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 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."

Lambiek aged with sour cherries.

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."

"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."

"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."

"Blend of lambic macerated with organic cherries and cider. The fruit is blended with lambic then macerated for months. After this, the lambic matures further on barrel. The final blend with cider is done just before bottling. Fermented, aged & bottled on the farm."

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 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."

"bzart Kriekenlambiek Brut Nature is a sparkling pure brut quality beverage based on ”Kriekenlambiek Oud Beersel” (cherry Lambic of Oud Beersel) which is a craft beer produced according to the traditional rules of the “Méthode Classique”. Cherry Lambic is a Belgian spontaneous fermentation beer made of Lambic to which sour cherries are added. The used “Kriekenlambiek Oud Beersel” is traditionally brewed with real sour cherries and with Lambic Oud Beersel that matured in wooden barrels. It contains some 400 grams of sour cherries a litre which is unique in its kind. This kriekenlambiek is bottled and then the “Méthode Classique” (Classic Method) is applied during several months. This means that after adding sugar and a sparkling wine yeast, the “liqueur de tirage”, this kriekenlambiek is re-fermented. Carbon dioxide develops and is locked in the bottle which causes the kriekenlambiek to become effervescent. Other intrinsical steps, such as the “remuage” (riddling) and the “dég...

"Blend of lambics macerated with 3 varieties of organically grown cherries, fermented and aged in Amarone wine barrels (Boticella). After maceration, the blend was further aged in a foeder."

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 #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 2019-2020 Assemblage #80. Bottled on 14/10/2020. "For this Oude Kriek, we macerated sour cherries for almost nine months on two-year old lambik and on an oak barrel. We blended with some jonge lambik before bottling. The final fruit intensity amounts up to 375 grams of sour cherries per litre of Oude Kriek. With more than a year of bottle conditioning, the weighted average age of this blend will range around 30 months upon release. 100% 3 Fonteinen brewed lambik."

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 #81. Bottled on 15/10/2020. "For this Oude Kriek, we macerated sour cherries for almost nine months on two-year old lambik. We blended with some jonge lambik before bottling. The final fruit intensity amounts up to 375 grams of sour cherries per litre of Oude Kriek. With more than a year of bottle conditioning, the weighted average age of this blend will range around 30 months upon release. While blending, we added some local honey. 100% 3 Fonteinen brewed lambik."

Season 2022-2023 Assemblage #40. Bottled on 01/02/2023. "This is our first fully organic Oude Kriek! We macerated sour cherries for more than 11 months on one- and two-year old lambik, before blending with some more two-year old lambik. Lambikken originate from three different barrels and six different brews. All of the grains were sourced in our own Cereal Collective, and half of the hops come off Belgian fields. The weighted average age of the blend is more than twenty months. The final fruit intensity is 350 grams of sour cherries per finished litre of Kriek."

Season 2019-2020 Assemblage #46. Bottled on 20/02/2020. "This Oude Kriek is typified by a long maceration of six and a half months on oak barrels. While most of the sour cherries were macerated on toasted oak, we decided to blend these to an Oude Kriek rather than a Robijn as we deemed the toast characteristics are more subtle. We used five different lambikken from seven different brews. We let this Oude Kriek, with a 32% fruit intensity, settle for well over a year before releasing it. This way, the weighted average age of this bottle is well over 30 months when released."

"Our Old style Kriek is a marvel of pure craftmanship. Made with 100% home grown organic cherries, straight from the Pajottenland, the surrounding area which we call home. The entire cherries are fermented in oaken barrels in lambic beer of at least one year old. After six months this transforms into Old Kriek with about 400 grams of cherries per liter of beer. Because of the second fermentation in the bottle, which carbonates the beer, you obtain a delicately soft taste and the distinctive foam head. A true delight for all senses with an harmonious balance between sweet and sour."

Oude Kriek with Scharbeekse Cherries

Season 2020-2021, Assemblage #78. Bottled on 21/09/2021."This Intens Rood underwent a maceration period for over four months on two year-old lambikken. We added some more jonge lambik just before bottling, bringing the weighted average age at almost 20 months upon bottling. The final fruit ratio is 432 grams of sour cherries per litre of Kriek."

Assemblage #118. Bottled on 17/10/2019. This specific Intens Rood has macerated for almost 6 months on an oak barrel. One- and two-year old lambics from three different barrels and eight different brews were used. Final fruit intensity is 498 grams of sour cherries per liter of Intens Rood. 100% 3 Fonteinen

A blend of two varieties of cherries from Flemish fruit farmers. Fermented and matured in oak barrels

Season 2019-2020, Assemblage #77. Bottled on 23/09/20."This specific Oude Kriek Intens Rood has macerated for almost 10 months on five different lambics from two barrels. Another four different lambics from another two barrels were used in the blending process. The final fruit intensity was about 442 grams of sour cherries per litre of Intens Rood.
100% 3 Fonteinen."

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.

Bottled on January 2020

Oude Kriek made with 100% Schaerbeekse cherries.

"Traditional kriek with the Belgian Gorsem variety, barrelaged after maceration."