Assemblage #118. Bottled on 17/10/2019. This specific Intens Rood has macerated for almost 6 months on an oak barrel. One- and two-year old lambics from three different barrels and eight different brews were used. Final fruit intensity is 498 grams of sour cherries per liter of Intens Rood. 100% 3 Fonteinen

Season 18/19 Assemblage #106. Bottled on 30/08/19. This particular Hommage has a final fruit intensity of 352 grams of fruit per liter of Hommage. The lambics originate from 4 different barrels and 4 different brews. Lambics originate from 3 Fonteinen (40%) and Brouwerij Lindemans (60%).

Lambic Infused with Earl Grey Tea

Lambic infused with Lapsang Souchong (smoked tea)

Lambic infused with Oolong Roasted Lambic

Lambic infused with rose petals

Lambic infused with coriander and curaçao

"This Oude Geuze consists of a blend of 1 and 3 year old lambic, that was aged on two special oak foeders which were originally used before by a French producer of a famous white bubbly wine. We aren't allowed to mention its name, but you’ll definitely taste what we’re talking about. We really treasure our yearly collaboration with Boon, because it allows us to push boundaries and play around with a very traditional beer style together with some of the most skilled lambic producers in the world."

Berliner Weisse brewed with Rye and then aged with blueberries.

Phi (Blond Sour) aged with rhubabrb

Amber Foeder aged sour ale

"Locuste is the barrel aged version of our sour gruit : Criquet. It stayed for several month in white wine barrels which, with the conjugated efforts of the wild yeast we added, mellowed the base beer and gave it more complexity"

Lambic that was aged for minimum 3 years in oak barrels.

Lambic matured with Cassis (Black Currant). Around 300 grams of fruit per liter of lambic.

Lambic matured with blackberries. Around 300 grams of fruit per liter of lambic.

Lambic matured with a fine berry selection (Blackcurrant, red currant, strawberry, raspberry, blackberry and wild blueberry). Around 300 grams of fruit per liter of lambic.

"Beer of mixed fermentation, the Stout Rullquin is obtained from a blending of 7/8 of Rulles Brune (Stout de Gaume) and 1/8 of a blend of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle"

"The Mûre Tilquin à l’ancienne (6.0% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260-300 gr fruit per liter."

"The Oude Gueuze Tilquin à l'ancienne is a blend of 1, 2 and 3 years old lambic refermented in bottle for at least 6 months. "Oude" in flemish or "à l'ancienne" in french is an appellation protected by the EU and is restricted for traditional belgian gueuze in bottle."

Dry-hopped sour

"bzart Kriekenlambiek Brut Nature is a sparkling pure brut quality beverage based on ”Kriekenlambiek Oud Beersel” (cherry Lambic of Oud Beersel) which is a craft beer produced according to the traditional rules of the “Méthode Classique”. Cherry Lambic is a Belgian spontaneous fermentation beer made of Lambic to which sour cherries are added. The used “Kriekenlambiek Oud Beersel” is traditionally brewed with real sour cherries and with Lambic Oud Beersel that matured in wooden barrels. It contains some 400 grams of sour cherries a litre which is unique in its kind. This kriekenlambiek is bottled and then the “Méthode Classique” (Classic Method) is applied during several months. This means that after adding sugar and a sparkling wine yeast, the “liqueur de tirage”, this kriekenlambiek is re-fermented. Carbon dioxide develops and is locked in the bottle which causes the kriekenlambiek to become effervescent. Other intrinsical steps, such as the “remuage” (riddling) and the “dég...

"Méthode Traditionelle: Brut non dosé"

Season 18/19 Assemblage #110. Bottled on 19/09/19. "For the first time ever, we have blended raspberry lambic and sour cherry lambic rather than macerating both fruits together, in order to find balance throughout the increasing fruit varieties. The fruit proportion is 83% raspberries and 17% sour cherries, the lambics originate from 6 different barrels and 5 different brews (25% 3 Fonteinen lambic, 75% Lindemans)."

Season 19/20 Assemblage #16. Bottled on 08/01/20. "For this specific Oude Kriek, we macerated sour cherries for seven months on stainless steel. The lambikken that were used originate from five different barrels and five different brews. The final fruit intensity is 334 grams of sour cherries per litre of Oude Kriek. 100% 3 Fonteinen."

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

"Mix of strong tripel like blond top fermenting ale, with lambic from 3 Fonteinen."

Vintage 2022. "Farmhouse ale aged in oak barrels, with red plums"

Vintage 2021. "Barrel aged goldens sour ale, with Sauvignon grapes."