"Blend of spontaneous and mixed fermentation beers aged in barrels for 2 years with two harvest of local peaches."

"Spontaneously fermented beer aged in barrels for approx. 2 years with Grüner Veltliner and unique varietal of local organic hops. Homage to local terroir with focus on organic hops."

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."

An oak-aged ale refermented with blackberries

"A Farmhouse Adambier. Adelaide is our take on an adambier, an old world style ale. Aged in oak for one year, Adelaide is dry with notes of chocolate, stone fruits and a hint of smoke. Born out of a recipe from our homebrewing days, Adelaide is our take on recreating the oft overlooked Adambier style. Hailing from the era of pre-industrialized malting processes, these strong ales exhibited a smoke-forward profile from the use of wood-fired kilns and were usually aged for an extended period in wood. We started with a robust grist of Munich, Vienna, and Chocolate malts alongside the star of the show: Beechwood Smoked Barley. This ingredient allowed us to emulate that smoky aspect, while supporting a more rounded and rich malt base. Adelaide spent over a year in oak puncheons bef...

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 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."

Lambic with Pinot Noir grapes

Lambic with Chardonnay 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.

Please only purchase this if you've bought this specific package from 3 Fonteinen's webshop for 6x75cl and had it delviered at our warehouse. Purchasing this won't get you this pack if it has not been purchased from the 3F Webshop, it's just a packaging and proxy fee. The price now includes a storage fee, as we've had this in our warehouse for almost two years.

Season 2021-2022 Assemblage #28. Bottled on 08/02/2022. This Dornfelder/Kriek is a blend of kriekenlambic and grape lambic, in a 22/78 cut. The fruits macerated for a weighted average of almost six months. We used two-and three-year old lambics for maceration only as there was no backblending involved. The lambics originate from three different barrels and thirteen different brews. The weighted average age of this blend is a good 20 months. The final fruit proportion is 486 grams of fruit used per litre of finished fruit lambic."

Season 2020-2021 Assemblage #26. Bottled on 10/02/2021. "For this Druif/Kriek, we blended a Belgian dornfelder druivenlambik and a kriekenlambik in a 50/50 proportion. We used both young and two-year old lambikken, originating from nine different barrels and nine different brews. The combined maceration took eight months and the final fruit intensity is 510 grams per litre of sour cherries and freshly pressed, skin-macerated grape juice."

Blend of 2 year old lambics macerated for 8 months on 2021 Riesling grapes with botrytis aged for one year in oak barrel. Bottled Still. Limited to 189 bottles.

2023 Version. "Creamy, thick and pleasantly sweet, our take on a classic Christmas beverage features rum, cinnamon and vanilla with whispers of nutmeg. It’s like a melted vanilla ice cream with Christmas spices."

Unblended 5 year old Lambic brewed in 2014 and bottled in 2019.

Quince lambic obtained by maturing1000 kg fresh local quince (Cydonia Oblonga) on 1500 liters of lambic for more than a year. Bottles have either a silver or a blue label (see both pictures).

"Weird Era is our blend of Lambic inspired oak fermented ales ranging in age from 1-3 years old, or Methode Traditionnelle. Mashed with pilsner malt & unmalted wheat, it was boiled for three hours with aged whole cone hops before being cooled overnight in our coolship, & transferred into French & American oak barrels the following morning. A poignant gaze into time & place, this beer showcases four specific nights in South City St Louis. This blend is comprised of twenty-five percent three year old spontaneously fermented beer brewed on January 17th, 2019, twenty-five percent two year old spontaneously fermented beer brewed on April 20th, 2020, and fifty percent one year spontaneously fermented beer brewed on January 19th, 2022 - then packaged into green glass bottles on August 2nd, 2022 where it has been conditioning since. "

"In Gooik's fields ripen the most beautiful apples, those appels ferment together with lambic to this Pajotse cider. This variety of apples gives an intense extra flavor to the lambic that is fermented on wooden barrels. 45kg on 100 liters young lambic."

Orange Rosé complex wine made with 80% Pinot Gris and 20% Gewürz. Limited to 294

Season 2020-2021. Assemblage n°34. Bottled on 10/03/2021. "A Golden Blend with both young lambik and a good portion of two-year and four-year old lambik. This blend consists of lambikken of seven different brews and four different barrels, and almost 70% of the lambikken have been brewed by us. Almost 10% of the heirloom cereals used in the 3 Fonteinen brewed lambik, was sourced in Pajottenland. The weighted average age of the blend was 27 months upon bottling. This blend features the same lambikken as blend 33, except one and with different proportions (and in a smaller batch)."

Season 2020-2021. Assemblage n°35. Bottled on 10/03/2021. "This specific Oude Geuze Golden Blend only features one-and-a-half-year old and four-year old lambikken, but with the latter at 33% instead of the usual 25%. The oldest lambik was brewed on the 24th of January 2017 (so almost 50 months old). This way, the weighted average age of the blend amounts up to a tad more than 27 months. While blending, we added some honey from our own bee hives in Lot. The lambikken originate from three different brews and two different barrels."

