"Blend of young & old lambic with quince wine. Three varieties sourced from two local farmers. The fruits were hand-picked from the orchards. We press the fruit and let it spontaneously ferment in lambic barrels. Fermented, aged & bottled on the farm."

"Blend of lambic macerated with organic cherries and cider. The fruit is blended with lambic then macerated for months. After this, the lambic matures further on barrel. The final blend with cider is done just before bottling. Fermented, aged & bottled on the farm."

"Beer of spontaneous fermentation, the Old Quetsche Tilquin is made from the fermentation of 210g of purple plums by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

Pack consisting of a botlte of Pêche Jaune 2022-203 and Oude Gueuze from the season 2021-2022. Pêche Jaune: "Beer of spontaneous fermentation, the Oude Pêche Jaune Tilquin à l'Ancienne is made from the fermentation of 230 g of peaches by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

Lambic macerated with green grapes from Italy

Lambic macerated with cherries, red currant, goosebberries, red berries and blackberries

"1 & 2 year old lambic, macerated with 3 peach varieties Finished with Japanese sakura blossom"

" Koji-lambic brewed by yamaoroshi method, 1 year old lambic"

"Blend of different 2-year-old Lambic macerated with cherries, finished with sakura blossom."

"Blend of carbon-macerated cherries fermented on 2 year old lambic, spontaneously lacto-fermented cherries and cherry lambic from 2021."

Blend of lambics 1,2,3, 4, 5 & 6 YO lambics from Brouwerij De Troch, Brouwerij Eylenbosch and Brouwerij Den Herberg macerated with blood oranges

Season 2021-2022 Assemblage #75. Bottled on 24/05/2022 "This particular blend of Oude Geuze consists of nine different brews originating from nine different barrels. More than 80% of the blend consists of lambikken brewed by ourselves. More than 60% of the blend consist of lambikken of two, three and four years old, bringing the weighted average age to more than 28 months. Half of the combined grain bill was composed of cereals that we sourced from our Cereal Collective in and around Pajottenland."

Season 2021-2022 Assemblage #94. Bottled on 26/07/2022 "For this Oude Geuze, we selected lambikken from four ex-sherry barrels - three Oloroso and one Palo Cortado - with highly peated characteristics, and blanded these with a more mellow lambic to balance it all out. Consequently, we used lambikken from five different brews and six different barrels, spread over young, quite a lot of three-year old and four-year old lambikken. This way, the weighted average age is more than 35 months."

Season 2021-2022. Assemblage n°59. Bottled on 08/04/2022. "For this particular Platinum Blend, we blended lambikken originating from five different barrels and eight different brews. This blend is a beast; we used almost 45% of four-year-old lambik (all brewed in April 2018) and an equal amount of two-year-old lambik. the This way, the weighted average age of this very Oude Geuze is more than 33 months upon bottling. Of all cereals used in these brews, almost 45% were sourced from our own cereal circle in Pajottenland."

Blend of 1,2 and 3 years old lambic with muscat grapes From Alsace. The grape lambic aged on a old rumbarrel (second lambic fill of the barrel)

"A collaboration between Steven and Sam. The saison was created by Steven and was brewed in 2021. Came out under the name Down Under in a small batch. The rest was taken to the cellar. The saison was on a wine barrel for 9 months,later shortly on a maple syrup barrel. We blended this beer then with a selected Bofkont barrel. Finally it's ready to come out..Meet the barrel aged saison blended with lambic."

Blend of different lambics macerated with strawberries.

Blend of 1, 2 & 3 YO lambics aged in oak barrels.

Blend of lambics 1,2,3, 4, 5 & 6 YO lambics from Brouwerij De Troch, Brouwerij Sako and Brouwerij Den Herberg macerated with blackberries. Limited to 255 liters.

Blend of 1, 2, 3, 4, 5 and 6 YO lambics from Brouwerij De Troch, Brouwerij Sako, Brouwerij Den Herberg and Brouwerij Eylenbosch infused withe red rose petals. Limited edition of 248 liters.

Blend of 2 year old lambics macerated for 8 months on 2021 Riesling grapes with botrytis aged for one year in oak barrel. Bottled Still. Limited to 189 bottles.

