017Capacity expansion

   Several stainless-steel tanks are added to support expanded production, especially of fruited lambics.

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2. 2017United States distribution begins

   Tilquin products begin distribution in the United States.

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3. 2015Blackberry lambic introduced

   Oude Mûre Tilquin à l'Ancienne is released during the tenth-anniversary Toer de Geuze.

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4. 2012Tilquin joins HORAL

   Tilquin becomes the first HORAL member located outside Flanders.

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5. 2012First fruited lambic released

   Oude Quetsche Tilquin à l'Ancienne, made with fresh plums, is introduced in a limited release.

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6. 2010First known gueuze bottling

   The first known Tilquin gueuze bottling takes place in December and is labeled as the first racking.

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7. 2009Gueuzerie Tilquin is founded

   Pierre Tilquin establishes the lambic blendery in Bierghes, Rebecq, Wallonia.

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A specialist Belgian lambic blendery emphasizing spontaneous fermentation, multi-vintage blending, traditional bottle conditioning, fruit lambics, and limited export releases.

• Oude Gueuze Tilquin à l'AncienneTraditional gueuze2010

  Tilquin's core traditional gueuze is a spontaneously fermented beer made by blending one-, two-, and three-year-old lambics sourced from partner Belgian breweries. It is matured and packaged as a bottle-conditioned lambic blend and represents the clearest expression of the brand's role as a specialist gueuze blender.

• Oude Quetsche Tilquin à l'AnciennePlum lambic2012

  A fruited lambic made with fresh plums. The first very limited release appeared in 2012, initially being sold at the blendery, followed by a broader European and North American release from a subsequent batch in 2013.

• Gueuze Tilquin Van't VatDraft gueuze

  A draft version of Tilquin's gueuze, made by blending a lower-alcohol lambic and distributed only in kegs according to the referenced product description.

• Oude Mûre Tilquin à l'AncienneBlackberry lambic2015

  A fruited lambic made with blackberries. It was identified as Tilquin's second fruited lambic and was released in 2015 during the tenth-anniversary Toer de Geuze period.

• Tilquin fruit lambic seriesFruited lambic

  The broader fruit range has included expressions using apricot, lingonberry, peach, apple, rhubarb, and elderberry, in addition to plum and blackberry. These releases extend the traditional lambic format into limited and experimental fruit combinations.

• Tilquin grape lambic seriesGrape-based lambic

  Tilquin has also produced lambics incorporating wine grapes, including Gewürztraminer, Mourvèdre, and Pinot Gris. These products connect spontaneous-fermentation beer with grape and wine varieties and form part of the brand's experimental release portfolio.

• 2015Tenth-anniversary Toer de Geuze participation

  Belgium · International specialist beer markets

  Tilquin participated in the tenth-anniversary Toer de Geuze and used the event period to release Oude Mûre, its blackberry lambic. The blendery also hosted an English beer festival during the same weekend.

  Outcome. The event combined producer participation, a new fruited release, and an on-site beer festival.

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• 2013Toer de Geuze release program

  Belgium · Europe · North America

  A second batch of Oude Quetsche Tilquin was released more broadly around the 2013 Toer de Geuze, moving the previously brewery-limited plum lambic into wider international distribution.

  Outcome. The product reached European and North American markets.

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• 2017Expand tank capacity for fruited lambicsStrategy

  After developing an experimental fruit series, Tilquin needed additional fermentation and maturation capacity to support larger-scale fruited lambic production.

  What changed. The blendery added several stainless-steel tanks.

  Aftermath. The expansion was intended to increase production capacity for fruited lambics.

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• 2012Launch of Oude Quetsche Tilquin à l'AncienneProduct launch

  Tilquin sought to extend its lambic portfolio beyond traditional gueuze through fruit-based spontaneous-fermentation beers.

  What changed. The blendery released a limited plum lambic in February 2012.

  Aftermath. A later batch received wider distribution in Europe and North America in 2013.

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• 2017Tilquin expands stainless-steel tank capacity

  The blendery added several stainless-steel tanks to increase capacity, particularly for fruited lambic production.

  Other
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• 2017Tilquin distribution begins in the United States

  The brand's United States distribution is reported to have begun in 2017.

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• 2013Oude Quetsche reaches wider export markets

  A later batch of the plum lambic was released more broadly in Europe and North America in connection with the Toer de Geuze period.

  Product launch
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• 2012Tilquin joins HORAL

  Gueuzerie Tilquin became a member of the High Council for Artisanal Lambic Beers, becoming the first HORAL member based outside Flanders.

  Other
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• 2012Tilquin releases its first fruited lambic

  The blendery introduced Oude Quetsche Tilquin à l'Ancienne, a limited lambic made with fresh plums.

  Product launch
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1. Tilquin