Printer-friendly versionSend to friendPDF version

Tilquin, Bierk

Tilquin, Bierk

Chaussée Maïeur Habils 110
1430 Rebecq
Tel.: +32 2 395 33 48
info [at] gueuzerietilquin [dot] be  
www.gueuzerietilquin.be  

Production 1.600 hl (2020)

Export 70 % 

Employent 6

Sales at brewery shop and tasting room are open every Saturday 10:30 AM - 1 PM

Visits appointment only

Gueuzerie Tilquin is the first gueuze blendery in Wallonia. The company started up in February 2009 and is located in Bierk (Bierghes, Rebecq), 200 metres from the language border. This blendery is run by Pierre Tilquin (47), a bio-engineer who obtained a doctorate in statistics and genetics. Subsequently he followed an intensive brewing course in Leuven and gained experience at the Huyghe brewery (Melle), 3 Fonteinen (Beersel) and Cantillon (Anderlecht).

Tilquin purchases wort from various lambic brewers (Boon, Lindemans, Girardin, Cantillon and Timmermans). The wort ferments in oak barrels during 1, 2 or 3 years. Tilquin uses oak barrels of 400 and 600 litres only. The lambics is blended and bottled. The blend referments in the bottle for about 6 months. The lambic then becomes a sparkling beer. The entire production process takes almost three years.

The annual production capacity is 1,600 hectolitres. 30% of Tilquin's production is sold in Belgium. 25% goes to the United States and the rest is exported to other countries (Scandinavia, Italy, France, Great Britain, South Korea, Japan).

In 2012, Gueuzerie Tilquin joined HORAL. Tilquin is the only HORAL member which is not situated the province of Flemish Brabant.

In addition to Oude Geuze, Tinquin also produces a series of fruit lambic, all of which are made in the same way: 1000 kg of fruit are fermented in approximately 1000 litres of 8-month-old lambics. The fruit-rich lambic is then filtered and pumped into a mixing tank to be mixed with lambics of 1, 2 and 3 years of age to achieve the desired fruit concentration. Depending on the beer produced, the fruit concentration varies from 200 to 325 g per litre.

All fruit beers undergo secondary fermentation in the bottle for at least 4 to 6 months.

Comments