"Citra here, citra there, citra everybloodywhere! You get the picture. One of our most cherished beers and for good reason, soft and luscious wallops of mango, apricot and a melange of citric based fruits with a little sweaty goodness to keep things 'real'."

"BABY GUS! Citra and Mosaic showcase with a sprinkle of Enigma and Idaho 7 for good measure. Big mouthfeel and punchy fruit-forward aromas and flavour."

"Peach, apricot, tangerine & white grape! Marylou is back with a super soft mouthfeel and bags of juicy flavour. Crack a can and whisk yourself away to sunnier climes with this lip-smacking pale ale."

"With a busy hops bill that includes lashings of Simcoe, Citra, Mosaic and Nelson Sauvin hops, Neal Gets Things Done is the latest juicy explosion from the juicy explosion specialists."

"A creamy, massively tropical, and punchy collaboration with Yakima Chief Hops! A festival of Cryo and T90 hops whacked into a 6.5% IPA. A first for us, and a really exciting opportunity to team up with one the world's finest purveyors of all things dank, green & delicious."

"A creamy and lush DIPA interpretation of our pale ale Vanity Metrics. Joining NZH-101 and amping up the funk and fruit we have superstars Citra and Nelson Sauvin. Our expressive house yeast brings this all together in a typically "that's a Verdant beer" kind of way."

"It’s no secret that Nelson Sauvin is our favourite hop. No secret at all. To this end…here is the most "Nelsony" beer we’ve ever attempted. We’ve added Nelson on top of Nelson, squeezed a bit more Nelson in, and then finished it off with some Nelson. Super smooth. Super light. Super Nelson. ?"

"Massive stout rested on guajillo, mulato & ghost peppers, cacao nibs, cinnamon, nutmeg & vanilla beans."

"A Double IPA brewed with our mates from Friends Of The Tap. Hopped with El Dorado, Citra, Citra Dynaboost, Eclipse, El Dorado Cryo, Citra Cryo & El Dorado Quantum Brite"

"Murky, Juicy, Fruity, Hopped with Citra, Mosaic, Simcoe & Chinook."

"A DDH Pale hopped with Azacca, Sabro, Azacca Cryo & Sabro Cryo."

"A West Coast Triple Dry Hopped Double IPA brewed with our mates from Floc & Beak.
Hopped with Columbus, Chinook, Amarillo, Nectaron, Simcoe, Amarillo Cryo, Simcoe Dynaboost & Mosaic Cryo."

"IPA - Imperial / Double New England / Hazy

Special beer brewed for the Billie's Craft Beer Festival 2025 Nectaron, Strata, Nelson Sauvin "

"IPA - Imperial / Double New England / Hazy

24g/l Eclipse, Luminosa, Nelson Sauvin"

"IPA - Imperial / Double New England / Hazy"

West Coast IPA

"This double New England insired IPA is a collaboration with our good friend armando_otchoa. This one comes with a blast of tropical fruit flavors and a velvety mouthfeel. Made with 30g/L australian and american hops. Amarillo, Galaxy, Citra."

Please only purchase this if you've bought this specific package from 3 Fonteinen's webshop for 6x75cl and had it delviered at our warehouse. Purchasing this won't get you this pack if it has not been purchased from the 3F Webshop, it's just a packaging and proxy fee.

Please only purchase this if you've bought this specific package from 3 Fonteinen's webshop for 1 Magnum bottle and had it delviered at our warehouse. Purchasing this won't get you this pack if it has not been purchased from the 3F Webshop, it's just a packaging and proxy fee. The price now includes a storage fee, as we've had this pack in our warehouse for more than 6 mmonths.

"Tane Mahuta – Double NEIPA from New Zealand
A tribute to the sacred giant of Waipoua Forest. Opaque golden haze, silky oats, massive body. Bursting with Nelson Sauvin, Motueka & Wai-iti in an XXL double dry hop (20g/L). Lush, velvety, and intensely tropical—crafted to honor New Zealand’s legendary hops."

