"Gueuze with a subtle sherry finish. An ode to the Halle cello virtuoso François Servais.
This old gueuze, matured in French oak barrels and finished in sherry casks, combines technique and passion in perfect harmony.
They were selected by Bart and Kloris Devillé for the "10 Years" of Villa Servais.
Just as Servais' cello sang between France and Spain, this gueuze blends acidity, minerality, and wood into a single, virtuoso symphony.
Not Villa today, but Sevilla Servais!"

Please only purchase this if you've bought this specific package from 3 Fonteinen's webshop for 6x75cl 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.

Saison de coupage: blend of Saison d'Epeatre (Spelt Saison) and a Spontaneous ale aged for 12 months in an oak barrel from Champs Marmo.

Hopped with Sabro. Honey is added during the boil. The previous name of this beer was Noblesse Oblige

"Kri-Vino was born from the encounter between two worlds: that of fruit wine and that of traditional lambic. We blend 70% cherry wine, made from three varieties of cherries, with 30% aged lambic matured in bourbon barrels. Note: Each bottle is unique, reflecting the year, the terroir, and the sunshine. Flavors vary from year to year, making each vintage impossible to replicate exactly."

Season 2024-2025 Assemblage #33. Bottled on 07/08/2025. "For this blend of Oude Geuze, we blended not less than five barrels of lambic, originating of eleven brews, of which two thirds was brewed by 3 Fonteinen and one third by Brouwerij Lindemans. Almost 30% of the blend is lambic brewed before 2020, rendering the weighted average oge of the blend to more than 35 months on the moment of bottling"

Season 2023-2024 Assemblage #51. Bottled on 11/6/2024. "For this small blend of Cognac geuze, we blended three lambikken that have aged on cognac barrels for more than twenty months. The lambikken originate from five different brews of which more than 60% was brewed with local Pajottenland cereals. As most lambikken have been brewed in 2020, the weighted average age of this blend is over 46 months. The barrels come from a small scale, independent cognac distillery from the Charente region, France, and is renowned for their focus on terroir and absolute quality."

Season 2022-2023, Assemblage #52. Bottled on 21/03/2023. "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."

"Goodness, what a thick and full-bodied beer this is! From the first sip, an explosion of liquorice, and honey comes to the fore, interwoven with a subtle spicy and peppery character that immediately warms you up — perfect for winter. The beer is distinctly sweet, with layers of caramel, mocha and a soft touch of chocolate, making it wonderfully round and almost candy-like. Amidst all that rich sweetness, a fresh citrus accent emerges, while notes of dried red fruit provide depth and balance. The mouthfeel is soft but powerful, with a slightly spicy edge that allows the alcohol to speak warmly. The long finish starts sweet, then shifts to a dry aftertaste, ultimately leaving a deliciously spicy trail. A tasty, delicious and distinctly characterful beer that lingers — a liquid sweet with a kick."

Blend of 1, 2 & 3 YO Eylenbsch lambics brewed at De Troch.

"Dry-hopped blend of strong beers, kept for many years in our cellar. Inspired by the Bière de Garde farmhouse style, typical of north of France."

"Warm yet dry, lightly toasted and thirst-quenching, it strikes a balance between lager and saison, with moderate bitterness and a subtle hoppy touch. Translucent, topped with a beautiful, lacy head, it warms the heart... but not so much the hands. An homage to bad weather, industrial areas, wet tracks, and rainy departures."

"Blend of beers spontaneously fermented on red grapes pomace (cinsault, syrah and grenache), aged a year in barrels. The new blend is macerated on fresh cinsault pomace before conditionning."

"Spring beer made with 100% two-row spring barley malt from Occitanie, Alsatian Triskel and Armais whole-flower hops. Slow fermentation and long lagerinf. The bottled version contains Brettanomyces!"

"Blend of fresh saison fermented with house yeast mix and 20% of foeder saison. Hops: Triskel and Glacier from a France."

