"Bière de Garde is a blend of three barrels from three contrasting brews produced in January, July and October 2018. The blend produced an easy drinking, dry, malt-forward beer with balancing bitterness and funk. The bottle fermentation included a phase led by lactic acid bacteria, known as 'sickness', which produces extra weight and fullness to the mouthfeel. Bottled in November 2019, the beer was effectively lagered in bottle at cold ambient temperatures over winter, before completing maturation in the early summer months of 2020."

Blend of Farmhouse Cider and Hoppy Saison Aenne.

"Aenne is our hoppy Saison. Brewed with a good amount of Styrian Golding hops in the coolship. Notes of citrus, pine and green tea."

"Heimwee is an intriguing amalgam of a barrel-aged wild dark ale and a barrel-aged wild blonde ale with foraged herbs and myrica gale from foodforest Kerelbroek. To this colourful kaleidoscope of flavours we added heaps of aromatic Opal plums from the Sterregaard. Heimwee has a complex nose with sweet, candy-like notes of caramel and plums, balanced with myrica gale's minty freshness. The initial taste is sour, which evolves into a subtle malty sweetness. The high level of carbonation provides a fresh mouthfeel while the finish offers mild bitters. The result is a rich, herbal and fruity beer that is quite unlike anything you've tasted before. The first plunge into Heimwee will inevitably leave you longing for more. "

"Wuortel is the amalgamation of foraged herbs, local hops and grains - a balanced sour beer with fresh and spicy notes from the herbs. The base beer is a wild carrot gruit beer that we brewed together with Nienke and Robbert Hartholt (Elixer Bier) and Oliver Witt (Hopfengarten Lünen). We blended this with two Aoltbeer barrels. The beers in this blend matured on average for 12 months in red wine barrels"

Fliärblome is a blend of spontaneous wheat beer with elderflowers and young Aoltbeer. Sour and refreshing with the taste of elderflowers.

This Münstersch Altbier is brewed with aged hops, barley, wheat and spelt. It is aged for months in wooden barrels.. This particular blend was aged with plums. This blend shows stonefruit, almonds, spice and minerality

180 gr. made with 6% Struise Pannepot.

Season 18/19 Assemblage n°102 bottled on 22/08/19. For this specific Framboos, summer raspberries were used. Maceration was short to nicely fuse the fruitiness, fruit acids and soft lambics. The used lambics come from 3 different barrels and 5 different brews, two from Lindemans (80%) and three from 3F (20%).

Dark Strong Ale

Dark Quadrupel. 80 EBC; 27 IBU

Rustic ale fermented and infused (3 months) on red grapes skin from le sot de l'ange.

Rice rustic ale fermented on sundried sauvignon grappe skins and then barrel aged in Chardonnay casks.

Rustic ale brewed with marisma rice, infused with fresh bayleaves and fermented with the house strains from both breweries directly in red wine barrels.

Blend of bucwheat saison fermented with cider yeast and apple juice fermented with brett in calvados barrels.

Light saison blended with oud Bruin from Verzet and then matured on Mirabelle.

Fermented with Kveik and lactobacillus and then aged for 9 months in Tequila barrrels with figs.

Mix fermented farmhouse ale completely fermented in red wine barrels and infused withs "reine des près".

Mix-fermentation rye farmhouse ale brewed with alps honey - rosebud

The light red "Valantine" rhubarb is harvested in the spring. It is used for wine and now also for fermentation with lambic in wooden barrels. 45KG of fruit for 100 liters of young lambic.

Assemblage #104. Bottled on 28/08/2019.This particular (Oude Kriek) Robijn has macerated for more than 10 months in a toasted oak barrel. The final fruit intensity is 695 grams of cherries per liter of finished beer. The lambics that were used for macerating and blending arre 100% 3f and originate from 3 barrels and 6 brews. 70% of this blend consists of 2 year old lambic.

Simcoe dry-hopped sour.

"Our take on the heaviest of all Belgian classic, the quadrupel. We have used different layers of caramel malts and high quality Belgian candi syrup to create a complex bouquet of dried fruits including plums, dates, dried raisins as well as notes of fresh dark cherries. To impart a deeper complexity we used rye malt which results in an oily texture and some spicy notes. We have used a classic abbey yeast strain to create a balanced fermentation profile rotating around orchard fruits and white spices. Will mellow over time (3 years) if placed in an environment protected from light and heat. "

"Salted Rhubarb Vanilla sour Cream Crumble is a limited release sour beer, brewed as a light dessert beer. A lactose sour ale with rhubarb and vanilla with a pinch of salt to pop out the subtle flavors. out and make this little beer big in flavor. Dessert beer or a all night session beer, you decide."

Helles style dry-hopped with Denali.

Season 18/19 Assemblage #66. bottled on 18/04/19. This specific Oude Kriek has macerated ifor 6 months with the cherries oak foeders. The lambics in this blend come from 4 different barrels and originating from 11 different brews from 3 Fonteinen. 100% of the lambics used are form 3F.

1/3 Cabernet pyment, 2/3 mead with Belgian dark candi syrup, cocoa nibs, and dates.

Peach Mead made with peaches from Masumoto Family Farms forzen with liquid Notrogen and then aged Bourbon barrels for 4 months.

"Blueberry Hex shows off its violet-ruby hued leggy liquid as mild winter spice and rich dark fruit emanate from the glass. Like the voice of a sexy winter elf, the incantations of this blueberry mead will call to you with flavors of sweet cherry, vanilla, oak, nutmeg and cinnamon. For the ultimate complementary experience, light a Christmas candle and pair with a slice of blueberry cobbler and vanilla ice cream."

"The blackberry mead makers at Superstition dug deep into their bag of tricks to cast a jammy curse into this bottle of Blackberry Hex. A vinous minerality locks its legs with crisp tannins as notes of cherry skin and ripe dark fruit play in the wings. The next time you invite your coven over for a ceremony, consider pairing Blackberry Hex with a dry aged porterhouse steak and chocolate ganache."

Please only purchase this if you've bought this package from 3 Fonteinen's webshop for 12x37.5cl and had it delviered at our warehouse. Purchasing this won't get you this pack if it has not been purchased from the 3F Webshop, it's just a packaging and proxy fee.

Please only purchase this if you've bought this package from 3 Fonteinen's webshop for 12x37.5cl and had it delviered at our warehouse. Purchasing this won't get you this pack if it has not been purchased from the 3F Webshop, it's just a packaging and proxy fee.