Gueuzerie Tilquin: Difference between revisions

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== History ==

[[File:TilquinBarrels-1.jpg|right|200px]]

Gueuzerie Tilquin is the first ~~new lambic blendery~~ to open its doors in nearly 15 years. After beginning to reserve lambic throughout 2009 with 222 former wine barrels at the time (400 L or about 3.4 U.S. barrels each; a size he chose as he was convinced from his time working at Cantillon and 3 Fonteinen that using smaller format would add complexity from the wood<ref name=TilquinInterviewDBB> Interview with drinkbelgianbeer.com, https://drinkbelgianbeer.com/breweries/interview-pierre-tilquin-owner-master-blender-gueuzerie-tilquin</ref>), ~~owner Pierre Tilquin - who holds a PhD in statistics and genetics -~~ opened his blendery to the public for the first time on the weekend of May 28, 2011, introducing two new lambic blends, [[Oude Gueuze Tilquin à L'Ancienne]] and [[Gueuze Tilquin (Draught Version)]].

Gueuzerie Tilquin was founded by Pierre Tilquin - who holds a PhD in statistics and genetics - and started as a blendery, the first to open its doors in nearly 15 years. After beginning to reserve lambic throughout 2009 with 222 former wine barrels at the time (400 L or about 3.4 U.S. barrels each; a size he chose as he was convinced from his time working at Cantillon and 3 Fonteinen that using smaller format would add complexity from the wood<ref name=TilquinInterviewDBB> Interview with drinkbelgianbeer.com, https://drinkbelgianbeer.com/breweries/interview-pierre-tilquin-owner-master-blender-gueuzerie-tilquin</ref>), he opened his blendery to the public for the first time on the weekend of May 28, 2011, introducing two new lambic blends, [[Oude Gueuze Tilquin à L'Ancienne]] and [[Gueuze Tilquin (Draught Version)]].

Tilquin produces blends of 1, 2, and 3-year-old lambics with wort acquired from [[Brouwerij_Boon|Boon]], [[Brouwerij_Lindemans|Lindemans]], [[Brouwerij_Girardin|Girardin]], and [[Brasserie_Cantillon|Cantillon]] for the Oude Gueuze Tilquin à L'Ancienne.<ref name=BB&T-Tilquin> [http://belgianbeerspecialist.blogspot.com/2011/05/gueuzerie-tilquin.html Belgian Beer and Travel Blog - Gueuzerie Tilquin]</ref> He is the only blender that is allowed to purchase wort from Cantillon for his blends on a regular basis. While the first 2010-2011 labeled release of Oude Gueuze was reportedly a blend of just 1 and 2-year-old lambics, all subsequent batches have been blends of 1, 2, and 3-year-old lambics. The first known bottling of the gueuze occurred in December 2010 and was labelled as "1ier soutirage" (english: first racking). Tilquin has consistently produced lambic blends in 375 mL and 750 mL bottles for export every year since its opening.

In February 2012, ~~Tilquin also introduced its~~ first fruited lambic with the release of a very limited batch of [[Oude Quetsche Tilquin à L'Ancienne]], sold in 750 mL bottles. The initial batch was limited to purchases at the brewery, but a second batch produced in January 2013 saw widespread release in Europe and North America later the same year. It was debuted to coincide with the 2013 [[Toer de Geuze]].

In February 2012, the first fruited lambic was introduced with the release of a very limited batch of [[Oude Quetsche Tilquin à L'Ancienne]], sold in 750 mL bottles. The initial batch was limited to purchases at the brewery, but a second batch produced in January 2013 saw widespread release in Europe and North America later the same year. It was debuted to coincide with the 2013 [[Toer de Geuze]].

In 2012, Gueuzerie Tilquin joined the [[HORAL|High Council for Artisanal Lambic Beers (HORAL)]].<ref name=HoralTilquin>HORAL - Tilquin, http://www.horal.be/vereniging</ref> Tilquin is the first HORAL member outside of Flanders and lies just 200 m past the language border in the French-speaking municipality of Rebecq.

