Season 2018-2019 Assemblage #56. bottled on 25/03/19. "This specific Cuvée Armand & Gaston was blended with lambikken from six different barrels and five different brews, of which the oldest was brewed in the first days of 2016, more than five and a half years prior to the release. Almost half of the blend consists of oude lambikken. This bottle has been aged for well over two full years in our own cellar, before being released."

"This beer started life in March 2019, brewed with our long term friends at Thornbridge. A portion was released by them as Vicious Circle in 2020. The remainder was sent to us, aged further in our barrels, then blended with a mixed fermentation saison. A true representation of both breweries’ barrel ageing projects, we have come full circle."

#017 - A blend of Apricot lambiek, Trebbiano/Malvasia/Cococciola natural wine and barrel aged DUST saison. Bottled august 2021.

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 2020-2021 Assemblage #30. bottled on 23/02/2021. "For this particular geuze, we blended four lambics brewed by ourselves and one lambik from another, fairly new small traditional lambik brewery. The lambics originate from four different oak barrels. Three of the lambics used were between 25 and 27 months on the date of bottling. One of the two-year old lambics was brewed with the Witte van Vlaanderen wheat variety, and was cultivated in Pajottenland by our Cereal Collective."

"Black lager with pomegranate pomace, 10 month of barrel aging in ex-wine casks, and maceration on Carignan (red grapes) pomace"

"Blend of Saison beers with Riesling grapes. Blend of 60% of a beer with pellicular maceration of the grapes during three weeks and 40% of direct press."

"Bière viticole, sur marc de syrah de Vincent Marie et groseilles de Cyrille Chevalier. Collaboration avec TEMPERANCE, leur projet commun avec Alex Audet-Benoit"

"This is our tribute to the hardworking "arrumbadores" whose labor and skill kept Spain's historical Sherry bodegas running for centuries. We aged our Danish Wild Ale in Oloroso, Pedro Ximenez and Palo Cortado casks for two years before crafting the final blend. The combination of these Sherry barrels makes for the perfect balance of sweet and dry, and imparts a rich and complex melange of toasted nut, dried fruit and spice flavors to our Danish Wild Ale."

Season 2023-2024 Assemblage #6. Bottled on 22/11/2023. "For this Druif, we shortly macerated Gamay pomace from Alex Foillard from Beaujolais on an oak barrel with three-year-old lambik. We then blended with some more young lambik before bottling. The weighted average age is more than 12 months and the final fruit intensity is 384 grams of pomace per litre of Druif. All of the cereals used in the seven different lambikken used, were sourced in Pajottenland." bottle count: 523

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE JEAN-FRANCOIS 1759 was blended on 23 june 2022 in honor of Jean-François Tilquin (1759 - 1832), with 10% 2-year old lambics and 90% 3-year old lambics, all matured in oak barrels. Unfiltered and unpasteurized, this beer was refermented and matured in the bottle for 1 year.
It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree."

#024/006 - Barrel aged Apricot + Nectarine lambiek w/ Trebbiano skin contact + 15% Trebbiano WINE. Bottled July 2024

"This Gueuze has undergone an additional year of barrel aging in old oxidative Pineau des Charentes casks. This long oxidative process creates barrels with a unique complexity, where lambic finds its perfect home."

"Beer of spontaneous fermentation, the Gueuze Tilquin à l’ancienne – Lambics vieillis en fûts de Whisky tourbé is made from the blending of 1, 2 and 3 years old lambics aged in peated Scotch whisky barrels. Unfiltered and unpasteurized, this beer is refermented in the bottle for more than one year. For this batch, 4528 bottles were produced."

"We’ve teamed up with our friends at Garston Hops in New Zealand to create 2 IPA’s that show off what their hops, grown at the southernmost commercial hop farm on the planet, can do.
Kingston Flyer is a West Coast IPA brewed using Garston’s Rakau and Nelson Sauvin hops to create a unique and intense flavour profile full of grapefruit, apricot, peach and passionfruit."