Season 2022-2023, Assemblage #22. Bottled on 05/01/2023. Bottle Count: 807 "For this Pruim, we macerated Opal plums from De Kleinaart in Limburg - a small orchard with organic plums. Maceration happened on young lambik, and blended with three-year old lambik. The lambikken originated from two different barrels and five different brews. We macerated for almost six months, rendering the weighted average age to more than 22 months. The final fruit proportion is 477 grams of plums per litre of Pruim. Almost 60% of the cereals used while brewing, were sourced in our Cereal Collective. 100% 3 Fonteinen."

Season 2022-2023, Assemblage #21. Bottled on 05/01/2023. Bottle COunt: 874 "For this Pruim, we macerated an old Belgian damson variety - Vroege Tolse - which we handpicked with Willy Verlinden on the Wijngaardberg in Wezemaal, just outside Leuven. We macerated the plums for almost six months on three-year old lambik. While bottling, we blended with more two-and-ahalf-year old lambik, rendering the weighted average of the blend at more than 32 months upon the bottling moment. The final fruit proportion is 392 grams of Vroege Tolse per litre of finished Pruim. In total, we used lambikken from three different barrels and seven different brews. 100% 3 Fonteinen."

Season 2019-2020. Assemblage #74. Bottled on 02/09/2020. "For this Schaarbeekse Kriek, we macerated locally grown and manually harvested sour cherries for almost fourteen months in wooden barrels, with both one-year and two-year old lambik. The final fruit intensity is about 350 grams of Schaarbeekse per litre of finished Schaarbeekse Kriek. The average age of this beer upon release will be around two-and-a-half years. 100% 3 Fonteinen."

Season 2020-2021. Assemblage #61. Bottled on 22/07/2021. "his Schaarbeekse Kriek has macerated for a full twelve months. We used locally grown and hand-picked Schaarbeekse sour cherries and lambikken originating from five different barrels and nine different brews, both young and two-year old lambikken. This way, the weighted average age of the blend upon bottling was still well over 17 months. The final fruit intensity is 347 grams of Schaarbeekse sour cherries per litre of Schaarbeekse. In the brews, half of the cereals used was sourced in Brabant, Belgium."

Season 2021-2022. Bottled on 28/062/2022. "For this Strenge Winter, we brewed a full malt wort with the addition of candied sugar on the coolship. This wort was brewed on April 16th 2020. We left it for more than two years to age on three different barrels. Upon bottling, we blended with some young lambik for continued bottle fermentation, as well as a small part of reduced wort from a Nocturne brew. The weighted average age of the blend upon bottling was therefore more than 23 months."

Season 2022-2023, Assemblage #26. Bottled on 12/01/2023. "For this Wijnbergperzik, we macerated vineyard peaches for about four months on three- and four-year old lambik. Two thirds of the lambikken have been brewed by Brouwerij 3 Fonteinen, one third by Lindemans. The oldest lambik has been brewed in October 2019. This renders the weighted average age to more than 33 months. The final fruit proportion is 388 grams of Moesel-grown and hand-picked peaches per litre of Wijnbergperzik."

Season 2022-2023 Assemblage #71. Bottled on 24/05/2023. "FFor this Druif, we macerated Merlot grapes of Claus Preisinger for more than eight months on three-and-a-half-year-old lambik. Afterwards, we blended with some more four-year-old lambik. We used lambikken originating from three different barrels and seven different brews. The weighted average age of this grape lambik is more than 44 months. The final fruit proportion is 380 grams of Merlot grapes per litre of Druif. A few years ago, we started working with the most progressive low-intervention winemakers around Europe. Claus Preisinger is renowned for his innovative approach in his vineyard, involving natural and regenerative farming. His Weingut is located in Burgenland, Austria. "

Season 2022-2023. Bottled on 24/12/2022. "This Zenne y Frontera is a very small bottling of a four-year old lambik that has aged for more than two-and-a-half-years on two Oloroso sherry barrels. The weighted average age of this Zenne y Frontera is therefor more than 45 months; the historical weighted average of geuze blends. The long ageing on the sherry barrels also results in a higher alcohol volume. This is indeed a bottle to be shared on special occasions. Bottle count: 770. 100% 3 Fonteinen."

Vintage 2022. Golden ale aged in oak barrels, with beetroots.

Vintage 2022. Golden ale aged in oak barrels, with beetroots.

Mix-fermentation Golden ale aged in oak barrels, with chasselas grapes

"Barrel aged apple cider with raspberries"

Vintage 2018. Mixed fermented barrel aged sour ale with local quinces.

"Barrel aged golden sour ale, with local elderflowers."

Barrel aged red sour ale, with local organic habanero peppers.

Barrel aged golden sour ale, with raspberries and limes.

Wild/ Sour dark ale aged in oak barrels

Barrel aged golden sour ale, with organic apricot pits

Vintage 2020. "Farmhouse ale aged in oak barrels, with red plums"

Barrel aged red sour ale.

Barrel Aged Golden sour ale, with tomatillos, jalapeño peppers, lime and cilantro.

Blend of BA Golden Sour ales

Barrel aged sour imperial stout, with organic local apricots.

Barrel aged sour imperial stout with local sour cherries.

Vintage 2021. "Barrel aged goldens sour ale, with Sauvignon grapes."

Vintage 2021. Barrel aged sour ale aged with local Cabernet Franc grapes

"Collaboration with De Mederie. Blend of Treebeard aged on Pineau de Charentes Barrel & dates mead, mead aged on bourbon and peated whisky barrel. Billies Craft Beer Fest special 2022." Bottled without carbonation.

Collaboration with Granizo, Vermouth barrel aged flemish sour ale.

Sour Quad with Dried Figs aged on Spanish Brandy barrels (collab with LETRA Brewery, PT)

"Farmhouse Sour brewed with Belgian malts and Belgian hops, with Morpheus yeast, macerated with sloeberries."

Barrel aged, vinous, slightly sour quadruppel. Aged on a 4500l Massolino Barolo red wine foeder. No to very low carbonation (the barrel experience)

Barrel Aged Farmhouse Sour, macerated with only locally (within 500 m around the brewery) foraged ingredients like sloeberries, dandalions, rosehip, pinecones

Funky Wheat Beer aged on Portuguese White Moscatel barrels

Dark Winter Ale, red wine "Bordeaux" barrel aged

Phi aged with Silverberries.