"Cider from the 2024 harvest. After three months of barrel aging, pressed Chenin Blanc skins from the Loire Valley were added. Following four months of maceration, the skins were removed and the cider continued aging in an ex-red wine barrel for nine months until it settled into its final form."

"With some of the peaches remaining, we decided to experiment with co-fermentation. Gorsem krieken harvested earlier that year were combined with white peaches in a ratio of one third krieken to two thirds peaches. The fruit fermented on two-year-old lambic before the beer was racked off and allowed to settle further in stainless steel. No additional blending was done at bottling."

"A blend created with spring in mind. It began as an elderflower lambic in 2025, when freshly picked elderflowers were blended with two-year-old lambic. Although promising, the result initially lacked the complexity we were looking for. Since we work almost exclusively with freshly harvested ingredients, adding more elderflower later in the season was not an option. Instead, after further aging, we introduced Timut pepper, whose bright citrus character complements the floral notes beautifully."

"10 Years anniversary limited edition. 10 years of Lambiek Fabriek. To celebrate our anniversary, we release this special blend, brewed with peated malts."

"Two-Year Barrel-Aged Gose - A historic recipe brought to life: this Gose is aged for two years in barrels, brewed with fresh hops and red wine grapes. Juicy and drinkable, it pours a lovely, intense pink – a perfect blend of tradition, fruit, and refreshment."

Aged in barrels with Trepat and Pinot Noir grape skins

wild ale w. Xarel·lo de Joan Rubió grape skinwild ale w. Xarel·lo de Joan Rubió grape skin

"Our second time releasing a coffee beer after our first foray in 2024's Angucho. Aceh is a single barrel bottling of golden beer, brewed in November 2022. The wort was made using a turbid mash, including an inadvisable quantity of caramelised barley malt and aged hops. We initially set about selecting a coffee that we thought would best marry with our beer, before delving into the barrels to find its partner. After extensive tasting round the cellar, a barrel was selected to complement the addition of an Indonesian coffee from the Aceh region of north Sumatra, made using an anaerobic honey fermentation process"

"Tom Oliver makes cider and perry in small batches, using fresh pressed cider apples and perry pears, spontaneously fermented by wild yeasts. Nachmelená Hruška was made by co-fermenting an equal proportion of Herefordshire perry pear juice (2019 harvest), with wort made in the style of a Czech svetlý ležák (light lager), using Czech grown barley and Saaz hops. The resulting beer conditioned in bottle for 7 months before release. Named by Tom's Czech right-hand man Jarek, "Nachmelená Hruška" translates as "hopped- or drunk- pear.""

"Made from a blend of six year old NZ hopped saison with a four year old golden beer made with aged hops and caramelised wheat. This breaks our record for the oldest barrel of beer we have included in a blend. The slow spontaneous fermentations took place in an old white Burgundy barrique and a fresh Herefordshire cider barrel. The two barrels were quite distinct from each other. One remarkably fresh and zesty, with plenty of hop bite. The other bringing juicy acidity and complex earthy aromatics. Together they strike a delightful balance on the palate and an inviting excuse to bring in some new season hops to add some punch to the aromatics. The blend was dry hopped with whole leaf US grown Cashmere from the 2025 harvest ."

"Saison Hallertau is a blend of four barrels from three worts brewed in January, March, and August 2019. It was dry-hopped with whole leaf Hallertau Blanc, Mandarina Bavaria, and Fuggles.The beer is a bitter, amber saison with a good balance of malt, yeast, and hop flavour. A small quantity was released relatively fresh last year through Favourite Beers, as a tribute to Nicky Norwood, wife of owner Leigh. The further ageing since has allowed time for the wild yeast to significantly modify the hop aromatics and add further depths of funk."

