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).

Pack consisting of a botlte of Pêche Jaune 2022-203 and Oude Gueuze from the season 2021-2022. Pêche Jaune: "Beer of spontaneous fermentation, the Oude Pêche Jaune Tilquin à l'Ancienne is made from the fermentation of 230 g of peaches by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

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."

Blend of different lambics macerated with strawberries.

Blend of different lambics macerated with white nectarines. Limited to 240 bottles.

Blend of cider, lambic and riesling grapes.

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 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 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."

"Appel - Blauwe Bes Geuze Light Peated Edition is a blend of 1, 2, 3, 4, 5 and 6 year old traditional lambic from the Zennevalei from Brouwerij Eylenbosch, Brouwerij Sako and Brouwerij De Herberg with a maceration of Appel - Blauwe Bes on the lambic's. Also 20% is peated lambic"

Blend of lambics 1,2,3, 4, 5 & 6 YO lambics from Brouwerij Eylenbosch, Brouwerij Sako and Brouwerij Den Herberg macerated with apples and blueberries. Limited to 248 liters.

Blend of lambics 1,2,3, 4, 5 & 6 YO lambics from Brouwerij Eylenbosch, Brouwerij Sako, Brouwerij Den Herberg and Brouwerij De Troch macerated with grapes (80% Regent & 20% Cabernet Cortis). Limited to 417 liters.

Blend of lambics 1,2,3, 4, 5 & 6 YO lambics from Brouwerij De Troch, Brouwerij Sako and Brouwerij Den Herberg macerated with blackberries. Limited to 255 liters.

Blend of lambics 1,2,3, 4, 5 & 6 YO lambics from Brouwerij De Troch, Brouwerij Eylenbosch and Brouwerij Den Herberg macerated with blood oranges

Blend of 1,2 and 3 years old lambic with muscat grapes From Alsace. The grape lambic aged on a old rumbarrel (second lambic fill of the barrel)

"A collaboration between Steven and Sam. The saison was created by Steven and was brewed in 2021. Came out under the name Down Under in a small batch. The rest was taken to the cellar. The saison was on a wine barrel for 9 months,later shortly on a maple syrup barrel. We blended this beer then with a selected Bofkont barrel. Finally it's ready to come out..Meet the barrel aged saison blended with lambic."

1 and 2 year old lambic with 3 varieties of rhubarb.

"Blend of carbon-macerated cherries fermented on 2 year old lambic, spontaneously lacto-fermented cherries and cherry lambic from 2021."

"Blend of different 2-year-old Lambic macerated with cherries, finished with sakura blossom."

" Koji-lambic brewed by yamaoroshi method, 1 year old lambic"

"1 & 2 year old lambic, macerated with 3 peach varieties Finished with Japanese sakura blossom"

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 #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 #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 #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 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 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.

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 19/20 Assemblage n°7 bottled on 15/11/19. "For this framboos we used hand-picked raspberries from Lembeek. We macerated them on an oak barrel and on one lambic for more than three months. Then we assembled with another 3 Fonteinen-lambik. The fruit intensity is 378 grams of raspberries per liter of Framboos."

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."

"Blend of young & old lambic with quince wine. Three varieties sourced from two local farmers. The fruits were hand-picked from the orchards. We press the fruit and let it spontaneously ferment in lambic barrels. Fermented, aged & bottled on the farm."