Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) with organic sour cherries from Torrelles de Llobregat. BBS is 08/11/2024

Wine ale, Vintage 2020. The beer wort was fermented naturally in the skins of Xarel-Io from Joan Rubio.

Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) with plums. BBD is 02/12/2025

Season 2020-2021 Assemblage #27. Bottled on 11/02/2021. "For this, Druif, we co-fermented Belgian Dornfelder with one- and two-year old lambik in a 53/47 cut. We used the freshly pressed and shortly skin-macerated juice and put the unfermented juice with young lambik for continued fermentation in stainless steel. Afterwards, we blended with two-year old lambik. All lambikken originate from seven different barrels and seven different brews. The final fruit intensity is 31.6%."

Season 2020-2021 Assemblage #26. Bottled on 10/02/2021. "For this Druif/Kriek, we blended a Belgian dornfelder druivenlambik and a kriekenlambik in a 50/50 proportion. We used both young and two-year old lambikken, originating from nine different barrels and nine different brews. The combined maceration took eight months and the final fruit intensity is 510 grams per litre of sour cherries and freshly pressed, skin-macerated grape juice."

Season 2019-2020. Assemblage #79. Bottled on 07/10/2020. "While looking for old sherry barrels, we cannot get lucky all the time. While we will be sourcing barrels directly from bodegas to assure provenance and quality, we had a batch of Pedro Ximenez (PX) barrels that was on the peated side (albeit subdued). As a result, we decided not to use them for Zenne y Frontera, but to blend them with other (fruit) lambikken into geuze and fruit blends. This is the first of such blends to be released. Sour cherries were macerated partly on young peated lambik and partly on two-year old straight lambik in a stainless steel tank. We blended with young and three-year old (!) lambik. 55% of the blend is old lambik and the final fruit intensity is 567 grams of sour cherries per litre."

"Mixed-fermentation Sour red with sage, brewed in April 2020, barrel-aged for 10 months in Côtes du Rhône barrels."

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 in our warehouse for more than two years.

"We love Oud Bruin! Bête noir is our big up to those beers we cherish. For this new version, we chose a classic oud bruin malt bill but aged it in bourbon barrel, smooth..." BB is December 2023.

"Cocktail Inspired Gruit. With Gentian for bitterness and oranges at whirlpool. Aged several months in bourbon barrels w/ our house culture " BBD is 14/12/2023

"This beer is truly old and has a few new parts too. Tucked in the furthest reaches of the brewery for years, a special blend of several of our mixed-culture projects has come to life with the addition of a brown strong ale and cherry juice from Telemark. Sweet notes of red fruits and vanilla meld seamlessly with wood and caramel flavours and a distinct sourness."

A blend of 8 months to 2 years old lambic matured with rhubarb at a ratio of around 300 grams per liter.

The HORAL Oude Geuze Megablend 2022 is a blend of young and old Lambics from all HORAL producers (Den Herberg, Hanssens, Mort Subite, De Troch, Lambiek Fabriek, Boon, Lindemans, Timmermans, Tilquin, De Cam, and Oud Beersel).

"Wild blueberries danced inside French oak barrels for six months, making magic with a blonde mixed culture wild ale, transforming into this bright, tart, ripe, bottled flight of whimsy. Take time and care sipping this one. Bronze Medal Winner at the US Beer Open Championships 2021. "

"A whimsical blend of apple, cranberry, and cherry, in perfect harmony with a crisp, lightly acidic, wild fermented ale that results in this bottle-conditioned, holiday celebration libation you’ve been dreaming of. Make today special and raise a glass to the good times."

"A foulage & carbonic maceration of kelleris cherries, spontaneously fermented with beer wort. 6 months matured in oak barrels. In July 2021 our brewer Tiago picked up 500kg of organic sour cherries from Karel Vaes in Limburg to create this deep red & sour cherry beer. Now cherish the cherries and be mezmerized in the moment!"

B.A. Mixed-fermentation Saison with Centennial, Motueka, Cashmere & Tettnanger and bottle-conditionned with local wildflower honey from upkeepers.

"Chuckleberry is a blend of two brews produced in June and September 2019. Made from a turbid wort, using rye malt and aged hops, they started life as potential blending options for our ‘house’ beer, Running Beer. Fermentation and maturation took place in barriques which formerly housed red Bordeaux. We chose three barrels to make a blend that would best fit the fruit: relatively soft and full on the palate to accommodate the fruit's acidity and tannin, complementary aromatics from the red Bordeaux and French oak, and a balancing funk to cut (but not obscure) the fruit. The resulting blend was added to a large quantity of locally grown chuckleberries to referment for five months. The beer conditioned in bottle for a further three months."

"For this collab with our lifelong friends, we decided to mix our cultures! A wild beer with an immoral dose of fresh (and seasonal.) quince fermented with a cocktail of our house cultures." BBD is 20/05/2023

Foeder aged saison with Gewurztraminer pomace from Alsace

Saison with Hallertau Mittelfrüh hops.

"An oak-aged farmhouse ale featuring eastern Washington grown malted grain."

