Season 18/19 Assemblage #86. bottled on 18/04/19. This particular Oude Kriek has macerated for over 7 months. The lambics in this blend originate from 3 different barrels and 5 different brews, of which 62% brewed by 3 Fonteinen and 38% by Brouwerij Boon. Final fruit intensity of 350 grams of sour cherries per litre of Oude Kriek.

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."

"Assemblage de différentes bières sauvages élevées en barriques, passées sur du marc de Syrah 2021:
- 70% bière de seigle sur marc de cinsault 2020 / levures indigènes
- 15% bière de blé sur jus de cinsault 2020 / levures indigènes
- 15% bière acide de fermentation mixte."

Season 2020-2021. Assemblage n°32. Bottled on 03/03/2021. "For this specific Oude Geuze Golden Blend, we blended lambikken from three different barrels and five different brews. The brew consists of more than one third of 50-month old lambik. We also added one sherry barrel of 34-month old lambik. This way, the weighted average age of the blend upon bottling is 28 months. About one third of the 3 Fonteinen lambik was brewed with Pajot grown cereals. This is the same blend as the 31st, but with a different sherry barrel."

Season 2020-2021. Assemblage n°33. Bottled on 09/03/2021. "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 75% of the lambikken have been brewed by us. More than 20% of the heirloom cereals used in the 3 Fonteinen brewed lambik, was sourced in Pajottenland. The weighted average age of the blend was 25 months upon bottling. This blend features the same lambikken as blend 34, except one and with different proportions."

A double India porter hopped with Vic Secret and Simcoe.

Season 2020-2021, Assemblage #83. Bottled 12/10/2021."This kriekenlambik is the result of a maceration of sour cherries for more than eight months on young lambik, afterwards blended with some more soft lambik to balance it all out. We aimed for a kriekenlambik (so remaining flat). We used lambikken from three different barrels and eight different brews. The weighted average age of the kriekenlambik upon bottling was 24 months. The final fruit intensity is 337 grams of sour cherries per litre of kriekenlambik. 100% 3 Fonteinen brewed lambik."

"You won't believe your eyes. Hot SINGLES IN YOUR AREA want to meet up with you NOW. This DDH IPA is bursting with Mosaic, Motueka AND Columbus for a full on citrus fruit hop assault. You won't believe your tastebuds!"

"A dubbel uytzet. During the 19th century, uytzet, especially the uytzet from Gent, was one of the most popular beer types of Belgium. For double uytzet more malt and hops were needed, it was only brewed in winter time and it was stored longer."

Season 2022-2023 Assemblage #30. Bottled on 19/01/2023. "For this Druif, we macerated Muscat Ottonel grapes from Christoph Hoch on three-year old lambik. Total maceration time was five months and the weighted average age of this blend was more than 33 months at bottling. The final fruit intensity is 389 grams of whole grapes per litre of finished Druif. A few years ago, we started working with the most progressive low-intervention winemakers around Europe. Christoph Hoch is a Demeter-certified wine maker from Hollenburg an der Donau, Austria. He is not only crazy about our lambik, he also has some of it ageing in his own barrel cellar!"

"For our Maturation series, we select beers aged in a single type of barrel to showcase how different casks affect the final character of a beer. We aged our Danish Wild Ale in a large, very old Oloroso Sherry Bocoy cask made of chestnut wood for two years, and blended this with a smaller amount of two-year-old Danish Wild Ale aged in a traditional oak Oloroso barrel. The Oloroso casks enhanced the beer with flavors of toasted walnuts, caramelized fruit and spices."

"Fresh orange, grapefruit and lime with dank American hops. Dark orange in colour with a slight haze and a lingering, tight white head the aroma is strong sweet orange and tropical fruit. A complex citrus taste is followed by a soft and sticky bittersweet finish. Highly carbonated and easy drinking."

Season 18/19 Assemblage #50. Magnum Bottled on 06/03/19. This particular Oude Geuze has been blended with lambics from 4 different barrels and originating from 2 different brews, of which 2 are from 3 Fonteinen. This blend consists of 55% 3 year old lambic and 45% young. The average age of the lambic used is 25 months.

The light red "Valantine" rhubarb is harvested in the spring. It is used for wine and now also for fermentation with lambic in wooden barrels. 45KG of fruit for 100 liters of young lambic.

Season 19/20 Assemblage #13. Bottled on 17/12/19. "For this Oude Kriek, we macerated whole sour cherries on one- and almost-two-year old lambik in stainless steel. The maceration lasted for 5,5 months. The lambiics that we used for macerating and blending originate from three different barrels and four different brews. The final fruit intensity is 346 grams of sour cherries per litre of Oude Kriek. 100% 3 Fonteinen." First Magnum of Oude Kriek

Season 2019-2020, Assemblage #12. Bottled on 13/12/19."For this Hommage iteration, we blended about one third of kriekenlambik with two thirds of frambozenlambik, both macerated on stainless steel. The weighted average maceration time was four and a half months. While macerating and blending, we used lambikken originating from 4 different barrels and 6 different brews. The final fruit intensity amounts up to 413 grams of fruit per litre of Hommage. Finally, we added some honey just before bottling. 100% 3 Fonteinen."

Lambic infused with pine buds. Bottle referemnted.