Blend of lambics with Schaarbeekse sour cherries

"A traditional gueuze, blended with 1, 2 and 3 year old lambic. Barrel aged and bottled on the farm." Bottled on 13/08/2025

"Tribute to François Van Haelen (1872-1939) Brewer and Patron. Central figure of the Brabant Fauvist Movement. Through Suske, we want to bring this period up to date. Beer and art combining useful with pleasure. Cheers!"

"Beer of spontaneous fermentation, the GUEUZE DU TILLEUL À L'ANCIENNE - BIO (7%, 75cl & 37,5cl) is entirely made from a blend of our own 1, 2, and 3-year-old lambics brewed from organically grown malted barley (60 %) and wheat (40 %), and overaged hops. Unfiltered and unpasteurized, this beer was refermented and matured in the bottle for more than one year.

This blend is made up of 50% one-year-old lambics, 25% 2-year-old lambics and 25% 3-year-old lambics.

The first bottling took place on Tuesday, March 25, 2025. 5300 75cl bottles were produced. A second bottling took place on Tuesday, April 1, 2025. 10600 37,5cl bottles were produced. "

Fresh handpicked schaarbeekse cherries macerated on young lambic. Released ofr TdG 2026

"Cuvée assembled by our retired parents and the blend has behaved accordingly. Lightly sparkling blend composed of lambics from multiple vintages. Bottled: 10/03/2025"

Raspberry lambic.

"Maceration of lambics with mirabel plums from Lorraine and apricots from the Rhône valley. Macerated separetely, aged toether."

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 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."

"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."

"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. "