"Bottled Dec 2025 - A session strength version of Islay Brut, our peat-smoke Champagne beer. Referred to in-house as "the beer no-one was asking for." Tiny Islay is a single barrel release, brewed in March 2023. The worts was produced from a traditional turbid mash with a decent quantity of maize, giving a more delicate flavour and paler colour than malted barley. It underwent spontaneous fermentation in a small Islay whisky barrel, imparting aromas of maritime peat smoke. Upon tasting the barrel, we were delighted to find the beer possessed just the right balance of dry-bitter and sweet-acid, as well as the necessary body to carry the smoke, without the need for the ABV-boosting sugar additions we have previously utilised to strike the right balance with these smokey beers. Finally, the beer was conditioned in-bottle for four months. A large dose of priming sugar was added to produce a rolling, Champagne-type, carbonation. The resulting beer drinks remarkably easily, with delightful sweet, smoky, and spicy aromatics."

"The Craft : For Ravendel, we work with two rhubarb varieties from our friends at organic farm ’t Neerhof in Dilbeek. The rhubarb macerated for seven months in a blend of one, two and three year old barrelaged lambics. Ravendel was then briefly infused with French lavender from the high altitude fields of Provence.

Experience : On the fresh and saline acidity of rhubarb, the soft floral notes of lavender dance. The interplay is light, aromatic and refined, with an elegant and fresh finish."

"HORAL Oude Geuze Megablend 2026 is a blend of 14 different lambics from 14 different producers: BOON - De Cam - De Troch - Den Herberg - Eylenbosch – Hanssens – Kestemont - Lambiek Fabriek – Lindemans – Mort Subite - Oud Beersel – Sako – Timmermans – Tilquin
This beer has been specially made for the 15th edition in 2026 of the Toer de Geuze. Toer de Geuze is an openhouse event where all participating brewers and blenders open their doors to the public at the same time to celebrate the tradition of Oude Geuze together with everyone. All participating brewers and blenders are members and leaders of HORAL. HORAL is the main organisation behind Toer de Geuze.
Bottled : 25 November 2025."

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE ANGÉLIQUE was blended on January 21, 2025 in honor of Angélique Tilquin-André (1812-1873), Pierre's great-great-great-grandmother, with 70% 2-year-old lambics and 30% 3-year-old lambics. Unfiltered and unpasteurized, it has been refermented and matured in bottle for over 1 year. It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree."

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE DU CROLET was blended on February 19, 2025 in honor of Charles Tilquin (1839-1895), known as Le Crolet for his curly hair, Pierre's great-great-grandfather, with 10% 1-year-old lambics, 30% 2-year-old lambics and 60% 3-year-old lambics. Unfiltered and unpasteurized, it has been refermented and matured in bottle for over 1 year. It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree."

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE JEAN-JEAN was blended on January 28, 2025 in honor of Jean-François Tilquin, known as Jean-Jean (1808-1889), Pierre's great-great-great-grandfather, with 30% 2-year-old lambics and 70% 3-year-old lambics. Unfiltered and unpasteurized, it has been refermented and matured in bottle for over 1 year. It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree."

"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. "

Season 2024-2025, Assemblage #38. Bottled on 11/09/2025. Bottle Count 1159. "For this elderflower lambic, we macerated the blossoms for a few days on three-year-old lambic and let it mature a bit more on a wooden barrel before blending with young and old lambic. The weighted average age of this bottle upon release is more than three years old. We added a tad less than one gram of flowers per litre, which gives a good idea of the strength of its fragrance.

Stella herself took part in the ideation of this bottle on July 10th 2025, between the 3 Fonteinen barrels. Tak Stella!."

Season 2023-2024 Assemblage #38. Bottled on 09/04/2024. Bottle Count 1041. "For this Druif, we macerated and matured organic Chenin grapes on an oak barrel for more than eight months. The grapes were harvested at Domaine Des Hauts Baigneux. More than 60% of this grape lambik blend contains lambics that are more than four years old. The weighted average age of this Druif is more than 28 months. The final fruit intensity is 364 grams of grapes per litre of Druif. 100% 3 Fonteinen.
A few years ago, we started working with the most progressive low-intervention winemakers around Europe. Domaine des Hauts Baigneux is a small and renowned organic wine maker from Azay-le-Rideau, in between the cities of Chinon and Tours, in the Loire region, France. Thank you to Nicolas and Philippe for this wonderful collaboration."