"This Gueuze is a traditional blend of young and old lambics.Just as a young larva develops for years within oak wood to eventually emerge as a beautiful beetle, this lambic undergoes a prolonged aging process in oak barrels to be enjoyed as Gueuze. Fermented, aged, and bottled on the farm."

"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."

"Blend of lambics macerated with 3 varieties of organically grown cherries, fermented and aged in Amarone wine barrels (Boticella). After maceration, the blend was further aged in a foeder."

"Blend of honey wine, young and old lambics with blackcurrant maceration. Blackcurrant "Bentron" from Belgian organic cultivation. Honey wine from spontaneous fermentation, aged for 8 months in barrels. Fermented, aged, and bottled on the farm."

"Blend of young & old lambic with quince wine. Three varieties sourced from two local farmers. The fruits were hand-picked from the orchards. We press the fruit and let it spontaneously ferment in lambic barrels. Fermented, aged & bottled on the farm."

Season 2021-2022 Assemblage #125. Bottled on 06/10/2022 "For this Oude Geuze, we blended six different lambikken originating from five different barrels. The lambikken used were one-, two-, three- and four-year old. This renders the weighted average age up to more than twenty-six months. Lambikken were brewed by ourselves, as well as De Troch and Lindemans."

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."

Season 2022-2023, Assemblage #22. Bottled on 05/01/2023. Bottle Count: 807 "For this Pruim, we macerated Opal plums from De Kleinaart in Limburg - a small orchard with organic plums. Maceration happened on young lambik, and blended with three-year old lambik. The lambikken originated from two different barrels and five different brews. We macerated for almost six months, rendering the weighted average age to more than 22 months. The final fruit proportion is 477 grams of plums per litre of Pruim. Almost 60% of the cereals used while brewing, were sourced in our Cereal Collective. 100% 3 Fonteinen."

Season 2022-2023, Assemblage #21. Bottled on 05/01/2023. Bottle COunt: 874 "For this Pruim, we macerated an old Belgian damson variety - Vroege Tolse - which we handpicked with Willy Verlinden on the Wijngaardberg in Wezemaal, just outside Leuven. We macerated the plums for almost six months on three-year old lambik. While bottling, we blended with more two-and-ahalf-year old lambik, rendering the weighted average of the blend at more than 32 months upon the bottling moment. The final fruit proportion is 392 grams of Vroege Tolse per litre of finished Pruim. In total, we used lambikken from three different barrels and seven different brews. 100% 3 Fonteinen."

Season 2021-2022 Assemblage #23. Bottled on 27/01/2022. "For this Druif, we macerated muscaris grapes, picked at Hoenshof in the summer of 2021. We macerated the grape must on two- and three-year old lambikken. Maceration took almost four months before blending and bottling. This brings the weighted average age of the blend to more than 22 months. The final fruit proportion is 396 grams of muscaris grapes per litre of Druif. Of all brews, more than a quarter was brewed with Pajottenland grown cereals. 100% 3 Fonteinen-brewed lambic."

Season 2022-2023 Assemblage #38. Bottled on 31/01/2023. "For this first ever fully organic grape lambik, we macerated Grüner Veltliner grapes on one- and two-year old lambik. The grapes were sourced from Christoph Hoch, a Demeter-certified wine maker from Hollenburg an der Donau, Austria. Total maceration time was almost five months and the weighted average age of this blend was more than 19 months upon bottling. The final fruit intensity is 406 grams of whole grapes per litre of finished Druif. All cereals we used in brewing the seven different lambikken, were sourced with local Pajot farmers."

Season 2022-2023 Assemblage #30. Bottled on 19/01/2023. "For this Druif, we macerated Muscat Ottonel grapes from Christoph Hoch on three-year old lambik. Total maceration time was five months and the weighted average age of this blend was more than 33 months at bottling. The final fruit intensity is 389 grams of whole grapes per litre of finished Druif. A few years ago, we started working with the most progressive low-intervention winemakers around Europe. Christoph Hoch is a Demeter-certified wine maker from Hollenburg an der Donau, Austria. He is not only crazy about our lambik, he also has some of it ageing in his own barrel cellar!"