Season 2022-2023, Assemblage #26. Bottled on 12/01/2023. "For this Wijnbergperzik, we macerated vineyard peaches for about four months on three- and four-year old lambik. Two thirds of the lambikken have been brewed by Brouwerij 3 Fonteinen, one third by Lindemans. The oldest lambik has been brewed in October 2019. This renders the weighted average age to more than 33 months. The final fruit proportion is 388 grams of Moesel-grown and hand-picked peaches per litre of Wijnbergperzik."

Season 2022-2023, Assemblage #18. Bottled on 15/12/2022. "For this Pruim, we macerated Dubbele Altesse plums from Fruitdas, a fruit farm and cidery. We macerated these plums for more than three months on three-year old lambik, before blending with some more three-year-old lambik. This makes the weighted average age of this plum lambik clock at more than 28 months. The final fruit intensity is 355 grams of hand-picked plums per litre of Pruim. Of the cereals used, more than 1/3 was sourced within our Cereal Collective. 100% 3 Fonteinen."

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.

Pack of 3 vintage De Cam Gueuze: Oude Geuze Gooikoorts 2018, Oude Geuze Gooikoorts 2019 & Oude Geuze 2019.

1 and 2 year old lambic with 3 varieties of rhubarb.

1 and 2 year old lambic with 3 varieties of rhubarb.

1 and 2 year old lambic with 3 varieties of rhubarb.

1, 2 and 3 years old lambic with apricots from Ardeche in France, blended together with riesling grapes (2020) from the Mosel in Germany and Italian muscat grapes (2021)

"We blended 1 and 2 year old lambic and macerated them on fresh mirabelle plums from Belgian soil. After 6 months, we removed them and barrel aged the lambic for another 3 months. At botteling we blended this barrel with a 3 year old pink rose lambic."

"In 2022 we macerated Gorsem cherries on 2 year old lambic and barrel aged it after 6 months of maceration for another year. In 2023 we did the same; maceration of Gorsem cherries on 2 year old lambic for 6 months. We blended these 2 cherry lambics together and added fresh tarragon herb to them."

"In 2022 we macerated Gorsem cherries on 2 year old lambic and barrel aged it after 6 months of maceration for another year. In 2023 we did the same; maceration of Gorsem cherries on 2 year old lambic for 6 months. We blended these 2 cherry lambics together and added fresh Satureja herb to them."