Biere

Blend of cider, lambic and riesling grapes.

Saison brewed with local Emmer wheat, fermented with Kveik & Brett and then aged for 12 months in Burgundy red wine barrels.

Rye Saison fermented with Kveik and Brett. Aged for 11 mpnths in Burgundy red wine barrels.

Blend of 2 Saison fermented with Brett and aged 8 months in Burgundy red wine barrels and 10 months red wine barrels from Languedoc.

Tripel (Trio) aged for 10 months in Jamaican Appleton Estate rum barrels.

Magnum. "The Gueuze Tilquin à l’ancienne (7.0% alc / vol) is a spontaneous fermentation beer obtained from the blending of 1, 2 and 3 years old lambics. Unfiltered and unpasteurized, it is re-fermented in the bottle for a minimum period of 6 months. The lambics used were fermented and matured in our own oak barrels at the blendery. They are made from worts brewed by Boon, Lindemans, Girardin and Cantillon. The taste is tart and dry but has a certain roundness that makes this Gueuze à l’ancienne particularly accessible for non-experts. It will also delight fans of the genre for its sweet complexity. It also has a slight dry bitterness because of the youth of the oak barrels used, as they still release some tannins. It has a fresh lemony nose."

You'll get a random label amongst the 6 avaialble. "In 2024, 150 years will have passed since the birth of Louis Thevenet; a famous painter from Halle. To celebrate this occasion, Brewery 'Den Herberg', in collaboration with 'den AST' and 'Villa Servais', developed a 'Geuze Thevenet.' It is a unique blend of eleven different barrels of lambic, aged in old (red and white) wine barrels made out of French and American oak. Kloris Devillé from Den Herberg describes the geuze as follows: "This 'Oude Geuze' has a lively palette of flavors, much like one might find in a masterful painting. The subtly woven minerality forms a canvas on which the depth of the composition is built, while the complexity of the geuze, thanks to the former red and white wine barrels, unveils a rich and varied palette of aromas and flavors, almost like masterful brushstrokes.". Six different labels were designed, each featuring a different painting by Thevenet from the collection of 'den AST'. This allows beer enthusiasts to simultaneously enjoy works such as 'Hôtel de Bruxelles', '’t Wit Paard', 'De Weg-Om', and 'Onze-Lieve-Vrouw van Halle onder stolp'. It's a little preview of the grand Thevenet exhibition, which will be on display on March 23 (2024), at 'den AST' and 'Villa Servais'.." Percentage of 3 YO old lambic is higher than in the Gueuze Devillé.

Pack with the 6 different labels. "In 2024, 150 years will have passed since the birth of Louis Thevenet; a famous painter from Halle. To celebrate this occasion, Brewery 'Den Herberg', in collaboration with 'den AST' and 'Villa Servais', developed a 'Geuze Thevenet.' It is a unique blend of eleven different barrels of lambic, aged in old (red and white) wine barrels made out of French and American oak. Kloris Devillé from Den Herberg describes the geuze as follows: "This 'Oude Geuze' has a lively palette of flavors, much like one might find in a masterful painting. The subtly woven minerality forms a canvas on which the depth of the composition is built, while the complexity of the geuze, thanks to the former red and white wine barrels, unveils a rich and varied palette of aromas and flavors, almost like masterful brushstrokes.". Six different labels were designed, each featuring a different painting by Thevenet from the collection of 'den AST'. This allows beer enthusiasts to simultaneously enjoy works such as 'Hôtel de Bruxelles', '’t Wit Paard', 'De Weg-Om', and 'Onze-Lieve-Vrouw van Halle onder stolp'. It's a little preview of the grand Thevenet exhibition, which will be on display on March 23 (2024), at 'den AST' and 'Villa Servais'.." Percentage of 3 YO old lambic is higher than in the Gueuze Devillé.

Whole blackberries from their own farm aged for four months in lambic that was at least one year old.

