Season 2023-2024 Assemblage #51. Bottled on 11/6/2024. "For this small blend of Cognac geuze, we blended three lambikken that have aged on cognac barrels for more than twenty months. The lambikken originate from five different brews of which more than 60% was brewed with local Pajottenland cereals. As most lambikken have been brewed in 2020, the weighted average age of this blend is over 46 months. The barrels come from a small scale, independent cognac distillery from the Charente region, France, and is renowned for their focus on terroir and absolute quality."

Season 2023-2024 Assemblage #24. Bottled on 31/01/2024. "For this organic Perzik, we macerated yellow peaches from a small farm in the north of Spain. We macerated these for fiver months on one- and two-year-old lambik before blending. The final fruit intensity is 409 grams of peacher per litre of Perzik. The lambikken originate from three different barrels and eight different brews. All lambikken were brewed with grains from our Pajottenland Cereal Collective."

Season 2022-2023, Assemblage #52. Bottled on 21/03/2023. "For this Perzik, we macerated red vine peaches from the Mosel region in Germany, growing in between and around the grapevines. We used two- and three-year old lambikken for maceration, and two-year old lambikken for blending, rendering the weighted average age to over 31 months. The lambikken used are for more than 70% brewed by ourselves. In these nine 3 Fonteinen brews, more than 85% of the cereals used were sourced within our Cereal Collective. The final fruit proportion is 453 grams of peaches per litre of Perzik."

"Our Second Smoothie Sour with no one else than the best brewery for the style, our friends from Vault City Brew Co. Unfermented strawberry, blackberry, blueberry, banana and rapsberry purees with a touch of maple syrup and a bit of lactose for extra smoothiness."

"Modern Sour Nolo Sour Ananas heeft exotische smaken met tonen van ananas en lychee."

"In the new edition of our sweet-and-sour Gelato series, we’re going full decadent. This one’s loaded with heaps of Polish blueberries and Canadian maple syrup, finished off with a touch of vanilla."

"In this new Gelato XTREME release, you’re getting over 40% real fruit - bananas, passion fruit, white guava, and peach. But that’s not all! We’ve added some Japanese matcha, and the vibrant green color comes from a hint of spirulina."

"Our (so far) most exclusive collab. A blend of an Imperial Stout from Moksa Brewing (40 Plato, aged 24 months in Weller bourbon barrels) and ours (36 Plato, aged 42 months in a Woodford Double Oaked barrels), infused with whole vanilla beans."

"This Imperial Peated Stout matured for 12 months in Islay whisky casks, developing deep, smoky and rounded flavours. Together with Emperor's Brewery, the experts in dark beer styles, we have once again created a powerful and complex stout that perfectly combines tradition, craftsmanship and intensity. "

"Goodness, what a thick and full-bodied beer this is! From the first sip, an explosion of liquorice, and honey comes to the fore, interwoven with a subtle spicy and peppery character that immediately warms you up — perfect for winter. The beer is distinctly sweet, with layers of caramel, mocha and a soft touch of chocolate, making it wonderfully round and almost candy-like. Amidst all that rich sweetness, a fresh citrus accent emerges, while notes of dried red fruit provide depth and balance. The mouthfeel is soft but powerful, with a slightly spicy edge that allows the alcohol to speak warmly. The long finish starts sweet, then shifts to a dry aftertaste, ultimately leaving a deliciously spicy trail. A tasty, delicious and distinctly characterful beer that lingers — a liquid sweet with a kick."

"Camaraderie is a unique saison, brewed in collaboration with our friends at Alvinne Brewery. This creation celebrates friendship and solidarity, and is part of our special 10-year series. We have cherished our relationship with Alvinne for many years, and this beer brings that story to life. Taste the power of true camaraderie!"

"The first sip is soft and inviting: a dark whisper of liquorice that slowly opens up on the tongue. A warm peppery touch follows, like a light touch that lingers just a little longer than expected. The caramel melts smoothly through it, round and syrupy, as if the beer gently envelops you. The sweet echo of sweets, dried red fruit and a hint of citrus moves playfully through the aroma, warm and slightly tingling. Meanwhile, chocolate and mocha provide that deep, velvety layer that gives the whole an almost enveloping character. It feels compact and full — a beer that doesn't rush, but slowly draws closer. The alcohol-warming glow builds like a calm, sensual heat rising from the chest. Spicy and piquant notes follow, subtle but present, as if the beer knows exactly when to challenge and when to soften. The finish is long and smooth: sweet at first, then elegantly drier, a flavour that lingers like a lingering touch."

"Gingerbread Man is a full-bodied stout of 12%, brewed with our German friends from Fuerst Wiacek. Its rich and warming notes of spicy gingerbread, sweet vanilla and almond from the tonka bean are topped off with a deep malty base reminiscent of dark chocolate and caramel. A dessert beer with a spicy, wintery twist."

"After a successful first collaboration with Brouwerij Lost, we're doing it again, but this time as a thick stout. Ready to Crumble is a liquid Kirsch-Streuselkuchen: rich chocolate, creamy vanilla, Amarena cherry, almond and crumbly biscuit. Every sip is a dessert in your glass, full-bodied, sweet and fruity."