"An Oak-Aged Farmhouse Ale Dry-Hopped with Idaho Gem While hop-forward beers and oak-aged beers may seem to be in different veins, we’ve particularly enjoyed how these elements play off one another in our saisons. Perhaps you remember Jean-Michel, a release that was blended from puncheons and dry-hopped with French Barbe Rouge. The red fruit elements of the hop varietal and the vanillin present in the wood merged together to create an astounding note reminiscent of strawberry pound cake. This convinced us to continue exploring this path in our oak program, and what led to Gus! Starting with a farmhouse ale base featuring Salish Blue wheat from Skagit Valley Malting, Gus completed primary fermentation in oak puncheons and continued to age for 7 months. A hearty dry-hop of flavorful Idaho Gem from Yakima Chief adds distinct notes of red currant, grapefruit, and raspberry to the soft, rounded base beer. Simple, elegant, and extremely drinkable."

Foeder lagered Bière de Garde

An oak-aged ale refermented with blackberries

"Ivy is a beer made with 100% regionally grown pale malted barley. In the kettle, it sees both three to four-year aged whole leaf hops, as well as pellet hops from the most recent harvest. Both are grown here in Oregon. It is the most simple of our recipes, yet one of the most complex in expression. One malt, one hop, our wonderful local water, and time. Ivy spends two years in neutral wine puncheons. We choose from these barrels a blend that is funky, but not too funky. Tart, but not too sour. Complex, but still hedonistic. Really, a blend that we are happy to make, to blend, and ultimately to share, in celebration of our new home."

"A 50/50 blend of barrel aged Gold with fresh Gold that has just completed primary fermentation. This composition of aged and fresh beer is what we had originally intended for our Gold. It didn't end up like that though, as Gold is 100% barrel aged. We love the fresh fermentation esters and bright hop character we get in our young fermentations. This is what we focus on in beers like The International & As It Were (coming in November). But we can't hide that we also love the apparent funk, creamy mouthfeel and complex fermentation flavours of aged beer. We dont think of this blend as being a best of both worlds, but more an attempt (and this is only the first one) to marry these flavours harmoniously. One of the beers that really got me thinking about making mixed culture beers at all was BFM v225. It was the first biere de coupage I tasted and still remains a little bit of a mountain for me. Good as Gold may be made in the same fashion as and with a lot of inspiration from v225 but has a distinctively Wildflower feel. "

"Family Miner is our nod to the late 19th century Grisette: the table beer crafted to quench the thirst of stone and coal miners of Belgium. This contemporary interpretation was brewed with a large portion of raw and malted wheat, European noble hops, and open fermented with our native saison microbe blend. Notes of floral hops, hay, and pastoral funk with a stony minerality create a complex, yet inviting beer. Bright, dry, and revitalizing; from us to you, we present Family Miner"

"Built from a blend of 2.5-year-old beers 100% spontaneously fermented with native yeast & bacteria, and refermented on Frog Hollow Farm organic O'Henry peaches, Lasting Melody presents a rich experience to the senses. Notes of ripe, juicy peach with freshly baked cobbler intertwine with delicate oak and funk, clasped with a restrained acidity. From us to you, we present Lasting Melody."

"Timshel reflects our pursuit of flavors endemic to Monterey County & the Salinas Valley. Each winter we brew a select few batches of spontaneously fermented beer following the Méthode Traditionnelle guidelines combining malted barley, raw wheat, and aged hops to produce a rustic wort. This wort is naturally chilled overnight in our coolship and spontaneously fermented in oak barrels by native microflora. Timshel combines our favorite casks spanning the course three different vintages, blended together, refermented on local raspberries, and naturally refermented in bottle. From us to you, we present Timshel: Raspberry."

"Vinisimilar(vin-ih-sim-ih-ler) adj. 1 Having the appearance of wine, but not necessarily so 2 Faithful to its own rules, neither wine nor beer. Residing somewhere between beer and wine, we've blurred the line combining a blend of barrel-aged saisons with Charbono grapes from Castoro Cellars. After a four month maceration on the fruit, bold notes of jammy blueberry pie, plum preserves, and late harvest grape intertwine with cardamom, vanilla, and fig. From us to you, we present Vinisimilar: Charbono."

"Vinisimilar(vin-ih-sim-ih-ler) adj. 1 Having the appearance of wine, but not necessarily so 2 Faithful to its own rules, neither wine nor beer. Residing somewhere between beer and wine, we've blurred the line combining a blend of barrel-aged saisons with whole cluster Pinot Noir grapes. After a short maceration on the fruit, bright coral hues intertwine with notes of strawberry, grapefruit, lavender, & pink peppercorn. From us to you, we present Vinisimilar: Rosé"

Alvinne Fellowship 2021 Ale No 1: Cuvée Sofie Vermouth Barrel Aged with Schaarbeekse Kriek (50%) and Sloeberries (50%)

Alvinne Fellowship 2021 Ale No 4: Blend of Calvados & Carcavelos Barrel Aged Cuvée Sofie.

Alvinne Fellowship 2021 Ale No 5: Sour'ire de Mortagne (Sour Quad) Spanish Brandy BA with Smoked Mango.