BIERE

Lambic matured with Belgian Muscaris grapes.

"Vipère is a sour beer that allies a refreshing tartness of a lactobacillus fermentation to the hyper aromatic qualities of Mosaic and Chinnok hops, beware..."

Blend 2. This Farmhouse ale was fermented with Stillwell's house culture and matured in French oak wine barrels. Dry hopped with Mosaic.

"All Czech Saaz stainless steel-fermented grisette. Light, bright, fun, funky, bitter, refreshing."

"A Double IPA brewed with a generous base of spelt, oats, pilsner and vienna that has been double dry hopped with Hallertau Blanc, Citra and Sabro. A pleasant hop Uppercut..."

Season 18/19 Assemblage #33. Bottled on 24/01/19. This particular Hommage has macerated nearly 6 months with the fruits The one-year and two-year lambics come from 5 different barrels and originate from 5 different brews. Final fruit intensity is of 350 grams of fruit (76% raspberries and 24% cherries) per liter of Hommage.

Tropical Hazy IPA! Mosaic Cryo, Eldorado and Sorachi Ace (BE) + Golden Promise and Oats

Lambic matured with Nectarines, 40kg of fruit for 100 liters of beer.

Organic Gueuze blended from organic lambics of different ages.

"Inspired by Agua de jamaica a typical sweet and acidic Mexican beverage. 100% organic belgian pilsner malt no-boil Berliner style brew with 2,75 kg hibiscus added to the kettle at 93º for 30 minutes before knockout. Co-fermented with L. plantarum and our house yeast culture. We used orange zest/juice from our family farm and dry hopped with a small amount of palisade hops. Just before packaging a final addition of hibiscus was added for an extra layer of flavour."

Alcohol Free Hoppy Beer with Grapefruit.

Unfiltered Craft Lager

Season 2018-2019 Assemblage #76. bottled on 23/05/19. Blend made from 5 different barrels (including an Amontillado Sherry barrel) originating from 7 different brews. The Oude Lambic comes from 2 different barrels and two different brews and represents around 40% of the blend. The oldest lambic was brewed on 12th January 2016. The average age of the lambis at bottling is 19 months.

Season 2018-2019 Assemblage #64. bottled on 08/04/19. Blend made from 6 different barrels originating from 5 different brews. At bottling, the average age of the lambics used was months

Season 18/19 Assemblage #39. bottled on 14/02/19. Blend made with 100% lambic brewed by 3 Fonteinen from 3 different barrels originating from 3 different brews. The average age of the lambic used is 20 months.

Season 18/19 Assemblage #71. Bottled on 09/05/19. This particular Hommage has a final fruit intensity is 353 grams of fruit per liter of Hommage. The lambics originate from 4 different barrels and 6 different brews.

Assemblage #83. Bottled on 13/06/2019. This specific Intens Rood has macerated for six months on its fruit. The lambic in this blend originate from two different barrels and two different brews. Final fruit intensity of 475 grams of sour cherries per liter of Intens Rood.

Limited edition of the AdR Tripel Impériale aged for 4 months in Cognac barrels. Limited to 500 bottles.

Medium Dry Cider fermented with wild yeasts and matured with fresh black currants.

Please only purchase this if you've bought a 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 more than two years.

Berslais Kadet aged 12 months in lambic barrels which resulted in a spontaneous fermentation of the beer. BBD is 10/01/2023

Bersalis Tripel aged for at least 12 months in oak barrels that used to age lambic. This ageing process provokes a second fermentation of the beer (this time spontaneous). BBD is 18/09/2022

Lambic aged with green walnuts. Limited edition. Bottled on 13/09/2019 with BBD 13/09/2023

Zure van Tildonk (Sour BA blond) aged for 7 months with peaches.

Spiced sour ale aged in Gin barrels with Crnaberries.

GLUTEN FREE "Lumina is our shining light, a 4.2% Session IPA glowing with juicy tropical fruit notes. Hoppy aromas of mango and pineapple guide you towards explosive flavour, flashes of delicate citrus highlights and refreshing balanced bitterness. Our epiphany of a session beer drinks with a pillowy soft mouthfeel and pours with a beautiful light haze."

Malt-Port sweetness of Port combined with the complexity of beer. 3 year Barrel Aegd.

Blend of different lambics aged in "oude Pijpen" (650 liter barrels used to transport Porto from Portugal to Belgium, these are between 60 and 120 year old barrels).

"This is a blend of two recipes from the Buxton archives, Storm Bringer and Rain Shadow. It’s a straight imperial stout, no adjuncts, no lactose." best before 05/2023

Cranberry, orange and lime Session Mead. BB is June 2022