"Moonshine Got Me, a blend of ex-bourbon barrel-aged cherry & cassis mead with 3 Fonteinen lambik."

" Everybody Loves The Sunshine, a blend of ex-bourbon barrel-aged cherry & cassis mead with 3 Fonteinen lambik."

Friendship foeder. Hazy saison. Foeder aged dryhopped with Krush

Phi (Blond Sour) infused with vanilla & meadow sweet

Mixture of 50% Maître Quad (De Meester) & 50% Land van Mortagne (Alvinne). Based on an idea by Bart Vanpoucke. Rum BA.

"Fliärblome is our elderflower-infused Aoltbeer. The base is Münstersch Alt, which is the historic sour beer of our area. We foraged elderflowers next to the brewery and macerated the blossoms in the beer. The infused beer aged in oak barrels for 17 months. Notes of citrus, flowers and hay. Fresh acidity, that goes well with Ceviche, leek or summer dishes." Bottled in October 2023"

"The Geuze is a blend of 1, 2, 3, 4, 5 and 6 year old lambics from various lambic breweries from the Zennevalei where Dry Hopping was applied and this time with 3 different aroma hops, with hand-picked fresh Fuggle hop cones from the field to dry hopping. , Chinook pallets and for the ultimate touch the hop 7784. All hops come from Forrest Farm."

"A 24-month barrel-aged version of the beer we brewed with Nerdbrewing for our 4th anniversary, aged in a Woodford Double Oaked bourbon barrel. Imperial Stout infused with cocoa beans, marshmallows, graham crackers, and vanilla."

"Beer of spontaneous fermentation, the Oude Gewurzt Tilquin à l'ancienne is made from the fermentation of 250 g of Gewurztraminer grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

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

"First-time release. Instead of ' regular' Lambic, Grape Lambic (Lambic matured on Furmint and Harslevelu grapes) was used as the base for this beer. Otherwise, the same steps were followed as for the Bzart 2023, i.e. addition of 'liqueur de tirage', then 'remuage' and 'dégorgement', and no addition of 'liqueur d'expédition'."

"GUEUZE TILQUIN À L'ANCIENNE – CUVÉE ARTHUR (2022-2023) is blended in honor of Arthur Tilquin (1865 - 1932), great-grandfather of Pierre, with 20% 1-year old lambics, 30% 2-year old lambics and 50% 3-year old lambics, all matured in oak barrels. Unfiltered and unpasteurized, this beer is refermented and matured in the bottle for minimum 1 year.
It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree."

"During this season 20|21, we blended a new fruit beer, the Mirabelle Tilquin à l'ancienne 7.0 % alc., which is is made from the fermentation of 240 g of Mirabelle plums by liter of lambic. "

"Beer of spontaneous fermentation, the Old Pinot Meunier Tilquin is made from the fermentation of 250 g of grapes by liter of lambic. The grapes were grown biodynamically by our neighbours at Domaine W. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Gently Farmhouse Ale brewed with pilsner from our cultivation. Aged 12 months in red wine barrique of which 4 months with 230 g / l of hand selected "Georgia" early varieties cherries."

"Easy drinking, English- style double stout. we brew this recipe once a year with only Maris Otter and dark malts. Inspired by an old recipe from London. We suggest to drink in a pint "

"Gently Farmhouse Ale brewed with pilsner from our cultivation. Aged 12 months in red wine barrique of which 4 months with 170 g / l of hand selected wild plums harvested near the brewery."

"An IPA the way we love it: fruity & light! The Barbe Rouge hop gives the beer its unique signature: notes of berries and citrus. Hops: Citra, Barbe Rouge, Colombus"

Saison van de Bruwer is a spelt Saison, dry-hopped and fermented with added Brettanomyces. It is blond, opalescent; its very persistent foam is creamy and fine. Very aromatic and fruity, its nose is reminiscent of pineapple, quince, apricot, and gooseberry. A ‘funky’ touch, typical of Brettanomyces, completes the picture. In the mouth these same flavors are intensified and accompanied by notes of cereals, a floral touch, and a final that evokes lime zests. Its attack is mellow, but its finish is dry and bitter — typical character traits of the 1920s Saisons. bbd 18/11/2024

DIPA w. Krush, Mosaic and Talus

Hazy IPA with Mosaic, Simcoe and Sabro hops. Yeast: Verdant IPA.

