"Matured in Port Wood Whisky barrels that were previously used for Lambic. Since 2022, Oud Beersel has been working with Vitalii Karvyha, the former Berryland cider maker from Ukraine, who had to flee the war. They put their skills together to produce cider on the wooden barrels at Oud Beersel. The proceeds from the sale of the cider should enable Vitalii to start up an activity again. The cider is produced from McIntosh, Cortland and wild apples picked from an orchard more than 50 years old. The macerated apple juice is naturally fermented and bottled at Oud Beersel without pasteurisation or the addition of sulphites. This results in a wild dry cider, with almost no residual sugar."

Imperial Blueberry, Lemon & Vanilla Sour

" Triple-fruited Sour. Juicy, full-bodied & tangy."

"Rich, roasty, nutty and complex with notes of chocolate, coffee & dark fruits. Noticeable alcohol warmth with a sweet caramel finish"

Double Imperial Affogato Stout ispired by the Italian classic: Espresso, Cacao & Madagascan Vanilla

"Big, juicy and full bodied. Smooth hazy with waves of Citrus, Berry & Coconut."

Florida Weisse w. Pink Guava, Strawberry & Lime

"Oud Beersel’s Lapsang Souchong Sparkling Infused Lambic is an infused Lambic, which is then re-fermented in the bottle. For this version, Lapsang Souchong was used: this is a smoked black tea, which gives the beer a complex, round flavour, with a peaty touch at the end, which can also be found in certain peated whiskies. The refermentation in the bottle gives it a pleasant carbonation. In short, a beer for lovers of the better heavy stuff."

"For the Orange Blossom Sparkling Infused Lambic, a one-year-old Lambic was infused with orange blossom for several weeks. This gives the Lambic a deliciously fresh flavour, with fruity citrus notes and bitter-sweet accents. Afterwards, the Lambic is refermented on bottle, which provides a pleasant carbonation and a beautiful harmony of flavours."

"Although its name suggests otherwise, the szechuan pepper is not a real pepper, but a distant cousin of the citrus fruit. For this beer, the red version was used, which has a slightly fruitier flavour than the green and provides a slight tingling effect on the aftertaste. Other than that, citrus aromas and a certain spiciness emerge. The refermentation in the bottle provides the necessary minerality and balance, so the presence of the szechuan pepper is not overwhelming."

"A real thirst quencher, Lambic with rhubarb! The fresh rhubarb comes from a local organic farm and macerates on the lambic for 3 to 4 months. The rhubarb dissolves in the lambic and all of the delicious juice of the rhubarb is incorporated in the lambic. The rhubarb lambic is then bottled and a re-fermentation takes place. The result is a pleasantly sour beer, in which the flavour of the rhubarb really shines through."

"To create the Roasted Oolong Tea Sparkling Infused Lambic, one-year-old Lambic was infused with roasted Oolong tea for about four weeks. This tea, especially popular in Asia, is slightly oxidised and was then roasted in the traditional way. This results in a rich flavour, with a certain spiciness and some toasted notes. Thanks to the re-fermentation in the bottle, these flavours blend into one harmonious whole."

"Oud Beersel’s Witte Lambiek Sparkling Infused Lambic takes its inspiration from traditional Belgian wheat beers: these are characterised by the addition of coriander seeds and bitter orange peel. The same thing was done here: both ingredients were macerated on one-year-old lambic for several weeks to obtain that typical, citrusy flavour, which is further highlighted thanks to the acidity of the lambic. The spiciness of the coriander is present in the aftertaste, but does not dominate. Thanks to the refermentation in the bottle, the result is a beautiful beer with traditional flavours, yet just that little bit different."

"Micro blend of wild beers (on native elderberry yeast, apples, natural wine lees, etc.) all aged in demijohns in our cellar!"

"A blend of beers aged in barrels and fermented on grape pomace (Syrah, Morastel) or on Cinsault juice, with a barrel of sour beer."

"Black lager with pomegranate pomace, 10 month of barrel aging in ex-wine casks, and maceration on Carignan (red grapes) pomace"

"Mix fermented grisette, artisan malts, filtered on hay, whole hop flowers, house yeast blend."

"Blend of barrel aged (bourbon and rivesaltes) strong and dark beers (Imperial Stout, Barley Wine and Quandrupel) with a younger Imperial Stout. "

Sour beer fermented fermented on sourdough from an Outland beer (season and chenin lees) then aged for 14 months in two barrels previously used by Les Garriques.

SAISON DE COUPAGE, Version 2022: Half BA Saisson and half is afresh and young saison. Bottled on 15/05/2022.

Lambic macerated with blueberries.

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. The price now includes a storage fee, as we've had this pack in our warehouse for more than six months.

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. The price now includes a storage fee, as we've had this pack in our warehouse for more than six months.

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

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

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.

200gr made from 58% mirabelle plums matured in 3 Fonteinen lambic (used for Pruim Mirabelle)

200gr made from 58% plums matured in 3 Fonteinen lambic (used for Pruim)

200gr made from 58% apricots matured in Cantillon lambic (used for Fou Foune)

200gr made from 58% raspberries matured in Cantillon lambic (used for Rosé de Gambrinus)

200gr made from 58% sour cherries matured in Cantillon lambic (used for Kriek)

200gr made from 58% sour cherries matured in Oud Beersel lambic (used for Oude Kriek)

200gr made from 58% blackberries matured in Tilquin lambic (used for Tilquin Mûre)

"Highly drinkable New England pale ale brewed with a England malt and fluffy flaked oats. Fermented with our house expressive ale yeast and dry hopped with the freshest Freestyle Hops motueka and citra. Infrashow is the perfect pint session beer for those days that you feel for something hoppier but without all the alcohol of a classic NEIPA. Full tropical and herbal notes with lime, papaya, coconut water and fresh cut grass."

"The second collab to celebrate our 10th anniversary, this time brewed in collaboration with our friend of Prizm straight out of Montpellier. This time, we went for a pastry sour brewed with insane amouts of pink guava, peach and calamansi puree. Brewed with flaked oats and milk sugar, "Loto" has and amazing balance between the sour and sweet flavours. Soon(ish), also served in frozen Slushy for at our Taproom."

"The first of three collaborations with Phantasm, using this ingredient to achieve an extraordinarily aromatic NEIPA with a strong tropical fruit aroma. By adding Phantasm to the whirlpool and the early addition of dry hopping, we were able to give an extra boost and achieve an amazing aroma result. Phantasm is a powder derived from Marlborough Sauvignon Blanc grapes from New Zealand, rich in thiol precursors known to create aromas of citrus, guava and passion fruit."