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 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 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 #43. Bottled on 20/04/2021. "In the spring of 2020, we bottled a Golden Blend (season 19|20 No. 40), containing lambikken from four different barrels and six different brews with three different breweries. Fifteen months of cellar conditioning and ageing later, this geuze blend appeared not to have carbonated. A part of the bottles was therefore opened again and was re-blended with both two potent jonge lambikken and 50-month oude lambikken - all 3 Fonteinen - to give the Golden Blend a second push to bottle carbonation and additional depth. This way, the weighted average age of this blend currently is at more than 36 months, with the oude lambik being brewed at the beginning of 2016."

Season 2022-2023, Assemblage #18. Bottled on 15/12/2022. "For this Pruim, we macerated Dubbele Altesse plums from Fruitdas, a fruit farm and cidery. We macerated these plums for more than three months on three-year old lambik, before blending with some more three-year-old lambik. This makes the weighted average age of this plum lambik clock at more than 28 months. The final fruit intensity is 355 grams of hand-picked plums per litre of Pruim. Of the cereals used, more than 1/3 was sourced within our Cereal Collective. 100% 3 Fonteinen."

Season 2022-2023, Assemblage #26. Bottled on 12/01/2023. "For this Wijnbergperzik, we macerated vineyard peaches for about four months on three- and four-year old lambik. Two thirds of the lambikken have been brewed by Brouwerij 3 Fonteinen, one third by Lindemans. The oldest lambik has been brewed in October 2019. This renders the weighted average age to more than 33 months. The final fruit proportion is 388 grams of Moesel-grown and hand-picked peaches per litre of Wijnbergperzik."

2022 Fellowship Ale No. 3: Wild West 2021 aged on Bordeaux barrels w. Bosbes/Blueberry & Palo Santo

Saison with plums

Spelt Saison

"Aged 17 months in barrel. Young cider from Pajotse standard orchards. 6 months aged in barrel. Old cider brings structure and tannin. Young cider brings aroma and acidity. Fermented, aged & bottled on the farm."

"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."

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)

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

Cider made with different varieties (at least 20) of old trees growing in a "stony" soil. Lots of potential to age in a cellar.

BB is 01/2022

B.A. Mixed-fermentation Saison with Centennial, Motueka, Cashmere & Tettnanger and bottle-conditionned with local wildflower honey from upkeepers.

Saison base beer aged on whole Colorado nectarines at a rate of over 2 pounds per gallon.

"Ivy is a beer made with 100% regionally grown pale malted barley. In the kettle, it sees both three to four-year aged whole leaf hops, as well as pellet hops from the most recent harvest. Both are grown here in Oregon. It is the most simple of our recipes, yet one of the most complex in expression. One malt, one hop, our wonderful local water, and time. Ivy spends two years in neutral wine puncheons. We choose from these barrels a blend that is funky, but not too funky. Tart, but not too sour. Complex, but still hedonistic. Really, a blend that we are happy to make, to blend, and ultimately to share, in celebration of our new home."

XX Bitter with Brewers Gold + dry hopping

"Together with Druug's cider makers, we joined forces to create a graf (cider-beer hybrid). A true balancing act to showcase the best of both drinks. We decided to make a blend of a hoppy rye saison from us with a wood-aged cider from them."

Funky farmhouse ale aged in white wine barrels. Fermented with a blend of Brettanomyces and Fantome yeast.

Blend of Saison and one year old lambic from De Troch.

"Damn Lambic Porter (our Porter blended with Lambic from De Troch) Barrel Aged on Makers Mark Bourbon Barrels "

Blend of black currant wine and Méthode Gantoise sour ale aged in Pinnot Noir Bourgogne Barrels

Pastry Sour brewed with cherries and lactose.

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

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

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

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