This particular Hommage has macerated for 6 months with organic raspberries and cherries, and the final fruit intensity is 350 grams of fruit per litre. While blending, local honey was added.

Season 18/19 Assemblage #9. Bottled on 28/11/18. This particular Hommage has macerated a bit more than 6 months.The maceration ratio is 72% raspberries and 28% cherries.

Season 18/19 Assemblage #42. Bottled on 25/02/19. This particular Hommage has macerated 4.5 months with the fruits The one-year and two-year lambics come from 6 different barrels and from 7 different brews. Final fruit intensity is of 350 grams of fruit (76% raspberries and 24% cherries) per liter of Hommage.

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.

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.

Season 18/19 Assemblage #106. Bottled on 30/08/19. This particular Hommage has a final fruit intensity of 352 grams of fruit per liter of Hommage. The lambics originate from 4 different barrels and 4 different brews. Lambics originate from 3 Fonteinen (40%) and Brouwerij Lindemans (60%).

Season 18/19 Assemblage #110. Bottled on 19/09/19. "For the first time ever, we have blended raspberry lambic and sour cherry lambic rather than macerating both fruits together, in order to find balance throughout the increasing fruit varieties. The fruit proportion is 83% raspberries and 17% sour cherries, the lambics originate from 6 different barrels and 5 different brews (25% 3 Fonteinen lambic, 75% Lindemans)."

Season 19/20 Assemblage #16. Bottled on 08/01/20. "For this specific Oude Kriek, we macerated sour cherries for seven months on stainless steel. The lambikken that were used originate from five different barrels and five different brews. The final fruit intensity is 334 grams of sour cherries per litre of Oude Kriek. 100% 3 Fonteinen."

Season 2019-2020. Assemblage #78. Bottled on 30/09/2020. "For this Oude Kriek Intens Rood, we macerated sour cherries for almost nine months partly on oak and partly on stainless steel. We chose both jyoung and two-year oude lambiic for maceration, originating from four different barrels and seven different brews. We blended with another two young lambics from one barrel and two brews. The final fruit intensity is 458 grams of sour cherries per litre of Intens Rood. A part of this blend was bottled on 750 ml bottles and a part on magnums. 100% 3 Fonteinen."

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.

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."

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 #15. Bottled 13/01/21."This is not “any” Oude Kriek, this is Zéér Oude Kriekenlambik. Instead of using one- and two-year old lambik for maceration and blending, this time we used 36% three-year old lambik (yes, like in more than thirty-six months) and 58% two-year old lambik.
The lambikken come from twelve different barrels and eleven different brews. This blend consists of 60% 3 Fonteinen lambik. The final fruit is at 340 grams of sour cherries per litre of this Oude Kriek."

Season 2020-2021 Assemblage n°18 bottled on 25/01/21. "For this small-batch Frambozenlambik we macerated raspberries from Ferme Framboos for three months on one- and two-year old lambik from two different barrels and two different brews. We bottled the frambozenlambik as such, straight from maceration to bottle; no lambik was added. Don’t panic if this beer is a bit on the flat side. It is intended to be this way. The weighted average age of this frambozenlambik upon bottling was more than twenty months, and final fruit intensity is 350 grams of raspberries per litre of Frambozenlambik."

Season 2020-2021 Assemblage #27. Bottled on 11/02/2021. "For this, Druif, we co-fermented Belgian Dornfelder with one- and two-year old lambik in a 53/47 cut. We used the freshly pressed and shortly skin-macerated juice and put the unfermented juice with young lambik for continued fermentation in stainless steel. Afterwards, we blended with two-year old lambik. All lambikken originate from seven different barrels and seven different brews. The final fruit intensity is 31.6%."

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."

Season 2019-2020. Assemblage #79. Bottled on 07/10/2020. "While looking for old sherry barrels, we cannot get lucky all the time. While we will be sourcing barrels directly from bodegas to assure provenance and quality, we had a batch of Pedro Ximenez (PX) barrels that was on the peated side (albeit subdued). As a result, we decided not to use them for Zenne y Frontera, but to blend them with other (fruit) lambikken into geuze and fruit blends. This is the first of such blends to be released. Sour cherries were macerated partly on young peated lambik and partly on two-year old straight lambik in a stainless steel tank. We blended with young and three-year old (!) lambik. 55% of the blend is old lambik and the final fruit intensity is 567 grams of sour cherries per litre."

Season 2020-2021. Assemblage #17 bottled on 20/01/2021. "This Cuvée Armand & Gaston has been blended with lambikken from four different barrels and originating from four different brews. Twenty percent of the cereals that we used for brewing the young lambik, were sourced in Brabant through our own farmers’ network. The old lambik that we used — brewed in the first days of 2018 — comes from two small 400-litre barrels that we found to be gently oxidative. The weighted average age of this blend upon bottling was eighteen months.."

Season 2020-2021. Assemblage #67. Bottled on 28/07/2021. "The Cuvée Miel is a special version of the Cuvée Armand & Gaston. This geuze is a blend of one-, two-, three- and four-year old lambikken that have been infused with honey on the coolship. While blending, we added some more local honey. The weighted average age of this blend upon bottling was more than 24 months. 100% 3 Fonteinen brewed lambik."

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 2021-2022 Assemblage n°11. Bottled on 04/01/2022. Bottle Count: 934. "For this Frambozenlambik, and blend 12 and 13 alike, we macerated and blended two- and three-year old lambics only, originating from three barrels and seven brews, and three very specific raspberry varieties. For this blend, we macerated Glen Carron raspberries - grown and hand-picked in Flanders, for almost four months. The weighted average age of this fruit blend upon bottling was almost 27 months. The final fruit proportion used is 333 grams per litre of finished Frambozenlambik. 100% 3 Fonteinen Brewed Lambic."