Berliner with sour cherries and mint

"Friendship foeder. Hazy saison. Foeder aged dryhopped (Styrian Kolibri)"

"Spontaneous Fermented Italian Grape Ale aged for a year in a Tokaj barrel"

"The curated flavors are layered to charm both the sweet tooth and the seasoned palate. Blue raspberry, marshmallow, coconut, and chocolate mingle with a gentle touch of roast coffee, while time spent in rum, bourbon, and maple barrels lends depth with vanilla, maple, and oak. Confection is sweetness elegantly wrapped in the character of the barrels."

"Aged for two years in Kentucky bourbon barrels imparting rich, dark, and robust flavors of cacao, vanilla, char and bourbon. With every sip this layered flavor profile makes a distinct mark on the palate from start to finish. A true example of the nuance relationship between wood, bourbon and a rich imperial stout."

Saison-style wild beer, aged for several months in Alsatian barrels, with maceration of fresh Alsatian tarragon from the garden.

Between beer and cider, between Alsace and Lorraine, stretched over the ridge... Wild beer, seasonal blend and cider from the Cidrerie de Reillon, fermented together, aged for at least 8 months in Alsatian barrels of local perry. Vintage 2024.

Beer aged for 6 months in hot sauce barrels.

"Some people farm grain. Some farm hops. Some even farm yeast. And it’s thanks to them that we can spend our days farming aura.

Welcome to our latest bumper crop.We planted Citra, Mosaic and Krush just under the surface of this new NEIPA, and what sprouted was a lush harvest of grapefruit, guava, mango and good vibes. Oh, and a touch of melon."

"For the science bit: The use of AHP achieves higher yields and more efficient brewing processes. Such concentrated extracts preserve a full spectrum of aromatic oils and compounds, delivering brighter hop flavour and aroma with improved stability and reduced oxidation.

For the flavour bit: The fourth and final beer of our series utilises a dry hop of 100% Motueka Hop Kief. Motueka Hop Kief is a highly concentrated hop oil extract from Freestyle Farms in New Zealand. Motueka Hop Kief sparkling, distinct notes of lemon, lime and papaya with a hint of stonefruit. "

"Smooth & dank IPA w/ Cryo Citra, Nectaron & Wai-iti. Notes of tropical fruits, peach and lime!"

"Brewing is science, expertise, intuition, but sometimes also archival work. Our passion for tradition doesn't stop with the beer itself: every now and then we delve into history, searching for forgotten knowledge. We were recently reminded of a remarkable document from the State Archives of Brussels: an ordinance from 1559, drawn up by Remy Le Mercier, city treasurer of Halle. A piece that will undoubtedly cause a stir among connoisseurs.
The text specifies the correct grain ratios for local beers from that time. Today, the document is considered the oldest known recipe linked to lambic. What immediately stands out? The mention of oats. A grain rarely found in lambic today, but still legally permitted alongside 60% barley malt and 30% wheat. That beer recipes evolve over time is beyond dispute. Technology changes, and legislation also has an impact. And yet: Le Mercier's grain ratio is still remarkably close to what is the standard today.
Thanks to Remy Le Mercier, we know that lambic has been brewed since at least the 16th century. So we used his ordinance as a guide for an exclusive Oude Geuze. On February 22, 2024, we filled no fewer than 5,400 75cl bottles. With this Oude Geuze Remy Le Mercier, we prove that oats can indeed play a role in the production of Oude Geuze. The result: A soft, full-bodied Oude Geuze with a firm head and a clearly recognizable nutty oat flavor."

"To create the Roasted Oolong Tea Sparkling Infused Lambic, one-year-old Lambic was infused with roasted Oolong tea for about four weeks. This tea, especially popular in Asia, is slightly oxidised and was then roasted in the traditional way. This results in a rich flavour, with a certain spiciness and some toasted notes. Thanks to the re-fermentation in the bottle, these flavours blend into one harmonious whole."