"Assemblage de bières acides élevées en barriques dans notre chai, avec une macération de marcs de marsanne, roussane et grenache blanc pressés du jour."

"Assemblage de bières acides élevées en barriques dans notre chai, avec une macération de marcs de marsanne, roussane et grenache blanc pressés du jour."

Season 2021-2022 Assemblage #126. Bottled on 13/10/2022 "For this Oude Geuze, we blended lambikken originating from six different barrels and six different brews, brewed by both Brouwerij De Troch, Brouwerij Lindemans and ourselves. Eighty percent of the blend consists of three- and four-year old lambikken, bringing the weighted average age to almost 30 months on the moment of bottling. Of the 3 Fonteinen brewed lambikken, all cereals were sourced in our own Cereal Collective."

Season 2022-2023 Assemblage #81. bottled on 28/06/2023. "For this Oude Geuze, we blended lambikken originating from three different barrels and eight different brews. Lambikken were brewed at 3 Fonteinen (60%), Lindemans (1/3) and De Troch. More than three quarters of the blend consist of two- to more than five-year old lambikken, rendering the weighted average age up to more than 35 months on the moment of bottling."

Season 2022-2023. Assemblage #5 bottled on 08/11/2022. "For this specific Cuvée Armand & Gaston, we blended lambikken from four different barrels and six different brews. Almost half of the lambikken used were three-year and four-year old lambikken, rendering the weighted average age of the geuze blend to more than 25 months on the moment of bottling. More than 60% of the cereals used during brewing were sourced in our Cereal Collective."

Season 2022-2023, Assemblage #23. Bottled on 10/01/2023. "For this Pruim Mirabelle, we macerated Belgian Mirabelle plums for four months on three-year old lambik, before blending with more of such old lambik. The oldest lambik was brewed in October 2019. The resulting weighted average of this blend is more than 30 months. The final fruit concentration is 364 grams of Mirabelle plums per litre of Pruim."

Stu Mostow collaboration brew aged on plums

Season 2021-2022. Assemblage #73.Magnum bottled on 20/05/2022. "For this particular blend of Oude Geuze Cuvée Armand & Gaston, we selected lambikken from four different barrels and five different brews. The blend consists of 60% oude lambikken, bringing the weighted average age upon bottling to more than 21 months. The oldest lambikken were brewed in April 2019 and that same lambik aged for more than a year on a freshly emptied Oloroso barrel. That barrel comes from the last bodega of Josefa Perez Rosado, near the Church of Santiago in Jerez De La Frontera. Two thirds of the combined total grain bill was sourced with our Pajottenland Cereal Collective, and half of the blend is organic. The hops used were 18 years old on average. Bottle count: 639."

"Aoltbeer is the historic beer of Münster. This Aoltbeer with foraged sloeberries matured on average for 18 months in Port and red wine barrels. In this time, the beer developed its bold and oxidative character full of dark fruits and muscovado."

"Our Aoltbeer is inspired by the historic sour beer of Münster, Westfalen. This blend matured on average for 19 months in red wine barrels Second maceration of mirabelles, peaches and Riesling. Delicate notes of apples, citrus and wine." Bottled April 2023. Limited to 500 bottles.

"Fliärblome is our elderflower-infused Aoltbeer. The base is Münstersch Alt, which is the historic sour beer of our area. We foraged elderflowers next to the brewery and macerated the blossoms in the beer. The infused beer aged in oak barrels for 17 months. Notes of citrus, flowers and hay. Fresh acidity, that goes well with Ceviche, leek or summer dishes." Bottled in October 2023"

"Notre série de bières acidulées s'agrandit avec cette fois une expérimentation avec plusieurs fruits. Le mariage cassis, myrtille et cerise nous a donné un magnifique résultat qui nous régale de fraîcheur fruitée. Gourmand mais aussi très sec et hautement buvable."

Berliner Weisse with 12 old varieties of wheat and dry hopped with Hallertau BLanc

Season 2023-2024 Assemblage #6. Bottled on 22/11/2023. "For this Druif, we shortly macerated Gamay pomace from Alex Foillard from Beaujolais on an oak barrel with three-year-old lambik. We then blended with some more young lambik before bottling. The weighted average age is more than 12 months and the final fruit intensity is 384 grams of pomace per litre of Druif. All of the cereals used in the seven different lambikken used, were sourced in Pajottenland." bottle count: 523

Season 2023-2024, Assemblage #2. Bottled on 21/11/2023. "For this Perzik, we macerated peaches from Ludo Rosseels from Gelrode, Vlaams-Brabant, Belgium. Maceration time was four months. For the maceration and the blending, we used lambikken from five different barrels and not less than sixteen different brews. Most lambik was one- and two-years old, and about one third was three years old. This way, the weigthed average age of the blend upon bottling was more than 14 months. The final fruit intensity is about 300 grams of ripe yellow peaches per litre of Perzik. 100% 3 Fonteinen."

