From ancient varieties. Dry perry that has been disgorged after a year of bottle conditionning.

Semi-dry perry with varieties from Domfront: "Poire de cloche", disgorged after a year of bottle conditionning.

Barrel Aged cider made with these varieties: Sebin vert, Sebin paquet, Sebin jaune and Sebin carré

Automne is an apple and honey fermented beverage aged for 3 years.

Perry made from hand picked up pears from old trees. Semi-dry perry that was disgorged after one year of bottle conditionning.

"Barrel-aged wild dark beer with mushrooms, collab with De Natte Gijt. Earthy, lightly sour and spicy beer that has aged on oak for 19 months. These mushrooms have been cooked along during the end of the cooking process to release their flavor. The dark base beer gives nicely complementary flavors of toasted bread and caramel. This beer has aged on oak for 19 months. The barrel aging has brought all flavors together. Zwam is a sour dark beer, with lots of savory umami notes from the mushrooms. Yet Zwam is surprisingly fresh with fruity notes due to the long maturation. Autumn in your glass! Ideally suited to drink with a rich mushroom stove or in front of the fireplace after a day of mushroom hunting."

Barrel-aged wild blonde ale with Groene Bel. "The first thing you'll notice about Rust is the barrel character. Not too heavy, but woven into the fabric of the beer like a fine thread. Juicy aromas of sweet tangerine and a fresh touch of watermint create a calm, winelike structure with flavours that stay close together. Underneath are warm, malty notes that form the rich foundation of this beer. The finish has a soft echo of the Groene Bel dryhop, which lays earthy, mildly bitter notes on top of the wood tannins. Rust was aged on oak for 12 months."

"Minne - Wild blonde ale with Japanese flowering quince. Minne was made with tiny quince apples from the food forest. Quince symbolises love and friendship, cherishing something or somebody, opening your heart to life. Picking the apples requires dedication, because they cling to their branches like there's no tomorrow, amid long sharp thorns. All you can do is approach them with care and respect, like you would a loved one."

"Barrel-aged wild ale with damson plums. Gekwetst is a winelike beer with an outspoken fruity character. This second batch contains four times the amount of fruit as the previous, with strong, juicy sour notes as a result. The nose has candy and stonefruit, while the finish is dry with a mild bitterness. Gekwetst was aged on a single barrel for 21 months, but its barrel character is very subtle, keeping full focus on the damsons. Highly recommended for people who enjoyed our beer Fabel."

"Wild bitter ale with local Cascade. Ingredients: that is Erve, our wild cross between a brett IPA and a saison.
Erve is a rustic, dry and bitter beer, with a notable palate of locally grown Cascade hops that give warm notes of stone fruit and citrus. We use whole hop cones because we love their pure and intense flavours and bitterness. Our wild house culture creates a rural and fruity character that is underlined by locally grown heirloom grains."

"Barrel-aged wild blond beer with elderflower. Once a year we brew a special blend for Dauw. After initial fermentation, when sugars are still present, we infuse the beer for one day with freshly picked elderflower. This results in an overwhelmingly aromatic beer, which becomes more rounded after long barrel aging. By mixing 3 years of vintages, we bring a lot of complexity to the beer. The young barrels add bitterness and floral scents, whereas the older barrels add ripeness and soften the character. Dew is a nice sour beer with rich elderflower, green pepper and citrus. In its aftertaste you can find the soft bitterness and the long lasting tones of spring blossom aromas."

Pack Consisting of 1 x Sureau (Elderberry) 2020-2021 (6.6%) and Quetsche 2020-2021 (6.4%)

Pack consisting of the four grape lambics from Season 2020-2021: Gewurzt, Pinot Gris, Pinot Noir and Riesling as well as a bottle oF Oude Gueuze 2020-2021 and a Rullquin 2019-2020.

"The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter."

"The Mûre Tilquin à l’ancienne (6.0% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260-300 gr fruit per liter."

BA blond sour beer (Zure van Tildonk) aged with sour cherries and then aged six more months in Whiskey barrels from Brouwerij Het Anker.

Oude Kriek made with 100% Schaerbeekse cherries.

High ABV Oude Gueuze.

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."

"At the brewery, we have a saying: Everyday's a different jinx. To ward off bad luck. What's better than brewing a huge imperial stout and aging it in well peated whisky (Bowmore) barrels ? A gift from the jinx gods..."