Whole blackberries from their own farm aged for four months in lambic that was at least one year old.

Hoppy Dark Saison. BBD 08/2024

"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."

Barley Wine aged in Bowmore barrels for 26 months.

"Another perfectly balanced barrel project by Brouwerij Kees. Aged in Laphroaig barrels for 12 months, this black beauty will catch you by surprise."

Non Alcoholic Weizen

"Appel - Blauwe Bes Geuze Light Peated Edition is a blend of 1, 2, 3, 4, 5 and 6 year old traditional lambic from the Zennevalei from Brouwerij Eylenbosch, Brouwerij Sako and Brouwerij De Herberg with a maceration of Appel - Blauwe Bes on the lambic's. Also 20% is peated lambic"

Blend of lambics 1,2,3, 4, 5 & 6 YO lambics from Brouwerij Eylenbosch, Brouwerij Sako, Brouwerij Den Herberg and Brouwerij De Troch macerated with grapes (80% Regent & 20% Cabernet Cortis). Limited to 417 liters.

Blend of young & old lambics

"A Rackhouse sour aged for 2 years in Vin Santo dessert wine barrels from Italy. The result is vibrant sour notes froum our house mixed culture, vinous oak, honey and sweet dried fuits. A truly sacred Rackhouse sour."

Season 2018-2019. Assemblage #36 bottled on 28/01/2019. "This specific Cuvée Armand & Gaston was assembled with lambics from 8 different barrels that originate from 8 different brews. The average age of this blend at bottling was 18 months = 55% young + 30% semi-old + 15% old lambic."

Wild ale dry hopped with Saaz hops.

Please only purchase this if you've bought this package from 3 Fonteinen's webshop for 12x37.5cl 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 one year.

Double Mash Balsamic Sour. Blend of Marsala, Vermouth & Banyuls Barrel aged

"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."

Barley Wine aged for 16 months in Peated Whisjey barrels.

"Brassin refroidi en coolship lors d'une nuit de novembre 2019. L'assemblage est constitué à 20% de bière spontanée et de fermentation mixte d'une sélection de levures. Trois ans d'élevage en barrique de Chablis, sémillon et vin rouge sont ensuite venus la sublimer."

"Assemblage de barriques issues de fermentation mixte. Nous avons fait infuser des branches de sapin blanc (Abies alba) et du genèvrier (Juniperus communis) de la forêt du domaine de Vaumorin. "

"Our Sunstead series captures the essence of perfectly ripe stone fruits, allowing us to savor the warm flavors of summer all year long. The base beer is a blend of one, two and three-year-old Danish Wild Ales aged in white wine barrels. We racked this onto freshly destoned and crushed white Saturn peaches at a rate of over 600 grams of peaches per liter, and left it to macerate with the fruit for over a month before bottling. This complex, soft and juicy beer tastes almost like biting into a fragrant peach, transporting you back to the high days of summer no matter when you drink it."

"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."

"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."

"This beer is a blend of 75% two-year-old Danish Wild Ale macerated with fresh Riesling grapes from the Mosel wine region in Germany and 25% three-year-old Danish Wild Ale macerated with Pinot Noir grapes from Rhodt unter Rietberg, Germany. We carefully crafted this blend to evoke the pink hue, mild tannins and delicate fruit flavors of European rosé wines. The final blend was then aged in stainless steel to achieve a deeper and more harmonious wine character. Like a fine wine, this beer is an excellent candidate for extended aging due to its high proportion of German Riesling grapes"

"This is our collaboration with Bokke in Hasselt, Belgium. We started with our Danish Saison brewed with 25% malted oats to achieve a lush and pillowy mouthfeel. It was hopped with a heavy hand of New Zealand Wai-iti in the whirlpool for aroma, then oak fermented with our house mix of native yeast and lactic acid bacteria. We blended this hoppy oat saison with a blend of specially sourced and selected Belgian Lambics, and the final blend was aged in Amarone barrels for three years before bottling."