Pastry Gose with blueberries & vanilla

Season 2023-2024 Assemblage #47. bottled on 30/05/2024. "For this Oude Geuze, we blended eight different lambik brews from three barrels and three brewers, in an (almost) perfect three-way cut: 3 Fonteinen, Lindemans and Boon. With the oldest lambic over six-and-a-half years old, the weighted average age of this blend is more than 40 months on the moment of bottling. All cereals used for our own brews were sourced in Pajottenland."

Season 2022-2023, Assemblage #105. Bottled on 03/11/2023. " collaboration with Brasserie De La Senne. ‘Terf’ first saw the light of day in July 2020. This local wheat beer was brewed by Brussels-based Brasserie de la Senne using old wheat varieties from the cereal collective of Brouwerij 3 Fonteinen from Beersel in Brabant. Part of the brew was immediately drawn onto small bottles and sold out immediately. Another part of the brew matured further for three years in oak lambic barrels. In November 2023, this ‘matured’ Terf was lit with young 3 Fountains lambic, in a 55/45 ratio. This Wild Terf is the fruit of collaboration between brewers and farmer(s) around Pajot landraces and with a fair income for the farmer. Above all, it is an ode to the historical agricultural link between the Brabant countryside and Brussels."

Season 2022-2023, Assemblage #105. Bottled on 03/11/2023. " collaboration with Brasserie De La Senne. ‘Terf’ first saw the light of day in July 2020. This local wheat beer was brewed by Brussels-based Brasserie de la Senne using old wheat varieties from the cereal collective of Brouwerij 3 Fonteinen from Beersel in Brabant. Part of the brew was immediately drawn onto small bottles and sold out immediately. Another part of the brew matured further for three years in oak lambic barrels. In November 2023, this ‘matured’ Terf was lit with young 3 Fountains lambic, in a 55/45 ratio. This Wild Terf is the fruit of collaboration between brewers and farmer(s) around Pajot landraces and with a fair income for the farmer. Above all, it is an ode to the historical agricultural link between the Brabant countryside and Brussels."

Lambic matured with Nectarines, 40kg of fruit for 100 liters of beer.

"Double Chocolate Caramel Imp. Stout - aangename bitterheid van chocolade nibs, karamel en zachte zoete afdronk"

"Monster Pants is an Eisbock Ale crafted from our Double IPA Shark Pants. Enjoy the bold hop packed flavours. Cheers!"

"The second batch of Whisky Gueuze of Eylenbosch. Made with an average of 3 year old lambic which was then matured on whisky barrels for 8 months.Crafted with patience and passion, our Whisky Symphony Gueuze resonates with the rich depth of whisky barrels, orchestrating a complex symphony of flavors."

"The second batch of Whisky Gueuze of Eylenbosch. Made with an average of 3 year old lambic which was then matured on whisky barrels for 8 months.Crafted with patience and passion, our Whisky Symphony Gueuze resonates with the rich depth of whisky barrels, orchestrating a complex symphony of flavors."

Organic Hoppy Ale.

Phi (Blond Sour) dry hopped with Mosaic & Krush

"X Anniversary 10/10 Mixed Fermentation Honey Saison - 10th in a series of anniversary beers. Wild beer, fermented with a blend of wild yeast and bacteria from Stu Mostów Brewery. The idea for this beer was born during a meeting with B. Nektar Meadery, where the most interesting barrels were selected to create a unique blend of wild beers. A significant amount of Polish local multifloral honey from the Zloty Miód apiary was then added. As the wild yeast fermented the honey, the beer developed a dry profile while retaining a pleasant sweet floral honey aroma. Before bottling, an extra portion of honey was added, enabling natural carbonation through bottle refermentation. "