IPA w. El Dorado, Nelson Sauvin

Vollbier/Lager

Baltic Porter

"Boon Geuze Mariage Parfait has an alcohol content of 8%. It consists of 95% mild lambic, aged at least three years and specially reserved for this purpose, and 5% young lambic. The latter provides the fermentable sugars and wild yeasts. After mixing in a vessel of 25,000 litres, the wort (unfermented mixture) is filtered and chilled. If we are bottling, we bring it back to fermentation temperature. The bottles are placed in a climate-controlled space for the secondary fermentation. This is followed by maturing at low temperature for at least 6 months. Want to know the bottling date? Simply subtract 20 years from the “best before” date!
The soft, mildly sour berry taste, harmonises with the oak barrels’ aromas in which Geuze Mariage Parfait has ripen. The body speaks of vanilla followed by a bitter aftertaste of cloves that becomes increasingly intense. Sublime."

Black Albert & Marius, Islay peated whisky barrel aged for five years

Dark Quadrupel. 80 EBC; 27 IBU

"Last year, we collaborated with Daorovida from Brazil on not one, but two projects! The second one was left to mature in barrels for a year. It became an exuberant 13% Double Stout with smoked peppers from the Amazon rainforest and copious amounts of maple syrup. This beer was aged in Cognac barrels and is stronger in pepper but milder in maple syrup than her softer sister aged in Maple Syrup barrels."

"Last year, we collaborated with Daorovida from Brazil on not one, but two projects! The second one was left to mature in barrels for a year. It became an exuberant 13% Double Stout with smoked peppers from the Amazon rainforest and copious amounts of maple syrup. This beer was aged in maple syrup barrels and is milder in pepper but stronger in maple syrup than her spicier sister aged in Cognac barrels."

"Cocoa & Palo Santo Stout"

Hazy IPA with Citra, Mosaic, and Strata Hyperboost

"Une base de bière noire ultra riche (densité initiale de 1,160) combinée avec des ajouts qui ont fait leur preuve : fève tonka, café fraîchement torréfié en local chez Café Bun Montpellier et infusé à froid, et vanille."

"Match retour de notre collab' avec Gross, la brasserie du Pays-Basque espagnol chez qui on avait déjà brassé à San Sebastián. Cette Double NEIPA DDH nous fait surfer sur une vague tropicale grâce au trio Citra, Strata et Sabro."

"Ce second volet de notre diptyque d'Imperial Stouts célèbre la noix de coco sous toutes ses facettes, avec une double dose de copeaux frais, mais aussi toastés. S'il se déguste avec délice en solo, il a été conçu pour fusionner avec "Orchidée Noire" (double vanille), pour créer un ensemble cohérent et décadent."

"Cette West Coast IPA DDH fait partie de notre Cryo Fresh™ Series. Elle met en avant toute la puissance de cette innovation signée Yakima Chief, sur un profil explosif combinant agrumes, fruits tropicaux et une touche résineuse, porté par le duo emblématique Citra et Simcoe. Vive et sèche, elle incarne l'esprit West Coast, sublimée par l'aromatique puissante des houblons frais reflétée par le Cryo Fresh'™."

"On a brassé cette collab' transatlantique avec les Québécois de chez Wills, from Montréal ! Cette NEIPA DDH est d'une intensité aromatique incroyable grâce aux houblons Mosaic, Galaxy et Amarillo : une explosion de mangue, pêche et agrumes à chaque gorgée, grâce à un double dry-hop généreux. La complexité aromatique se révèle gorgée après gorgée, comme une célébration de ces rencontres transatlantiques qu'on aime tant."

"Suite au succès de chaque release de "Sensation Pure", notre Imperial Stout Chocolat + Caramel Beurre Salé, on a décidé de brasser une version plus accessible ! Voici donc "Mini Sensation Pure" ! L'idée reste la même : un concentré de gourmandise chocolatée et caramélisée, mais cette fois-ci à 6% d'alcool seulement (on a réduit de moitié). À consommer avec modération tout de même..."

"Premier volet de notre diptyque d'Imperial Stouts, voici une ode à la gourmandise. La vanille est présente en double dose et porte le profil pâtissier à son paroxysme. Dense, sombre et envoûtante, elle se suffit à elle-même mais révèle un tout autre visage lorsqu'elle est assemblée à sa consœur "Ivoire Sombre" (double coco)."

"Parfums Exotiques", c'est le meilleur de ce qui se fait en houblons néo-zélandais, en version Double !! Après notre "Je Plonge et Nage en Plein Azur", notre NEIPA DDH aux houblons de Nouvelle-Zélande, on a décidé d'aller un cran plus loin en brassant une Double IPA avec des houblons 100% néo-zélandais! Pour ça, on a fait appel à un fournisseur de choix, Freestyle Hops, pour nous sourcer les meilleurs lots de Waimea et Nelson Sauvin, 2 de nos houblons néo-zélandais favoris."

"Attachez vos ceintures... Voici notre toute première Quadruple NEIPA DDH ! On a littéralement repoussé les limites des bières houblonnées avec ce monstre hazy & juicy saturé de Mosaic, Simcoe, Strata et Nectaron. Propulsée par une base maltée riche en blé et en avoine, elle explose de notes tropicales et de fruits à noyau que vous aimez tant, avec une finale résineuse bien "dank". Alors si vous aimez le houblon, croyez-nous, vous ne serez pas décu.e.s !"

"Voici une NEIPA DDH au profil aromatique tirant sur la fraîcheur agrumée et tropicale portée par un combo intense du trio Mosaic, Idaho 7 et Citra. Ce « Rêve Cosmique » brassé pour accompagner la sortie de la BD « Ariane Rêve » dévoile un corps soyeux et une robe bien hazy, et développe des notes de fruits exotiques et de pamplemousse rose provenant de cette galaxie de houblons. C'est un voyage vers linfini, un pur nectar cosmique à savourer avec modération."