Season 2020-2021. Assemblage n°33. Bottled on 09/03/2021. "A Golden Blend with both young lambik and a good portion of two-year and four-year old lambik. This blend consists of lambikken of seven different brews and four different barrels, and 75% of the lambikken have been brewed by us. More than 20% of the heirloom cereals used in the 3 Fonteinen brewed lambik, was sourced in Pajottenland. The weighted average age of the blend was 25 months upon bottling. This blend features the same lambikken as blend 34, except one and with different proportions."

Season 19/20. Assemblage n°37. Bottled on 11/02/20. This Golden Blend has been blended with lambics from three different barrels and five different brews. The lambics were brewed by three different breweries. It is one of the first blends in which lambic brewed by Brouwerij De Troch in Wambeek was used. The oldest lambic was brewed in early 2016.

"In 2022 we macerated Gorsem cherries on 2 year old lambic and barrel aged it after 6 months of maceration for another year. In 2023 we did the same; maceration of Gorsem cherries on 2 year old lambic for 6 months. We blended these 2 cherry lambics together and added fresh Satureja herb to them."

"We blended 1 and 2 year old lambic and macerated them on fresh mirabelle plums from Belgian soil. After 6 months, we removed them and barrel aged the lambic for another 3 months. At botteling we blended this barrel with a 3 year old pink rose lambic."

"In 2022 we macerated Gorsem cherries on 2 year old lambic and barrel aged it after 6 months of maceration for another year. In 2023 we did the same; maceration of Gorsem cherries on 2 year old lambic for 6 months. We blended these 2 cherry lambics together and added fresh tarragon herb to them."

"An Italian aperitivo and classic cocktails inspired beer aged in oak barrels with grapes, cherries, blackcurrants and selected botanicals. Not only for negroni and Campari lovers. A Métaphore with that italian chic."

"A rich malty beer that spent almost 2 years in a large sherry butt. Brewed originally as a doppelbock and presented to you today as Biére de Garde. A collaboration with dear friend Jan from Hibernata beer project with whom I share mutual love for delicately rustic beers. Rich, malty and vinous. Perfect cigar beer!"

Season 2021-2022, Assemblage #1. Bottled on 16/11/2021."This Aardbei/Kriek is a blend of a strawberry lambik and a sour cherry lambik, in a proportion of 65/35. The lambikken originate from five different barrels and nine different brews. Most of them were two-year old lambikken, and almost 10% three-year old. One third of the lambik volume is brewed with Pajot-grown cereals. The final fruit concentration is 516 grams of strawberries and sour cherries used per litre of finished Aardbei/Kriek."

Season 2021-2022, Assemblage #21. Bottled on 21/01/2022. "For this Pruim, we macerated fresh picked-to-ripeness sweet Mirabelle plums. Maceration took a tad over four months. For both maceration and blending, we used over 90% of old lambics, both two-, three- and four-year old. The weighted average of this blend upon bottling is therefore almost 25 months. The final fruit intensity is 304 grams of plums per litre of finished Pruim. The largest part of the fourteen brews used comes from smaller barrels and are 3 Fonteinen-brewed. Of those, more than 1/3 were brewed with Pajottenland grown cereals."

Season 2021-2022, Assemblage #16. Bottled on 11/01/2022. SBottle count: 858. "For this specific Braambes, we macerated whole blackberries on two- and three-year old lambik for almost four months. We blended with some young lambik right before bottling for continued bottle fermentation. This way, the weighted average age of this blend surpasses 29 months at the moment of bottling. The final proportion of fruit used is 398 grams of blackberries per litre of Braam. The lambikken used originate from four different barrels and ten different brews, of which the oldest was brewed in November 2018."

Season 2021-2022, Assemblage #17. Bottled on 13/01/2022. "For this Pruim, we used the old plum variety Belle De Louvain, hand-picked in Limburg, Belgium. Maceration took almost four months and the lambics for both maceration and blending originate from six different barrels and thirteen different brews, of which the oldest brewed end of October 2018. The weighted average age of this fruit blend is almost 22 months. The final proportion of fruit used is 385 grams of plums per litre of Pruim. Almost half of the cereals used originate from the Pajottenland. 100% 3 Fonteinen brewed lambic."

Peach lambic. 1000 kg of fruit for 1500 liters of lammbic.

"Delicate mixed fermentation beer aged in barrels for 2 years with gentle attitude and light-handed use of local peaches. Lower gravity and gentle approach not only towards beer are a point of this beer."

"Our first cider, fermented with a brett dominant house culture and barrel aged for a year in a bourbon barrel (Four Roses, second pass). 230 bottles and 1 keykeg released."