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

Season 18/19. Assemblage #49.Magnum bottled on 04/03/19. Blend made with 100% lambic brewed by 3 Fonteinen from 5 different barrels originating from 10 different brews. The oldest lambic was brewed in early 2016. This BLend only contains young and three-year old lambic.

"They say you should never meet your heroes... but who cares? Green Cheek are one of the best in the business so we jumped at the chance to brew a California IPA with them. This style of IPA is crisp, clean and refreshing, with pilsner malt making up most of the base. Our good friends Mosaic, Citra, Simcoe and Sabro combine to bring the magic."

The light red "Valantine" rhubarb is harvested in the spring. It is used for wine and now also for fermentation with lambic in wooden barrels. 45KG of fruit for 100 liters of young lambic.

"You know our Bruxellensis, a complex beer brewed with an indigenous Brussels yeast that we found in the "wild" nature of Saint-Gilles: the famous Brettanomyces Bruxellensis. We have made a version of this beer that has been able to mature for several months in old red wine barrels: the BRUXELLENSIS RESERVA. The result is a flavorful festival of red and black berries: wild strawberries, candied cherries, blackberries and blueberries. It has some woody notes of course, and the Brett adds not only fruity notes, but also accents of old leather. The aftertaste is dry with a delicious bitterness. A wine-like and complex beer that is at the same time very refreshing and easy to drink."

Season 19/20 Assemblage #13. Bottled on 17/12/19. "For this Oude Kriek, we macerated whole sour cherries on one- and almost-two-year old lambik in stainless steel. The maceration lasted for 5,5 months. The lambikken that we used for macerating and blending originate from three different barrels and four different brews. The final fruit intensity is 346 grams of sour cherries per litre of Oude Kriek. 100% 3 Fonteinen."

Season 18/19 Assemblage #66. bottled on 18/04/19. This specific Oude Kriek has macerated ifor 6 months with the cherries oak foeders. The lambics in this blend come from 4 different barrels and originating from 11 different brews from 3 Fonteinen. 100% of the lambics used are form 3F.

Season 2018-2019 Assemblage #75. bottled on 16/05/2019. "This Oude Geuze is composed of almost 30% three-year old lambik and only one-year old lambik. The oldest lambik was brewed beginning of April 2016, and is almost five years old at the moment of its release. The lambikken originate from five different barrels and four different brews."

Season 2019-2020, Assemblage #12. Bottled on 13/12/19."For this Hommage iteration, we blended about one third of kriekenlambik with two thirds of frambozenlambik, both macerated on stainless steel. The weighted average maceration time was four and a half months. While macerating and blending, we used lambikken originating from 4 different barrels and 6 different brews. The final fruit intensity amounts up to 413 grams of fruit per litre of Hommage. Finally, we added some honey just before bottling. 100% 3 Fonteinen."

Lambic infused with pine buds. Bottle referemnted.

A double India porter hopped with Vic Secret and Simcoe.

Season 2020-2021, Assemblage #83. Bottled 12/10/2021."This kriekenlambik is the result of a maceration of sour cherries for more than eight months on young lambik, afterwards blended with some more soft lambik to balance it all out. We aimed for a kriekenlambik (so remaining flat). We used lambikken from three different barrels and eight different brews. The weighted average age of the kriekenlambik upon bottling was 24 months. The final fruit intensity is 337 grams of sour cherries per litre of kriekenlambik. 100% 3 Fonteinen brewed lambik."

Season 2022-2023 Assemblage #30. Bottled on 19/01/2023. "For this Druif, we macerated Muscat Ottonel grapes from Christoph Hoch on three-year old lambik. Total maceration time was five months and the weighted average age of this blend was more than 33 months at bottling. The final fruit intensity is 389 grams of whole grapes per litre of finished Druif. A few years ago, we started working with the most progressive low-intervention winemakers around Europe. Christoph Hoch is a Demeter-certified wine maker from Hollenburg an der Donau, Austria. He is not only crazy about our lambik, he also has some of it ageing in his own barrel cellar!"

"For our Maturation series, we select beers aged in a single type of barrel to showcase how different casks affect the final character of a beer. We aged our Danish Wild Ale in a large, very old Oloroso Sherry Bocoy cask made of chestnut wood for two years, and blended this with a smaller amount of two-year-old Danish Wild Ale aged in a traditional oak Oloroso barrel. The Oloroso casks enhanced the beer with flavors of toasted walnuts, caramelized fruit and spices."

'"Artisanal Gueuze, blended from lambic brewed on site and aged on Barolo foeders and macerated with black currants."

'"Artisanal Gueuze, blended from lambic brewed on site and aged on Barolo foeders and macerated with Litchi."

Season 2022-2023. Assemblage #5 bottled on 08/11/2022. "For this specific Cuvée Armand & Gaston, we blended lambikken from four different barrels and six different brews. Almost half of the lambikken used were three-year and four-year old lambikken, rendering the weighted average age of the geuze blend to more than 25 months on the moment of bottling. More than 60% of the cereals used during brewing were sourced in our Cereal Collective."

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch infused with hibiscus flowers

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch aged in a barrel of Spirit of Meander. Limited to 301 liters

West Coast IPA w. HBC1019

"“Released Virulence” is oozing with a galaxy of citrussy, floral and light tropical flavours from a lethally viral load of El Dorado, Idaho 7, Amarillo and Cashmere hops. Trapped inside the can are piney and herbal aromas, emanating like the frantic screeches inside the narrow corridors of a spacecraft overtaken by extraterrestrial monstrosities."

"Blend of old lambics matured in palo cortado sherry barrels."