Season 2022-2023, Assemblage #72. Bottled on 01/06/2023. "Tuesday 30th of May 2023, 6AM in the middle of our fields in Lot. The 3 Fonteinen team was hanging in the elderberry trees to pick its blossoms. Immediately after we put this higly aromatic and perfumy flowers on four-year-old lambik for a two-day maceration. We blended with more three-year-old lambik before bottling. The weighted average age of this blend upon bottling was more than 38 months. The lambikken originated from two different wooden barrels and seven different brews." Bottle count: 760.

"Historical German style, brewed with oak smoked wheat malt. It combines smokey notes, a subtle sour taste and fruity esters. Perfectenshlag!"

"Flint is our newest geuze inspired blend of wild ales. The beers that are used in this special blend where aged for 6 months up to 5 years in oak barrels. Peaches, straw, red wine barrel notes, some lemon funk with a hint of black pepper are present in the aroma. In taste you get pink grapefruit, white wine grapes, raw honey and some oak in the back with a earthy and somewhat leathery aftertaste. The mild acidity, tannins from the wood and a slightly bitterness from the aged hops, are complementing each other perfectly."

"Spróng is a blend of wild ales varying from 6 months up to 4 years, with Sicilian sage. This vintage we tried to enhance the herbal qualities of the sage together with a fresh, and vibrant but yet characterful blend of several oak puncheons (500 and 400 liters) and a rustic saison. The nose reveals herbal aromas of fresh sage, oak, bergamot zest, green jasmine tea, and even a subtle hint of mint. On the palate, the sage is well-integrated and complements the lemony, earthy, and funky notes from the beer. The acidity is balanced and not overpowering, which works well with the Spróng has a clean and refreshing aftertaste that invites another sip."

Blend of 1, 2 & 3 YO lambics from Boon & Den Herberg. Second batch bottled on 22-02-2024

"Our latest summer sour beer is packed full of... you guessed it... delicious things. Juicy Alphonso mango, peach and guava bring a cacophony of fruit to a mouth-puckeringly sharp base beer, cut with zingy lime juice. Crush it while you can."

"This gruit has been spiced with heather, spruce tips and mint. Then barrel aged for one year in white wine barrels with our gang of wild yeast,dark incantation ..."

Collaboration with Champagne maker Romain Henin. "This vintage is a blend of a spontaneously fermented beer aged for 2 years in barrels and Pinot Meunier from Romain du terroir, in the form of marc co-fermented with the beer. We finally combined the blend with Pinot Meunier must on the day of bottling."

"Bière issue de l'assemblage de deux barriques de vin rouge, de 2 et 3 ans, en fermentation spontanée et en fermentation mixte. Des mirabelles de Nancy d'un verger de l'Yonne près de la brasserie ont été ajoutées pour une macération de 3 mois avant l'embouteillage."

Magnumm bottle. "Our Cuvée Heritage Gueuze is a blend of the finest barrels of lambic and bears the label of the old brewery. They have a beautiful aging potential."

Magnum bottle. "A Blend of Riesling wine from a short maceration, mixed with lambic that has been macerated on riesling skins. This mixture of young and old lambics aged together for 6 months in oak barrels."

"A well thought-out blend of the finest spontaneously fermented lambics of different ages, 100% matured in oak barrels with refermentation in the bottle." This makes a much smoother and less acidic gueuze

Special Gueuze blend made for Grill-Resto Boelekewis (Beersel).

"Imperial Stout avec une macération de piments habanero, bonnet du pape et fantaisie, cultivés au dessus de Lodève (34) par Les Piments du Bout du Monde."

"Blend of young Imperial Stout, aged Robust Porter and Belgian Dark Strong Ale."

"Saison de coupage (saison mixte jeune + Saison foudre) sur des nèfles du japon."

"Blend of beers fermented on apples, barrel aged and "refreshed" with more apple pomace, and various grape ales: a blend of sour beers on fresh "rosé" pomace and mourvedre fermented beer. Complex process for an extra juicy hybrid beer."