Season 2021-2022 Assemblage n°11. Bottled on 04/01/2022. Bottle Count: 934. "For this Frambozenlambik, and blend 12 and 13 alike, we macerated and blended two- and three-year old lambics only, originating from three barrels and seven brews, and three very specific raspberry varieties. For this blend, we macerated Glen Carron raspberries - grown and hand-picked in Flanders, for almost four months. The weighted average age of this fruit blend upon bottling was almost 27 months. The final fruit proportion used is 333 grams per litre of finished Frambozenlambik. 100% 3 Fonteinen Brewed Lambic."

Season 2021-2022 Assemblage n°13. Bottled on 04/01/2022. Bottle Count: 980. "For this Frambozenlambik, and blend 11 and 13 alike, we macerated and blended two- and three-year old lambics only, originating from three barrels and seven brews, and three very specific raspberry varieties. For this blend, we macerated Tulameen raspberries - grown and hand-picked in Flanders, for almost four months. The weighted average age of this fruit blend upon bottling was almost 27 months. The final fruit proportion used is 333 grams per litre of finished Frambozenlambik. 100% 3 Fonteinen Brewed Lambic."

Season 2021-2022, Assemblage #77. Bottled on 25/05/2022."For this Aardbei, we macerated Huldenberg strawberries on two-year old lambik, and matured it further on a small oak barrel, and blended it with three-year old lambik. Maceration and maturation took over six months, rendering the weighted average age of this blend to over 25 months. The final fruit proportion is 505 grams of strawberries per litre of Aardbei. Of the grains that we used in brewing, more than one third is sourced within our own Cereal Collective. Small batch blend. 100% 3 Fonteinen."

Season 2021-2022, Assemblage #92. Bottled on 20/07/2022."For this small batch of Aardbei, we macerated locally grown and hand-picked strawberries on jonge lambik. Afterwards, we blended with three-year old lambik. The weighted average age of this strawberry lambik clocks at more than nineteen months on the moment of bottling. The fruit proportion is 350 grams of strawberries per litre of finished Aardbei. Half of the cereals that we used while brewing, originate from our Cereal Collective. Bottle count: 392."

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 2021-2022 Assemblage #23. Bottled on 27/01/2022. "For this Druif, we macerated muscaris grapes, picked at Hoenshof in the summer of 2021. We macerated the grape must on two- and three-year old lambikken. Maceration took almost four months before blending and bottling. This brings the weighted average age of the blend to more than 22 months. The final fruit proportion is 396 grams of muscaris grapes per litre of Druif. Of all brews, more than a quarter was brewed with Pajottenland grown cereals. 100% 3 Fonteinen-brewed lambic."

Season 2021-2022 Assemblage #50. Bottled on 17/03/2022. "For this Druif, we macerated Riesling grapes from Harth & Harth, Rheinhessen, Germany. Maceration took five months and we used two- and three-year old lambikken only. Afterwards, we blended with three-year old lambikken and very young lambikken for balance and bottle fermentation. In total, we used lambikken originating from four different barrels and ten different brews. The weighted average age of the blend is almost 22 months. The final fruit intensity is 500 grams of Riesling grapes per litre of finished Druif. 100% 3 Fonteinen brewed lambik."

Season 2021-2022 Assemblage #22. Bottled on 25/01/2022. "For this Druif, we macerated Spätburgunder (the German Pinot Noir) from Weingut Harth + Harth. Freshly picked in Rheinhessen. Maceration took almost four months. We only used two-and three-year old lambics, which brings the weighted average maceration upon bottling to almost 21 months. The final fruit intensity clocks at 500 grams of grapes per litre of finished Druif. Thank you Henning & family!"

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 2021-2022, Assemblage #51. Bottled on 17/03/2022. "For this Kweepeer, we macerated quinces from different organic fields around Flanders. We put them for almost four months on young lambik and blended with some more jonge lambik before bottling. It is hard to put a correct fruit intensity level as the massive quinces give off their flavours and aromas but do not really get disintegrated into the lambik. We did macerate 50/50 quince and lambik. So quite intense nonetheless."

Season 2022-2023. Bottled on 21/03/2023. "The foundation and our essence: lambik as it should be; pure, spontaneous and complex. For six years, three consecutive brews from March 2017 fermented and matured in the same oak barrel. This fine lambik was bottled in a dark brown bottle and finished with the most excellent cork. For even longer cellar ageing."

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 #38. Bottled on 31/01/2023. "For this first ever fully organic grape lambik, we macerated Grüner Veltliner grapes on one- and two-year old lambik. The grapes were sourced from Christoph Hoch, a Demeter-certified wine maker from Hollenburg an der Donau, Austria. Total maceration time was almost five months and the weighted average age of this blend was more than 19 months upon bottling. The final fruit intensity is 406 grams of whole grapes per litre of finished Druif. All cereals we used in brewing the seven different lambikken, were sourced with local Pajot farmers."

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!"

Season 2022-2023 Assemblage #42. Bottled on 09/02/2023. bottle count: 1315. "For this Druif, we macerated Sylvaner grapes from Harth+Harth, for more than four months on an oak barrel. We used two- and three-year lambikken only, rendering the weighted average age of this blend to more than 26 months. The final fruit intensity clocks at more than 584 grams of grapes per litre. Almost 80% of the cereals for the five brews were sourced with our local farmers. A few years ago, we started working with the most progressive low-intervention winemakers around Europe. Harth+Harth is a family-owned Demeter-certified organic winery from Saulheim in the German wine region of Rheinhessen.!"