"For this edition, we journeyed to Lorraine, France’s iconic Mirabelle region. Using our double maceration technique, we first crafted a Mirabelle lambic. This was then blended with Belgian Muscaris grapes that underwent seven days of skin contact to achieve maximum aromatic intensity.

Our exploration of the space where wine meets beer. This layered cuvée offers a complete experience of rich aromas, full texture, and bright freshness. Pairs beautifully with soft cheeses, fruity desserts, or a summer salad with arugula and walnuts."

"Pecharina is a blend of French vineyard peaches and nectarines from the Rhône Valley. Fruits from three distinct harvests in August and September were processed using our double maceration method, maximizing fruit extraction and creating optimal conditions for an elegant wild fermentation.
An expressive cuvée showcasing peachy aromas, a juicy mouthfeel, and an elegant acidity. A complex and forward fruit experience that continues to evolve gracefully in the glass."

Season 2024-2025 Assemblage #27. Bottling date: 19/06/2024

"For this blend of Oude Geuze, we blended not less than three different barrels originating from eight brews, brewed by 3F (68%) and Lindemans (32%). About thirty-two percent of the blend was brewed in November 2019, rendering the wieghted average age on the moment of bottling to more than 29 months. While blending, we added a bit of honey from our Schaarbeekse orchard field bee residence."

Season 2025-2026 Assemblage #10.bottling date: 03/02/2026

"For this Oude Geuze, we blended lambic originating from three different barrels and nine different brews. Most of the lambics are our own, except for about 10% that was brewed by Lindemans. The blend consists of equal parts of young and two-year-old lambic and 10% of three-year-old lambic. This renders the weighted average age of this gueuze to more than 22 months on the moment of bottling"

Season 2024-2025 Assemblage #35. Bottled on 05/08/2025. "For this specific Oude Geuze, we blended lambikken originating from three different barrels and eight different brews from Lindemans (34%) and ourselves (66%). The weighted average of this blend clocks at more than 25 months at the moment of bottling. Of the 3 Fonteinen brewed lambikken, virtually all grains were sourced with local farmers in Pajottenland."

Season 2024-2025. Assemblage #44 bottled on 03/010/2025.

Season 2022-2023. Assemblage #105 bottled on 19/03/2023. "For this Oude Geuze Cuvée Armand & Gaston, we blended six different barrels of lambics originating from eight different barrels. This geuze is blended with 53% one-year old and 47% three-year old lambik, rendering the weighted average age to almost 24 months upon bottling and 65 months upon its release. While bottling, we added some fresh lambik wort. The cereals were harvested with our cereal collective, a network of local organic farmers. One third of those cereals are heirloom varieties of wheat and barley."

Season 2023-2024, Assemblage #52. Bottled on 02/03/2023. "For this Perzik, we macerated red vine peaches from the Mosel region in Germany, growing in between and around the grapevines. We used two- and three-year old lambikken for maceration, and two-year old lambikken for blending, rendering the weighted average age to over 31 months. The lambikken used are for more than 70% brewed by ourselves. In these nine 3 Fonteinen brews, more than 85% of the cereals used were sourced within our Cereal Collective. The final fruit proportion is 453 grams of peaches per litre of Perzik."

Season 2024-2025 Assemblage #12. Bottled on 04/03/2025. "For this Zenne y Frontera, we blended all of our Gutiérrez Colosía barrels. This family bodega at the port of Santa Maria in the province of Cádiz, provided us with some of the finest barrels, of which one was a very outspoken Manzanilla barrel. This blend consists of lambik aged on five distinct sherry barrels. We matured very old lambic for another thirteen months on these barrels. Consequently, the weighted average age of this blend is over 60 months."

Season 2024-2025 Assemblage #12. Bottled on 04/03/2025. "For this Zenne y Frontera, we blended all of our Gutiérrez Colosía barrels. This family bodega at the port of Santa Maria in the province of Cádiz, provided us with some of the finest barrels, of which one was a very outspoken Manzanilla barrel. This blend consists of lambik aged on five distinct sherry barrels. We matured very old lambic for another thirteen months on these barrels. Consequently, the weighted average age of this blend is over 60 months."

Season 2024-2025. Bottled on 13//01/2026. "The third batch of Zenne d'Auge is a blend of six very old Calvados cask matured lambics. These Calvados casks were sourced with Domaine Familial Louis Dupont in Victot-Pontfol, in the heart of Normandy. The history of this renowned cidrerie and calvados house goes back for more than 150 years. They are renowned for their balanced ciders and characterful calvados range. And they harvest their own organic sour and bitter apples from their own orchards as well. All lambics originate from four different 3 Fonteinen brews and six different neutral barrels, before they were put on the Calvados casks for extended ageing. This Calvados barrel matured geuze is the testament of blending our traditions & crafts. "

Pack containing 4 bottles of Cantillon bottled in 2026: Gueuze, Ashanti (Lambic with Black Pepper), Kriek & Rosé de Gambrinus (Lambic with raspberries)

"Italian Barbera grapes from Valli Unite macerated for 4.5 months on three-year-old Lambic after destemming. A natural refermentation in the bottle creates a lively sparkle. The result is a dark red beer, intensely aromatic and full-bodied, with a vibrant grape character that lingers beautifully."

"Italian Cortese grapes from I Versanti macerated on three-year-old Lambic. A natural refermentation in the bottle creates a fine, lively sparkle. Bright and refreshing, the beer offers notes of citrus zest, white blossom and pear, followed by a dry, lightly mineral finish."

"One of our flagship blends returns.
Enter the Dragon III follows the same approach as its predecessors. Lambic aged between one and two years macerated on Gorsem cherries for six months before spending an additional three months ageing in oak.
The final blend is finished with a small addition of fresh wort and a generous amount of fresh rosemary harvested from a friend's garden."

"The 'M' edition combines two different Mandorla-aged lambics.
The first is the same almond barrel-aged lambic featured in the 'P' blend. The second is the final portion of our Mirabelle lambic, produced with 2024 fruit and 2023 lambic, and matured for more than a year in another Mandorla barrel.
Both beers contribute equally to the final blend. Carbonation has intentionally been kept lower to allow the barrel character to express itself more fully."

"Maceration of young and old lambic with three varieties of sour cherries."

Season 2025-2026 Assemblage #16.Assemblage. Bottle date 10/03/2026. "For this Oude Wintergeuze, we blended two small foudres of our ‘Longest Boil’, and some wort of the latest brew of the same base beer. This brown lambic started out as an experiment in 2018 and follows an original recipe from the 19th century. At the beginning of each season, we now boil some of the first lambic brews for 18+ hours in order to ‘start up’ the brewing installation. As the wort reduces, the density rises (and so will the alcohol content) and due to the Maillard reaction, the lambic obtains a dark caramel-alike texture and colour. The weighted average age of this blend upon bottling more than 36 months due to the extended barrel ageing. "