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In 2019, Pierre Tilquin confirmed the capacity of the blendery was increased to 575 barrels of 400 L each, allowing him to stock approximately 2,300 hl (1,960 U.S. barrels) of lambic, resulting in the release of about 1,350 hl of beer per year. He also mentioned that in mid-January 2019, he received some new 600 L barrels, aiming to replace some of the oldest 400 L barrels at the blendery. Additionally, he also acquired some 220 L barrels to fill when there is not enough wort to complete a 400 L barrel. He also bought some 500 L barrels, with stainless steel openings on the top of the barrels, to extend his fruit experiments. <ref name=TilquinInterviewDBB> Interview with drinkbelgianbeer.com, https://drinkbelgianbeer.com/breweries/interview-pierre-tilquin-owner-master-blender-gueuzerie-tilquin</ref>.

On June 22, 2021, Tilquin announced on social medias that a small turbid mash brew kit had been received at the blendery, and was being installed to brew their very own lambic during the next brewing season. The following day, they announced that they had also acquired their own coolship.

On June 22, 2021, '''Tilquin announced on social medias that a small turbid mash brew kit had been received at the blendery, and was being installed to brew their very own lambic''''''Bold text''' during the next brewing season. The following day, they announced that they had also acquired their own coolship.

On January 27, 2022, the first 100% Tilquin lambic was brewed, mashing with 60% organic malted barley and 40% organic raw wheat. After spending the night in the coolship, the wort went into two 500 L barrels, with the aim not to replace the production of the blendery, but to experiment and eventually produce a small volume of 100% organic Tilquin gueuze. The first batch was blended on March 24th, 2025 , and became the first ever 100% Walloon gueuze, composed of 50% 1-year-old-lambics, 25% 2year-old lambics and 25% 3-year-old lambics. It was bottled the following day and 5300 75cl bottles were produced, with the plan to bottle a batch of 37,5cl format the following week. This gueuze will carry another name as it is clearly different from Tilquin's classic gueuze. Release is planned 6 months to a year from bottling.

