The first whisky, porto and madeira barrels arrived at Oud Beersel and found a place in the renovated basement. Later on, more barrels were added to this room, to age lambic on barrels to extract special flavors from these barrels.

Also, 2 new fruit tanks of 24 HL each, were installed on ground floor, to produce beers like cherry lambic, schaarbeekse kriek, rhubarb lambic and Green Walnut.