Pierre Tilquin set up his gueuzerie in 2011 in Rebecq, in Wallonia rather than the traditional Flemish Pajottenland region where lambic has historically been made. He buys wort from Boon and other producers, ages it in his own cellar, and blends one, two and three year old lambic into a gueuze that has quickly become one of the most respected newer names in the category.
Tilquin Oude Gueuze a l’Ancienne at a glance
| Style | Belgian oude gueuze (lambic) |
| ABV | Around 7% |
| Calories | Around 190 per 12 fl oz |
| Origin | Gueuzerie Tilquin, Rebecq, Belgium |
| Ingredients | Blended lambic from 1, 2 and 3 year old batches, wild yeast and bacteria |
| Vegan | Yes |
| Gluten free | No, contains barley and wheat |
| Typical price | Around $18 to $26 for a 750ml bottle where available |
How it tastes, by the numbers
Tilquin sits closer to the classic dry, funky end of the gueuze spectrum than the rounder, vinous producers.
The full review
It pours a copper-amber, cloudy colour with only a trace of loose white foam, consistent with the low-carbonation, minimally processed style. The aroma is classic funky gueuze: earthy, barnyard, with bright citrus and rhubarb underneath, plus a slightly sweet, buttery note some tasters pick up in younger bottles.
The palate opens with a bright, moderate lactic sourness that builds into complex barnyard funk, earthy tones and a grainy malt backbone. Oak tannins provide a subtle, dry bitterness rather than any hop character, and the finish is bone dry with a lingering, tart, funky aftertaste.
For a project that only started in 2011, Tilquin has earned a level of respect among lambic drinkers that took most producers decades to build, largely because the blending decisions consistently produce a gueuze this complex and well-balanced.
A relative newcomer to lambic blending that already drinks like it has a century of tradition behind it.
- Consistently excellent blending despite being a newer producer
- Classic dry, funky gueuze character in the traditional style
- Higher ABV gives it more weight and depth than lighter gueuze
- Limited allocation and availability outside Belgium and specialist shops
- Very traditional and funky, not a beginner-friendly sour
- Batch-to-batch variation is part of the format
Who it is for
Lambic fans who want to see how the traditional style is evolving in the hands of a newer producer, and anyone who already enjoys classic dry, funky gueuze and wants another top-tier option.
Tilquin Oude Gueuze a l’Ancienne FAQs
What does Tilquin Oude Gueuze taste like?
Earthy, barnyard funk with bright citrus and rhubarb, a grainy malt backbone, subtle oak-driven dryness, and a bone-dry, tart, funky finish.
How strong is Tilquin Oude Gueuze?
Around 7% ABV, higher than many traditional gueuzes.
Is Tilquin a traditional lambic brewery?
It is a blendery rather than a brewery from scratch; Tilquin buys lambic wort from producers like Boon and ages and blends it in Rebecq, Wallonia, since 2011.
Is Tilquin Oude Gueuze gluten free?
No, it contains barley and wheat.
Why is Tilquin unusual for a gueuze producer?
It is the only well-known gueuze blender working in Wallonia rather than the traditional Pajottenland region in Flanders where most lambic has historically been made.
How does Tilquin compare to Cantillon or 3 Fonteinen?
It sits in similarly traditional, dry and funky territory, though as a newer producer it has a slightly different, evolving house character rather than a century of consistent house style.
Where to find it
Sold through specialist Belgian beer importers and dedicated bottle shops; allocation is limited given the relatively small scale of the operation.
The verdict
Tilquin Oude Gueuze a l’Ancienne proves that world-class lambic blending is not limited to century-old brands. A confident four point four out of five.