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 == History ==
 [[File:TilquinBarrels-1.jpg|right|200px]]
-Gueuzerie Tilquin is the first new lambic blendery to open its doors in nearly 15 years. After beginning to reserve lambic throughout 2009 with 222 former wine barrels at the time (400 L or about 3.4 U.S. barrels each; a size he chose as he was convinced from his time working at Cantillon and 3 Fonteinen that using smaller format would add complexity from the wood<ref name=TilquinInterviewDBB> Interview with drinkbelgianbeer.com, https://drinkbelgianbeer.com/breweries/interview-pierre-tilquin-owner-master-blender-gueuzerie-tilquin</ref>), owner Pierre Tilquin - who holds a PhD in statistics and genetics - opened his blendery to the public for the first time on the weekend of May 28, 2011, introducing two new lambic blends, [[Oude Gueuze Tilquin à L'Ancienne]] and [[Gueuze Tilquin (Draught Version)]].
+Gueuzerie Tilquin was founded by Pierre Tilquin - who holds a PhD in statistics and genetics - and started as a blendery, the first to open its doors in nearly 15 years. After beginning to reserve lambic throughout 2009 with 222 former wine barrels at the time (400 L or about 3.4 U.S. barrels each; a size he chose as he was convinced from his time working at Cantillon and 3 Fonteinen that using smaller format would add complexity from the wood<ref name=TilquinInterviewDBB> Interview with drinkbelgianbeer.com, https://drinkbelgianbeer.com/breweries/interview-pierre-tilquin-owner-master-blender-gueuzerie-tilquin</ref>), he opened his blendery to the public for the first time on the weekend of May 28, 2011, introducing two new lambic blends, [[Oude Gueuze Tilquin à L'Ancienne]] and [[Gueuze Tilquin (Draught Version)]].
 Tilquin produces blends of 1, 2, and 3-year-old lambics with wort acquired from [[Brouwerij_Boon|Boon]], [[Brouwerij_Lindemans|Lindemans]], [[Brouwerij_Girardin|Girardin]], and [[Brasserie_Cantillon|Cantillon]] for the Oude Gueuze Tilquin à L'Ancienne.<ref name=BB&T-Tilquin> [http://belgianbeerspecialist.blogspot.com/2011/05/gueuzerie-tilquin.html Belgian Beer and Travel Blog - Gueuzerie Tilquin]</ref> He is the only blender that is allowed to purchase wort from Cantillon for his blends on a regular basis. While the first 2010-2011 labeled release of Oude Gueuze was reportedly a blend of just 1 and 2-year-old lambics, all subsequent batches have been blends of 1, 2, and 3-year-old lambics.  The first known bottling of the gueuze occurred in December 2010 and was labelled as "1ier soutirage" (english: first racking).  Tilquin has consistently produced lambic blends in 375 mL and 750 mL bottles for export every year since its opening.
-In February 2012, Tilquin also introduced its first fruited lambic with the release of a very limited batch of [[Oude Quetsche Tilquin à L'Ancienne]], sold in 750 mL bottles. The initial batch was limited to purchases at the brewery, but a second batch produced in January 2013 saw widespread release in Europe and North America later the same year. It was debuted to coincide with the 2013 [[Toer de Geuze]].
+In February 2012, the first fruited lambic was introduced with the release of a very limited batch of [[Oude Quetsche Tilquin à L'Ancienne]], sold in 750 mL bottles. The initial batch was limited to purchases at the brewery, but a second batch produced in January 2013 saw widespread release in Europe and North America later the same year. It was debuted to coincide with the 2013 [[Toer de Geuze]].
 In 2012, Gueuzerie Tilquin joined the [[HORAL|High Council for Artisanal Lambic Beers (HORAL)]].<ref name=HoralTilquin>HORAL - Tilquin, http://www.horal.be/vereniging</ref> Tilquin is the first HORAL member outside of Flanders and lies just 200 m past the language border in the French-speaking municipality of Rebecq.
@@ Line 27: / Line 27: @@
 In 2019, Pierre Tilquin confirmed the capacity of the blendery was increased to 575 barrels of 400 L each, allowing him to stock approximately 2,300 hl (1,960 U.S. barrels) of lambic, resulting in the release of about 1,350 hl of beer per year. He also mentioned that in mid-January 2019, he received some new 600 L barrels, aiming to replace some of the oldest 400 L barrels at the blendery. Additionally, he also acquired some 220 L barrels to fill when there is not enough wort to complete a 400 L barrel. He also bought some 500 L barrels, with stainless steel openings on the top of the barrels, to extend his fruit experiments. <ref name=TilquinInterviewDBB> Interview with drinkbelgianbeer.com, https://drinkbelgianbeer.com/breweries/interview-pierre-tilquin-owner-master-blender-gueuzerie-tilquin</ref>.
-On June 22, 2021, Tilquin announced on social medias that a small turbid mash brew kit had been received at the blendery, and was being installed to brew their very own lambic during the next brewing season. The following day, they announced that they had also acquired their own coolship.
+On June 22, 2021, '''Tilquin announced on social medias that a small turbid mash brew kit had been received at the blendery, and was being installed to brew their very own lambic''''''Bold text''' during the next brewing season. The following day, they announced that they had also acquired their own coolship.
 On January 27, 2022, the first 100% Tilquin lambic was brewed, mashing with 60% organic malted barley and 40% organic raw wheat. After spending the night in the coolship, the wort went into two 500 L barrels, with the aim not to replace the production of the blendery, but to experiment and eventually produce a small volume of 100% organic Tilquin gueuze. The first batch was blended on March 24th, 2025 , and became the first ever 100% Walloon gueuze, composed of 50% 1-year-old-lambics, 25% 2year-old lambics and 25% 3-year-old lambics. It was bottled the following day and 5300 75cl bottles were produced, with the plan to bottle a batch of 37,5cl format the following week. This gueuze will carry another name as it is clearly different from Tilquin's classic gueuze. Release is planned 6 months to a year from bottling.