Toer de Geuze 2024 at Gueuzerie Tilquin

As every two years, the Gueuzerie Tilquin participates to the Toer de Geuze 2024, which will happen during two days.

We will be open from 11am to 7pm on Saturday 4 May and from 10am to 5pm on Sunday 5 May.

During the weekend, the Gueuzerie Tilquin will be offering regular free guided tours and a free glass of lambic for every visitor.

All the following products will be available to taste by the glass (25cl):

Bottled beer :

  • Gueuze Tilquin à l’ancienne 7.0%
  • Gueuze Tilquin à l’ancienne – Cuvée Jean-Paul 7.0%
  • Gueuze Tilquin à l’ancienne – Cuvée Paul 7.0%
  • Gueuze Tilquin à l’ancienne – Cuvée Arthur 7.0% (NEW)
  • Gueuze Tilquin à l’ancienne – Cuvée Jean-François 1759 7.3%
  • Mûre Tilquin à l’ancienne 6.0%
  • Abricot Tilquin à l’ancienne 6.3% (NEW)
  • Gewurztraminer Tilquin à l’ancienne 8.2%
  • Pinot Meunier Tilquin sur marc 6.6%
  • Mourvèdre Tilquin à l’ancienne 8.0%
  • Viognier Tilquin à l’ancienne 8.0%
  • Airelle Sauvage Tilquin à l’ancienne 6.5%
  • Rullquin 7.0%
  • Sureau Rullquin 7.3%
  • Oude Geuze Mega Blend 2024 (NEW)
  • Oude Geuze Mega Blend 2021

Beers on draft :

  • Gueuze Tilquin – draft version 5.3%
  • Mars (Meerts) 3.6%
  • Assemblage de lambics 6.4%
  • Quetsche Tilquin – draft version 5.3%
  • Rhurbarbe Tilquin – draft version 4.6%
  • Mûre Rhurbarbe Tilquin – draft version 5.4% (NEW)
  • Pêche Jaune Tilquin – draft version 5.8% (NEW)
  • Various grape Meerts 5.8%
  • Various experimental beers on draft (see chalkboard)

Several new beers will be available to take away at the SHOP:

  • Gueuze Tilquin à l’ancienne – Cuvée Arthur (75cl)
  • Abricot Tilquin à l’ancienne (37,5cl et 75cl)
  • Oude Geuze Mega Blend 2024 (75cl)
  • Rullquin (37,5cl)

Who is hungry, at Tilquin can find pig on the spit prepared by butcher Fisette, fish and chips from Bia Mara, and wraps from Tartempion.

For the youngest, there is also a bouncy castle.

All Tilquin products will be on sale at the shop.

There will be a parking area opposite to the blendery.

Everybody welcome !

Article pubilé dans: News EN