"For this edition of Belle Dame, we added a generous dose of seasonal rhubarb to make it even more refreshing than before!"

Organic Oude Gueuze

Bourbon BA Dark Strong Ale

Dark Strong Ale

Please only purchase this if you've bought this package at 3 Fonteinen's Open Beer Days 2021 and selected us as "Proxy". Purchasing this won't get you this pack if it has not been purchased during OBD 2021, it's just a packaging and proxy fee.

Please only purchase this if you've bought this package at 3 Fonteinen's Open Beer Days 2021 and selected us as "Proxy". Purchasing this won't get you this pack if it has not been purchased during OBD 2021, it's just a packaging and proxy fee.

"Mills Brewing make beer with minimal modern intervention, relying on local wild yeast cultures and the influence of nature to ferment. Picture Pot was made from a blend of three brews produced in January and November 2019. Fermentation took place in Californian Chardonnay and Herefordshire cider barrels. The resulting blend was dry hopped with whole leaf Loral and Enigma. Drink young for fresh hop aromatics and aged for increased brettanomyces funk." Botlted in April 2021.

"Okay is a honey beer made from a blend of two golden worts produced in April and August 2019. Fermentation took place in white Burgundy barrels and ex-cider barrels from Ross-on-Wye Cider and Perry Company. The beer in the two cider barrels was amazingly soft and full bodied. The beer in the white Burgundy barrels was light and creamy, but with enough acidity to bring balance. Raw heather honey from Heather Hills Farm in the Scottish Highlands was added just prior to bottling. This provided sugar for conditioning as well as trapping delicate, earthy aromatics in the bottle." Botlted in November 2020.

"Mills Brewing make beer with minimal modern intervention, relying on local wild yeast cultures and the influence of nature to ferment. Little Earth Project is a small and unique brewery in the Suffolk countryside using a variety of sustainable practices to brew small batch, predominantly oak aged wild and sour beers. Mire was brewed in August 2019 with LEP’s homegrown malt. It fermented for sixteen months in cider barrels with both brewer’s house cultures. The resulting beer was dry-hopped with whole leaf Goldings before seven months maturation in bottle." Botlted in December 2020.

"A low ABV saison. Grisette Perry was made in October 2019 from a turbid mash containing barley and oats. The resulting very pale wort was hopped with fresh whole-leaf Sorachi Ace in the boil, before the cooled wort was dry hopped with Amarillo in the coolship. Fermentation then took place in a single ex-Scotch barrel with juice from Gloucestershire grown Gin perry pears we picked from a local orchard. The finished beer was primed with Herefordshire grown Conference pear juice. Matured in bottle for 9 months before release." Botlted in December 2020.

"All pears are handpicked from meadow orchards where Norman cows graze beneath the trees. Some of the trees are over two hundred years old. Pear variety : Fossey. Natural effervescence. Contains a natural sediment. Fruity with floral aromas. Served Chilled. To be drunk within the year. No added sulfites."

Poiré Domfort AOP. " All fruit is handpicked from meadow orchards where Norman cows graze beneath the trees. Some of the trees are over two hundred years old. All pears selected for this poiré come exclusively from the "Champ du Poirier" orchard. Variety : Plant de Blanc. This poiré has been disgorged. Natural effervescence. Possibility of a light natural sediment. A dry sharp perry with notes of caramelized pear."

"All pears are handpicked from meadow orchards where Norman cows graze beneath the trees. Some of the trees are over two hundred years old. Pear variety : Vinot, Pomera and Plant de Blanc. Total fermentation. Contains a natural sediment. Dry and fruity, this poiré goes well with seafood. Served Chilled. No added sulfites."

"A traditional Kölsch yeast meets all German hops in this box office beer. The result is super clean, lightly fruity and pleasingly floral as our enthusiastic yeast goes to work accentuating the delicately bitter hops. Crisp, refreshing and plenty drinkable."

"The ultimate thirst-quencher has arrived! This very special version of Pompelmocello sees it blended with our own lemon and lime soda in a beer dancing with sweetness, sourness, bitterness and all the juicy pink grapefruit and fresh, zesty citrus you could ask for. Exciting, refreshing and moreish."