Biere

Vintage hand crafted medium dry cider from fresh farm pressed traditional Estonian juice apples. Wild yeast used for primary fermentation. Bottle fermented for at least six months according to traditional method.

Dark Sour Ale aged in oak barrels.

Young lambic from De Troch matured with Japanese Peaches

"This year's bottling of Glou was assembled from 10 carefully selected - balanced oak barrels of saison (aged 8-18 months) to which we added 1,000 lbs of NY Muscat pomace from Benjamin Bridge. The result is a harmonious and fun beer; candy on the eye and nose, complex and compelling on the palate."
Brewed late 2017 - 2018, Bottled Feb. 2019

"All Czech Saaz stainless steel-fermented grisette. Light, bright, fun, funky, bitter, refreshing."

Additional Cost to be added to your cart if you want to use the express delivery to the US via DHL and your box weighs more than 10 KG. You will still need to pay the regular shipping using "Ship now" or "Ship now INCLUDING RESERVATIONS" at checkout. You need to add one per box purchased, so one for every 25 KG. Can also be purchased separetely if you've placed an order including shipping and is still on hold in our warehouse.

Organic Gueuze blended from organic lambics of different ages.

Please only purchase this if you've bought a glass or a coffee mug from 3 Fonteinen's webshop and had it delviered at our warehouse. Please purchase one per glass you ordered. Purchasing this won't get you a glass if it has not been purchased from the 3F Webshop, it's just a packaging and proxy fee.

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.

Season 18/19 Assemblage #71. Bottled on 09/05/19. This particular Hommage has a final fruit intensity is 353 grams of fruit per liter of Hommage. The lambics originate from 4 different barrels and 6 different brews.

Assemblage #83. Bottled on 13/06/2019. This specific Intens Rood has macerated for six months on its fruit. The lambic in this blend originate from two different barrels and two different brews. Final fruit intensity of 475 grams of sour cherries per liter of Intens Rood.

Triple Impériale aged for 12 months in Cognac barrels. Second batch limited to 952 bottles.

Natural sparkling black currant wine. Organic.

Medium Dry Cider fermented with wild yeasts and matured with fresh black currants.

Berslais Kadet aged 12 months in lambic barrels which resulted in a spontaneous fermentation of the beer.

Zure van Tildonk (Sour BA blond) aged for 7 months with peaches.

Organic dry hopped Belgian Tripel.

Dry hopped Belgian Tripel.

Spiced sour ale aged in Gin barrels with Crnaberries.

Fifth beer of the new experimental series Vaccin (Various Ales Creative Challenging Innovative New). Blond session sour made with Morpheuse (houseculture) and dry hopped.

Malt-Port sweetness of Port combined with the complexity of beer. 3 year Barrel Aegd.

Peach Mead made with peaches from Masumoto Family Farms forzen with liquid Notrogen and then aged Bourbon barrels for 4 months.

1/3 Cabernet pyment, 2/3 mead with Belgian dark candi syrup, cocoa nibs, and dates.

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.

Farmhouse cider made with Jonagold, Boskoop and Sterappel/reinette étoilée aged for two months in Whiskey barrels.

BA blond sour beer (Zure van Tildonk) aged with sour cherries and then aged six more months in Whiskey barrels from Brouwerij Het Anker.